5 EASYSHEET-PAN RECIPES(FOR WHEN YOU DON 'T WANT TO WASH THE DISHES)

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BBQ& SWEET POTATO FRIESCHICKEN

1 pound chicken drumsticks½ cup store-bought or homemade BBQ sauce2 medium sweet potatoes, washed2 tablespoons olive oil½ teaspoon garlic powder½ teaspoon paprikaSalt and pepper, to taste

Preheat oven to 400. Place drumsticks on baking sheet leaving one half of baking sheetempty. Lather with half of BBQ sauce. Cover with foil. Bake 10 minutes. While chicken cooks,cut sweet potatoes into fry shapes. When chicken has cooked 10 minutes, pull out, flipchicken pieces, re-apply remaining BBQ, place sweet potatoes on empty half of bakingsheet, drizzle with olive oil, seasonings and bbq and cook with chicken additional 20 to 30minutes until chicken is no longer pink and sweet potatoes are tender.

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directions

APPLE CIDER GLAZED

APPLES & FENNELPORK CHOPS,

4 pork chops

2 apples, sliced into quarters

2 fennel bulbs, cut in half

lengthwise and then cut into

1-inch segments

Olive oil

Salt & Pepper

1 tablespoon balsamic

vinegar

For the glaze:

1.5 cups apple cider

1/4 cup apple cider vinegar

1/2 tablespoon whole grain

mustard

3 tablespoons maple syrup

Preheat oven to 425. Place pork chops, apples and fennel on baking sheet, drizzle with oliveoil and salt & pepper. Drizzle a touch of balsamic over the fennel. Bake 25-30 minutes.Meanwhile, in a saucepan over high heat, add apple cider, apple cider vinegar, mustard andbring to a boil. Allow to boil several minutes until reduced by 2/3. Turn off heat and stir inmaple syrup. Allow to cool slightly until pork is done. Let pork rest and let fennel roast atouch longer if necessary. Drizzle with sauce.

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CHICKEN SAUSAGE

& PEPPERSSAUERKRAUT

4 (fully cooked) chicken sausages

1 can sauerkraut, drained and squeezed of excess liquid

½ teaspoon caraway seeds

2 red and/or orange peppers, sliced

Olive oil

Salt & Pepper

Preheat oven to 400 and line a baking sheet with aluminum foil.Place peppers in a single layer on half of baking sheet. Poke holes insausages and also set on baking sheet. Mix caraway seeds intosauerkraut and scoop onto baking sheet. Drizzle everything with oliveoil and season with salt & pepper. Bake 20 minutes.

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VEGETARIAN& BEANS WITH CHIPOTLE CREAM

ROASTED ROOT VEGGIES

4 red (and/or golden) beets, each beet cutinto quarters, then each quarter cut in half1 pound fingerling potatoes, cut into quarts4 large parsnips, chopped5 large carrots, chopped10-15 brussels sprouts, cut into quarters4 whole cloves garlic1 can kidney beans, drained & rinsed

For the Chipotle Cream:½ cup Greek yogurt1 tablespoon lime juice1 teaspoon honey1 teaspoon chipotle in adobo sauce

Preheat oven to 400. Line baking sheet with parchment and place all vegetables (notbeans) on sheet. Drizzle with olive oil, salt & pepper and any other desired seasonings.Bake 20 minutes. For the chipotle cream, mix all ingredients together and refrigerate untilready to use. After 20 minutes, give all the vegetables a good toss and bake for another20-25 minutes. In last 5 minutes of cooking, toss beans with the vegetables. Top withchipotle cream. *These veggies are awesome to eat on their own, on a tostada or used allweek in different recipes.

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MOROCCAN

& ALMOND RAISIN COUSCOUSWITH OLIVES, LEMONS

For the Chicken½ tsp salt½ tsp cumin¾ tsp paprika½ tsp turmeric¼ tsp cinnamonTouch of cayenne pepper

¼ tsp pepper1 lemon1 sweet onion4 bone-in, skin-on chicken thighs1/3 cup green olives + 2 teaspoons juice.

Preheat oven to 375. Mix together spices in a small bowl. Cut lemon in half then proceed to cut onehalf into slices. Set the other half aside. Place slices flat on a baking sheet, followed by onion cutinto small wedges. Drizzle a bit of olive oil on top of onions and lemon and season with salt, pepperand a touch of turmeric. Place chicken thighs on top. Drizzle with olive oil and evenly divide thespice mixture between pieces massaging it into chicken on both sides (and under the skin if you’reable!). Bake 30-40 minutes until internal temperature reaches 165. During last 10 minutes ofcooking, remove chicken from oven, drop olives all over pan and drizzle olive juice over chicken(about 2 teaspoons total) and continue cooking until done. Finish with ¼ lemon, juiced.

CHICKEN

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MOROCCAN

& ALMOND RAISIN COUSCOUS(CONTINUED)

WITH OLIVES, LEMONS

For the Couscous2 tablespoons butter1.5 cups chicken brothSalt & pepper¾ cup couscous¼ cup golden raisins¼ cup purple raisins¼ cup coarsely chopped almonds1/4 cup chopped cilantroFinish with ¼ lemon juice

Melt butter in saucepan. Add chicken broth, a pinch of salt & pepper and bringto a simmer. Add couscous and cook 2 minutes over medium heat. Turn offheat, cover and let sit 10 minutes. Once broth is absorbed, add almonds andraisins and stir together. Finish with cilantro and lemon juice.

CHICKEN