one dish meal

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Delicious Chicken Pot Pie

potato, diced

onion, diced

celery, diced

carrot, diced

margarine

all-purpose flour

chicken broth

half-and-half

salt

pepper

pie crusts (either store bought

Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

Cook over medium heat stirring constantly until thickened and bubbly.

Stir in salt and pepper; add chicken and stir well.

Pour into shallow 2 quart casserole dish and top with pie shells.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!!  My boys said, "it was da bomb", (meaning excellent).  I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

Stovetop Tuna Orzo Casserole with Broccoli

butter

onion,

thyme

orzo pasta

milk (not nonfat)

water

salt, divided,

black pepper

broccoli crown (about 12 ounces)

Parmesan cheese

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, thyme, and 1/4 teaspoon salt, and cook, stirring occasionally, until the onion has softened and is starting to brown, about 8 minutes.

Add the orzo and cook, stirring occasionally, until toasty smelling, about 1 minute. Add the milk, water, and remaining 3/4 teaspoon of salt, and season with pepper. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the orzo is almost cooked through, 12 to 15 minutes. (Add more water as needed if the orzo absorbs it all before tender.) Meanwhile, prep the broccoli.

Cut the broccoli into very small florets, about 1/2-inch pieces. When the orzo is almost ready, add the broccoli and cook, stirring occasionally, until just cooked through, about 3 minutes.

Remove from the heat and add the tuna and cheese. Stir until the cheese is melted, then taste and add more salt as needed. Serve immediately.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

olive oil, divided

head broccoli, cut into 1/2-inch florets

red wine vinegar

feta cheese

Kalamata olives, coarsely chopped

Kosher salt

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

Pork and Broccoli Rice Bowls

peanut butter

rice vinegar

tamari or soy sauce

sesame oil, divided

pork

broccoli florets (about 1 small head of broccoli) or Broccolini

garlic,

rice,

Whisk together the peanut butter, water, tamari or soy sauce, vinegar, and 1/2 tablespoon of the sesame oil in a small bowl; set aside.

Heat the remaining 1 1/2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering. Add the pork in a single layer, season with salt and pepper, and cook undisturbed until browned on the bottom, about 2 minutes minutes. Flip and continue cooking until all sides are browned and the pork is almost cooked through, about 2 minutes more.

Add the broccoli and cook, stirring occasionally, until just tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the peanut sauce, stir to coat, and cook until the sauce thickens and is heated through, 1 to 2 minutes. Serve immediately over rice.

Broccoli & Feta Pasta Sauce

broccoli,

Salt and black pepper

olive oil

Italian parsley

lemon,

feta cheese, divided

Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften, and then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it&#x27;s well-wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Purée until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Purée until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.

One-Skillet Chicken with Garlicky Broccoli and Croutons

vegetable oil

bone-in, skin-on chicken breasts

garlic clove, thinly sliced

broccoli

bread

Heat the oil in a heavy-bottomed, ovenproof 12-inch skillet or wide 3-quart sauté pan over medium-high heat.

Generously sprinkle the chicken breasts on all sides with salt and pepper, then carefully add them to the skillet skin-side down.

Cook the chicken undisturbed for 3 to 4 minutes, until the skin is golden and crispy. Transfer the chicken to a plate.

Add the garlic to the pan and cook, stirring, for 30 seconds. Stir in the broccoli.

Return the chicken to the pan, nestling it among the broccoli florets.

Place the pan in the oven and roast for 15 minutes.

Tear the bread into bite-sized pieces (about 1-inch cubes) and nestle the bread among the chicken and broccoli.

Roast for 10 to 15 minutes more, until the bread is toasty at the tips and a thermometer registers 165°F when inserted into the thickest part of the largest chicken breast.

Let the chicken rest for 5 minutes before serving.

A frittata for your favorite summer produce. Or just the vegetables you forgot in the crisper. 

The Easiest Cheese and Vegetable Frittata 

red bell pepper, diced

sweet onion, chopped

zucchini,

baby spinach, kale, or arugula

basil leaves,

eggs

Parmesan cheese (1/2 ounce)

scallions,

goat cheese, crumbled

Arrange a rack in the middle of the oven and heat to 400°F.

Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and sauté until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.

Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.

Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.

A weeknight-friendly sheet pan dinner of tender chicken, broccoli, potatoes, and red onion, tossed in a sweet and savory honey-Dijon glaze.

Sheet Pan Honey-Dijon Chicken and Vegetables

honey

Dijon mustard

whole-grain mustard

white wine vinegar

kosher salt, divided

red potatoes, halved

chicken breasts, cut into bite-sized pieces

broccoli, cut into bite-sized florets

red onion,

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it is heating. 

Whisk the honey, Dijon, whole-grain mustard, vinegar, pepper, and 1/2 teaspoon of the salt in a small bowl; set aside.

Place the potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a large bowl and toss to combine. Remove the baking sheet from the oven and arrange the potatoes in a single layer, cut-side down. Return to the oven and roast for 15 minutes. Meanwhile, place the chicken, broccoli, red onion, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt in the same bowl and toss to combine.

Add the chicken, broccoli, and red onion to the baking sheet. Pour half the honey-Dijon mixture over the chicken and vegetables and toss to evenly coat them in the sauce. Spread the chicken and veggies into a single layer.

Roast for 10 minutes. Remove from the oven, toss with the remaining honey-Dijon mixture, and spread back into an even layer. Roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more. 

A recipe for quick and easy tomato orzo studded with chickpeas, which is made in just one pot.

One-Pot Tomato Chickpeas and Orzo

yellow onion, diced

orzo pasta (about 2 1/2 cups)

(32 ounces) low-sodium chicken or vegetable broth

tomatoes

(15-ounce) cans chickpeas, drained and rinsed (about 3 cups total)

Parmesan cheese,

basil leaves

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes, and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has.) Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.

