One-and-Done Dinners

One Pot Chicken Enchilada Pasta

Serves 6

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1 small yellow onion, chopped
• 1 red bell pepper, chopped
• 1 lb ground chicken
• 8 oz dry rotini pasta
• 1 14-oz can diced tomatoes
• 2 cups red enchilada sauce
• 2 cups low-sodium vegetable broth
• 4 tablespoons taco seasoning
• 1 15-oz can black beans, drained and rinsed
• 1 cup frozen yellow corn or drained canned corn
• ½ cup shredded Mexican or cheddar cheese
• Salt and pepper, to taste
• Optional toppings: sliced jalapeños, cherry tomatoes, cilantro, sour cream

Instructions

1. Heat oil in a large skillet over medium heat. Add garlic, onion, and red bell pepper. Sauté 5–6 minutes until softened. Season with salt and pepper.
2. Add ground chicken and cook until mostly cooked through, breaking it up with a wooden spoon.
3. Stir in pasta, diced tomatoes, enchilada sauce, broth, and taco seasoning. Bring to a boil.
4. Once boiling, stir in black beans and corn. Reduce to low, cover, and simmer about 15 minutes, stirring occasionally until pasta is tender and most liquid is absorbed.
5. Sprinkle cheese over top, cover 1–2 minutes until melted. Add desired toppings and serve immediately.

Ground Beef and Squash Skillet

Serves 4

Ingredients

• 1 tablespoon oil
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• 1 medium zucchini, cut into chunks
• 1 red bell pepper, chopped
• 3 teaspoons chili powder
• 1½ teaspoons cumin
• 1½ teaspoons smoked paprika
• 1½ teaspoons oregano
• 1 teaspoon sea salt, divided
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper (optional)
• 1 lb lean grass-fed ground beef
• 1 tablespoon soy sauce or tamari
• 1 14.5-oz can fire-roasted tomatoes
• 1 cup shredded sharp cheddar cheese
• Cilantro, for topping
• Cauliflower rice or regular rice, for serving

Instructions

1. In a 10-inch oven-safe skillet, heat oil over medium heat.
2. Add onion and sauté 2–3 minutes until fragrant. Add garlic and sauté 1 more minute.
3. Add zucchini, bell pepper, and ½ tsp salt. Sauté 5–6 minutes until softened.
4. Add ground beef, chili powder, cumin, paprika, oregano, remaining ½ tsp salt, pepper, and cayenne. Cook 5–6 minutes until beef is cooked through, breaking it up as it cooks.
5. Add tamari and fire-roasted tomatoes. Simmer 5–6 minutes until sauce slightly reduces and thickens.
6. Top with cheddar cheese and broil in oven 2–3 minutes, watching closely.
7. Remove from oven and let cool a few minutes. Serve over rice and top with cilantro.

Pesto Chicken and Orzo Skillet

Serves 4

Ingredients

• 1 tablespoon olive oil, divided
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon sea salt, divided
• ½ teaspoon black pepper, divided
• 1 cup chopped yellow onion
• 3–4 cloves garlic, minced
• 2 cups dry orzo
• 4 cups chicken broth or bone broth
• ½ cup basil pesto
• ½ cup whole milk or half and half
• ½ cup grated parmesan cheese, plus more for serving
• 1 pint cherry tomatoes, halved
• 5 oz fresh spinach
• ¼ cup fresh basil, chopped, plus more for serving

Instructions

1. Heat ½ tablespoon olive oil in a large, deep skillet over medium heat. Add chicken, season with ½ tsp salt and ¼ tsp pepper. Cook 6–7 minutes until browned and cooked through. Transfer to a plate and set aside.
2. In the same skillet, add remaining ½ tablespoon oil, onion, and garlic. Cook about 5 minutes until translucent and fragrant.
3. Add dry orzo and cook 1–2 minutes, stirring until lightly toasted.
4. Pour in chicken broth with remaining ½ tsp salt and ¼ tsp pepper. Bring to a boil, cover, and reduce to a simmer. Cook 10–15 minutes until orzo is cooked and most liquid is absorbed.
5. Stir in pesto, milk, and parmesan until smooth and creamy.
6. Add cooked chicken, cherry tomatoes, spinach, and fresh basil. Cook 2–3 minutes until spinach is wilted and everything is heated through.
7. Serve warm topped with extra parmesan, fresh basil, and red pepper flakes if desired.