Three Healthy Freezer Friendly Sheet Pan Dinners | Batch Cooking

In this episode of Abbey’s Kitchen, Abbey is weeks away from meeting her babe, which means she’s got a lot of work to do when it comes to batch cooking so she’s ready come baby time! Abbey is excited to share with you three awesome sheet pan recipes that are so awesome, so balanced, require one pan to clean and are no fuss no muss (whatever muss means) for welcoming baby.

Let’s do this!

(0:48) Vegan Chickpea and Cauliflower Sheet Pan Meal
To a bowl add maple syrup, pomegranate molasses, za’atar, harissa and olive oil and give it a good stir. Then add a pinch of sea salt and black pepper. To a sheet pan, add some cauliflower florets, sweet potato, chickpeas and all that stick glaze. Season with sea salt and black pepper and toss everything together to coat. Nestle in some lemon slices and bake in a 425 degree oven for twenty minutes. To finish off, add some pimento olives and pomegranate arils and enjoy!

(1:41) Shrimp Stir Fry Sheet Pan Meal
To a bowl, add hoisin sauce, tamari, sesame oil, honey, Chinese five spice, ginger, garlic, cornstarch, sea salt, pepper. Stir everything together to combine. To a sheet pan, add broccoli florets, colourful bell peppers, shrimp and the sauce. Give everything a nice toss to combine and bake at 425 degree oven for twelve minutes. Top it off with black sesame seeds and white sesame seeds and enjoy!

(2:36) Buffalo Chicken Fingers Sheet Pan Meal
To a bowl, add flour, sea salt and black pepper. To another bowl add melted butter, franks red hot sauce, minced garlic and beaten eggs. Give that a stir. Add chicken tenders into the bowl of flour and give them a nice coating and then they go into the franks red hot sauce egg mixture and then finally they get coated in panko bread crumbs. Place chicken tenders onto lightly greased baking sheet and set aside. Next to a bowl, add some carrots, celery, olive oil, and sea salt and black pepper. Give it a good toss and then place onto the baking sheet with the chicken tenders. Place that in a 425 degree oven for twenty minutes until fully cooked through. To finish off, add a little drizzle of a greek ranch dressing. Enjoy!

For all of these meals, Abbey likes to make a big batch of her favourite grain like rice or quinoa and then divide them up into individual freezer containers to rewarm throughout the week.

There you have it, Abbey’s freezer is stocked with some awesome well balanced meals. If you enjoyed the video, be sure to give it a thumbs up, leave a comment below with some of your go-to freezer friendly batch meals and don’t forget to subscribe to the channel! Abbey will see you next time!

For more tips on staying healthy, recipes, dieting and information fit for consumption by foodies everywhere stop by Abbey’s blog.

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