• One-Pan Recipes

  • Beyond Your Scale Kitchen

    Keep it easy with these simple but appetizing recipes. From make-ahead lunches and midweek meals to fuss-free sides and delicious desserts, we've got you covered!

  • One-Pan Favorites

    Fast-Fired!

    We've Added A Few Recipes In Each Category-But Click Here For All The Great Recipes We've Collected. And You Can Print Them Too-Enjoy!

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    ONE-PAN

    GOURMET HASH

    A Healthy One-Pan Hash To Enjoy For Breakfast Or Dinner!

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    Easy One-Pan Juicy Lemon Chicken Breast in 30 Minutes!

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    ONE-PAN

    SEARED SALMON

    Easy One-Pan Seared Salmon

    15 Minutes-6 Ingredients!

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    A delicious salad you can enjoy anytime, any season!

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    A fresh and simple side or lunch, everyone raves about!

  • One-Pan Recipes

    Fast Good Food​

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    ONE-PAN GOURMET HASH

    by Patrick

    You are going to love this quick, and easy sheet pan recipe you can whip up for breakfast or dinner.​ This healthy and kid-friendly recipe is full of Brussels sprouts, onions, and super delicious. An easy meal prep breakfast or dinner recipe complete with eggs and crispy bacon for busy school days!

  • SERVINGS

    4

    TIME

    40 min

    INGREDIENTS

    6

  • Ingredients

    • 8 cups Brussels Sprouts (halved)
    • 1 cup Red Onion (chopped)
    • 2 tsps Avocado Oil
    • Sea Salt & Black Pepper (to taste)
    • 10 slices Organic Bacon (chopped)
    • 8 Eggs

    Directions

    • Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
    • Add the brussels sprouts and onion to the baking sheet. Drizzle with avocado oil, sea salt, and pepper. Add the chopped bacon on top and place in the oven for 15 minutes. Remove from the oven, stir and bake for 10 minutes more.
    • Remove the sheet from the oven and use a spoon to push ingredients aside to make divots for the eggs. Carefully crack the eggs into the divots. Bake for 6 to 8 minutes, or until the eggs are cooked to your liking. Divide between plates and enjoy!

    Our Tips

    • No Bacon: Use prosciutto, ham or turkey bacon.
    • More Vegetables: Use additional vegetables such as peppers, potatoes or mushrooms.
    • More Flavor: Use garlic powder, onion powder, chili flakes, or everything bagel seasoning.
    • Leftovers: Refrigerate leftover vegetables in an airtight container for up to 4 days. Reheat the vegetables and cook additional eggs as needed. Great for meal prepping ahead of time.
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    ONE-PAN LEMON CHICKEN

    by Jo-Anna

    This One-Pan Lemon Chicken is so easy to prepare, its a matter of throwing everything onto a baking sheet and letting the oven do the work for you. An effortless dinner that takes hardly any time to prep. It’s such an easy weeknight meal and the perfect dish to satisfy your craving for comfort food!

  • SERVINGS

    4

    TIME

    30 min

    INGREDIENTS

    7

  • Ingredients

    • 1 lb Chicken Breast (skinless and boneless)
    • 4 cups Mini Potatoes (halved)
    • 4 cups Brussels Sprouts (halved)
    • 1/4 cup Extra Virgin Olive Oil
    • 2 Lemon (juiced and zested)
    • 2 tbsps Rosemary (fresh, chopped)
    • Sea Salt & Black Pepper (to taste)

    Directions

    • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Place the chicken breast, potatoes and brussels sprouts on the pan.
    • In a small bowl, mix together the extra virgin olive oil, lemon juice, lemon zest, rosemary, sea salt and pepper. Mix well then drizzle over top of the chicken, potatoes and brussels sprouts.
    • Bake for 25 minutes or until the chicken is cooked through. Divide onto plates and enjoy!

    Our Tips

    • No Brussel Sprouts: Use another green veggie instead such as green beans, asparagus or broccoli.
    • No Chicken Breasts: Use chicken legs or thighs instead and increase cooking time as needed.
    • More Flavor: Add additional spices such as oregano, thyme, or chili flakes.
    • No Mini Potatoes: Use diced regular potatoes.
    • Drunken Chicken: An even better chicken breast dinner, thanks to white wine. Check out our recipe for Drunken Chicken with Mushrooms.
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    WATERMELON SALAD

    by Jo-Anna

    Watermelon Salad is a fresh and simple side or lunch that everyone raves about! A perfect salad; crisp juicy watermelon, buttery avocado and fresh mint are tossed with a simple dressing and topped with feta cheese. This makes the perfect potluck dish and is great added on top of a tossed salad.

  • SERVINGS

    4

    TIME

    15 min

    INGREDIENTS

    9

  • Ingredients

    • 2 tbsps Maple Syrup
    • 1/2 Lime (juiced)
    • 2 tbsps Extra Virgin Olive Oil
    • 1/4 tsp Sea Salt
    • 1/2 Seedless Watermelon (diced into cubes)
    • 1 Cucumber (diced)
    • 1 Avocado (ripe, diced)
    • 1 cup Mint Leaves
    • 1 cup Feta Cheese (crumbled)

    Directions

    • In a small mason jar, combine maple syrup, lime juice, olive oil, and salt. Cover with lid, shake to combine, and set aside. Leave a little lime juice for avocado.
    • Dice avocados and place in a large bowl. Squeeze lime juice over avocado and stir.
    • In a serving bowl, combine chopped watermelon, cucumber, avocado, mint, and feta.
    • Divide into bowls and drizzle with the desired amount of dressing. Enjoy!

    Our Tips

    • Make it Greek: Add thinly sliced red onion and black olives.
    • More Protein: Add edamame, ground flax, hemp hearts or serve with a grilled chicken breast.
    • More Greens: Add more fresh herbs, arugula or chopped basil.
    • Watermelon Size: This recipe was developed and tested using a 5 lb. watermelon.
    • Optional: Leave out avocado to reduce calories.

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    SPRING SALAD

    by Patrick

    A delicious salad you can enjoy anytime, any season. Irresistible salad recipes go way beyond lettuce. Think lentils, snap peas, spinach, asparagus, and tuna.

  • SERVINGS

    4

    TIME

    15 min

    INGREDIENTS

    11

  • Ingredients

    • 2 cups Green Lentils (cooked, drained and rinsed)
    • 3 cups Snap Peas (washed)
    • 1 cup Frozen Peas (thawed)
    • 2 cups Baby Spinach (chopped)
    • 2 cups Asparagus (trimmed and halved lengthways)
    • 2 cans Tuna (drained and flaked)
    • 3 tbsps Red Wine Vinegar
    • 1 tbsp Extra Virgin Olive Oil
    • 2 tbsps Dijon Mustard
    • 1/4 tsp Sea Salt
    • 1/4 tsp Black Pepper

    Directions

    • Combine lentils, snap peas, green peas, spinach, and flaked tuna together in a large mixing bowl.
    • In a small jar, combine vinegar, olive oil, mustard, salt, and pepper. Put a lid on and shake well. Pour dressing over salad and toss well. Divide into bowls and enjoy!

    Our Tips

    • Storage: Store in the fridge in an airtight container for up to 3 days.
    • No Tuna: Use diced chicken breast instead.
    • Vegetarian and Vegan: Skip the tuna and add extra lentils.
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