#onepanmeal
What’s for dinner tonight? A little taste of sunshine in a pot! 🍋 This Greek lemon chicken and potatoes is an easy weeknight dinner where the oven does all the hard work. Served with a fresh Greek salad, it’s a meal I come back to time and time again. Definitely a family favorite! Prep time: 20 minutes Bake time: 2 hours Yields: 7-8 servings Ingredients: 4 to 5 golden potatoes, peeled and quartered (3 lbs) 7 pieces of chicken (bone-in thighs and drumsticks work beautifully, but use your favorite!) (2 lbs. 10 oz ) You can also use boneless pieces as well, reduce bake time by 30 minutes. For the sauce: Juice of 2 large lemons about 1/2 cup 1/4 cup good-quality olive oil 1 tbsp Dijon mustard 6 garlic cloves, minced 2 to 3 tsp salt A few sprigs of fresh oregano or 1 tbsp. Dried oregano 1/4 cup water Dairy free Greek salad: 6 Persian cucumbers 3 beefsteak tomatoes 1 red pepper 1/2 red onion 1 cup pitted Kalamata olives 1 bunch flat head parsley Dressing: 1/3 cup olive oil 1/4 cup fresh lemon juice 2 tbsp. Red wine vinegar 2 minced garlic cloves 1 tbsp. dried oregano 2 tsp. salt 1 tsp. black pepper Instructions: Prep the chicken and potatoes: Peel and rinse your golden potatoes, then cut them into large wedges. Wash and pat dry your chicken pieces. Layer in your pot: Arrange the chicken pieces in a large oven-safe pot or braiser (I use a 14-inch cast iron). Lay the potato wedges on top. Tip: If your pot has plastic handles, wrap them in foil and you're good to go in the oven. No oven-safe lid? Cover with parchment and foil. Make the sauce: In a jar, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and oregano. Give it a good shake until everything is well mixed and emulsified. Assemble: Pour the sauce evenly over the chicken and potatoes. Add 1/4 cup water to the jar, mix again and pour over. Bake: Cover and bake in a preheated oven at 375°F (190°C) for 1 hour and 30 minutes. Finish uncovered: After 1.5 hours, remove the lid, baste the chicken and potatoes with those delicious juices, and return to the oven uncovered for 30 minutes, until everything is golden and caramelized. While the chicken is baking, prepare the salad. Combine everything in a bowl. Prepare the dressing in the sane jar as the sauce for the chicken. Mix well and dress salad. Toss and enjoy ❤️ Every bite is bursting with flavor — fresh, zesty, and comforting. Let the oven do the work, and enjoy a little taste of Greece right at home. #onepanmeal #sivanskitchen #easyrecipe #greekchicken #chickenandpotatoes
Sivan’s Kitchen5,100,000 views • 17 days ago
the weather is getting colder, so cozy stew season is upon us 🤎 beef stew recipe is below! Homemade Beef Stew Ingredients * 2.5 lb chuck roast, cut into cubes * 2 tsp salt * 2 tsp black pepper * 1 tbsp Worcestershire sauce * 1 tsp oil * 1 cup diced sweet onion * 3/4 cup diced celery * 1 tsp minced garlic * 4–6 oz tomato paste * 1 cup red wine * 32 oz beef broth * A few sprigs each of fresh rosemary and thyme, tied together with cooking twine * 16 oz baby carrots, chopped * 4 cups cubed russet potatoes Directions 1. Cut the chuck roast into cubes and season with salt, pepper, and Worcestershire sauce. 2. Heat oil in a dutch oven or large pot over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside, keeping any juices from the meat. 3. Add the onion and celery to the same pot. Cook until the onions become translucent and begin to soften. 4. Add the garlic and cook for about 30 seconds. 5. Stir in the tomato paste and cook for a 2 minutes, or until it changes to a deeper red color. 6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce to about half for 5–10 minutes. 7. Add the beef and any accumulated juices back to the pot. Pour in the beef broth until the meat is mostly covered and add the rosemary and thyme. 8. Cover, reduce the heat to medium low, and simmer for 1.5 hours. 9. Remove the rosemary and thyme stems, taste, and adjust the seasoning if needed. 10. Add the chopped baby carrots and cubed potatoes. Cover and cook for another 30–45 minutes, or until the beef is tender and the potatoes are cooked through. Check the potatoes by piercing them with a fork. 11. Serve warm and enjoy!! #onepanmeal #fallvibes #easyrecipe #simplerecipe #mealideas
