Move over Dutch ovens, skillets, and crock pots: There’s a new kid in town. Sheet pans, too, lend themselves perfectly to one pot (or in this case, one pan) meals—the heroes of weeknight dinners.

Quick, delicious, and easy (in planning, preparing, and clean-up) sheet pan dinners can be built a million ways and are completely customizable to your family’s favorites.

1 pound uncooked sweet Italian sausage links, roughly chopped
3 medium sweet red peppers, seeded and sliced
1 large onion, halved and sliced
1 tablespoon olive oil
6 hot dog buns, split
6 slices provolone cheese


Preheat oven to 375°. Place sausage pieces in a 15x10x1-in. sheet pan, arranging peppers and onions around sausage. Drizzle olive oil over sausage and vegetables; bake, stirring mixture after 15 minutes, until sausage is no longer pink and vegetables are tender, 30-35 minutes.

During last 5 minutes of baking, arrange buns cut side up in a second sheet pan; top each bun bottom with a cheese slice. Bake until buns are golden brown and cheese is melted. Spoon sausage and pepper mixture onto bun bottoms. Replace tops.

Here's an awesome dinner if you're in a bit of a rush and need to throw something together quickly. These "sheet pan" recipes have been all the rage these last few years.  Seems to be anything we can pull together quickly and tastefully is the only thing fits into our busy lifestyles today.

If you've got a local produce store, this can be one thrifty dish as you can buy only the amount needed for this recipe.

2 medium potatoes, cut into wedges
3 large fresh Brussels sprouts, thinly sliced
3 large radishes, thinly sliced
1 cup fresh sugar snap peas, cut into 1/2-inch pieces
1 small carrot, thinly sliced
2 tablespoons butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tilapia fillets (6 ounces each)
1/2 teaspoon dried tarragon
1/8 teaspoon salt
1 tablespoon butter, softened
Lemon wedges and tartar sauce, optional


Preheat oven to 450°. Line a 15x10x1-in. sheet pan with foil; grease foil.

In a large bowl, combine the first five ingredients. Add melted butter, garlic salt and pepper; toss to coat. Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes.

Remove from oven; preheat broiler. Arrange vegetables on one side of sheet pan. Add fish to other side. Sprinkle fillets with tarragon and salt; dot with softened butter. Broil 4-5 in. from heat until fish flakes easily with a fork, about 5 minutes. If desired, serve with lemon wedges and tartar sauce.

Need something thrifty, yet tantalizing for Father's Day?  Give this one a shot!  All you need is a side of linguine, and you're all set for the special day.  

1 large egg
1/2 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (6 ounces each)
Olive oil-flavored cooking spray
4 cups fresh or frozen broccoli florets (about 10 ounces)
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, optional


Preheat oven to 400°. Lightly coat a 15x10x1-in. sheet pan with cooking spray.

In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next five ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking sheet. Spritz with cooking spray.

Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven.

Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

This is a "real" man stick-to-your-ribs recipe that Dad will definitely enjoy for Father's Day.  You can beat the thrifty ingredients and the sublime all-around-taste at the last bite that will leave you dashing for seconds, 

• 3/4 pound lean ground beef 
• 3/4 cup finely shredded potatoes
• 1/4 cup finely chopped onion
• 2 tablespoons chopped green pepper
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 cup tomato juice
• 1 tablespoon all-purpose flour
• 1/4 cup water

Combine the first six ingredients. Shape into four patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm.
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Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Here's a quick and easy treat this summer that can be put together in minutes.  Filled with nutritious items, these one-pot meals are a necessity of summer fun.

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6 ounces uncooked whole wheat linguine
2 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
1-1/2 cups reduced-sodium chicken broth
3 green onions, chopped
1-1/2 teaspoons canola oil
1 pd. pork tenderloin, cut into bite-size pieces
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 head of broccoli florets removed, stems cut into one-inch pieces
1 tablespoon sesame seeds, toasted

Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions.

In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan.

Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes.
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Serve over linguine; sprinkle with sesame seeds.

Chicken wings sales grace our circular flyers every summer.  Here's a simple, quick recipe to add a bit of flare this evening.  This recipe is quick and takes little preparation time offering superb chicken wings as a result.

• 15 whole chicken wings (about 3 pounds)
• 1 tsp. salt
• 1/2 tsp. pepper
• Oil for deep-fat frying
• 3/4 cup BBQ sauce
• 2 tab. honey or syrup
• 1 tab. vinegar
  
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Cut chicken wings into three sections; discard wing tip section. Place on wings 15x10x1-in. baking pan. Sprinkle with salt and pepper.  Chill in refrigerator for an hour or overnight.

Pat dry and fry in deep fryer for for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.

In a small saucepan, combine the BBQ sauce, honey, and vinegar. Bring to a boil and turn off.

In a large bowl toss chicken wings and sauce.  Enjoy!

I decided to add a bit of flare to my afternoon Memorial Day barbecue.  I was moseying through Publix when I noticed a $1.99 sale on baby back ribs.  One rack only set me back $6.05, and I threw caution to the wind and quickly dumped them into my cart.  A recipe must be found to highlight these beauties on the table.

After a bet of a search I came upon the following recipe and noted that this typed product will produce the finest ribs had at any fine rib shack.

