Category: One Dish Meals


This recipe uses a ready-made sauce from Stonewall Kitchens.  Their Roasted Garlic Peanut Sauce is amazing.  We love their products and stock up regularly.

20200609_190359 (1)

2 lb. boneless skinless chicken thighs

1 bottle Stonewall Kitchen Roasted Garlic Peanut Sauce

1 bag stir fry veggies

1 large sweet onion

2 Tbsp. grapeseed oil

2 packages udon noodles

Marinate chicken in sauce at least 30 minutes or up to overnight.

Preheat oven to 375 F.  Bake chicken in 13 x 9 baking dish with all the sauce.  It takes about 35-40 minutes.

Meanwhile, cook onions in oil over medium heat until softened, approximately 20 minutes.

Get water on stove to boil for udon noodles.

Go back to onions, turn heat up a little and add in veggies.  Cook until desired doneness.  Turn off once you get there.

Pull chicken from the oven and cut up into bite-size pieces using kitchen shears.

Put back in oven at 425 to get a little browned on top.

When water  for noodles comes to a boil, be ready to finish up and serve in 5-10 minutes.

Put noodles in water.  They take 3 minutes or so.  Be ready to drain and rinse them.

Add chicken into veggies and heat up to get ready to add to the noodles.

Toss noodles and chicken/veggie mixture and serve!

Top with chopped peanuts and green onions for crunch, if desired.

We love cornbread and we love chili.  The two of them together is a definite winner!

Cook the chili in the crockpot, and bake the cornbread about 1 1/2 hours before you want to serve the casserole.

20200613_182654

Combine:

2 lb. cubed pork (use any meat, or even plant based “meat”)

1 jar Newman’s Own Pineapple Salsa (any salsa will do)

1 can black beans, drained

1 can white kidney beans, drained

Place in crockpot and cook on low 8-10 hours, or high 4-5 hours.  Keep warm until the cornbread is baked.

Spray 13 x 9 baking dish with cooking spray.  Preheat oven to 350 F.

Combine the following:

2 boxes Jiffy cornbread mix

3 eggs

1 can creamed corn

1 can whole kernel corn, drained

1/2 c. almond milk

3 Tbsp. honey

Stir until blended.  Pour into prepared baking dish and bake until golden, about 40 minutes.

Pour chili over cornbread, and sprinkle with shredded cheese.

I used 1 c. Daiya mozzarella style shreds.

Bake another 20 minutes until cheese is melted.

Serve topped with sour cream.

Tonight’s dinner was such a hit, the boys said to write down what I did differently so I can recreate it!  One part I don’t want to recreate is having a stove that only has one working burner (a small one) and an oven (no broiler).  I didn’t really know that some of the minor changes I made would make it so much better, so I didn’t take pictures as I went along.  It was, however, pretty, so I took a picture of a serving of the finished product.

20200424_185559

1 lb. elbow macaroni

2 Tbsp. minced garlic

2 tsp. seasoned salt

1 8 oz. container vegan or lactose free cream cheese

1 large sweet onion, finely chopped

1 C. finely chopped turkey ham

4 Tbsp. butter

1 Tbsp. grapeseed oil

2 tsp. Italian seasoning

1 tsp. garlic powder

1 tsp. seasoned salt

1/4 tsp. cayenne pepper

1/2 c. leftover roasted (charred) broccoli, finely chopped

1 pouch vegan mozzarella style shreds

Cook elbow macaroni.  I use the Alton Brown method of putting the pasta in a large pan with enough cool water to cover it by about an inch.  Stir in minced garlic and seasoned salt.  Bring to a boil and stir occasionally.  Lower the heat to medium low and the pasta basically becomes rehydrated instead of boiled.  Because I’m dealing with only one burner, once the pasta was cooked, I placed it in a 13 x 9 lasagna dish sprayed with coconut oil.  Rather than draining off all the fabulous flavored pasta water, I spooned approximately 1/4 to 1/2 cup into the baking dish with the pasta.

Next, I cooked the onion and ham in butter and oil with all the seasonings over low heat for about 25 minutes.  I turned it up at the end, and added in the chopped charred broccoli.   Add in cream cheese and melt through.

Pour over noodles and mix in.  Top with shreds and bake at 350F for 30 minutes.

I’m not sure what made this better than usual.  Maybe the pasta was perfectly cooked and had just enough pasta water?  Maybe the charred flavor of the broccoli added a special touch.  Whatever it was, I’m going to try to recreate this to see if it can be done!

