Quick and Easy One Pan Chicken Dinner – 20 Minutes – Gluten Free

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Quick and Easy One Pan Chicken Dinner….

…….is done in 20 minutes and is good,,REAL good.  So, if you are in a rush and tired but still want to come up with a tasty supper this one will work really well.

It sure did for us. In fact this is my plate after I finished my second helping of this quick and easy one pan chicken dinner.

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Put a big skillet or sauté pan on the stove and set it at medium high. Add enough olive oil to coat the bottom about 1/8″ deep.

Cut the potatoes into slices about 1/4″ wide and add them to the pan.

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Using a dishwasher safe cutting board cut up the chicken into about 3/4″ cubes and……..

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…..put the chicken in the pan, the cutting board in the dishwasher and clean the knife with soap and water.

Chop up the onion and when the chicken has started to get tan colored, but not brown yet, add the onion and the salt, pepper and garlic powder.

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Toss it a few times as it all cooks and when it all has browned real well….

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…..put in the frozen peas.

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Mix it all together and turn it all over a  couple of times. The peas will be ready when they have warmed up – about 1 – 1 and 1/2 minutes.

Then serve up and enjoy your Quick and Easy One Pan Chicken Dinner.

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And I’ll bet that your plate looks just like mine when you are done.

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A real good chicken dinner all done in one pan in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a big skillet or sauté pan on the stove and set it at medium high. Add enough olive oil to coat the bottom about 1/8" deep. Cut the potatoes into slices about 1/4" wide and add them to the pan.
  2. Using a dishwasher safe cutting board cut up the chicken into about 3/4" cubes and put the chicken in the pan, the cutting board in the dishwasher and clean the knife with soap and water.
  3. Chop up the onion and when the chicken has started to get tan colored, but not brown yet, add the onion and the salt, pepper and garlic powder. Toss it a few times as it all cooks and when it all has browned real well put in the frozen peas. Mix it all together and turn it all over a couple of times. The peas will be ready when they have warmed up - about 1 minute. Then serve up and enjoy your Quick and Easy One Pan Chicken Dinner.
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Simple Scallopini Dinner – Quick and Easy- 23 Minutes – Gluten Free

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 Your Simple Scallopini Dinner….

…..will be very quick and easy. And,,WOW,,is it good! First let’s get the veggies prepped, on a baking pan and in the oven.

Set your oven at 450°F/222°C. Cut up the zucchini into thick chunks or thick french fry shaped strips and the potatoes into smaller pieces or french fry shapes.

The potatoes will take longer to cook so let’s make the potato pieces smaller.

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Put the veggies into a bowl and lightly drizzle with olive oil. Lightly sprinkle with garlic powder, salt and pepper then heavily sprinkle with grated parmesan.

Toss it all together and repeat the drizzle, sprinkle, toss routine.

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Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. I use this nonstick cookie sheet that I got on amazon and it makes everything quicker and easier.

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Into the oven, middle shelf or higher ’cause your going to switch to the broiler near the end of the process.

Now for the scallopini. You could use veal or chicken cutlets hammered to about 1/8″ thick. Tonight I went with these thin sliced pork cutlets and I didn’t have to hammer them.

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Salt and pepper both sides of the cutlets, chop up the garlic and cut up the lemon.

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Put a skillet on at medium and lightly spray or wipe it with olive oil.

Check on the veggies and when you poke a piece of potato with a table fork and it is almost but not quite as cooked as you want it switch the oven to broiler setting.

Put the filets in the pan and cook them for just a minute a side.

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As they get done move them to a plate and stack them up so that they stay warm.

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Put the butter, garlic and parsley in the pan. Squeeze in the lemon juice and toss in the rinds. Mix it up with a wooden spoon getting the bits off the bottom.

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When the garlic just starts to get fragrant – a minute or less – spread the filets out on your serving plates and spoon the butter garlic mixture over the filets. The veggies are ready so ……

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….serve up your Simple Scallopini Dinner! Bon Appetito!!

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We had a real nice Italian Sangiovese with our Simple Scallopini Dinner and it hit the spot. Life is good!

