Tip Tuesday: Stir Fry in a Sheet Pan? Oh, Yes!

My love of 9×13 pans is well-known.  But I have a new love:  the sheet pan.  It is the perfect size for making a package of English muffins’ worth of mini pizzas.  It is perfect for the red velvet sheet cake.

Recently, on the Pinteresting half of the Pinteresting Blogosphere, I discovered several interesting things that require that oh-so-versatile unsung hero in the kitchen.  Several that will make their way to Meal Plan Monday posts in the months to come.

The first that caught my eye (although it actually came about as a Google search for stir fries for oyster sauce–I accidentally picked up oyster sauce at Aldi thinking it was fish sauce for another recipe that has still not been made) was this sheet pan stir fry.  I was really excited when I saw it used Sriracha, as well (another Aldi purchase for a recipe that used a miniscule amount of it).  And anything that uses sesame oil HAS to be yummers.

So, after a few meal plan misses, I made it Saturday.  And it was totally awesome.  I did, however, change some things up (Insert eye roll by family members and longtime readers who know this quirk of mine).  If you follow along with the link above, you can see below how my plans changed to create this delicious melange of flavors:

Sheet Pan Asian Stir Fry (Adapted from this site)

1 pound chicken breasts, cut into 1/2-3/4 inch chunks

15 or so baby carrots cut 1/4 inch thick on the bias

1 pound frozen broccoli florets

3 ribs celery, cut 1/4-1/2 inch thick on the bias

1 orange bell pepper, cut into thin strips

1 yellow bell pepper cut into thin strips

3 T reduced-sodium soy sauce

2 T oyster sauce

1 T rice wine vinegar

1 T brown sugar, packed

1 t ground ginger

1 t garlic powder

1 t sesame oil

1 t cornstarch

1 t Sriracha

Preheat the oven to 425 degrees.  (Note:  If baking egg rolls, make sure they are the ones that bake at 425 so that you can cook the stir fry and the egg rolls at the same time.)  Combine the last nine ingredients in a small bowl, whisking them together to break up the lumps of powdery substances.

Line a sheet pan with heavy duty aluminum foil.  Toss together the remaining ingredients until well combined.  Drizzle with the sauce and toss to incorporate the sauce.

Bake for 18 minutes.  Serve over fresh and hot rice with an egg roll (or two if you are feeling particularly decadent) on the side.  In the picture above, I drizzled mine with a bit more oyster sauce and a bit more sriracha.  Yummers!

What is your favorite use for a sheet pan?

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Meal Plan Monday: A Combo of the Last Two (Failed) Meal Plans

Okay, so sometimes, even when it is summer vacay, things don’t go according to plan.  In shopping for the two weeks of meal plans at Aldi, I miscalculated–a lot!  Stuff that I thought was okay (chicken breasts) in the freezer were freezer burnt, and so the meal plan didn’t quite happen the way it should have.  For the past two weeks.  There were some awesome hits.  But there were spectacular misses.

So, this time, in making my shopping list and checking it thrice (including obsessively putting the items in order of where they appear in the store), I made sure to figure out amounts to purchase.

This is because, yes, meal planning is important, but if you don’t have the materials to execute the plan (whether time, cooking hardware, or food products) you are sunk. (Play appropriate game over video game music here.)

So, this is the new (and improved) meal plan (with the properly purchased food stuffs):

Saturday:  Sheet Pan Asian Stir Fry (with my personal amendments), rice, egg rolls

Sunday:  Sunday:  mini meatloaves (using Oma’s recipe but scaled down to muffin-size), green beans, mashed potatoes (thinking putting the mashed potatoes atop like cupcakes and frosting)

Monday:  chicken spaghetti (Six Sisters’ Stuff), garlic toast

Tuesday:  fajita rice (Lynn’s Kitchen Adventures), chips, salsa

Wednesday:  burgers and seasoned fries

Thursday:  leftovers or hot dogs

Friday:  pizza, corn

Saturday:  fried rice, egg drop soup (Gimme Some Oven)

Sunday:  chili

What’s on your meal plan for this week?

Meal Plan Monday: Welcome to June!

Welcome to the first full week of June!

All of our “summery” summer stuff starts this week:  the movies, going to the pool, all of our outdoor stuff on our summer bucket list, and lots of Mama-Muffin days!

This also is my opportunity to try new recipes and rediscover old favorites (and even try my hand at crafting a new recipe or two!).

All of that happens this week in the meal plan.

Saturday:  Sheet Pan Shrimp Stir Fry with Oyster Sauce, rice, egg rolls

Sunday:  mini meatloaves (using Oma’s recipe but scaled down to muffin-size), green beans, mashed potatoes (thinking putting the mashed potatoes atop like cupcakes and frosting)

Monday:  grilled cheese and La Madeleine’s tomato-basil soup (otherwise known as the recipe that sparked a war)

Tuesday:  taco burgers (a recipe I dreamed up in my mind), chips, salsa

Wednesday:  chicken spaghetti, garlic toast

Thursday:  leftovers or hot dogs

Friday:  mini pizzas, corn

Saturday:  fried rice, egg drop soup

Sunday:  Dr. Pepper pulled pork sandwiches (made using the same recipe as the Root Beer Pulled Pork but changing out for Kroger Real Sugar Soda’s Dr. Pepper “knockoff”), coleslaw, chips

What is on your meal plan for the week?

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