The goal: Without relying heavily on packaged and heat-and-serve foods, create six main dishes (give the cook a break and go out or order in for the seventh) that need only a salad, some bread or a green vegetable to round out the meal.
The catch: Each recipe can't use more than six ingredients and must be ready in 60 minutes or sooner.
We started timing as soon as we stepped into the kitchen and stopped timing when dinner hit the table. We left the timer on when foraging in the fridge and rifling through the pantry. And we did a little cleaning as we cooked. If you're well organized, work quickly and save all the cleanup for after dinner, a couple of these recipes can be on the table in half an hour.
We did not include salt, pepper, cooking oil/butter, flour (for dredging or thickening) and water in the ingredients total as we assume even the most basic of pantries have these items stocked at all times.
The results:
Cooking meatloaf in an edible vessel not only adds flavor and builds in a side dish, it ensures portion control. Just add a green salad or vegetable -- we recommend mashed potatoes -- and dinner is done.
Meatloaf Stuffed Peppers
4 large bell peppers, any color
1 pound lean ground beef or ground turkey
3/4 cup old-fashioned oats
1 egg
1/2 envelope onion soup mix OR 1/4 cup condensed cream of onion soup
Ketchup
Salt and ground black pepper
Heat oven to 375 degrees.
Cut tops off peppers; remove core, seeds and membrane.
Arrange peppers, cut side up, in a small baking dish -- the peppers should fit snugly.
In a large bowl, combine the beef, oats, egg, soup and about 1 tablespoon of ketchup and season lightly with salt and generously with black pepper. Mix well. Fill peppers with meat mixture.
In a small bowl, stir together about 1/4 cup of ketchup and a generous grind of black pepper. Spread 1 tablespoon of mixture over the meat in each pepper. Add about 1/2 cup water to the baking dish, or enough to just cover the bottom.
Bake 45 minutes or until the peppers are tender and the meat reaches an internal temperature of 165 degrees.
Makes 4 servings.
Ras el hanout is a Moroccan spice blend that translates from Arabic to "head of the shop" or top shelf. It flavors this chicken dish with a salty-sweet balance from green olives and oranges. Keep the flavors bright with a tomato-cucumber salad on the side.
Moroccan-Inspired Olive and Orange Chicken
1 pound boneless, skinless chicken breasts
Salt and ground black pepper, to taste
Moroccan seasoning blend such as ras el hanout, to taste
All-purpose flour, for dusting
3 tablespoons olive oil, divided use
1 red onion, thinly sliced
2 navel oranges
1/2 cup pitted green olives, halved
Cooked rice or couscous, for serving
Season chicken with salt, pepper and Moroccan seasoning blend; lightly coat with flour.
In a large skillet, heat 2 tablespoons of the olive oil on medium-high. Add chicken breasts and cook, turning once or twice, until browned on both sides and cooked through. Transfer to plate.
Reduce heat to medium. Add the remaining olive oil and the onion and cook, stirring occasionally until onion is tender and lightly browned. Squeeze juice from 1 1/2 of the oranges into skillet. Return chicken to skillet along with the green olives, cover and simmer until orange juice is reduced and thickened slightly. Cut the remaining orange half in thin slices.
Serve chicken and onions over rice or couscous garnished with orange slices.
Makes 4 servings.
Recipe adapted from Good Housekeeping Skillet Suppers: 60 Delicious Recipes
Roasted Potato and Poblano Tacos
1 pound gold potatoes such as Yukon Gold, scrubbed and diced
2 poblano peppers, halved, seeded and cut into large pieces
Kernels from 1 ear fresh corn
2 tablespoons extra-virgin olive oil
1 teaspoon cumin seed
Salt and ground black pepper, to taste
8 (6-inch) corn or flour tortillas, warmed
Desired toppings such as avocado, salsa, shredded or crumbled cheese, shredded red cabbage, sliced radishes or fresh cilantro
Heat oven to 425 degrees.
In a large bowl, combine the potatoes, peppers, corn kernels, olive oil, salt and cumin seeds. Toss to coat. Spread mixture onto a rimmed baking sheet and roast until potatoes and peppers are tender and golden brown, about 40 minutes.
