My husband recently got a new Rec Tec Grill/Smoker and he and I have been experimenting with new recipes. Here is a healthy and easy sheet pan meal that can become any variation you want. The key is to use the ingredients you love and to cut the vegetables to appropriate sizes to ensure they all are done at about the same time. A little experimentation may be required as you test different combinations.



About 10 chicken tenders
1 package of smoked sausage (I used Eckrich Turkey Sausage)
1 head cauliflower
1 head broccoli
1 pound sliced mushrooms
1 pound asparagus
2 medium yellow onions
1 green bell pepper
1 red bell pepper
8 cloves of garlic, peeled
1 pound baby gold potatoes, cut into quarters or smaller
2-4 Tablespoons all purpose seasoning (see below)
Olive oil

Clean and chop vegetables into bite size pieces in a very large mixing bowl. Cut the smoked sausage and the chicken tenders into bite size pieces. Add to the vegetables. Add enough olive oil to the mixture to liberally coat and add the seasoning, tossing to mix well.

Heat your grill to 400 degrees. Separate the mixture into two disposable aluminum pans (these were 9 x 13). Cook for approximately 45 minutes -1 hour. Check at this point to assess if the chicken and the potatoes are done. If needed, cook an additional 15-30 minutes. Remember, chicken should be at least 165 degrees internal temp.

We mix this in batches and keep on hand. It’s a great all round seasoning.

4 parts kosher salt
2 parts granulated garlic
1 part ground black pepper

Mix well and store in an airtight container.

This recipe can be done using a number of different combinations of meat and vegetables, depending on what’s in season, what’s on hand, and what your family prefers. It’s a great way to use up the bits and dabs from your fridge.

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