one dish

This lightened-up lasagna is full of the flavors you know and love like mozzarella cheese and creamy ricotta, but swaps in thinly sliced sheets of eggplant instead of lasagna noodles. Eggplant gives the recipe the cozy feel of noodles without the high carb count.

Eggplant Lasagna

olive oil

eggplant

low fat ricotta cheese

tsp sea salt

basil

garlic powder

low fat shredded mozzarella

basil (optional)

96% beef

pasta sauce

oregano

broccolini

Sea salt and pepper

Preheat oven to 400ºF and line a large baking sheet with parchment paper. Remove ends from eggplant and slice lengthwise in 6 (1/4-inch) slices. Place on baking sheet and drizzle with olive 1 teaspoon olive oil. Bake for 10 minutes. Cool for 5 minutes at room temperature.

While eggplant roasts, heat a medium skillet over medium heat and add ground beef. Use a spatula to break up into crumbles. Cook 5 minutes. Stir in oregano, sea salt and pasta sauce. Bring to a simmer and simmer for 5 minutes. Turn heat off.

Stir together ricotta cheese, egg, basil, garlic and sea salt in a small bowl.

Line the bottom of an 8x8 baking dish with parchment paper. Place 2 slices of eggplant in baking pan and spread half of the ricotta cheese on top. Add a cup of sauce and spread evenly. Sprinkle with 1/4 cup mozzarella. Repeat with 2 more slices of eggplant, ricotta, meat and mozzarella.

For the final layer, place 2 slices of eggplant on top follows by meat mixture and remaining 1/2 cup of mozzarella cheese.

Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes longer until cheese is golden brown. Cool lasagna at room temperature for 10 minutes.

While lasagna cools, spread broccoli on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast at 400F for 10 minutes.

Slice lasagna into 4 slices and place 1 piece in large compartments of 4 MPOF teal containers. Sprinkle with chopped basil. Divide roasted broccoli between the small compartments.

An easy one-dish recipe using uncooked pasta, raw sausage, pantry ingredients and fresh mozzarella that bakes into a cheesy, saucy Italian casserole with perfectly al dente pasta, browned sausage &#8220;meatballs&#8221; and gooey, melted cheese.

No-Boil, No-Brown Italian Sausage & Pasta Bake

oz orecchiette pasta (or something similar)

32 oz jar spaghetti

beef broth

water

salt

pepper

Italian sausage links (1.25 lbs or so)

oz fresh mozzarella balls

Fresh grated parmesan and chopped parsley (optional)

This Ham and Cheese Breakfast Casserole Recipe is packed with fluffy eggs, potatoes, ham, and plenty of cheese! This quick and easy recipe is perfect for brunch.

Ham and Cheese Breakfast Casserole Recipe

eggs

(12 oz) can evaporated milk (can use 1 1/2 cups “regular” milk

black pepper

(28 oz) bag Frozen Potatoes O’Brien w/ Onions & Peppers (keep frozen)

mozzarella cheese

(8 oz) bag shredded cheddar cheese

parmesan cheese

Cilantro

onions

Preheat oven to 350 degrees and grease a 9x13 pan with cooking spray.

In a large bowl whisk together eggs, milk, salt, and pepper. Set aside.

In another VERY large bowl, mix together frozen potatoes (break up any clumps), ham, and the three cheeses.

Pour egg mixture over potato mixture and stir to combine.

Pour mixture into prepared pan.

Bake, uncovered, for about 1 hour - 1 hour 15 minutes, or until bubbling and the eggs have set and the potatoes are tender.

Remove from oven and let rest for about 5-10 minutes.

Top with cilantro and green onions, if desired, serve and enjoy!

https://content.jwplatform.com/videos/YoId16wN.mp4

This Ham and Cheese Breakfast Casserole Recipe is so easy to make and so yummy. It's packed with creamy eggs, Potatoes O'Brien, smoky and salty ham, and plenty of cheese!

