Chicken Veggies Cheese – One Skillet- Quick and Easy

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Chicken Veggies Cheese all in one skillet and on the table in less than half an hour!

This one is sort of on the order of this one skillet chicken dinner that we did a little while ago.

I had mine on some pasta tonight but if you wanted to add some slices of potatoes right at the beginning you would have the whole meal in the one skillet and it would be gluten free.

Put a skillet on at medium high and eyeball enough olive oil to cover the bottom.

Cut up the chicken tenders into four pieces each and the carrots into slices about 1/4″ wide.

Put the chicken, carrots and broccoli in the skillet and sprinkle with salt and pepper. A pinch of red pepper flakes would liven things up a little, but, that’s up to you.

chicken veggies cheese-poppopcooks.com-one pan

Stir or toss it all together a few times as it cooks. While it all is coming together coarsely chop up the garlic cloves.

When the chicken is starting to get brown push everything out to the sides of the skillet and put the garlic in the bare spot with the butter. Squeeze the lemon juice onto the garlic and let it get hot and cook a little.

chicken veggies cheese-3-poppopcooks.com-one pan

When the garlic has started to get translucent toss everything together again. Then add the feta cheese.

chicken veggies cheese-4-poppopcooks.com-one pan

Toss a few more times and when the cheese just starts to melt serve it up and enjoy your quick and easy chicken veggies cheese dinner.

chicken veggies cheese-9-poppopcooks-one pan

May I suggest a nice dry white wine like a sauvignon blanc or a chardonnay? Enjoy!!

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Chicken, Veggies and Cheese - One Skillet- Quick and Easy BigOven - Save recipe or add to grocery list Yum
Chicken tender pieces sautéed with carrots and broccoli then finished off with some feta cheese.
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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. Put a skillet on at medium high and eyeball enough olive oil to cover the bottom. Cut up the chicken tenders into four pieces each and the carrots into slices about 1/4" wide. Put the chicken, carrots and broccoli in the skillet and sprinkle with salt and pepper. A pinch of red pepper flakes would liven things up, but, that's up to you.
  2. Stir or toss it all together a few times as it cooks. While it all is coming together coarsely chop up the garlic cloves. When the chicken is starting to get brown push everything out to the sides of the skillet and put the garlic in the bare spot with the butter. Squeeze the lemon juice onto the garlic and let it get hot and cook a little.
  3. When the garlic has started to get translucent toss everything together again. Then add the feta cheese. Toss a few more times and when the cheese just starts to melt serve it up and enjoy your quick and easy chicken veggie cheese dinner.
    chicken veggies cheese-9-poppopcooks-one pan
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Lemon Mint Salmon – 16 Minutes – Quick and Easy

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This Lemon Mint Salmon is our spinoff from the classic Italian chicken filets with lemon and parsley.

But, it’s salmon instead of chicken and it’s mint leaves instead of parsley. Ya got that right?

Nonetheless it’s simple and very good, just like the original, but, in it’s own delicious way.

Salmon is good and good for you so we have it about once a week, for both of those reasons.

Gammy always has a mint plant in a pot out on the deck in the summer and inside on a window sill in the winter. Along with parsley, basil, rosemary, thyme, oregano, sage and on and on. Did I mention that she grew up on a farm?

If you don’t have a mint plant you can get fresh mint leaves in the produce section at your grocery store.

This is a very good, quick and easy way to go for a busy weeknight dinner. And, depending on the side dishes that you serve it with you could have gluten free or paleo.

I’m gonna leave the veggies to you tonight and just focus on the salmon.

Put a skillet on at medium high and swirl in barely enough olive oil to coat the bottom and add the butter.

Pat the salmon filet dry and season the non skin side – or if your filets have been skinned treat the flat side that has a gray stripe on it as the skin side.

First squeeze some lemon juice on the non-skin  side then season with salt, pepper and dried dill weed.

lemon mint salmon-poppopcooks.com-seafood-salmon recipe

Put them in the skillet skin side up and cook until you see some white juices showing up.

lemon mint salmon-2-poppopcooks.com-seafood-salmon recipe

Turn them over and squeeze some more lemon juice on and spread the chopped mint leaves on top. Depending on how well done that you want them and the thickness of the filets just cook them about 2-3 minutes a side. If you poke them with a fork and they want to flake they are done.

lemon mint salmon-3-poppopcooks.com-seafood-salmon recipe

Enjoy your healthy, quick and easy Lemon Mint Salmon.

lemon mint salmon-4-poppopcooks.com-seafood-salmon recipe

A nice dry white like a Pinot Grigio is perfect for this occasion.

 

 

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Lemon Mint Salmon - 16 Minutes - Quick and Easy BigOven - Save recipe or add to grocery list Yum
Salmon filets pan seared and topped with fresh mint leaves
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Prep Time 8 minutes
Cook Time 8 minutes
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Prep Time 8 minutes
Cook Time 8 minutes
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Instructions
  1. Put a skillet on at medium high and swirl in barely enough olive oil to coat the bottom and add the butter. Pat dry the salmon filet and season the non skin side - or if your filets have been skinned treat the flat side that has a gray stripe on it as the skin side. First squeeze some lemon juice on the non-skin side then season with salt, pepper and dried dill weed.
  2. Put them in the skillet skin side up and cook until you see some white juices showing up. Turn them over and squeeze some more lemon juice on and spread the chopped mint leaves on top. Depending on how well done that you want them and the thickness of the filets just cook them about 2-3 minutes a side. If you poke them with a fork and they want to flake they are done.
  3. Enjoy your healthy, quick and easy Lemon Mint Salmon.
    lemon mint salmon-4-poppopcooks.com-seafood-salmon recipe
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Honey Garlic Shrimp – Quick and Easy – 20 Minutes – Gluten Free

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This Honey Garlic Shrimp recipe is real good and real simple to make. For a busy weeknight, it is perfect.

