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Two Roast Chickens

Two Roast Chickens

Two Roast Chickens

2 whole fridge-cold chickens

1.5 lb. baby red potatoes

2-3 large sweet apples

2 medium onions

1/2-1 cup fresh cranberries

1/4 cup butter

3 T. avocado oil

1/4-1/3 cup maple syrup (amount will depend on sweetness of apples and how much you like cranberries)

sea salt

pepper

fresh thyme

 

Preheat oven to 450 F. Wash and dry potatoes and apples, no need to peel either. Peel onions. Cut potatoes and apples and onions into 2″ squares (remove apples’ cores). Add all fruits and vegetables to the bottom of the roasting pan making sure they cover the whole bottom but only in one layer (as shown in photo above). Add salt, pepper, 1 T. of olive oil and maple syrup to fruits and vegetables and mix well with your hands to make sure all are covered in marinade. Then redistribute again to form an even layer. Spread thinly cut up butter all over the place and place roast rack on top. Wash and paper towel dry chickens, hold over roasting pan and use your hands to cover each chicken with 1 T. of olive oil while excess drips into roasting pan. Salt and pepper chickens generously all around and place on roasting rack, then add thyme all over the place. Place roasting pan with both chickens on the middle shelf in the oven, immediately reduce heat to 400F (<- VERY IMPORTANT!!) and roast for 20 minutes per pound (450g) plus an additional 20 minutes. Once out of the oven, let rest for at least 10 minutes before cutting into it.

Apple Juice Chicken Fricassee with Dumplings

Apple Juice Chicken Fricassee with Dumplings

1/4 C. all-purpose flour

Salt and freshly ground black pepper

3 lbs. chicken parts, legs and thighs

1/4 C. olive oil

4 leeks, cleaned, light green and white parts only, thinly sliced

2 medium onions, thinly sliced

6 carrots, peeled and sliced

4 celery ribs, sliced

2 medium red apples, peeled and sliced

2 T. finely chopped fresh dill weed

3 C. chicken broth

1 C. apple juice

Salt and freshly ground black pepper

 

Dumplings:

11/4 C. all-purpose flour

1/3 C. cornmeal

1/2 tsp. Salt

2 tsp. baking powder

1 T. finely chopped fresh dill weed

3 T. chilled vegetable shortening

1 C. milk

 

In a large plastic bag combine the flour, salt and pepper. Dredge the chicken in the flour. In a large Dutch oven heat the 3 T. of oil on medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces for about 5 minutes on a side or until nicely browned. Remove to a side bowl. Add the remaining oil, lower the heat to medium, then add the leeks and onion. Saute for 5-7 minutes or until lightly browned, scraping up the brown bits. Add the carrots, celery and apple slices; cook another 3-5 minutes or until slightly softened. Add the dill weed, broth and apple juice and bring to a simmer. Return the chicken pieces to the pan and cook about 15 more minutes, covered. While the chicken is cooking, make the dumpling batter. In a bowl, combine the flour, cornmeal, baking powder, salt and dill weed. Using a pastry blender or two knives, cut in the shortening and then add the milk, stirring with a fork to just blend the dough together. It should resemble a rough mass. With an ice-cream scooper or large T., scoop out the dumplings over the chicken pieces (there should be about 6-8 dumplings) and cook on a low simmer for about 15-18 minutes, covered. Carefully spoon some cooking juices over the dumplings once or twice. The dumplings are done when a skewer inserted in the center comes out clean. Serve the chicken pieces with a dumpling or two.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Barbecue Sausage

Barbecue Sausage

2 T. oil

1 green pepper, cut into large chunks

1 onion, cut into large chunks

1 lb. smoked sausage, halved lengthwise and cut into 1″ chunks

1 – 1 1/2 C. barbecue sauce

 

 

For the grill – Make a large packet with tin foil. In a large bowl, toss green pepper, onion and smoked sausage with oil. Place in foil packet. Grill for 10 minutes. Add barbecue sauce and grill an additional 5-10 minutes. For the stovetop – Heat oil in a large skillet and add green pepper, onion and smoked sausage. Cook for 15 minutes, until pepper and onions are tender and sausage is fully cooked. Stir in barbecue sauce and cook until heated through. For the oven – Toss the green pepper, onion and sausage with the oil. Bake at 350 degrees for 15 minutes. Stir in barbecue sauce and bake another 10 minutes.

 

from: Cooking During Stolen Moments

Taco Mac

Taco Mac

1 lb. ground beef

1/2 onion, diced

1 T. chili powder

1 T. cumin

2 t. garlic powder

1 t. salt

1/2 lb. elbow macaroni

1 1/2 C. beef stock or broth

1 8 oz. can tomato sauce

1 14.5 oz. can crushed tomatoes

2 C. frozen corn

1 C. shredded cheese

 

Brown ground beef and onion. Drain. Stir in seasonings. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes. Stir in corn until heated through. Top with cheese and serve.

