Recipes | One Dish Dinners http://www.onedishdinners.com Simple, quick and easy recipes for dinner...made all in one dish! Mon, 06 Feb 2012 14:03:46 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 Stovetop Italian Chicken with Potatoes http://www.onedishdinners.com/2012/01/stovetop-italian-chicken-with-potatoes.html http://www.onedishdinners.com/2012/01/stovetop-italian-chicken-with-potatoes.html#comments Sun, 29 Jan 2012 22:00:00 +0000 Erin http://www.onedishdinners.com/?p=224 Continue reading →]]> italian chicken dutch oven Stovetop Italian Chicken with Potatoes

Hiding under all these perfectly tender red potatoes and carrots are a couple of chicken thighs. I promise.

This recipe is a happy accident.

I meant to make this in the slow cooker. Except I didn’t get it started in time. I hadn’t written it onto my daily planner. And I forgot to set the slow cooker on the counter the night before. And it wasn’t until 2:30 pm that I figured out my error.

But thankfully there was still plenty of time to get it made…just not in the slow cooker. The Dutch oven was the only option.

Braise the chicken thighs, while cutting up the potatoes and carrots…then let it slow cook on the stovetop.

(This would work well with boneless chicken thighs. If you prefer to use chicken breast, you might want to add a little more water, as the chicken breasts won’t release as many juices as they cook.)

Same delicious result, with minimal fuss and minimal dishes!

Note: There is a print link embedded within this post, please visit this post to print it.

Stovetop Italian Chicken with Potatoes

Yield – 4 to 6 servings
Prep Time – 15 minutes
Cook Time – 1 to 2 hours

Ingredients

2 Tbsp olive oil
1 Tbsp balsamic vinegar
8 bone-in chicken thighs
Salt and pepper
About 2 lbs red potatoes, quartered
4 carrots, peeled and cut into circles
1 small onion, diced
1 15 oz. can diced tomatoes, undrained
2 tsp Italian seasoning
Drizzles of olive oil

Add this recipe to ZipList!

 

Directions

  • Add the olive oil and balsamic vinegar to a large Dutch oven. Turn on the heat and then brown the chicken on both sides. Season both sides of the chicken with salt and pepper.
  • Add the potatoes, carrots, onion and diced tomatoes over top of the chicken thighs. Pour about 1 cup of water over top. Then sprinkle the Italian seasoning plus a little more salt and pepper over the top.
  • Add a few drizzles of olive oil over the top. Bring the liquid to bubbling, then reduce heat to medium low and cover tightly.
  • Let cook for 1 hour to 2 hours, or until chicken is cooked through and potatoes and carrots are fork tender.
  • Serve Italian Chicken with Potatoes out of the stovetop, as is. No side dish necessary!
]]> http://www.onedishdinners.com/2012/01/stovetop-italian-chicken-with-potatoes.html/feed 12 Ham and Potatoes Saute with Baked Eggs http://www.onedishdinners.com/2012/01/ham-and-hashbrowns-with-baked-eggs.html http://www.onedishdinners.com/2012/01/ham-and-hashbrowns-with-baked-eggs.html#comments Sun, 22 Jan 2012 22:00:00 +0000 Erin http://www.onedishdinners.com/?p=216 Continue reading →]]> ham and hashbrown with bake Ham and Potatoes Saute with Baked Eggs

This is easy enough that it could be a weekday morning breakfast. It does take a few minutes to get things sauteed, but only needs a few minutes to bake. So…it would be easy to fit into the morning kitchen plan…

  • Turn on oven.
  • Dump potatoes and ham into skillet.
  • Make lunches.
  • Toss the potatoes and ham.
  • Holler at kids to get shoes on. And to pack their backpacks.
  • Put the whole skillet into the oven.
  • Make sure everyone is presentable and that shoes are on the right feet. Cut up fresh fruit. Put final touches on lunches.
  • Serve warm, filling, hearty and wholesome breakfast.
  • Give hugs and kisses and send everyone off to work and school.

Or, you could just try this on a leisurely weekend morning…or a weeknight “brinner.”

Note: There is a print link embedded within this post, please visit this post to print it.

Ham and Potatoes Saute with Baked Eggs

Yield – 4 servings
Prep Time – 10 minutes
Cook Time – 5 to 7 minutes

Ingredients

1 Tbsp olive oil
1/2 bag (28 oz.) frozen diced Potatoes O’Brien
2 cups ham, diced
3-4 eggs
Salt and pepper, to taste,
Dash of Italian seasoning for serving

Side of fresh fruit

Add this recipe to ZipList!

