A Sheet Pan Meal

When our little cowboy arrived last fall, family and friends so kindly dropped off meals. Frozen meals piled in the fridge to warm when ready. Lots of tasty food to help our growing family get through the next couple weeks. Our first baby, and we had NO idea what to expect.

One meal; however, was still in whole-food form. As in, the meat was still in the package, the vegetables hadn’t come in contact with a knife quite yet and a foil pan was nowhere in sight. This was a special delivery from my sister. What could it be?

With the best of intentions, she did plan on prepping and cooking a hot meal for us that night; however, she was a little busy holding a sleepy baby while I shut my eyes for a quick snooze that afternoon. That was that, and I was left to pull together supper that night.

How was I supposed to spend an hour tied up in an apron and stuck behind the stove when I had now had a million other things on my to-do list. As in, checking this new baby every minute (no joke) to make sure he was breathing, worrying over his temperature or if he was hungry, just staring at him swaddled and snug, etc. Motherhood got me good. Got me real good.

A pleasant surprise then, to find that this mystery meal was, in fact, as easy as it gets. Guess she knows a thing or two about feeding a family, three kids later 🙂 It was a sheet pan meal, and she nailed it.

The beauty of this recipe (can we even call it a recipe when it is this stinkin’ easy?) is the flexibility to toss any vegetables on that pan. Broccoli has only a few more hours before it’s going bad? Perfect, throw it in. Bell peppers were buy one, get one at the grocery store? Chop ’em up.

So here it is, the breakdown of a sheet pan meal.

Ingredients

1 pound kielbasa sausage (beef or pork), chopped in 2 inch pieces

3 cups fresh vegetables, chopped in large chunks

1 cup white or sweet potato, cubed

2 tablespoons olive oil

1 tablespoon Cajun seasoning

Directions

  1. Preheat oven to 425 degrees.
  2. Line a sheet pan with parchment paper (or lightly spray with oil).
  3. In a large bowl, toss kielbasa, vegetables and potatoes in oil and sprinkle with seasoning.
  4. Spread mixture evenly on sheet pan.
  5. Roast in oven for 20-25 minutes until slightly browned.

Notes

Be sure there’s space between the meat, vegetables and potatoes. Packed together, the vegetables will steam, resulting in a different texture. Some prefer this, others (like me), enjoy a more crisp, roasted vegetable.


Re-purposing Leftovers

Most everyone has had the experience of opening the refrigerator to find next to nothing. Empty shelves and a variety of condiments isn’t going to make much of a meal.

snapseed-2

At this sight, it is easy to call it quits, throw in the towel, jump in the car and drive to the restaurant down the street for some quick eats. I beg you though, STOP! You haven’t lost all hope quite yet, and in fact, you can probably pull together a few scraps from here and there to build a meal at home.

It’s hard to imagine this in a world that expects the creme de la creme, but a meal doesn’t actually have to be perfect.

More than likely, you have a meat of some sort stored away. That could be leftover pork chops, frozen beef strips or canned chicken. Either way, there’s a protein.

Even though the fruit or veggie drawer may be barren, don’t knock the frozen or canned veggies. Pull those out for a semi-homemade meal.

Sandwich bread or tortillas or rice or a potato? Any of those will work to build a meal into. Pick one!

The key to re-purposing leftovers, no matter how empty your refrigerator or pantry shelves may be is creativity. Use your imagination and the meal options become limitless (and MUCH easier to throw together at the last minute).

When I am in a pinch, here are a few meal ideas I keep in my back pocket.

  • grilled sandwich
  • loaded baked potato
  • pasta
  • tossed salad
  • quesadilla or taco
  • tortilla pizza
  • soup
  • enchilada or burrito
  • stir fry

Hopefully these meals don’t sound too foreign. And more than likely, you have enough ingredients on-hand to throw one together.

Just the other day I was working with leftover rotisserie chicken and a spinach and artichoke dip. Well, nuking each for a couple minutes is okay, but how boring! Instead, I thought to boil pasta and combine the chicken and dip with the pasta for a delicious, creamy take on “chicken alfredo”. Strawberries and green beans were the fruits and veggies around that day, which will work. Now THAT puts a fun twist on those ingredients to make a meal.

What about the always-popular baked potato? It never fails, we have a bag of potatoes on hand and ready for action. Yes, wrapping the potato in foil to bake is an option, nothing wrong there. I’ll challenge you though, throw a curve ball in sometime by chopping the potato into cubes, tossing in a bit of olive oil and seasoning for roasting. Layer the roasted potatoes with leftover meat, a drizzle of BBQ, dollop of sour cream and sprinkle of cheese. Now you know why this is such a hit at our house 🙂 Served with a fruit and veggie to make a meal and balanced plate!

Or, earlier last week we had leftover pork tenderloin and romaine lettuce that needed to be used. After glancing through the pantry, I found tostada shells that would work as a perfect base. A little further below, corn and refried beans. Nailed it. Next thing you know, everyone is shuffling through the build-your-own tostada bar: chopped pork, canned refried beans, corn dip (cream cheese, ranch seasoning, corn and rotel), shredded cheese and lettuce.

snapseed-1

Does this look like something your family may enjoy?

It is important to me that I feed my family well. Sometimes though, I just don’t have the time or energy it takes to cook something fresh from scratch. By re-purposing leftovers, I able able to save LOTS of time and effort, and all-the-while, build a meal that I know my family will enjoy and is nutritious for us, too. Both are important to me, food that fuels and tastes amazing!

To build a more balanced plate out of these meals, bring on the fruits and veggies and dairy. Even if they aren’t fresh, no biggie. Pop open a can of low-sodium veggies or fruit packed in it’s own juice or a frozen bag to steam and serve. Those are fantastic, too! See a whole gallery of balanced plates here.

The ideas listed above are just a few meals that work for my family. Which of these could you try with yours? Or even better, can you add to my list? Share how you re-purpose leftovers at your house in the comments below!