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Wichita Falls Living Magazine

Easy Sheet Pan Meals

It seems like life is speeding back up after a long pause thanks to COVID-19.  With school and extracurriculars starting back up, there's homework, practice, church and somewhere in there, we have to eat and do laundry.  Instead of the drive-thru, try these one-pan meals that are easy to clean up and delicious!  I always line my cookie sheet with foil to make clean up even easier!


courtesy of Diethood

  • 4 (6 ounces each) salmon fillets
  • 4 to 6 cups broccoli florets
  • 4 cloves garlic, minced
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
  • 1 lemon, halved, divided
  • chopped fresh parsley, for garnish

  1. Preheat oven to 400F.
  2. Grease a sheet pan with cooking spray.
  3. Arrange broccoli florets and salmon fillets on the prepared sheet pan.
  4. Rub minced garlic over each fillet. Set aside.
  5. In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.
  6. Pour the butter mixture over the salmon and veggies.
  7. Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.
  8. Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and internal temperature is 145F degrees.
  9. Remove from oven and garnish with parsley.
  10. Serve with lemon slices.

Sheet Pan Pasta Bake with Chicken and Kale

courtesy of twopeasandtheirpod

  • Kosher salt
  • 12 ounces penne pasta
  • 1 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese divided
  • 4 tablespoons olive oil divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 3/4 teaspoon freshly ground black pepper divided
  • 1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces
  • 1 pint cherry tomatoes halved
  • 1 cup sour cream or crème fraiche
  • 1 tablespoon Dijon mustard
  • 4 cups shredded rotisserie chicken
  • 1 1/2 cups shredded mozzarella cheese divided
  1. Set a rack in the top third of the oven and preheat to 450 degrees F.
  2. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente.
  3. Meanwhile, mix the panko, 1/4 cup of the Parmesan cheese, 2 tablespoons of the olive oil, garlic powder, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a medium bowl and set aside.
  4. Toss the kale and tomatoes with 1/2 teaspoon salt and the remaining 2 tablespoons olive oil on a rimmed baking sheet.
  5. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 teaspoon salt, 1/4 cup pasta water, and the remaining 3/4 cup Parmesan cheese and 1/2 teaspoon black pepper; stir until smooth.
  6. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining 1/2 cup mozzarella cheese.
  7. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.


courtesy of 

  • 32–34 home-baked tortilla chips
  • 1 (15 ounce) can refried black beans
  • 2 cups shredded monterey jack & cheddar cheese blend
  • 1 (15 ounce) can whole black beans, drained and rinsed
  • 1 (11 ounce) can mexi-corn, drained
  • 1 cup prepared pico de gallo
  • 1 cup chopped cooked chicken (can use taco meat, leftover brisket...)
  • 1–2 fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos
  • guacamole, sour cream, salsa and hot sauce, for serving
  1. Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
  2. Spread each tortilla chip with a thin layer of refried black beans and place in a single layer on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some black beans, corn, pico de gallo and a piece of chicken. Sprinkle more cheese all over the toppings on each chip then top each chip with a thin slice of jalapeno.
  3. Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
  4. Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.

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