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Simple Pork Scallopini with baked parmesan crusted vegetables.
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Course Main course
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Set your oven at 450°F/222°C. Cut up the zucchini into thick chunks or thick french fry shaped strips and the potatoes into smaller pieces or french fry shapes. The potatoes will take longer to cook so let's make the potato pieces smaller. Put the veggies into a bowl and lightly drizzle with olive oil. Lightly sprinkle with garlic powder, salt and pepper then heavily sprinkle with grated parmesan. Toss it all together and repeat the drizzle, sprinkle, toss routine.
  2. Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Into the oven, middle shelf or higher 'cause your going to switch to the broiler near the end of the process.
  3. Salt and pepper both sides of the cutlets, chop up the garlic and cut up the lemon. Put a skillet on at medium and lightly spray or wipe it with olive oil. Check on the veggies and when you poke a piece of potato with a table fork and it is almost but not quite as cooked as you want it switch the oven to broiler setting.
  4. Put the filets in the pan and cook them for just a minute a side. As they get done move them to a plate and stack them up so that they stay warm. Put the butter, garlic and parsley in the pan. Squeeze in the lemon juice and toss in the rinds. Mix it up with a wooden spoon getting the bits off the bottom. When the garlic just starts to get fragrant - a minute or less - spread the filets out on your serving plates and spoon the butter garlic mixture over the filets. The veggies are ready so serve up your Simple Scallopini Dinner! Bon Appetito!!
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Tuna Steak – Pan Seared – Quick and Easy

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Tuna Steak – Pan Seared – Quick and Easy

You will get rave reviews from friends and family when you serve up this Quick and Easy Pan Seared Tuna Steak with Cilantro and Lime because……..

………it’s delish! A restaurant could not do it any better than you. And, you won’t  take very long, in fact just minutes, to get it done and on the table. 

You can rub the tuna steaks with any combination of dried herbs that you prefer. We like the lemon pepper, dill weed and garlic powder combo but you’re the boss so do it the way that YOU like it.

If you don’t live where you can get fresh tuna steaks just get the frozen ones and put them in a bowl of water before you start on the veggies.

First lets get the one pan potatoes and string beans going and in the oven. They’re are going to take longer to cook than the tuna steaks will so let’s give them a head start.

Set the oven at 400°F/200°C. Put the potatoes in the microwave and zap ’em ’til they are soft enough to be squashed. 4-8 minutes depending on how many. If you are using big ones cut them up into chunks of about half dollar size.

While that is going on cut the onion into thin strips.

If you aren’t using pre -trimmed and washed string beans………

…….go ahead and cut the fuzzy ends off and rinse them under running water.

Put the string beans in a row along one end of a cookie sheet. Put half of the onion strips in the spots where you are going to squash the potatoes. Put the potatoes on the onion strips and squash ’em. Then spread the rest of the onion strips on top of the potatoes and if you have some to spare just put them on the string beans.

Drizzle everything with olive oil and sprinkle with grated parmesan, salt and pepper.  Then…….

Pan Seared Tuna Steak-2-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

……..into the oven it goes.

Chop up the cilantro leaves and put them into a small bowl. Squeeze the lime juice in and add just a little salt and pepper. Then stir it together and put it aside while you get the tuna ready.

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Pat the steaks dry and lay them on a paper towel. Sprinkle half of the salt, lemon pepper, garlic powder and dried dill weed on the steaks and gently rub it onto the tuna with a spoon.

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Put the tuna steaks onto a new dry paper towel with the spiced side down and repeat the process on the up side.

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Put a skillet on at HIGH and swirl in enough olive oil to coat the bottom.

While it’s getting hot flip the potatoes over and pat them down onto the onion strips and lay the cheese slices onto the string beans. I had some provolone left over from a recent batch of lasagna so that’s what I used but any kind of sliced cheese that you like will work just fine.

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Your skillet will be hot now so gently lay the tuna steaks into it. A minute a side will give you almost sushi rare. 2-3 minutes a side will give you medium rare and any more than that will give you well done. Another way to tell is the poke test. You remember just how pliable they were when they were raw, well the more firm that they are beyond that will tell you the degree of doneness.

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It’s time to enjoy your Pan Seared Tuna Steak! Remember that cilantro resting in the lime juice? Use it to top off the tuna steaks and Bon Appetit!

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Gammy really likes Santa Margarita Pinot Grigio so guess what wine we had with our Tuna Steaks,,, yup. And we finished the bottle.