Oh, and this was the last meal I’m preparing on my old on its last legs stove.  Tomorrow my son is installing the stove I always wanted.  It’s a combination Birthday/Mother’s Day present.  I can’t wait!

20200419_163809

 

 

 

If you’ve followed my blog at all, you know we develop favorites which end up on the menu at least once every week or so.  Right now, Kimchi Fried Rice is that favorite!  This recipe makes a lot, but the leftovers go quickly!

20200416_185648

1 lb. thick sliced bacon (I used Greenfield Farms Thick Cut Applewood Bacon)

1 C. kimchi (I used Wildbrine Korean Kimchi)

8 c. cooked rice (I used Lundberg Farms Wildblend Rice)

12 eggs

I start the rice cooking first.  Meanwhile, I cook the bacon in oven at 350.  I use two 13 x 9 baking dishes which will be used to cook the fried rice later.  It takes about 20 minutes.  I take it out and turn it several times.  Before cooking the rice in the oven, turn up heat to 400.

Place the cooked bacon on sheet pan lined with paper towels to absorb the grease.  The Greenfield Farms bacon was surprisingly lean!  Pour the bacon grease from the baking dishes into the rice that is cooking and set the backing dishes aside.  The residue of the bacon grease in the dish makes the rice crisp up nicely.

 

20200416_180525

I cut up the bacon and chop up the kimchi and put in a bowl together to put in the rice when it’s done.

20200416_181400

I also put the eggs in little dishes to enable me to quickly pour them into the rice to cook in the oven.

20200416_181407

Once the rice is cooked, mix in the bacon, kimchi mixture.  Spoon into the two reserved backing dishes with the bacon grease residue.

20200416_180540

Spread out evenly, and make six wells for the eggs in each baking dish.  Put in the 400 oven for 10 minutes.   Do not put the eggs in yet!  Bake for 10 minutes to get the rice piping hot.  This will help the egg whites to cook quicker.

20200416_182752

Once baking dishes are really hot, pull from the oven and put eggs in the wells.  Return to the oven for 7 minutes.

20200416_184048

That’s it!  Top with siracha, if you like it hot.

20200416_184727

 

Any time I make baked beans, especially with franks or sausage, I feel my father’s presence.  He could eat B&M baked beans straight from the jar or heat them up with some sliced hot dogs and he was in comfort food heaven!

20191123_201927

My kids love corn dogs, but dipping and frying is too much work, too messy and greasy, and I decided a casserole could work – and it does!

2 boxes Jiffy cornbread mix

3 eggs

1 can corn kernels, drained

1 can creamed corn

2- 3 Tbsp agave or honey

3 Tbsp.  Sour cream, yogurt, or coffee creamer (I used sweet and creamy almond creamer to keep it lactose free)

 

 

Combine CORNBREAD ingredients.

Meanwhile soften some onions in oil with barbecue brown sugar seasoning.

 

 

 

Heat oven to 375F.  Add sliced franks to cornbread and pour into 13 x 9 baking dish sprayed with coconut oil.

20191123_193643

Add beans to onions and cook on low while corndog casserole bakes.

20191123_201826Bake about 35 minutes or until golden and toothpick comes out clean.

20191123_201820

This is a super easy for a weeknight meal.  Ingredients on hand, ready to go.  Variations are endless.

20190911_203558

2 packages frozen crumbles

1 onion, chopped

Oil to soften onion

1 tsp. seasoned salt

1 tsp.  garlic powder

(variations available based on seasoning choices!)

2 cans french style green beans, drained

1 can garbanzo beans, drained

1 pouch Imagine non-dairy cream of mushroom soup

1 pouch vegan cheddar shredds

1 package tater tots (I used Ore Ida mini tots)

Chop onion – I used a sweet red onion

20190911_194355

Put tater tots in oven to cook according to directions.

Cook onion in large skillet in oil with seasonings until translucent.

Drain beans and add in to onion.

Stir in soup and heat through.

20190911_201008

Keep warm until tater tots are ready.  I cooked them on parchment and made them extra crispy.

Pour skillet ingredients into prepared baking dish.

Top with cooked tater tots.  I could have used sweet potato tots to eliminate nightshades.,

20190911_201646

Sprinkle with vegan cheddar shredds.

