There’s nothing worse than coming home after a long day to face a mountain of dinner prep. As a busy parent who’s survived many chaotic evenings, I’ve learned that oven-baked meals are true lifesavers. These recipes have become my go-to solutions they’re simple, require minimal cleanup, and deliver amazing flavor with almost no effort.
What’s so magical about oven baking? It’s hands-off cooking at its best. You can just walk away while the heat does its thing. No stirring constantly, no sitting with pans all day just set a timer and relax. I’ve refined these 14 recipes over the years through trial and error in my own kitchen.
1. Cabbage-Wrapped Beef Bundles
Oven-Baked Salmon
This recipe provides a straightforward and quick method for preparing delicious oven-baked salmon. Lightly seasoned with salt and pepper, the salmon is cooked until tender and flaky. It's designed to be served alongside a bright Toasted Almond Parsley Salsa, creating a healthy and flavorful meal that's perfect for any day of the week.
Equipment
- 1 Baking Sheet Alternatively, a non-stick oven-proof pan can be used.
- 1 Small Mixing Bowl For preparing the salsa.
- 1 Chef's knife For mincing shallots and parsley, and chopping almonds.
- 1 Cutting Board For preparing salsa ingredients.
- 1 Fish Spatula For gently transferring cooked salmon.
Ingredients
Main
- 12 ounce salmon fillet cut into 4 pieces
- Coarse-grained salt
- Freshly ground black pepper
- Toasted Almond Parsley Salsa for serving
- Baked squash for serving, optional
- 1 shallot
- 1 tablespoons red wine vinegar
- Coarse grain salt
- 2 tablespoons capers rinsed
- 1 cup fresh flat-leaf parsley
- 1/2 cup toasted almonds
- Extra-virgin olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.
Notes
To ensure perfectly cooked salmon, aim for an internal temperature of 145°F (63°C) or until it flakes easily with a fork; overcooking will result in dry fish. For enhanced flavor, a squeeze of fresh lemon juice over the baked salmon before serving brightens the dish considerably. If using a baking sheet, lining it with parchment paper can aid in cleanup and prevent sticking. The accompanying Toasted Almond Parsley Salsa is crucial for adding a burst of fresh, acidic, and nutty notes that beautifully complement the rich salmon. Don't skip it!
My family’s surprise favourite : I came up with this idea when experimenting to cut carbs. Big cabbage leaves are softened and rendered flexible with a brief blanch (2 minutes in boiling water). Stuff them with ground beef, shredded carrots, and a splash of Worcestershire sauce. The secret? Roll them burrito-style and set seam-side down in the baking dish. They result 25 minutes later with the cabbage ever so slightly sweet and the filling moist. My children refer to them as “burger presents.”
2. Sausage and Root Vegetable Roast
Sheet Pan Chicken Fajitas
These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.
Equipment
- 1 Rimmed Baking Sheet
- 1 Aluminum Foil
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- 1 Chef's knife
Ingredients
Main
- 1 tablespoon chili powder
- Kosher salt and freshly ground black pepper
- 1 pound baby bell peppers 12 to 15 peppers, halved, stemmed and seeded
- 1 large yellow onion halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless skinless chicken breast
- Juice of 1 lime plus lime wedges, for serving
- 8 fajita-size flour tortillas warmed
- Shredded Monterey Jack cheese guacamole, hot sauce, salsa and sour cream, for serving
Instructions
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Notes
Broiler intensity can vary significantly, so keep a close eye on the vegetables and chicken to prevent burning while achieving a desirable char. Uniformly slicing the chicken breast ensures even cooking, preventing some pieces from drying out while others are undercooked. For a deeper, more aromatic chili powder, consider briefly toasting whole cumin and coriander seeds before grinding them, then blending with the chili powder. Avoid overcrowding the sheet pan, as this can steam the ingredients instead of allowing them to caramelize and char properly. Warming the tortillas is essential for authentic fajitas; wrap them in foil and warm in the oven, or briefly heat in a dry skillet.