alexis2,600,000 views • 27 days ago
Let’s make funeral chicken #chicken #chickenrecipe #onepanmeal #dinnerideas #keepitrealmeals
Shans Sweet Tea526,300 views • 10 days ago
Dump & Bake Creamy Boursin Sausage Orzo 🤍 This was so good! Minimal prep, one baking dish, and even my picky toddler cleaned her plate. Definitely one of those meals that tastes like you spent way more time on it than you actually did! 🍝Ingredients: • 1 lb orzo • Boursin cheese • Italian chicken sausage • Cherry tomatoes • 3 handfuls spinach • 4 cups reduced-sodium chicken broth 🧂Seasonings: Cajun seasoning, Garlic powder, Italian seasoning, Red pepper flakes, and Black pepper. 👩🍳Directions: 1. Preheat oven to 400°F and lightly grease a 9×13 baking dish. 2. Add the orzo to the baking dish. Place the Boursin cheese in the center, then add the cherry tomatoes, chicken sausage, spinach, seasonings, and chicken broth. 3. Cover tightly with foil and bake for 40 minutes. 4. Remove the foil and stir everything together until the Boursin melts into a creamy sauce and the tomatoes burst. 5. Optional: Stir in an additional handful of fresh spinach. The heat from the pasta will wilt it almost instantly. #dumpandbake #easydinner #onepanmeal #familydinner #pastarecipe
cookingwithmrsrachel6,200,000 views • 4 months ago
Tell me this isn’t the ultimate autumn comfort food 🤤 super filling and high protein too x Per serving: 560 calories 40g protein 5g fibre Full recipe is on my app linked in my bio 🍜 Freezer friendly and you can swap the prawns for any protein of your choice x Ingredients for 1: 165g king prawns, raw weight 200ml lighter coconut milk 100ml chicken bone broth 0.5 tbsp lemongrass paste 2 tsp turmeric 0.5 tbsp fresh ginger 1 garlic clove 0.5 tbsp fish sauce 1 tbsp reduced salt soy sauce 1 tsp honey Juice of 1/2 lime 100g vegetable stir fry mix (carrot, pak choi, peppers & baby corn) 50g basmati rice, dry weight 0.5 onion, diced Salt, to taste Fresh chilli, to serve Sesame seeds, and lime to garnish #dinnerideas #easyrecipes #lunchideas #comfortfood #onepanmeal
Hanfoodfit580,200 views • 20 days ago
Creamy Cajun Chicken & Rice✨🌶️🍗 #dinnerideas #easyrecipes #quickdinner #weeknightmeals #onepanmeal Recipe: * 6–8 boneless, skinless chicken thighs * Avocado oil * Cajun seasoning * Paprika * Onion powder * 1 packet sazon * Garlic powder * Salt, to taste * Black pepper, to taste * 1 tbsp butter * 1 diced onion * 4 cloves garlic, minced * 1 red bell pepper, diced * 1 orange bell pepper, diced * Cooked white rice * Fresh parsley, for topping Creamy Cajun Garlic Sauce * 2 tbsp butter * 2–3 cloves garlic, minced * Paprika, to taste * Cajun seasoning, to taste *Italian seasoning * 1 cup heavy cream Instructions 1. Season the chicken: Add the chicken thighs to a large bowl. Drizzle with avocado oil and season with Cajun seasoning, paprika, sazon, onion powder, garlic powder, salt, and black pepper. Mix well until the chicken is evenly coated. 2. Cook the chicken: Heat a large pan over medium-high heat and add a little avocado oil or butter. Sear the chicken thighs on both sides until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the pan and set aside. 3. Cook the vegetables: In the same pan, add 1 tablespoon of butter. Add the diced onion and minced garlic and sauté until fragrant. Add the diced red and orange bell peppers and cook for a few minutes until softened. Season with a little more Cajun seasoning. 4. Add the rice: Once the vegetables are softened and slightly browned, add your cooked white rice to the pan. Mix everything together well so the rice is coated with all those Cajun flavors. 5. Add the chicken: Place the cooked chicken thighs on top of the rice and vegetables. 6. Make the creamy Cajun sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add paprika and Cajun seasoning, italian seasoning and stir to combine. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Continue stirring until the sauce begins to thicken. 7. Bring it all together: Pour the creamy Cajun garlic sauce over the chicken and rice. Garnish with fresh parsley. 🌿
