chicken shawarma (allison sheet pan meals)

Chicken Shawarma

Allison Hollinger

Sheet Pan & Meal Prep Recipes

Chicken Shawarma

Serves 5

Ingredients:

2lbs boneless skinless chicken breast

1 cup dry quinoa, prepared according to package

1 (15oz) can chickpeas (garbanzo beans), rinsed and drained

1 large head of romaine lettuce, chopped

1 large seedless cucumber, chopped

Marinade:

2 Tbsp extra virgin olive oil

1 lemon, juiced

2 cloves garlic, minced

1 tsp cumin

1 tsp ground cardamom*

1 tsp paprika

1 tsp sea salt

1/2 tsp turmeric

 *in place of cardamom you could substitute: 1/4tsp nutmeg, 1/4 tsp cinnamon, 1/4 tsp cloves.

Tahini Yogurt Dressing:

1 cup plain Greek yogurt

3 Tbsp Tahini

1 Tbsp lemon juice, (1/2 lemon squeezed)

1 Tbsp fresh cilantro, chopped

1 clove garlic, minced

Directions:

1. In a gallon sized zip top bag, combine marinade ingredients and add chicken. Seal and shake to coat chicken evenly. Place in fridge for at least 30 mins or up to 24hrs. 

2. Preheat oven to 400F. Line a sheet pan with parchment paper. Pull chicken out of zip top bag and place in a single layer on the sheet pan. Discard remaining marinade. Bake for 30 mins or until chicken is cooked through and no longer pink. 

3. While chicken is baking, prepare quinoa if you haven't done so already and chop cucumber and romaine.

4. In a medium bowl, combine tahini yogurt dressing ingredients until blended and smooth. Portion into 5 small individual sized containers. 

5. Place 5 lunch containers on the counter and divide cucumber, quinoa, chickpeas and romaine evenly. Slice chicken and place on top. Nestle 1 small container of dressing into lunch container or store on the side. Seal lunch container and store for up to 5 days in the fridge. Serve cold. 

Steak Fajitas by Allison Hollinger (sheet pan)

Steak Fajitas

Allison Hollinger

Sheet Pan & Meal Prep Recipes

Easy Sheet Pan Steak Fajitas
Serves 4-6

Ingredients:
1.5lbs steak, flank or top round, cut into thin strips
3 bell peppers, seeded and sliced
1 large yellow or red onion, sliced
2tsp extra virgin olive oil
2tsp chili powder
1tsp cumin
1tsp garlic powder
1tsp sea salt
½ tsp oregano
2 avocado, sliced
1 lime, sliced
½ cup fresh cilantro, chopped
10 tortillas

Directions:
1. In a small bowl combine spices. 
2. Place meat in a gallon sized zip top bag, drizzle in 1tsp extra virgin olive oil and ½ of the seasoning mix. Seal the bag and toss to combine. 
3. Place peppers and onions in another gallon sized bag, drizzle in remaining 1tsp oil and seasoning mix. Seal and toss to combine.
4. Set both bags in the fridge for up to 24hrs. This can also be baked without prepping ahead of time! 
5. When ready to cook, preheat oven to 400F. Line a baking sheet with parchment or foil. Dump contents of both bags onto sheet pan and arrange in a single layer. 
6. Bake for 15-20 mins or until meat is cooked as desired. If you like a charred look finish with a 1-2mins under the broiler.
7. Top with a few squeezes of lime, avocado and cilantro.

Molten Lava Cake by Six Sisters

Six Sisters Stuff Serves: 4 Copycat Chili's

Molten Lava Cake Recipe

 Ingredients:
 1 cup semisweet chocolate chips
 1/2 cup butter
1 cup powdered sugar
 3 eggs
1 egg yolk
 1/2 teaspoon vanilla extract
 6 Tablespoons flour
caramel sauce, for drizzling
vanilla ice cream
 Smuckers Chocolate Magic Shell ice cream topping, for drizzling

 Instructions Preheat oven to 400 degrees F. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth. Whisk in powdered sugar until combined. Add 3 eggs and 1 egg yolk, and whisk until combined. Add vanilla and flour and mix again.

Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.

Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce. Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.

Homemade Magic Shell

An easy recipe for Homemade Magic Shell with just two ingredients. Perfect for topping on almost any ice cream!

 CourseDessert

 CuisineAmerican

 Prep Time5 minutes

 Total Time5 minutes

 AuthorDanielle

INGREDIENTS

• 1 cup semi-sweet chocolate chips
• 3 tablespoons coconut oil measured when solid

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INSTRUCTIONS

• Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave in 20-30 second increments, making sure to stir very well after each increment, until completely melted and smooth.
• Allow to cool for a few minutes, then top on ice cream of choice.

NOTES

This recipe will make 3/4 cup of magic shell, which serves about 4-6 people.