A autumnal custom ; Each October when the farmers’ market is brimming, I prepare this weekly. The mix of sweet potatoes, parsnips, and Brussels sprouts with smoky sausage never fails. I’ve discovered that I need to chop the vegetables in roughly the same sizes about 1-inch pieces so that they cook evenly. The maple glaze (I use the real Vermont kind my aunt sends me) caramelize into a sticky-sweet crust that fills the house with an amazing scent.
3. Foolproof Foil-Packet Shrimp
Salmon Baked in Foil
This recipe offers a simple yet elegant method for baking salmon fillets in foil packets. Each fillet is seasoned and topped with a vibrant mixture of tomatoes, shallots, lemon juice, and herbs, then sealed to steam-cook to perfection. It's a healthy, flavorful, and easy-to-clean-up meal.
Equipment
- 1 Baking Sheet
- 1 Medium Bowl
- 4 Sheets of Aluminum Foil
- 1 Large Metal Spatula for transferring packets
- 1 Measuring Spoons
Ingredients
Main
- 4 5 ounces each salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 400 degrees F.
- Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
- Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Notes
1. For enhanced flavor, consider using fresh herbs like oregano and thyme instead of dried. If using fresh, double the amount (e.g., 2 teaspoons fresh oregano, 2 teaspoons fresh thyme), chopped finely.2. Ensure the foil packets are tightly sealed to trap steam, which cooks the salmon gently and keeps it moist. A good seal also infuses the fish with the aromatic tomato-shallot mixture.3. Avoid overcooking the salmon; it should be just cooked through and flake easily. The cooking time might vary slightly based on the thickness of your fillets. Using an instant-read thermometer to check for an internal temperature of 145°F (63°C) will ensure perfect doneness.4. A squeeze of fresh lemon juice just before serving can brighten the flavors even further.
My beach vacation trick adapted for home : After cooking them this way over campfires for years, I found they turn out just as well in a home oven. The trick is using heavy-duty foil and allowing sufficient space for steam to flow. I put the shrimp, broccoli, and cherry tomatoes in layers, topped with pats of compound butter I have frozen (garlic-herb or lemon-pepper are best). They puff up when they’re cooked through open gently to prevent the flavorful steam!
4. Ham Steak Supper
Breakfast for dinner rebooted : This was our Sunday evening go-to for my daughter’s soccer season. I use thick ham steaks from our neighbourhood butcher the pre-sliced supermarket variety dry out too fast. The honey mustard sauce (I add a hint of orange marmalade for depth) makes a gorgeous glaze. Tip: Add the green beans for the last 10 minutes so they remain crisp-tender.
5. Salmon with Green Bean
The Best Baked Salmon
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Equipment
- 1 Baking Sheet
- 2 Small Mixing Bowls
- 1 Aluminum Foil
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 2 tablespoons light brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup panko breadcrumbs
- 1/2 cup parsley leaves chopped
- 2 tablespoons unsalted butter melted
- 1 1/2 pounds skin-on salmon fillet preferably center-cut
- 1 tablespoon Dijon
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
Notes
To ensure a perfectly cooked salmon with a crispy topping, consider finishing the last minute or two under the broiler, watching carefully to prevent burning. This enhances the golden-brown crust. Always use a high-quality, fresh salmon fillet for the best flavor and texture. For precise doneness, especially with varying salmon thickness, an instant-read thermometer is invaluable; aim for 145°F (63°C) internal temperature. The foil border is excellent for juice containment and prevents burning, but ensure it's not too tight to allow heat circulation. Adjust cayenne pepper to your preference for spice. Serve immediately for optimal texture.
My 15-minute dinner party trick : For when friends surprise us, this is my go-to meal. I coat the sheet pan with parchment for no cleanup. The salmon skin crisps beautifully at 425°F while blistery green beans develop. The sauce melted butter with shallots minced and squeezed lemon is easy but always wow-worthy. I like doubling the recipe because leftovers are great tossed into salmon salads.
6. Lemon Butter Fish Fillets
Baked Lemon Chicken
This recipe presents a comforting baked lemon chicken dish, featuring pan-seared chicken pieces finished in the oven with a fragrant sauce of sautéed onions, lemon zest, garlic, rosemary, honey, and chicken broth. The chicken is baked until tender and golden, regularly basted in the rich, savory-sweet, and tangy liquid. It's a flavorful and aromatic main course perfect for a family meal.
