1. Moroccan Chicken Thigh Sheet Pan Dinner

This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes available online.

• Prep: 30 mins
• Cook: 30 mins
• Additional: 50 mins
• Total: 1 hr 50 mins
• Servings: 4 
• Yield: 4 servings

Ingredients

1 lemon, zested and juiced

2 tablespoons olive oil

1 ½ teaspoons ras el hanout

½ teaspoon salt

4 (6 ounce) bone-in chicken thighs with skin

1 medium sweet potato, peeled and cut into 1-inch chunks

1 medium zucchini, cut into 1-inch chunks

1 (15 ounce) can chickpeas, drained and rinsed

1 (14 ounce) can quartered artichoke hearts, drained

1 teaspoon ras el hanout

½ teaspoon salt

2 tablespoons olive oil

¼ cup pomegranate seeds

¼ cup chopped fresh parsley

2 tablespoons shelled pistachios, coarsely chopped

Directions

• Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
  
• Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
  
• Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
  
• Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
  
• Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.
  

Nutrition

Per Serving: 648 calories; protein 33.2g; carbohydrates 52.6g; fat 35.4g; cholesterol 105.8mg; sodium 1539.9mg.

2. Pistachio-Crusted Salmon

Pistachio-Crusted Salmon

Make ordinary salmon extra special by topping it with a pistachio crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve with a chilled glass of Sauvignon Blanc.

Ingredients

¼ cup crushed pistachios

2 tablespoons panko bread crumbs

1 tablespoon grated Parmesan cheese

1 tablespoon butter, melted

4 (6 ounce) fillets salmon with skin, center cut

salt and ground black pepper to taste

2 tablespoons olive oil

1 tablespoon Dijon mustard

4 lemon wedges

Directions

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
  
• Lightly season salmon filets with salt and pepper on both sides.
  
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon filets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
  
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.
  

Cook's Notes:

Salmon filets that are 1- to 1 1/4-inch thick work best.

Use a mini food processor to quickly chop pistachios; alternately, you can use a resealable plastic bag and a meat mallet to crush the nuts.

Nutrition Facts

Per Serving: 459 calories; protein 36.2g; carbohydrates 6.8g; fat 32g; cholesterol 107.9mg; sodium 322.3mg. 

3. Vegetarian Lasagna 

Vegetarian Lasagna

A delicious alternative to traditional lasagna. Great for a dinner party, even when entertaining non-vegetarians! For vegans, omit the cheeses!

• Servings: 6
• Yield: 6 servings

Ingredients

1 (16 ounce) can diced tomatoes

1 (16 ounce) package instant lasagna noodles

1 bunch fresh spinach, washed and chopped

2 large carrots, shredded

2 large zucchini, diced

2 summer squash, diced

1 large eggplant, diced

1 large head broccoli, cut into florets

2 teaspoons dried oregano

salt and pepper to taste

1 cup shredded mozzarella cheese (Optional)

1 cup ricotta cheese (Optional)

Directions

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.
• Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.
  
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.
  

Nutrition Facts

Per Serving: 329 calories; protein 17.2g; carbohydrates 53.3g; fat 7.2g; cholesterol 18.1mg; sodium 395.4mg.