Tag: one pan

Kielbasa Sheet Pan Dinner

Another Budget Bytes recipe coming your way! I hope you don’t get tired of these, but she’s just my favorite source for easy and cheap recipes. Today’s recipe is a sheet pan recipe that’s pretty similar to my Giambotto recipe from a couple years ago, but with a slightly different flavor profile. Plus made simpler with kielbasa!

This sheet pan dinner features kielbasa, potatoes, onions, and frozen green beans and it couldn’t be easier. Just chop everything up, drizzle with olive oil and season with your favorite spice mix (Beth used steak seasoning, I used chicken grilling seasoning, but there are so many tasty options out there) and then cook for 30-40 minutes! I’m always a big fan of one pan recipes particularly because they’re light on dishes to wash at the end.

If you’re new to kielbasa, it’s just a fully cooked Polish pork (or other meat) sausage. In my opinion, it kind of tastes like a grown up hot dog haha. But since it’s seasoned and a bit fatty, as the sheet pan cooks your veggies absorb all that yummy kielbasa flavor. And if you’re not a green bean fan, you could totally customize with other veggies! I think broccoli, zucchini, or Brussels sprouts would be great.

Bonus points to this recipe for making fantastic leftovers too. You could just reheat them, but why stop there? My roommate topped her leftovers with hot sauce and an over easy egg, and it looked incredible.

So if you’re looking for a super easy, super delicious weeknight dinner (that my roommate said was one of the best things I’ve ever made) try out this Kielbasa sheet pan! You won’t regret it.

I actually added sliced zucchini the first time I made this!

Kielbasa Sheet Pan Dinner

Ingredients

  • 24 oz petite red (or yellow) potatoes
  • 12 oz kielbasa
  • 1 yellow onion
  • 12 oz frozen green beans
  • 2 tbsp olive oil
  • 1/2 tbsp steak seasoning (or other seasoning mix of choice)

Instructions

  1. Preheat the oven to 400°F. Wash and slice the potatoes into 1 inch pieces. Slice the kielbasa into medallions. Dice the onion into 1 inch pieces.
  2. Add the potatoes, kielbasa, onions, and frozen green beans (no need to thaw) to a large sheet pan. Drizzle with olive oil and sprinkle with seasoning. Toss everything until fully coated with oil and spices (and add more if necessary!)
  3. Transfer the baking sheet to the oven and roast for 20 minutes, then give the ingredients a good stir. Roast an additional 15 minutes or until the potatoes are soft and brown.

Cajun Sausage and Rice Skillet

Anyone who knows me knows I love Budget Bytes. Beth shares easy, tasty, and extremely affordable recipes and her site is my fave to scroll through when I need dinner inspiration. I’ve shared some of her recipes before, and today I’m back with this super delicious skillet dinner.

I made this the other day for my housemates and I and it was a hit. A few adjustments: I doubled it and it made enough for 2 dinners AND a lunch for all three of us. Easiest meal prep ever. I also couldn’t find any smoked pork sausage at Aldi, so I used hot Italian sausage instead. Definitely not quite the same, but it still ended up so delicious. The rice makes it super warm and cozy and filling, the spices mix together so well, and the sausage is the perfect bite. And if you get a bit bored of the leftovers, I think this would be great with an over easy egg on top!

10/10 recommend trying out this recipe, and 10/10 recommend checking out Budget Bytes if you haven’t yet!

Our kitchen lighting is horrible so here you have a picture of me holding the pan in my roommate’s room haha

Cajun Sausage and Rice Skillet

  • Cook time: 45 minutes
  • Serves: 4

Ingredients

  • 14 oz Andouille sausage (or any smoked pork sausage)
  • 1 tbsp cooking oil
  • 1 bell pepper
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 1 15 oz can fire-roasted diced tomatoes (or just regular diced tomatoes)
  • 1 cup long grain white rice
  • 1.5 cups chicken broth

Instructions

  1. Slice the sausage into 1/4-1/2 inch thick slices. Add the sausage and cooking oil to a deep skillet or dutch oven. Sauté over medium heat until browned.
  2. While the sausage is cooking, dice the bell pepper. Add to the skillet and sauté for about a minute.
  3. Add the spices to the skillet and sauté one more minute to toast the spices.
  4. Add the tomatoes (with juices), rice, and the chicken brother to the skillet. Stir to combine and dissolve browned bits off the bottom of the pan.
  5. Place a lid on the skillet, turn the heat to medium-high, and bring the skillet to a boil. Once it’s boiling, turn the heat to low and simmer for 20 minutes.
  6. After 20 minutes, take the pan off the heat and let rest for 5 minutes before serving.
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