Here are some one-dish suggestions that are easy to make and quick to fix. Add a salad and dessert and your meal is complete.
Easy one-pot lasagna
This easy 30-minute lasagna is made in one pot. There’s no boiling, no layering – the pasta gets cooked right in the pan.
o 1 tbsp. olive oil
o 1 (14.5-oz.) can diced tomatoes
o 1 (8-oz.) can tomato sauce
o 1 tsp. dried oregano
o 1 tsp. dried basil
o 1/2 tsp. garlic powder
o 1/2 tsp. crushed red pepper flakes, optional
o 8 oz. farfalle pasta
o kosher salt and freshly ground black pepper to taste
o 2 cups water
o 1 cup shredded mozzarella cheese
o 1/4 cup fresh grated Parmesan cheese
o 1 cup ricotta cheese
o 2 tbsp. chopped fresh parsley
Heat olive oil in a large skillet over medium-high heat. Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper to taste.
Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
Serve immediately, garnished with parsley, if desired. Makes 6 servings.
READ: CHICKEN: IT’S HEALTHY, VERSATILE AND DELICIOUS
One pot chicken and lemon rice
Chicken and Marinade
o 5 chicken thighs, skin on, bone in
o 1-2 lemons, zest + 4 tbsp. juice
o 1 tbsp. dried oregano
o 4 garlic cloves, minced
o 1/2 tsp. tbsp. salt
Rice
o 1-1/2 tbsp. olive oil, separated
o 1 small onion, finely diced
o 1 cup long grain rice
o 1-1/2 cups chicken broth
o 3/4 cup water
o 1 tbsp. dried oregano
o 3/4 tsp. salt
o black pepper
o finely chopped parsley or oregano for garnish
o fresh lemon zest for garnish
Combine the chicken and marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. Preheat oven to 350. Remove chicken from marinade, but reserve the marinade.
Heat 1/2 tbsp. olive oil in a deep, heavy skillet over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. Pour off fat and wipe the pan to remove black bits,then return to the stove.
Heat 1 tbsp. olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining rice ingredients and reserved marinade.
Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (about 45 minutes in total). Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired. Makes 5 servings.
READ: DELICIOUS THINGS YOU CAN DO WITH CHICKEN
Balsamic chicken and veggies
This dish is quick to fix and can easily be doubled.
o 1/4 cup + 2 tbsp. Italian salad dressing
o 3 tbsp. balsamic vinegar
o 1-1/2 tbsp. honey
o 1/8 tsp. crushed red pepper flakes or to taste
o 1-1/4 lb. boneless chicken breasts
o 2 tbsp. olive oil
o salt and pepper to taste
o 1 lb. green beans
o 1-1/2 cups sliced carrots
o 1 cup cherry tomatoes, halved
In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes.
Heat olive oil in a large skillet. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6-7 minutes, turning once halfway through cooking, until chicken has cooked through. Meanwhile chop green beans and cherry tomatoes. Add half the dressing mixture to the skillet and turn chicken to evenly coat. Transfer chicken to a large plate or serving platter but leave sauce in the skillet. Add the green beans and carrots to the skillet, season with salt and pepper and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer vegetables to platter with the chicken and serve. Makes 3-4 servings.
Pineapple banana cake
Do not use a mixer or food processor for this cake – mix it in a bowl with a fork. Not only the simplest and quickest cake I’ve ever made, but one of the best.
o 3 cups flour
o 1 tsp. cinnamon
o 1 tsp. salt
o 1 tsp. baking soda
o 2 cup sugar
o 2 cups chopped ripe bananas
o 1-1/2 cups oil
o 1-1/2 tsp. vanilla
o 3 eggs, beaten
o 1 (8-oz.) can crushed pineapple with juice
Sift together flour, cinnamon, salt, baking soda and sugar. Add remaining ingredients. Pour into a greased and floured tube or Bundt pan and bake for 1 hour 20 minutes. Cool completely before removing from pan.