Ham and Cheese Breakfast Casserole

This Butter Chicken is oven-cooked with a mildly spiced creamy tomato sauce, thickened with ground almonds and balanced with a spritz of lemon.
Slightly adapted from a recipe by Romy Gill in The Guardian

Quick and Easy Butter Chicken

(2 ounces) ground almonds

tsp tandoori masala (available

tsp coriander

chilli powder or flakes

tsp caster sugar

(3/4 cup) single cream

(2 ounces) tomato purée

(3/4 oz) fresh grated ginger

garlic,

lemon, juiced

(1lb) chicken breast,

coriander,

Preheat the oven to 180°C/160°C Fan/350°F (gas mark 4).

Place all the ingredients, in the order listed above, in a large and lidded casserole dish and mix until well combined.

Cover with the lid and cook in the oven for 1 hour.

Remove from the oven and leave to rest for 15 minutes before serving with rice and/or naan bread.

First, let me just say how excited I am to be joining the Food & Friends section on The Pioneer Woman.

Mushroom & Asparagus One-Pot Pasta

lb. White Or Baby Bella Mushrooms, Sliced

weight Bowtie Pasta

Kosher Salt

Black Pepper

tbsp. Olive Oil

Water

lb. Asparagus, Ends Trimmed And Cut Into 6 Or 8 Even Pieces

tbsp. Salted Butter

c. Heavy Cream

Freshly Grated Parmigiano-Reggiano Cheese, For Serving

Bacon, Crumbled, For Serving (optional)

Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan. Bring to a boil over high heat. Cook pasta, stirring constantly, for about 5 to 6 minutes and then add asparagus.Cook for another 3 to 4 minutes and then add butter and heavy cream. Lower heat to low, mix thorough and continue cooking until pasta is al dente, another 2 to 3 minutes. Season with salt and pepper to taste if necessary.Recipe inspired by Martha Stewart's One-Pot Penne Pasta.

I needed a quick dinner and I googled pasta with mushrooms and asparagus and came across this recipe. This was super easy to follow and turned out absolutely delicious. Both my kids (3 and 6) ate this up with zero complaints!

Our Low FODMAP Chicken &amp; Lentils is an easy one-pan meal that you can get on the table in less than an hour.

Low FODMAP Chicken &amp; Lentils

(1.4 kg) chicken thighs ((about 6 pieces), bone-in, skin on)

Kosher salt

Garlic-Infused Oil, (made with olive oil

(64 g) chopped scallions, (green parts only)

red bell pepper, (cored

coriander

paprika

tomatoes

(240 ml) low FODMAP chicken stock

(56 g) dried red lentils, (rinsed)

(8 g) chopped flat-leaf parsley

Season the chicken on all sides with salt and pepper. Add oil to large, cold, straight-sided skillet and place chicken thighs in pans, skin-side down. Place over low-medium heat and cook for several minutes, about 8 minutes or so, or until the skin is crisped. The crisped skin is a must. Flip the thighs over and cook for a few more minutes, then remove from pan. The chicken should be a little more than halfway cooked through.

Add scallions and red bell pepper strips to pan and sauté over low-medium heat for a few minutes or until beginning to soften, then stir in coriander, oregano and smoked paprika and cook for 30 seconds, combining everything well.

Stir in the canned tomatoes, stock and lentils, nestle the chicken back into the pan, skin-side up, cover and bring to a boil. Adjust heat and maintain a low simmer for about 25 to 30 minutes or until the chicken is cooked through and the lentils are soft. Taste and adjust seasoning, if desired. Garnish with parsley right before serving. Leftovers can be refrigerated in an airtight container for up to 3 days.

Baked Greek meatballs and potatoes is the one-dish dinner everyone will love! Serve with Greek Salad to start and Pita Bread to soak up any lemony, garlicky Ladolemono Sauce left in the pan.

