Using sheet pans to cook an entire meal is not only simple; it's time-saving. Instead of cleaning up, you can spend time doing other things. What's more: leftovers pack up easily for lunches.
Pan handling: Prep smart and choose the right sheet pan.
Go big. A standard professional-size (13 x 18-inch) aluminum baking sheet works best for sheet pan meals. Anything smaller, and the overcrowded ingredients may steam instead of brown. If you have only smaller pans, you can divide your recipe between two pans. Better to be too spread out than too crowded.
Size things up. Follow your instincts to cut things into the appropriate sizes. If you have a quick-cooking vegetable on the same tray as a veggie that needs more time, cut the fast-cooking one into larger chunks and the longer-cooking one into smaller pieces.
Consider color. Darker pans brown food faster than lighter ones do. So if your pans are dark metal, keep an eye on how quickly your food is cooking. If it’s browning too fast, lower the oven temperature by 10⁰F.
Just add wine
A good glass can elevate a weeknight meal to dinner party fare. All of these recipes pair well with a variety of wines, especially these whites:
- Pinot Gris. Nice acidity, so it goes with everything, especially fish, chicken, and vegetables.
- Riesling. Fruity, bright, but not necessarily sweet, this wine is great with boldly flavored foods.
- Chenin Blanc. Fresh and fruity, try it with pork, chicken, or fish.
- Sauvignon Blanc. Herbal, tart, and citrusy, it holds its own with strong flavors.
Weight Watchers recently partnered with award-winning winery Truett-Hurst to produce Cense Sauvignon Blanc from Marlborough, New Zealand. A 5-ounce pour has 3 SmartPoints value. Available at censewines.com and select Kroger retailers. See our interview with winemaker Ross Ready here.