Equipment
- 1 Large Skillet Preferably oven-safe, but not strictly required as the chicken is transferred.
- 1 9x13-inch ovenproof casserole dish For baking the chicken.
- 1 Tongs For handling and turning chicken pieces safely.
- 1 Slotted Spoon For transferring cooked onions to the casserole dish.
- 1 Basting Spoon or Brush For basting chicken during baking.
Ingredients
Main
- One 3 1/2- to 4-pound chicken cut into 8 pieces, patted dry
- Kosher salt and freshly ground black pepper
- Flour for dredging
- 3 tablespoons extra-virgin olive oil
- 1 large onion thinly sliced
- Peel of half a lemon white pith removed, cut into very thin strips
- 2 large garlic cloves minced
- 1 1/2 teaspoons fresh rosemary leaves
- 1 tablespoon honey
- 1/4 cup freshly squeezed lemon juice
- 1 cup chicken broth homemade or canned low-sodium
Instructions
- Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
- Copyright 2001 Television Food Network, GP. All rights reserved
Notes
For a truly golden and crispy skin, ensure the chicken pieces are thoroughly patted dry before dredging in flour. This also helps the flour adhere better. When searing, avoid overcrowding the skillet; work in batches if necessary to maintain heat and achieve a beautiful sear, which locks in flavor. Be meticulous when removing the white pith from the lemon peel to prevent any bitterness in the sauce. The thin strips allow for better infusion of citrus aroma. Consistent basting during baking is vital to keep the chicken moist and infuse it with the fragrant lemon-rosemary liquid. A touch more fresh lemon juice and a sprinkle of chopped fresh parsley just before serving will elevate the brightness and presentation.
What I learned from my Greek neighbour : Mrs. Papadakis instructed me to pat the fish dry all over first this stops it steaming and gives a good surface. I use cod or haddock, and always squeeze fresh lemon juice (not from a bottle). The butter sauce is well-aerated if you add it for the final 2 minutes of cooking. A drizzle of chopped dill at the end makes it restaurant quality.
7. 10-Minute BBQ Salmon
Barbeque Baked Beans
This recipe crafts a hearty batch of Barbeque Baked Beans, starting with sautéed aromatics in a Dutch oven. Canned baked beans are enriched with brown sugar, molasses, BBQ seasoning, BBQ sauce, and chopped pork or beef brisket. The mixture is simmered, then slow-baked at a low temperature to allow flavors to meld, resulting in a rich, sweet, and savory side dish perfect for any barbecue or gathering.
Equipment
- 1 Large Dutch Oven With a tight-fitting lid for oven baking.
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Wooden Spoon or Heatproof Spatula For sautéing and stirring.
Ingredients
Main
- 1 tablespoon olive oil
- 1 red bell pepper chopped
- 1/2 onion chopped
- 2 cloves garlic chopped
- 2 28-ounce cans baked beans
- 1/2 cup brown sugar
- 1/3 cup Neelys BBQ seasoning recipe follows
- 1/4 cup molasses
- 1 cup Neelys BBQ sauce recipe follows
- 3/4 cup chopped pork or beef brisket
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 275 degrees F.
- In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
Notes
To deepen the flavor of the aromatics, consider sautéing the red bell pepper, onion, and garlic for slightly longer, until they begin to caramelize, before adding the beans. This process, known as developing a 'fond', will add a richer base to your beans. The original recipe doesn't detail the BBQ seasoning or sauce; for an exceptional dish, utilize high-quality, homemade versions or premium store-bought options that align with your desired flavor profile. Adjust the sweetness from brown sugar and molasses, and the tang from vinegar, to your personal preference. The long, slow bake at 275°F is crucial for allowing the flavors to meld and the beans to become tender and deeply infused. Avoid rushing this step.
My husband’s fishing trip usually entails : When he returns with fresh-caught salmon, this is what we do with it. We tried a variety of BBQ sauces and found the thicker, smokier ones are the best they don’t run off as much. Baking at 375°F avoids burning but still yields a slightly charred exterior. The aroma is reminiscent of summer barbecue without the grilling usually involved.
