Best Potato and Pork (or Chicken) Sheet Pan Meal

So--I've always kind of wondered about what the big deal was with sheet pan meals?  I mean,  meat and veggies roasted together on the same baking sheet.  And it seemed risky to me--What if things didn't get done at the same time?  Who loves limp, lifeless veggies and underdone meat?   Seemed like scary business.

But then I spent a substantial amount of time on roasted potatoes for a recent post and kind of got my head around roasted veggies. . And they . . are. . .SOOOO. . . GOOD!!!  And the really good thing is--cook's secret here--while they roast, you can do something else!!  And suddenly I got it--time to greet guests--or make a salad--or set the table.  While your dinner is merrily roasting away.  And it can go straight from the oven to the table on the baking sheet if you like a "cottage" style meal.

I recently served this Potato and Pork Sheet Pan Meal for a Sunday evening group of 6 adults and 4 kids.  I made one pan just as the recipe says, and another that was 1 1/2 of the recipe.  So in theory there should have been ten servings.  I served it with a simple fruit salad, and everyone had their fill with about a quarter of a sheet pan remaining.  As we sat at the table and talked at the conclusion of the main course, forks leisurely picked away at one piece of roasted goodness after the other, until every single piece was gone--and everyone was wonderfully stuffed.  Easy ingredients, easy to prepare ahead, and easy cleanup.  I get it!

Incidentally, this recipe uses Ultra Gel® Ranch Salad Dressing and Seasoning Mix.  The recipe is very simple and you'll find yourself using it again and again. 

Nutrition

Calories

555 cal

Fat

28 g

Carbs

32 g

Protein

52 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 4 servings

Serves 2 c.

555

Best Potato and Pork (or Chicken) Sheet Meal
Save RecipeSave Recipe
Recipe Image

Ingredients

  • 6 c. raw potatoes, preferably red or yellow, unpeeled and cut in 1" dice
  • 2 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix
  • 1 T. vegetable oil
  • 1 lb. pork loin, chicken breast, or other TENDER meat cut cut in 1 1/2" dice
  • 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix
  • 1 T. vegetable oil
  • 1-2 c. onion or shallot pieces, large dice
  • 4 c. firm zucchini squash, sliced about 1/3" thick
  • 1 T. Ultra Gel Ranch Salad Dressing and Seasoning Mix
  • 1 t. chili flakes (optional)
  • 1 T. vegetable oil

Instructions

  • Preheat the oven to 450 degrees.
  • Wash and cube 6 c. potatoes.
  • Immediately toss with 1 T. Ultra Gel® Salad Dressing and Seasoning Mix. The moisture left on the vegetables and will combine with the Ultra Gel® in the Salad Dressing and Seasoning mix to create a nicely seasoned coating that will crisp up during roasting.
  • Add 2 T. oil and toss to distribute evenly.
  • Spread out on a half sheet pan (12" x 18") or other shallow baking pan. Line with foil if you wish.
  • Trim the meat and cut into 1" cubes.
  • Immediately toss with 1 T. Ultra Gel® Salad Dressing and Seasoning Mix.
  • Add 1 T. oil and toss to distribute the oil evenly on the meat.
  • Add to the potatoes on the baking sheet.
  • Sprinkle the onion or shallot pieces across the baking sheet.
  • Put the baking sheet in the hot oven and set a timer for 20 minutes.
  • Meanwhile, prepare the zucchini by slicing, tossing in 1 T. Ultra Gel® Salad Dressing and Seasoning Mix with chili flakes, then in 1 T. oil.
  • When the mixture in the oven has cooked twenty minutes, add the zucchini and cook for an additional 10 minutes. Check to make sure veggies are tender and meat is no longer pink (ovens vary substantially!)
  • Remove from the oven and serve.
7.8.1.2
37
https://carnetfoods.com/best-potato-and-pork-or-chicken-sheet-meal/

Wash the potatoes and cut into generous cubes.  Sprinkle with 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix and shake to evenly distribute.  It's important that the vegetables are still moist, as it will allow the seasoning to adhere, creating a flavorful starch coating that will provide crispness as well as flavor.  I like the visual effect of yellow and red potatoes, and I've even substituted sweet potatoes with really yummy results!

Add 2 T. vegetable oil, and shake the bowl of potatoes until the oil is evenly distributed.  Pour the potatoes out onto a half sheet pan or other shallow baking tray.

Prepare the meat by removing visible fat, then cutting into cubes.