​First of all don’t just grab a pack of ribs at the store and run. Different types of ribs have different flavor and texture and, thus, cooking techniques. Here are the three most common types of ribs:

Baby back ribs are the most common and easiest to find. They are smaller, meatier and leaner than other types. 

Spareribs are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.

St. Louis-style ribs are spareribs with the rib tips removed. They have a more uniform, rectangular shape than the other types. They’re trickier to cook, so you might want to start experimenting with baby backs or spareribs first.

​For the marinade:
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced

For the meat:
1 rack baby-rack ribs (about 2-3 pounds)

For the spice rub:
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper

For serving:
Barbecue sauce, optional

For this recipe, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)

Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.

​Time to make the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Here, use the remaining ½ cup sugar, plus salt and seasonings.

Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.

Ribs should be cooked low and slow on the grill. For most of the cooking, the ribs stay over indirect heat. Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.

After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender. Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).

Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork. The tines should glide through easily. You also can twist a rib bone a little bit; you should feel it give easily but not fall apart from the meat. (If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table.

Oh snap! End of the year frazzles hitting you yet?  Time for end of the year school parties and spring sport event.  You're probably trying to squeeze in every minute of the day to ensure you finish it all.

Here's a fantastic recipe you can place in the crock pot that will be waiting and ready when you get home.  It's that time of year to bring in a little fiesta to your day!

2 lb. pork roast, fat trimmed, cut into 1-inch cubes
2 cloves garlic, chopped
2 tsp. oregano
1 tsp. cumin
1 tab. rice vinegar
1 tsp. salt
1/2 tsp. pepper
onion, medium, quartered
3 bay leaves
shredded lettuce
slice avocadoes
plum tomatoes
sweet onion
cilantro
8 oz. of cheddar cheese, shredded
Corn or white tortillas 

Place first 9 ingredients in slow cooker.  Cook on low for 6 hours.  

Remove pork from pot.  Take out onion and bay leaves and discard.  Shred pork.

Return to crock pot stirring well.  Keep on warm.

Slice and chop your sides into separate bowls.  If using corn tortillas be sure you lightly fry each on in a fry pay coated with cooking spray.  Place tortillas on plate, arrange bowls, and put carnita meat in a bowl on the center of the table.

Let everyone fix their own.  You've done enough today.  

​I have the most fantastic pizza recipe to share with you today.  But, I must warn you, once you produce this chewy, gooey, bubbly joy; your family will request this over take out.  Oh, come on you say?  I'm not kidding.  This pizza gets rave reviews from family members and guests each time it is lovingly made.  I have taken this recipe, and over the years, made it into the fantastic pizza it is today.  

I put it in the back of my recipe box when times got tough.  It does require that wonderful silky smooth cheese titled mozzarella.  And, it can be a bit expensive lately.  But, recently I went to my local discount food store and found it for 99 cents a pound.  Yes, FRESH mozzarella that cheap!  Well, once I put this on the pizza, rather than the traditional shredded, I now had a gourmet pizza.  Do look for bargains for this heavenly delight.

I have two large pizza pans that are restaurant style.  So I split the dough into 3 pizzas.  If you have the regualar size pan, you can split this dough into 4 pizzas.

Dough
1 pkg. active yeast
2 cups spring water
2 tsp. sea salt
4 cups flour
2 tab. olive oil
Place in bread machine on "dough" setting or 1 hour and 40 min.  You can add all ingredients, knead this by hand, and set it aside too.

Pizza Sauce
1 can (14 1/2 oz.) chopped tomatoes
2 tab. olive oil
dash oregano
1 or 2 cloves of garlic
Put all in blender and whirl on high.  Set aside.

Toppings
3 cups of Mozzarella Cheese
1/2 cup Parmesan Cheese
Basil (fresh or dried)
Mushrooms
Pepperoni
Ham
Onions
Whatever strikes your fancy!

Set oven to 450 degrees.  Take out dough and gently knead again on lightly floured board.  Cut into 3 even pieces.  Roll out pizza to conform to pizza pie pan.  Top with 2/3 cup of pizza sauce, 1 cup of shredded cheese, 2 tab. parmesan cheese, and toppings of your choice.  Top with a sprinkle of fresh or dried basil.  Bake for 10-15 min. or until bubbly.  If you can, get that FRESH mozzarella!

It's that time of year to fire up that grill!  If your old grill hasn't seen the light of day in months give it a once over in cleaning and get ready for some great grilling in the months ahead. 

Here's a great recipe to get you started. Easy and thrifty to put together, you'll be quite pleased to place this on your picnic table.  

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• 6 chicken leg quarters
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• RUB:
• 1/4 cup packed brown sugar
• 1 tablespoon kosher salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground cinnamon
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SAUCE:
2 tablespoons butter
2/3 cup ketchup
1/2 cup honey
3 tablespoons balsamic vinegar
2 tablespoons yellow mustard
2 teaspoons reduced-sodium soy sauce
Dash cayenne pepper, optional

Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours.

Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes.

On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes.

Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°, 4-6 minutes. Serve with reserved sauce. Yield: 6 servings.

To cook indoors, preheat oven to 450°. Place prepared chicken in a greased 15x10x1-in. baking pan; bake until a thermometer reads 165°, about 25 minutes. Brush with sauce, reserving 1/2 cup. Bake until chicken pieces register 170°, about 5 minutes. Serve with reserved sauce.
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