25 Skillet Dinners That Will Make Your Weeknights Delicious

I’ve attached a video for every recipe below from my favorite home cooks.

Skillet dinners are a lifesaver for busy weeknights. Using just one pan, you can whip up a hearty, homemade meal with minimal cleanup. From chicken and beef to vegetarian options, these dishes are quick to make and packed with flavor.

Imagine coming home after a long day and having dinner ready in 30 minutes. With ingredients ranging from common pantry staples to fresh vegetables and meats, you’ll find something to please everyone in your family. These meals are not only delicious but also budget-friendly and easy to prepare.

Whether you’re cooking for yourself or a crowd, skillet dinners offer the perfect solution. From comforting classics like shepherd’s pie to exciting new options like Thai chicken peanut noodles, these recipes are versatile and satisfying. Dive in and discover your new favorite weeknight dinner!

Asparagus Beef Teriyaki

Ingredients:

• 1 lb beef (sliced thin)
• 1 bunch asparagus (cut into 2-inch pieces)
• 1 bell pepper (sliced)
• 1 onion (sliced)
• 2 cloves garlic (minced)
• 2 tbsp soy sauce
• 2 tbsp teriyaki sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1/4 cup beef broth

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add beef and cook until no longer pink, about 6-8 minutes.
3. Remove beef from the skillet and set aside.
4. In the same skillet, stir-fry onion, bell pepper, and asparagus until crisp-tender, about 4-5 minutes.
5. Add minced garlic and cook for 1 minute longer.
6. Mix cornstarch with beef broth until smooth and add to the skillet.
7. Stir in soy sauce and teriyaki sauce, bring to a boil.
8. Return beef to the skillet and cook until the sauce thickens, 1-2 minutes.

Skillet Mac & Cheese

Ingredients:

• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 3 cups milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• Salt and pepper to taste
• Panko breadcrumbs (optional)

Instructions:

1. 
   

   Cook the Pasta: In a pot, boil salted water, add macaroni, and cook until al dente. Drain and set aside.

   
   
2. 
   

   Prepare the Sauce: In a large oven-safe skillet, melt the butter over medium heat. Stir in mustard powder, onion powder, and granulated garlic.

   
   
3. 
   

   Make the Roux: Add the flour to the skillet, whisking to form a thick paste.

   
   
4. 
   

   Add the Milk: Gradually pour in the milk, continuing to whisk until the mixture warms and thickens.

   
   
5. 
   

   Add the Cheese: Mix in the cheddar and mozzarella cheeses, stirring until melted and smooth.

   
   
6. 
   

   Combine: Add cooked macaroni to the skillet and stir until pasta is coated with the cheese sauce.

   
   
7. 
   

   Optional Topping: If desired, top with panko breadcrumbs. Place skillet under the broiler for 1-2 minutes until crispy.

   
   
8. 
   

   Serve: Remove from heat and serve immediately.

   
   

Bacon Cheeseburger Sloppy Joes

Ingredients

• Ground beef
• Bacon
• Onion
• Ketchup
• Mustard
• Worcestershire sauce
• Salt
• Pepper
• Beef broth
• Cornstarch
• Shredded cheese
• Burger seasoning (optional)
• Flour (optional)

Instructions

1. Cook the bacon in a large skillet until crispy. Remove and set aside.
2. Drain the bacon grease, leaving about 2 tablespoons in the skillet.
3. Add the ground beef and onion to the skillet. Cook until the beef is browned and fully cooked.
4. Drain any excess fat from the skillet.
5. Chop the cooked bacon and add it back to the skillet.
6. Stir in the ketchup, mustard, Worcestershire sauce, salt, and pepper.
7. If using, sprinkle flour over the mixture and stir well. Cook for 1-2 minutes.
8. Pour in the beef broth and add cornstarch, stirring until the mixture thickens.
9. Mix in shredded cheese and let it melt thoroughly before serving.

Enjoy your Bacon Cheeseburger Sloppy Joes!

Shrimp Orzo With Feta

Ingredients:

• 1 cup orzo
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. 
   

   Cook the orzo: Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain and set aside.

   
   
2. 
   

