I’m loving my easy one pan meals, especially now around the holidays when there’s lots to do so recipes like this are just what I need. Everything cooks in the pan and it couldn’t be any easier. The marinade is simple… just olive oil, fresh lemon juice, lots of garlic, oregano and salt. Did I mention it’s Greek style? (oregano = Greek!).
There’s no fuss with this easy sheet pan dinner. I marinate the chicken and potatoes while the oven heats up and then when they bake in the marinade, they soak up all those wonderful flavors. It bakes all by itself so you can do other things, like make a salad. You only stir it once when you add the beans.
Speaking of beans, I don’t know what happened to regular green beans lately but they are terrible, usually dry, full of dark spots and sometime even hollow inside. I actually stopped eating green beans until I discovered French ones. French green beans usually come in a bag with no preparation needed and they are smaller, more tender, they cook faster, taste better, and they definitely look better.
If you’re as busy as I am this month, try this easy one pan Greek Lemon Chicken, Potatoes, and Green Beans. Click here for the recipe. – Jenny Jones
Some days, the faster I can make dinner the better. Today is one of those days and this easy one pan spaghetti with cherry tomatoes and broccoli takes 18 minutes, including prep. I mean it. I’ve even made it in 16 minutes!
This is one of my easy one pan meals where everything cooks in one pan, including the spaghetti. I use thin spaghetti because it cooks in 9 minutes but if you use regular spaghetti you will have to add a little extra time. Stirring is important to keep the spaghetti from sticking so stir it vigorously to separate the strands.
I rarely drain pasta any more. I’m making more and more one pan meals and besides being less work, there’s less cleanup – Bonus! Cherry tomatoes and fresh broccoli are always available so if you keep them on hand, you can always make an easy, healthy dinner in less than 20 minutes.
I’m so excited to share this easy one-pan meal. It’s Mediterranean eating at its best… healthy, low fat, and full of flavor. The whole thing is ready in an hour so there’s plenty of time to steam some broccoli or make a salad.
When using lemon, it’s best to use a non-reactive pan like Pyrex. I found a 13 by 9 pan at the grocery store for 12.49. The marinade is really simple, using one large lemon but you can use more lemon if you like. Here’s how it looks before cooking:
I try to submerge as many potatoes into the liquid as possible so they absorb lots of lemon/garlic flavor. About 10 minutes before it’s done, I turn over the potatoes and chicken. Here is it after cooking:
Most of the liquid will cook off and I use whatever juices are left, including the onions, to pour over the chicken for serving. I slice the chicken so the juices go inside all the slices. I love this easy recipe. They say the healthiest diet in the world is the Mediterranean diet and this is it! Click here for the recipe. – Jenny Jones
I made cinnamon rolls with breakfast. Notice I say “with” and not “for.” That’s because cinnamon rolls FOR breakfast is a no-no. But once you have your eggs and whole grain toast and a little fruit, you’re allowed to have a cinnamon roll. At least that’s the rule around here because it’s my kitchen and I am in charge! This is an easy one-rise recipe that I make without butter but you can use butter in the filling if you like. It’s one of my most popular recipes. Click here for my cinnamon rolls recipe. – Jenny Jones
Here’s a new addition to my 30 Minutes or Less dinner category. It’s lean white meat chicken, bow tie pasta and asparagus in a creamy, low fat Alfredo sauce. It’s super easy, quick, and yummy. The whole meal takes just 25 minutes to make and it also works with broccoli.
The only difference if you use broccoli is you add a little pasta water to the broccoli when you saute it. This recipe was in my cookbook but that version used butter. My new way does not use butter and it’s much easier to make. In fact, almost any recipe I made ten years ago is not the same today. I’m always finding ways to make things simpler, easier, and faster.
The creamy sauce is my version of alfredo sauce. Did you know they call fettucini alfredo a “heart attack on a plate?” That’s because alfredo sauce is traditionally made with all cream and butter. I will never do that. Mine uses no cream or butter. I use 1% milk and I get a creamy, satisfying comfort meal that I can feel good about eating. Click here for the recipe. – Jenny Jones