My goal for the summer is to spend the least amount of time possible in the kitchen and the perfect way to accomplish that is to cook meals that require me not standing around the stove! Sheet pan dinners are perfect for this!
Now this meal did require some prep but you can cut down by not marinating the chicken ahead of time or preparing during a weekly meal prep. Let’s cook!
1 1/2 to 2 pounds of chicken (I used boneless, skinless chicken tenders and thighs to cut down on cooking time. If you use larger pieces or skin cook for an extra 20-25 minutes or until chicken reaches internal temperature of 165 degrees)
1 cup Greek Vinaigrette (I used Ken’s)
2-3 tablespoons of oregano
2-3 tablespoons of garlic salt
2-3 tablespoons of all purpose seasoning (I used Trader Joe’s 21 seasoning salute but Italian seasoning can work here as well)
1/4 cup of olive oil
2 tablespoons of red wine vinegar
8-10 cloves of garlic minced
1/2 red onion finely chopped
1-2 cups zucchini sliced into coins
1-2 cups yellow squash sliced into coins
1-2 cups of yellow potatoes quartered
Place chicken in bowl and add 1/3 of olive oil, 1/3 cup of Greek vinaigrette, 1/3 of minced garlic, 1/3 garlic salt, 1/3 oregano, 1/3 all purpose seasoning & 1/3 red onion. Add juice of 1/2 lemon. Add all of red wine vinegar. Mix until chicken is coated and set aside to marinate for at least one hour. When ready to cook, pre heat oven to 400. As a shortcut I pre-cooked my potatoes only in the microwave for 3 minutes so they would be fork tender. In another bowl add potatoes and 1/3 of Greek vinaigrette, oil, seasonings, garlic and red onion. Mix to coat and add to sheet pan sprayed with oil. Repeat with zucchini and squash in same bowl and then add to sheet pan. Add juice of the other half of the lemon over veggies. Cook in oven for 45-50 minutes or chicken reaches internal temp of 165 then (you may want to check and turn the chicken and veggies about 20 minutes into baking). Set oven on broil and broil for 5-8 minutes. I garnished with crumbled feta cheese, kalamata olives, and banana pepper rings. Then dinner is done!!!
The flavors of this meal were amazing and we all enjoyed it. It was even better the next day as leftovers. We will definitely add this to the rotation. Make sure you check out my reels on Instagram to see how I made this!
Recently I was gifted some delicious sausage from a friend and I challenged myself to come up with a quick 30 minute meal using it. The sausage is Lord & Barrett Sausage Co. Creole Style Green Onion Smoked Sausage & I highly recommend because it was delicious and I’m personally not a big fan of smoked sausage. Let’s make the recipe!
Smoked Sausage (sliced)
1/2 medium onion chopped
1/2 cup of peppers chopped (I used a combo of red, yellow and orange mini sweet bell peppers but you can certainly just use a green bell pepper)
2-3 cloves of garlic minced
1 cup heavy whipping cream
1/2 cup of Parmesan cheese
2 packages of fresh ravioli – I only used one but you definitely need mor because not a lot come in the package
Seasonings- I used Cajun seasoning, garlic & onion powder
1-2 tbsp of olive oil
1-2 tbsp of butter
Chopped fresh or dried Basil (optional)
Directions: Prepare water to boil for pasta according to package. Heat skillet on medium heat and add a tablespoon of oil and sauté sausages until crispy or cooked though which took me about 5-8 minutes. Remove sausage and drain oil excellent for about a teaspoon. Add butter and cook onions, garlic & peppers until soft. Make sure once water boils to add ravioli and cook til al dente. Reserve a cup of pasta water in case you need to thin your sauce out later. Season lightly & then add heavy whipping cream to onions and peppers mixture. Let cook until simmering and then add sausage, cooked ravioli and Parmesan cheese. Taste for more seasoning and add if needed. Top with more cheese and Basil.
This recipe is delicious, quick, doesn’t require a lot of ingredients and easy to make. Perfect to get you in and out of the kitchen during the summertime! I also made a video to show how I made this on Instagram. Follow me @severalpeoplesmama Let me know if this is something you or your family would enjoy!
Easter Brunch has been a tradition I started for my family a few years ago. Because Easter is my favorite holiday I have a special dish I prepare usually only at this time of year: Shrimp and Grits. This dish is so good and so easy to make! If you’re invited to my house for brunch you better get there early or you WILL miss out! Here’s the recipe:
1 small to medium onion finely diced
1-2 peppers diced, you can use all one color or a combination I used green and red
1-2 tbsp of minced garlic (I used a paste found at Aldi)
4 slices of bacon diced
2 pounds fresh raw shrimp, peeled & deveined
1-2 tbsp of olive oil
2-3 tbsp of butter
2-3 tbsp of flour
1 cup chicken broth
2-3 tbsp tomato paste
Seasonings: Tony’s creole seasoning, pepper, cayenne (optional), garlic and onion powder, Italian seasoning & old bay
Directions: Season shrimp. Add bacon to sauté pan on medium heat. Cook bacon til crispy, remove from pan to paper towel. Reserve about 1-2 tbsp of bacon grease. Turn heat of to medium high and add seasoned shrimp. Cook about 1-2 minutes on each side until pink. Remove to paper towel with bacon. Add tbsp of olive oil and 1 tbsp of butter then onions and peppers. Sauté til soft. Add garlic and cook for and additional minute. Add another 2 tbsp of olive oil and then flour. Cook for 3-5 minutes, you do not want raw flour! After flour has been absorbed in the veggies, slowly whisk in chicken broth. A gravy should start forming. You can add more chicken broth or water depending on how thick you want your gravy. Stir tomato paste and cook for an additional 2-3 minutes and then add back in shrimp and bacon. Turn heat to medium low. Cook for an additional 2-3 minutes and I taste for seasoning. I add another tbsp of butter to make my gravy creamy and smooth. Serve over grits (see my reels on Instagram for how I make my grits). Enjoy!
This recipe goes fast and is best served immediately so make sure you have your grits ready. If you do create this recipe please be sure to tag me @severalpeoplesmama. I’d love to see it and share!
Hi y’all! Tomorrow December 13th, 2020 I will be hosting another free cooking class on Instagram Live and we will be making another easy delicious meal! I will go live at 2:30 pm CST and below if the recipes for what we’ll be making! Hope to see y’all there for some fun!!!
Ingredients for Steak Bites:
2-3 boneless steaks (I prefer Ribeye) – cut into 1 to 1 ½ inch cubes 2-3 tablespoons of butter 2 tablespoons of olive oil 1 onion sliced into half moons 1 ½ cups of sliced mushrooms Steak Marinade – Use any from your local grocery store, however if you use A-1 steak sauce use sparingly as it can be salty Seasonings – You can use any steak seasonings you prefer, I used Tony’s Creole Seasoning, garlic and onion powder, garlic and herb seasoning and Montreal Steak seasoning
Ingredients for mashed potatoes
4-5 Russet Potatoes 1 block of cream cheese at room temperature Garlic powder, Salt, Dry ranch dressing mix, Pepper ½ cup of grated Parmesan cheese 1 stick of butter ½ cup of heavy whipping cream (can also use half & half or milk)
For Steak Bites: Take cubed steak and season with preferred seasonings and add steak marinade to a gallon zip loc bag. Refrigerate at least one hour. Set out on counter at least one hour prior to cooking. Heat olive oil and butter in skillet or pan with non-stick coating on medium heat. Once pan is hot add onions and mushrooms and sauté until semi soft and remove from pan. Turn heat to medium high and add steak. Sear steak bites on both sides and then turn heat back to medium low and add back onions and mushrooms. Let simmer in pan for about 5 more minutes and then turn off pan but do not remove from burner.
For Garlic Mashed Potatoes (Instant Pot): Add potatoes to the instant pot and fill with enough water to cover. Set on manual for 12 minutes and don’t forget to set vent to sealing. Once done perform quick release (set vent to venting to release steam). Open instant pot and drain water from potatoes. Can place back in Instant Pot (make sure it is turned off or it will keep cooking! Ask me how I know!) and then add cream cheese, butter, seasonings and mash. Add grated parmesan cheese and mix well. Add heavy whipping cream gradually depending on how thick and creamy you desire.
We woke up to frost and weather in the 40s and 30s here in Texas and I knew it was the perfect time for oatmeal! But I didn’t want the instant kind & I also didn’t want to stand over the stove so I whipped some up using my Instant pot! Dang I love that thing! Let’s make oatmeal!
2 cups of old fashioned rolled oats
3 1/2 cups of water
A pinch of salt
1/4 to 1/2 cup of brown sugar
Add ins (after cooking) butter, milk or half and half, heavy whipping cream, coffee creamer (trust me it’s good!), fruit, nuts, Er cups
Add oats, water, salt and brown sugar to your pressure cooker and stir. Place lid on and make sure it is on sealing and set on porridge function for 6 minutes. Let it naturally release for about 15-20 minutes and then release rest of pressure and your oatmeal is ready! Add to bowl with your add ins.
This oatmeal was delicious and perfectly cooked. We loved it with the apples and pecans. Next time I’ll add bananas but the possibilities are endless! This is the perfect way to cook a larger portion of you’re cooking for a family and start their morning off with something warm and delicious! As always if you make this be sure to tag me on Instagram @severalpeoplesmama