one pan meals | Cynthia Eats

September 18, 2021March 14, 2022

Meatballs and Cabbage

Meatballs and cabbage is a quick and easy one-skillet meal that’s sure to be a crowd-pleaser! Make it gluten-free by using rolled oats in the meatballs instead of bread crumbs.

Meatballs and Cabbage

1 tbsp olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, minced (1 tsp)

1 (14 oz) can chopped tomatoes

1 tbsp brown sugar

1 tbsp red wine vinegar

1 tsp beef bouillon powder

Salt and pepper to taste

8 Best Italian Meatballs*

6 cups coarsely chopped green cabbage (1¼ lb)

Parmesan cheese, grated (optional)

Heat oil over medium heat in a heavy skillet. Add onions and celery and cook, stirring occasionally, until soft and translucent (5-7 minutes). Add garlic and saute until fragrant, about 1 minute.

Mix together tomatoes, brown sugar, vinegar and beef bouillon powder. Pour into the skillet and add the meatballs.

Cover with cabbage and cook for 30-40 minutes until cabbage is tender and meatballs are cooked to an internal temperature of 160℉. Turn cabbage and meatballs gently and occasionally to ensure even cooking.

Sprinkle with parmesan cheese, if desired, and serve immediately.

*To make this recipe gluten-free, use the gluten-free version option of the meatball recipe.

2 servings, 480 calories per serving

Hack: Refrigerate leftovers for up to 5 days or freeze in serving-sized portions for up to 3 months.

Hack: Check the produce department for loose celery stalks. If you don’t see them, ask a clerk if they’re available.

Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Use leftover green cabbage to make Andouille Sausage With Fried Cabbage, Homemade Chinese Dumplings or Simple Healthy Coleslaw!

August 24, 2021December 26, 2021

Summer Squash Sausage Skillet

This summer squash sausage skillet combines caramelized onions and summer squash with Italian sausage for an easy one-pan meal that’s low in carbs and calories!

Summer Squash Sausage Skillet

water

2 Italian sausage links (6 oz)

1 medium summer squash (12 oz)

½ Vidalia or sweet onion

4 tbsp butter

½ tsp dried thyme

½ tsp dried rosemary

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

Pour water into a skillet until it measures ½“ and put on the stove over medium-high heat. Add Italian sausage links and simmer, turning occasionally, until sausage reaches an internal temperature of 160℉, 12-15 minutes.

While the sausage is cooking, cut summer squash into ¼“ rounds and thinly slice the onion.

Remove sausage from skillet and turn heat to medium-low. Put butter, thyme, rosemary, garlic powder, salt and pepper in the skillet. Allow butter to melt and add squash and onion. Cook, stirring occasionally, until onions and squash are soft and caramelized, about 45 minutes. Add more butter, if necessary, to keep the food from sticking.

While the vegetables are cooking, slice sausage into rounds. Add the pan when vegetables are done and heat through.

Serve immediately.

3 servings, 405 calories per serving

Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 12 months.

June 7, 2021September 18, 2021

Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles is an easy, nutritious and satisfying meal. Serve it with hearty bread, over egg noodles, potatoes or rice!

Stewed Beef with Egg Noodles

6 oz beef, cut into 1” cubes

2 tbsp flour

2 tbsp olive oil

½ cup red wine (non-alcoholic or regular)

1½ cups beef broth

1 clove garlic, minced (1 tsp)

1 cup chopped onion

1 green bell pepper, chopped

1 carrot, chopped

1 celery stalk, chopped

¾ cup fresh mushrooms, sliced (5 oz)

1 tbsp cornstarch

¼ cup water

2 cups uncooked egg noodles

Sprinkle flour over beef cubes and toss to coat.

Heat olive oil in a heavy skillet over medium-high heat. Add beef and stir gently until browned, about 5 minutes. Add wine and beef broth.

Add garlic, onion, pepper, carrot, celery, and mushrooms. Bring to boil.

Turn the heat down to low and simmer for 2½ hours.

Dissolve cornstarch in water and stir into pan. Simmer, stirring constantly, until thickened, about 2 minutes.

Cook egg noodles according to package directions and serve covered with stewed beef.

3 servings, 505 calories per serving

Hack: Store leftover stewed beef and egg noodles separately to avoid soggy egg noodles.

Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 6 months.

Hack: Although egg noodles can be frozen, they are better cooked fresh. If possible, only cook what you’ll be using within 5 days.

Hack: Frozen or dehydrated vegetables will work well in this recipe

September 11, 2020May 12, 2022

Roasted Red Cabbage with Shrimp

8 oz red cabbage, roughly chopped (3 cups)

1 cup onion, sliced

½“ ginger root, finely diced

2 tsp olive oil

Salt and black pepper to taste

8 oz 50-70 count raw shrimp, deveined and shelled

2 clove garlic, minced (1 tsp)

1 tbsp honey

2 tbsp soy sauce

3 tbsp Sweet And Hot Chili Sauce

½ tsp sesame oil

1 cup cooked rice, hot

Preheat to 450°F. LIne a 9’ x 13” baking pan with parchment paper.

