One-Pot, One-Pan Dinners that will Free Up Your Weeknigh

Garlic Butter Creamed Spinach Salmon

This simple and delicious salmon dish is ready in less than 30 minutes, so even if you decide on dinner last minute, you'll still be eating right on time. Perfectly cooked salmon is paired with creamy spinach for a simple yet satisfying meal. Read on for the recipes

INGREDIENTS

• 4 salmon filets, skin on or off (your preference)
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons salted butter
• 1 small shallot, thinly sliced
• 3 cloves garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes
• 1 cup canned full-fat coconut milk, or heavy cream
• 2 ounces cream cheese, cubed
• 1/2 cup grated parmesan cheese
• 4 cups fresh baby spinach
• juice from 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives, plus more for serving

INSTRUCTIONS

1. 1. Season the salmon all over with salt and pepper. 
   2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 
   3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 
   4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs. 

Creamy One-Pan Lemon Garlic Chicken and Orzo Risotto

Sumptuous flavor abounds in this easy recipe Creamy orzo provides a base for the lemony chicken and adds a certain richness to the dish that will have you going back for seconds. and thirds. This might just become your new summer favorite.
For the chicken

• 1 lb of chicken thighs bone in and skin on preferably
• 3 tsp of lemon pepper (salt and pepper will do just fine if you don’t have or don’t like lemon pepper)
• 2 tbsp of extra virgin olive oil

For the orzo

• 2 tbsp of butter separated
• 1 lemon sliced (see post above about lemons)
• 8 oz or approx 2¼ cups of sliced mushroom of choice (can leave out if you’re not a fan)
• 1 onion chopped finely
• 4 cloves of garlic minced
• 1½ tsp of fresh thyme
• 1 tsp lemon zest
• 1¼ cup of orzo
• ⅓ cup of white wine
• 2 cups of chicken broth
• ½ cup of full fat milk or cream (can replace with broth instead if you prefer)

Add ins

• Salt and pepper to taste
• ¼ cup of milk or cream
• ½ cup of Parmesan cheese
• Fresh thyme or chopped parsley

Directions

1. Preheat oven to 400°F
2. Clean, dry and season chicken with lemon pepper and set aside
3. Heat olive oil over medium heat in a large oven proof heavy bottom skillet or dutch oven. When the oil is hot add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet and set aside
4. Add 1 tbsp of butter to skillet and on one half of the skillet sear the lemon slices until golden on each side and then set aside with the chicken. On the other half of the skillet, working in batches add the mushrooms and cook until golden. Remove with a slotted spoon and set aside
5. Add the remaining tbsp of butter and add the onion and sauté for a minute until softened and then add the garlic, lemon zest, thyme and the orzo. Cook the garlic and toast the orzo for a minute until the garlic and thyme are very fragrant and then add the wine to deglaze the pan (scrape the bottom of pan clean).
6. Next add the broth and cream and season with salt and pepper. Stir in the mushrooms. Bring everything to a boil stirring the pan well and then place the chicken thighs over the orzo along with the lemon slices. Carefully transfer the dish to the oven and roast for 15 to 20 minutes until the chicken is golden and fully cooked though
7. Carefully remove from the oven, remove the chicken and lemon slices and place on a plate. Stir milk/cream and Parmesan cheese into the risotto, season with salt and pepper if needed and serve with the chicken and lemon slices and garnish with fresh thyme or chopped parsley

One-Skillet Sausage and Kale Gnocchi

This gnocchi skillet comes together in no time at all. Made with ground Italian chicken sausage and pre-chopped kale, this recipe is perfect for lazy weeknight dinners.

Ingredients

• 4 tablespoons butter, divided
• 1 pound Italian chicken sausage, removed from casings
• 1/2 cup diced yellow onion
• 2 garlic cloves, minced
• 1 10-ounce bag chopped kale
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3/4 cup chicken stock
• 3/4 cup whole milk
• 1 pound gnocchi
• 1/4 cup grated parmesan cheese, plus more for garnish
• 1/3 cup heavy cream

Instructions

Step 1

Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add the sausage and begin breaking it up with a wooden spoon. Cook until the sausage has browned. Transfer the sausage to a plate and set aside.

Step 2

Add remaining butter, stir in onion and garlic and cook until softened, about 3 minutes. Add kale and cook, stirring often, until it begins to wilt. Season with salt, pepper, nutmeg and red pepper flakes. Stir in chicken stock and milk and bring to a simmer. Add gnocchi and stir until well combined. Cover and cook over low heat until the gnocchi are tender and almost all of the liquid has evaporated, about 5 to 8 minutes.

Step 3

Uncover and stir back in the sausage, parmesan and heavy cream. Taste and adjust seasoning accordingly. Serve with parmesan and crushed red pepper flakes on top, if desired.