Greek Meatballs and Potatoes

sandwich bread, (day-old

beef

yellow onion, (grated)

garlic cloves, (minced)

parsley

cumin

nutmeg

Black pepper

Yukon gold potatoes,

red onion, (halved and thinly sliced)

Ladolemono Sauce

Get ready. Position a rack in the center of the oven and heat to 375°F.

Soak the bread. Place the bread in a small bowl and cover with water (or milk, if you like). Set aside for a few minutes until the bread is so tender and fully soaked that it falls apart. Use your hands to wring out excess water, then crumble into a medium mixing bowl.

Prepare the Greek Meatballs. To the bowl with the bread, add the onion, garlic, egg, parsley and/or mint, oregano, cumin, and nutmeg. Add a big pinch of salt and pepper. Use your hands to knead the mixture until well combined.

Assemble the keftedes and potatoes. Arrange the potato and onion in the bottom of a 9x13 baking dish and season with a big pinch of salt and pepper. Form the meat mixture into about 15 small meatballs, tucking them in between the potatoes and onions as you go. Pour the Ladolemono all over the meatballs and potatoes.

Bake. Cover the baking dish with a piece of foil and bake in the heated oven until the meatballs are nearly cooked through, about 30 to 40 minutes. Uncover and return the dish to the oven for another 10 to minutes, or until the meatballs are fully cooked through and the potatoes are golden and tender.

Finish and serve. Garnish with more fresh herbs and serve.

Quick and easy skillet that&#39;s light and filling!

BBQ Chicken and Butternut Skillet

squash

olive oil (7 g)

garlic (minced (or 2 frozen cubes))

onion (diced (100 g))

tsp kosher salt

tsp cumin

tsp chili powder

cauliflower

rotisserie chicken breast (chopped (400 g))

corn (fresh or frozen (130 g))

Greek cream cheese (or reduced-fat cream cheese (28 g))

nonfat Greek yogurt (95 g)

Tbsp *Kinder no sugar BBQ sauce (30 g)

oz gruyere or sharp cheddar cheese (grated (56 g)**)

Cilantro (chopped)

Avocado

red onion

Cherry tomatoes

Shredded lettuce

Heat a heavy-bottomed pan over medium-high heat. Spray with a mist of olive oil spray, add chopped butternut squash and spray with an additional generous mist. (This was 7 grams for me.)

Cook (covered if you’d like to move it along) for about five to ten minutes, opening often to stir. When they’re starting to get tender, add garlic, onion, and dry seasonings and cook for a minute. Add the frozen cauliflower florets and cook for another ten minutes or until all veggies are as tender as you like. If it’s dry, add a couple of tablespoons of water as you go.

Add the cooked, chopped chicken, and corn. Combine well and then add your cream cheese, and Greek yogurt. Mix well, then smooth the top. Drizzle with 2 Tbsp BBQ sauce and sprinkle with grated gruyere (or sharp cheddar.) Broil for 2-4 minutes until your cheese is melted nicely.

Remove from the oven and sprinkle with chopped cilantro and diced red onion. Serve with optional chopped cherry tomatoes, fresh avocado, additional cilantro and bbq sauce.  I love mine piled over or under chopped lettuce!  My kids love it over brown rice.

I LOVE this dish!  I'm not a fan of cauliflower so I subbed broccoli and it is so good.  I am making it for the 3rd time this week.

Love it! So filling, good texture. I also put over shredded lettuce, as recommended. We split portions into 4 for the recipe vs 5, at ~375 calories per serving.

WOW, WOW, WOW! So delicious!  I was skeptical to make this dish as the ingredients seemed a bit weird together, I’m looking at you cauliflower! But the flavours all came together and was another hit in the household with my husband saying,”Yeah, I’d eat this again!” I don’t know how you do it, but I obviously trust anything you create!