   Prepare the shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shrimp and cook until pink and opaque, about 4-5 minutes. Remove and set aside.

   
   
3. 
   

   Sauté the garlic: In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant.

   
   
4. 
   

   Add tomatoes and spices: Pour in the crushed tomatoes, oregano, red pepper flakes, and 1/4 teaspoon of salt. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

   
   
5. 
   

   Combine ingredients: Stir in the cooked orzo, shrimp, lemon juice, and chopped parsley. Mix well and heat through.

   
   
6. 
   

   Add feta: Sprinkle the crumbled feta cheese over the skillet. Stir gently to combine and let it melt slightly.

   
   
7. 
   

   Season and serve: Taste and adjust seasoning with salt and pepper. Serve warm and enjoy your delicious shrimp orzo with feta!

   
   

Easy Salisbury Steak

Ingredients:

• 1 lb ground beef
• 1/2 cup bread crumbs
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard powder
• 1 egg
• Salt and pepper, to taste
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 cup mushrooms, sliced
• 2 tablespoons flour
• 1 1/2 cups beef stock

Instructions:

1. 
   

   In a medium bowl, mix ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, salt, and pepper. Shape into 4 oval patties.

   
   
2. 
   

   Heat butter in a medium-sized skillet over medium-high heat. Cook the patties for about 3 minutes on each side until browned. Remove patties and set aside.

   
   
3. 
   

   In the same skillet, add onions and cook until partly translucent, about 3 to 4 minutes.

   
   
4. 
   

   Add mushrooms and cook until golden, about 3 to 5 minutes. Add more butter if needed.

   
   
5. 
   

   Stir in flour and cook for 1-2 minutes, making sure it mixes well with the butter and vegetables.

   
   
6. 
   

   Gradually pour in beef stock, whisking continuously until the mixture thickens to a gravy consistency.

   
   
7. 
   

   Return the patties to the skillet, spoon the gravy over them, and cook for an additional 10 minutes, or until fully cooked through. Enjoy your easy Salisbury steak!

   
   

Pork Fried Rice

Ingredients:

• 1 cup cooked rice (preferably cold)
• 8 ounces ground pork
• 1 small onion, chopped
• 2 green onions, sliced
• 1 carrot, diced
• 1/2 cup broccoli florets
• 2 eggs
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

1. 
   

   Prepare the Pork:
   In a large skillet over medium heat, add the vegetable oil and ground pork. Cook until the pork is browned and cooked through, breaking it into small pieces with a spoon. Remove the pork and set aside.

   
   
2. 
   

   Cook the Vegetables:
   In the same skillet, add the onion, green onions, carrot, and broccoli. Sauté until the vegetables are tender, about 5-7 minutes.

   
   
3. 
   

   Scramble the Eggs:
   Push the vegetables to the side of the skillet. Crack the eggs into the skillet and scramble until fully cooked.

   
   
4. 
   

   Combine Everything:
   Add the cooked rice and pork back into the skillet. Pour in the soy sauce and sesame oil, stirring well to combine. Cook for another 5 minutes until everything is heated through.

   
   
5. 
   

   Season and Serve:
   Season with salt and pepper to taste. Serve hot and enjoy your skillet pork fried rice!

   
   

Chicken Thighs With Shallots & Spinach

Ingredients

• 4 chicken thighs
• 2 tablespoons olive oil
• 3 shallots, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 6 cups fresh spinach
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large nonstick skillet over medium heat.
2. Season chicken thighs with salt and pepper.
3. Cook chicken for about 6 minutes on each side, until temperature reads 170°F. Remove and keep warm.
4. In the same skillet, cook shallots until tender.
5. Add garlic and cook for an additional 20 seconds.
6. Pour in the white wine. Bring to a boil and cook until reduced by half.
7. Add fresh spinach and cook until wilted, about 1 minute.
8. Return chicken to the skillet, mix with the shallots and spinach. Serve immediately.

Grilled Pimiento Cheese Sandwiches

Ingredients:

• 8 slices of bread
• 1 cup shredded Cheddar cheese
• 1/4 cup cream cheese
• 1/4 cup mayonnaise
• 1/4 cup diced pimento peppers
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• Butter for grilling

Instructions:

1. 
   

