One Pot Weeknight Chicken Dinner – Quick and Easy – 25 Minutes

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 One Pot Weeknight Chicken Dinner will be….

 ….real good on the weeknight that you make it and also the leftovers will be great as a lunch at work or as a “weeknight nuke it no brainer” on one of those nights when you just don’t feel like cooking.

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A lot of my readers are working moms and/or dads so I hope, no I’ll bet, that  this recipe helps.

It’s quick,  easy, and delish!

First get out your dishwasher safe cutting board and cut up the chicken. In the pursuit of quick and easy I just thawed out some tenders in the microwave and cut them into pieces.

Put a large skillet or sauté pan on at medium high and swirl in enough olive oil to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook.

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When they have browned add the carrots, salt, pepper and dried basil.

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Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.

Add the broth and let it come up to a fast simmer. Then…

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…..put in the gnocchi.  Stir a few more times until the gnocchi starts to float, 2-3 minutes. You could use cut up potatoes or some small piece pasta like penne or rigatoni instead of gnocchi. Just put it in at the same time as the broth.

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Then add the peas.

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Mix the peas in and when broth starts to simmer again throw in the grated parmesan.

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Stir in the parmesan and it’s ready to enjoy! Top it off with a little more grated parmesan when you serve it. 
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A nice chardonnay goes along real good with your One Pot Weeknight Chicken Dinner.

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Chicken, Gnocchi and Veggies all in one pot and in 25 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Instructions
  1. First get out your dishwasher safe cutting board and cut up the chicken. Put a large skillet or sauté pan on at medium high and swirl in enough olive oil in to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook. When they have browned add the carrots and the salt, pepper and dried basil. Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.
  2. Add the broth and let it come up to a fast simmer. Then put in the gnocchi. Stir a few more times until the gnocchi starts to float.
  3. Then add the peas. Mix the peas in and when broth starts to simmer again throw in the grated parmesan. Stir in the parmesan and it's ready to enjoy! Top it off with a little more grated parmesan.
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Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze

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Easy Pork Tenderloin Steaks with…

….Red Wine Balsamic Glaze is…

…not complicated. It is a snap! And,, you can easily multi task and put together the veggies along with Pork Tenderloin Steaks in under 30 minutes.

Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.

We had some pearl onions leftover from a big batch of caramelized pearl onions that I had made for some family guests.

We always have baby carrots and frozen peas so that’s what we’re going to put together along with the Pork Tenderloin Steaks.

No cleaning or peeling necessary.

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Just put them in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.

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With a sharp knife trim the silver skin off the tenderloin and cut into 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet.

About 3-5 minutes a side depending on how well done that YOU like them.

Still soft to a finger poke is rare – starting to get firm is medium and firm is well done.

With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.

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When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.

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Let the liquid reduce a little and add the peas to the carrots and onions.

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Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and…..

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…your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid on the steaks and enjoy!!

Pinot Noir works real well for the glaze and the rest of the bottle goes along great with your Pork Tenderloin Steaks.

 

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Pork Tenderloin steaks sautéed in a red wine and balsamic vinegar reduction
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Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
  2. Put the carrots and onions in the pan that you have set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
  3. With a sharp knife trim the silver skin off the tenderloin and cut into 1" thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet. About 3-5 minutes a side depending on how well done that YOU like them. Finger poke - still soft is rare - starting to get firm is medium and firm is well done. With an instant read meat thermometer 145°F is rare - 160 is medium and 170 is well done.
  4. When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.
  5. Let the liquid reduce a little and add the peas to the carrots and onions. Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and your Pork Tenderloin Steaks are ready to serve. Enjoy!!
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Leftover Christmas Ham – One Pan – Quick and Easy – 20 Minutes

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Leftover Christmas Ham…..

………is  great for breakfast fried up with eggs and for sandwiches or salads for lunch,,,and as this quick and easy weeknight dinner. It comes together real fast and in one pan.

A large skillet or sautée pan on at medium high. Eyeball a couple of tablespoons of olive oil. Put your leftover potatoes – or yams – in the pan. The only leftovers we had was ham but Judy makes great baked beans in big batches and we always have some in the freezer.

If you also have some other veggie left over put them in too. We didn’t, but baby carrots are a regular in the fridge so,, in they went. Any quick cooking veggie like broccoli or peas would also work.

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Get it up to a simmer and lay the ham slices on top. Sprinkle a little brown sugar on top – if you want to. I couldn’t resist the urge.

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Mix it together and let it cook until the ham has heated up and the veggies are done.

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Then serve up your super good, super quick, super easy treatment of your leftover Christmas ham.

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A real good way to enjoy those Christmas feast leftovers
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Course Main course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
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Course Main course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. A large skillet or sautée pan on at medium high. Eyeball a couple of tablespoons of olive oil. Put your leftover potatoes - or yams - in the pan. The only leftovers we had was ham but Judy makes great baked beans in big batches and we always have some in the freezer.
  2. If you also have some other veggie left over put them in too. We didn't, but baby carrots are a regular in the fridge so,, in they went. Any quick cooking veggie like broccoli or peas would also work.
  3. Get it up to a simmer and lay the ham slices on top. Sprinkle a little brown sugar on top - if you want to. I couldn't resist the urge. Mix it together and let it cook until the ham has heated up and the veggies are done.
  4. Then serve up your super good, super quick, super easy treatment of your leftover Christmas ham.
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Recipe Notes

Obviously whatever leftover meat will work i.e. leg of lamb, roast pork, roast beef, turkey etc.

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Chicken Piccata with Roasted Vegetables – Quick and Easy – 30 Minutes – Gluten Free

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Chicken Piccata…..

……..is an easy dish to prepare and it’s delicious! It’s one of those meals that we don’t order in a restaurant because we can make it better at home and so can you!!

Today’s tip……When you chop up onions or garlic chop up a good bit more than you need and put the extras into zip-lic bags. Store them in the freezer to make your future quick and easy meals even quicker and easier.

Now,, back to your Chicken Piccata with Roasted Vegetables. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some brussels sprouts, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 – 20 minutes.

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Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done  before the Chicken Piccata is just turn off the oven and they will stay warm for you.

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Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F  on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.

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Add the white wine – or chicken broth – and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer.

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Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!

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Santa Margarita Pinot Grigio goes along great!

 

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A traditional Italian Sautéed chicken filets recipe with lemon, garlic and capers flavors.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Chicken Piccata
Roasted Veggies
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Chicken Piccata
Roasted Veggies
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Instructions
Roasted Veggies
  1. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some broccoli, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 - 20 minutes. Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done before the Chicken Piccata is just turn off the oven and they will stay warm for you.
Chicken Piccata
  1. Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
  2. Add the white wine - or chicken broth - and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer. Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!
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