Tag: one pan meal

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Andouille Sausage With Cabbage

Andouille sausage with cabbage brings together spicy sausage, bacon and green cabbage team up to make this super-easy one-pan meal!

Andouille Sausage With Cabbage

Andouille Sausage With Cabbage

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Course Main Course

Ingredients
  

  • 6 slices bacon
  • 4 links fully cooked cajun style andouille sausage
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • 3 cloves garlic, minced (1 tbsp)
  • 1 tsp cajun seasoning
  • 1 tsp black pepper
  • 1 small head green cabbage (1 lb)

Instructions
 

  • Using kitchen shears or a sharp knife, cut bacon into small pieces.  Slice sausage into ½” rounds.
  • Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently.  Remove from pan, leaving drippings, and set aside.
  • Slice peppers and onion.  Add to pan and cook until peppers are tender and onions are translucent 10-12 minutes.  Stir in garlic, cajun seasoning and black pepper.
  • Coarsely chop cabbage into 1” squares.  Add to the pan with peppers and onions.  Cover and cook for 5 minutes.  If the cabbage does not fit in the pan, cover the pan and allow the cabbage to cook down before adding more cabbage.
  • Add sausage and bacon.  Cover and cook until the cabbage is tender.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword Andouille Sausage, bacon, cabbage, cajun, Cajun sausage, dinner, fried cabbage, green cabbage, lunch, one pan meal, one pan recipe, spicy, supper

Did you ever wonder about the roots of Cajun culture?  Get the facts here!

Check out this article to learn more about the benefits of eating cabbage!

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Maple Mustard Chicken Bake

This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!

Maple Mustard Chicken Bake

Maple Mustard Chicken Bake

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Course Main Course
Servings 3
Calories 472 kcal

Ingredients
  

  • 1 large boneless, skinless chicken breast, (10 oz)
  • 1  large sweet potato, peeled (1 pound)
  • 2 cups Brussels sprouts (1 pound)

Marinade:

Instructions
 

  • Peel sweet potatoes (if desired). Trim Brussels sprouts.
  • Cut chicken breast and sweet potato into 1” cubes.  Halve the Brussels sprouts.  Place them in a sealable plastic bag or a container that can be tightly sealed.
  • In a small bowl, mix the marinade ingredients.  Pour it over the chicken mixture and toss to coat.  Seal the bag/container and place it in the refrigerator overnight.  Stir or flip the mixture several times.
  • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
  • Spread the chicken mixture out onto the baking pan in a single layer.  Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato

 

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Honey oatmeal rolls would pair nicely with this dish!

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Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

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Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

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Fast and Easy Pineapple Pork Chops

Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!

Pineapple Pork Chops

Pineapple Pork Chops

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Course Main Course
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 pork chops
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • ½  tbsp Chinese black vinegar
  • 1 cup fresh pineapple, cut into small tidbits
  • 1 tbsp honey
  • 1 tbsp honey

Instructions
 

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour.  Dry chops with a paper towel and sprinkle both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
  • Turn the heat down to medium.
  • Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
  • Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
  • Remove chops from the skillet and set aside.
  • Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken. 
  • Serve broth with cooked pork chops and pineapple.
  • Hack:  Balsamic vinegar can be substituted for Chinese black vinegar.
  • Hack:  Unsweetened canned pineapple can be used in this recipe.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

Did you know?  You can plant the top of your pineapple to generate a new plant!  Fair warning:  It takes between 12 and 18 months to be ready to harvest.

Suggestion:  Serve with baked rice pilaf.

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Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

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Course Main Course
Servings 4
Calories 525 kcal

Ingredients
  

  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour

Instructions
 

  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

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Creamy Garlic Parmesan Chicken

Creamy garlic parmesan chicken is a quick and easy one-skillet meal that’s low in carbs and calories but rich in flavor!!

Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken

(Courtesy:  Arty Garland)
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Course Main Course
Servings 3
Calories 450 kcal

Ingredients
  

  • ½ lb skinless boneless chicken breast, cut into 3 strips
  • 2 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1 tbsp butter
  • 1 garlic clove, minced (1 tsp)
  • 1 tbsp flour
  • ½ cup chicken bouillon
  • ½ cup heavy cream
  • ½ cup Parmesan, shredded
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1 cup grape tomatoes

Instructions
 

  • Heat olive oil over medium-high heat. Add chicken and brown on all sides. Remove from the pan.
  • Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.
  • Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly.
  • Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.
  • Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
Keyword chicken, creamy, easy, fast and easy, garlic, healthy, low calorie, low carb, one pan meal, one pan recipe, one skillet meal, parmesan cheese, quick and easy, spinach

Did you know?  Chicken is a great source of protein and has been linked to a variety of health benefits.

Suggestion:  Serve this with a tasty side of baked rice pilaf!

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Hearty Smothered Pork Ribs

Smothered pork ribs are a quick dish that’s hearty and comes together in less than 30 minutes! It also uses only one pan for easy cleanup.

Smothered Pork Ribs

Smothered Pork Ribs

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Course Main Course
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 tbsp olive oil, divided
  • 2 boneless pork ribs (3 oz each)
  • Salt and black pepper
  • 1 clove garlic minced (1 tsp)
  • ½ onion, sliced
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • 1 small tomato, chopped
  • 1 jalapeño pepper, minced
  • 3 tbsp tomato paste
  • ¼ cup red wine
  • ½ cup chicken stock

Instructions
 

  • Heat 1 tbsp olive oil in a heavy saute pan over medium-high heat.
  • Dry pork ribs with paper towels and sprinkle pork ribs with salt and pepper.
  • When oil is heated, brown ribs on all sides (3-4 minutes). Remove from the pan and set aside.
  • Add the remaining tbsp olive oil to the pan. Add garlic, onion, peppers and tomatoes. Saute until softened, about 5 minutes.
  • Stir tomato paste and saute for 1 minute. Add wine and scrape the bottom of the pan to deglaze. Add stock, stir and then move vegetables to create a well in the center of the pan.
  • Turn the heat down to medium.
  • Place ribs in well and cook until they reach an internal temperature of 160℉ (about 10 minutes)
  • Allow to rest for 5 minutes before serving.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Frozen or dehydrated vegetables can be used in this recipe.
Keyword easy, fast and easy, healthy, low calorie, one pan meal, one pan recipe, onions, peppers, pork, pork chop, pork ribs, quick and easy, quick meal preparation, quick prep, simple, smothered

 

Did you know?  Pork is high in many important vitamins and minerals.  Check it out here!

Suggestion:  Pair this dish with some sour cream horseradish mashed potatoes for a real stick-to-your-ribs meal!

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Best BBQ Beans (Stove Top)

This is the best bbq beans recipe ever! It matches a few fresh and simple ingredients with navy beans for a hearty and healthy meal. And clean-up is a snap!

Best BBQ Beans

Best BBQ Beans

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Course Main Course
Servings 4
Calories 425 kcal

Ingredients
  

  • ⅔ cup dried navy beans
  • 2 cups water
  • 3 oz salt pork, chopped with rind removed
  • 1 onion, chopped (1 cup)
  • 1 jalapeno pepper, chopped (2 tbsp)
  • 2 cloves garlic minced (1 tbsp)
  • 1 cup chicken bouillon
  • 1 cup sweet and spicy barbecue sauce

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
  • Saute salt pork and onions in a large saucepan over medium-high heat until onions are tender (5-7 minutes). Add peppers and garlic. Saute until fragrant, about 1 minute.
  • Add bouillon and beans to the saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching.  Add more bouillon, if necessary.
  • Add barbecue sauce and simmer, uncovered, for 30 minutes or until the sauce is thickened.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.
  • Hack: One cup of frozen onions can be substituted for fresh onion in this recipe. Dehydrated onions and/or garlic can also be used.
  • Hack: One 15 oz. can of navy beans, drained and rinsed can be substituted for the dried beans in this recipe.
  • Hack: Feel free to use your favorite white bean in this recipe or whatever you have on hand!
  • Hack: Mix things up by adding your favorite veggies such as bell peppers or carrots.
Keyword barbecue, bbq, beans, dried beans, dried legumes, easy, easy prep, healthy, legume, navy beans, one pan meal, one pan recipe, quick prep, white beans

Did you know? Navy beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Serve with jalapeno cheddar cheese cornbread, if desired.

