Search Results: dinners

Jellied Cranberry Sauce

Jellied Cranberry Sauce

Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it. It is one of those dishes that both of us have not grown up […]

Buttery Sweet Potato Casserole

Buttery Sweet Potato Casserole

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special. The holiday season is […]

Lemon Herb Chicken and Veggies Sheet Pan

Lemon Herb Chicken and Veggies Sheet Pan

Lemon Herb Chicken and Veggies Sheet Pan

Lemon Herb Chicken and Veggies Sheet Pan are a simple and versatile meal. They are simply the best. I will show you two versions of sheet pan dinner.

When I have veggies that need to be used or I am leaving town for a few days, or maybe I just need a quick dinner, this type of meal is so welcoming.

Tap here for more chicken recipes

I made Lemon-Herbs Chicken and Veggies Sheet Pan dinners and served it with noodles or rice. Sometimes I season the rice or noodles with soy sauce.

Many times before I used fish fillets for sheet pan, or pork, so you can really use whatever you have at this moment to make an amazing meal.

Everyone happy and I did not spend more than 10 minutes in my kitchen preparing this, I call that win-win situation.

Lemon Herb Chicken and Veggies Sheet Pan

I am showing you two similar sheet pans. Just by switching vegetables you can create an amazing dinner in no time.

Lemon Herb Chicken over Asparagus

This meal is absolutely amazing. You could eat this just like this especially if you’re on a low carb diet, or serve with cauliflower rice, or perhaps regular rice.

You could also serve this with roasted potatoes as well as noodles.

Lemon Herb Chicken with Mixed Veggies

Just like one with asparagus, this one is an absolute delight. I love the texture and aroma of different veggies mixed with juices of lemon chicken.

My husband prefers this one the most so I make it as much as I can. I switch vegetables depending on the season, but other than that we just love sheet pans like this.

Lemon Herbs Chicken and Veggies Sheet Pan

Happy Cooking, everyone!

If you make Lemon Herb Chicken and Veggies Sheet Pan, or any other recipe from my blog please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers. Thanks!!!

Lemon Herb Chicken and Veggies Sheet Pan
Yield: Serves 2

Lemon Herb Chicken and Veggies Sheet Pan

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

These two sheet pan dinners are similar but different.

Ingredients

Lemon-Herbs Chicken over Asparagus

  • 1 Chicken Breast, 1 whole skinless chicken breast split in half
  • 1 Bunch Asparagus, plus a good pinch of salt
  • 1/2-1 Lemon Meyer Lemon, if possible, 4-5 slices
  • 1 tablespoon Lemon Pepper Seasoning per breast for both sides (Mrs. Dash without sodium)
  • 1 teaspoon Kosher Salt per breast on both sides, or to taste (a generous pinch of salt)
  • 1 teaspoon dried Parsley
  • 1 tablespoon of dried Rosemary, or a couple of sprig of fresh, remove leaves from the stem
  • Drizzle of Oil

Lemon Herb Chicken with Mixed Veggies

  • 1 Chicken Breast, 1 whole skinless chicken breast split in half
  • 1 large zucchini, sliced
  • 6 assorted mini sweet peppers (you may use bell peppers as well)
  • 1 Handful assorted carrots
  • 1/2 red onion, roughly chopped
  • 2 garlic cloves, sliced
  • 1 Lemon Meyer Lemon, if possible,
  • 1 tablespoon Lemon Pepper Seasoning per breast for both sides
  • 1 teaspoon Kosher Salt per breast on both sides, or to taste (a generous pinch of salt)
  • 1 teaspoon dried Parsley
  • 1 tablespoon of dried Rosemary, or a couple of sprig of fresh, remove leaves from the stem
  • 1 tablespoon Thyme or a couple of sprigs of fresh

Instructions


Lemon-Herbs Chicken over Asparagus

  1. Preheat oven to 375F-400F
  2. Prepare chicken by seasoning it with lemon-pepper seasoning, then add herbs and rub all over the chicken. If your seasoning is without sodium then add a generous pinch of salt.
  3. Place asparagus on the bottom of the baking sheet, washed and trimmed. I trim about an inch from the bottom of the asparagus, it is too woody.
  4. Add a generous pinch of salt all over the asparagus, lemon-pepper seasoning, herbs, and a drizzle of oil. Then rub it all over the asparagus and separate it in a single layer, as you can see on the picture.
  5. Place chicken breast on top of the asparagus, add lemon slices on top of the chicken and sides as well, then drizzle a bit of oil all over.
  6. Bake it for about 40 to 45 minutes, depending on the size of the chicken. If the internal temperature thermometer reads 165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat. Serve with rice or quinoa, and similar, and salad.



