Super Speedy Skillet Suppers

By Arlene Bascom
 
Who of us is not in need of meals that go together quickly and cook in only a few minutes? I have found that one pot recipes can be the answer to deliciously different and speedy meals. The following are some of my favorites, and all four are healthy, complete meals that you can prepare and cook in less time than you can get in the car and go buy takeout.
 
Orzo, Chicken, & Vegetable SkilletRice-shaped pasta, chicken, and plenty of veggies make this a complete and tasty dinner that comes together in about thirty minutes start to finish. 
1 c. uncooked orzo
1 Tbsp. olive or coconut oil
10 oz. sliced mushrooms
1 can (28 oz.) crushed tomatoes
1 red bell pepper, cut in narrow strips
1 medium onion, sliced in narrow strips
1 Tbsp. minced garlic
1 tsp. each dried basil, oregano and salt
4 boneless, skinless chicken thighs (about 1 1/4 lbs.), trimmed of fat
Minced parsley for topping (optional)
 
Bring 4 c. water to boil in large nonstick skillet. Add orzo and boil uncovered over medium-high heat, stirring occasionally, 9 minutes or until firm-tender. Cut up the red pepper and onion while orzo cooks. When orzo is done, drain well.

Heat oil in same skillet. Add mushrooms and sauté 3 to 4 minutes until lightly golden. Remove to a bowl. In skillet, mix tomatoes, bell pepper, onion, garlic, basil, oregano, and salt. Add chicken thighs and bring to a boil; reduce heat, cover, and simmer 5 minutes, stirring once. Stir in orzo, cover, and cook about 6 minutes longer or until chicken is cooked through. Stir in mushrooms. Sprinkle with parsley, if using, and serve immediately.
 
One Pan Mexican Quinoa
Light, healthy, and nutritious, this meatless meal is easy to make. Even the quinoa is cooked right in the skillet!
 
1 tbsp. olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 c. quinoa
1 c. vegetable broth
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 c. corn kernels
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
Optional:
1 avocado, halved, seeded, peeled, and diced
Juice of 1 lime
2 Tbsp. chopped fresh cilantro leaves
 
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste. Bring to boil; cover, reduce heat, and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice, and cilantro, if desired. Serve immediately.
 
GoulashComfort food at its best and easiest because it is all cooked in one pan.
 
2 Tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 lb. low-fat ground beef
1 tbsp. tomato paste
1 1/4 c. low-sodium beef broth
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 tsp. Italian seasoning
1 tsp. paprika
1 1/2 c. elbow macaroni, uncooked
1 c. shredded cheddar cheese
Salt and pepper to taste

Parsley, for garnish
 
In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add ground beef, season with salt and pepper, and cook until no longer pink, about 8 minutes. Drain fat, and return beef to pan. Add tomato paste and stir to coat. Then, pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes. Stir in cheese and remove from heat. Garnish with parsley after cheese has melted into the mixture. Serve hot.
 
Brown Rice Stir FryIf you have some already-cooked brown rice on hand, this meal is so simple, but so good! Use any of your favorite stir-fry vegetables. It’s easy to add variety to your stir-fries by simply changing up the veggies you use. 
4 c. favorite stir fry vegetables
Olive oil or coconut oil
2 cups cooked brown rice
Favorite seasonings, such as Organic No-Salt Seasoning from Costco
Balsamic vinegar, soy sauce, or liquid aminos
1/2 c. cashews (optional)
 
In a large skillet, stir fry vegetables of your choice in a little olive oil or coconut oil until crisp tender. Try using a package of frozen stir fry vegetables for really simple preparation. Add a little vinegar, soy sauce, or liquid aminos and your favorite seasonings. Remove from heat, and stir in the cooked brown rice and cashews, if using. Splash each serving with a little extra vinegar, soy sauce, or liquid aminos, if you prefer.

July 26, 2020