How To Cook a Whole Chicken Dinner in the Dutch Oven with Just 5 Ingredients

(3- to 4-pound) whole chicken,

dry bread cubes (approximately 1-inch cubes)

(1/2-inch) butternut squash cubes (from about 1 small squash)

red onion, chopped

Preheat the oven to 375°F. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 375°F. 

Season the chicken with the salt. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients. 

Layer the bread, squash, and onions in the Dutch oven. Layer the bread cubes, squash, and thyme in a 6- to 8-quart Dutch oven. Make a sort of well in the center for the chicken to sit in. 

Add the chicken and roast covered for 1 hour. Place the chicken in the well. Cover and roast for 1 hour. 

Roast uncovered for 30 minutes, or until the chicken is golden and tender. Uncover and continue to roast the chicken for another 30 minutes. The skin will become crisp and golden and the meat will be quite tender, like a rotisserie chicken. The juices should run clear and an oven thermometer inserted in the thickest part of the thigh should be at least 165°F. 

Rest the chicken for 15 minutes in the pot. Remove the pot from the oven and let the chicken rest uncovered for 15 minutes. 

Carve and serve.  Transfer the chicken to a cutting board and carve. Serve with the dressing (bread and squash). 

Andean Cheese & Potato Soup (Locro de Papa)

Olive oil

oregano

dried chile flakes

stock

ripe corn, kernels sliced off (or 2 cups frozen corn)

peas

(1 well-rounded cup) queso fresco, cubed

milk

Salt

Pepper

Warm a teaspoon or two of olive oil in a large pot (at least 5 quarts) over medium-high heat. Add the onion and cook until translucent and just starting to turn golden-brown, 5 to 8 minutes. Add the potatoes and 1/4 teaspoon salt, and cook until the edges of the potatoes are beginning to soften, another 5 minutes.

Clear a space in the middle of the pan and add the garlic, oregano, and cayenne. Cook until the garlic is fragrant, about 30 seconds, then stir into the onions and potatoes. Add the stock to the pan and bring to a boil. Reduce heat to medium-low, and simmer the soup until the potatoes are tender, 10 to 15 minutes.

Add the corn kernels, peas, queso fresco, and milk to the soup. Bring back to a simmer (do not boil) and cook until the corn and peas are tender, another 5 minutes. Taste and add salt and pepper as needed.

This soup will keep refrigerated for a week. If freezing, remove the portion of soup to be frozen before adding the milk.

An easy recipe for a skillet shrimp and orzo dinner inspired by Spanish paella.

Weeknight Orzo Paella

orzo pasta (10 ounces)

smoked paprika

black pepper, divided

parsley leaves

Heat oil in a 9- or 10-inch cast iron or straight-sided skillet over medium until shimmering. Add the sausage and cook, stirring occasionally, until evenly browned on both sides, 3 to 4 minutes total. Stir in the garlic and cook until fragrant, about 30 seconds more.

Add the orzo and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the broth, tomatoes and their juices,  paprika, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to combine and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook, undisturbed, until the orzo is almost al dente, the liquid has reduced by about half, and there is tight, rapid bubbling, 7 to 9 minutes. Meanwhile, pat the shrimp dry with paper towels and season with remaining 1/4 teaspoon each salt and pepper. 

Scatter the shrimp and peas over the orzo, cover, and cook until the shrimp are pink and opaque, about 5 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes, allowing any residual liquid in the skillet to be absorbed. Top with the parsley and serve. 

Tofu & Broccoli Green Curry

1 (14- to 16-ounce) block firm tofu, drained

coconut oil

yellow onion, chopped

ginger

green curry paste

(14- coconut milk

low-sodium vegetable broth

brown sugar

broccoli florets

lime juice

basil

Wrap the block of tofu in a few layers of paper towel, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while you prepare the curry.

Heat the oil in a Dutch oven or wide, high-sided skillet over medium heat until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer. Meanwhile, cut the tofu into 1/2-inch cubes.

Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes. Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil. Serve over rice if desired.

Chinese No-Clay-Pot Chicken Casserole

soy sayce (or tamari, if gluten-free)

sugar

sesame oil

cornstarch

boneless, skinless chicken breasts

scallions, roughly chopped,

garlic cloves,

ginger,

shitake mushrooms, caps thinly sliced

chicken stock

Heat the oven to 350°F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic, and ginger, and toss so they are coated with the liquid. Place this mixture in the refrigerator and let it marinate for at least 15 minutes while you cook the mushrooms.

Place an oven-safe pan, like a 3-quart Dutch oven, over medium-high heat on the stove. When it is hot, add the sausage and turn the heat down to medium-low. Let the sausage slowly release its fat. When the bottom of the pot is slick with the sausage fat, add the mushrooms. Turn the heat back up to medium-high heat and let the mushrooms cook, without stirring them, for 5 minutes. Flip them over and cook for another 3 minutes.

Add 1 tablespoon oil to the pot, and sauté the rice briefly to develop some toasty flavor (you don’t want to brown the rice here, just sauté it for 1 minute or so), then add the salt and the chicken mixture from the fridge. Pour in the stock. Bring to a boil.

Turn off the heat, cover with a lid or with foil, and bake for 45 minutes. Make sure to taste the rice for doneness before taking it out of the oven. I like my rice a little chewy; some might want it more cooked. Let stand 5 minutes, covered, before serving. Stir up the rice before serving, as the chicken and mushrooms will have risen to the top during baking. Stir thoroughly so they are incorporated throughout the rice.

Garnish with chopped scallions and serve with extra soy sauce and chili garlic sauce, if desired.

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