Cooking for one and still enjoying delicious, healthy meals is a challenge. It's so easy to just open a can of soup and call that dinner. Fortunately, I still love to cook, so I've started making sheet pan meals which take minutes to prepare, and pack a lot of flavor. The most recent one I made was for four people, so I ate 1/4 of the meal, save another 1/4 for another night next week, and froze the rest for next month, during a busy week when I won't want to cook.
The idea came from The Kitchen, a Food Network program that gives me so many great ideas. I changed the recipe just a bit, but you can find their exact recipe on the Food Network website, and type in Sunny's chicken meatloaf.
Sunny's Chicken Meatloaf Sheet Pan Meal (with a few modifications)
1 lb ground breast of chicken
1/4 cup chopped basil
1/2 cup chopped parsley
1/2 chopped onion
1/4 cup parmesean cheese
1/4 cup panko bread crumbs
1 egg
1 tsp salt
2 tsp paprika
2 cloves minced garlic
1 bunch chopped scallions
Mix all ingredients except the chicken together until well blended. Then add chicken and mix lightly. Do not overmix. Form 4 oz chicken loafs (freeform) and place on a foil lined baking sheet. Add broccoli florets and yams cut in 1/2 inch rounds. Season with salt and a little lemon juice.
Bake at 375 degrees for 30 minutes. Remove and add the following glaze: 1/2 cup barbeque sauce, 1 tsp honey, 1 tsp hot sauce or chili flakes, or chinese spicy chili crisp. Paint on top of chicken loafs, cook for an additional 15 minutes. That's it. Eat and enjoy.
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