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25 Skillet Meals That Will Simplify Your Weeknight Dinners

Categories Recipes

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

Skillet Meals

Skillet meals are a game-changer for busy nights. They offer a perfect blend of convenience and flavor, making dinnertime stress-free. Whether you’re craving hearty meats like chicken or beef, or looking for vegetarian options, there’s a skillet recipe that will suit your taste buds.

Cooking with a skillet means fewer dishes to wash and more time to enjoy with your family. Imagine serving a delicious shrimp fried rice, or a cozy and comforting shepherd’s pie, all made in one pan. The best part? These recipes are quick, easy, and perfect for any skill level. From beginner cooks to seasoned chefs, skillet meals make cooking a joy.

Explore a variety of options from zesty Mexican-inspired chicken and rice, to a cheesy skillet lasagna. These recipes are not only simple but also budget-friendly. Dive into the world of one-skillet wonders and transform your dinner routine with these fast, flavorful, and satisfying meals.

Scrambled Eggs

Ingredients

  • 6 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers (red or green)
  • 1/4 cup diced ham (optional)
  • 1/4 cup shredded cheese (optional)

Instructions


  1. Crack the eggs into a mixing bowl. Add the milk, salt, and pepper. Whisk together until smooth.



  2. Heat a non-stick skillet over medium heat. Add the butter and let it melt.



  3. Add the onions and bell peppers to the skillet. Cook for about 3 minutes, stirring often, until the vegetables are tender.



  4. If using diced ham, add it to the skillet and cook for another 1-2 minutes.



  5. Pour the egg mixture into the skillet. Let it cook for a few seconds without stirring.



  6. Using a spatula, gently stir the eggs, forming soft curds. Continue to cook and stir until the eggs are almost set.



  7. If using cheese, sprinkle it over the eggs. Cook for another 30 seconds until the cheese is melted and the eggs are fully cooked.



  8. Remove the skillet from the heat and serve your scrambled eggs hot. Enjoy!


Fried Rice

Ingredients

  • 2 tablespoons vegetable oil
  • 2 large eggs, beaten
  • 1 cup diced carrots
  • 1 cup peas
  • 1 small onion, diced
  • 3 cups cold cooked rice
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder

Instructions


  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the beaten eggs and scramble until fully cooked. Remove them from the skillet and set aside.



  2. Increase the heat to medium-high. Add the remaining tablespoon of oil to the skillet. Add the diced carrots and onions, and cook until tender, about 3-4 minutes. Stir in the peas and cook for an additional 1-2 minutes.



  3. Add the garlic powder to the skillet and stir well. Immediately add the cold cooked rice and mix everything together.



  4. Pour in the soy sauce and combine it with the rice and vegetables. Add the scrambled eggs back to the skillet and mix all the ingredients thoroughly. Cook for another 3-4 minutes until everything is well heated.


Enjoy your homemade fried rice!

Stir-Fry Vegetables

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 small red onion, sliced
  • 1 carrot, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch
  • Salt and pepper to taste

Instructions:


  1. Heat Oil: In a large skillet or wok, heat the olive oil over medium-high heat.



  2. Add Vegetables: Add broccoli, snow peas, bell pepper, mushrooms, red onion, and carrot. Stir-fry for 4-6 minutes until they are crisp-tender.



  3. Prep Sauce: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, chicken broth, and cornstarch.



  4. Add Garlic: Push the vegetables to the side of the skillet. Add minced garlic to the center and cook until fragrant.



  5. Combine: Pour the sauce over the vegetables. Stir until everything is coated and the sauce has thickened.



  6. Season: Season with salt and pepper to taste, and serve hot.


Enjoy your delicious stir-fry vegetables!

Sausage and Peppers

Ingredients

  • 5 Italian sausage links
  • 2 tablespoons olive oil (or cooking oil)
  • 1 large onion, sliced
  • 2 bell peppers, sliced (any color)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 can diced tomatoes (14.5 ounces)
  • Salt and pepper, to taste

Instructions


  1. Heat a large skillet over medium-high heat. Add the olive oil.



  2. Add the sausage links to the skillet. Cook for 5-6 minutes on each side until browned. Remove from the skillet and set aside.



  3. In the same skillet, add the sliced onions and bell peppers. Sauté until they are tender, about 8 minutes.



  4. Add the minced garlic and Italian seasoning. Stir for about 1 minute.



  5. Slice the browned sausages into 1/4 inch pieces. Add them back to the skillet.



  6. Pour in the diced tomatoes. Season with salt and pepper.



  7. Let everything cook together for another 5 minutes, allowing the flavors to blend. Serve hot.


Skillet Lasagna

Ingredients

  • 1 lb ground beef
  • 1 lb sausage
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 10 oz marinara sauce
  • 12 oz lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/2 cup frozen peas
  • 2 tbsp olive oil

Instructions


  1. Heat olive oil in a large skillet over medium-high heat.



  2. Add ground beef and sausage. Cook and crumble until almost cooked through.



  3. Add diced onion, minced garlic, Italian seasoning, salt, and pepper. Continue cooking until the meat is no longer pink and the onion softens.



  4. Pour in marinara sauce and broken lasagna noodles. Mix well.



  5. In a bowl, combine ricotta, mozzarella, Parmesan, egg, and peas.



  6. Simmer the meat and noodle mixture uncovered for 10-12 minutes, stirring occasionally, until pasta is tender.



  7. Spoon the cheese mixture over the top and cover. Cook for another 5 minutes until the cheese is melted.



  8. Serve hot and enjoy!


Chicken Fajitas

Ingredients

  • 1 lb chicken breasts, sliced thin
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Mix Spices: In a small bowl, combine chili powder, cumin, onion powder, paprika, salt, and pepper.
  2. Season Chicken: Coat chicken slices with half of the spice mixture.
  3. Heat Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  4. Cook Chicken: Add seasoned chicken to the skillet. Cook for 3-5 minutes until no longer pink. Remove from pan.
  5. Cook Veggies: Add 1 tablespoon olive oil to the same skillet. Toss in the bell peppers and onions. Cook for 3-4 minutes, until crisp-tender.
  6. Combine: Return the chicken to the skillet. Sprinkle the remaining spice mixture. Stir well and cook for another 2 minutes.

Beef Stroganoff

Ingredients

  • 1 lb sirloin or ground beef
  • 2 cups beef broth
  • 1/2 cup sour cream
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp all-purpose flour
  • 1 medium onion, chopped
  • 8 oz mushrooms, sliced
  • 2 tbsp butter or oil
  • Salt and black pepper, to taste

Instructions


  1. Prepare the Beef: Season the beef with salt and pepper. In a large skillet, brown it over medium-high heat for 3-5 minutes. Remove and set aside.



  2. Cook Vegetables: In the same skillet, melt butter. Add the chopped onion and sliced mushrooms. Cook, frequently stirring, until soft and the mushroom juices evaporate, around 8-10 minutes.



  3. Make the Sauce: Sprinkle flour over the vegetables. Stir constantly for 1 minute. Gradually stir in beef broth, ensuring no lumps form.



  4. Add Flavors: Mix in Worcestershire sauce and Dijon mustard. Bring to a slight boil, then simmer until thickened, about 2-3 minutes.



  5. Combine Ingredients: Return the beef to the skillet. Stir to coat the beef with sauce. Cook for another 1-2 minutes.



  6. Finish Off: Stir in the sour cream until blended. Adjust the seasoning with salt and pepper if needed.



  7. Serve: Serve hot over egg noodles, mashed potatoes, or rice.


Frittata

Ingredients:

  • 8 eggs
  • 1 cup milk (regular or almond)
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp ground black pepper
  • 3/4 to 1 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 1 cup baby spinach
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup ham, diced
  • 1/2 cup shredded cheese (optional if dairy-free)

Instructions:

  1. Crack the eggs into a large bowl. Add milk, garlic powder, black pepper, and sea salt. Whisk until well mixed.
  2. Heat olive oil in a cast iron skillet over medium heat.
  3. Add spinach to the skillet and sauté until it softens.
  4. Pour the egg mixture into the skillet.
  5. Add cherry tomatoes, ham, and shredded cheese on top.
  6. Cook on the stovetop until the edges are set, about 5 minutes.
  7. Transfer the skillet to a preheated oven at 350°F (175°C) and bake for about 10-15 minutes until fully set.
  8. Remove from the oven and let it cool slightly before serving.

Shakshuka

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can of diced tomatoes
  • 1 cup tomato sauce
  • 6 large eggs
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish
  • Crusty bread for serving

Instructions


  1. Heat the olive oil in a large cast iron skillet over medium heat.



  2. Add the chopped onion and green bell pepper to the skillet. Cook, stirring occasionally, until the vegetables soften (about 5-8 minutes).



  3. Add the minced garlic, ground cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant.



  4. Pour in the diced tomatoes and tomato sauce. Stir well to combine. Let the mixture simmer for about 10-15 minutes, until it starts to thicken.



  5. Use a spoon to make six small wells in the tomato mixture. Crack an egg into each well.



  6. Reduce the heat to low, cover the skillet, and cook until the eggs are set to your liking, about 5-8 minutes.



  7. Season with salt and pepper. Garnish with fresh cilantro or parsley.



  8. Serve with crusty bread to soak up the sauce.


Hash Browns

Ingredients

  • 3 large potatoes, grated
  • 1 small onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1 egg
  • Salt and pepper, to taste
  • 3 tablespoons oil (vegetable or canola)

Instructions

  1. Preheat a large non-stick or cast-iron skillet over medium heat with 3 tablespoons of oil.
  2. In a bowl, mix grated potatoes, finely chopped onion, flour, and egg until everything is well combined. Season with salt and pepper.
  3. Spread the potato mixture evenly in the skillet to about 1/2 inch thick.
  4. Cook for 15-20 minutes until the bottom is golden brown and crispy.
  5. Flip the hash browns and cook for an additional 5-10 minutes until both sides are crispy and brown.
  6. Remove from the skillet and serve hot.

Quesadillas

Ingredients:

  • 2 large flour tortillas
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 1/2 cup cooked chicken or beans (optional)
  • 1/4 cup diced bell pepper
  • 1/4 cup diced onion
  • 1 tablespoon olive oil or butter
  • Salsa and sour cream for serving (optional)
  • Jalapeño slices (optional)

Instructions:

  1. Heat a large skillet over medium heat.
  2. Add 1/2 tablespoon of olive oil or butter and spread it around the pan.
  3. Place one tortilla in the skillet and heat it for about 30 seconds.
  4. Flip the tortilla and sprinkle half of the shredded cheese over one half.
  5. Add your fillings: chicken, beans, bell pepper, onion, and jalapeño slices.
  6. Fold the tortilla in half over the fillings.
  7. Cook for 1-2 minutes on each side until golden brown and the cheese is melted.
  8. Repeat with the second tortilla and remaining ingredients.
  9. Cut each quesadilla into wedges and serve with salsa and sour cream if desired.

Skillet Pizza

Ingredients

  • Pizza dough (store-bought or homemade)
  • 1-2 tablespoons olive oil
  • 1 cup marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Toppings of your choice (pepperoni, sausage, peppers, onions, mushrooms, etc.)

Instructions


  1. Preheat your oven to 500°F (260°C).



  2. Prepare your skillet by heating it on your stovetop over medium heat. Add 1-2 tablespoons of olive oil to coat the bottom.



  3. Roll out your pizza dough to fit the size of your skillet.



  4. Transfer the dough to the skillet carefully, pressing it into the edges.



  5. Spread marinara sauce evenly over the dough.



  6. Sprinkle half the mozzarella cheese over the sauce.



  7. Add your desired toppings evenly across the pizza.



  8. Top with the remaining mozzarella and Parmesan cheese.



  9. Carefully transfer the skillet to the preheated oven.



  10. Bake for 20-25 minutes until the crust is golden brown and the cheese is bubbly and browned.



  11. Let the pizza rest in the skillet for 5-10 minutes before slicing.


Cheeseburger Skillet

Ingredients:

  • 1 lb ground beef
  • 1 cup uncooked elbow macaroni
  • 1 cup beef broth
  • 1 cup milk
  • 1/2 cup ketchup
  • 1 tbsp steak seasoning
  • 1 tbsp mustard
  • 1 tsp onion powder
  • 1.5 cups shredded cheddar cheese
  • Diced pickles (optional)
  • Chopped chives (optional)

Instructions:


  1. Cook the ground beef in a large skillet over medium heat for 6-8 minutes until it’s no longer pink. Break it into crumbles and drain the fat.



  2. Add the elbow macaroni, beef broth, milk, ketchup, steak seasoning, mustard, and onion powder. Bring the mixture to a boil.



  3. Lower the heat and let it simmer uncovered for 10-15 minutes, or until the macaroni is tender.



  4. Stir in the shredded cheddar cheese until it’s fully melted and creamy.



  5. If you like, sprinkle chopped chives and diced pickles on top before serving.


Enjoy your cheeseburger skillet hot and fresh!

Taco Skillet

Ingredients:

  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup salsa
  • 1 cup chicken broth
  • 1 cup corn kernels
  • 1 cup shredded cheese
  • 1 cup rice
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions:

  1. Heat a large skillet over medium-high heat. Add olive oil.
  2. Add the ground beef, onion, and both bell peppers to the skillet. Cook until the beef is browned.
  3. Stir in the taco seasoning. Cook for 1 minute.
  4. Add the rice, black beans, salsa, and chicken broth. Stir well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally, until the rice is tender.
  6. Add the corn and cheese. Stir until the cheese melts.
  7. Season with salt and pepper, if needed. Serve warm.

Skillet Mac and Cheese

Ingredients:

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

Instructions:


  1. Cook the macaroni in salted boiling water until al dente. Drain and set aside.



  2. Melt butter in a large cast-iron skillet over medium heat.



  3. Add the flour, mustard powder, onion powder, and granulated garlic. Whisk to make a thick paste.



  4. Gradually whisk in the milk and cream. Cook until the mixture thickens and bubbles, stirring constantly.



  5. Reduce heat and stir in the shredded cheese until melted.



  6. Add the cooked macaroni to the skillet and stir well to combine with the cheese sauce.



  7. If using, melt 2 tablespoons of butter, mix with panko, and spread on top.



  8. Place skillet under a broiler for 1-2 minutes until the breadcrumbs are crispy.



  9. Serve immediately and enjoy your delicious skillet mac and cheese.


Pan-Seared Salmon

Ingredients:

  • 4 salmon fillets
  • Salt
  • Black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, chopped
  • 3 tablespoons parsley, chopped
  • Juice of 1 lemon
  • Lemon slices

Instructions:


  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.



  2. Heat the olive oil in a large nonstick skillet over medium-high heat until hot and shimmering.



  3. Place the salmon fillets skin-side up in the skillet. Cook without moving them for about 4 minutes or until the bottoms are golden and crisp.



  4. Carefully flip the fillets. Reduce the heat to medium and cook the other side for 2 minutes.



  5. Add butter, garlic, chopped parsley, lemon juice, and lemon slices to the skillet. Stir the butter and garlic around each fillet.



  6. Continue cooking for another 1-2 minutes or until the salmon reaches your desired doneness. The butter should start to brown slightly.



  7. Remove the salmon from the skillet and let rest for a few minutes before serving.


Spanish Tortilla

Ingredients:

  • 4 medium potatoes, peeled and thinly sliced
  • 1 onion, thinly sliced
  • 6 large eggs
  • 1 ½ cups olive oil
  • Salt to taste

Instructions:

  1. Heat 1 ½ cups olive oil in a skillet over medium-high heat.
  2. Add potatoes to the hot oil and cook, turning occasionally, until browned and tender, about 10 to 14 minutes.
  3. Add sliced onions to the skillet and cook until soft and golden brown.
  4. Remove potatoes and onions using a slotted spoon and let them cool.
  5. Whisk the eggs in a large bowl until smooth. Add a pinch of salt.
  6. Combine the cooled potatoes and onions with the beaten eggs.
  7. Heat some of the reserved olive oil in the skillet over medium heat.
  8. Pour the egg mixture into the skillet and gently press to even out the top.
  9. Reduce heat to medium-low and cook until the eggs are mostly set, about 10 minutes.
  10. Turn on the broiler and broil until the top is golden and fully set.

Skillet Cornbread

Ingredients:

  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 cup butter

Instructions:

  1. Preheat your oven to 425°F.
  2. Place a 9-inch cast iron skillet in the oven to heat.
  3. In a large bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
  4. In another bowl, combine the buttermilk and milk. Whisk in the egg.
  5. Add the wet mixture to the dry ingredients and stir until combined.
  6. Melt the butter in the hot skillet.
  7. Pour the batter into the skillet and spread it evenly.
  8. Bake for 20-25 minutes, until the top is golden brown and a toothpick comes out clean.

One-Pan Pasta

Ingredients

  • 8 oz pasta
  • 1 can (15 oz) fire-roasted tomatoes
  • ½ medium onion, sliced
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon crushed red pepper flakes
  • 3 cups boiling water
  • 2 teaspoons olive oil
  • Fresh basil (optional, for garnish)

Instructions


  1. In a large skillet, combine pasta, tomatoes, onion, garlic, salt, pepper, and crushed red pepper flakes.



  2. Add the boiling water and olive oil to the skillet.



  3. Bring the mixture to a boil over high heat.



  4. Once boiling, reduce the heat to medium. Cover and let it simmer gently.



  5. Stir occasionally and cook for about 10-15 minutes, or until pasta is tender and most of the liquid has evaporated.



  6. If desired, garnish with fresh basil before serving. Enjoy your meal!


Skillet Meatballs

Ingredients:

  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp milk (optional)
  • 2 tbsp olive oil
  • 1 tbsp butter

Instructions:


  1. In a bowl, combine ground beef, onion, Parmesan, garlic, salt, and pepper. If the mixture feels tough, add the milk.



  2. Gently mix everything with your hands until all ingredients are just combined.



  3. Shape the mixture into 1 1/2-inch meatballs.



  4. Heat the olive oil and butter in a heavy skillet over medium heat.



  5. When the oil is hot, add the meatballs in batches and cook them on all sides until browned, about 10-12 minutes.



  6. Remove meatballs with a slotted spoon and use immediately, or freeze them for later.


Enjoy your delicious skillet meatballs!

Sautéed Shrimp

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil or butter
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Crushed red pepper flakes, optional
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Pat the shrimp dry with a paper towel.
  2. Heat the oil or butter in a large skillet over medium-high heat.
  3. Add shrimp to the skillet in a single layer.
  4. Cook shrimp for about 1-2 minutes on each side until they turn pink and are opaque.
  5. Add minced garlic and cook until fragrant for about 30 seconds.
  6. Pour in the lemon juice and stir to coat shrimp evenly.
  7. Season with salt and optional red pepper flakes.
  8. Garnish with fresh parsley before serving.

Skillet Nachos

Ingredients:

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 can diced tomatoes (optional)
  • 1 can corn (optional)
  • 1 cup rice (optional)
  • 1 cup shredded cheese
  • Tortilla chips
  • 2 tablespoons oil (optional)
  • Salt to taste

Instructions:


  1. Preheat your oven to 350°F.



  2. In a large skillet, heat the oil over medium-high heat. Add ground beef. Cook for about 5 minutes, stirring and breaking it up until it’s browned.



  3. Stir in the taco seasoning with the beef. If you’re adding diced tomatoes, corn, and rice, mix them in now. Add water as per taco seasoning packet instructions if required.



  4. Bring the mixture to a boil, then reduce heat. Cover and let it simmer until the rice is tender and the mixture thickens a bit (if using rice).



  5. Remove the skillet from heat. Sprinkle shredded cheese over the beef mixture. Cover again until the cheese melts, around 5 minutes.



  6. Lay tortilla chips on a plate. Spoon the beef mixture over the chips.



  7. Serve immediately and enjoy your delicious skillet nachos.


Vegetable Curry

Ingredients:

  • 1 head of broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons curry powder
  • 1 can diced tomatoes
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add broccoli and cook for 8 minutes, stirring occasionally, until the broccoli is fork-tender and lightly browned.
  3. Add onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
  4. Stir in curry powder and cook for 30 seconds.
  5. Pour in diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
  6. Add soy sauce, sugar, and lime juice. Mix well.
  7. Bring the mixture to a simmer and let it cook for 5-10 minutes until the sauce thickens to your liking.
  8. Season with salt to taste and serve immediately.

Enjoy your delicious vegetable curry with a side of rice or naan!

Skillet Chicken Pot Pie

Ingredients:

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup peas and carrots, frozen or fresh
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups shredded cooked chicken
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 sheet puff pastry or biscuits (optional)

Instructions:


  1. Melt the butter in a large skillet over medium-high heat.



  2. Stir in the chopped onion and garlic. Cook for about 3 minutes until onions are soft and translucent.



  3. Add peas and carrots to the skillet. Season with salt and pepper.



  4. Stir in the flour until it’s well combined with the vegetables.



  5. Slowly pour in the chicken broth and heavy cream, stirring constantly.



  6. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the sauce thickens.



  7. Add the shredded chicken and dried thyme. Stir well to combine.



  8. If you’re using puff pastry or biscuits, place them on top of the mixture.



  9. Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and bake until the pastry or biscuits are golden brown.



  10. Remove from oven and let it cool for a few minutes before serving.


Pork Chops and Apples

Ingredients

  • 2 pork chops
  • 2 cups apple cider
  • 1 cup water
  • 1/2 cup kosher salt
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 apple, sliced
  • 1 onion, sliced
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup

Instructions

  1. Prick the pork chops all over with a fork about 1/8 inch deep.
  2. Place the apple cider, water, and salt into a zip-top bag. Seal and massage to dissolve the salt.
  3. Add the pork chops, seal the bag, and refrigerate for at least 30 minutes.
  4. Pat pork chops dry with paper towels. Brush with 1 tablespoon olive oil and season with salt and pepper.
  5. Heat a large skillet over medium-high heat and add remaining olive oil.
  6. Add pork chops to the skillet and sear for about 2-3 minutes on each side until browned. Remove and set aside.
  7. In the same skillet, add apples and onions. Cook until softened and starting to brown.
  8. Pour chicken broth into the skillet and stir in Dijon mustard and maple syrup.
  9. Add pork chops back into the skillet and cook for an additional 5-7 minutes, until chops are cooked through.
  10. Serve warm, spooning the apple and onion mixture over the pork chops.
Benjamin Happy Muncher
Benjamin
CEO at Happy Muncher | benjamin@happymuncher.com | Website

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.