In today’s multitasking world, one-pot meals are a great way to cut down on prep and clean-up time. But you don’t have to resort to using the infamous “helper-in-a-box.” Here are three quick and easy skillet dinners. Just add a green salad or a side of your favourite veggies to complete the meal.
Skillet Spanish Rice
1 lb lean ground beef (you could substitute ground turkey)
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 cup uncooked long-grain white rice
1 tsp chili powder
½ tsp ground cumin
½ teaspoon salt
½ tsp freshly ground black pepper
1 cup tomato sauce or ½ cup each of tomato sauce and salsa
2 cups water
1 Tbsp chopped cilantro (optional)
In a large skillet over medium heat, brown the ground beef, onions and green pepper. Pour off all fat. Stir in the remaining ingredients and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until rice is tender. Fluff rice with a fork and stir in cilantro, if using. Makes six servings.
Spicy Sausage Skillet
2 tsp olive oil
1 lb Italian sausages, spicy or mild, cut into quarter-inch slices
1 small onion, chopped
1-2 cloves garlic, finely chopped
2 cups low-sodium chicken broth
1¼ cups canned chopped tomatoes
½ cup heavy cream
8 oz farfalle pasta (bowties), you could also use rotini
¼ tsp salt
½ tsp freshly ground black pepper
1 cup grated Monterey Jack cheese
¼ cup thinly sliced green onions
Heat olive oil in a large skillet over medium heat. Add the sausage slices and onion and cook until sausage is lightly browned; add the garlic and cook, stirring, for another minute, being careful not to let garlic burn. Pour off any excess oil.
Add broth, tomatoes, cream, pasta, salt and pepper to skillet and stir to combine. Bring to a boil; reduce heat to low, cover skillet and simmer until pasta is tender, about 15 minutes.
Remove skillet from heat and stir in half the cheese; sprinkle remaining cheese on top and broil until cheese is bubbly and browned. Sprinkle with green onions. Makes six servings.
Gnocchi with Shrimp and Asparagus
Extra virgin olive oil
One 1-lb package shelf-stable gnocchi (the kind packaged in shrink-wrap)
½ cup thinly sliced shallots
1 lb asparagus, ends trimmed, cut into two-inch lengths
¾ cup low-sodium chicken broth
1 pound large raw shrimp, peeled and deveined (thawed frozen ones are fine)
¼ tsp freshly ground black pepper
Pinch of salt
2 Tbsp fresh lemon juice
1⁄3 cup freshly grated Parmesan cheese
2 Tbsp shredded fresh basil
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the gnocchi and cook, stirring often, until gnocchi are plumped and golden in spots, about eight minutes. Transfer gnocchi to a bowl.
Add two teaspoons of olive oil to the skillet along with the shallots. Cook, stirring, until shallots begin to brown, one to two minutes. Stir in asparagus and chicken broth. Cover skillet and cook until asparagus is barely tender, three to four minutes.
Add the shrimp, salt and pepper; cover and cook until shrimp are pink and just cooked through, about three to four minutes. Return the gnocchi to the skillet along with the lemon juice and cook, stirring, until gnocchi are heated through. Remove from heat; sprinkle with cheese, cover skillet and let stand until cheese is melted. Sprinkle with shredded basil. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
