quick meals

Sheet Pan Gnocchi

~ SL

Sheet Pan Gnocchi is a super simple and versatile recipe you can make hands-free on a busy weeknight.

Gnocchi is rested on a bed of veggies, making it soft and chewy, yet toasted, giving it a wonderful texture.

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Choosing Vegetables for the Sheet Pan Gnocchi

The vegetables I chose to include in this recipe are easy to chop quickly and have varying textures. Mushrooms can be halved, while red peppers are sliced in 8ths and eggplant is chopped into 1-inch chunks. Keeping the skin on the eggplant allows the chunks to hold up while roasting. You can use any vegetables you prefer. Broccoli, cauliflower, butternut squash and grape tomatoes are also excellent options.

Meal Prep Tips

All of the veggies for this recipe can be prepped a day or two before you need them. Chopped vegetables will last a lot longer when stored separately from other veggies, so if you’re planning on prepping them more than a day ahead of time, store them in separate containers or bags. Additionally, to prevent the peppers from getting slimy, place a folded paper towel in the bottom of the container before storing them. For a complete list of how to prep and store vegetables, see pages 43 and 44 of your Ultimate Guide.

Sheet Pan Secrets

Sheet Pan Meals are flexible. Depending on the texture you want for your vegetables, you can choose to spread the ingredients out over one or two sheet pans. Crowding makes the vegetables soft and steamy, whereas spreading them out over two pans lets them crisp up.

For this recipe, I like to use one pan so that the steam created by the vegetables softens the gnocchi. Spreading the gnocchi out on top of the vegetables, allows the gnocchi to both steam on the bottom, and crisp up on the top.

Simple Seasonings

For this Sheet Pan Gnocchi recipe, all the ingredients are seasoned simply with olive oil, Italian Seasoning and salt and pepper. The flavor boost comes once it has been cooked, with a drizzle of three-herb pesto and balsamic reduction, like Nonna Pia’s. You can of course use store-bought pesto if you want.

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Sheet Pan Gnocchi

Vegetables and Gnocchi are roasted together on one pan for a quick and easy dinner

Course Main Course, pasta
Cuisine Italian
Keyword balsamic reduction, bell peppers, eggplant, gnocchi, mushrooms, pesto, roasted red pepper, roasted vegetables, sheet pan, sheet pan dinner, sheet pan meal, yellow pepper
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 1 eggplant
  • 2 bell peppers
  • 1 454g package cremini mushrooms Can use white button mushrooms
  • 1 package gnocchi Find it in the dry pasta section
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 4 tbsp pesto homemade or store-bought
  • 2 tbsp balsamic reduction
  • parmesan cheese for garnish

Instructions

  1. Preheat oven to 425 F.

  2. Chop eggplant in 1-inch pieces, halve mushrooms and cut the bell peppers in 8ths.

  3. Spread out the vegetables on a parchment covered sheet pan and drizzle with olive oil. Sprinkle with salt, pepper and Italian seasoning.

  4. Top vegetables with gnocchi (uncooked). Drizzle again with olive oil.

  5. Bake at 425 F for 25 minutes.

  6. Top cooked gnocchi and vegetables with a dollop of pesto and a drizzle of balsamic reduction.

  7. Sprinkle with parmesan cheese.

Recipe Notes

You can swap out the vegetables for any vegetable you like. 

Serving suggestions for Sheet Pan Gnocchi

Serve this meal with Easy Weeknight Foccacia, cheesy breadsticks or a side salad. This makes a delicious lunch when reheated the next day.

Freezer Breakfast Burritos

~ SL ~ 1 Comment

Breakfast burritos are an easy meal to prep and freeze for breakfast, lunch or dinner. I like to make these assembly-line style to save time. Use your favorite fillings to customize them to your taste and follow the same process to make burritos for lunch or dinner.

A person holding a cooked breakfast burritos with the filling showing.

Breakfast burrito basics

You can use almost any vegetable or protein in your breakfast burritos. You will absolutely need:

  • large flour tortillas
  • eggs
  • seasonings
  • protein and veggies
  • cheese

How much do I need of each ingredient?