Serve in warm tortillas with desired toppings.
Makes 8 tacos.
Note: Meat eaters may wish to add some cooked ground beef, turkey or chorizo or shredded chicken.
Recipe adapted from Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight From the Oven by Raquel Pelzel
This hearty stew is delicious served with a wedge of cornbread or garlic bread.
Sausage, Bean and Vegetable Stew
2 tablespoons extra-virgin olive oil
1/2 pound hot, mild or sweet Italian sausage, casings removed
1 (15-ounce) can diced tomatoes
1/2 pound chopped or shredded cruciferous vegetable such as broccoli florets, broccoli rabe, cabbage or Brussels sprouts
Salt and ground black pepper
1 (15-ounce) can white beans such as cannellini, rinsed
Parmesan cheese, for serving
In a large deep skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up into crumbles, until the sausage is golden brown and almost cooked through; about 5 minutes. Add the tomatoes and their liquid, 1/2 cup water, the cruciferous vegetable and a generous pinch of salt and pepper. Simmer, covered, stirring occasionally, until tomatoes begin to break down and vegetables soften, 5 to 10 minutes. Stir in the beans and cook just until heated through. Thin with more water, if desired.
Serve topped with freshly grated parmesan.
Makes 4 servings.
Recipe adapted from Just Cook It! by Justin Chapple
Be sure to use a very large, oven-safe skillet for this one-pan pasta.
Chicken Parmesan Skillet Pasta
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into cubes
2 tablespoons Italian vinaigrette
Salt and ground black pepper, to taste
1 (12-ounce) package dry penne, ziti or small rigatoni pasta
1 (24-ounce) jar tomato pasta sauce or marinara
1 to 2 cups mozzarella cheese shredded
Freshly grated parmesan cheese, for serving
In a medium bowl, toss chicken with Italian vinaigrette, salt and pepper.
In a very large oven-safe skillet (I used cast-iron), cook chicken over medium heat until chicken is cooked through and browned on all sides, about 5 minutes. Transfer chicken to a clean bowl; set aside.
To the skillet, add the pasta, sauce and 3 cups cold water (use the jar to measure the water to get all of the sauce. Stir well, submerging pasta in liquid. Cook over medium-high heat, stirring frequently, until pasta is al dente, about 10 minutes. Return chicken and any accumulated juices to skillet. Top with shredded mozzarella and transfer skillet to oven. Bake 10 minutes or until cheese is melted and just beginning to brown.
Serve topped with freshly grated parmesan.
Makes 6 to 8 servings.
Recipe adapted from thecookierookie.com
A green salad, some steamed green beans or asparagus would round out this meal.
Baked Fish and Potatoes With Rosemary and Garlic
1 1/2 pounds small potatoes, scrubbed and cut into quarters or eighths
4 tablespoons olive oil, divided use
2 sprigs rosemary
1 to 2 teaspoons garlic paste OR 2 cloves fresh garlic, smashed
Salt and ground black pepper
1 1/2 pounds firm-fleshed fish filets, such as grouper, red snapper or mahi mahi
2 tablespoons panko bread crumbs
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
In a bowl, combine potatoes with 2 tablespoons of the olive oil, leaves from 1 sprig of the rosemary, all of the garlic. Season generously with salt and pepper. Toss thoroughly. Arrange potatoes in a single layer on the prepared baking sheet. Roast 20 minutes; stir and continue roasting 5 to 10 minutes more or until potatoes are almost tender when pierced with a fork.
Remove pan from oven. Push potatoes to one side, creating an empty space for the fish.
Season the filets with salt and pepper. Lay fish, skin side down, in the empty area. Scatter the leaves from the remaining sprig of rosemary over the filets. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with bread crumbs. Return pan to oven and continue baking until fish is opaque and cooked to your liking, about 10 to 14 minutes, depending on thickness.
Makes 6 servings.
Recipe adapted from Marcella Says ... Italian Cooking Wisdom From the Legendary Teacher's Master Class With 120 of Her Irresistible New Recipes by Marcella Hazan
Food on 09/19/2018