Quick and Easy One Pot Weeknight Dinner – Gluten Free – 25 Minutes

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If you like your weeknight dinners to be Quick and Easy but still real tasty, like we do, then this one will definitely the bill. 

I timed it and it took 25 minutes. And that was starting with frozen chicken tenders.

So let’s get our Quick and Easy One Pot Weeknight Dinner going.

Put the chicken in the microwave to thaw out.  Cut the potato into bite size pieces.

Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil.

When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.

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Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last.

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So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.

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Salt and pepper the new arrivals. When the onions start to get translucent push everything off towards the sides of the skillet and put the garlic in the bare spot  left in the middle. 

Squeeze some lemon juice on the garlic and put the tomatoes on top.

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Let it cook for just a minute and then mix all together.

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Sprinkle in the parmesan and stir it all up some more.

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Then sit down and enjoy your quick and easy weeknight dinner.

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We had a bottle of Ruffino Riserva Ducale Chianti with ours and it hit the spot. 

(It was on sale!)

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Quick and Easy One Pot Weeknight Dinner BigOven - Save recipe or add to grocery list Yum
Chicken tenders, potatoes and vegetables all cooked together in one skillet.
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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 the chicken in the microwave to thaw out. Cut the potato into bite size pieces. Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil. When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.
  2. Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last. So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.
  3. Salt and pepper the new arrivals. When the onions start to get translucent push everything off to the sides of the skillet and put the garlic in the bare spot left in the middle. Squeeze some lemon juice on the garlic and put the tomatoes on top. Let it cook for just a minute and then mix all together. Sprinkle in the parmesan and stir it all up some more.
  4. Then sit down and enjoy your quick and easy weeknight dinner.
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Philly Cheesesteak From Leftovers – 15 Minutes – Quick and Easy

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Philly Cheesesteak from Leftovers isn’t….

….just for those weeknights when you want to put together a no effort no brainer supper. It’s a real good meal that can be put together very Quick and Easy.

We had some leftover London Broil that I had

done pizzaiola style so…

….I rinsed off the slices and cut them into strips. You could get some thin sliced chuck or round beefsteaks or go to the deli section and get some roast beef sliced thin or even use some leftover rotisserie chicken.

Cut some onion into strips and slice or chop some cloves of garlic.

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

Put the beef, onions and garlic into the skillet. Sprinkle  with some salt and pepper.

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Stir or toss it all a few times as it cooks. When it all is almost cooked to how you want it to be, when served, spread it all out and lay the slices of cheese on top.

When the cheese has melted put your philly cheesesteak onto some Italian bread or rolls. Or, just serve it with the bread on the side and let your tribe put it together any way that they want.

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Now, how was that for Quick and Easy?

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Philly Cheesesteak, what more can I say?
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Prep Time 5 minutes
Cook Time 10 minutes
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Prep Time 5 minutes
Cook Time 10 minutes
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Rating: 5
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Instructions
  1. Cut some onions into strips and slice or chop some cloves of garlic. Put a skillet on at medium high and eyeball just enough olive oil to cover the bottom. Put the beef, onions and garlic into the skillet. Sprinkle some salt and pepper.
  2. Stir or toss it all a few times as it cooks. When it all is almost cooked to how you want it to be, when served, spread it all out and lay the slices of cheese on top.
  3. When the cheese has melted put your philly cheesesteak onto some Italian bread or rolls. Or, just serve it with the bread on the side and let your tribe put it together any way that they want.
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New York Strip Steak – Jazzed Up

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New York Strip Steak

…oddly enough in New York City is NOT called a New York Strip Steak. It’s just a strip steak or a Delmonico Strip Steak.

Per Wikipedia…..

……”Delmonico’s Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.”

Whatever it’s called in various parts of the world it turns out to be a real good steak. We get ours from Costco and they weigh about a pound each. So,,,we wind up splitting one for supper.

Tonight it’s a little bit of a twist on an old favorite, We’re adding caramelized onions, cored seeded Roma tomatoes and a red wine reduction.

Don’t panic! It’s easy!

First put a skillet on at medium heat with a couple of tablespoons of olive oil – just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8″.

Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent. 

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While the onions are cooking core and seed the Roma tomatoes and cut them into pieces a little bit bigger than bite size. Sorry, the pic shows them before I made the “little bit bigger than bite size” cuts.

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When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.

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When the steak is seared on both sides and is cooked just shy of the degree of  doneness that you want- was that bad grammar? Lay the pieces of tomato on top of the onions.

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Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.

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Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little and……

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….enjoy the rest of that bottle of red wine. Ours tonight was a nice California Cabernet.

 

 

 

 

 

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New York Strip Steak with an onion, tomato red wine sautée.
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Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
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Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Take the steak out of the fridge and let it warm up a little as you get started with the onion. Put a skillet on at medium heat with a couple of tablespoons of olive oil - just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8". Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent.
  2. While the onions are cooking core and seed the roma tomatoes and cut them into pieces a little bit bigger than bite size.
  3. When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.
  4. When the steak is seared on both sides and is cooked just shy of the degree of doneness that you want, lay the pieces of tomato on top of the onions. Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.
  5. Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little
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Shrimp Zucchini Onions Garlic – 20 minutes

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Shrimp cooks fast. Zucchini cooks fast. Onions cook fast. Garlic cooks fast. 

So, It looks like we are going to put together a quick and easy meal. 

BTW,,also a very tasty meal.

Whenever I start some pasta to go along with this recipe it turns into a race to see if the pasta or the Shrimp Zucchini Onions Garlic skillet is going to finish first.

If you want to turn this into a one pot meal you could add a little chicken broth or just water with a little lemon juice squeezed in and put some gnocchi’s in when you add the shrimp. The gnocchi will take about the same time to cook as the shrimp.

Alright, lets get going!

If you have to thaw and/or devein the shrimp get it started. They will thaw quicker in the microwave then in water.

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

Rinse off the zucchini and slice it into about half inch thick slices. Cut the onion into strips. Add the zucchini and onion to the skillet. Salt and pepper. Toss or stir as they cook.

Shrimp Zucchinni onions garlic-poppopcooks.com-Shrimp recipes-easy shrimp recipes-cooking shrimp-shrimp dishes-shrimp meals

Chop up the garlic.

When the zucchini and the onion have started to brown…….

Shrimp Zucchinni onions garlic-2-poppopcooks.com-Shrimp recipes-easy shrimp recipes-cooking shrimp-shrimp dishes-shrimp meals

…….push them to the outside of the skillet and add the shrimp and the garlic. Squeeze in the lemon juice and toss in the rind.

Shrimp Zucchinni onions garlic-3-poppopcooks.com-Shrimp recipes-easy shrimp recipes-cooking shrimp-shrimp dishes-shrimp meals

Cook cook until they are pink on one side and then pink on the other and opaque in the middle. Enjoy!

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Now wasn’t that easy? A good California Chardonnay pairs up real nice with your Quick and Easy Dinner.

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Shrimp Zucchini Onions Garlic BigOven - Save recipe or add to grocery list Yum
Shrimp, zucchini, onions and garlic all in one skillet.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put a skillet on at medium high and swirl in enough olive oil to cover the bottom. Rinse off the zucchini and slice it into about half inch thick slices. Cut the onion into strips. Add the zucchini and onion to the skillet. Salt and pepper. Toss or stir as they cook.
  2. Chop up the garlic. When the zucchini and the onion have started to brown push them to the outside of the skillet and add the shrimp and the garlic. Squeeze in the lemon juice and toss in the rind.
  3. Cook the shrimp until it is pink on one side and then pink on the other and opaque in the middle. Enjoy!
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