Easy Nacho Skillet Dinner

Easy Nacho Skillet Dinner

1 lb. ground turkey or beef

2 C. Progresso® red kidney beans, drained, rinsed (from 19-oz can)

1 (15-oz.) can tomato sauce

1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained

1 tsp. chili powder

2 C. slightly broken tortilla chips

4 oz. (1 C.) shredded Cheddar cheese

 

In large skillet over medium-high heat, brown ground turkey or beef until thoroughly cooked; drain.  Stir in beans, tomato sauce, corn and chili powder. Reduce heat to low; simmer 10 minutes, stirring occasionally.  Sprinkle tortilla chips evenly over beef mixture; top with cheese. Cover; simmer 2 minutes or until cheese is melted.

One Pan Beef Roast with Root Vegetables

One Pan Beef Roast with Root Vegetables

One Pan Beef Roast with Root Vegetables

1 beef Bottom Round Roast (about 3 pounds)

1 tablespoon minced garlic

1 teaspoon salt, divided

1 teaspoon pepper, divided

6 cups peeled diced beets (1-inch), about 1-1/2 pounds

5 cups diced sweet potatoes (1-inch), about 1-1/2 pounds

1 tablespoon vegetable oil

 

Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat. Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) If vegetables are not tender, return to oven and roast until tender. Carve roast into thin slices; season as desired. Serve with roasted vegetables.

Surf and Turf Foil Packs

Surf and Turf Foil Packs

Surf and Turf Foil Packs

1/2 lb. sirloin steak, cut into 1″ cubes

1/2 lb. shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 c. grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 T. Old Bay Seasoning

1 T. fresh thyme leaves

1 tsp. cumin

Freshly cracked black pepper

1 T. freshly chopped parsley, for garnish

Lime wedges, for garnish

 

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.  Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.  Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.  Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

One Pot Ham & Cheese Tortellini

One Pot Ham & Cheese Tortellini

One Pot Ham & Cheese Tortellini

 

1 tbsp. extra-virgin olive oil

1 shallot, minced

3 cloves garlic, minced

1/2 lb. deli ham, chopped

Freshly ground black pepper

1 1/2 lb. cheese tortellini

2 c. frozen peas

3/4 c. low-sodium chicken broth

1/3 c. heavy cream

1 c. shredded swiss

1/2 c. freshly grated Parmesan

Freshly chopped parsley, for garnish

 

In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes. Season with pepper. Add tortellini and frozen peas and stir until coated, then pour over chicken broth. Simmer until tortellini are al dente, 6 minutes. Add heavy cream, Swiss, and Parmesan and stir until creamy. Garnish with parsley and serve.

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables

 

We wanted a fresh take on teriyaki that would yield crispy chicken in a sweet, sticky sauce. Sheet-pan roasting proved ideal: We could crisp the chicken before applying a glaze while simultaneously preparing a vegetable “stir-fry” in the same pan. We browned chicken thighs in the oven, slashing the skin and placing them on a wire rack to allow the rendered fat to drain away. We tossed sliced bell pepper and mushrooms with garlic and ginger and spread them alongside the chicken to roast. Snap peas went in 10 minutes later so they wouldn’t overcook. Briefly broiling everything crisped the thighs’ skin further. As for the teriyaki sauce, a few pantry items did the trick, and we thickened it in the microwave before brushing it on our chicken. Depending on your wire rack, you may need to place parchment paper underneath the vegetables to prevent them from falling through.

 

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

2 T. vegetable oil, divided

1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

8 ounces shiitake mushrooms, stemmed and sliced thin

3 garlic cloves, minced, divided

1 T. grated fresh ginger, divided

8 ounces snap peas, strings removed

5 T. mirin

5 T. soy sauce

¼ cup water

3 T. sugar

2 tsp. cornstarch

â…› tsp. red pepper flakes

1 T. toasted sesame oil

1 T. toasted sesame seeds

½ tsp. table salt

 

Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 450 degrees. Set wire rack in rimmed baking sheet lined with aluminum foil. Make 3 diagonal slashes through skin of each thigh with sharp knife (do not cut into meat). Brush chicken with 1 T. vegetable oil. Lay chicken skin side up on half of prepared rack and roast for 20 minutes.  Toss bell pepper and mushrooms with remaining 1 T. vegetable oil, half of garlic, and 1½ tsp. ginger. Spread vegetables over empty side of rack. Rotate rack and continue to roast for 10 minutes. Sprinkle snap peas over vegetables and continue to roast until chicken registers 165 degrees and vegetables start to brown, about 10 minutes. Remove sheet from oven and heat broiler. Place sheet on upper rack and broil until chicken and vegetables are well browned and chicken registers 175 degrees, 3 to 5 minutes. Meanwhile, combine mirin, soy sauce, water, sugar, cornstarch, pepper flakes, remaining garlic, and remaining 1½ tsp. ginger in bowl and microwave, whisking occasionally, until thickened, 3 to 5 minutes. Remove sheet from oven, brush chicken with 3 T. sauce, and let rest for 5 minutes. Transfer vegetables to clean bowl, toss with sesame oil, sesame seeds, and salt. Serve vegetables and chicken with remaining sauce.

Dutch Oven Sweet Tart Chicken

Dutch Oven Sweet Tart Chicken

Dutch Oven Sweet Tart Chicken

 

Canola oil spray

½ medium onion, halved and sliced

3 or 4 chicken thighs (½ to ¾ pound)

Sea salt and freshly ground black pepper

2 T. pomegranate molasses

2 T. whole-grain mustard

2 or 3 unpeeled boiling potatoes, cut into 1-inch cubes

⅓ acorn squash, peeled or not, seeded, and cut in large chunks

6 ounces Brussels sprouts, trimmed and halved lengthwise

4 to 6 cremini mushrooms, thickly sliced

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with canola oil. Scatter the onion evenly in the pot. Arrange the chicken in a layer and lightly season with salt. In a small bowl, whisk the pomegranate molasses and mustard until the mustard is almost emulsified. Pour half the mixture over the chicken.  Arrange the potatoes on top, followed by the squash, and lightly season with salt and pepper. Scatter the Brussels sprouts over the squash, then top with the mushrooms. Pour the rest of the mustard mixture over all. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately

Dutch Oven Pomegranate Chicken

Dutch Oven Pomegranate Chicken

Dutch Oven Pomegranate Chicken

 

2 tsp. sesame oil

1 medium sweet potato, cubed

3 or 4 chicken thighs (½ to ¾ pound)

Sea salt and freshly ground white pepper

2 T. pomegranate molasses

2 T. peanut butter

1 T. soy sauce

½ head broccoli, cut into florets (about 2 cups)

One 15-ounce can diced tomatoes (not drained)

 

Preheat the oven to 450°F. Wipe the inside and lid of a cast iron Dutch oven with sesame oil. Scatter the sweet potato in the pot. Top with the chicken and lightly season with salt and pepper. In a small bowl, whisk the pomegranate molasses, peanut butter, and soy sauce. Pour over the chicken. Add the broccoli in an even layer. Pour the can of tomatoes and their juice evenly overall.  Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Dutch Oven Chicken Piccata

Dutch Oven Chicken Piccata

Dutch Oven Chicken Piccata

 

Olive oil spray

1 cup Arborio rice

1 cup broth (chicken or vegetable)

½ to ¾ pound chicken breasts or thighs

Sea salt and freshly ground black pepper

1 shallot, or 2 garlic cloves, minced

2 tsp. chopped fresh parsley

3 T. drained capers

1 lemon

½ red bell pepper, cored, seeded, and sliced into strips

½ head broccoli, cut into florets (about 2 cups)

 

Preheat the oven to 450°F.  Spray the inside and lid of a cast iron Dutch oven with olive oil. Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the broth and 2 T. water, and stir to make an even layer. Put the chicken in the pot and lightly season with salt and pepper. Sprinkle with the shallot, parsley, and capers. Cut the lemon in half and slice one half into rounds, reserving the other half. Top the chicken with a layer of lemon rounds.  Add the bell pepper and broccoli and lightly season with salt and pepper. Squeeze the juice from the other half of the lemon overall, taking care to remove the seeds. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Dutch Oven Lemon Lamb

Dutch Oven Lemon Lamb

Dutch Oven Lemon Lamb

 

Olive oil spray

1 shallot, or ½ small yellow onion, chopped

½ cup couscous

½ cup broth (preferably beef) or water

½ to ¾ pound boneless lamb, cubed

Sea salt and freshly ground black pepper

½ tsp. dried oregano

1 T. chopped fresh parsley

2 or 3 garlic cloves, chopped

2 tsp. grated lemon zest

½ cup pitted olives, halved

2 medium tomatoes, sliced ¾ inch thick

10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

 

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Scatter the shallot in the pot. Pour in the couscous and add the broth. Stir to make an even layer.  Put the lamb on the couscous and lightly season with salt and pepper. Sprinkle with the oregano, parsley, garlic, and lemon zest. Add a layer of olives. Lay the tomatoes on top followed by the asparagus. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

 

Olive oil spray

½ medium onion, thinly sliced

⅓ cup sherry

⅓ cup broth (preferably beef)

⅓ cup milk or milk substitute (soy, rice, or almond milk)

½ tsp. freshly ground black pepper

¼ cup hulled barley

½ to ¾ pound beef tenderloin or beef tips

6 ounces mushrooms, sliced (about 2 cups)

½ acorn or butternut squash, cubed (about 2 cups)

½ head broccoli, cut into florets, or about 2 cups frozen

 

Preheat the oven to 450°F. Spray the inside and lid of a castiron Dutch oven with olive oil. Scatter the onion in the pot. In a small bowl, whisk together the sherry, broth, milk, and pepper. Pour the barley into the pot and add about half of the sherry mixture. Stir to make an even layer of the grains. Add the meat, distribute the mushrooms on top, and pour the rest of the sherry mixture over the meat. Layer the squash over the meat, then fill the pot with the broccoli. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

 

One Pot Honey-Chili Trout

One Pot Honey-Chili Trout

One Pot Honey-Chili Trout

 

1 cup quinoa

½ to ¾ pound trout fillets 1 tsp. chili powder, or to taste

2 T. honey

¼ cup fresh orange juice

2 garlic cloves, chopped

½ medium zucchini, cut lengthwise and sliced into ½-inch half moons

½ small yellow squash, cut lengthwise and sliced into ½-inch half moons

14 ounces corn, fresh, frozen, or canned (drained)

Sea salt and freshly ground black pepper

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Place the quinoa in the pot with 1 cup water and stir the grains to make an even layer. Place the trout on top of the grains, skin side down. In a small bowl, mix the chili powder, honey, orange juice, and garlic. Pour the mixture over the fish. Scatter the zucchini and squash on top of the sh. Add the corn, filling the crevices. Season with salt and pepper.  Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

One-Pot Salmon with Snap Peas and Rice

One-Pot Salmon with Snap Peas and Rice

 

1 cup long-grain white rice

1 pound salmon fillet, skin removed

Kosher salt and pepper

4 ounces sugar snap peas, trimmed

1/3 cup low-sodium soy sauce

4 scallions, trimmed and sliced

2 tablespoons rice vinegar

1 tablespoon grated ginger

1 tablespoon dark brown sugar

 

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve. Technique: You can adapt this one-pot cooking method to shrimp and scallops. (Add them with the peas, after the rice has cooked for about 15 minutes.) The key is covering the skillet, so everything steams together. If your pan doesn’t have a lid, use a baking sheet.

Quick Beef and Rice

Quick Beef and Rice

 

1 pound ground beef or turkey

2 cups rice

1 package onion soup mix

4 cups water

1 15 oz. can cream of mushroom soup

 

Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.  Options: You can leave out the cream of soup if you don’t have it or just make a simple white sauce. If you don’t have any onion soup mix, sauté an onion and add 2 tsp. beef bouillon instead.

Mix and Match Skillet Meals

Mix and Match Skillet Meals

 

 

PASTA, RICE, GRAINS

SAUCE

MEAT

VEGETABLES

1 cup uncooked

14-16 oz. plus 1-1/2 cups liquid

1 lb. cooked

2 cups, cooked or raw

Rice Mixes

Tortellini

White Rice

Brown Rice

Pasta

Spaghetti

Bulgur Wheat

Noodles

Pasta Mixes

Cream of Chicken Soup

Cream of Mushroom Soup

Canned Broth

Pasta Sauce

Cheese Sauces

Cream of Potato Soup

Tomato Soup

Alfredo Sauce

Ground Beef

Chopped Beef

Frozen Meatballs

Chopped Chicken

Sliced Pork

Chopped Ham

Uncooked Shrimp

Canned Beans

Baby Carrots

Bell Peppers

Hash Brown Potatoes

Peas

Corn

Green Beans

Broccoli

Frozen Mixed Vegetables

 

 

Choose one ingredient from each column and combine them in a large skillet with a tight cover. This is a great way to use leftover meats and vegetables.

 

Bring the ingredients to a boil in a large skillet, then stir well, reduce heat, cover, and simmer for 20-30 minutes until pasta or rice is tender and meat and vegetables are thoroughly heated. Sprinkle cheese over skillet just before serving. You can begin each skillet meal by sautéing some onion and garlic in a bit of oil, then adding the remaining ingredients and simmering until done.

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

1 1/2 T. extra virgin olive oil, divided

sea salt

1 lb. skinless boneless chicken thighs

2 eggs, lightly beaten

3/4 cup Progresso Panko Italian Style Breadcrumbs

1/3 cup finely grated Parmesan cheese

3 T. minced parsley, divided

2 small turnips (about 1/2 lb.), trimmed, peeled, and cut into 1/4-inch thick slices

black pepper

1 lb. asparagus

1 large spring onion or 4 small spring onions, trimmed and cut into thin strips

 

Preheat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Sprinkle both sides of chicken with sea salt, and then, using a meat tenderizer (so that’s what those things are for) or a rolling pin, lb. and/or roll chicken to 1/4-inch thick. Trim any little bits of chicken that aren’t firmly attached and reserve for another use. In a wide, shallow bowl, combine Progresso’s Panko Italian Style Breadcrumbs, Parmesan, and 1 T. parsley. Immerse chicken thighs in egg mixture and lift, letting any excess egg drip off, and then press into panko mixture; flip, and press other side, lift chicken out and give it a gentle shake. Set breaded chicken on baking sheet. Repeat for remaining pieces. In a small bowl, toss turnips with 1 T. olive oil, and sprinkle with sea salt and pepper. Scatter turnips around chicken pieces. Slide sheet into oven and bake for 12 minutes. Meanwhile, rinse asparagus well. Break off woody ends, about a third of the way down. If asparagus spears are thicker than 1/2-inch, slice them in half, starting at the base and moving up. Drizzle asparagus and spring onion(s) with remaining 1/2 T. olive oil, and sprinkle with sea salt. Pull baking sheet from oven. Flip turnips, make a bit of room on the sheet, and add asparagus and onion. Bake an additional 8 – 12 minutes, or until chicken is golden and the internal temperature has reached 165 degrees F. Chicken can either be served as a fillet or cut into thin strips.

