One Dish Wonders! Simple, healthy and quick. What is your favorite?
I make a skillet turkey and oven roasted turkey breast, stuffing and squash. Enough to feed two and all done in one skillet.
Saute the veggies and remove add to some fresh bread crumbs, then saute turkey in the same pan both sides for just a minutes. Then add some stock to the stuffing and put the stuffing on one side of the pan, the turkey on the other and thin sliced squash on the third side. Season the squash well and drizzle with olive oil. Top the turkey with some evoo and s/p and put in the oven. 400 for about 20 minutes. Add more stock or broth is needed just for a little moisture. It comes out perfect. Turkey is great, stuffing moist and veggies tender. Remove and let all sit. In the same pan add white wine to deglaze, some broth, diced shallot and mushrooms and a little slurry to thicken. Perfect simple gravy. All for like 30-40 minutes and easy in one pan. Serves 2. This is my FAVE by far.
What is yours? I have several but everyone has one which is their favorite.
Mixed Seafood Paella with Andouille and Artichoke Hearts.
A pound bag of "mixed seafood", half a pound of shrimp, half a pound of diver scallops, half a pound of andouille. Two sliced bell peppers, a stick of celery, a red onion sliced, a can of artichoke hearts and a can of small whole tomatoes; some rice and saffron.... YUUUUmmmm!
Chicken, brocooli & bulgur - from an old Am. Heart Ass'n. cookbook. Cut about 3/4 lb. boneless, skinless chicken breasts into approx. 1-in. pieces. For more low-cal., brown these up in a non-stick skillet sprayed w/cooking spray (or else use a scant amt. of EVOO). Add in 3/4 c. of bulgur, the zest of one lemon, and a 14-oz. can of low-sodium chicken broth. Salt & pepper the mess and sprinkle w/dried sage. Mix it up and then place florets from one head of broccoli over the top. Cover and cook until the bulgur is softened and the broccoli is steamed.
a zucchini ratatouille w/ shrimp -- saute sliced onions and bell peppers in olive oil until onions are just translucent, add sliced zucchini and chopped garlic, S&P, a pinch of oregano and toss; add a can of diced/chopped tomatoes (in winter) or about 3 medium tomatoes (fresh in summer); cover & cook until zucchini is tender, toss in a few julienned leaves of basil, toss again, taste & adjust salt if necessary. Add peeled shrimp and toss, stir until shrimp are done and serve in a bowl if watching your calorie intake, or over rice or pasta or couscous if the calorie count isn't a concern.
One of my go-to's, and fresh on the brain because I had it last night...
Sauteed shallot and garlic on med high
Added celery rib and carrot
Added one package of diced firm tofu and cooked until outside had slightly crispy coating
Reduced to med heat and covered
Stirred occasionally with mixture of soy sauce, hoisin, and Chinese 5 spice until moisture cooked off and tofu became "crumbly"
When tofu was desired texture, added handful of bean sprouts and one halved bed bell pepper face down on tofu and returne lid
When bell pepper was steamed to slightly tender scooped tofu into each half, and saved the rest for lunch this week
*very easy, and always satisfying*
I have a few favourites: a barley risotto (so easy to make and you can add any number of veggies and herbs to it); a heart-warming red kidney bean chilli and chicken curry (made sinply with onion, garlic, ginger and chilli, a mix of spices, chicken stock, chopped tinned tomatoes, marinated chicken and either chickpeas or vegetables).