20 Summer Sheet Pan Dinners | Cooking Marathon!

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

salami

🥗Healthier: turkey salami

💰Cheaper: bologna

Turkey salami is leaner, while bologna is a budget-friendly option.

capicola

🥗Healthier: smoked turkey breast

💰Cheaper: ham

Smoked turkey breast is lower in fat, while ham is a more affordable choice.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity with a different flavor profile.

Cut 2 medium zucchinis into half moons, about 1/8 to 1/4 inch thick.

Slice 1 to 1.5 pounds of chicken breast into 1 inch pieces.

In a mason jar, combine 1/2 cup honey, 3 cloves minced garlic, 1 tablespoon soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika, 1 tablespoon olive oil, and mix.

Pour half of the sauce over the chicken and reserve the rest for later.

Marinate the chicken for about an hour (optional).

Preheat the oven to 400°F.

On one half of a sheet pan, place the zucchini and drizzle with 1 tablespoon of oil, seasoning with salt and pepper.

Place the chicken on the other side of the pan.

Bake for about 20 minutes.

Remove the pan from the oven, brush the remaining marinade on the chicken, and bake for an additional 5 to 10 minutes until the chicken and zucchini are cooked through.

Serve with rice or just the chicken and zucchini.

For the sheetpan meatball steak fruits, clean and peel 3 large russet potatoes and cut them into thin fries about 1/4 inch thick.

Soak the fries in cold water for about 30 minutes to release starch.

Drain and pat the potatoes dry.

Preheat the oven to 375°F and place the fries on a sheet pan, drizzling with olive oil and seasoning with salt, pepper, and garlic powder.

Bake the fries for about 20 minutes.

In a large bowl, combine 1 1/2 pounds ground beef, 2 eggs, 1 cup breadcrumbs, 1/4 cup milk, 3 cloves minced garlic, dried thyme, dried rosemary, salt, pepper, and 1 tablespoon chopped parsley. Mix and form into golf ball-sized meatballs.

Push the fries to one side of the sheet pan and place the meatballs on the other side.

Increase the oven temperature to 425°F and bake for an additional 30 minutes or until the meatballs reach an internal temperature of 165°F.

For the sauce, combine 1 package of beef gravy mix with 1/2 cup water and 1/2 cup heavy cream in a saucepan and bring to a simmer for about a minute until thickened.

Add 1 tablespoon of black pepper and garlic powder to the sauce and serve on the side or on top of the meatballs.

For the sheetpan buttery cracker crusted fish, combine 2 tablespoons melted butter with 1 cup crushed butter crackers and 1/4 cup fried onions in a bowl and set aside.

In another bowl, mix 2 tablespoons Dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon Old Bay seasoning, 1/2 teaspoon garlic powder, and 1 tablespoon oil, then set aside.

On one side of a sheet pan, add cut-up broccoli, lemon slices, and fresh dill.

Spread the mustard mixture over 3 to 4 tilapia fillets and top with the cracker mixture, pressing lightly to adhere.

Preheat the oven to 425°F and bake for about 10 to 15 minutes until the broccoli is cooked and the fish is golden brown.

For the lemon dill sauce, mix 1/4 cup sour cream with 1/2 teaspoon lemon juice, 1 tablespoon fresh dill, garlic powder, salt, and pepper, and set aside until the fish is done.

Serve the fish with fresh lemon wedges and optionally with pasta, rice, or potatoes.

For the sheetpan Italian sub sandwiches, line a sheet pan with foil and brush with 2 tablespoons melted butter.

Lay 6 slices of your favorite thick bread on top of the butter.

Layer with sliced mozzarella cheese, ham, chopped fresh baby spinach, salami, turkey pepperoni, diced pepperonchini peppers, and sliced provolone cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens