Quick, Easy Meals Including Trendy Sheet Pan Suppers and Crock Pot Meals
Come September, the question many of us are asking is what on earth can we make for dinner that’s quick and easy that the kids will like? This is where a few tools come in handy, include a crock pot and a large rimmed cookie tray or sheet pan.
The idea is to put all of your dinner ingredients on to a large cookie sheet lined with foil or parchment and then just bake it in the oven. No fuss, no mess and only one pan to clean.
The advantage of a crock pot is that your dinner can be made ahead and cook during the day so it’s ready to serve when you get home. Here are a few ideas using dairy-free TOFUTTI products.
Cookie Tray Quesadilla
2 Tbsp olive oil or non-stick vegetable spray (1 Tbsp for pan, the other to coat vegetables)
4 boneless, skinless chicken breasts
1 red bell pepper, cut into slices
1 green bell pepper, cut into slices
1 large red onion, peeled and cut into slices
8 small tortilla wraps
1 cup salsa
1 tsp oregano
Salt and pepper
Line a large rimmed cookie tray with foil. Pour 1 Tbsp of olive oil on to tray and using a pastry brush, spread oil to lightly cover tray (alternatively you can spray the foil with non-stick spray). Place skinless, boneless chicken breasts on one end of the tray. Sprinkle with salt and pepper and oregano. Place prepared vegetables into a large bowl, pour 1 Tbsp of olive oil over vegetables and stir to coat. Place prepared vegetables on to the tray, spreading them out. Place tray into the oven, preheated at 350-degree F and bake for 25 minutes. Turn chicken and vegetables over and then bake 15 minutes longer or until chicken is cooked through. Place cooked chicken on a wooden board and cut into thin slices.
Crock Pot Salsa Chili
1 lb. Lean hamburger
1 small jar salsa
1 cup of water
1 onion, peeled and diced
1 green pepper, diced
1 tsp of chili powder
1 can black beans
1 can kidney beans
1 container of SOUR SUPREME® Place hamburger into a large crock pot and using a wooden spoon, break the meat into tiny pieces. Add 1 jar of salsa and 1 cup of water, chilli pepper, prepared vegetables. Open beans, pour into a colander and rinse with cold water. Add to crock pot. Return lid to pot. Program to cook on high or low for several hours, according to directions to cook thoroughly. To serve, ladle chilli into bowls and add a dollop of SOUR SUPREME® which has a similar taste and texture to traditional sour cream but is also milk and butterfat free and contains no cholesterol.