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Wash and cut the potatoes into halves or fourths, then place them in a large bowl.
Create the sauce by mixing together oil, a drizzle of maple syrup (if using), paprika, onion powder, garlic powder, lemon and pepper seasoning, a bit of salt, a spoonful of minced garlic, and a splash of lemon juice.
Coat the potatoes in the sauce, then spread them evenly across a sheet pan. I recommend lining it with parchment paper for easy cleanup.
Place the potatoes in the oven for ~10 minutes.
Wash the asparagus and cut off the ends (about 1 inch). Put the asparagus into the previous bowl that the potatoes were in, and mix up more sauce if there isn’t enough.
After those 10 minutes, take the pan out of the oven and spread the asparagus evenly over the potatoes (or to the side, if you have room). Pour any leftover sauce mixture onto the food.
Place back in the oven and bake for 30-35 minutes.
This meal is partially inspired by a recipe for a salmon, potato, & asparagus sheet pan dinner found at @/reviskitchenn on tiktok. There are a few more ingredients (besides the salmon) for that exact recipe.
Cheap and super easy to make, this lunch or dinner is one of my favorites to have as leftovers for the next few days. You will need a cover for your pan.
Ingredients:
Smoked (Andouille) sausage
Diced onion
Diced green bell pepper
Diced celery
1 box of jambalaya rice
Directions:
Cut up the smoked sausage into small bites. Place in a pan with cooking oil and fry until they turn slightly brown.
Dice your onion, bell pepper, and celery, then add all the vegetables and the jambalaya rice to the sausage in the pan. Mix together so it all cooks evenly.
Add water. Bring it to a boil, then cover and let everything simmer for about ~25 minutes.
Once the rice has absorbed the water, plate your dish and save some for leftovers tomorrow.
*Note: You are going to want a better tomatoes-to-garlic ratio than shown above. I added more tomatoes after taking this picture.
Ingredients:
Pasta (I use gluten-free pasta, which is why my noodles are broken apart)
Fresh garlic, chopped
Fresh cherry tomatoes, halved
Lemon zest
Lemon juice
White cooking wine
Butter
Salt
Basil
Parsley
Parmesan cheese
Cooking oil
Directions:
Cook your pasta of choice and do not drain the water.
Add cooking oil and chopped garlic to a hot pan, and sauté for a little while before adding your halved tomatoes and a pinch of salt.
Let everything cook until the tomatoes soften, gently stirring and breaking them down with a spatula.
Add lemon zest and white wine. Once the wine is reduced by half, stir in pieces of cold butter.
Place your cooked pasta into the pan along with a couple scoops of the salty pasta water. Mix everything to incorporate the water with the existing sauce, coating all of the pasta in the process.
Finalize with fresh basil, fresh parsley, lemon juice, and parmesan to the pan.
Prepare sliced onions, potatoes, chicken, and washed broccoli.
Put broccoli, potatoes, and onions into a mixing bowl. Add spices.
Spread across parchment paper on a sheet pan.
Place chicken in a bowl. Add the same spices along with heavy cream, minced garlic, and parmesan. Mix well.
Distribute the chicken pieces evenly amongst the vegetables.
Place in oven for 30-35 minutes or until the internal temperature of the chicken is over 165°F
recipe inspired by Luke Brown @/cookinginthemidwest on tiktok
This is just how I made it. Sorry for not having specific measurements. I also didn’t have a creamy sauce to coat the chicken, so I added heavy cream to slightly thicken it. If you have a Parmesan/garlic-based sauce in your pantry, you could use that instead.
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Optional: For enhanced flavor, marinate the chicken in 1/4 cup of yogurt, 1 tsp of garam masala, lemon juice, and a pinch of salt in the refrigerator for 30 minutes to 4 hours.
In a medium bowl, combine the diced tomatoes, tomato paste, garam masala, cumin, coriander, turmeric, chili powder, paprika, salt, and pepper.
Place onions, garlic, ginger, and chicken pieces into the slow cooker. Pour the sauce over the chicken and mix to coat all pieces.
Cover and cook over low heat for 6-8 hours, or over high heat for 4-5 hours, until the chicken is fully cooked (internal temp of over 165°F)
In the last 20-30 minutes of cooking, stir in the coconut milk. Mix well to ensure the sauce becomes creamy.
Adjust seasonings if necessary. Garnish with cilantro (if using). Serve hot with gluten-free naan, rice, or your preferred side.
recipe from “Gluten-Free Slow Cooker Cookbook” by Diane Romano
Season the beef chunks with salt and black pepper.
In a bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes (if using).
Place the beef in the slow cooker. Pour in the sauce mixture, ensuring all pieces are coated. Sprinkle half of the green onions over the top.
Cover and cook over low heat for 6-8 hours, or over high heat for 3-4 hours, until the beef is tender.
Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the pot and mix with the sauce.
Garnish with the remaining green onions and sesame seeds. Serve warm over steamed rice, gluten-free noodles, or in lettuce wraps.
recipe from “Gluten-Free Slow Cooker Cookbook” by Diane Romano
Korean broccoli with sesame directions:
Blanch the broccoli: On a stovetop, bring a shallow pot of water to a rolling boil. Add broccoli and cover to steam for exactly 2 minutes.
Fill a bowl with ice water and transfer the broccoli into the water to stop the cooking process.
Make the dressing: In another bowl, mix together the sesame oil, sesame seeds, minced garlic, sugar, salt, and pepper. (I do not have exact measurements for this)
Add the drained broccoli to the bowl with the dressing and gently mix to coat every piece.
When serving, add another sprinkle of salt and a drizzle of sesame oil on top.
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