5 Ree Drummond Sheet Pan Recipes For Quick & Easy Meals With Barely Any Cleanup
Sheet pan meals are awesome because they’re easy to throw together and require minimal cleanup when the meal is over. Ree Drummond, one of the queens of quick-and-easy meals, has pulled together more than a few sheet pan recipes during her tenure at The Pioneer Woman, and we found a few of our favorites that we think deserve a spot on your weekly meal rotation. They’re simple to make, so delicious, and are perfect for busy weeknights when you don’t have much time or willpower to put your all into a layered homemade meal.
Irish Nachos
Drummond’s Irish Nachos is a combination of crispy potatoes, savory bacon bits, zesty pickled onions, and more piled onto a single pan for easy preparing, eating, and cleanup. To make this dish, you first preheat your oven and wash your potatoes, slicing them into quarter-inch thick rounds (these are your nacho chips). Toss them with oil, pepper, and garlic powder, and then arrange them onto two prepared baking sheets. Bake the potatoes for about 20 minutes, then flip them and bake for another 10 to 15 minutes.
When the potatoes are roasted, combine them onto a single pan and add bacon and cheese. Place them back in the oven to melt the cheese, then pull them out a final time to top them with pickled onions, green onions, sour cream, salsa, and really any of your other favorite nacho toppings. That’s it! Super easy and even more delicious.
Sheet Pan Salmon Putanesca
Salmon lovers will love this sheet pan putanesca recipe from Drummond’s repertoire. To make it, preheat your oven and combine sourdough bread cubes, pitted niçoise olives, red onions, and cherry tomatoes on a baking sheet. Season with salt, pepper, and olive oil and bake for about 15 minutes.
Meanwhile, season your salmon fillets with olive oil and salt, then nestle the salmon among the bread cubes and bake until the salmon is opaque and flaky. Combine olive oil with red wine vinegar and capers to make a quick vinaigrette dressing to dress the entire meal when it’s hot out of the oven. You’ll have a tasty dinner ready to eat in under 45 minutes.
Italian Chicken Sheet Pan Supper
This 30-minute meal from Ree Drummond is a must-make. You’ll first want to marinate your chicken and veggies in a vinaigrette made with olive oil, balsamic vinegar, minced garlic, parsley, basil, salt, and pepper. Place your chicken into one zipper bag with half of the dressing and your veggies (Roma tomatoes and green beans) in another with the other half of the dressing. Preheat the oven and arrange the chicken and vegetables onto a sheet pan, and roast for about 25 minutes, shaking the pan once about halfway through. Serve with a bit of cheese sprinkled over the top, and you have dinner on the table in a snap!
Shrimp & Tomato Sheet Pan Supper
Drummond’s Shrimp & Tomato Sheet Pan Supper recipe is a 15-minute meal that’s ideal for those busy nights when you have minutes to get dinner on the table. Preheat your oven and place jumbo shrimp, cherry tomatoes, and garlic on a sheet pan. Toss everything with a bit of olive oil and season with salt and pepper. Roast the shrimp until they’re opaque and until the tomatoes begin to burst. Add some zest with a squeeze of lemon, and that’s it!
Sheet Pan Gnocchi
Gnocchi is such a delicious treat to have for dinner, and Drummond’s Sheet Pan Gnocchi recipe is a fast and easy way to prepare it. You can use shelf-stable, refrigerated, or frozen gnocchi, and combine it with tomatoes, garlic, broccoli, bell peppers, red onion, salt, Italian seasoning, black pepper, and red pepper flakes in a large bowl. Toss everything together with olive oil before spooning the mixture onto a baking sheet. Bake until the gnocchi begin to brown and crisp, then remove the pan from the oven and dot with mozzarella balls. Return the pan to the oven for about five minutes until the cheese melts. Drummond recommends serving the hot gnocchi over arugula sprinkled with Parmesan cheese.
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