This is delicious, thank you! How do I figure out a serving size though? I tripled this recipe so that I would have leftovers for my entire family for three days. I realize that a serving size is 1/9 of the recipe but what does that equate to when I’m trying to actually measure out my portion size? And this comment goes for all of your recipes. I never know how much I should be giving myself because I double or triple the recipes for longevity. Also, I noticed you do a lot of measurements in grams. Is there a reason for that versus using cups? Thank you!

Delicious! I made this for my family and everyone asked for seconds. A huge hit with all four of my boys. It came together so quickly and was the perfect hearty weeknight meal. We paired with a crunchy green salad and the boys made burritos with the bbq chicken skillet. Yum!!

My girls and I loved this! Chopped everything up in the afternoon and it came together quickly at dinner. Only change I made was doubling the seasonings, it just needed a little more flavor for me.

Delicious, one-dish dinner skillet meal that your family is sure to love!

Cajun Chicken Spaghetti Squash Skillet

spaghetti squash

lb. chicken breast

Cajun seasoning

onion (chopped (140 grams))

bell pepper (chopped (140 grams))

zucchini (chopped (120 grams))

garlic cubes (or minced cloves)

Tbsp. soft cheese (45 grams; macros calculated with dairy-free feta)

(10 oz. Rotel (280 grams;

Parsley

Salt (to taste)

Pepper (to taste)

cheese (optional)

Cook spaghetti squash using any of the methods below: Roast: Slice the spaghetti squash in half across the shorter axis, which makes it easier to chop in half while keeping the strands longer. Remove the seeds from the squash. Spray the exposed flesh with olive oil spray and generously season with Kosher salt and pepper. Place the squash halves face down on parchment paper or foil and roast at 425°F for approximately 40 minutes, or until the squash is tender but still has a slightly firm texture (al dente). Use a fork to scrape and remove the strands from the roasted squash. Instant Pot: Place the steam basket or trivet in the bottom of your Instant Pot and add 1 cup of water. Cut the spaghetti squash in half across the short axis and remove the seeds. Place the squash halves cut side up. Cook at high pressure for 6 minutes. Once the cooking is complete, immediately release the steam and open the Instant Pot as soon as possible to prevent the squash from becoming too mushy. Use a fork to scrape and remove the strands from the cooked squash. Microwave: Poke the spaghetti squash in several places with a fork or knife. Microwave the squash for 7–10 minutes, remembering to rotate and check halfway through, and then every couple of minutes. Be cautious, as too much pressure inside the squash can cause it to explode. Once microwaving is done, carefully hold the squash with a hot pad and cut it in half. Scoop out the seeds and use a fork to shred into strands.

Heat a Dutch oven or heavy-bottomed skillet over high heat with a spritz of oil. Season the chopped chicken breasts with Cajun seasoning, salt, and garlic powder. Toss the chicken to coat well. Add the chicken to the hot pan and cook in a single layer for about 2 minutes per side without stirring—you want to develop some nice color. If your pan is not large enough, cook the chicken in batches to avoid overcrowding. Once cooked, remove the chicken from the pan and set aside. If necessary, wipe the pan to prevent excessive smoking.

If the pan has cooled down, spray and heat it again. Add the peppers, onions, and chopped zucchini. Sprinkle a pinch of salt to help release their juices. Sauté the veggies for about 5 minutes until they become fragrant and tender. Add the garlic and your choice of soft cheese, then stir and smash the cheese until it melts into the mixture. Incorporate the sour cream and canned Rotel, mixing well. Add the cooked spaghetti squash to the mixture. Sprinkle some parsley over the dish and season with additional salt and pepper to taste.

Top with your preferred cheese and broil it for a few minutes to melt and slightly brown the cheese.

Very easy and quick to throw together on a weeknight without sacrificing taste!

Amazing! This will be on repeat from now on!

I made this tonight for dinner and used my homemade Cajun seasoning instead of store bought. This dish was good but I still felt like it needed a little something more and can’t put my finger on it. Possibly extra Cajun seasoning or red pepper flakes over the whole dish once combined?