   Mix the Cheddar cheese, cream cheese, mayonnaise, pimento peppers, black pepper, onion powder, and cayenne pepper in a bowl until smooth.

   
   
2. 
   

   Spread a generous amount of the pimiento cheese mixture on 4 slices of bread.

   
   
3. 
   

   Top with the other 4 slices of bread to make sandwiches.

   
   
4. 
   

   Butter the outside of each sandwich on both sides.

   
   
5. 
   

   Heat a skillet over medium heat.

   
   
6. 
   

   Place the sandwiches in the skillet.

   
   
7. 
   

   Grill for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

   
   

Enjoy your tasty Grilled Pimiento Cheese Sandwiches!

Rosemary Pork Medallions With Peas

Ingredients

• 1 lb pork tenderloin, sliced into medallions
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 2 garlic cloves, minced
• 2 teaspoons fresh rosemary, chopped
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. 
   

   Prep the Pork: Toss the pork medallions with flour to coat lightly and shake off the excess.

   
   
2. 
   

   Heat the Skillet: Add olive oil and butter to a large skillet over medium heat.

   
   
3. 
   

   Cook the Pork: Place the pork medallions in the skillet and cook until tender, about 1-2 minutes on each side. Remove from the skillet and keep warm.

   
   
4. 
   

   Make the Sauce: In the same skillet, add chicken broth, garlic, and rosemary. Bring to a boil while stirring to loosen the browned bits from the pan.

   
   
5. 
   

   Reduce the Sauce: Cook until the liquid is reduced by a third, about 2-3 minutes.

   
   
6. 
   

   Add Peas: Stir in the peas and cook until heated through, about 2-3 minutes.

   
   
7. 
   

   Combine: Return the pork medallions to the pan and heat through for another minute.

   
   
8. 
   

   Season: Add salt and pepper to taste before serving.

   
   

Cheesy Onion Chicken Skillet

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced (optional)
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup shredded cheese (cheddar or your favorite blend)
• Salt and pepper to taste

Instructions:

1. 
   

   Prepare the chicken: Season both sides of the chicken breasts with salt and pepper.

   
   
2. 
   

   Cook the chicken: Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink. Remove and set aside.

   
   
3. 
   

   Sauté the onion and pepper: In the same skillet, add the remaining 1 tablespoon of oil and the butter. Once melted, add the sliced onion and red bell pepper. Stir and cook for 3-4 minutes until crisp-tender.

   
   
4. 
   

   Make the sauce: Sprinkle the flour over the onions and pepper. Stir and cook for 1 minute. Slowly pour in the chicken broth while whisking to avoid lumps. Bring to a simmer.

   
   
5. 
   

   Combine and cheese it up: Return the chicken to the skillet. Cook for a few more minutes until the sauce thickens and the chicken is fully cooked. Sprinkle the shredded cheese over the top.

   
   
6. 
   

   Melt the cheese: Turn off the heat and cover the skillet. Let it sit until the cheese has melted.

   
   

Enjoy your Cheesy Onion Chicken Skillet!

Tortellini With Tomato Spinach Cream Sauce

Ingredients:

• 1 package cheese tortellini
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the cheese tortellini according to package directions, then drain and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and cook, stirring frequently, for about 1 minute or until fragrant.
4. Stir in the diced tomatoes, chopped spinach, Italian seasoning, salt, and pepper.
5. Cook, stirring occasionally, until the spinach wilts, about 2-3 minutes.
6. Pour in the heavy cream and bring the mixture to a boil.
7. Reduce the heat to a simmer and cook until the sauce thickens, about 10 minutes.
8. Add the cooked tortellini to the skillet and stir to coat with the sauce.
9. Sprinkle with grated Parmesan cheese before serving.

