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Sheet-Pan Meals for Your Stone Bar Pan

A stone sheet pan can hold many things: meat, veggies, cookies—and the key to a simple, fast supper on a weeknight or a tasty brunch.

Most of these recipes can be made on any sheet pan, but we recommend a broiler-safe stoneware pan for the best results. 

The origin story of this recipe varies depending on who’s telling it. Even the recipe itself has changed since it was first invented in Kentucky in the 1920s. One constant? It’s delicious comfort food that’s a great way to use up a few leftovers. 

Kentucky Hot Browns

This is a classic chicken and potatoes meal—but it’s not even a little bit boring! Greek Rub, feta cheese, and a simple tzatziki sauce bring a touch of Mediterranean flavor to a weeknight staple.

Spinach & Feta Chicken

This recipe is perfect for when your kids want pizza, but you can’t stand the thought of pizza yet again. We’re not suggesting it replace Pizza Friday! But it’s awfully tasty on a Thursday.

Chicken, Pesto & Tomato Flatbread

This brunch (or brinner!) recipe is so simple you can pop it together before you’ve had enough coffee to be fully awake but it’s still special enough for company. You invited friends over for brunch and forgot to set your alarm? This recipe is your ticket to having time to make brunch and have a shower.

Ham & Cheese Brunch Squares

Loaded Baked Potatoes

Leftover ingredients? Try this no-recipe recipe. Place russet potatoes on your stone, pierce with a fork, brush on oil, sprinkle with salt and pepper, and bake in a 425°F (215°C) oven until tender, 45–50 minutes. Meanwhile, create a topping bar with shredded cheese, leftover ham or turkey, bacon, sour cream or plain yogurt, broccoli, salsa, chives, or whatever you have. Serve with a big green salad and call it a win.

Loaded Baked Potatoes

Do you have a sheet pan favorite that’s part of your regular, weeknight rotation? Tell us about it!

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