Tag Archives: easy weeknight dinner

Another Dinner on a Cookie Sheet

On nights I’m home alone, sometimes it seems like a lot of effort to cook a whole dinner.  But I’m trying to eat less take out and I’ve stopped buying cereal, so lately this has been my go-to solo meal.  I spread a few things out on a cookie sheet and bake or broil it.  No fuss, real food, and best of all, no dishes!

Now don’t get me wrong.  This isn’t only a method that works when you’re cooking for one.  I do this when the kids are home too.  It’s just so easy and versatile.  The possibilities are endless.

Dinner on a Cookie Sheet, take 2

Dinner on a Cookie Sheet, take 2

Dinner on a Cookie Sheet – Broiled Salmon, Asparagus, and Peppers

1 salmon filet
Lemon pepper
Salt
Olive oil
Lemon slices
6-8 spears asparagus
1/2 red pepper, sliced in thick strips
1 oz. goat cheese (optional)
1 tsp. pesto
1/2 tsp. mayo
Squeeze of lemon juice

Preheat broiler.  Line a cookie sheet with foil.  Spray with cooking spray.  Place salmon on the pan.  Spread out asparagus and peppers in a single layer.  Sprinkle everything with lemon pepper and salt.  Drizzle with olive oil.  Dot peppers with goat cheese. Top salmon and asparagus with lemon slices.

Cut veggies so everything is a similar size for more even cooking.

Cut veggies so everything is a similar size for more even cooking.

Broil 7-10 minutes until fish flakes easily and veggies are tender.  While dinner is broiling stir together pesto, mayo and lemon juice for a quickie sauce to top the salmon and asparagus.

Want another option for Dinner on a Cookie Sheet?  Check out Honey Mustard Chicken with Smashed Potatoes and Green Beans!

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One Pork Roast, 3 Dinners. Day 2: Shredded Pork & Black Bean Tacos

For my second installment of the Pork Roast saga, I give you tacos.  Now yes, you can make tacos out of just about anything, but boy were these yummy.  Pulled pork is not something I usually have lying around, so it was a treat.  And these particular tacos had the added benefit of using pretty much all ingredients in my cupboards so I didn’t have to go to the store.

If you missed chapter one of my pork roast week, click here to see directions for the basic pork recipe and BBQ pork sandwiches.  Or skip ahead to part 3 for Shepherd’s Pie.

porkroast-burritos

Shredded Pork and Black Bean Tacos

2 cups (approx.) Basic Pulled Pork
1 can diced green chiles
1 can black beans, drained and rinsed
1/2 tsp. cumin
1/2 tsp. chili powder
Salt & pepper to taste
Flour or corn tortillas
Lettuce, cheese or other taco toppings (optional)

In a skillet on medium heat, add pulled pork, green chiles, black beans and seasonings.  Stir and cook until well combined and heated through.  Warm tortillas in the oven, pile filling in the tortilla, top with lettuce or whatever else you like on your taco and eat!

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