8. Crispy Parmesan Chicken
Chicken Parmesan
This classic Chicken Parmesan recipe guides you through creating a rich tomato-olive sauce, breading and pan-frying tender chicken cutlets, then topping them with the savory sauce and a blend of cheeses. Finished in the oven until bubbly and golden, this dish is traditionally served hot with al dente spaghetti for a comforting and satisfying Italian meal.
Equipment
- 1 Oven-Proof Skillet Essential for both pan-frying and finishing in the oven.
- 1 Meat Mallet For pounding chicken breasts to even thickness.
- 3 Shallow Platters or Bowls For setting up the dredging station (flour, egg, breadcrumbs).
- 1 Cutting Board For preparing and pounding chicken.
- 1 Ladle For serving sauce over chicken.
Ingredients
Main
- 1/4 cup extra-virgin olive oil plus 3 tablespoons
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 bay leaves
- 1/2 cup kalamata olives pitted
- 1/2 bunch fresh basil leaves
- 2 28-ounce cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 8-ounce ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta cooked al dente
Instructions
- Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
- Preheat the oven to 450 degrees F.
- Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Notes
Pounding the chicken to an even 1/2-inch thickness is paramount for uniform cooking and tenderness. Ensure your oil is adequately hot before pan-frying to achieve a beautiful, crispy golden crust without the chicken absorbing excessive grease. Adequately seasoning both the flour and breadcrumbs is crucial, as this layer contributes significantly to the final flavor profile. Using fresh buffalo mozzarella, drained well, will yield a superior melt and creamy texture. Do not overcrowd the skillet during frying; work in batches to maintain oil temperature and achieve optimal browning.
The meal that converted my finicky eater into a chicken fan : After years of chicken nuggets, this recipe finally gained the approval of my son. The use of panko and actual Parmesan (I shred my own) gives a texture he loves. I’ve discovered that baking the chicken on a wire rack set over the baking sheet is the key the bottoms crisp up rather than steaming. Occasionally, I mix a little lemon zest into the coating for brightness.
9. Herb-Crusted Pork Tenderloin
Pork Tenderloin with Seasoned Rub
This straightforward recipe features a succulent pork tenderloin seasoned with an aromatic herb and spice rub. The tenderloin is first seared to create a beautiful crust, then finished in the oven, resulting in a perfectly cooked, flavorful main dish. It's an easy and healthy option, ideal for weeknight dinners.
Equipment
- 1 Mixing Bowl For combining dry rub ingredients
- 1 Large Skillet Oven-safe preferable for searing
- 1 Tongs For handling hot meat
- 1 Roasting pan For oven baking
- 1 Cutting Board For slicing cooked tenderloin
Ingredients
Main
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- Salt
- 1 1/4 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
Instructions
- Preheat the oven to 450 degrees F.
- In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Notes
For optimal flavor, ensure the dry rub generously coats all surfaces of the pork tenderloin; pressing gently helps it adhere. Achieving a good sear in a hot skillet before roasting is crucial for developing a rich, caramelized crust through the Maillard reaction, which locks in juices. Monitor the internal temperature, aiming for 145°F (63°C) for medium-rare pork. Always allow the tenderloin to rest for 5-10 minutes after baking; this redistributes the juices, ensuring a tender and moist final product. Consider deglazing the searing pan with a splash of broth or wine to create a quick pan sauce for added depth.
Our home anniversary dinner : This tastes elegant but couldn’t be easier. I prepare an herb paste from whatever is fresh at the market typically rosemary, thyme, and sage. Rubbing it under the silver skin (that pesky membrane) allows for penetration of flavor. The vegetables caramelize in the pork drippings, developing an incredibly rich flavor. A digital thermometer is necessary I remove it at a precise 145°F for ultimate juiciness.
10. Seasoned Chicken Bites
My secret weapon for meal prep : I make a large batch of these every Sunday to last throughout the week. It’s all about cutting the chicken consistently 1.5-inch cubes are my goal. The spice mixture changed over time: smoked paprika, garlic powder, onion powder, and a dash of cayenne. They’re amazing in salads, wraps, or as “adult Lunchables” with hummus and vegetables.