20190911_201749

Pop into the oven at 400-425F for 15 minutes or until shredds melt.

Variations – veggie tater tots or sweet potato tots, other varieties of soup, other vegetables besides green beans, real ground meat instead of crumbles.  Mexican style?  Indian style?  Italian style?  Yum, Yum, Yum.

 

 

I cooked this for the boys, but didn’t have any because of the nightshades.  They loved it.  Super easy weeknight meal.

20190820_192940

1 large onion chopped.

1 c. chopped bell peppers.

1 package Gardein crumbles

2 cans store bought sloppy Joe sauce

1 recipe gluten free biscuit or corn bread, loose and wet enough to spoon over Sloppy Joe.

Cook onion in a little oil till translucent.   I seasoned with some seasoned salt.  Optional.  Add in crumbles.

Meanwhile, make batter for topping.  I used gluten free Bisquick.

Add sauce into crumbles and heat through.

Pour into 13 x 9 baking dish sprayed with coconut oil.  Top with batter.  Bake 350F 40 – 45 minutes.

Some days dinner just comes together and is perfection.  My picture doesn’t do it justice, but you will thank me!!!  Yummmmm.

20190810_211840

All convenience foods, so easy.

2 to 3 lbs. Boneless, skinless chicken thighs.

1 bottle Organicville Miso Ginger Vinaigrette

1 pouch Kame Thai Stir Fry Noodles

1 bag Eat Smart Stir Fry Noodles

Cook thighs in slow cooker on low 7 hours.

Cook noodles and vegetables in microwave.

Cut up thighs into bite- size pieces using kitchen shears.  Stir in noidles and veggies. It sat on warm for 30 to 45 minutes and held up well.

I keep cooked, crumbled ground meat and sausage in the freezer for night like tonight when I can’t decide what to make and want dinner in a hurry!

20190612_204928

 

1- 2 lb.  Cooked crumbled meat I used Turkey brats

Broccoli florets

Chopped onion

Oil to cook veggies

1 tsp. Garam Masala

1 container vegan cream cheese

1 can pumpkin

1- 2 cups vegan shredded

1 lb. Cooked pasta

Cook veggies in oil.  Season with Garam Masala.

20190612_194430

Add defrosted meat.

Mix in cream cheese and melt.  Stir in pumpkin.  Place in greased 13×9 casserole dish.

20190612_200810

Top with shredded and bake at 350 for 30 minutes.

A total success!!

Tuesday night is girls’ wine club, and I always try to make something that everyone, even my grandsons, will like.  The local market had frozen plantains on a BOGO sale, so my menu inspiration started there!  The chicken was cooked in the crock pot all day.  When I got home,  I shredded the chicken, I put the rice in the rice cooker, and heated up the black beans.  It’s more appealing to the eye if you serve each component up separately, but with our gang, I put it all back in the crock pot on warm so it stays ready to eat until everyone is ready to eat.  I put the plantains in the oven late, after the other food was ready, so not the best planning I’ve ever done!

Chicken, yellow rice, black beans and plantains

8 boneless skinless chicken thighs

1 pouch Frontera fajita sauce

6 c. cooked yellow rice

2 cans black beans

2 pouches frozen plantains

Olive oil to cook the plantains

Cook thighs in fajita sauce in crock pot on low 8-9 hours.

Cook rice in rice cooker and meanwhile heat up black beans in a saucepan.

Cut up or shred the chicken and add in the rice and beans, and keep warm in crock pot.

You can either make the plantains while the rice is cooking, or after you’ve put everything in the crock pot.  I bought frozen, like I said, that was on sale.

Toss frozen plantains with oil and spread evenly on a baking sheet.   Bake at 400 F until plantains are golden and crispy.  It took 25 – 30 minutes.

Plantains

 

@myfoodswings

Different moods, Different foods :)

My Meals are on Wheels

Life and Cooking from a Wheelchair

Thriving with Psoriasis's - Living Nightshade Free

Living with Psoriasis, Psoriatic Arthritis, and Erythema Nodosum

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

Kristen's Healthy Living Blog

Exploring ways to live a healthier life

This Man's Journey

Home Is Where Our Stories Are Welcomed To Begin.

Persevere

By Dan Sims

Dining with Donald

Donald on Dining in and Out.

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Keralaslive

Creating tastes, inspiring desires.

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Original & Adapted Dinner Entrees in the Mediterranean Tradition

%d bloggers like this: