Recipes for Scrumptious One-Dish Dinners

Home-cooked meals make for a scrumptious supper, but you don't always have the time to throw together a four-course feast at the end of the day. The good news is, you don't need several dishes to complete your meal—you just need one. Simplify your evening routine and enjoy a hearty, home-cooked meal with our suggestions for keeping your dinner to one dish. You'll enjoy convenience and easy cleanup—without sacrificing taste or elegance—with these recipes for one-dish dinners.

Here we present a variety of recipes ranging from soup to stir-fry, all of which have one thing in common: They can be prepared in one, single, solitary dish.

Ingredients
2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed, broken into florets
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/2 cup water chestnuts, sliced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce

Instructions
1. Heat 1 tablespoon dark sesame oil in a sauté pan over medium heat. Add garlic and stir.
2. Place the chicken in the sauté pan and brown 4 minutes on each side. Remove from pan, slice into strips, and set aside.
3. Add remaining tablespoon of oil to your sauté pan and warm over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften.
4. Add the chicken strips, combine well, and continue to cook for 2 to 3 minutes. Serve immediately.

Ingredients
1-1/2 lbs sirloin steak, 1/2 inch thick
2 medium white onions, chopped
1 cup beef broth
1 tablespoon soy sauce
2 green peppers, cut into 1-inch pieces
2 teaspoons cornstarch
1/4 cup cold water
2 tomatoes, peeled and cut into eighths (optional)
Cooked rice

Instructions
1. Trim fat and bone from meat; cut meat into 4 to 6 serving pieces.
2. Grease large skillet lightly with fat from meat.
3. Thoroughly brown meat on both sides.
4. Add onions; cook and stir until tender.
5. Mix in beef broth and soy sauce. Cover; simmer for 10 minutes or until meat is tender.
6. Add green peppers. Cover; simmer for 5 minutes.
7. In a small bowl, blend cornstarch and water and gradually stir into skillet. Add tomatoes and heat for one minute. Serve over cooked rice.

INGREDIENTS
1 cup flour
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons onion powder
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
2 tablespoons paprika
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 (4 pound) boneless beef chuck roast
12 small (or 6 large) shallots, cut in half
8 garlic cloves, peeled and smashed
3 large celery stalks, diced
2 large carrots, diced
1 bay leaf
1 1/2 cans diced, stewed tomatoes
2 cups beef broth

INSTRUCTIONS
1. Preheat oven to 375ºF.
2. Mix first seven dry ingredients in a small bowl and rub all over beef.
3. Heat a large Dutch oven* on medium heat.
4. Add olive oil and butter and put beef in pot. Sear on all sides until brown. Remove beef from pot and put on a plate.
5. Add shallots, garlic, celery, carrots, bay leaf and remaining flour mixture to the pot, and sauté for 6 seconds.
6. Add stewed tomatoes and beef broth to the pot, scraping up brown bits.
7. Add beef on top of veggies with any extra drippings from the plate.
8. Cover pot and put in oven. Roast for 3 hours.
9. Remove from oven and let sit for 15 minutes.
10. Season sauce to taste with salt and pepper.
11. Slice pot roast and spoon sauce over beef. Serve with garlic mashed potatoes or brown rice.

*Tip: A Dutch oven is suggested because it can easily be transferred from stovetop to oven, reducing the amount of dishes used. If you don’t have a Dutch oven on hand, feel free to use any oven-safe pot or transfer the contents into a regular glass or ceramic casserole dish before placing in the oven.

Ingredients
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (16 ounce) can black beans, rinsed
1 cup frozen corn kernels
1 cup chopped onion
1 fresh jalapeño pepper, chopped
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
1 cup corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Sour cream

Instructions
1. In a large pot over medium heat, sauté the chicken in the olive oil for 5 minutes. Add the garlic and cumin and mix well.
2. Then add the broth, corn, onion, jalapeño, black beans, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
3. Break up some tortilla chips into individual bowls and ladle soup over chips. Garnish with cheese, sour cream, and additional broken tortilla chips.

Frogmore Stew- By Allison Fishman

Serves 6 to 8

INGREDIENTS

1 cup crab boil seasoning, plus more for serving
3 pounds small red potatoes, scrubbed
1 1/2 pounds kielbasa, cut into 3-inch pieces
8 ears corn, cracked in half
4 pounds jumbo shrimp, shell-on or off
Mustard, for serving
Cocktail sauce, for serving
Lemon wedges, for serving

INSTRUCTIONS

1. Bring 10 quarts of water to a boil in a large pot fitted with a strainer insert. Add seasoning and potatoes. Return to a simmer, and cook for 15 minutes, or until potatoes are almost cooked through.
2. Add kielbasa and corn and return to a boil. Simmer 3 to 5 minutes, or until corn is bright yellow. Add shrimp and cook until shrimp are bright pink and beginning to curl, about 3 minutes.
3. Carefully remove strainer insert from pot, and remove to a large tray (to catch any liquid). Spill the whole pot of stew onto a newspaper-lined table (preferably outside), and serve hot with mustard, cocktail sauce, lemon wedges, and lots of paper towels.

Cumin Lentils with Mint—By Nathan Lyon

Serves 3

INGREDIENTS

1 teaspoon cumin, ground
3 tablespoons extra virgin olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 1/2 cups vegetable stock
1/2 cup lentils
2 tablespoons mint plus additional for garnish, chopped
2 tablespoons flat leaf parsley, plus additional for garnish, chopped
2 tablespoons soft goat cheese
1 tablespoon lemon juice, freshly squeezed
2 cups spinach (optional)
2 tablespoons coconut milk (optional)
Kosher salt and black pepper, to taste

INSTRUCTIONS

1. Toast cumin in a medium saucepan over medium heat for 1 minute, stirring to prevent burning.
2. Add oil and diced onions. Cook for 5 minutes or until onions are transparent, stirring occasionally. Add minced garlic and cook for 1 minute, or until fragrant.
3. Add vegetable stock and reduce heat to a simmer.
4. Stir in lentils and simmer for 10-12 minutes or until most of the liquid is absorbed. The lentils should look slightly wet and be cooked all the way through but should not be mushy.
5. Remove from heat and mix in goat cheese, lemon juice, parsley, mint and coconut milk (optional). Season with salt and pepper. Serve over spinach, if desired.

Tuscan Style Fish Baked in Parchment Paper —By Kendra Bailey

Serves 4

INGREDIENTS

4 (4 ounce) tilapia fillets
1/2 small onion, thinly sliced
2 small cloves garlic, minced
1/2 pint grape or cherry tomatoes,
sliced in half
10 Kalamata olives, pitted and sliced in half
2 tablespoons capers
1/4 teaspoon red pepper flakes, optional
1 tablespoon fresh oregano, lightly chopped
2 tablespoons extra-virgin olive oil
Zest from half a lemon
Salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 450°F. Cut out four 12”x13” sheets of parchment or tin foil.
2. Season fish lightly with salt and pepper and place in center of paper. Top each fillet with onion, garlic, tomatoes, olives and capers. Dust with red pepper flakes and fresh oregano. Drizzle olive oil and sprinkle lemon zest on top.
3. Fold and seal each packet, tucking in folds to prevent steam from escaping. Lightly brush outside of packets with oil to prevent burning.
4. Place on a large baking sheet and bake for 12-15 minutes.
5. Carefully remove packets to individual serving plates and slit the top of each or let guests open their own. You can also serve this dish by gently sliding the contents from the parchment to plates.

Chicken and Andouille Sausage Jambalaya—By Deborah Fewell

INGREDIENTS

2 1/2 pounds boneless, skinless chicken thighs, cut into 2" pieces
1 package andouille sausage, sliced 1/2" thick
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, chopped
4 stalks celery, diced
1 large bell pepper, dice
4 garlic cloves, chopped
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon fennel seeds
1 bay leaf
3 tablespoons tomato paste
1 1/2 cups instant brown rice
3 cups chicken broth
1 (14 ounces) can stewed, diced tomatoes, with juice
1/4 bunch parsley, coarsely chopped

INSTRUCTIONS

1. Heat a large Dutch oven on medium high heat.
2. Season the chicken with salt and pepper.
3. Melt the butter in a saucepan.
4. When butter is melted, add the olive oil and seasoned chicken to the Dutch oven and cook for six minutes until browned.
5. Add the sausage and cook for another three minutes.
6. Remove the chicken and sausage from the pot and set aside on a plate.
7. Add all of the vegetables, herbs, bay leaf and fennel seeds to the pot.
8. Sauté until vegetables are slightly tender. Stir in the tomato paste and rice, cook for 1 minute. Stir in the chicken broth, stewed tomatoes and parsley.
9. Cover and cook for 20 minutes until rice is cooked and most of the juices are absorbed. Serve hot.

Note: A Dutch oven is a cooking pot made of thick iron with a tight-fitting lid.

Home-cooked meals are a great way to bring the family together at the end of the day, but can often result in a sink full of dirty dishes. Simplify your evening by making and "baking" your meal in one dish—and enjoy quick and easy cleanup afterward!