ReadNOW

As a professional meal planner and mom of three kids, sheet-pan meals are my ultimate dinner hack. With just one pan, I can make a full, satisfying meal with minimal prep and even less cleanup.

I especially love sheet-pan dinners because they make it easy to accommodate everyone’s dietary preferences.

For example, I’m a vegan but my family isn’t, so I make one meal for all of us by simply dividing the ingredients between two pans and adding the appropriate protein to each.

These five dinners are easy, budget-friendly, and family-approved. At under $20 per meal, they won’t break the bank, and only require a handful of ingredients.

These stuffed pita pockets are a crowd pleaser

Ingredients: 1 tablespoon of olive oil, three cloves of garlic, 1 tablespoon of red wine vinegar, 2 ½ teaspoons of oregano, 1 teaspoon of salt, 1 teaspoon of pepper, 15 ounces of extra firm tofu, 15 ounces of canned chickpeas, two bell peppers (red and orange), 1 cup of heirloom tomatoes, ½ cup of pitted kalamata olives, ¼ cup of crumbled vegan feta, six pieces of pita

This Mediterranean-inspired meal is a go-to in my house because it’s easy to customize for different diets. I make one pan with tofu for myself and another one with chicken for my family.

I make a simple marinade by whisking together the olive oil, garlic, red wine vinegar, oregano, salt, and pepper.

Next, I break the tofu into bite-sized pieces and add it to a sheet pan with chickpeas, sliced bell peppers, and heirloom tomatoes.

I drizzle everything with the marinade and roast at 425°F for about 30 minutes, rotating the pan halfway through.

In the final five minutes, I place the pita bread right onto the pan to warm and toast slightly.

To serve, I scatter the kalamata olives and vegan feta (regular for my family) over the top and bring the whole pan to the table. I add bowls of hummus and garlic sauce on the side and let everyone stuff their own pita.

This meal is interactive, customizable, and full of flavor — exactly what a weeknight dinner should be.

This hearty Italian dinner feels like comfort food

Ingredients: two bell peppers (red and green), one white onion, 1 cup of heirloom tomatoes, four vegan Italian sausage links, one 17-ounce package of potato gnocchi, ½ cup of grated vegan Parmesan cheese, olive oil, salt, pepper, and oregano

Related stories

Business Insider tells the innovative stories you want to know

Business Insider tells the innovative stories you want to know

Even though this dinner calls for only a few ingredients, it’s tasty and filling. I use plant-based Italian sausage and vegan Parmesan for myself, and prepare a second pan with regular sausage and cheese for my family.

I start by spreading thinly sliced bell peppers and onions, along with whole heirloom tomatoes on a sheet pan. I drizzle everything with olive oil and season it with salt, pepper, and oregano.

Then, I remove the sausage from its casing, crumble it over the veggies, and finish with a light sprinkle of Parmesan.

It all roasts at 425°F for 18 to 20 minutes until the veggies are tender and starting to caramelize.

Next, I take the pan out and scatter uncooked gnocchi over the sausage and vegetables. I drizzle it with a little more olive oil, add another sprinkle of Parmesan, and put it back in the oven to broil for five minutes until the gnocchi is golden on the outside but still pillowy inside.

This meal is pure comfort food and a weeknight dinner win.

This Caprese-inspired sheet-pan meal feels fancy, but it’s foolproof

Ingredients: one block of extra-firm tofu, 2 cups of mini heirloom tomatoes, three cloves of garlic, 2 tablespoons of balsamic glaze, one lemon, 4 ounces of vegan mozzarella cheese, ¼ cup of basil leaves, olive oil, Italian seasoning, and sea salt

This recipe turns a classic Caprese salad into a satisfying dinner with barely any cleanup. I make one pan with tofu and vegan mozzarella for myself, and a second with chicken and dairy mozzarella for the rest of my crew.

I start by preheating the oven to 400°F. Then, I break the tofu into chunks and spread it on a sheet pan with about half of the heirloom tomatoes. I drizzle everything with olive oil, balsamic glaze, minced garlic, Italian herb seasoning, and a pinch of salt. I roast this for 30 minutes.

While that’s in the oven, I slice the remaining fresh tomatoes and season them with lemon juice and salt.

During the last 10 minutes of cooking, I pull the pan out and layer mozzarella slices over the tofu and tomatoes, then return it to the oven to finish.

Just before serving, I top everything with the fresh tomatoes, another drizzle of balsamic glaze, and fresh basil.

This dish is bright, fresh, and feels a little fancy, but it’s as fuss-free as dinner gets.

These Mediterranean-inspired cauliflower nachos are satisfying and guilt-free

Ingredients: one head of cauliflower, seven frozen falafel, ½ cup of hummus, ½ cup of store-bought tabbouleh, ½ cup kalamata olives, ½ cup pepperoncini, Green Goddess seasoning, and some olive oil, oregano, salt, and pepper

This Mediterranean twist on nachos is one of my favorite ways to serve veggies without making the meal feel like a salad. It’s colorful, satisfying, and easy to adapt for the whole family.

Instead of chips, I toss cauliflower florets with olive oil, Green Goddess seasoning, oregano, salt, and pepper. I spread them on a pan with frozen falafel and roast at 400°F for 15 minutes.

While this roasts, I turn hummus into a dressing by whisking it with a quarter to a half cup of water (one tablespoon at a time) until pourable.

Next, I take the pan out and allow it to cool slightly. I break up the falafel into bite-sized pieces and spread it over the roasted cauliflower.

Then, I sprinkle on store-bought tabbouleh (I love the one from Trader Joe’s), add sliced olives and pepperoncini, and finish with the hummus drizzle.

This meal is packed with flavor, texture, and freshness. You probably won’t miss the chips, but I sometimes add some on the side for scooping, especially for the kids.

Baked ravioli is my family’s favorite way to eat pasta

Ingredients: one package of vegan ravioli, one bunch of Broccolini, 1 ½ cups of mini heirloom tomatoes, four cloves of garlic, ¼ cup of grated Parmesan cheese, ½ cup of vegan pesto, ¼ cup of basil leaves, olive oil, oregano, salt, and pepper

This is hands down my family’s favorite way to eat pasta, and it’s way easier than waiting for water to boil. Roasting ravioli on a sheet-pan gives it crispy edges and tender centers. The blistered tomatoes also give it tons of flavor.

I start by laying store-bought ravioli in a single layer on a sheet pan. Then, I add Broccolini florets and heirloom tomatoes.

I drizzle everything with olive oil and season with salt, pepper, oregano, and minced garlic. Finally, I give it a light sprinkle of grated Parmesan cheese before baking it at 375°F for 12 to 15 minutes.

As soon as it comes out of the oven, I toss everything with vegan pesto so it melts into the hot pasta and veggies. Before serving, I garnish it with fresh basil and more Parmesan.

It’s one of those dinners that feels special, but couldn’t be easier. I could honestly eat this meal every night.