15 One-Pan Summer Dinners for Easy Cleanup

One-pan summer dinners provide a delightful solution for easy cooking and minimal cleanup. Recipes like Lemon Garlic Shrimp and Asparagus combine fresh flavors in just 20 minutes. One-Pan Chicken Fajitas and Mediterranean Quinoa Bowl offer quick nutritional meals with vibrant ingredients. For those craving heartier options, Garlic Butter Steak and Potatoes or Teriyaki Salmon With Broccoli hit the spot. Each recipe is not just simple but also adaptable for personal tastes. Discover more exceptional dishes to enhance your summer dining experience.

Lemon Garlic Shrimp and Asparagus

Lemon Garlic Shrimp and Asparagus is a vibrant, one-pan dish that combines succulent shrimp with tender asparagus, all infused with a zesty lemon and garlic flavor. This dish is perfect for a quick weeknight meal or an elegant summer dinner, and it takes just 20 minutes to prepare!

It’s an ideal choice for seafood lovers and anyone seeking a light yet satisfying meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• Red pepper flakes (optional, for heat)
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Prepare Ingredients: Start by preparing all your ingredients. Make sure the shrimp are peeled and deveined, the asparagus is trimmed, and the garlic is minced.
2. Heat Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Cook Asparagus: Add the asparagus pieces to the pan and sauté for about 3-4 minutes, until they are bright green and tender-crisp. Season with salt and pepper.
4. Add Garlic and Shrimp: Push the asparagus to one side of the pan, add the remaining tablespoon of olive oil, and then add the minced garlic. Sauté for about 30 seconds until fragrant, then add the shrimp. Cook for 2-3 minutes on one side, until they start to turn pink, then flip them over.
5. Season and Finish: Pour the lemon juice and zest over the shrimp and asparagus, and season with red pepper flakes (if using). Cook for an additional 1-2 minutes, until the shrimp are fully cooked and coated in the lemon-garlic sauce.
6. Serve: Remove from heat, garnish with fresh parsley, and serve immediately while hot.

Variations and Tips:

• Add Vegetables: Feel free to toss in other vegetables like cherry tomatoes, bell peppers, or zucchini for added color and nutrition.
• Grain Base: Serve the dish over a bed of rice, quinoa, or couscous to make it more filling.
• Make it Creamy: Add a splash of heavy cream or a dollop of crème fraiche at the end for a creamy sauce.
• Wine Pairing: This dish pairs beautifully with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
• Meal Prep: Prepare the shrimp and asparagus in advance, and store them in an airtight container in the fridge. Reheat gently on the stovetop before serving.

One-Pan Chicken Fajitas

One-Pan Chicken Fajitas are a delicious and vibrant dish that’s perfect for a weeknight dinner or a festive gathering. This recipe combines tender chicken with an array of colorful peppers and onions, all seasoned to perfection. It takes about 30 minutes to prepare and cook, making it an ideal option for busy individuals or families looking for a satisfying meal without much cleanup.

Ingredients:

• 1 pound boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Tortillas, for serving
• Optional toppings: avocado, salsa, sour cream

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the sliced chicken, bell peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss everything together until well coated.
3. Spread the chicken and vegetable mixture in an even layer on a large baking sheet.
4. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro before serving.
6. Serve warm with tortillas and any preferred toppings.

Variations and Tips:

• For a spicier kick, add some diced jalapeños or a pinch of cayenne pepper to the seasoning.
• You can swap out the chicken for shrimp or even tofu for a vegetarian option.
• Feel free to use any combination of peppers you prefer, such as orange or poblano peppers.
• For a complete meal, serve the fajitas alongside a simple salad or some Mexican rice.
• Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days and reheated easily on the stovetop or in the microwave.

Mediterranean Quinoa Bowl

The Mediterranean Quinoa Bowl is a vibrant and nutritious dish that showcases the flavors of the Mediterranean. With its combination of protein-packed quinoa, fresh vegetables, and a zesty dressing, it is ideal for health-conscious eaters, vegetarians, or anyone looking for a quick and satisfying meal.

This one-pan dish requires only 30 minutes of preparation time, making it a perfect weeknight dinner option or a tasty meal prep idea for the week ahead.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

2. In a large mixing bowl, combine the cooked quinoa with cherry tomatoes, cucumber, bell pepper, chickpeas, red onion, olives, and parsley.