 

Directions

  • Preheat to 350.
  • Add the oil, potatoes and ham to the skillet and saute for 7 to 9 minutes. Then make a few wells for the eggs.
  • Crack the eggs into each well. Then put the skillet right into the oven.
  • Bake for 5 to 7 minutes, or longer if you want the egg completely baked.
  • Sprinkle a little salt and pepper and some Italian seasonings onto each egg.
  • Serve Ham and Potatoes Saute with Baked Eggs and a side of fresh fruit.
]]> http://www.onedishdinners.com/2012/01/ham-and-hashbrowns-with-baked-eggs.html/feed 5 One Skillet Chocolate Chip Cookie http://www.onedishdinners.com/2012/01/skillet-chocolate-chip-cookies.html http://www.onedishdinners.com/2012/01/skillet-chocolate-chip-cookies.html#comments Sun, 15 Jan 2012 22:00:00 +0000 Erin http://www.onedishdinners.com/?p=215 Continue reading →]]> skillet cookie close One Skillet Chocolate Chip Cookie

Oh help me now.

It’s really not good how easy this is. And it’s really not good how simple the cleaniup is. This is really just not good.

In fact, it’s so not good…that I couldn’t not keep it from you.

Alright. Enough with the negatives. This is me being facetious.

But seriously…help.

It really is not good that I now know how to make a chocolate chip cookie in just a skillet. No messing with bowls, cleaning up cookie sheets. Just bake, eat and wash out the skillet. It’s too simple. And way too easy!

Inspired by this one pan skillet cookie from Sophistimom.

skillet cookie One Skillet Chocolate Chip Cookie

Note: There is a print link embedded within this post, please visit this post to print it.

One Skillet Chocolate Chip Cookie

Yield – 16 cookies
Prep Time – 10 minutes
Cook Time – 15 to 20 minutes

Ingredients

1 stick (8 tablespoons) unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
3 Tablespoons milk
1 1/2 cups white flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 semi-sweet chocolate baking squares, chopped (or 1 cup chocolate chips)

Add this recipe to ZipList!

 

Directions

  • Preheat the oven to 350.
  • Add the sticks of butter to an 8 or 10 inch cast iron skillet and melt over medium-high heat. Once melted, stir in the sugars and vanilla. Remove from heat.
  • Whisk in the egg and milk, then stir in the flour, soda and salt.
  • Fold in the chopped chocolate or chocolate chips.
  • Bake in the preheated oven for 15 to 20 minutes, or longer if needed to cook through.
  • Serve warm from the skillet
  • (Remember to use caution with the skillet after removing it from the oven. Leave an oven mitt around the handle so you don’t forget you just took it out of the oven and that it’s piping hot!)
]]> http://www.onedishdinners.com/2012/01/skillet-chocolate-chip-cookies.html/feed 13 Orange Ginger Chicken Stir-Fry http://www.onedishdinners.com/2012/01/orange-ginger-chicken-stir-fry.html http://www.onedishdinners.com/2012/01/orange-ginger-chicken-stir-fry.html#comments Sun, 08 Jan 2012 22:00:00 +0000 Erin http://www.onedishdinners.com/?p=211 Continue reading →]]> orange chicken stir fry Orange Ginger Chicken Stir Fry

I’ve been itching to make a stir-fry for weeks.

I love them because they are so flavorful. And easy. And quick. And make your house smell like your favorite Chinese dive.

(As long as you get the rice cooking in time. Or you make with noodles that cook in just a few minutes.)

This was a “one-dish dinner” for us because I used leftover rice. Last week I made a double batch of “red rice” (cooks just like brown rice) that I found in the pantry and wanted to use it. What I had left was too much for one meal, so I just cooked it all and saved the rest for the next night’s stir-fry.

Either way…quick and easy. And tasty too!

Note: There is a print link embedded within this post, please visit this post to print it.

Orange Ginger Chicken Stir-fry

Yield – 4 servings
Prep Time – 10 mintues
Cook Time – 10-15 minutes

Ingredients

1 Tbsp canola oil
2 chicken breasts, cut into bite size pieces
1 orange, zested and juiced
1 1/2 tsp ground ginger
1 tsp garlic powder
3 Tbsp brown sugar
1 10 oz. bag frozen stir-fry veggie mix

Rice – brown, red, white, basmati or noodles

Add this recipe to ZipList!

 

Directions

  • Add the chicken pieces into a shallow dish or plastic baggie with the orange juice, zest, ginger, garlic, and brown sugar. Let marinate for at least 30 minutes in the fridge.
  • In a wok or large skillet, heat the oil. Toss in the marinated chicken pieces and the frozen veggie mix into the skillet and let cook for 8 to 10 minutes, tossing often. Cook until chicken pieces are cooked through…cooking time may vary depending on thickness of the chicken.
  • Add crushed red pepper to individual servings if you’d like a little heat.
  • Serve Orange Ginger Chicken Stir-fry over cooked rice or noodles.
]]> http://www.onedishdinners.com/2012/01/orange-ginger-chicken-stir-fry.html/feed 0 Coconut Chicken and Rice with Carrots http://www.onedishdinners.com/2012/01/coconut-chicken-and-rice-with-carrots.html http://www.onedishdinners.com/2012/01/coconut-chicken-and-rice-with-carrots.html#comments Sun, 01 Jan 2012 22:00:00 +0000 Erin http://www.onedishdinners.com/?p=204 Continue reading →]]> coconut rice and chicken Coconut Chicken and Rice with Carrots

I trust you all have had a wonderful holiday and new year celebration! Other than a trip to Chicago to spend time with family for Christmas, our family did a whole lotta n.o.t.h.i.n.g. these past 2 weeks. Seriously, we did nothing. The big outing of the week between Christmas and New Years was to the grocery store. And a quick trip to grandma’s house!

We played games, we watched movies, we made puzzles…the entertainment was endless with all the new toys from Christmas.

And when it came time to cook dinner, I needed easy. I needed something I could drop into a dutch oven or the slow cooker, and plop myself back down on the couch with my book. Or laptop.

This meal was one of those meals…what can I dig out and throw together. Chicken from the freezer, coconut milk from the pantry, carrots from the fridge…and yum!

Simple ingredients. Simple cooking methods. Just what I needed while enjoying our Christmas break!

Note: There is a print link embedded within this post, please visit this post to print it.

Coconut Chicken and Rice with Carrots

Yield – 4 to 6 servings
Prep Time – 15 minutes
Cook Time – 50 minutes to 1 hour, or 30 minutes if you use white rice

Ingredients

2 Tbsp olive oil
2 boneless skinless chicken breasts, cut into bite size pieces
2 Tbsp minced onion
1 Tbsp minced garlic
1 15 oz. can light coconut milk (not coconut water)
1 1/2 cups brown rice (or white rice)
2 cups carrots, cut into bite size pieces
2 Tbsp curry powder
Salt and pepper to taste

Add this recipe to ZipList!

 

Directions

  • In a Dutch oven, heat the olive oil, then saute the chicken pieces with the minced onion and minced garlic until they are brown on all sides.
  • Pour in the coconut milk with 2 cups HOT water. Bring to bubbling and then add the rice, carrots and curry powder.
  • Bring to a boil, then reduce the heat to medium, cover and cook for 45 minutes, or until the brown rice is fork tender. (Cook for 18 to 20 minutes if using white rice.)
  • Remove from the heat to prevent overcooking the rice. Let cool slightly before serving.
  • Serve Coconut Chicken and Rice with Carrots, as is or with simple side dish.
]]> http://www.onedishdinners.com/2012/01/coconut-chicken-and-rice-with-carrots.html/feed 14 Winter Vegetable Chili http://www.onedishdinners.com/2011/12/winter-vegetable-chili.html http://www.onedishdinners.com/2011/12/winter-vegetable-chili.html#comments Sun, 11 Dec 2011 21:20:00 +0000 Erin http://www.onedishdinners.com/?p=212 Continue reading →]]> chili with winter vegetable Winter Vegetable Chili

We hear it all the time when talking about cooking, shopping and frugality: eat seasonally.

But what if you don’t know how to cook seasonally. You can’t eat seasonally if you don’t know how to cook seasonal vegetables.

Winter vegetables: sweet potatoes, potatoes, broccoli, kale, cabbage, brussels sprouts, carrots, parsnips, turnips and winter squash like acorn, butternut and spaghetti

Here’s a simple chili recipe with some winter vegetables cooked right in.  Your heart and tummy will be warmed by this delicious winter chili.

Other helpful resources -

Note: There is a print link embedded within this post, please visit this post to print it.

Winter Vegetable Chili

Yield – 6 servings
Prep Time – 15 minutes
Cook Time – 20 to 30 minutes

Ingredients

1 1/2 lb ground beef
1 small onion, chopped
2 garlic cloves, crushed
1 15 oz. can diced tomatoes
2 cups beef broth
3 small sweet potatoes, peeled and cubed
3 carrot sticks, peeled and sliced
2 large parsnips, peeled and sliced
1 1/2 Tbsp chili powder
1 tsp cinnamon
Salt and pepper to taste

Add this recipe to ZipList!

 

Directions

  • In a large Dutch oven, brown the ground beef with the onions and garlic. Drain and return to the pan.
  • Add the diced tomatoes, beef broth PLUS 2-3 CUPS HOT WATER (or use 4-5 cups hot water). Bring to a boil and add the sweet potato chunks, carrot and parsnip cookies.
  • Add the chili powder and cinnamon. Bring to bubbling, reduce heat to medium. Then cover and cook for 10 to 15 minutes, or until the sweet potatoes, parsnips and carrots are fork tender.
  • Serve as is, or with a side of fresh bread. Enjoy!
]]> http://www.onedishdinners.com/2011/12/winter-vegetable-chili.html/feed 1 Lentil Minestrone Soup http://www.onedishdinners.com/2011/12/lentil-minestrone-soup.html http://www.onedishdinners.com/2011/12/lentil-minestrone-soup.html#comments Sun, 04 Dec 2011 21:00:00 +0000 Erin http://www.onedishdinners.com/?p=201 lentil minestore soup odd Lentil Minestrone Soup

I’ve shared this week’s recipe for Lentil Minestrone Soup over at Life as Mom.

I’ve also added it to the “Rice and Beans Budget” recipe list over on $5 Dinners.

Enjoy!

]]> http://www.onedishdinners.com/2011/12/lentil-minestrone-soup.html/feed 1 Shrimp Mango Curry http://www.onedishdinners.com/2011/11/shrimp-mango-curry.html http://www.onedishdinners.com/2011/11/shrimp-mango-curry.html#comments Sun, 20 Nov 2011 22:00:00 +0000 Erin http://www.onedishdinners.com/?p=130 Continue reading →]]> shrimp mango curry Shrimp Mango Curry

Shrimp reeks expensive. And it certainly can be expensive.

But it doesn’t have to be. Shrimp can be bought in a number of different varieties…cooked, raw, fresh, frozen, tailless, by count, from mini to jumbo prawn.  It’s often on unadvertised sales, and can be found for less at “non-chain” grocery stores.

The next most expensive ingredient in many curries is the coconut milk. But don’t fret, it’s not uncommon for brand name coupons to be in circulation for coconut milk. And it’s not uncommon to see store brand cans for less than $1.50.

Reduce the costs of the shrimp and coconut milk as best you can…as the remaining ingredients are all very inexpensive. (Don’t pay more than $1 for a mango.)

Enough of this ingredient cost talk, let’s get to the good stuffs…

Note: There is a print link embedded within this post, please visit this post to print it.

Shrimp Mango Curry

Yield – 4 to 6 servings
Prep Time – 5 minutes
Cook Time – Up to 20 minutes

Ingredients

1 Tbsp olive oil
1 bunch green onions
2 garlic cloves, crushed
1 15 oz can light coconut milk
1 1/2 Tbsp curry powder
1 tsp ground ginger
3/4 to 1 pound shrimp, with or without tails, cooked or raw
1 mango, peeled, seeded and diced
Salt and pepper to taste

1 cup brown rice, cooked
Cilantro for garnish

Add this recipe to ZipList!

 

Directions

  • In a large Dutch oven, heat the olive oil and saute the green onions and crushed garlic for 30 seconds to 1 minute. Stir in the coconut milk, curry powder and ginger.
  • Drop the shrimp and diced mango into the sauce. Let cook for 3 to 5 minutes, or until shrimp have turned pink (if they were raw). Reduce heat to low and cook for 10 minutes, allowing flavors to marry.
  • If you don’t plan to serve it right away, remove it from the heat and reheat, so the mangoes don’t overcook.
  • Serve Shrimp Mango Curry over brown rice with cilantro garnish.
]]> http://www.onedishdinners.com/2011/11/shrimp-mango-curry.html/feed 4 Twice Baked One-Dish Potatoes http://www.onedishdinners.com/2011/11/twice-baked-one-dish-potatoes.html http://www.onedishdinners.com/2011/11/twice-baked-one-dish-potatoes.html#comments Sun, 06 Nov 2011 22:00:00 +0000 Erin http://www.onedishdinners.com/?p=142 Continue reading →]]> twice baked one dish potato Twice Baked One Dish Potatoes

Twice baked potatoes…as a one-dish dinner.