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in half lengthwise

3 T. olive oil

1 tsp. Italian seasoning

salt and pepper to taste

1 cup balsamic vinegar

4 T. honey

1/4 tsp. garlic powder

1/4 tsp. salt

Preheat oven to 400 degrees. Lb. chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.  Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze. Add balsamic vinegar to a medium saucepan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don’t burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

1 lb. brussels sprouts, trimmed

4 T. olive oil

Kosher salt and freshly ground pepper

1 1/2 lb. boneless, skin-on chicken thighs

1/2 cup dried cranberries

5 Tbs. plus 1/2 tsp. balsamic vinegar

Juice of 1/2 lemon

 

Place 2 baking sheets in an oven and preheat the oven to 400°F (200°C). Using a mandoline or a sharp knife, very thinly slice half of the brussels sprouts. Transfer to a large bowl, drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Toss to combine. Set aside. Using a knife, cut the remaining brussels sprouts into quarters. Transfer to a bowl, drizzle with the remaining 3 Tbs. olive oil and toss to combine. Set aside. Pat the chicken dry and season generously with salt and pepper. Carefully remove the 2 preheated baking sheets from the oven. Place the chicken, skin side down, on one of the baking sheets. Spread the quartered brussels sprouts evenly on the second baking sheet. Transfer both to the oven and cook for 15 minutes. Increase the oven temperature to 500°F (260°C). Carefully remove both baking sheets from the oven. Turn the chicken thighs over and stir the quartered brussels sprouts. Return both baking sheets to the oven and continue to cook, checking frequently, until the brussels sprouts are slightly crisp and beginning to char, 5 to 10 minutes, and the chicken skin is crisp and an instant-read thermometer inserted into the thickest part of a thigh registers 170°F (77°C), about 10 minutes. Remove both baking sheets from the oven and let cool slightly. While the chicken and quartered brussels sprouts are cooking, make the balsamic glaze. In a small saucepan over medium-low heat, combine the dried cranberries, 5 Tbs. of the balsamic vinegar and the lemon juice. Cook, stirring occasionally, just until the mixture comes to a simmer. Reduce the heat to low and simmer gently until the cranberries become plump and the liquid thickens slightly, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Add the cranberry mixture to the bowl with the thinly sliced brussels sprouts and toss to combine. Add the roasted brussels sprouts to the bowl with the thinly sliced brussels sprouts and toss to combine. Drizzle with the remaining 1/2 tsp. balsamic vinegar and season with salt and pepper. Transfer the chicken to a serving platter and spoon the brussels sprouts on top of and around the chicken. Serve immediately. Serves 4.

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

2 pkgs. Crescent Dough Sheets

½ lb. Ground Chuck

4 slices Bacon cooked crumbled

½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)

6 thin slices sandwich Ham cut into strips or smaller

7 ounces Pepperoni slices (one small package)

2 C. Shredded Hash Browns thawed

2 C. Shredded Cheese Cheddar or a blend of your favorites

6 eggs

¼ C. milk

½ tsp. salt

½ tsp. ground black pepper

4 tsp. grated Parmesan Cheese

 

Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

1 pound ground beef

1 large sweet onion, diced

1 large green bell pepper, diced

8 ounces brown mushrooms, chopped

2 tsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. Kosher salt

1 tsp. fresh ground black pepper

4 C. beef or chicken broth

8 ounces elbow macaroni

4 ounces provolone cheese slices, chopped (or 4 ounces shredded)

2 tsp. minced parsley, for garnish

Method

 

Add the ground beef to a large deep skillet over medium high heat. Cook until a brown crust appears before breaking the beef apart. Sauté until no longer pink. Add the onions, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring periodically, until the vegetables are soft and the mushrooms have released their liquid. Add the broth, ketchup, Worcestershire sauce, salt, and black pepper to the pan and stir to combine. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook), stirring once to make sure nothing is sticking. Remove cover, reduce heat to medium low and let simmer for another 5 minutes to thicken before serving. Turn off the heat, add in the provolone cheese and stir until melted and well combined. Garnish with minced parsley. Serve.

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

 

1 T. olive oil

8 ounces spicy Italian sausage, casing removed

1/2 C. mini pepperoni, divided

1 (15-ounce) can tomato sauce

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. garlic powder

8 ounces rotini pasta

Kosher salt and freshly ground black pepper, to taste

1 C. shredded mozzarella cheese

2 T. chopped fresh parsley leaves

 

Preheat oven to broil. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 C. pepperoni until heated through, about 1 minute. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 C. water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat; top with mozzarella and remaining 1/4 C. pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Homemade Beefaroni

Homemade Beefaroni

 

1 lb. ground beef

2 14.5 oz cans tomato sauce

1/2 C. grated Parmesan cheese

1/4 C. water

1 T. sugar

1 t. each garlic powder, salt and Italian seasoning

1/4 t. black pepper

1 lb. cooked pasta (I used the new Barilla piccolini ziti, because of it’s closeness in shape to the traditional beefaroni noodles, but any shape would be fine.)

