Sheet pan beef kebabs are an easy recipe that cooks in less than 30 minutes. You can ditch the skewers and bring the flavor of an outdoor grill indoors with these marinated beef kebabs.

Make the Marinade

You can choose any steak marinade that your family enjoys. McCormick's Montreal Steak Seasoning (not an Ad) is a favorite in our house. I followed the instructions on the back for the marinade, 2 Tbsp olive (or canola) oil, 2 tsp (low-sodiuM) soy sauce, and one teaspoon Montreal steak seasoning. Whisk it together and allow meat and vegetables to marinate for several hours or overnight.

Choose the Meat

I recommend sirloin. It's a cost-effective, lean, and tender cut of beef. You can also luck up and find "kebab" steak already cut for you. You certainly can request "kebab cut" from your butcher. Other suggestions for meat include strip steak, flat-iron steak, or in a pinch beef stew meat. You also do NOT have to use beef! You can use chicken breast or deer tenderloin. You will need to lower the cooking time and check for internal temps. (165F for chicken).

Variety in Vegetables

Add in your favorite vegetables! I went with traditional kebab veggies like onions, peppers, and mushrooms. You could also include cherry tomatoes, summer squash, or asparagus. Remember, your vegetables don't have to go on a skewer so that you can get more creative.

Instructions

Whisk together your marinade and add in the meat, and cut up vegetables. If you're going to use mushrooms, leave those out till the last minute. You don't want soggy shrooms! Let your meat and sturdy vegetables marinate for several hours. Overnight is good, too.

Preheat your oven to 400F and place marinade ingredients on a sheet pan. Bake for 20+ minutes until meat is done. Your steak will cook quicker than you think! I would check it for around 10 minutes and stir your vegetables. If you like your vegetables with a more charred crunch, remove the steak when it's done, and let the vegetables keep roasting.

A taquito or rolled taco is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese, or chicken. The filled tortilla is then flash or deep-fried.

You can lighten them up without losing any flavor by oven baking them instead.

These creamy oven-baked ones are super easy to whip up and are packed with flavor. The husband and the picky 8-yo gave these a thumbs up!

Making these couldn't be easier. You'll need a medium rotisserie chicken to shred for the filling. I pick my chicken clean of the white and dark meat. I believe the mixture adds more flavor (and nutrition).

For the filling, soften a block of cream cheese and mix it with sour cream. (You can use lighter versions of both, but dear friend, avoid fat-free of either.) You'll need your favorite jarred salsa, cumin, chili powder, garlic powder, onion powder, salt, and a combination of shredded cheddar and pepper jack cheese.

Add in the shredded chicken, and you're ready to roll!

I used high fiber tortillas. Use your family's favorite. Fill the tortillas, roll them and place them seam-side down onto a lined baking sheet. Bake them until golden brown and crispy.

Eat them plain or dunk them in salsa or pair them with favorite Mexican toppings.

Ingredients

Rotisserie chicken - shredded

* 8 oz (1 block) cream cheese

* 3 tbsp. Sour cream

* ⅓ c. salsa

* 1 tsp. cumin

* 1 tsp. chili powder

* 1 tsp. garlic powder

* 1 tsp. Onion powder

* ½ tsp. salt

* 1 c. shredded cheddar cheese

* ½ c. shredded pepper jack cheese

* 8-12 6inch tortillas - or get smaller tortillas for a more traditional, tighter rolled, less filled taquito

Line your baking sheet with parchment paper for easier cleaning up. Bake at 425 for 20+ minutes till the tortillas are crispy, and the cheese is melted. Also, don't overfill, so the filling oozes out and makes a mess on your pan. And last, they need to be cooled before eating bc that cheese gets h. o. t.

In case you couldn't tell: I'm not a professional food photographer! And, quite frankly, I'm tired of spending a lot of time fretting over photos and not posting delicious recipes because the pictures don't look magazine-worthy, so these are real-life photos for you.

March is National Nutrition Month, and registered dietitians invite you to learn more about healthful eating for you and your family. There is no one size fits all approach to fitness and health. That is why this year’s theme is “Personalize Your Plate.” I got the chance to join the TODAY at 11 crew on WLBT out of Jackson, Mississippi, and share my best tips to Personalize Your Plate for better health.

You can catch the interview here.

After it aired, many viewers requested more information on the chocolate strawberry yogurt parfaits that were featured. I decided to bring my favorite helper into the kitchen and go deeper into that recipe. Let me know if you try them!

Chocolate Strawberry Yogurt Parfait - crunchy chocolate granola, creamy yogurt, and a fresh, sweet-tart strawberry sauce. Perfect for breakfast or dessert.

Ingredients per layer

¼ cup Chocolate Granola*

1 Tbsp. Dark chocolate chips

⅓ cup Strawberries

1 Tbsp. Strawberry Puree*

¼ cup Yogurt: plain, Greek, or vanilla greek, or vanilla

Instructions

Layer in the granola and chocolate chips, sliced strawberries, strawberry puree, then yogurt, and repeat layered ingredients till you’ve reached the desired amount.

Best assembled shortly before eating so the granola stays crunchy.

*You can use your favorite granola and add in dark chocolate chips. And, look for the strawberry puree in the baking section of the grocery store. It is what you use to make pies. You can also nix the chips and add in your favorite nut of choice or just allow your granola to give you the crunch you desire.

Chocolate Strawberry Yogurt Parfait