Making one dish meals can be a very economical way of preparing delicious and healthy meals. This type of dinner is especially desirable for busy people. It is really very easy and doesn’t take a great deal of time. The term one-pot meal is almost synonymous with crock-pot dinners, hearty stews and pot roasts coming to mind; however there are plenty of lighter and faster variations to this concept. A one dish meal need not require hours and hours of cooking, but may be as simple as a stir-fry or a summer pasta with vegetables and seafood.
Tortellini with Broccoli, Olives and Beans
- 9 ounces refrigerated or frozen cheese-filled tortellini
- 2 cups small broccoli florets
- One 15 ounce can cannellini (white kidney beans), rinsed and drained
- 1/4 cup slivered pitted Kalamata olives
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon crushed red chili pepper
- 1 cup quartered cherry or grape tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup snipped fresh basil
In a deep large skillet bring 2 inches of water to boiling. Add tortellini; cook for 7 to 8 minutes or until tender, stirring occasionally. Stir in broccoli; cook for 2 minutes or until the broccoli is crisp-tender. Drain in colander. Return tortellini and broccoli to the skillet.
Stir in beans, olives, oil, vinegar and red pepper. Heat through. Sprinkle with tomatoes, feta and basil. Serve in pasta bowls.
Salmon and Swiss Chard in Mustard Sauce
- 2 teaspoons olive oil
- 1 ¼ pounds fresh skinless salmon fillets
- 2 cloves garlic, finely minced
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon dried dill
- 1/3 cup chopped onion (1 small)
- 1/2 cup reduced-sodium chicken broth
- 2 pounds Swiss chard, stems removed and the leaves cut into 1-inch pieces
Brush the oil over the bottom of a large deep skillet with a cover.
Rinse and pat the salmon dry with paper towels. Place salmon in the skillet, tucking under any thin edges. Sprinkle the salmon with the garlic.
In a small bowl stir together mustard, honey, vinegar and dill and transfer 2 tablespoons of the mixture to another small bowl to serve later.
Stir the onion, broth and mustard mixture together and pour over the salmon.
Cover and bring to a slow boil, reduce heat to medium and poach until the salmon flesh is firm, about 12 to 15 minutes.
Carefully transfer salmon with a slotted spoon to a serving platter.Add the chard to the skillet and cook until tender, about
Stir the reserved 2 tablespoons of mustard mixture into the chard mixture. Spoon the chard onto the platter with the salmon.
Turkey Cutlets with Barley Saute
- 2 teaspoons olive oil
- 6 – 1/2-inch-thick turkey breast slices (cutlets) (about 1 1/2 pounds)
- 3 cups sliced fresh cremini mushrooms (8 ounces)
- ½ cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped red bell pepper
- 2 cups reduced-sodium chicken broth
- 1 cup quick-cooking barley
- 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
- ½ teaspoon finely shredded lemon peel
- Salt and ground black pepper
- Snipped fresh oregano
- Lemon wedges
In a large skillet with a cover, heat the oil over medium-high heat. Sprinkle turkey cutlets lightly with salt and pepper and place in the skillet. Cook for 4 to 6 minutes or until browned and no longer pink, turning once. Remove turkey from the skillet; set aside on a platter and cover with foil..
Add the mushrooms, onion, carrot and bell pepper to the skillet and stir for 3 to 4 minutes or until tender. Stir in broth, barley and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender and liquid is nearly absorbed.
Stir in lemon peel and 1/4 teaspoon each of salt and black pepper. Return turkey cutlets with any accumulated juices to the skillet. Cover and cook for 1 to 3 minutes or until heated through. Adjust salt and pepper seasoning to taste. Garnish with additional fresh oregano and serve with lemon wedges.
Pork Tenderloin with Carrots, Parsnips and Chickpeas
- Two 1 pound pork tenderloins (455 g), trimmed of fat and silverskin
- Kosher salt and freshly ground black pepper
- 1 pound carrots, peeled and cut in half lengthwise
- 1 pound parsnips, peeled and cut in half lengthwise
- 3 tablespoons extra-virgin olive oil
- ½ cup drained canned chickpeas (85 g), rinsed and blotted dry
- ½ cup fresh orange juice (120 ml)
- ½ cup dry white wine or low sodium chicken broth (120 ml)
- 1 tablespoon firmly packed light brown sugar
- ½ teaspoon crushed fennel seeds
- ¼ teaspoon pimenton ( smoked paprika)
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano
Place rack in the center of the oven. Preheat oven to 400 degrees F.
Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside
Add carrots to the pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 teaspoon salt. Cook for 1 minute more. Using a spatula, make two wide spaces through the vegetables. Place pork tenderloins in the spaces so they rest directly on the pan surrounded by the carrots and chickpeas.
Transfer the pan to the oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.
Carefully place the pan with the vegetables over medium heat on top of the stove. Add orange juice, wine or broth, brown sugar, fennel and paprika; mix well. Bring to a simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley and oregano. Season to taste with salt.
To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables.
Chicken and Vegetable Saute
- 1 oz. pancetta, diced
- 8 skinless, boneless chicken thighs or breasts or a combination
- 1 teaspoon dried Italian seasoning
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 pound asparagus spears, trimmed and cut into two-inch pieces
- 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
- 1 garlic clove, minced
- 4 green onions, sliced
In a 12-inch skillet brown chicken and pancetta in olive oil over medium-high heat, turning chicken to brown evenly. Add garlic, asparagus and squash. Sprinkle chicken and vegetables with Italian seasoning, salt and pepper. Saute for 5 minutes.
Carefully add broth; cover and cook 10 minutes or until chicken is tender and no longer pink (165 degrees F) and vegetables are tender. Transfer mixture to a serving platter and top with sliced green onions.