Cast-Iron Skillet Steak

Ingredients

• 2 ribeye steaks
• 2 tablespoons butter
• 3 cloves garlic, smashed
• 2 sprigs rosemary
• Salt and pepper to taste

Instructions

1. Preheat your cast-iron skillet over high heat for about 4-5 minutes.
2. Pat the steaks dry with paper towels. Season with salt and pepper.
3. Add the steaks to the skillet and cook for 2-3 minutes until a crust forms.
4. Flip the steaks to the other side, cooking another 2-3 minutes.
5. Add the butter, garlic, and rosemary to the skillet.
6. Tilt the skillet toward you and use a spoon to baste the steaks with the melted butter for around 30 seconds.
7. Remove the steaks and let them rest for a few minutes.
8. Slice and serve your delicious cast-iron skillet steak. Enjoy!

Skillet Nachos

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1/2 cup water
• 1 bag tortilla chips
• 2 cups shredded cheese
• 1 can diced tomatoes
• 1 can corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions

1. 
   

   Preheat your oven to 350°F.

   
   
2. 
   

   Heat a large skillet over medium-high heat and add the olive oil.

   
   
3. 
   

   Add the diced onion and garlic to the skillet and cook until softened.

   
   
4. 
   

   Add the ground beef to the skillet. Cook, stirring and breaking it up until browned, about 5 minutes.

   
   
5. 
   

   Drain any excess fat, then add the taco seasoning and water. Stir well and cook per the seasoning packet directions.

   
   
6. 
   

   Mix in the diced tomatoes and corn. Remove from heat.

   
   
7. 
   

   In an oven-safe skillet, layer half the tortilla chips.

   
   
8. 
   

   Sprinkle half of the cheese over the chips.

   
   
9. 
   

   Add the beef mixture on top of the chips and cheese.

   
   
10. 
    

    Layer the remaining chips and then sprinkle with the rest of the cheese.

    
    
11. 
    

    Place the skillet in the oven and bake until the cheese is melted and bubbly, about 10 minutes.

    
    
12. 
    

    Remove from the oven and serve hot.

    
    

Maple Sausage Skillet

Ingredients:

• 1 tablespoon canola oil
• 1 pound sausage, sliced
• 1 cup mushrooms, sliced
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 cup celery, chopped
• ¼ cup maple syrup
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium-high heat. Add the canola oil.
2. Add the sausage slices to the skillet and cook for 3-4 minutes, stirring frequently, until lightly browned.
3. Add the mushrooms, bell pepper, onion, and celery to the skillet. Cook for another 3-4 minutes, stirring frequently, until the vegetables are tender.
4. Stir in the maple syrup, then add salt and pepper to taste. Cook until everything is heated through.
5. Serve hot, optionally with rice or your favorite side.

Peppered Sole

Ingredients

• Dover sole fillets
• Flour
• Salt
• Pepper
• Butter
• Lemon juice

Instructions

1. Dredge the Dover sole fillets in flour.
2. Season both sides with salt and pepper.
3. Heat 2-3 tablespoons of butter in a large skillet over medium heat.
4. Once the butter is melted, fry the fillets for 3-4 minutes on each side until golden brown.
5. Remove fish from skillet, sprinkle with lemon juice, and serve warm.

Sausage And Vegetable Skillet

Ingredients:

• 1 lb sausage (sliced)
• 2 cups bell peppers (sliced)
• 1 cup zucchini (sliced)
• 1 cup corn
• 2 tbsp olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 cup potatoes (diced)
• 2 cups spinach (fresh)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the chopped onion and sausage slices. Sauté until the onion is tender.
3. Add minced garlic and red pepper flakes. Stir and cook for 1 minute.
4. Add the diced potatoes, sliced bell peppers, zucchini, and corn. Stir to combine.
5. Bring the mixture to a boil then reduce the heat to medium. Cover and let cook for 15-20 minutes, until the potatoes are tender.
6. Stir in fresh spinach and cook until wilted.
7. Season with salt and pepper. Stir well to combine all ingredients.
8. Serve hot and enjoy your meal!