Sure!

Duffy T, a long time friend of $5 Dinners, sent my a note about the way they do twice baked potatoes. They turn them into an entire meal by adding either chicken or ham and broccoli and the cheese to mixture.

I couldn’t resist.

I loaded up the mashed potatoes with leftover ham from the freezer, broccoli florets, some green onions. And topped half of them with cheese (children don’t eat dairy.)

I made these just before leaving town for Smuckers earlier in the week. I had two as I ran out the door…leaving the rest of the meal behind for my husband and boys to enjoy.

While on the drive up to Orrville, something monumental happened.

Back story…several months ago my husband decided to switch his cell phone service to a “pay as you go” plan. He’s not much of a phone talker, not much of a texter and decided it would be worth the savings to drop him from the monthly plan and go to a pay as you go plan. The texts on his plan cost $$$. Nothing ridiculous, but enough that he chooses not to text often.

So I’m riding along towards northeast OH when I get a monumental text from my husband. “Thank you. Dinner was AMAZING!”

I smiled…and didn’t text back. Because that would cost money. I waited until we talked when I got to my hotel…and he kept raving and raving!

twice baked potatoes Twice Baked One Dish Potatoes

Twice Baked Potatoes Tip: Poke 2 fork-holes in the side of your potatoes when making twice baked potatoes. Place them on a baking sheet while cooking so any juices don’t drip to the bottom of the oven. Then they will slice perfectly down the length, and there will be no holes in the bottom of your “shells.”

Note: There is a print link embedded within this post, please visit this post to print it.

Twice Baked One-Dish Potatoes

Yield – 6 to 8 servings
Prep Time – 20 minutes
Cook Time – 1 hour plus 30 minutes

Ingredients

8 large baking potatoes, poked in the side
1/2 cup milk, plus
1/4 cup butter, plus
Salt and pepper
2 cups diced ham
2 broccoli heads, cut into florets
1 bunch green onions, sliced
2 cups cheddar or mozzarella shredded cheese

 

Directions

  • Poke the sides of the potatoes with a fork, place on baking sheet and bake at 400 for an hour, or until soft in the middle. May take longer for larger potatoes. Reduce heat to 350.
  • Remove from oven, slit lengthwise and scoop out cooked potato flesh into mixing bowl.
  • Stir in milk, butter, salt and pepper as you would for mashed potatoes. You may need more than 1/2 cup of milk and 1/4 cup of butter…just make mashed potatoes as you would normally.
  • Mix in ham, broccoli florets and green onions. Spoon the mixture back into the shells. Top with shredded cheese.
  • Bake at 350 for 15 to 20 minutes, or until cheese has melted.
  • Serve Twice Baked One-Dish Potatoes, hot out of the oven.
]]> http://www.onedishdinners.com/2011/11/twice-baked-one-dish-potatoes.html/feed 4 Save $50 on Your Holiday Feast & Make it Look like you Hired a Chef! http://www.onedishdinners.com/2011/10/holiday-entertaining-guide-on-sale.html http://www.onedishdinners.com/2011/10/holiday-entertaining-guide-on-sale.html#comments Sun, 30 Oct 2011 22:00:00 +0000 Erin http://www.onedishdinners.com/?p=170 Continue reading →]]> thinpaperback Save $50 on Your Holiday Feast & Make it Look like you Hired a Chef!

I’ve been cooking up another project for the holidays.

Literally, cooking!

I’ve put together this simple holiday entertaining guide to help you be the best hostess or guest during this holiday season. This guide is the antidote to every other holiday entertaining guide out there. And it’s packed with the same help and love you get from $5 Dinners everyday.

You’re going to love chapters about…

  • How much should you budget for your holiday meal
  • What things must you include and what can you leave out
  • Tips to outsmart the grocery stores and get the most value for your coupons
  • The perfect plan to have everything cooked using only one oven
  • And how to turn your leftovers into more amazing meals the next day

Plus there are 30 recipes for every aspect of your meal…free printable planners, free holiday sweet treats printable, and much more!

If you are interested in purchasing my Holiday Entertaining Guide, head on over to learn more! Also, you can get it for 50% off with the coupon code THANKS.

Books will be on sale first thing tomorrow (Monday, October 31st.)

GET YOUR COPY!

]]> http://www.onedishdinners.com/2011/10/holiday-entertaining-guide-on-sale.html/feed 2