Our veggies tonight were potatoes, asparagus and onions with some rosemary all sautéed together in a large skillet.

For the shrimp, first whisk together the honey, garlic and balsamic vinegar.  Pour half of that over the shrimp in a separate bowl. Keep the rest of the honey mixture aside to be used later on, just before serving.

Stir the shrimp in the marinade and then let it rest while you get the veggies going.

Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom.

Cut the asparagus stalks into 4 pieces, the onions into wide strips, the potatoes into  about 1/8″ slices and strip the leaves off the rosemary sprigs. You could use dried rosemary if necessary.

honey garlic shrimp-poppopcooks.com

Put the veggies in the skillet. Salt and pepper then toss a couple of times to get everything coated.

honey garlic shrimp-3-poppopcooks.com

Toss a few times as it cooks and when the potatoes start to brown put a smaller skillet on at medium high with a swirl of olive oil and the butter.

Let it heat up and lay the shrimp out in the skillet and when they have gotten pink on the pan side – about 1 minute – turn them over and pour the rest of the marinade all over them.

Cook until they are pink on both sides  and opaque in the middle – about another 1 and 1/2 minutes.

Put the veggies and the shrimp on the plates and pour the juices from the shrimp skillet all over everything.

honey garlic shrimp-5-poppopcooks.com

The marinade from the skillet also goes along great with rice with broccoli which  is an alternate to these veggies as is our risotto with peas recipe.

We had a real nice California Chardonnay with our honey garlic shrimp.

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Honey Garlic Shrimp BigOven - Save recipe or add to grocery list Yum
Shrimp sautéed in honey, garlic and balsamic vinegar.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. For the shrimp first whisk together the honey, garlic and balsamic vinegar. Pour half of that over the shrimp in a separate bowl. Keep the rest of the honey mixture aside to be used later on, just before serving. Stir the shrimp in the marinade and then let it rest while you get the veggies going.
  2. Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom. Cut the asparagus stalks into 4 pieces, the onions into wide strips, the potatoes into about 1/8" slices and strip the leaves off the rosemary sprigs. You could use dried rosemary if necessary.
  3. Put the veggies in the skillet. Salt and pepper then toss a couple of times to get everything coated. Toss a few times as it cooks and when the potatoes start to brown put a smaller skillet on at medium high with a swirl of olive oil and the butter. Let it heat up and lay the shrimp out in the skillet and when they have gotten pink on the pan side - about 1 minute - turn them over and pour the rest of the marinade all over them. Cook until they are pink on both sides and opaque in the middle - about another 1 and 1/2 minutes.
  4. Put the veggies and the shrimp on the plates and pour the juices from the shrimp skillet all over everything. The marinade from the skillet also goes along great with rice and broccoli which is an alternate to these veggies as is our risotto with peas recipe.
    honey garlic shrimp-5-poppopcooks.com
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Pan Seared Tuna Steak with Lime and Cilantro

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You will have this Pan Seared Tuna Steak dinner on the table in record time. The  pan seared tuna steak will take one and a half to two and a half minutes a side depending on how rare-  or well done – that YOU want it.

The sautéed spinach is so fast that you have to wait for the tuna to be almost done before you put the spinach in the skillet.

The potatoes take about 5 minutes in the microwave. How is all of that for Quick and Easy?

Lets get started ……

……..If your tuna steaks are frozen you could put them in the fridge in the morning on your way out the door. Or leave them in their individual wrapping and put them in a large bowl with a lot of water. The more water in proportion to the tuna steaks the faster they will defrost.

Or in the microwave on the thawing setting for a couple of minutes.

Put the potatoes in the microwave to “bake” while the rest of your Pan Seared Tuna Steak dinner comes together.

Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom.

Slice or coarsely chop the garlic cloves and add them to the spinach skillet. You are going to let the garlic just get translucent and not get brown. Don’t add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.

Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or, you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay.

Pan Seared Tuna Steak-poppopcooks-
Pan Seared Tuna Steak

Gently turn them over a few times to get them well covered with all of that good stuff.

Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that’s okay. Pour some of the lime juice mixture on them.

Assuming that your tuna steaks are 1″ thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.

Pan Seared Tuna Steak-2-poppopcooks.com
Pan Seared Tuna Steak

Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.

Squeeze a little lime juice on the tuna steak and the spinach.

Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and “baked” Potato.

Don’t forget the rest of that white wine. Pinot Grigio goes along real good. 

Pan Seared Tuna Steak-4-poppopcooks.com

 

 

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Pan Seared Tuna Steak with Lime and Cilantro BigOven - Save recipe or add to grocery list Yum
Tuna steaks pan seared in olive oil and butter with lime and cilantro
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
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Instructions
  1. Put the potatoes in the microwave to "bake" while the rest of your Pan Seared Tuna Steak dinner comes together. Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom. Slice or coarsely chop up the garlic cloves and add them to the skillet. You are going to let the garlic just get translucent and not get brown. You are not going to add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.
  2. Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or. you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay. Gently turn them over a few tames to get them well covered with all of that good stuff.
  3. Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that's okay. Pour some of the lime juice mixture on them. Assuming that your tuna steaks are 1" thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.
  4. Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.
  5. Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and "baked" Potato.
    Pan Seared Tuna Steak-5-poppopcooks.com
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