3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.

4. If desired, sprinkle crumbled feta cheese on top before serving.

5. Serve immediately or refrigerate for up to 3 days. The flavors will develop even more as it sits.

Variations and Tips:

• Add diced avocado or roasted vegetables for extra flavor and nutrition.
• Substitute the chickpeas with grilled chicken or shrimp for a non-vegetarian version.
• Adjust the lemon juice according to your taste preference; if you prefer a tangy kick, add more.
• Feel free to experiment with different herbs such as mint or basil for an added freshness.
• For a spicy kick, add red pepper flakes or diced jalapeños to the bowl.
• This dish can be easily doubled for larger gatherings or meal prepping for the week ahead.

Teriyaki Salmon With Broccoli

Teriyaki Salmon with Broccoli is a wholesome and delicious one-pan dish that highlights the rich flavors of salmon paired with crisp-tender broccoli, all glazed in a savory teriyaki sauce.

This meal is perfect for busy weeknights or a relaxed weekend dinner, as it can be prepared in just 30 minutes. Ideal for families or anyone seeking a quick yet nutritious meal, this dish provides a balance of protein, vegetables, and bold flavors that everyone will enjoy.

Ingredients:

• 2 salmon fillets
• 2 cups broccoli florets
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (optional)
• Salt and pepper, to taste
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Prepare the Pan: In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add Broccoli: Toss in the broccoli florets and sauté for 3–4 minutes until they start to soften. Season with salt and pepper to taste.
4. Add the Salmon: Push the broccoli to the side of the skillet. Place the salmon fillets skin-side down in the center of the skillet. Drizzle the teriyaki sauce over the salmon and sprinkle a little salt and pepper.
5. Bake: Transfer the skillet to the preheated oven and bake for 10–12 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Serve: Once done, remove from the oven, let it cool slightly, and serve garnished with sesame seeds and chopped green onions.

Variations and Tips:

• Vegetable Variety: Feel free to add other vegetables like bell peppers, snap peas, or carrots for more color and nutrition.
• Gluten-Free: Use gluten-free teriyaki sauce if needed.
• Marinate: For extra flavor, marinate the salmon in teriyaki sauce for 15-30 minutes before cooking.
• Add Spice: If you like a bit of heat, add a sprinkle of red pepper flakes or serve with sriracha.
• Leftovers: This dish can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold on a salad.

Enjoy the delightful combination of flavors in this quick and easy one-pan meal!

Caprese Stuffed Chicken

Caprese Stuffed Chicken is a vibrant and flavorful dish that combines the classic ingredients of the beloved Italian Caprese salad—fresh tomatoes, basil, and mozzarella—stuffed inside tender chicken breasts.

Perfect for a cheerful summer dinner, this one-pan meal is not only delicious but also quick to prepare, taking about 30 minutes from start to finish. It’s an ideal option for busy weeknights or when you’re entertaining guests, combining freshness and ease in one delightful presentation.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella cheese, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the diced mozzarella, halved cherry tomatoes, chopped basil, balsamic vinegar, minced garlic, salt, pepper, and Italian seasoning. Stir well to mix.
3. Carefully slice a pocket into each chicken breast, being cautious not to cut all the way through. Season the chicken with salt and pepper on both sides.
4. Generously stuff each chicken breast with the Caprese mixture, securing the opening with toothpicks if necessary.
5. In a large oven-safe skillet, heat the olive oil over medium heat. Sear the stuffed chicken breasts for about 4-5 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove the skillet from the oven, allow to rest for a few minutes, then remove toothpicks and serve hot.

Variations and Tips:

• For a spicy kick, add some crushed red pepper flakes to the stuffing mix.
• Substituting chicken with turkey breasts or thick-cut eggplant for a vegetarian option can work beautifully.
• Serve the stuffed chicken over a bed of ruccola or with a side of garlic bread to round out the meal.
• Drizzle with extra balsamic reduction before serving for an elegant touch.
• Store any leftovers in an airtight container in the refrigerator for up to three days, making for great meal prep options.