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Authentic Chinese Pork Fried Rice

Chinese pork fried rice is another authentic Asian dish from Yuhong’s Country Kitchen! Make sure you subscribe so you don’t miss any of her delicious recipes.

Chinese Pork Fried Rice

Chinese Pork Fried Rice

(Courtesy: Yuhong Sun)
Print Recipe Pin Recipe
Course Side Dish
Cuisine Chinese
Servings 6
Calories 310 kcal

Ingredients
  

  • 5 tbsp vegetable oil, divided
  • ¼ cup pork, cut into small cubes
  • 2 cloves garlic, sliced (2 tsp)
  • ½ cup frozen corn
  • ½ cup frozen peas and carrots
  • 3 eggs, beaten
  • 3 cups cooked rice, cold*
  • Salt to taste
  • 3 tbsp soy sauce
  • 2 green onions, sliced

Instructions
 

  • Heat 2 tbsp oil in a wok or saute pan over high heat. 
  • Add pork and garlic.  Saute, stirring constantly, until pork is no longer pink. 
  • Add corn and peas/carrots and saute for 3 minutes.  Remove the contents from the pan and set them aside.
  • Pour the remaining vegetable oil to the pan.  When it’s heated, add eggs and stir until cooked.
  • Push eggs to one side and add rice and pork mixture. Stir to combine.
  • Make a well in the middle of the pan and add soy sauce.  Add green onions and heat through.
  • Serve hot.
  • *Leftover, day-old rice works best for this recipe, as it’s less sticky.
  • Hack:  Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword asian cooking video, Asian cuisine, Asian food, Asian side dish, Chinese cooking video, Chinese cuisine, Chinese food, Chinese side dish, cooking video, fried rice, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, one pan meal, one pan recipe, one skillet meal, rice dish, rice side, Traditional Asian Food, Traditional Chinese Food

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Any cold, cooked rice can be used in this recipe but I like to use this easy vegetable rice to kick up the nutritional value!

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Tangy Sweet and Sour Meatballs

There are plenty of people who have strong opinions on pineapple in hot dishes (my children included) but I love it in these tangy sweet and sour meatballs!

Tangy Sweet and Sour Meatballs

Tangy Sweet and Sour Meatballs

Print Recipe Pin Recipe
Course Main Course
Servings 3
Calories 560 kcal

Ingredients
  

  • ¼ cup water
  • 3 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • ½ cup brown sugar
  • 3 tbsp cornstarch
  • 2 tbsp olive oil
  • 9 meatballs (thawed)
  • 1 cup pineapple juice
  • 1 each red, orange and green pepper, cut in 1” pieces
  • 1 can crushed pineapple, drained (8 oz)

Instructions
 

  • Mix water, vinegar, soy sauce brown sugar and cornstarch in a bowl.  Set aside.
  • Heat olive oil in a heavy pan.  Add meatballs and brown on all sides.
  • Pour in pineapple sauce and simmer meatballs, uncovered, for 10 minutes. 
  • Add peppers and pineapple. Simmer, uncovered, for 20 minutes or until the meatballs have an internal temperature of 165℉.  Stir occasionally but gently so meatballs don’t break up. 
  • Add cornstarch mixture and heat until sauce thickens.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze leftovers in serving-sized portions for up to 3 months.
Keyword easy, fast and easy, ground beef, meatballs, one pan meal, one pan recipe, one skillet meal, pineapple, quick and easy, sweet and sour

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Serve this over easy herbed Jasmine rice!

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