Lemon Herb Chicken with Mixed Veggies

  1. Preheat oven to 375F-400F
  2. Prepare chicken by seasoning it with lemon-pepper seasoning, then add herbs and rub all over the chicken. If your seasoning is without sodium then add a generous pinch of salt.
  3. Add a generous pinch of salt all over the vegetables, lemon-pepper seasoning, herbs, and a good drizzle of oil. Then rub it all over to coat. Separate it in a single layer. You may also add potatoes and other root veggies.
  4. Place chicken breast on top of the vegetables or on the side, add lemon slices on top of the chicken and sides as well, then drizzle a bit of oil all over. About 1 tablespoon altogether because chicken breast is pretty lean.
  5. Bake it for about 40 to 45 minutes, depending on the size of the chicken. If the internal temperature thermometer reads 165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat.

Notes

You can use chicken with skin on. If you are cooking in the oven I would use the broiler for a minute or two just get that skin extra crunchy. You can also wrap skinless chicken breast with the hickory-smoked bacon.

Any leftovers place in the container and keep it in the fridge for 3 days, or freeze it for up to a month. If you keep it more then 3 days it loses the tastiness fo me that is why I always recommend 3 days.

You can most definitely use other vegetables such as broccoli, mushrooms, tomatoes or cauliflower, just an example. For each adult, count on having about 4 to 5 ounces of cooked chicken. 10 ounces of uncooked boneless chicken breasts will yield approximately 6 1/2 ounces cooked, while 10 ounces of uncooked boneless chicken thighs will yield approximately 5 ounces cooked.

I cooked this sheet dinner on my Traeger grill/smoker. You can use the oven, it is the same method.

Check your Lemon-Pepper seasoning for the sodium. Mine did not have any sodium that is why I used salt to season the chicken, but if your seasoning contains sodium most likely you would not need to add any additional salt.

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors. My family goes crazy over this teriyaki chicken and I am sure that you will, too. I have been making this dish for many, many years […]

Tomato Pesto Pasta with Shrimp and Zucchini

Tomato Pesto Pasta with Shrimp and Zucchini

Tomato Pesto Pasta with Shrimp and Zucchini is such a comforting meal. Well, is there anything more satisfying than a bowl of delicious pasta? I must admit that my family, including me, couldn’t live without pasta. Actually, this is one of my husband’s favorite dishes. […]

Homemade Hamburger Helper

Homemade Hamburger Helper

Homemade Hamburger Helper

Comforting, delicious and most definitely an easy Homemade Hamburger Helper. Most of you already have these ingredients in your fridge and trust me it is far better than the one you get from the box in your grocery store.

My family loves this so much…

Well, to be honest, they love anything with pasta and cheese. That being said, it is no brainer that the skillet is licked clean each time I make this beef and cheese pasta.

CLICK HERE FOR MORE TASTY PASTA RECIPES

Homemade Hamburger Helper

Lately, I have been making this with gluten-free pasta and it is equally fantastic. I just feel so much better when I eat gluten-free meals on my cheat days. By the way, I am on a low carb diet. Well, it is not a diet because it became part of my lifestyle.

CLICK HERE FOR FAMILY FRIENDLY DINNERS

Anyhow, the taste of this yumminess is very comforting and it warms you up like a blanket, especially in the cold winter day. Also, it makes a perfect lunch or dinner as well as if you have any leftovers.

Just place in the airtight container and in the fridge. You can keep it for up to 3 days. You can also double the recipe if you have a large family or big eaters.

Homemade Hamburger Helper

If you try Homemade Hamburger Helper recipe or any other from my website, please tag me on INSTAGRAM. @sandraseasycooking #sandraseasycooking Thank you so much in advance!

I am very grateful for all your love and support… Now, let’s get cooking!

Homemade Hamburger Helper
Yield: 4

Homemade Hamburger Helper

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Simple, easy and delicious dinner idea.

Ingredients

  • 1 lb ground beef 20/80
  • ½ tbsp. onion powder
  • 1 tsp. dried parsley
  • 1 tsp garlic powder
  • 1 tsp. salt, or to taste
  • 1 tsp. ground black pepper
  • 8 oz Mexican table cream
  • 2 cups cooked shells or macaroni
  • 1 cup pasta beef sauce, or any other on hand
  • 2 cups mild cheddar cheese, shredded
  • a sprinkle of red hot chili flakes

Instructions

  1. Cook pasta according to the pack, but make sure not to overcook it. It's the best if it is "al dente" (cooked to be firm to the bite).
  2. In a large skillet, add beef, onion powder, garlic powder, salt, black pepper, and parsley then stir very well.
  3. Cook over medium-high heat until beef is completely browned and done.
  4. Add in pasta sauce, mix then pour table cream, and bring to a gentle bubbling.
  5. Cook for about 5 minutes, then add in cooked pasta. You can use any pasta that is similar to shells or macaroni. Gluten-free or vegetable pasta works well as well.
  6. Stir in about 1 cup of cheddar cheese. Sprinkle remaining cheese on top, cover the skillet with a fitted lid and let sit for a couple of minutes before serving so the cheese could melt.
  7. Garnish with more dry parsley and red hot chili flakes if you wish.