BBQ Chicken and Vegetable Bake

This BBQ Chicken and Vegetable Bake is a hearty, one-pan meal that’s perfect for family dinners or casual gatherings with friends.

It’s a simple yet flavorful dish that brings together tender chicken thighs, vibrant seasonal vegetables, and a tangy barbecue sauce, making it ideal for summer.

Prep time is minimal—approximately 15 minutes—and total cooking time is around 45 minutes, allowing you to enjoy a delicious meal without spending all evening in the kitchen.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups of mixed vegetables (bell peppers, zucchini, corn, and red onion)
• 1 cup of your favorite BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the mixed vegetables. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat.
3. In a large baking dish, arrange the seasoned vegetables in an even layer.
4. Place the chicken thighs on top of the vegetables, skin-side up. Brush the BBQ sauce generously over the chicken.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. After 25 minutes, remove the foil and bake for an additional 20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the skin is crispy.
7. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Variations and Tips:

• Swap chicken thighs for chicken breasts for a leaner option, but reduce cooking time slightly to avoid drying them out.
• Feel free to get creative with your vegetables! Seasonal vegetables like asparagus, cherry tomatoes, or broccoli also work well.
• For a spicier kick, add sliced jalapeños to the vegetable mix or incorporate a spicy BBQ sauce.
• You can prepare this dish ahead of time, assembling it in the baking dish and storing it in the refrigerator until you’re ready to cook.
• This dish pairs beautifully with a side of crusty bread or a light salad to balance the flavors.

Shrimp Tacos With Cabbage Slaw

Shrimp Tacos with Cabbage Slaw are a delicious and vibrant summer dish that can be whipped up quickly and easily in just 30 minutes. Perfect for families or casual gatherings, these tacos boast a wonderful blend of flavors and textures, with succulent shrimp paired with a crunchy cabbage slaw.

This meal is not only satisfying but also light, making it ideal for warm evenings.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 2 cups green cabbage, finely shredded
• 1 cup carrots, grated
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 avocado, sliced
• Optional: Hot sauce, for serving

Cooking Steps:

1. Prepare the Shrimp: In a mixing bowl, combine the shrimp with olive oil, chili powder, cumin, and a pinch of salt and pepper. Toss until the shrimp are evenly coated.
2. Cook the Shrimp: Heat a large skillet over medium-high heat and add the seasoned shrimp. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat and set aside.
3. Make the Cabbage Slaw: In a separate bowl, combine the shredded cabbage, grated carrots, chopped cilantro, lime juice, and a pinch of salt. Toss to mix well.
4. Warm the Tortillas: In the same skillet, warm the tortillas for about 30 seconds on each side until they are pliable.
5. Assemble the Tacos: Place a generous amount of cabbage slaw on each tortilla, top with cooked shrimp, and add avocado slices. Drizzle with hot sauce if desired.

Variations & Tips:

• Swap Proteins: If you don’t have shrimp, this recipe works well with grilled chicken or fish.
• Vegetarian Option: Replace shrimp with black beans or grilled vegetables for a hearty vegetarian taco.
• Extra Flavor: Add a dollop of sour cream or Greek yogurt on top of the tacos for creaminess.
• Crunch Factor: For added texture, sprinkle some crushed tortilla chips or add sliced radishes on top.
• Meal Prep: You can prepare the cabbage slaw in advance and store it in the fridge for a quick assembly later in the week.

One-Pan Pesto Pasta

One-Pan Pesto Pasta is a delightful, easy-to-make dish that brings together the bright, fresh flavors of basil pesto with al dente pasta, all cooked in a single pot.

Perfect for busy weeknights, this dish can be prepared in just 30 minutes, making it ideal for families, students, or anyone craving a quick yet flavorful meal.

The simplicity of the one-pan method not only minimizes cleanup but also allows the flavors to meld beautifully, creating a satisfying and comforting dish.

Ingredients:

• 12 ounces of pasta (penne, fettuccine, or your choice)
• 2 cups of vegetable or chicken broth
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh spinach (or other greens of your choice)
• 1 cup of pesto (store-bought or homemade)
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)
• Pine nuts (optional, for garnish)

Cooking Instructions:

1. In a large skillet or pan, combine the pasta and broth. Bring to a boil over medium-high heat.

2. Once boiling, reduce the heat to medium and add the halved cherry tomatoes and a pinch of salt.

Stir well and cover the pan. Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the broth.

3. Lower the heat and add the fresh spinach, stirring until wilted. This should take about 2 minutes.

4. Remove the pan from heat and stir in the pesto until everything is evenly coated. Adjust the seasoning with salt and pepper as needed.

5. Serve immediately, topped with grated Parmesan cheese and pine nuts if desired.

Variations and Tips:

• For added protein, consider tossing in cooked chicken, shrimp, or chickpeas when adding the spinach.
• You can customize the dish by incorporating other vegetables like zucchini, bell peppers, or broccoli according to your preference.
• If you prefer a creamier sauce, stir in a splash of heavy cream or a dollop of cream cheese along with the pesto.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Reheat gently on the stovetop with a splash of water or broth to prevent sticking.

Zucchini and Corn Frittata

A zucchini and corn frittata is a delightful and versatile dish perfect for a light summer dinner or brunch.

This one-pan recipe is not only quick to prepare—taking about 30 minutes from start to finish—but it also serves well for families or gatherings, making it an ideal meal for any occasion.

Packed with fresh vegetables, this frittata is both nutritious and satisfying, appealing to vegetarians and meat-lovers alike.

Ingredients:

• 4 large eggs
• 1 cup zucchini, grated or diced
• 1 cup fresh corn kernels (or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated cheese (such as feta or cheddar)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (such as basil or parsley), for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and garlic, cooking until soft and translucent, about 3-4 minutes.
3. Add the zucchini and corn to the skillet, stirring well. Season with a pinch of salt and pepper and cook for another 5 minutes until the zucchini is tender.
4. In a bowl, whisk together the eggs and stir in the grated cheese. Pour the egg mixture evenly over the vegetables in the skillet, ensuring it covers everything.
5. Cook on the stovetop for about 3-4 minutes, or until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is puffed and the center has set.
7. Remove from the oven, let it cool slightly, and garnish with fresh herbs if desired. Cut into wedges and serve warm or at room temperature.

Variations and Tips:

• Add protein: For a non-vegetarian option, add cooked bacon, ham, or sausage.
• Cheese choices: Experiment with different cheeses like goat cheese or mozzarella for varied flavors.
• Herbs and spices: Incorporate fresh herbs such as thyme, chives, or dill for added freshness, or sprinkle some chili flakes for a spicy kick.
• Vegetable swaps: Feel free to use other seasonal vegetables like bell peppers, cherry tomatoes, or spinach for different flavors.
• Make-ahead: This frittata can be made ahead of time and stored in the fridge for up to 3 days, making it a perfect meal prep option.

Enjoy your zucchini and corn frittata as a wholesome summer dish that showcases the season’s best produce!

Chickpea and Spinach Stir-Fry

Chickpea and Spinach Stir-Fry is a vibrant and nutritious one-pan meal that’s perfect for those busy summer nights when you want something quick and satisfying. This dish is ideal for vegetarians, vegans, or anyone looking to incorporate more plant-based meals into their diet.

With a preparation time of only 15 minutes and a cooking time of 10 minutes, you can whip up this flavorful dish in no time!

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, washed and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced (any color)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Optional garnish: chopped fresh parsley or cilantro

Cooking Instructions:

1. Heat olive oil in a large skillet or frying pan over medium heat.
2. Add the diced onion and bell pepper to the pan, sautéing for about 5 minutes or until they begin to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed chickpeas to the pan, followed by the ground cumin, paprika, salt, and pepper. Stir to combine and let everything cook for about 3-4 minutes, allowing the chickpeas to absorb the flavors.
5. Gradually add the chopped spinach to the pan, stirring until wilted and fully incorporated, about 2 minutes.
6. Squeeze the juice of one lemon over the dish, mixing it all together.
7. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or cilantro if desired.

Variations & Tips:

• Add Proteins: For extra protein, consider adding diced tofu or tempeh to the stir-fry.
• Spice it Up: Incorporate red pepper flakes or cayenne pepper for a bit of heat.
• Seasonal Adjustments: Feel free to swap spinach for other leafy greens like kale or Swiss chard based on what you have available.
• Serve It Up: This stir-fry can be served on its own or over a bed of rice, quinoa, or couscous for a heartier meal.
• Make It Ahead: The dish can be prepared in advance and stored in the refrigerator for up to three days, making it a great option for meal prepping.