Chicken Fajitas

Ingredients

• 1 lb chicken breasts, sliced
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 1 large onion, sliced
• 2 bell peppers, sliced

Instructions

1. In a small bowl, mix cumin, chili powder, onion powder, salt, and red pepper flakes.
2. Season both sides of the chicken slices with half of the seasoning mix. Save the other half.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Add the chicken to the skillet and cook for 3-5 minutes on each side until just cooked. Remove and set aside.
5. In the same skillet, heat another tablespoon of olive oil.
6. Add the onion and bell peppers. Cook, stirring frequently, for 6-7 minutes until tender.
7. Return the chicken to the skillet. Sprinkle the remaining seasoning mix and stir to combine.
8. Cook for an additional 2-3 minutes to let the flavors blend.

Enjoy your delicious chicken fajitas!

Skillet Texas Sheet Cake

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/4 cup vegetable oil
• 2 tablespoons cocoa powder
• 1/2 cup water
• 1/4 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   In a large mixing bowl, whisk together flour, sugar, and salt. Set aside.

   
   
3. 
   

   In a 10-inch cast iron skillet, melt butter over medium heat. Add vegetable oil, cocoa powder, and water. Bring the mixture to a boil, then remove from heat.

   
   
4. 
   

   Slowly whisk in the dry ingredients.

   
   
5. 
   

   Add buttermilk, egg, vanilla extract, and baking soda. Mix until smooth.

   
   
6. 
   

   Place the skillet in the oven and bake for 18-25 minutes, or until the top springs back when touched.

   
   
7. 
   

   Let the cake cool for about 10 minutes before serving. Enjoy!

   
   

Sweet Corn Shrimp & Rice Skillet

Ingredients:

• 1 cup uncooked rice, rinsed
• 1 pound shrimp, peeled and deveined
• 1 cup corn (fresh, frozen, or canned)
• 4 tablespoons olive oil, divided
• 1 small onion, chopped
• 5 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups chicken or vegetable broth
• 1 lime, zested

Instructions:

1. 
   

   Prepare Rice: Rinse rice well until the water runs clear, then soak it in a bowl of water for about 15 minutes.

   
   
2. 
   

   Marinate Shrimp: In a medium bowl, toss shrimp with 1 tablespoon of olive oil, half the garlic, lime zest, turmeric, cayenne pepper, salt, and pepper. Let it sit at room temperature.

   
   
3. 
   

   Cook Aromatics: Heat the remaining olive oil in a large skillet over medium heat. Add chopped onion, remaining garlic, and minced ginger. Sauté until the onion is translucent.

   
   
4. 
   

   Add Corn: Stir in the corn and cook for about 5 minutes until it is tender.

   
   
5. 
   

   Add Rice: Drain the soaked rice and add it to the skillet. Stir and cook for 1 minute to coat the rice with oil and flavors.

   
   
6. 
   

   Add Broth: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked.

   
   
7. 
   

   Cook Shrimp: While the rice is cooking, heat a separate small pan and quickly sauté the marinated shrimp for 2-3 minutes until they are pink and cooked through.

   
   
8. 
   

   Combine & Serve: Gently stir cooked shrimp into the rice mixture. Adjust seasoning with salt and pepper to taste. Serve warm.

   
   

Creamy Tuscan Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach

Instructions:

1. Season your chicken breasts with salt, pepper, and oregano on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown.
4. Remove the chicken from the skillet and set aside.
5. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
6. Pour in the heavy cream and chicken broth, stirring well.
7. Add the grated Parmesan cheese and let it melt, stirring continuously.
8. Stir in the chopped sun-dried tomatoes and fresh spinach until the spinach wilts.
9. Return the chicken breasts to the skillet, ensuring they are covered in the creamy sauce.
10. Simmer on low heat for 5-7 minutes until the chicken is fully cooked (internal temperature of 165°F/74°C).
11. Serve hot with your favorite sides like pasta or rice. Enjoy!

Mexican Beef ‘N’ Rice Skillet

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup rice
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chiles
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Salt, to taste
• Pepper, to taste
• Olive oil

Instructions:

1. Heat a large skillet over medium-high heat and add a drizzle of olive oil.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and diced bell pepper to the skillet. Cook until the vegetables begin to soften, about 2-3 minutes.
4. Stir in the minced garlic and cook for an additional 30 seconds.
5. Add the rice and taco seasoning. Cook for another 1-2 minutes, stirring constantly.
6. Pour in the chicken broth, black beans, and diced tomatoes with green chiles. Stir well to combine.
7. Bring the mixture to a simmer, then cover and cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Sprinkle shredded cheddar and Monterey Jack cheese over the top. Cover the skillet and allow the cheese to melt, about 2-3 minutes.
9. Season with salt and pepper to taste before serving. Enjoy!

