One Pan Suppers

Today is October 3rd

You know what that means?
Today is the day Aaron Samuels asked Cady Heron what day it was.

But in all honesty, that movie is a cult classic for the people of my generation and should be celebrated. Where would we be without catch phrases like…

“You go Glen Coco!” or

“That’s so fetch.” or


“She doesn’t even go here.”

In other news, October also means fall! And during fall, I am all about finding easy ways to meal prep and put together delicious meals. The more comforting, satiating, and satisfying; the better! One pan dinners are absolutely life changing, because they not only incorporate a ton of ingredients, nutrients, and flavors, but they also are easy to clean up and don’t require a ton of laboring to create. Here are a couple of my go-to “One Pan Wonders” that are versatile to the point of there being a kajillion possibilities, so everyone gets exactly what they want.

If you don’t like brussel sprouts, leave those out.
If you prefer red potatoes, swap those out.
If you prefer steak, then get you some steak.

It really is amazing how creative you can be with these meals, however here are my little concoctions that are sure to please even the pickiest of eaters!

Chicken, Sweet Potatoes, Red Onions, Mushrooms, Grape Tomatoes, Bell Peppers

Chicken Sausage, White Onion, Bell Pepper, Brussel Sprouts, Kale, Sweet Potatoes

Roast the veggies in olive oil, salt, pepper, and your seasoning of choice (Italian, Herbes de Provence, Garlic & Onion, etc.) and crank up your oven to 400°F for 30 minutes to 1 hour depending on how crisp you like your veggies. Divvy up the portions and you have lunches/dinners to get you through the whole week. Also, this is a wonderful dinner idea if you are hosting a whole mess of people. Serve some rice, orzo, cauliflower rice, or salad alongside it and you have the makings of a very tasty supper.


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