The guideline I typically use is 2 eggs for each large tortilla. The rest of the ingredients, you can adjust according to how big you want your burritos to be. This recipe is extremely flexible. If you don’t have quite enough eggs, add more protein and veggies to compensate for that.

Seasoning the eggs

Seasoning the eggs is an important step to adding flavor to your breakfast burritos. I like to use Epicure dip mixes, like French Onion, CCB or Garden Vegetable to add flavor. Onion powder or flakes and garlic powder are also great additions to use. If you’re using dip mixes, you’ll want to scramble the eggs and let the seasoning rehydrate in the eggs before cooking.

Prepping the toppings

You want to cook the toppings, before adding the eggs. This allows the vegetables to release their water, preventing a soggy breakfast burrito. Here are some combinations I like:

  • Broccoli and cheese
  • Sausage & peppers
  • Mushroom, peppers and real bacon bits

I also like to add pickled banana peppers to all of these combinations for an extra kick. Basically, any topping you would put in an omelet would work well in a breakfast burrito.

Assembling the breakfast burritos

Using an assembly line to prep these breakfast burritos is quick and helps ensure all your burritos are the same size. Spread out all the tortillas on the counter. You don’t need to warm them, unless your tortillas are really dry. The heat from the filling will warm them slightly, making them easier to roll.

Start by sprinkling a small layer of shredded cheese on the tortilla. You will do this again on top of the filling. Adding the cheese on the top and bottom helps seal the tortillas while they bake and holds everything in.

Then add a large scoop of filling to each tortilla. You are aiming for about one cup of filling/burrito.

Once you have distributed the filling to all of the tortillas, ensure they are approximately all the same size and make any adjustments if necessary.

Next, add the pickled banana peppers if using, then top with another layer of cheese.

Tortillas spread out on a table with piles of filling on each one.

Folding the breakfast burritos

When you are folding, move the filling to the middle third of the tortilla. Fold in the sides first, then, fold up the bottom and roll the rest.

A hand folding in both sides of a tortilla over the filling.
A person rolling up a tortilla from the bottom, with the sides folded in.

Freezing the burritos

Once you have rolled all of the burritos, line them up on a parchment covered baking sheet, seam side down, and freeze them before storing in a freezer bag. Alternatively, you can wrap them individually in plastic wrap or foil, then place them in a freezer bag, if you don’t have the freezer space to freeze them on a baking sheet first. Use this same process to roll up leftover burrito bowl fillings to have for a quick lunch or dinner.

Rolled burritos on a baking sheet.

Reheating the burritos

You can reheat these burritos a few ways, depending on how much time you have. I like to defrost them slightly in the microwave for about four minutes, before either broiling on each side until browned, or baking for approximately 20 minutes. If you don’t defrost them in the microwave, you can simply bake them for about an hour. You can also place foil wrapped burritos on a campfire or BBQ if you are taking them camping. Check out my tips for packing for camping here.

Serving your breakfast burritos

The burritos will be hot when you take them out of the oven, so let them rest for 5-10 minutes before digging in. Add your favorite hot sauce, guacamole or salsa while you eat or try my favorite, chili crisp as a spicy topping.

If you still have some toppings left after making your burritos, try this breakfast pizza for another easy breakfast option.

two breakfast pizzas side by side
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Freezer Breakfast Burritos

Breakfast burritos are an easy meal to prep and freeze for breakfast, lunch or dinner. Make these assembly-line style to save time and use your favorite fillings to customize them to your liking.

Course Breakfast
Keyword breakfast, burrito, double-batch, eggs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 burritos

Ingredients

  • 10 large flour tortillas
  • 20 eggs
  • 2 tbsp seasonings of your choice Epicure dip mixes, onion powder, garlic powder, paprika, onion flakes
  • 5 cups filling peppers, onions, mushrooms, broccoli, bacon bits, ham, sausage
  • 2 1/2 cups shredded cheese Use 1/4 cup per burrito. 2 Tbsp. on the bottom, 2 Tbsp. on top of the filling.
  • pickled banana peppers (optional)
  • salsa, hot sauce, guacamole, chili crisp (optional)

Instructions

  1. Chop vegetables and protein you will use for the filling. If using sausage, remove from casing before cooking.

  2. Scramble and season the eggs.

  3. Cook the protein and vegetables until the water has evaporated.

  4. Add the eggs and continue stirring until cooked through and the filling is dry.

  5. Lay out the tortillas and add 2 Tbsp. shredded cheese to each one.

  6. Top each tortilla with approximately 1 cup of filling. Once you have topped all the tortillas, adjust to ensure they are roughly all the same size.

  7. Top with pickled banana peppers if using.

  8. Add 2 Tbsp shredded cheese to the top.

  9. Place the filling on the bottom third of the tortilla. Fold in the sides, then roll from the bottom.

  10. Place seam-side down on a parchment covered baking sheet and freeze.

  11. Store frozen burritos in a freezer bag.

Reheating burritos from frozen (long and lazy method)

  1. Preheat oven to 350 degrees F. Place the burritos in the oven while it is preheating and continue baking for approximately one hour, or until burritos are browned.

Reheating burritos from frozen (standard method)

  1. Place burritos in the microwave for 4 minutes.

  2. Preheat the oven to 350 degrees F. Place the burritos in the oven while it is preheating and continue baking for approximately twently minutes, or until burritos are browned.

Reheating burritos from frozen (quick method)

  1. Place burritos in the microwave for 4 minutes.

  2. Broil burritos for about 5 minutes on each side, or until browned.

Recipe Notes

The filling recipe is flexible! If you don’t have 20 eggs, add more protein and veggies to compensate for that and vice versa. 

Rice Pilaf

~ SL

This rice pilaf recipe is super quick and easy. It whips up in 10 minutes on a busy weeknight, which I love, AND it’s packed with flavor.

My mom used to make a similar recipe when we were kids and I adapted it to include mushrooms. I know that not everybody loves mushrooms, but you could swap them for carrots if you wanted to. Her original recipe also included 1 Tbsp. of parsley, but I never have that, so I never use it.

Meal prep tips

If you want to prep ahead for this recipe, you can chop all of the veggies a day or two before you need to make this. Using instant Minute Rice is really what brings the cooking time down to next to nothing, so if you’re going to use regular rice, remember to adjust the liquid and cooking time according to the type of rice you buy.

Rice pilaf pairs well with…

I usually make this as a side dish with chicken or pork. The rosemary garlic marinade and the lemon herb marinade are our go-tos when pairing chicken or pork with this rice.

Kid-friendly?

I want to say that this recipe is kid-friendly, but only two of my four kids like it. If your kids aren’t fans of cooked vegetables, foods that are mixed together, or “green things” (thyme) in their food, this recipe might not be for them. But here’s the good news: My new e-book Feeding Picky Eaters is now on the Shop page. It has over 20 strategies to help you engage your picky eaters at mealtime, as well as printable templates and actionable steps that you can implement immediately.

Enjoy this one and tag me on Instagram @toobusylivin204 if you make it!

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Rice Pilaf

Course rice, Side Dish
Keyword celery, mushrooms, pilaf, rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 1/4 cup butter
  • 1 cup diced mushrooms
  • 1 cup diced celery
  • 1 shallot
  • 2 cloves minced garlic
  • 1 tsp thyme
  • 2 cups chicken broth (I use vegetable broth + 2 tsp. chicken bouillon concentrate)
  • 2 cups Minute Rice If not using instant rice, cook time will be longer.

Instructions

  1. Melt butter and sauté mushrooms, celery, shallot and garlic until softened.

  2. Add thyme, then chicken broth.

  3. Bring to a boil. Add rice, stir and remove from heat.

  4. Let stand for 10 minutes.

Recipe Notes

If using regular rice (not instant), add it to the pan before the broth and stir it into the vegetables before adding the broth. 

You may have to adjust the amount of broth you need, based on the ratio of water you need for the type of rice you choose to use.