Girlfriends Guide – Sheet Pan Edition
by Loree Dowse | November 2017
It’s Thanksgiving week, and we know you’re busy ironing linens, making ridiculously long grocery lists, and brining your birds. Which is why we thought we’d give you the gift of time with our latest Girlfriends Guide – Sheet Pan Edition. We’ve been creating our Girlfriends Guides for several years now. They were originally created by Gina Nucci, who has since passed the torch to yours truly. As a women-owned company chock full of what we like to call “Mann’s Moms,” we think they’re a good way to reach out to other busy moms (and dads) who are looking for both recipe and healthy living inspiration.
We produce the Girlfriends Guides several times a year, and each one is centered around a theme – think Soups, Nourish Bowl Hacks, or recipes that feature a certain product like our Kale Beet Blend or Broccoli Cole Slaw. Not only do they give our readers a bunch of yummy recipes, but also lifestyle, health and wellness, and entertaining tips.
Our latest Girlfriends Guide, Sheet Pan Edition arrives just in time for the beginning of that season known as Holiday Chaos. Sheet pan cooking is a great way to bang out a healthy meal by roasting lean proteins and yummy vegetables together in about 30-45 minutes, with the added bonus of fewer dishes to wash. Win-win for crazy families everywhere. We also added a bunch of tips to get you started with Meal Prep, an easy way to organize your weekly menu planning that saves you time, money and calories.
You can download the Guide at the link above, or by clicking on the sidebar image to the right of this article. As a teaser, here is just one of the yummy Sheet Pan recipes below. Enjoy and from our family here at Mann’s to yours, have a wonderful Thanksgiving full of love, turkey, and plenty of vegetables!
Roasted Pork Chops with Butternut Squash, Brussels Sprouts, and Apples
- 1 (20-ounce) bag Mann’s Butternut Squash cubes
- 1 (12-ounce) bag Mann’s Brussels Sprouts, quartered
- 1 large apple, cored and rough chopped
- 4 boneless, thick center cut pork loin chops
- 4 tablespoons olive oil, extra virgin, divided
- 5 tablespoons Dijon mustard
- 4 sage leaves, chiffonade
- 1 teaspoon salt, divided
- ½ teaspoon garlic, granulated
- ¼ teaspoon black pepper
- 12 sprigs of fresh thyme
Preheat oven to 400°F.
Add butternut squash, Brussels sprouts, apple, and 2 tablespoons olive oil to a large mixing bowl. Toss until evenly coated. Add sage leaves and ½ teaspoon salt and toss again. Set aside.
In a separate mixing bowl, add remaining olive oil and salt, mustard, garlic, and black pepper. Stir until combined and then add pork chops and rub each chop until evenly coated.
Place chops on a lined baking sheet and lay thyme sprigs over the top. Pour vegetable mixture around chops in a single, evenly spaced layer. Bake for 25 minutes on the middle rack or until pork chop reaches 145° F at center.
Prep time: 20 minutes
Total time: 45 minutes