11. Ravioli Bake
Veggie Ravioli Bake
This easy Veggie Ravioli Bake features tender cheese ravioli layered with fresh spinach, a rich vodka sauce, vibrant pesto, and a generous topping of mozzarella cheese. Baked until bubbly and golden, it's a comforting and flavorful vegetarian main course perfect for a quick weeknight meal with minimal effort.
Equipment
- 1 Large Pot For boiling pasta
- 1 Colander For draining pasta
- 1 9x13 inch Casserole Dish For baking the dish
- 1 Serving Spoon For serving
Ingredients
Main
- Two 10-ounce packages prepared cheese ravioli
- 4 cups baby spinach
- One 24-ounce jar vodka sauce
- One 5-ounce jar pesto
- 2 cups grated mozzarella
Instructions
- Preheat the oven to 400 degrees F.
- Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
- Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.
Notes
Ensure the ravioli are cooked 'al dente' – slightly undercooked – as they will continue to cook in the oven. This prevents them from becoming mushy. Thoroughly drain the pasta to avoid a watery sauce. For a richer flavor, consider briefly sautéing the spinach with a touch of garlic before adding it to the dish. When dotting the pesto, spread it sparingly; too much can overwhelm the vodka sauce. For an extra golden crust and depth of flavor, sprinkle a little grated Parmesan or a blend of Italian cheeses along with the mozzarella before baking.
The lazy dinner champ : Born of desperation on a crazy one evening, this has become my go-to potluck contribution. I work with frozen cheese ravioli and med up store-bought marinara with additional garlic and red pepper. The spinach wilts to perfection under the heat of baking. I top it off with mozzarella blended with a little bit of fontina for added meltiness. The edges get wonderfully crispy that’s always the first to go.
12. Turkey Meatballs
Baked Meatballs
This recipe guides you in creating flavorful baked meatballs using a blend of ground pork, lamb, and beef, along with spinach, Parmesan, and spices. They are portioned precisely, coated in breadcrumbs, and baked in miniature muffin tins for consistent cooking and a tender result.
Equipment
- 1 Large Mixing Bowl
- 1 Digital Kitchen Scale For precise portioning
- 1 Small Shallow Bowl For breading
- 1 Miniature Muffin Tin For baking meatballs
- 1 Sheet Pan To temporarily hold portions or for transport
Ingredients
Main
- 1/2 pound ground pork
- 1/2 pound ground lamb
- 1/2 pound ground round
- 5 ounces frozen spinach thawed and drained thoroughly
- 1/2 cup finely grated Parmesan
- 1 whole egg
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup bread crumbs divided
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
- Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Notes
1. Thoroughly drain the thawed spinach: Excess moisture from the spinach can make your meatballs watery and prone to falling apart. Squeeze it really well in a clean kitchen towel. 2. Do not overmix: Overmixing the meat mixture can result in tough, dense meatballs. Mix just until ingredients are combined. 3. The combination of pork, lamb, and ground round provides a rich flavor profile and excellent texture. 4. Using a kitchen scale ensures uniform meatballs, which cook evenly and present beautifully. 5. Baking in muffin tins helps maintain a perfectly round shape and allows for even cooking, resulting in a nice crust without frying. Serve with your favorite marinara sauce or as an appetizer.
A healthier take on comfort food : I created this recipe when I was eating lighter. The zucchini, grated in them, keeps them from getting heavy but keeps them moist. The lemon-butter sauce was an accident that I’m glad happened I added lemon juice to melted butter by mistake while cooking pasta, and it worked perfectly. Now I always reserve some to drizzle over the finished dish.
13. Mediterranean Chicken Bake
Mediterranean Chicken
This quick Mediterranean Chicken dish features thinly sliced chicken breast lightly coated in seasoned flour, pan-seared to a golden finish. It's then cooked with zesty lemon, aromatic garlic, and a vibrant medley of Kalamata and green olives. A final touch of butter enriches the savory pan sauce, creating a flavorful and easy weeknight meal, beautifully garnished with fresh parsley.
