One Pan Dinners

{photo sources, clockwise: Farmhouse Delivery, Food Network, Julie’s Eats and Treats}

The end of the school year is a busy and bittersweet time, with lots going on! And yet we still need to feed the family as best we can. Here are a few easy prep/easy clean up meals that you can use over the next couple of weeks, and anytime you are feeling a time crunch. Enjoy!

Sheet Pan Supper

Farmhouse Delivery 

I love meals like this! And they are so flexible, you can substitute other veggies or different sausage if desired. 

Ingredients:

• 1 pound sweet Italian sausage, casings removed
• 2 pounds summer squash, sliced into 2″ thick coins
• 2 spring onions, cut into thin half moons
• 2 kohlrabi, cut into 1 1/2″ dice
• olive oil
• salt & pepper to taste
• Salsa verde (find recipe here)

Directions:

1. Preheat oven to 400. 
2. Place squash, kohlrabi, and onion in a large bowl and drizzle with olive oil. Season to taste with salt and pepper and toss well to combine. Spread out in a single layer on a baking sheet. Pinch sausage into walnut-sized pieces and distribute evenly on top of vegetables. 
3. Bake until sausage and vegetables are browned, about 20 minutes. Check pan after about 7 minutes: if vegetables have released much liquid, remove pan, and tilt to drain off excess liquid. Return to oven and continue baking. 
4. Switch oven to broiler mode and broil until tops of vegetables are browned–watch carefully to prevent burning. 
5. Remove pan from oven and drizzle salsa verde over everything. Serve at once with crusty bread or rice. If there are any, leftovers make great sandwich stuffers the next day.

Asparagus and Ham Frittata

Alton Brown of Food Network
Serves 4

Frittata is a go-to recipe in my house. I change up the veggies and meat here, too – I’ve listed a few of my variations in the ingredients. 

Ingredients:

• 6 eggs, beaten (I actually use 7)
• 1-ounce Parmesan, grated
• 1/2 teaspoon black pepper
• Pinch salt
• 1 teaspoon butter
• 1/2 cup chopped roasted asparagus
• 1/2 cup chopped country ham
• 1 tablespoon chopped parsley leaves

Variations we like:

• broccoli and sausage
• goat cheese, sun dried tomatoes, fresh peas
• zucchini and pesto

Directions:

1. Preheat oven to broil setting.
2. In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. 
3. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. 
4. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
5. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Mexican Skillet Pasta

Julie’s Eats and Treats
Serves 6

Here’s a quick one-pan meal that is a twist on typical Mexican food. I’ve adapted it slightly:

Ingredients:

• 1 lb ground beef (I like to use ground turkey)
• 2 cups salsa, homemade or store bought
• 1 can (15 oz) tomato sauce
• 1-1/2 cups water or chicken broth
• 2 cups uncooked elbow macaroni
• 1 can (15.5 oz) corn (I sometimes add a can of black beans as well)
• 1/2 cup sharp cheddar cheese, shredded
• Toppings: cilantro, sour cream, avocado, diced tomatoes

Directions:

1. Brown beef or turkey in a large skillet over medium-high heat for 5-7 minutes (use a little olive oil if necessary). Drain grease off.
2. Add salsa, tomato sauce and water/broth to meat in skillet. Heat to boiling. Add macaroni, reduce heat, cover and simmer for 15 minutes or until macaroni is tender. Stir occasionally. Add corn and black beans (if using). Stir to combine.
3. When macaroni is cooked sprinkle with cheese, replace cover and let stand until cheese is melted.
4. Serve immediately, with optional toppings.

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