Place the cabbage, chopped ginger, and onion in the baking pan. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender.

In the meantime, combine the garlic, honey, soy sauce, sweet chili sauce and sesame oil to make a sauce. Dry shrimp with paper towels and place in a bowl. Toss with 2 tablespoons sauce. Set aside to marinate, stirring occasionally, at least 10 minutes. Reserve remaining sauce.

When cabbage is done roasting, remove the pan from the oven, leaving the oven on. Push cabbage to one side of the pan and lay shrimp on the other side of the pan in a single layer. Discard any leftover marinade.

Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.

Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce.

2 servings, 410 calories per serving

Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. Alternately, it can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.

Hack: Shrimp can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.

Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale. If you find that you have leftover cabbage, use it to make this tasty colorful and creamy broccoli coleslaw or Oven Braised Pork Roast with Red Cabbage and Leek!

Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack: Place any leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.

July 30, 2020June 19, 2021

Andouille Sausage With Fried Cabbage

6 slices bacon

4 cooked cajun style andouille sausage (Chef Bruce Aidells recommended)

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)

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 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 cabbage is tender.

4 servings, 310 calories per serving

January 2, 2020January 7, 2022

Chinese Sausage with Brussels Sprouts

Chinese Sausage with Brussels Sprouts is a quick and easy one-skillet meal that is nutritious and delicious. It’s also low-calorie and keto-friendly!

Chinese Sausage with Brussels Sprouts

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Course Main Course

Servings 3

Calories 260 kcal

Ingredients

6 oz Chinese sausage (2 links)
1½ lb Brussels sprouts, thinly sliced
2½ tbsp water
1 tsp soy sauce
2 tsp apple cider vinegar

Instructions

Remove casings from sausages and discard. Place sausage in a cold pan and turn heat to medium. Cook, stirring frequently to break up sausage, until cooked through. Remove sausage from pan.
Turn heat up to medium-high and add Brussels sprouts. Cook 2 minutes, stirring frequently and scraping the bottom of the pan to keep oil from burning.
Add water and continue to cook for another 2 minutes until Brussels sprouts are crisp-tender. Add soy sauce, vinegar and sausage bits and toss to coat. Serve warm.

Keyword Brussels sprouts, Chinese sausage, easy dinner, fast and easy, keto, low calorie, low carb, one pan meal, one skillet meal, quick and easy, quick meal preparation

The Chinese sausage I use in this recipe differs from a traditional Lap Cheong, which is a dried sausage. The one I use is a fresh sausage seasoned with a Chinese-style sauce. It can be found in the meat department of your local grocery store by the Italian pork sausages.

If you’re a fan of Chinese-style sausage and one-skillet meals, check out this sausage and butternut squash skillet!

November 13, 2019November 26, 2021

Sausage and Butternut Squash Skillet

Sausage and butternut squash skillet is a hearty one-skillet recipe that’s low in carbs and calories. It comes together quickly for an easy weekday dinner and is great paired with easy vegetable rice!

Sausage and Butternut Squash Skillet

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Course Main Course

Servings 4

Ingredients

8 oz Chinese sausage, casings removed
2 tsp ground sage
1 tsp crushed rosemary leaves
½ tsp ground nutmeg
1 tsp salt
1 tsp black pepper
5 lb butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
1 onion, chopped
6 cloves garlic, minced (2 tbsp)
½ cup chicken stock
Parmesan cheese

Instructions

In a large skillet, cook sausage and over medium-high until browned, while breaking into large pieces (about 6-7 minutes).
Add all remaining ingredients (except for cheese) and stir gently to combine. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 18-20 minutes, stirring occasionally, or until squash is tender. Top with grated Parmesan cheese.
Hack: Freeze leftovers in portion-sized freezer containers for quick "grab and go" meals.
Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used (one 16 oz bag equals 4 cups).
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.

Keyword butternut squash, Chinese sausage, easy dinner, easy meal, keto, low calorie, low carb, one skillet meal, quick and easy

Did you know? Winter quash provides numerous health benefits that may help reduce the risk of many diseases!

Tag: one pan meals

Meatballs and Cabbage

Summer Squash Sausage Skillet

Stewed Beef with Egg Noodles

Roasted Red Cabbage with Shrimp

Andouille Sausage With Fried Cabbage

Chinese Sausage with Brussels Sprouts

Chinese Sausage with Brussels Sprouts

Ingredients

Instructions

Sausage and Butternut Squash Skillet

Sausage and Butternut Squash Skillet

Ingredients

Instructions

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