Honey Garlic Glazed Salmon

Ingredients:

• 2 tablespoons oil
• 4 salmon fillets
• Salt and pepper
• 3 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• Optional: 1 teaspoon sriracha or smoked paprika

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Season salmon with salt and pepper.
3. Add salmon, skin-side up, to the skillet.
4. Cook until the bottom is golden brown, about 4-5 minutes.
5. Flip the salmon and cook for another 2 minutes.
6. Add minced garlic to the pan, stirring for 30 seconds or until fragrant.
7. Mix honey, lemon juice, and soy sauce in a small bowl.
8. Pour the sauce into the skillet.
9. Allow the sauce to thicken and glaze the salmon, about 3-4 minutes.
10. If using, add sriracha or paprika now, stirring well.
11. Cook until the salmon is opaque and cooked through.
12. Remove from heat and serve.

Campfire Stew

Ingredients:

• 1 lb beef, cut into bite-sized cubes
• 4 slices of bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 can diced tomatoes
• 2 cups beef broth
• Salt and pepper to taste

Instructions:

1. 
   

   In a cast iron skillet, cook the chopped bacon over medium-high heat until crispy. Remove and set aside.

   
   
2. 
   

   Season the beef cubes with salt and pepper. Add to the skillet and sear until browned.

   
   
3. 
   

   Add the diced onion and minced garlic to the skillet. Cook until softened.

   
   
4. 
   

   Stir in the sliced carrots and cubed potatoes. Cook for a few minutes.

   
   
5. 
   

   Add the diced tomatoes and beef broth. Stir well.

   
   
6. 
   

   Bring to a simmer, then cover with foil or a lid and cook over low heat for about 1 hour, or until beef and vegetables are tender.

   
   
7. 
   

   Stir in the cooked bacon pieces and cook for an additional 10 minutes.

   
   
8. 
   

   Serve hot and enjoy your campfire stew!

   
   

Chicken Pasta Bake

Ingredients:

• 2 cups penne pasta
• 2 cups cooked chicken, diced
• 1 jar pasta sauce
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 1 cup mozzarella cheese, shredded
• ½ cup cottage cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Parmesan cheese for serving

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Cook the penne pasta in a large pot of boiling salted water until al dente. Drain and set aside.

   
   
3. 
   

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.

   
   
4. 
   

   Stir in the pasta sauce, red pepper flakes, and cottage cheese. Heat until the mixture is bubbly and hot.

   
   
5. 
   

   Add the diced chicken to the skillet and cook until the chicken is heated through.

   
   
6. 
   

   Stir in the cooked pasta and shredded mozzarella cheese. Mix well to combine.

   
   
7. 
   

   Taste the mixture and season with salt and pepper as needed.

   
   
8. 
   

   Transfer the pasta mixture to a baking dish. Sprinkle some additional mozzarella cheese on top if desired.

   
   
9. 
   

   Bake for 20-25 minutes, or until the cheese is melted and bubbly.

   
   
10. 
    

    Serve hot, garnished with Parmesan cheese. Enjoy!

    
    

Honey Chicken

Ingredients:

• 4 chicken breasts
• 2 tablespoons butter
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Pat the chicken breasts dry with a paper towel and season them with salt and pepper.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of butter.
3. Place the chicken in the skillet and cook for 2-3 minutes until golden brown.
4. Flip the chicken and cook the other side for 1 minute.
5. Reduce heat to medium and make some space in the skillet. Add the garlic and remaining butter.
6. Once the butter melts, briefly stir the garlic.
7. Pour in the honey, soy sauce, and apple cider vinegar.
8. Let the chicken cook in the sauce for another 5-7 minutes until the chicken is cooked through.
9. Serve warm with sauce spooned over the top.