 

Brown ground beef in a sauce pan and drain. Stir in remaining ingredients, except the pasta. Simmer for about 10 minutes, to let the flavors combine. Stir in the pasta until coated. Enjoy!

Ground Beef One Pan Dinner

Ground Beef One Pan Dinner

2 C. water
1 bay leaf
1 beef stock cube
1 clove garlic, crushed
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
31/2 oz. brown rice, uncooked
1 T. parsley, finely chopped
2 T. tomato paste
7 oz. cabbage, finely shredded
1 T. polyunsaturated oil
2 carrots, shredded
17 1/2 oz. lean ground beef
1 onion, large, finely sliced
3 T. shallots or chives, finely chopped

Shred cabbage and carrots; put to one side. Place oil in a large skillet and stir-fry garlic and onion over low heat until golden. Add beef and stir-fry until brown. Season with beef cube, bay leaf, thyme, tarragon, parsley and chives. Add rice, water and tomato paste. Reduce heat, cover and simmer over low heat for 30 minutes. Add cabbage and carrots to rice and stir fry just to mix and slightly soften. Serve immediately.

Yield: 6 servings
Calories: 245
Fat: 9g
Fiber: 3g

One-Pot Beef Stroganoff

One-Pot Beef Stroganoff

1 T. olive oil
1 C. finely chopped onion
2 cloves garlic, minced
1/2 lb. beef sirloin steak, thinly sliced
2 T. flour
1 can (14-1/2 oz.) beef broth
2 T. Dijon Mustard
2 tsp. paprika
1 medium green pepper, sliced
1 pkg. (8 oz.) sliced mushrooms
2 C. egg noodles, uncooked
1 C. water
1/4 C. Fat Free Sour Cream

Heat oil in large deep skillet or Dutch oven. Add onion and garlic; cook 1 minute, stirring occasionally. Add meat; cook until browned, stirring frequently. Add flour; mix well. Add beef broth, mustard and paprika; mix well. Stir in green peppers and mushrooms. Bring to boil. Add noodles and water; stir gently. Reduce heat to medium-low; simmer 10 minutes or until noodles are tender. Stir in sour cream; cook 1 minute or just until heated.

Yield: 4 servings
Calories: 320
Fat: 14g
Fiber: 3g

California Gold Hash

California Gold Hash

1 lb. Lean Ground beef (Ground turkey or chicken)
1 medium onion, chopped or medium diced
1 large potato, chopped or medium diced
1 T. turmeric
1 T. dried oregano
1 tsp. cumin
1/4 tsp. white pepper
2 whole bay leaves
1/2 cup water

Cook ground beef with turmeric, dried oregano, cumin and white pepper until mixture is crumbled and brown in a medium sized skillet. Add chopped onion and chopped potato to mixture. Add bay leaves and stir in 1/2 cup water. Simmer 15 minutes to a half hour to let flavors blend. Remove Bay Leaves before serving. Good alone or served with rice.

Note: I made this with ground turkey and both DH and I liked it quite well. The Turmeric stained my white nylon spatula yellow though 😉 It is a meal that my hubby affectionately calls “Slop” though.. If you don’t like a whole-meal-in-a-pan (like Hamburger Helper) then skip this recipe.

One Pot Chinese-Spiced Beef Stew

One Pot Chinese-Spiced Beef Stew

2 lb. boneless beef chuck, cut into 1 1/2-inch pieces

2 T. vegetable oil, divided use

1/3 C. dry sherry

2 T. sugar

3 T. soy sauce

1 piece fresh ginger, peeled and thinly sliced

2 garlic cloves, peeled

2 whole star anise

4 (3×1-inch each) strips orange peel

3 C. water

1 (1 1/2 lb.) bunch broccoli, cut into (1 1/2 x 1-inch) pieces

4 ounces snow peas, trimmed

1 bunch green onions, cut into 2-inch pieces

 

Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 T. vegetable oil over medium- high heat until hot. Add half of beef and cook until browned on all sides. Transfer beef to plate. Repeat with remaining oil and beef. Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic, star anise, orange peel, and 3 C. water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 1 1/2 hours, until meat is fork-tender. With slotted spoon, transfer meat to serving bowl and keep warm. Discard star anise. Increase heat to high and boil liquid 15 minutes or until reduced to about 2 C.. Skim fat. Meanwhile, in 4-quart saucepan, heat 1 inch water to boiling over high heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add snow peas and green onions and cook, covered, about 3 minutes longer or until all vegetables are tender-crisp. Drain vegetables and add to beef mixture. Pour reduced broth on top.