I served it with steamed asparagus that after it's done, I seasoned it with a good pinch of sea salt, a drizzle of olive oil a good squeeze of lemon. It is absolutely perfect with this beef and cheese pasta or hamburger helper.

    Notes

    You can use a combination of shredded mild cheddar cheese and ragu cheese sauce or just ragu cheese sauce. Whatever you feel like using, or whatever you have in your fridge.

    You may use ground turkey or chicken instead of beef. You may add vegetables such as blanched broccoli, or peas and carrots.

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    Pasta and Cheese with Chicken and Peas

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    Ravioli Sautéed with Spinach

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    Fish Taco with Peach Salsa with a Video

    Fish Taco with Peach Salsa with a Video

    Fish Taco with Peach Salsa with a Video

    You do not need hours of cooking and standing in the kitchen to create one amazing meal. You really do not! That is the whole point of this blog. 99% of my recipes are easy because I do not have hours to stand and cook, even though I cook every single day.

    Sometimes, I use shortcuts, meaning store-bought seasonings, cake mixes or taco shells.

    I mean, even though it tastes 100 times better when you make it yourself, still it is perfectly alright if you get from the store your favorite seasoning or something that will save you time.

    Fish Taco with Peach Salsa with a Video

    These tacos were delightful and refreshing. I really loved the idea of sweet and savory salsa, and this one was all that plus more.

    Tanginess of salsa gave the whole dimension of great flavors that made these tacos taste even better. However, fish… You will want to take the bread and just scoop it with your fingers directly out of the skillet for one big bite.

    It was out of this world. I think it is well balanced, healthy, delicious and perfect for your weekend dinners.

    Click Here to Watch my video on YouTube

    Fish Taco with Peach Salsa

    Course Grilling, Main Course
    Cuisine Fusion, Mediterranean, Mexican
    Keyword tacos, fish, seafood, healthy, dinner
    Prep Time 10 minutes
    Cook Time 20 minutes
    Marinate for 15 minutes
    Total Time 30 minutes
    Servings 4
    Author Sandra | Sandra’s Easy Cooking

    Ingredients

    • 1 – 1 1/2 pounds 453g-680g of Fish – white fish, tilapia, mahi-mahi, etc.
    • 2 tbsp. Taco seasoning
    • Generous pinch of Salt and Ground black pepper
    • Pinch of Chili Flakes
    • Juice of 1/2 lime
    • 1 tbsp. Olive Oil

    PEACH SALSA:

    • 1/2 English cucumber, or 4 mini cucumbers Japanese, etc.
    • 2 Tomatoes
    • 1/2 Red Onion
    • 1 Peach less ripe
    • 2-3 Scallions
    • Handful cilantro Italian flat leaf parsley could be used instead
    • 1 Lemon Juice
    • 1 tbsp. Olive Oil
    • Salt and Pepper to taste
    • Chili Flakes *optional

    Serve:

    • Soft or Hard Tortilla Corn Shells
    • Lettuce

    Instructions

    FISH:

    1. If the fish is frozen, defrost it.
    2. Place the fish in a bowl or a pan, then add taco seasoning, and just massage it for a couple of seconds, then add salt and pepper, lime juice and a drizzle of Olive Oil.
    3. Again, massage the fish with all the seasoning to coat it. Leave the fish to marinate for 15 minutes.
    4. After 15 minutes, preheat the skillet, or frying pan, add Oil to almost smoking point.
    5. Add fish, a few pieces at the time and cook until the fish is cooked through, 145F (62.8C). If it starts to stick to the bottom or rip, it’s alright, we are going to shred it anyway. Don’t over-crowd the pan, so cook a couple at the time, depending on the size of your pieces. Place on the plate until everything is cooked. Then place the fish back in the skillet, and lightly shred. Now, it’s the best time to taste it and see if you need more seasoning, salt or taco seasoning if you like the stronger flavor.

    6. Build your taco however you like.

    PEACH SALSA:

    1. Dice all the vegetables and fruit.
    2. Toss it together, and add lime juice, olive oil, and salt and pepper to taste.
    3. You can add finely chopped cilantro or parsley, but also take the leaves off and roughly rip with your hands and toss with the salad.
    4. I used 1 lime, but if you like it more citrusy, add more.

    Recipe Notes

    You can use soft small tortillas or hard corn taco shells. If you do not have peach, a good substitute is one mango or even a cup of chopped pineapple. You want the sweetness that you can achieve with fruit.

    Mixed Greens Salad with Pineapple

    Mixed Greens Salad with Pineapple

    When it comes to delicious salads, most of the time I go with this tasty Mixed Greens Salad with Pineapple. It is really easy and satisfying, to say the least. Nonetheless, it is healthy, and a great to eat it for dinner or even before […]