Sheet pan bratwurst with roasted veg of your choice is a no brainer. I toss cubed potatoes, carrots, etc with olive oil, italian seasoning, paprika, salt and pepper let them roast at 400F for 15-20 minutes, flip, and add brats and roast about another 15-20 until brats are cooked through and veg is tender.

Not exactly a recipe, but my go-to weekly meal prep involves spreading garbanzos, sweet peas, shredded carrots, chopped onions, shredded broccoli, chopped bell pepper, pineapple tidbits, and crushed red pepper on an well oiled pan at 400F for 20-30 minutes (until the tips of the broccoli turn dark brown). I’ll eat that mixed with mashed potatoes, rice, or fried noodles.

You can cook chicken breasts in the oven without needing to brown them in a skillet first. I like to meal prep so I can just pull leftovers out of the freezer later, but if you want a single serving you can reduce accordingly:

1. Preheat your oven to 400°F.
2. Rub 1 tablespoon of olive oil onto both sides of 2 pounds of boneless, skinless chicken breasts.
3. Season both sides of the chicken with a mixture of 0.5 teaspoons each of garlic powder, black pepper, and smoked paprika.
4. Cook the chicken in a 9×13 casserole dish (a rimmed baking sheet should work too, but it must have a rim) for 20-30 minutes. It’ll depend on the thickness, but you want the internal temperature to reach 165°F.
5. Let the chicken rest for 5 minutes before eating.

The extra breasts freeze well, so you can simply reheat them with a bag of frozen veggies on nights when you don’t want to bother with the oven. I’ve also done the single servings of Bush’s baked beans as a side.

Cube 2 potato. Toss in olive oil. Toss in 2 tablespoons minced garlic/garlic powder and like 2 tablespoons minced onion/onion powder, paprika, salt, oregano and minced rosemary. Toss again in bowl to evenly coat everything.

Spread on sheet. Roast at 325 for 22 mins or so until brown and crispy. Shread your favoutite cheeses on top and let them melt by heat from being fresh out of the oven.

I recommend mozza, sharp cheddar and parmagiano combo. Also consider parmagiano and pecorino combo.

This isn’t a recipe but I feel your pain and can I make a suggestion? You should buy a slow cooker. Hear me out, you can find a ton of recipes online where you just throw a bunch of stuff in the slow cooker and come back in eight hours to awesome stew or slow cooked meat or soup or … well lots of stuff.

Pork loin.