For ease, you can use the same bowl you used for the potatoes.  Toss the meat cubes with 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix, then with 1 T. oil., then add them to the baking tray.  Tuck the pieces of onions or shallots in among the meat and potatoes

Roast for twenty minutes in a hot 450 degree oven.  Prepare the zucchini by washing and slicing, then tossing with the Ultra Gel® Ranch Salad Dressing and Seasoning Mix and chili flakes, then oil. 

 

After the first twenty minutes, add the zucchini pieces to the pan and roast an additional ten minutes.  Remove from oven and check to make sure the meat pieces are no longer pink and the vegetable pieces are tender.  Serve as desired

Easy Chicken or Pork Stir Fry

A stir-fry is one of the easiest dishes to prepare ahead for a quick trip to the finish line.  All of the washing, peeling, and dicing can be done ahead and the prepped ingredients refrigerated, ready to be quickly cooked when the time is right.

There are four main pieces of most stir fry dishes:  The meat, the firm veggies, the soft veggies, and the sauce.  See the printable recipe here:

Nutrition

Calories

3963 cal

Fat

187 g

Carbs

305 g

Protein

193 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Easy Chicken or Pork Stir Fry
Save RecipeSave Recipe

Recipe Image

Ingredients

  • 1 lb boneless chicken breast or pork loin, cut in 1” cubes
  • 2 T. soy sauce (if you want gluten-free, check the ingredients in the soy sauce)
  • 2 T. ULTRA GEL®
  • 2 t. fresh ginger, minced
  • 2 t. red chile pepper flakes
  • 1 T garlic, finely minced
  • 1/3 c. chicken broth
  • 1/3 c. soy sauce
  • 1/3 c. water
  • 4 t. toasted sesame oil
  • 2 t. sugar
  • 4 T. Ultra Gel
  • 1 lb firm vegetables (broccoli, carrots, celery, etc)
  • 1 lb soft vegetables (mushrooms, onion, summer squash, etc)
  • ¼ c. vegetable oil

Instructions

  • Add soy sauce, 2 T. Ultra Gel, ginger, red chile flakes, and minced garlic to meat and mix thoroughly. Set aside.
  • Combine chicken broth, 1/3 c. soy sauce, water, sesame oil, and sugar and mix well. Add Ultra Gel gradually while stirring with a wire whisk or fork. Set aside.
  • Pour 2 T. vegetable oil into a large wok or frying pan. Heat on a high heat until shimmering, then add the meat. Stir meat regularly until it is no longer pink in the center. Remove meat from pan and reserve.
  • Add another 2 T. oil to the pan and heat. Add the firm vegetables and stir fry until crisp-tender. Don’t hesitate to cover with a lid occasionally for more even cooking. Remove the firm vegetables and reserve.
  • Heat the pan until hot again and add the tender vegetables. Stir fry them only about 1 minute. Return all the vegetables and meat to the pan and toss with the sauce (which should be thick) until heated through. Serve with prepared rice..

Tags

Allergy
dairy free
egg free
seafood free
treenut free
mustard free

7.8.1.2
24

https://carnetfoods.com/easy-chicken-or-pork-stir-fry/

For our Americanized stir fries, the meat is often boneless chicken or pork--easy to prepare for use--just cut the raw meat in 1" cubes.

The firm vegetables are the ones that "crunch" if you take a bite such as broccoli, carrots, celery, and bok choy.

The soft vegetables are usually very moist and include mushrooms, summer squash (ie zucchini), and small pieces of Asian cabbage.  I see onions going either way, according to whether you like them soft or crunchy.  If you like them soft, put them with the firm veggies.  If you like them crunchy, put them with the soft veggies.

There are many different sauces--I'm including a very basic sauce but feel free to get creative!

Start with the meat.  Add the Ultra Gel, soy sauce, ginger, red chile flakes and minced garlic to the meat and mix.   The soy sauce will add a bit of salt, which will be absorbed into the meat, not only adding flavor, but also helping keep the protein moist.  The Ultra Gel will also help keep the moisture in the meat, and will help it brown nicely.  The ginger, chile flakes, and garlic will infuse the protein with the great flavors we expect in a good stir fry.  But they need a little time to work, so prepare the protein element first and let the meat absorb the flavors while you prepare the other items.

Next, prepare the sauce by adding the chicken broth, 1/3 c. soy sauce, water, and sesame oil.  Stir in the Ultra Gel with a fork or wire whip and set aside.  The Ultra Gel will thicken the sauce--no cooking necessary!

