Three Sheet Pan Dinners + More Time-Saving Ideas

By Nikki Doering, RD, LD
November 6, 2018

There are two things we need in a meal: one is a requisite, real food; and the second is a nice to have, an easy and preferably fast meal. Over the years we’ve shared many ideas, like making double or triple batches to freeze for later meals, thinking outside the breakfast box by serving dinner leftovers, batch cooking that prepares a week of meals in advance, and  we can’t forget our trusty slow cookers (read our 9 slow cooker tips and favorite recipes here). Today we’re back with yet another idea and three fresh recipes, all using just one dish, the sheet pan.

chickenthighsandsquash.jpgChances are you have a couple sheet pans in your kitchen, mostly unused except for the occasional roasted veggies. Take out those neglected pans and put them to good use! Basically a one-pot meal in the oven, sheet pan recipes are fast, make for an easy clean-up and are pretty simple.

You’ll notice that all of our recipes have an animal protein, veggies and a good fat that works well at high heats. With that trio in mind, feel free to experiment in your own kitchen. Roast it all at a high heat until the meat is cooked and everything is golden brown.

Happy roasting from our kitchens to yours! Let us know your favorite sheet pan recipe combos in the comments; we’re always looking for new ideas and inspiration.

About the author

Nikki is a licensed dietitian at Nutritional Weight & Wellness. Nikki has seen firsthand the tremendous impact nutrition can have on your brain and body. After suffering a concussion with a multitude of related symptoms, Nikki felt lost. “Fortunately I stumbled on a Dishing Up Nutrition podcast on just that topic full of nutrition advice that helped me immensely.” Nikki’s main goal was accomplished when she healed her brain and improved her memory and concentration. Nikki is a registered dietitian and licensed dietitian through the Minnesota Board of Nutrition and Dietetics. She received her B.S. in Nutrition from the University of Minnesota and completed her dietetic internship at the University of Minnesota Medical Center, Fairview.

View all posts by Nikki Doering, RD, LD


looking forward tto learning more about what you have to offer
January 8, 2019 at 6:27 pm

Mary Beth Elchert
Hello - I just stumbled across your recipe posting. My 21 year old son is recovering from his 3rd concussion. He had to drop out of his senior year at college this past November and, he's recovering here at home in St. Paul. Wondering if you have any other suggestions for treating the concussion? Thank you? Mary Beth Elchert
January 27, 2019 at 8:55 pm


We do have this article and this podcast which should help give you some guidance on how to work on brain healing. You could also set up a one-on-one appointment with one of our Nutritionists for more personalized and targeted support. Any of our nutritionists would be of great help,  Nikki Doering works out of our North Oaks and Maple Grove offices and has personal experience with a concussion she also does phone and Skype appointments. Hope this helps and your Son is feeling better soon! 

Ashley Carroll
Would probably only do 1 tsp of pepper next time. Very spicy!
April 15, 2019 at 7:25 pm


Oh, good to know, thanks for sharing!

Renee zachman
I love it. The grocery list the four meals from one big prep with varietythank you so much
May 11, 2019 at 11:08 pm


Glad you are enjoying!

What cheese would be a good substitute for the feta cheese in the frittata? (Not a feta or blue cheese fan.)
August 29, 2019 at 9:30 pm


About 1 cup of any other shredded cheese you like would turn out just fine, Cheader might be yummy with this flavor combo. 

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