One Pan Sheet Pan Dinners for Busy Summer Weeknights

These ONE-PAN-PLANS are the perfect additions to your weeknight recipe rotations.

Easy Peasy, Clean-up is Quick & Breezy.

Click on the photos to be taken to the full recipe posts from sliceofjess.com.

One Sheet Sausage + Peppers + Onions 

Serve over Rice or (low-carb) Zucchini Noodles with a squeeze of Lemon and Sesame Seeds. 

INGREDIENTS:

• 4 Sausages of Choice, chopped into smaller slices (I used Cajan Chicken Sausage, Polish Sausage goes well too)
• 2 Red Bell Peppers, sliced
• 1 Yellow Bell Pepper, sliced
• 1 Orange Bell Pepper, sliced
• 1 Sweet White Onion, thinly sliced
• Olive Oil, as needed
• Sesame Seeds, garnish
• Fresh Cilantro, garnish
• Lemon Slices, for serving
• Sriracha, for serving
• Zucchini Noodles or Rice, for serving

Optional (yet tasty) Bonus: Mix together 1 cup good red wine (choose a wine you would drink), 1/4 cup Balsamic Vinegar & 1/4 cup Oil. Mix in at Step #6.

DIRECTIONS:

1. Preheat oven to 400F.
2. Line a rimmed baking sheet with Aluminum Foil.
3. Slice Sausages & Vegetables and place them into the baking sheet.
4. Sprinkle with S+P and drizzle with Olive Oil.
5. Cook for 20 minutes.
6. Remove sheet from oven and stir, making sure to move all items around (this ensures everything browns evenly). Optional: Add Wine mix mentioned in the ingredients list at this step.
7. Cook for another 20 minutes.
8. Remove from oven, plate with rice or zucchini noodles and enjoy immediately.

Dirty Rice Burgers 

A Cajun classic revamped into everyone’s favorite handheld indulgence. 

Have some leftover rice you don’t know what to do with? Transform those table scraps into your next kitchen masterpiece. 

INGREDIENTS:

For the Burger Patty:

• 1/2 lb Ground Turkey (You can also use Ground Beef or Chicken)
• 3/4 cup cooked White Rice
• 1 Red Bell Pepper, chopped (Dirty Rice normally has green but the color contrast of red works nicely as well)
• 1/2 cup Cannellini Beans
• 2 Green Onions, chopped
• 1 Egg
• 1 Tbsp. Cajun Seasoning (a fun substitute is Taco Seasoning too)
• 2 tsp. Garlic Powder
• Jalapeno Pepper, seeded & minced (optional)
• Toasted Brioche Bun, for serving

Traditionally, Dirty Rice gets it’s “dirty” color by sautéing White Rice or Pilaf with minced Chicken Livers, which infuse it with crispy (and rather tasty) browned bits. I usually don’t keep Chicken Livers on hand, so I did not include them in this recipe. However, I think they would make an excellent addition and if you’d like to include them in this recipe you’ll simply need to sauté them in butter until browned and crispy before adding them to the burger mix of ingredients.

Toppings: 

Add whatever your little heart desires, but here’s what I added to ours. I think a slice of Pepper Jack or White Cheddar along with caramelized Onions would go lovely on this massive beast of a burger. 

• Cilantro, chopped (use as much or as little as you want)
• Arugula

Sriracha-Lime Mayo: 

• 1/2 cup Mayonnaise
• 1 Tbsp. Sriracha Sauce
• 1 Tbsp. Lime Juice

Cowboy Caviar Guacamole:

If you want, you can use regular Guacamole or give yourself a break & buy a pre-made pint at the grocery store.

• 1 Avocado, seeded & chopped
• 1 Roma Tomato, chopped
• 1/4 cup Black Beans
• 1/4 cup Corn, cooked & cooled
• 1/8 Red Onion, chopped
• 1 Tbsp. Lime Juice
• 1/2 Jalapeno, seeded & minced
• S+P (about 1 tsp. each)

DIRECTIONS:

1. Preheat oven to 375F.
2. Lightly grease a foil-lined baking pan with Cooking Spray or Olive Oil.
3. Combine all Burger Patty ingredients in a large mixing bowl (except for the bun) and mix until all ingredients are intertwined with one another.
4. Form 4 Burgers and place on baking pan.
5. Bake for 30 minutes, turning once halfway.
6. While the Burgers are baking, make the Sriracha-Lime Mayo and Cowboy Caviar Guacamole.
7. Once the Burgers are cooked, serve on a toasted Brioche Bun with desired toppings.

Before cooking…

After Cooking… 

Enjoy. 

Taco Bar Skillet Nachos 

This recipe is a sure game-changer, as it’s loaded with veggies. 

INGREDIENTS:

• 1 bag of your favorite Tortilla Chips
• 1 Sweet Potato
• 1 lb. Ground Beef
• 2 tbsp. Taco Seasoning
• 2 cups Colby Jack, shredded
• 2 cup Pepper Jack, shredded
• 1 large Tomato, diced
• 1 Jalapeno, diced
• 1/4 cup Red Onion, chopped
• 2 ripe Avocado’s, diced
• Sour Cream or Greek Yogurt
• 2 Limes, cut into wedges
• Salsa or Hot Sauce

Note: You can substitute any type of Cheese you prefer; I like my dishes spicy so that’s why I use Pepper Jack. But Cheddar or even Mozzarella go great with this recipe as well. 

