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[quote=Anonymous]We rely on sheet pan meals during the week. We tend to pre-cut (and often pre-season) everything and leave in Tupperware, then when we get home we start the oven preheating and use that 10 minutes to dump the veggies/protein on the pan. In the 20-30 minutes the meal takes to cook, I change out of work clothes and do whatever other meal prep needs to happen (eg, if it is sheet pan fajitas, I warm tortillas, slice an avocado, put out sour cream, etc). [/quote]
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