Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Sheet Pan Pancakes

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Our sheet pan pancakes are the perfect solution for busy mornings in your house! These pancakes are a guaranteed fan favorite for breakfast without the hassle of standing in front of a stovetop flipping!

 

Sheet Pan Pancakes
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Servings
12 squares
Servings
12 squares
Sheet Pan Pancakes
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Servings
12 squares
Servings
12 squares
Ingredients
Servings: squares
Units:
Instructions
  1. Preheat oven to 425 Degrees F. and line a 18x13 inch baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder and salt and set aside.
  3. In a medium bowl combine the milk, eggs, vanilla, and butter and whisk until eggs are full incorporated.
  4. Pour the wet ingredients into the dry ingredients bowl and mix until ingredients are combined.
  5. Pour the pancake batter onto your parchment paper lined sheet pan and spread out into an even layer. Top with sliced bananas and strawberries.
  6. Bake for 15-17 minutes or until the pancakes are golden and set. Remove from the oven and let cool for a couple of minutes then slice into 12 slices and serve.
Recipe Notes

Gnocchi and Summer Vegetables Sheet Pan Dinner

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Sheet pan dinners are a great way to cook a quick healthy meal for your family with minimal dishes. Try out this recipe next time you have a busy evening but still need a healthy meal to feed your kids.

Megan Glidden

Gnocchi and Summer Vegetables Sheet Pan Dinner
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Servings
10 1 cup servings
Servings
10 1 cup servings
Gnocchi and Summer Vegetables Sheet Pan Dinner
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean preparation area and wash hands
  2. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
  3. Wash and prepare vegetables as noted.
  4. In a large bowl add red bell pepper, green bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, mushrooms, garlic, gnocchi, in a bowl. Stir to combine.
  5. Drizzle with olive oil and Italian seasoning, stir until well coated.
  6. Put vegetables and gnocchi on baking sheet and spread out evenly.
  7. Bake for 10 minutes and stir. Bake another 10 minutes or until gnocchi is plump and vegetables are tender.
  8. Remove baking sheet from oven and stir in spinach.
  9. Serve and Enjoy
Recipe Notes

Sheet Pan Greek Pork Chops

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Add this recipe to your weekly family favorite list!  This sheet pan recipe is budget-friendly, easy to prepare, uses minimal cooking time, high in protein, loads of vegetables, and you can have leftovers…it’s a busy family must have!


Sheet Pan Greek Pork Chops
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Servings
8 servings
Servings
8 servings
Sheet Pan Greek Pork Chops
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Clean produce and surfaces.
  2. Combine red and yellow bell pepper, red onion, cherry tomatoes, artichoke hearts, and lemon wedges in a large skeet pan (22 X 16).
  3. In a small bowl, whisk together garlic, olive oil, balsamic vinegar, oregano, and pepper. Pour half over the vegetables, stirring and coating well.
  4. Place the pork chops over the vegetables and top each with the remainder of the mixture. Place prepared sheet pan in the oven and bake for 20 minutes.
  5. Remove the sheet pan from the oven and check the pork temperature with a food thermometer. Once the pork has reached 145 degrees, add olives and feta cheese over the vegetables and return to the oven for 5-10 minutes until golden brown.
  6. Remove the sheet pan from the oven and cover with foil. Let the pork rest for 5-10 minutes.
  7. Slice the pork and return over the vegetables. Squeeze the lemon juice from the cooked lemon wedges over the pork and vegetables. Top with fresh basil.
  8. Serve pork and vegetables together.
Recipe Notes

Balsamic Vinegar- may contain added sugars  

1 serving of Sheet Pan Greek Pork Chops includes approximately 0.5 grams or 1 % Daily Value of Added Sugars