1. 2 weeks of Super easy Healthy Meals sheet pan style
Life can’t get easier than popping everything on and sheet pan so here we go! Hope you enjoy the recipes
#HealthyLivingWithKat

2. JERK SALMON WITH VEGGIES
Instructions
for the jerk marinade!
First make sure you peel your garlic and then chop of stems for parsley. Place everything in in a food processor and blend until smooth. You will have some parsley leaves still not blended.
Place clean salmon fillets in a ziplock bag or bowl and pour marinade on top. Let it sit in fridge for 10 minutes or so.
for the sheet pan bake!
while the salmon is marinated, preheat oven to 400F and make sure all your veggies are sliced according to ingredients listed. Toss with the olive oil and lay everything but the peppers and salmon flat on a sheet pan. Season with a bit of sea salt.
Bake those veggies for 20 minutes.
Remove from oven and then add the peppers and marinated salmon between the corn/potatoes, onion, etc. Then place herbs around it. Sprinkle with sea salt/pepper and garlic all over the whole sheet pan and salmon/veggie combo. Feel free to drizzle any leftover jerk marinade on top too.
Place back in oven for minutes or until salmon is cooked through.
Remove squeeze fresh lemon juice on top over sheet pan but mostly on salmon.
serve and enjoy.
optional Add any more sea salt or red pepper flakes if you desire to each plate. fresh parsley when plated is refreshing as well!
Ingredients
for the JERK Marinade!
1/2 packed fresh parsely
1 tsp ground coriander
1 tsp black pepper
1 tsp red pepper flakes
1 tsp all spice
3 garlic cloves
2 tsp fresh grated ginger
1/2 cup olive oil or avocado oil
1/2 tsp sea salt
1 tsp coconut sugar or brown sugar
2 tbsp tamari sauce or gluten free soy sauce
For the sheet pan Jerk Salmon and Veggies!
3 wild caught salmon fillets (4-6 oz)
1 large ear of corn cut into 2 inch slices
2 red peppers sliced
2 small sweet potatoes slices 1/2 in thick
2 shallots (quarter)
1 tbsp olive oil
lemon juice
1/4 tsp each salt/pepper/minced dried garlic or garlic powder
optional fresh thyme

3. Chicken Sausage, Kalette, and Red Onion
1 (6 ounce) package kalettes, rinsed and dried with towel
1 small red onion, cut in half from root to stem
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
4 sprigs fresh rosemary
3 chicken sausage links (fully-cooked, weighing about 9 ounces total), sliced into 1/2 inch pieces on the diagonal
Preheat oven to 350 degrees F.
Place onion (papery skin removed), cut side down, on chopping board. Cut off bulb end and discard. Using the tip of the knife, cut onion lengthways at a slight angle, into even wedges, about 1/4 inch thick.
Place kalettes and red onion onto a large rimmed sheet pan. Stir together olive oil and vinegar, then drizzle over the vegetables. Stir to coat and rub mixture into the vegetables with your hands. Sprinkle with salt and stir once more. Tuck sprigs of rosemary underneath the vegetables (this will keep them from burning).
Roast for 10 minutes, then remove pan from oven. Add chicken sausages to pan, stirring to distribute evenly and flip vegetables over. Continue baking for 15 minutes, or until everything on pan is lightly browned. Remove pan from oven and discard rosemary sprigs, then serve hot or at room temperature.

4. Chicken Broccoli and Sweet Potato
Ingredients
20 oz sweet potatoes peeled and diced into 3/4-inch cubes (2 medium, about 3 cups)
4 Tbsp olive oil, divided
1 1/2 lbs boneless skinless chicken breasts, diced into pieces
(about 1 1/4-inches, keep them close to the same size so they all cook even)
4 cups small broccoli florets
1/2 of a medium red onion, diced into chunks
3 cloves garlic, minced
3/4 tsp of each dried thyme, sage, parsley and rosemary
1/8 tsp nutmeg
Salt and freshly ground black pepper
1/2 cup pecans, whole or roughly chopped
1/3 cup dried cranberries
Directions
Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). Return to oven and roast about minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in pecans and cranberries. Serve immediately (preferably with a glass full of apple cider, it's the perfect pairing and completes this fall meal).