Lemon Herb Grilled Chicken and Veggies

Lemon Herb Grilled Chicken and Veggies is a rejuvenating and vibrant dish that’s perfect for warm summer nights.

Combining tender, marinated chicken with a colorful assortment of grilled vegetables, this one-pan meal is both healthy and easy to prepare, making it ideal for busy families or anyone seeking a quick weeknight dinner.

In just 30 minutes, you can serve up a flavorful feast that’s sure to impress!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper (any color), sliced
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Cooking Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper to create a marinade.
2. Add the chicken breasts to the marinade, making sure each piece is well coated. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
3. While the chicken marinates, preheat a grill pan or outdoor grill over medium-high heat.
4. Once hot, add the marinated chicken to the grill and cook for about 6-7 minutes per side, until the internal temperature reaches 165°F (75°C).
5. During the last 5 minutes of grilling, add the cherry tomatoes, zucchini, bell pepper, and red onion to the grill. Toss them in any leftover marinade and grill until tender and slightly charred.
6. Remove the chicken and veggies from the grill and let the chicken rest for a couple of minutes before slicing.
7. Serve the grilled chicken on a platter alongside the grilled vegetables. Garnish with fresh lemon wedges.

Variations and Tips

• Herb Variations: Feel free to experiment with other fresh herbs like basil, oregano, or parsley for a different flavor profile.
• Vegetable Options: Substitute or add other seasonal vegetables like asparagus, avocado, or corn for variety.
• Make it a Meal Prep: Prepare extra chicken and veggies to create easy lunches for the week. Store them in airtight containers in the fridge.
• Grill Technique: If using a grill, preheat it adequately to make sure that you get nice grill marks on the chicken and veggies.
• Serve It With: Pair the dish with a side of quinoa or rice for a more substantial meal or serve with a fresh salad to keep it light.

Mexican Quinoa Skillet

Mexican Quinoa Skillet

The Mexican Quinoa Skillet is a vibrant and nutritious one-pan dish that combines the flavors of Mexican cuisine with wholesome quinoa. Perfect for busy weeknights, this dish is ideal for families, vegetarians, or anyone seeking a quick yet satisfying meal.

With a preparation time of about 10 minutes and a cooking time of 20 minutes, you’ll have a delicious dinner on the table in no time.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup cilantro, chopped
• Juice of 1 lime
• Optional toppings: avocado, cheese, sour cream, jalapeños

Cooking Steps:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent.
2. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened.
3. Add the rinsed quinoa, vegetable broth, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the quinoa is cooked and has absorbed most of the liquid.
5. After cooking, remove the skillet from heat and stir in the lime juice and chopped cilantro. Adjust seasoning as necessary.
6. Serve warm, topped with optional ingredients like avocado, cheese, sour cream, or jalapeños.

Variations & Tips:

• For a spicier version, add diced jalapeños or a splash of hot sauce to the skillet.
• Substitute quinoa with brown rice for a different texture.
• You can incorporate other vegetables, such as zucchini or spinach, based on your preference or to use up what’s in your fridge.
• To make it a complete meal, serve alongside grilled chicken or shrimp if you’re not sticking to a vegetarian option.

Garlic Butter Steak and Potatoes

Garlic Butter Steak and Potatoes is a hearty and flavorful one-pan dish that brings together tender steak and crispy, buttery potatoes, making it perfect for a weeknight dinner or a casual gathering with friends and family. This dish is ideal for steak lovers and those who prefer a simple yet satisfying meal that requires minimal cleanup.