This garden veggie quiche for one is huge! t&#39;s got sausage, chopped veggies, herbs, spices, and a little cheese. t&#39;s so delicious and easy to whip up for breakfast, or any satisfying HIGH protein meal.

Garden Veggie Quiche for One

Cut Da Carb wrap* ((only available on their website- WORTH IT))

½ a zucchini (chopped small (75 g))

mushrooms (chopped small (75 g))

(chopped small (85 g))

red bell pepper (chopped small (50 g))

green onions (chopped (20 g))

arugula (chopped (20 g))

Tbsp basil (chopped (5 g))

Jimmy Dean Turkey Sausage (chopped small (23 g))

¼ tsp black pepper

liquid egg

Tbsp crumbled goat cheese (14 g)

Pre-heat oven to 350.

Line a baking dish (one that’s preferably slightly smaller than your wrap) with parchment (this is crucial if you want to be able to remove it for easy slicing!)  Place your Cut Da Carb wrap on top of the parchment and press it into the pan. Make sure the pan is small enough that the edges of the wrap are raised to hold in the egg whites. Spray the wrap with a light mist of olive oil spray and sprinkle with a little kosher salt.

Fill your wrap “crust” with all of your veggies; zucchini, tomato, mushrooms, bell, onions, arugula, and basil. Make sure you chop your turkey sausage link into little pieces and scatter them all over the veggies. Sprinkle everything with salt, pepper, and garlic.

Pour liquid egg whites evenly over the veggies and sausage, then sprinkle the top with goat  cheese. Bake for 45 minutes. Let sit for five minutes and then carefully remove the whole thing by lifting the parchment out onto a platter or cutting board. Garnish with extra basil!

Can't wait to try this, it looks amazing! Any tips on what to use for the crust if you need it to be gluten free? Thanks!

This is such a genius recipe. I come back to it again and again. It is pretty customizable but I stick to the original version. It’s so big, filling, veggie-full, and satisfying! Only issue is waiting 50 minutes to eat it! Highly recommend this one for breakfast, lunch, or dinner!

This is so easy to make and so delicious! I’ve been making it at least three times a week! So filling and macros are amazing!

Spaghetti Squash is such a great, easy, way to bulk up a meal while keeping it light and lower in carbs. These pulled pork spaghetti squash boats come together so quickly and feel like comfort food!

Pulled Pork Spaghetti Squash Boats

Top 15 one dish recipes from across the web

The most viewed one dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Eggplant Lasagna

No-Boil, No-Brown Italian Sausage &...

Ham and Cheese Breakfast Casserole ...

Quick and Easy Butter Chicken

Quick and Easy Butter Chicken

Mushroom & Asparagus One-Pot Pasta

Low FODMAP Chicken & Lentils

Greek Meatballs and Potatoes

BBQ Chicken and Butternut Skillet

Cajun Chicken Spaghetti Squash Skil...

Garden Veggie Quiche for One

Pulled Pork Spaghetti Squash Boats

Turkey mushroom Spaghetti Squash Qu...

Cottage Cheese Spaghetti Squash Mar...

Baked Gnocchi

Top 15 one dish recipes from across the web

The most viewed one dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Lasagna

No-Boil, No-Brown Italian Sausage &...

Ham and Cheese Breakfast Casserole ...

Quick and Easy Butter Chicken

Quick and Easy Butter Chicken

Mushroom & Asparagus One-Pot Pasta

Low FODMAP Chicken &amp; Lentils

Greek Meatballs and Potatoes

BBQ Chicken and Butternut Skillet

Cajun Chicken Spaghetti Squash Skil...

Garden Veggie Quiche for One

Pulled Pork Spaghetti Squash Boats

Turkey mushroom Spaghetti Squash Qu...

Cottage Cheese Spaghetti Squash Mar...

Baked Gnocchi

The most viewed one dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Low FODMAP Chicken & Lentils