Hazalea𑣲𝒿1,100,000 views • 1 month ago
#ad #DoorDash_Partner Creamy One-Pan Tuscan Pasta with Hot Italian Sausage, Sun-Dried Tomatoes, and Spinach ❤️🔥 This is hands down one of my favorite pasta dishes I’ve ever made. Creamy, spicy, and super flavorful with the toasted spices and sun-dried tomato oil. It’s INCREDIBLE. I ordered all my groceries through DoorDash–YOU should do the same and get up to $40 off your first grocery order with code “40FRESH” (*up to $40 off grocery orders of $35 + 40% off total order)! Here’s how to make it: 1 lb hot italian sausage, casings removed (can sub mild) ½ - 1 tbsp sun-dried tomato oil 1 cup yellow onion, diced 1 tsp red pepper flakes, to taste 1 tsp Italian seasoning 6-8 cloves garlic, minced, to taste Salt and pepper, to taste 3 tbsp tomato paste 1/2 cup dry white wine (sav blanc or pinot grigio) 3 - 3.5 cups beef broth (use the full 3.5 for extra sauciness) 1 cup cream ½ cup sun-dried tomatoes, to taste 1 lb rigatoni pasta 2 handfuls spinach (about 2 cups) 1 cup freshly grated parmesan cheese, to taste (plus more for garnish) 1 tbsp butter, optional 1. Break apart your sausage links into small pieces. 2 Heat a dutch oven, or large pot, over medium heat. Add in your sausage in one layer and let sit, undisturbed for a few minutes (this will help get a nice brown crust). Once you feel the pieces easily lifting from the pan, give it a stir and continue cooking until browned and cooked through. Remove from the pan and set aside. 3. Reduce heat to medium/low. Add in your sun-dried tomato oil followed by your onion, a pinch of salt, red pepper, and italian seasonings. Stir and saute for a few minutes. 4. Add in your garlic and stir. Let cook for another 30 seconds. 5. Clear a center in your pot and add in your tomato paste. Let the paste cook off in the pot for about 2 minutes before incorporating with the rest. 6. Stir your tomato paste in with your onion and garlic. Let that cook for another minute or two. 7. Pour in your white wine, stir, and let that simmer until reduced by half (3 minutes or so). 8. Pour in your beef broth, cream, and sun-dried tomatoes. Season with salt and pepper. 9. Pour in your uncooked pasta and stir. Cover and simmer on low for 20 minutes, or until al dente. Stirring somewhat frequently, you don’t want your pasta to stick to the bottom. 10. Once your pasta is done cooking, add your cooked italian sausage back to the pot followed by your spinach, parmesan cheese, and butter. Stir, taste for seasonings, and serve with extra parmesan cheese. Enjoy! Serves: 4-6 #onepan #onepanmeal #onepanrecipe #onepandinner #onepot #onepotpasta #onepotmeals #onepotrecipe #easydinner #dinnerideas #weeknightdinner #easyrecipe #easyrecipes #foodtok #cooking #pasta #pastatok #pastarecipe #easypasta #tuscanpasta #creamypasta
Here’s Your Bite31,600,000 views • 2 years ago
One pan of cozy, cheesy goodness! 🍅🌭🥦🥬🍲 This sausage, tomato, broccoli, and spinach orzo bake is packed with savory sausage, tender orzo, juicy tomatoes, fresh broccoli, and spinach, all baked together until perfectly delicious. It's hearty, flavorful, comforting, and an easy weeknight dinner that brings everything together in one dish. 🤤❤️ What's for dinner tonight? #WhatsForDinner #OrzoBake #SausageOrzo #OnePanMeal #EasyDinner
Whats for dinner tonight785,100 views • 1 month ago