Then prepare the vegetables by chopping into bite-sized pieces.   Keep the firm veggies separate from the soft veggies as they will be cooked separately.

 

Don't discard the broccoli stems--if a knife will pierce stem pieces easily, they are totally usable.  Pull the skin off if it is tough, then julienne the stem pieces and add to the other firm vegetables.

To cook the meal, start with a heavy frypan or wok.  Add 2 tablespoons of oil and heat at a medium high heat until shimmering, then add the meat all at once and stir regularly while cooking until no pink remains.  The meat will taste better if some browning is allowed to occur, so don't stir constantly--just regularly.  When done, remove it to a bowl.

Add additional oil to the pan if necessary and heat again to shimmering and add the firm vegetables.  Cook them until tender, stirring regularly.  Add a lid for a few minutes if you wish to help the firm veggies cook more evenly, but for best color, make a lid infrequent and short-lived!  The veggies should not be accumulating juices!!  When the firm veggies are cooked to your liking, remove them from the pan. If more oil is necessary, add a little more and again heat to shimmering.

Add the soft veggies and cook quickly (only thirty seconds or so)-just enough for them to get a little searing on them.  Remove the soft veggies from the pan.

Heat the pan back to a high heat, then add the reserved protein, crisp veggies, and soft veggies in that order to make sure everything is hot.  Drizzle the sauce over and stir lightly, then serve immediately with rice.  Yum!!

Jalapeno Popper in a Bowl!

Looking for that perfect dish for the holiday pot luck?  Something easy to prepare, portable, but a little unusual?  Try this warm, rich, satisfying takeoff of a favorite holiday appetizer.   Who doesn't like a Jalapeno Popper?

Nutrition

Calories

2553 cal

Fat

194 g

Carbs

202 g

Protein

104 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Jalapeno Popper in a Bowl - Perfect for Holidays!
Save RecipeSave Recipe

Recipe Image

Ingredients

  • 1/2 lb breakfast sausage (I use turkey sausage)
  • 3 c. frozen southern-style hash browns
  • 3 c. chicken broth
  • 1 T. chicken bouillon granules or powder
  • 1 T. dry minced onion
  • 2 c. half and half or evaporated milk
  • 6 T. Ultra Gel* (available at Amazon or carnetfoods.com)
  • 3 oz cream cheese (cut into 1-inch cubes)
  • 1 cup shredded parmesan cheese
  • 1 1/2 cups diced green peppers and jalapeno peppers--adjust proportion to your family's tastes, but don't skimp on the jalapenos!
  • Diced peppers for garnish.

Instructions

  • Combine frozen hash browns, chicken broth, bouillon, and onion in a heavy saucepan or four-quart slow cooker on high heat setting.
  • Meanwhile, brown sausage in a shallow pan. Add to saucepan/slow cooker when browned. Turn slow cooker to low if desired.
  • Cover and cook until potatoes are tender, but not mushy (about 2 hours on high or three on low if using a slow cooker.)
  • Add half and half or evaporated milk and stir to combine.
  • Stir in Ultra Gel gradually with a wire whisk.
  • Add cream cheese cubes and parmesan cheese and heat until smooth and hot (protect from boiling).
  • Adjust thickness by adding more Ultra Gel if too thin; more milk or chicken broth if too thick.
  • Add diced peppers just before serving for the popper "crunch". Garnish with reserved diced peppers.
7.8.1.2
22

https://carnetfoods.com/jalapeno-popper-in-a-bowl/

Add chicken broth to heavy sauce pan or slow cooker

Add southern style hash browns. In different areas of the country, these may be called by a different name, but they are frozen, packaged, cubed potatoes that have not been fried.

Add chicken bouillon

and dehydrated minced onion.

Brown sausage in a frypan. I'm using turkey sausage and there is very little fat. If excessive fat accumulates during cooking, pour off and discard.

Cook until the potatoes are tender, then add the evaporated milk.

Gradually stir in the Ultra Gel. The product will begin to thicken. Add the parmesan cheese and cream cheese cubes and stir until smooth.

Add the sausage.

Seed and devein desired number of jalapenos, then dice. Do not add to soup until ready to serve to get the jalapeno "crunch"! I wish I could give you an exact amount of jalapenos to use for the perfect degree of flavor and heat, but there are too many variables. Some jalapenos are just hotter than others, even when you buy them from the same box. And different people like different degrees of heat. Rest assured, however--the milk base of this soup will temper any heat, so don't worry too much about getting it too hot.

Green peppers also provide crunch! And without the heat. Again--don't add until just before serving.