DIRECTIONS:

1. Shred the Sweet Potato with a cheese grater.
2. Sauté Sweet Potato Shreds with a dab of Olive Oil until softened, about 10 minutes.
3. Preheat oven to 400F.
4. While the oven preheats, cook the Ground Beef with Taco Seasoning.
5. Layer the skillet or a large baking sheet as follows:
   1. Half bag of Tortilla Chips
   2. Sweet Potato Noodles {or shreds}
   3. 1 cup Colby Jack Cheese
   4. 1 cup Pepper Jack Cheese
   5. Half of the cooked Ground Beef
   6. Half of the diced Tomato
   7. Half of the diced Jalapeno
   8. Half of the chopped Red Onion
   9. REPEAT LAYERS 1 ADDITIONAL TIME, SAME ORDER.
6. Bake for 10 minutes, or until the Cheese is melted.
7. Remove from oven and top with Avocado and Sour Cream. Serve with Lime wedges, Salsa and Hot Sauce.
8. Serve immediately. ENJOY 🙂

Baked Apple Chips

Warning: These snacks will disappear as soon as they’re out of the oven.  

INGREDIENTS:

• 3 Apples {any variety works}
• Cinnamon, as needed

DIRECTIONS:

1. Preheat oven to 200F.
2. Line two baking sheets with parchment paper.
3. Cut Apples into very thin slices. {you can do this manually or with a mandolin}
4. Spread Apple slices on the baking sheets, making sure that they do not overlap.
5. Sprinkle with Cinnamon and bake for 1 hour, flip, and then bake for an additional hour.
6. Let cool for 15 minutes before serving. {the chips will become crisper as they cool}
7. Store leftovers {if you have any} in an airtight container and eat within a couple days.

Pimento Cheese “Crack”ers

Get ready for your house to smell like amazing, cheesy goodness. These bad boys are very addicting.

Ingredients:

• 12oz Pimento Cheese
• 1 stick unsalted Butter (1/2 cup), softened to room temp.
• 1 cup All-Purpose Flour (or whatever flour you prefer – use Chickpea flour for Gluten Free)
• Salt (I added about 1 tsp. but you can add more/less to taste preference)

Mix in ideas (optional):

• 1/4 cup Jalapeno’s, chopped
• 1/4 cup Dried Cranberries
• 1/4 cup Feta Cheese
• 2-3 strips cooked Bacon, crumbled

Directions:

1. Mix Pimento Cheese and Butter together until well combined.
2. Fold in Flour and Salt, gently kneed until dough forms.
3. Roll dough into a log. (The diameter of the log will be the diameter of the crackers – I made mine about 1 ½ thick)
4. Wrap in saran-wrap and place in the refrigerator for 1 hour.
5. Preheat oven to 350.
6. Line baking sheet with parchment paper. Slice log into ¼ inch rounds. Place on baking sheet about 1 inch apart.
7. Bake for 20-22 minutes or until edges are just slightly browning.
8. Cool Crackers completely on the baking sheet. Remove and store in an airtight container for up to 5 days.

Serving Suggestions: 

• Serve with additional Pimento Cheese Spread.
• Top with Deviled Egg Salad.
• Make Avocado “Toast” with these Crackers as the base.
• Use as a Sliders Bun.
• Make mini Sandwiches and use this as the Bread.

One Sheet Mini Meatloaf Dinner

This easy clean-up masterpiece is what we call winner-winner, meatloaf dinner! 

INGREDIENTS:

For the Meatloaf Mix

• 1 lb. Ground Beef (93% lean)
• 1/3 cup Italian Breadcrumbs
• 2 cloves Garlic, minced
• 1/3 cup grated Yellow Onion
• 1 tbsp. Dijon Mustard
• 2 tbsp. Ketchup
• 1 large Egg
• 2 oz. Colby Jack Cheese, cut into 4 even pieces
• OPTIONAL: 1/2 tbsp. prepared Horseradish (GAME CHANGER)

Note: The cheese isn’t required but highly recommended, as it creates an oozy gooeyness that’s irresistible. To be honest, I used one of my son’s Colby Jack Cheese sticks for this but really, you can use any cheese you want. 

For the Meatloaf Sauce

• 1/2 cup Ketchup
• 2 tbsp. Yellow Mustard
• Dash Worcestershire sauce
• 3 tbsp. Brown Sugar
• 2 tbsp. your favorite BBQ Sauce
• Dash Hot Sauce (optional)

For the Sweet Potato Fries

• 1 large Sweet Potato
• 1 tbsp. Taco Seasoning
• 1 tsp. Olive Oil

DIRECTIONS:

1. Spiralize the Sweet Potato and toss with Taco Seasoning and Oil in a large bowl. Set aside.
2. Preheat oven to 425F.
3. In a large mixing bowl, combine all Meatloaf Mix ingredients and then form into four loafs.
4. Push one piece of Colby Jack Cheese into the middle of each loaf, fold meat around Cheese so it’s hidden.
5. Coat a large baking sheet covered in heavy duty foil with cooking spray.
6. Arrange the Sweet Potato Noodles on one side and the mini meatloaf on the other.
7. Bake for 15 minutes.
8. While the dinner is baking, make the Meatloaf Sauce. Place all ingredients in a medium bowl and whisk until combined.
9. Take baking sheet out after 15 minutes and flip the Meatloaf pieces then stir the Sweet Potato Fries. Top each Meatloaf with 1-2 tbsp. Meatloaf Sauce.
10. Place back in the oven and cook for an additional 15 minutes.
11. Plate and enjoy immediately.

Note: We served ours with a side Cesar Salad. 

We hope you enjoy these easy clean-up recipes! 🙂