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JANUARY 15-21, 2023 WhAt's Up! 47 try these recipes Winter Sheet Pan Dinners One-dish wonders featuring healthy, seasonally-appropriate ingredients and easy cleanup Sheet Pan Sweet and Sour Chicken Ingredients • 2 (8 ounce) cans pineapple tidbits in juice • 1 red bell pepper, seeded and cut into 1-inch pieces • 1 green bell pepper, seeded and cut into 1-inch pieces • 1 carrot, peeled and sliced diagonally • ½ red onion, cut into 1-inch pieces • 3 tablespoons avocado oil • salt and ground black pepper to taste • 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces • water as needed • 2 tablespoons cornstarch • ½ cup light brown sugar • 1/3 cup rice vinegar • 3 tablespoons ketchup • 3 tablespoons soy sauce • 1 tablespoon chile-garlic sauce • 1 tablespoon ginger-garlic paste • 1/8 teaspoon ground white pepper Directions 1. Preheat the oven to 425 degrees F (220 degrees C). 2. Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside. 3. Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces. 4. Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes. 5. Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth. 6. Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger- garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute. 7. Drizzle chicken, pineapple, and vegetables with sauce to serve. 8. Serve over hot steamed rice. Leftover sauce can be stored in the fridge in a sealed container, for up to one week. Sheet Pan Salmon and Bell Pepper Dinner Ingredients • 2 tablespoons olive oil • 4 (3 ounce) fillets salmon fillets • 2 red bell peppers, chopped • 1 yellow bell pepper, chopped • 1 onion, sliced Sauce: • 6 tablespoons lemon juice • 3 tablespoons olive oil • 2 tablespoons water • 1 tablespoon maple syrup • 5 cloves garlic • 1 ½ teaspoons salt • 1 ½ teaspoons red pepper flakes • 1 teaspoon ground cumin • ½ bunch fresh parsley, chopped • 1 lemon, sliced Directions 1. Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil. 2. Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan. 3. Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan. 4. Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes. 5. Serve with lemon slices and remaining sauce. Easy Sheet Pan Beef Bulgogi Ingredients • 1 ½ pounds flat iron steak • ¼ cup soy sauce • 1 tablespoon brown sugar • 1 tablespoon fish sauce • 1 tablespoon minced ginger • 1 tablespoon sesame oil • 1 tablespoon chile paste • 2 teaspoons sesame seeds • 2 cloves garlic, minced • cooking spray • 1 onion, sliced • 1 (8 ounce) package sugar snap peas • 2 tablespoons olive oil, or as needed • 1 pinch salt and ground black pepper to taste • 1 bunch green onions, thinly sliced on the diagonal Directions 1. Slice steak across the grain as thinly as possible. Place soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic in a large bowl; mix well. Add steak and marinate in the refrigerator for 1 hour to overnight. 2. Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature. 3. Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side of the prepared pan. Drizzle with enough olive oil to coat and season with salt and pepper. Gently shake off excess marinade on steak and place on the other side of the prepared pan. 4. Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions. Courtesy allrecipes.com