Part 2: College Meal Prep Ideas This is the lasagne we made with the leftover sauce from our last video! I had seen so many people make sauce this way and had to try it! You can chop, dice the tomatoes too.. Changing it up was fun! ONE-PAN LASAGNA MEAT SAUCE • 4 lb ripe tomatoes (beefsteak, Roma/plum, or whatever looks best) • 1 large yellow onion, diced • Olive oil • 1 Tbsp minced garlic • 1 lb ground beef • 1 lb mild Italian sausage • 4 oz tomato paste • 3–4 tsp kosher salt, or to taste • 1 tsp black pepper • 2 tsp garlic powder LASAGNA • 1 box lasagna noodles • 2–4 cups chicken broth, as needed • 1 lb mozzarella, thickly sliced or shredded MAKE THE SAUCE Generously coat a large, deep 12–14” oven-safe skillet with olive oil. Slice a thin piece off the bottom of each tomato and place cut-side down in the pan. Add onion + garlic around the tomatoes. Cover and cook over medium/medium-high heat for 20–30 min, stirring the onions occasionally, until tomatoes are very soft and skins easily peel away. Remove skins and mash the tomatoes directly into the onions. Add beef, sausage, tomato paste, salt, pepper + garlic powder. Break up the meat and cook through, letting the sauce reduce slightly. Taste and adjust seasoning. MAKE IT LASAGNA Stand the entire box of lasagna noodles vertically in the sauce. Pour in 2 cups chicken broth, cover and simmer 5 min. Uncover, press the noodles farther into the sauce, gently move and separate them and spoon sauce back over the top. Cover and cook another 5 min. Check again, moving and separating the noodles and pulling sauce back over the top. Make sure nothing is sticking or burning on the bottom, adjust the heat as needed and add more broth if the pan is getting dry. Continue cooking covered, checking every 5 min, until the noodles are just shy of al dente, about 20 min total. Top with mozzarella and broil until melted, bubbly + golden. Let rest 10–15 min, then slice + serve!#fromscratch #lasagna #skillet #onepanmeal #italianfood @HexClad @getgraza @Rummo
Wayne and Nancy946,400 views • 1 month ago
THE ULTIMATE HAPPY MEAL? The one where both parents and kids clean their plates. 🙌 Family dinner, solved. These juicy kebabs bake right over the couscous, dripping all of their delicious flavor into every bite. Add a simple crunchy salad on the side and you’ve got a meal everyone will love. For the kebabs: • 1 lb ground beef (or your favorite ground meat) • 1 onion • 1 red bell pepper • ½ bunch parsley • 1–2 garlic cloves • 3 tbsp olive oil • 1 tbsp paprika • 1 tbsp salt • 1 tsp black pepper • ½ tsp cumin For the couscous: • 1 (500g) package pearl couscous • 1 onion, sliced • 1 grated carrot • 4 cups chicken stock (or water) • 3 tbsp olive oil • Black pepper to taste If using water, add 1 tbsp salt. For a drier couscous, use 3½ cups liquid. For the salad: • 1 head iceberg lettuce, chopped • 1 can sweet corn, drained • 3 Persian cucumbers, chopped • Juice of 1 lemon • Olive oil • Salt and black pepper Directions: Place the onion, red pepper, parsley, and garlic into a food processor and pulse until finely minced. Transfer to a strainer and squeeze out all excess liquid. Mix with the ground meat, olive oil, and spices. To form the kebabs, place some of the meat mixture onto a gallon-size plastic bag. Lay a wooden skewer in the center, fold the bag over, and use a knife to press and spread the meat evenly across the skewer. Add the couscous, onion, carrot, olive oil, black pepper, and broth to a 9x13-inch baking dish and mix. Lay the kebabs across the top, making sure they do not touch the liquid. Cover with parchment paper and then foil. Bake at 375°F (190°C) for 25–30 minutes. Remove the cover and bake for another 15 minutes. Broil for 5 minutes if desired. While the couscous bakes, toss together the salad ingredients. Serve and enjoy the meal that makes everyone happy. ❤️ #sivanskitchen #onepanmeal #easyrecipe #dinner #kebab
Sivan’s Kitchen3,000,000 views • 5 months ago