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5 Of The Best Sheet-Pan Recipes For Easy Breezy Dinners. 

By MoodMe
For the love of sheet pans! There are days for simmering and stirring, and there are days for easy sheet-pan dinners. You know, the kinds of recipes that involve a quick chop, a light toss in olive oil, and then slide it all in the oven. The kinds of recipes that don't leave you with a million bowls and pots and pans to clean, just the one sheet pan. And if you're bored with your standard chicken-and-veg situation, we can help. Here are 5 of our favorite foolproof recipes that you can make this week for low-maintenance, delicious dinners, in a short amount of time, and on just one pan! No messy and long clean-ups! 
all recipes via Epicurious

Sheet-Pan Steak Fajitas

Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.

YIELDS: 4 servings 


- 1/4 cup extra-virgin olive oil
- 2 tsp. chili powder
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. kosher salt
- 1 large red onion, halved, sliced into 1/4" strips
- 3 large bell peppers, preferably mixed colors, sliced into 1/2" strips
- 1 lb. fajita steak or thinly sliced flank steak
- 8 flour tortillas
- Sour cream, lime wedges, and hot sauce (for serving)


1. Place racks in top and lower thirds of oven; preheat broiler. Place an 18x13" rimmed baking sheet on top rack.

2. Stir oil, chili powder, coriander, cumin, and salt in a small bowl. Transfer half to a large bowl; set remaining oil mixture aside. Add onion and peppers to large bowl and toss to combine.

3. Carefully remove hot pan from oven. Transfer vegetable mixture to pan and arrange in a single layer; reserve bowl. Broil until beginning to brown and soften, about 5 minutes.

4. Toss steak and reserved oil mixture in reserved bowl. Push vegetable mixture to one side of pan. Arrange steak in an even layer on remaining side. Broil until steak is browned and cooked through, about 5 minutes.

5. Meanwhile, wrap tortillas in foil and place on another rimmed baking sheet. Bake on lower rack until warmed through, about 5 minutes.

6. Serve steak mixture with tortillas, sour cream, lime, and hot sauce alongside.

Sheet-Pan Cuban Rice and Beans

This dish is so tasty and satisfying that you’ll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. Serve the rice and beans with hot sauce on the side and a crisp green salad. To reheat leftovers, sprinkle them with a little water and reheat in the microwave.

YIELDS: 4 servings


- 2 bell peppers, assorted colors, cut into thin strips
- 1 large onion, halved through the root end and thinly sliced (about 1 1/2 cups)
- 3 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1 cup long-grain white rice
- 2 (15-ounce) cans low-sodium black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground coriander


1. Preheat the oven to 400°F. Coat a sheet pan with cooking spray.

2. Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.

3. Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.

4. Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.

Sheet-Pan Chicken Meatballs and Charred Broccoli

This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

YIELDS: 4 servings 


For The Sauce:
- 2/3 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 Tbsp. rice cooking wine or water
- 2 Tbsp. honey
- 4 tsp. soy sauce
- 1 1/2" piece ginger, peeled, finely grated
- 1/2 tsp. freshly ground black pepper

Meatballs and assembly:
- 2 heads of broccoli (about 1 1/2 lb.)
- 2 Tbsp. vegetable oil, divided
- 2 1/2 tsp. kosher salt, divided
- Crushed red pepper flakes (optional)
- 1 lb. ground chicken
- 1 large egg, beaten to blend
- 4 scallions, thinly sliced
- 2 garlic cloves, finely grated
- 1 (2") piece ginger, peeled, finely grated
- 1/3 cup panko (Japanese breadcrumbs)
- 1 Tbsp. toasted sesame oil
- 1/4 tsp. freshly ground black pepper
- Cooked rice and sesame seeds (for serving)


Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.

Meatballs and assembly
Place a rack in upper third of oven; preheat to 450°F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.

Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 tsp. salt, and 1/4 cup water in a medium bowl. Using wet hands, form into twelve 1 1/2"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.

Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.

Summer Pizza with Salami, Zucchini, and Tomatoes

It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?