5. Hawaiian chicken Ingredients
1 lb. boneless skinless chicken, cut into bite-sized pieces (I used breast tenderloins because they’re easiest to cut into small cubes, but any boneless skinless breasts or thighs will work)
2 cups cubed fresh pineapple
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 small sweet potatoes (8 ounces each), peeled and diced into small 1-inch cubes
1 tablespoon toasted sesame oil
1 teaspoon canola oil
1 tablespoon coconut palm sugar (or brown sugar)
1 tablespoon unsweetened shredded coconut
1 tablespoon lime juice
Instructions
Heat oven to 400 degrees F.
Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
Place chicken, pineapple, peppers, and potatoes onto prepared baking sheet. Drizzle with sesame oil and canola oil; sprinkle with sugar and season with salt and pepper. Toss to coat all ingredients.
Roast in oven for 15 minutes; stir, and return to oven to an additional 10 minutes or until lightly browned and chicken is cooked through.
Sprinkle with coconut and drizzle with lime juice just before serving.

6. CHILI LIME SALMON Instructions
Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.
Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients. Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.
Broil / grill until the peppers are just beginning to char at the edges (about 10 minutes) and the salmon is cooked to your liking (about 10 minutes). Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavour. (If the peppers are not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to your liking).
Ingredients
½ cup freshly squeezed lime juice (or juice of 2 limes)
¼ cup fresh chopped parsley
2 tablespoons olive oil
2 tablespoons water
1 tablespoon minced garlic (or 4 crushed garlic cloves)
1½ teaspoons red chilli flakes (adjust to your preference of spice)
1 teaspoon ground Cumin
1½ teaspoons salt
1 tablespoon honey
4 salmon fillets (wild caught if possible)
1 red bell pepper (capsicum), deseeded and chopped
1 green bell pepper (capsicum), deseeded and chopped
1 yellow bell pepper (capsicum), deseeded and chopped
1 onion, cut into wedges

7. Sweet Potatoes and Black Bean Hash
Ingredients
Oil or cooking spray
2 sweet potatoes, peeled and diced
2 medium zucchini, sliced
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen, canned, or roasted corn kernels
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Kosher salt
Freshly ground black pepper
6 large eggs
2 tablespoons coarsely chopped fresh cilantro leaves (optional)
Arrange a rack in the middle of the oven and heat to 425°F. Lightly oil a rimmed baking sheet or coat with cooking spray.
Place the sweet potatoes, zucchini, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.
Bake, stirring halfway through, until the sweet potatoes are tender, 15 to 18 minutes total. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.
Return the pan to the oven and bake until the egg whites are set, 7 to 9 minutes. Serve immediately, garnished with cilantro, if desired.

8. Roasted Curried Chickpeas and Cauliflower hash
Ingredients
2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small head cauliflower, broken into florets (about 3 cups)
1 can (15 ounces) chickpeas, rinsed and drained
3 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro or parsley
Directions
Preheat oven to 400°. Place first seven ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
Roast until vegetables are tender, minutes, stirring occasionally. Sprinkle with cilantro.

9. BLACKENED white fish WITH ZUCCHINI
INGREDIENTS
Blackened Spice Mix:
3 tsp paprika
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
2 - 3 tsp black pepper
1 tsp red chili powder
1 tsp oregano
Sheet Pan Blackened white fish:
4 White fish fillet, washed and cleaned
2 tbsp butter, melted
1 zucchini, chopped
Salt & pepper to taste
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INSTRUCTIONS
Add all the spices in a bowl and mix. Taste and adjust anything if needed as per taste and keep aside.
Pre heat oven to 400F.
On a parchment paper lined baking sheet / sheet pan, lay all 4 pieces of tilapia, Brush them with butter on both sides. Now generously rub the seasoning on both the sides of the fish.
To chopped zucchini add remaining butter, salt and pepper.
Distribute the zucchini in the empty space around the fish on sheet pan.
Bake in oven for 7 mins.
Flip fish after 7 minutes and baked for another 7 minutes.
You will know that fish is cooked as it will turn white inside and will be soft and flaky!
Enjoy .
BLACKENED white fish WITH ZUCCHINI

10. Shrimp fajita 1 1/2 pounds of shrimp, peeled and deveined
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small red onion, sliced thin
1 1/2 tablespoons of extra virgin olive oil
1 teaspoon of kosher salt
several turns of freshly ground pepper Coupons
2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
lime
fresh cilantro for garnish
tortillas, warmed
Instructions
Preheat oven to 450 degrees.
In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
Toss to combine.
Spray baking sheet with non stick cooking spray.
Spread shrimp, bell peppers and onions on baking sheet.
Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
Serve in warm tortillas.