 

Yield: 8 servings

Calories: 370

Fat: 24g

Fiber:

 

 

 

One Pot Latin American Pork Stew

One Pot Latin American Pork Stew

2 tsp. olive oil

2 lb boneless pork loin, cut into 1-inch pieces

1 lg onion, chopped

4 clove garlic, minced

1 can(s) diced tomatoes(14 1/2 oz) with juice

1 c cilantro, fresh, chopped

1 tsp. cumin, ground

3/4 tsp. salt

1/2 tsp. coriander, ground

1/4 tsp. cayenne pepper, ground

1 md jalapeño, minced

2 c water

3 md sweet potatoes, peeled and cut into 1/-inch chunks

2 can(s) black beans, rinsed and drained(15-19 oz)

 

Preheat oven to 350 F. In a non-stick 5 qt. Dutch oven, heat olive oil over medium-high heat. Add pork in batches and brown. Transfer pork to a bowl. Reduce heat to medium. In the drippings cook onion until soft, about 10 minutes, stirring frequently. Add garlic and continue cooking another minute. Add tomatoes with their juice, half of the cilantro, cumin, salt, coriander, ground cayenne and water. Heat to a simmer and stir in the pork. Cover and bake in the oven for 30 minutes or on the stovetop. Stir in the sweet potato chunks; cover and bake in the oven for 40 minutes longer until potatoes and pork are tender. Stir in the black beans and the rest of the fresh cilantro; cover and warm for 15 minutes or until heated through.

 

Yield: 8 servings

Calories: 340

Fat: 9g

Fiber:

 

 

 

Thanksgiving in a Pot

Thanksgiving in a Pot

10 oz Can Turkey Gravy

2 Medium Onion, sliced thin

6oz. Box of Chicken Flavor Stove-Top Stuffing

2 Turkey Thighs ( 1 lb. Each)

2 C. Frozen Green Beans

 

Mix onion and seasoning packet from stuffing into gravy in a 5qt. dutch oven.  Add turkey add turn to coat.  Bake 1 hour.  Turn Thighs and add frozen green beans.  Bake another hour.  Remove meat and beans from gravy mix.  Add water to make 2 C. liquid total.  Add stuffing and cover.  Allow to stand 5 minutes off stove.  Fluff stuffing with fork and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta

IMG_0715edit1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

Spicy Sausage Skillet

Spicy Sausage Skillet

1 T. olive oilspicy-sausage-pasta-16b
1 lb. smoked sausage or kielbasa, sliced into 1/4″ slices
2 T. dried minced onion flakes
1 tsp. garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 C. heavy cream
8 oz. campanelle pasta (or penne)
1/4 tsp. salt
1/2 tsp. pepper
1 C. Monterey Jack cheese, shredded
1/3 C. thinly sliced scallions

Heat olive oil over medium high heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned. Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender. Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly. One Pot Meal.

Skillet Spaghetti with Shrimp

Skillet Spaghetti with Shrimp

Skillet Spaghetti with Shrimp

 

2 slices hearty white sandwich bread, torn into quarters

3 T. extra-virgin olive oil

6 cloves garlic, minced

1/4 tsp. red pepper flakes

1 1/2 pounds extra-large shrimp, peeled, deveined, and tails removed (21 to 25 per pound)

Salt and pepper

1 (28-oz.) can crushed tomatoes

2 C. water

8 oz. spaghetti, broken in half

1/4 C. chopped fresh basil

 

Pulse bread in food processor until coarsely ground, about 5 pulses. Heat 1 T. oil in 12-inch nonstick skillet over medium heat. Cook bread crumbs until golden, about 5 minutes. Add half of garlic and 1/8 tsp. pepper flakes and cook until fragrant, about 30 seconds; transfer to bowl. Wipe out skillet with paper towels. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving it until spotty brown on first side, about 1 minute; transfer to bowl. Repeat with remaining 1 T. oil and remaining shrimp. Add tomatoes, water, pasta, remaining garlic, and remaining 1/8 tsp. pepper flakes to now-empty skillet and bring to boil. Cover and cook over medium heat until pasta begins to soften, about 7 minutes. Reduce heat to medium-low and simmer, covered, until pasta is nearly al dente, about 5 minutes. Add shrimp and cook over medium-low heat until shrimp is cooked through, 1 to 2 minutes. Stir in basil. Sprinkle with toasted bread crumbs. Serve.

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

 

2 large lemons

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon chopped fresh oregano

4 cloves garlic, minced

6 tablespoons olive oil, divided

salt and black pepper

2 bone-in chicken breasts with the skin

2 large Russet potatoes, peeled and quartered

1/2 pound green beans (ends trimmed)

1/2 cup pitted Kalamata olives, halved

 

Preheat oven to 400 degrees. With a zester or fine grater, remove approximately 1 teaspoon zest from one of the lemons.  Transfer to a small bowl.  Slice one of the lemons and remove the seeds; set aside.  Juice the other lemon; set aside. To the bowl with the zest, add the parsley, oregano, garlic, 2 tablespoons olive oil and ½ teaspoon each salt and pepper.  Stir to form a paste.  Keeping the skin intact, carefully spread equal amounts of the herb paste underneath.  Place chicken on a non-stick baking sheet. Toss the potato wedges with 1 tablespoon olive oil and salt and black pepper to taste.  Place them around the chicken.  Scatter lemon slices around the baking sheet.  Drizzle lemon juice over the chicken and potatoes and drizzle chicken with 2 tablespoons olive oil (or 1 tablespoon each). Bake for 35 minutes.  Flip the potatoes.  Toss the green beans with remaining 1 tablespoon olive oil and salt and black pepper to taste.  Scatter the green beans around the chicken and potatoes.  Bake an additional 25 minutes or until chicken is 165 degrees in the center. Scatter the black olives over the chicken, potatoes and green beans.  Garnish with chopped fresh parsley and serve immediately.

