Healthy(ish) cooking on a Budget(ish)

Everything On the Kitchen Sink

Kitchen Sink

Ever have a ton of random ingredients floating around your fridge or pantry? I do! Most commonly I have half cans of beans or corn and almost always half a chopped onion and some bell peppers (can you tell I like to cook Mexican food?). This recipe takes all those random ingredients on the kitchen sink and throws them together into an easy-to-cook sheet pan recipe that I use for breakfasts, lunch, dinner, and snacks!

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Everything On the Kitchen Sink
  1. Preheat oven to 375̊, line cookie sheet with foil for an easy clean up. Oil the foil lightly.
  2. Mix all ingredients together and arrange on the cookie sheet in one even layer.
  3. Sprinkle the vegetables lightly with oil. You can also add salt to taste here.
  4. Cook for about 30 minutes! Easy peasy.
Recipe Notes

Other tasty ingredients that have been in this dish:

  • Apples
  • Zucchinis
  • Kielbasa sausage
  • Breakfast sausage
  • Brussel Sprouts
  • Spicy peppers I found at the farmer’s market

So, what all can you do with this recipe? These are my favorite ways to use it:

  • Scrambled with eggs
  • Poached egg on top
  • In a breakfast burrito
  • As a side to breakfast meats
  • As a side to enchiladas (I love both Trader Joe’s and Amy’s enchiladas, but they aren’t always the most filling. Add this, and bam! Full meal.)
  • Quesadilla filling.
  • Pre-dinner or late-night snack!

This recipe is dairy & gluten free, vegan & vegetarian, Paleo & Whole 30 friendly.

Nutrition facts per serving: 187 calories, 7.7g of fat, 1.1g of saturated fat, 0mg of cholesterol, 110mg of sodium, 571mg of potassium, 27.4g of carb, 4.6g of fiber, 4.9g of sugar, 4.6g of protein. 37% of Vitamin A, 120% of Vitamin C, 2% of Calcium, 16% of Iron.

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