With a preparation time of approximately 10 minutes and a cooking time of about 25 minutes, you can have this delicious meal on the table in just about 35 minutes.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 lb baby potatoes, halved
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Prepare the potatoes: In a large bowl, combine the halved baby potatoes with 2 tablespoons of melted butter, garlic, paprika, onion powder, salt, and pepper. Toss until the potatoes are well coated.
3. Transfer potatoes to a pan: Spread the seasoned potatoes in a single layer on a large baking sheet or oven-safe skillet. Roast in the oven for 15 minutes.
4. Sear the steak: While the potatoes are roasting, season the steak cubes with salt and pepper. In a large skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add the steak cubes and sear for 2-3 minutes on each side until they are browned but not fully cooked through. Remove from heat.
5. Combine and cook: After 15 minutes, take the potatoes out of the oven and stir gently. Add the seared steak cubes to the pan with the potatoes. Return to the oven and roast for an additional 10-12 minutes, or until the steak reaches your desired doneness and the potatoes are crispy.
6. Garnish and serve: Once cooked, remove from the oven, garnish with fresh parsley, and serve hot.

Variations and Tips:

• Vegetable Additions: For added nutrition, consider tossing in chopped bell peppers, green beans, or zucchini with the potatoes.
• Different Cuts of Beef: If sirloin steak isn’t available, you can substitute with flank steak or ribeye for different flavors and textures.
• Flavor Boost: For a spicy kick, add crushed red pepper flakes to the seasoning mix or serve with a side of your favorite hot sauce.
• Meal Prep: This dish is great for meal prep. Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Cooking Time: Adjust cooking time based on the thickness of your steak cubes or personal preference for doneness. Use a meat thermometer for best results (130°F for medium-rare, 140°F for medium).

Sheet Pan Ratatouille

Sheet pan ratatouille is a vibrant and flavorful dish that highlights the best of summer vegetables, making it a wonderful option for vegetarians and anyone looking to enjoy a healthy meal. The simple preparation method and the use of a single sheet pan make it perfect for busy weeknights or casual gatherings.

This recipe takes about 15 minutes to prep and 30 minutes to cook, resulting in a wholesome and satisfying dinner that serves 4.

Ingredients:

• 1 medium eggplant, diced
• 1 large zucchini, sliced
• 1 bell pepper (red, yellow, or orange), chopped
• 1 medium onion, sliced
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)
• Balsamic vinegar for drizzling (optional)

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the eggplant, zucchini, bell pepper, onion, cherry tomatoes, and minced garlic.
3. Drizzle the olive oil over the vegetables, then sprinkle in the thyme, basil, salt, and pepper. Toss everything together until the vegetables are evenly coated.
4. Spread the vegetable mixture in a single layer on a large baking sheet. Make sure not to overcrowd the pan to allow for even roasting.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
6. Remove from the oven and adjust seasoning if necessary. Drizzle with balsamic vinegar if desired and garnish with fresh basil before serving.

Variations and Tips:

• Feel free to substitute or add other seasonal vegetables like squash, carrots, or mushrooms based on your preference.
• For added protein, consider mixing in chickpeas or adding crumbled feta cheese before serving.
• This dish pairs beautifully with crusty bread or over a bed of cooked quinoa or couscous for a heartier meal.
• Leftovers can be stored in the refrigerator for up to 3 days and can be reheated or added to salads or grain bowls for a quick lunch option.

Spinach and Feta Stuffed Peppers

Spinach and Feta Stuffed Peppers are a healthy and vibrant one-pan dish, perfect for a light summer dinner.

These colorful bell peppers are loaded with protein-rich feta and nutrient-dense spinach, creating a delicious and satisfying meal ideal for vegetarians and those looking to incorporate more veggies into their diet.

With a prep time of about 15 minutes and a cook time of 30 minutes, you can have a delicious meal on the table quickly, making them an excellent choice for busy weeknights.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup cooked quinoa or rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outsides with olive oil and place them upright in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).
4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
5. In a large bowl, combine the cooked quinoa or rice, sautéed onion and spinach mixture, crumbled feta, oregano, salt, and pepper. Mix until well combined.
6. Spoon the filling into each of the prepared bell peppers, packing it in gently but firmly.
7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
8. Remove from the oven and let cool for a few minutes. Sprinkle with fresh parsley before serving.

Variations and Tips:

• For added protein, consider mixing in some chickpeas or black beans with the filling.
• Try substituting other cheeses like goat cheese or mozzarella for a different flavor profile.
• You can customize the filling further by adding other vegetables such as zucchini or mushrooms.
• For a spicy kick, add some diced jalapeños or crushed red pepper flakes to the mixture.
• These stuffed peppers can be made ahead of time; prepare them in advance, refrigerate, and bake them when you’re ready to eat.