11. Orange-Glazed Pork with Sweet Potatoes
Ingredients
1 pound sweet potatoes (about 2 medium)
2 medium apples
1 medium orange
1 teaspoon salt
1/2 teaspoon pepper
1 cup orange juice
2 tablespoons brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)
Directions
Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange on a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth.
Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

12. Parmesan Chicken with Artichoke Hearts
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced
Directions
Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
Roast minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with green onions.

13. Roast Leg of Lamb INGREDIENTS
A 4- to 5-pound (2- to 2 1/2-kilogram) bone-in leg of lamb, trimmed of excess fat
3 tablespoons minced garlic
1 tablespoon kosher salt, plus more for seasoning
1 1/2 teaspoons freshly ground black pepper, plus more for seasoning
2 tablespoons extra-virgin olive oil
1 lemon, preferably organic, thinly sliced
DIRECTIONS
1. Remove the lamb from the refrigerator and let it stand at room temperature for up to 1 1/2 hours.
2. Preheat the oven to 500°F (260°C). [Editor’s Note: Trust us, you’re going to want to scrub that oven if you’ve got even the tiniest burnt-on spillover from last fall’s apple pie; otherwise your oven is going to smoke like crazy when it gets this hot.]
3. In a small bowl, combine the garlic, salt, pepper, and oil and mix well. Using a small, sharp knife, cut 10 slits about 1 1/2 inches (4 centimeters) deep in the lamb. Push some of the garlic mixture into the slits and rub the rest all over the outside of the lamb, turning to coat all sides.
4. Place a sheet of aluminum foil in a large roasting pan, shiny side down. Distribute the lemon slices evenly along the center of the foil. (It may be necessary to overlap some lemon slices.) Place the lamb on the lemon slices.
5. Roast the lamb, uncovered, for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue roasting, still uncovered, until an instant-read thermometer inserted into the thickest part of the lamb, away from the bone, registers 130°F (54°C) for medium-rare, 30 to 50 minutes more. Transfer the lamb to a carving board and tent with aluminum foil. Let rest for 10 to 15 minutes.
6. Carve the lamb against the grain into thin slices. Serve right away.

14. Chicken Veggie Packets
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/2 pound sliced fresh mushrooms
1-1/2 cups fresh baby carrots
1 cup pearl onions
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
3 teaspoons minced fresh thyme
1/2 teaspoon salt, optional
Lemon wedges, optional
Directions
Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12-in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and salt if desired.
Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375° for 30 minutes or until chicken juices run clear. If desired, serve with lemon wedges.

15. Salmon Veggie Packets Ingredients 2 tablespoons white wine
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium sweet yellow peppers, julienned
2 cups fresh sugar snap peas, trimmed
SALMON:
1 tablespoon grated lemon peel
1/2 teaspoon salt
4 salmon fillets (6 ounces each)
1 medium lemon, halved
Directions
Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat.
In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables.
Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets.
Bake minutes or until fish just begins to flake easily with a fork, opening packets carefully to allow steam to escape.
To serve, squeeze lemon juice over vegetables.

16. SHRIMP WITH BROCCOLINI AND TOMATOES
INGREDIENTS:
1 pound extra large peeled and deveined, tail-off shrimp (28)
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper (optional)
freshly ground black pepper, to taste
olive oil spray
2 bunches (12 ounces) broccolini, ends trimmed (12 spears)
1 cup grape tomatoes, halved
1 teaspoon chopped fresh oregano
2 tablespoons fresh lemon juice
DIRECTIONS:
Preheat oven to 400 degrees.
Place shrimp in a medium bowl with 2 teaspoons olive oil, garlic, 1/4 teaspoon salt, red pepper flakes if using and black pepper. Toss gently to coat and set aside.
Spray a large sheet pan with olive oil spray. Place broccolini and tomatoes on the sheet pan and toss with 2 tablespoons olive oil, ½ teaspoon salt, pepper and oregano. Spread out in an even layer. Roast for 15 minutes, tossing halfway through.
Remove sheet pan from oven and add shrimp, placing them evenly around the veggies. Roast for 8 minutes.
Top everything with lemon juice and serve.
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