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff

3 tsp. extra-virgin olive oil, divided

8 oz crimini mushrooms, sliced

salt and pepper

1/2 C. diced onion

2 cloves garlic, minced

1 lb ground beef

2 tsp. paprika

4 C. low sodium beef broth*

8 oz dry rotini

1/2 C. sour cream

fresh parsley, for serving

 

Heat 1 tsp. of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside. Heat the remaining 2 tsp. of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine. Pour in the beef broth and the pasta*. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream. Serve topped with fresh parsley.

 

*While 4 C. of beef broth always works well for me, many have commented that they ended up with too much liquid. You can always start with 3 C. of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta will also affect how much liquid you need.

One Pot Spicy Southern Sausage and Rice

One Pot Spicy Southern Sausage and Rice

1 tsp. extra virgin olive oil
1 (13-oz.) fully-cooked Kielbasa sausage*, cut on the diagonal into coins
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
1 jalapeno pepper, sliced
1 (14 oz.) can no-salt-added diced tomatoes, with juices
2 bay leaves
1 tsp. dried thyme
1 tsp. dried oregano
½ tsp. red pepper flakes
1½ C. dry long-grain rice
2 C. low-sodium chicken broth

Heat the oil in a non-stick skillet over medium-high heat until nearly smoking. Add the sliced Kielbasa and arrange in a single layer as much as possible. Allow to cook, undisturbed, for 90-120 seconds, until browned. Flip the sausage pieces and brown on the other side. Add the peppers, onions, and jalapeno to the pan. Sauté 3-4 minutes until the vegetables start to brown. Pour in the can of diced tomatoes (do not drain), and add the bay leaves, thyme, oregano, and red pepper flakes. Stir well. Turn the heat down to medium and add the uncooked rice to the pan along with the chicken broth. Let the contents come to a boil and allow the liquid level to reduce until the rice starts peeking out of the top. Once the liquid is below the rice (about 5 minutes or so), cover the pan and turn the heat to low. Let the rice steam for 15 minutes before uncovering and stirring the contents. Discard the bay leaves and serve hot.

Forgotten Chicken

Forgotten Chicken

Grease a 9×13 pan with butter. Spread 1 to 1 1/2 C. raw rice on the bottom of pan. Lay chicken on top. Pour 1 can cream of mushroom soup diluted with 1 1/2 C. Milk over the top of the chicken. Sprinkle envelop of dry onion soup mix over the top. Cover pan with foil. Bake 2 hours at 350. Sprinkle with Parsley and Paprika before serving.

One Pot Hawaiian Pasta

One Pot Hawaiian Pasta

One Pot Hawaiian Pasta

4 slices thick cut bacon, chopped

16 oz ham steak (or thick sliced from the deli), cubed

1/2 large red onion, chopped

2 cloves garlic, minced

1 (15 oz) can tomato sauce

2 C. water

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. Kosher salt

1/2 tsp. red pepper flakes

12 oz dry penne pasta

16 oz diced pineapple (fresh or canned)

1 C. (4 oz) mozzarella cheese

Chopped parsley, for topping

 

Heat a large skillet over medium heat and add the bacon. Cook until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate to drain. Discard all but 1 T. of the bacon grease.  Add the cubed ham and onion to the skillet. Cook, stirring frequently, until the ham is browned and the onion is just soft, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds more. Add the tomato sauce, water, basil, oregano, salt and pepper flakes. Stir to combine, then add the pasta and stir again. Bring the mixture to a boil, then cover and cook until the pasta is tender, about 15 minutes (stir one or two times during cooking to make sure nothing is sticking).  Stir in the pineapple and reserved bacon, then remove from the heat. Sprinkle the top of the pasta with the mozzarella and cover again. Let the dish sit until the mozzarella is melted. Sprinkle with parsley before serving.

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Non-Stick Cooking Spray
1 tsp. dried Oregano
1 tsp. Allspice
¾ tsp. Cinnamon
1 tsp. Kosher Salt
Pepper
3 T. EVOO
2 lb. bone-in, skin on, Chicken Breast halves, each cut in half
1 small head broccoli, cut into 8 long sticks
2 large Yukon Gold Potatoes, cut into eighths
¼ C. chopped fresh Mint
¾ C. chopped fresh flat leaf Parsley
1 tsp. Red Wine Vinegar or Lemon Juice

Preheat oven to 425. Lightly oil rimmed backing sheet or spray with cooking spray. Mix together seasonings with pepper to taste with 1 T. EVOO in small bowl. Rub all over chicken breasts and place on baking sheet. Toss broccoli and potato with remaining oil, season with salt & pepper, and spread on baking sheet between chicken. Roast until chicken is cooked through, skin is crispy, and vegetables are tender and nicely browned, 35-40 minutes. Sprinkle mint and parsley over chicken and drizzle with lemon juice (feel free to leave herbs and lemon off some chicken for picky eaters).