Store in an airtight container at room temperature, stir well before topping on ice cream again.
https://www.livewellbakeoften.com/homemade-magic-shell/

Slow Cooker Easy Baked Potatoes by ATK

Slow-Cooker Easy Baked Potatoes

SERVESServes 4 to 6

WHY THIS RECIPE WORKS

Forget about preheating the oven to achieve perfectly cooked baked potatoes with a creamy interior—we moved this dish to the slow cooker, leaving the oven available for other things (like the main course). Wrapping the potatoes in foil and including a little water in the slow cooker helped them cook through more evenly. Spritzing the potatoes with vegetable oil spray ensured that our seasonings adhered (salt and pepper did the trick).

INGREDIENTS

4 - 6 russet potato, unpeeled

Vegetable oil spray

Salt and pepper

*

BEFORE YOU BEGIN

Serve with your favorite baked potato toppings. You will need an oval slow cooker for this recipe.Cooking time: 6 to 7 hours on low or 4 to 5 hours on highSlow cooker size: 5 to 7 quarts

1

INSTRUCTIONS

Spray potatoes with oil spray and season with salt and pepper. Wrap potatoes individually in aluminum foil and place in slow cooker. Add ½ cup water, cover, and cook until potatoes are tender, 6 to 7 hours on low or 4 to 5 hours on high. Transfer potatoes to serving dish and carefully remove foil (watch for steam). Serve.

Slow Cooker Olive Oil Rosemary Mashed Potatoes by ATK

Slow-Cooker Olive Oil–Rosemary Mashed Potatoes

SERVESServes 10 to 12

WHY THIS RECIPE WORKS

For evenly cooked potatoes in the slow cooker, we used a small amount of water and a parchment shield to create a moist, steamy environment. Thinly sliced potatoes cooked more evenly than chunks, and boiling the water first jump-started the cooking process. We brushed the top layer of potatoes with oil to help limit discoloration and mashed in the rest of the oil for additional flavor about 4 hours later when the potatoes were tender. To simplify things further, we did away with the extra step of draining the potatoes in favor of just mashing them in the cooking liquid. Along with olive oil, the cooking liquid easily created a nice smooth texture when incorporated. 

INGREDIENTS

5 pounds russet potatoes, peeled and sliced ¼ inch thick

2 ¾ cups boiling water, plus extra as needed

Salt and pepper

10 tablespoons 

extra-virgin olive oil

1 teaspoon minced fresh rosemary

½ teaspoon grated lemon zest plus 1 tablespoon juice

*

BEFORE YOU BEGIN

The potatoes can be held on the warm or low setting for up to 2 hours; adjust the consistency with extra hot water as needed before serving. The top layer of potatoes may discolor slightly, but this won’t be noticeable upon mashing.

1

INSTRUCTIONS

Combine potatoes, boiling water, and 2 teaspoons salt in slow cooker. Brush top layer of potatoes with 2 tablespoons oil. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2

Discard parchment. Mash potatoes with potato masher until smooth. Stir in rosemary, lemon zest and juice, and remaining ½ cup oil until combined. Season with salt and pepper to taste. Serve.

Slow-Cooker Tomatillo Chicken Soft Tacos by ATK

Slow-Cooker Tomatillo Chicken Soft Tacos

SERVESServes 4 to 6

*** to try

WHY THIS RECIPE WORKS

To make great chicken soft tacos, we needed a tender, flavorful chicken filling. Cooking chicken in tomatillo salsa flavored the chicken in a big way without the involved prep of using fresh tomatillos. Fresh poblano chile peppers added a little heat to the sauce and created a more complex flavor profile than salsa alone. We found that boneless chicken thighs worked best here; after 4 to 5 hours in the slow cooker they were meltingly tender and could be shredded easily. Finishing with a little lime juice and cilantro added fresh flavor. 

INGREDIENTS

1 cup jarred tomatillo salsa

2 poblano chiles, stemmed, seeded, and chopped

Salt and pepper

1 teaspoon minced fresh oregano or ¼ teaspoon dried

3 pounds boneless, skinless chicken thighs, trimmed

¼ cup minced fresh cilantro

2 tablespoons lime juice

12 - 18 

(6-inch) flour tortillas,

 warmed

*

BEFORE YOU BEGIN

Jarred tomatillo salsa is also called salsa verde. We don't discard any of the cooking liquid so as to help season the chicken and keep the filling moist; a slotted spoon works best for serving the filling. Serve with lime wedges, diced avocado, queso fresco, and/or sour cream.

1

INSTRUCTIONS

Combine salsa, poblanos, ¼ teaspoon salt, ¼ teaspoon pepper, and oregano in slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2

Using tongs, break chicken into bite-size pieces. Stir in cilantro and lime juice, and season with salt and pepper to taste. Serve with warmed tortillas.