YIELDS: 6-8 servings 


- 5 Tbsp. extra-virgin olive oil, divided
- 2 lb. store-bought pizza dough, room temperature
- 2 cups whole-milk fresh ricotta (about 1 lb.)
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 4 oz. thinly sliced soppressata
- 1 medium shallot, finely chopped
- 2 Tbsp. red wine vinegar
- 2 medium zucchini (about 1 lb. total), thinly shaved lengthwise on a mandoline or with a vegetable peeler
- 1 pint grape tomatoes, halved
- 1 cup basil leaves


1. Preheat oven to 425°F. Brush an 18x13" rimmed baking pan with 1 Tbsp. oil. Gently stretch dough to a 16x12" oval and place in prepared baking sheet, pressing dough into edges of pan. (If dough springs back, cover with plastic wrap and let rest 10 minutes before stretching again.) Brush dough with 1 Tbsp. oil, then bake until golden and dry, 15–18 minutes.

2. Meanwhile, whisk ricotta, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks a little whipped and fluffy. (If your ricotta is on the drier side, add another tablespoonful of oil.)

3. Spread ricotta mixture over crust, leaving about a 1/2" margin on all sides. Top with a single layer of soppressata, overlapping slightly if needed. Bake pizza until ricotta mixture is golden and edges of soppressata are curled up and crisp, about 15 minutes.

4. Whisk shallot, vinegar, and remaining 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Gently toss zucchini, tomatoes, and basil in a large bowl. Drizzle about one-third of the dressing over and toss again. Pile onto pizza with your hands. Drizzle remaining dressing over pizza and cut into slices.

Shawarma-Spiced Tofu Pita Wraps

Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.

YIELDS: 4 servings


- 1/2 small red onion, thinly sliced
- 3 Tbsp. seasoned rice vinegar
- 1 (14-oz.) block firm or extra-firm tofu, drained
- 3 Tbsp. extra-virgin olive oil
- 2 tsp. ground coriander
- 2 tsp. smoked Spanish paprika
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. ground cinnamon
- 1 tsp. kosher salt, plus more
- 1/2 cup whole-milk Greek yogurt
- 1 small garlic clove, finely grated
- 4 pitas, warmed
- 2 Persian or mini cucumbers, thinly sliced lengthwise
- Mint leaves (for serving)


1. Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.

2. Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. 

3. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes (the tofu will get crispier as it cools, so don’t be tempted to take it too far and dry it out in the oven).

4. Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.

Now That's A Mood: #Adulting

Look at you go! Cooking at home instead of ordering take out...again. So so proud! You've almost got this whole #adulting thing down, don't ya? So let's take your inner chef to another level with quality kitchen items that last a lifetime. Listen, that burnt sheet pan with all the caked on food from your college days isn't going to cut it anymore. (What wold Gordon Ramsay say about that?)  Instead, make a small investment in quality sheet pans that will last forever and a day! You're an adult now, remember? You gotta have kitchen items that actually work! 

Nordic Ware 3 Piece Baker's Delight Set, Aluminum

• Nordic Ware pioneered natural aluminum bakeware for the consumer market over 15 years ago and now has over 40 styles available in the collection

• Made of pure, uncoated natural aluminum

• 100% made in USA in Minneapolis, Minnesota

• Encapsulated solid core steel rim

• Pans are made of a special hardened aluminum alloy that provides superbly uniform heat conductivity and maximizes scratch resistance

• Shiny and non-porous natural aluminum provides natural nonstick performance

OXO Good Grips Non-Stick Pro Cooling Rack and Baking Rack

Sometimes when using a sheet pan, you need a rack! Plus, not only are these racks perfect for baking, but also for cooling your pizza, cookies, and anything else. 

This 5-star review says it all...
"As a working mom who also works the graveyard shift, I LOVE this rack! I've had it 2 weeks and I've used it to cook tempura shrimp, french fries, bacon, chicken beast, baked potato's and roast veggies as well as the normal function of a cooling rack for cookies. It works so well. I didn't think it would make much of a difference, but based on a prior review I tried it for cooking and no more flipping and turning halfway through because the air circulates better than my air fryer! It super simple to clean. It's also easy to store. Totally worth the $15."

Learn More >

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