Equipment
- 1 Shallow Bowl For dredging the chicken
- 1 Medium Skillet For pan-searing and cooking the chicken
- 1 Cutting Board and Chef's Knife For prepping chicken, garlic, lemon, and parsley
- 1 Tongs or Spatula For handling the chicken in the skillet
- 1 Serving Plate For plating the finished dish
Ingredients
Main
- 2 tablespoons all-purpose flour
- Pinch of cayenne
- 2 tablespoons California extra-virgin olive oil
- 3 large chicken breast cutlets pounded or thinly sliced
- Juice of half a lemon plus four slices of lemon
- 2 large cloves garlic sliced
- 1/3 cup sliced kalamata olives pitted
- 1/3 cup green olives we use some marinated in herbs de Provence, pitted
- 3 tablespoons fresh Italian parsley chopped
- 1/2 teaspoon kosher salt
- Fresh pepper to taste
- 2 teaspoons butter
Instructions
- Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
- Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
- Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
- Add the butter to the pan, shaking to combine the sauce.
- Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.
Notes
Ensure your chicken cutlets are uniformly thin; pounding them to an even thickness promotes quick and even cooking, preventing dry spots. When sautéing, avoid overcrowding the skillet to allow for proper browning and to prevent the chicken from steaming. Be mindful of the garlic; it can burn quickly, so keep the heat moderate and stir gently. For an enhanced flavor profile, consider deglazing the pan with a splash of dry white wine after the chicken is seared, before adding the lemon and olives. The butter added at the end is crucial for emulsifying the pan sauce and adding a rich, glossy finish. Serve immediately to enjoy the fresh flavors.
Summer in a dish : This is vacation flavor for me. I like to use chicken thighs because they retain their juiciness, and cut the zucchini thick so it retains its texture. The lemon slices slightly caramelize, providing pops of brightness. The feta addition was an accident that turned out well I once spilled some into the pan and found out how beautifully it melts into juices.
14. Shrimp Fajitas
Sheet Pan Shrimp Fajitas
This recipe is sponsored by Target. Let the oven and broiler do the heavy lifting for this super-simple weeknight dinner. Chili powder and cumin give lots of warm spice to bell peppers, onions and shrimp while just a few minutes under the broiler lends a lovely smokiness. Served with warm tortillas and a 3-minute homemade salsa, this is a mostly hands-off meal that's a real crowd-pleaser.
Equipment
- 1 Large Rimmed Baking Sheet
- 1 Food Processor
- 1 Medium Mixing Bowl
- 1 Serving Bowl
- 1 Chef's knife
Ingredients
Main
- 3 bell peppers assorted colors, stemmed, seeded and cut into strips
- 2 medium red onions halved and sliced vertically
- 2 jalapeños 1 sliced into matchsticks, 1 coarsely chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 teaspoons chili powder
- 3 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
- Half 28-ounce can whole peeled tomatoes
- 1/2 small yellow onion coarsely chopped
- 4 tablespoons fresh lemon juice
- 1 cup packed cilantro leaves
- 1 pound frozen large tail-off peeled and deveined raw shrimp, such as Good & Gather, thawed
- Warm corn tortillas for serving
Instructions
- Preheat the oven to 450 degrees F.
- On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
- Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
- Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
- Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
- Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.
Notes
For perfectly cooked fajitas, ensure vegetables are spread in a single, even layer on the baking sheet to roast and brown effectively. When broiling the shrimp, watch carefully; they cook quickly, and overcooking will result in a rubbery texture. The homemade salsa provides a fresh, bright counterpoint to the rich, spiced fajita mix; adjust the jalapeño to your desired heat level. Warm your corn tortillas just before serving to keep them pliable and delicious.
Our Friday night tradition : Following one too many takeout flops, I came up with this oven version. The hot heat replicates restaurant-quality char. I’ve found it’s important to pat the shrimp extremely dry prior to seasoning this allows them to roast rather than steam. The lime crema (sour cream + lime zest + pinch of salt) gives it an extra touch. We had a topping bar with sliced avocados and hot sauce for do-it-yourself fun.