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Tuna Steaks lightly rubbed with herbs and pan seared.
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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. Set the oven at 400°F/200°C. Put the potatoes in the microwave and zap 'em 'til they are soft enough to be squashed. 4-8 minutes depending on how many. If you are using big ones cut them up into chunks of about half dollar size. While that is going on cut the onion into thin strips. If you aren't using pre -trimmed and washed string beans go ahead and cut the fuzzy ends off and rinse them under running water.
  2. Put the string beans in a row along one end of a cookie sheet. Put half of the onion strips in the spots where you are going to squash the potatoes. Put the potatoes on the onion strips and squash 'em. Then spread the rest of the onion strips on top of the potatoes and if you have some to spare just put them on the string beans. Drizzle everything with olive oil and sprinkle with grated parmesan, salt and pepper. Then, into the oven it goes.
  3. Chop up the cilantro leaves and put them into a small bowl. Squeeze the lime juice in and add just a little salt and pepper. Then stir it together and put it aside while you get the tuna ready.
  4. Pat the steaks dry and lay them on a paper towel. Sprinkle half of the salt, lemon pepper, garlic powder and dried dill weed on the steaks and gently rub it onto the tuna with a spoon. Put the tuna steaks onto a new dry paper towel with the spiced side down and repeat the process on the up side.
  5. Put a skillet on at HIGH and swirl in enough olive oil to coat the bottom. While it's getting hot flip the potatoes over and pat them down onto the onion strips and lay the cheese slices onto the string beans. I had some provolone left over from a recent batch of lasagna so that's what I used but any kind of sliced cheese that you like will work just fine.
  6. Your skillet will be hot now so gently lay the tuna steaks into it. A minute a side will give you almost sushi rare. 2-3 minutes a side will give you medium rare and any more than that will give you well done. Another way to tell is the poke test. You remember just how pliable they were when they were raw, well the more firm that they are beyond that will tell you the degree of doneness.
  7. It's time to enjoy your Pan Seared Tuna Steak! Remember that cilantro resting in the lime juice? Use it to top off the tuna steaks and Bon Appetit!
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One Pan Chicken Brussels Sprouts and Potatoes – Quick and Easy – 30 Minutes – Gluten Free

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One Pan Chicken  – Brussels Sprouts and Potatoes……..

……..is going to be pretty high up there on your “quick and easy recipes for busy people” list.

It’s another of our one pan meals that don’t sacrifice good taste just to be quick and easy. 

Set the oven at 450°F/232°C. If your chicken breasts – or tenders – are frozen just defrost them in the microwave while you do your cutting board magic on the potatoes and brussels sprouts.

Trim the stalk ends off the Brussels sprouts and cut them in half thru the stalk. Cut the potatoes in half lengthwise and cut the halves crossways into about 1/8″ thick slices.

 Line a cookie sheet with aluminum foil or parchment paper and spray with olive oil – or –

I’d decided to give nonstick baking pans a try and out of the highest rated ones I picked this set. So far it’s doing a great job and I should have made the switch a long time ago.

Lay the chicken out in the middle of the cookie sheet with the veggies on each side. Drizzle with olive oil and lightly sprinkle salt, pepper, grated parmesan cheese and dried basil all over everything. Turn over the chicken and stir up the veggies then repeat the process and…….

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…….Into the oven it goes.

We always have some bread dough in the fridge made with Poppop’s easy homemade bread recipe so I formed a little loaf and put it on the pizza stone.

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Fresh bread right out of the oven with your supper. Life is good!!

 When the chicken is firm to a poke or the  juices are running clear or the thickest part reads 165°on an instant read meat thermometer  it is done and so are the veggies.

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Bon Appetit!!

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We had a bottle of our favorite chianti with our One Pan Chicken, Brussels Sprouts and Potatoes.

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Chicken, Potatoes and Brussels Sprouts all baked in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Rating: 5
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Instructions
  1. Set the oven at 450°F/232°C. If your chicken breasts - or tenders - are frozen just defrost them in the microwave while you do your cutting board magic on the potatoes and brussels sprouts. Trim the stalk ends off the Brussels sprouts and cut them in half thru the stalk. Cut the potatoes in half lengthwise and cut the halves crossways into about 1/8" thick slices.
  2. Line a cookie sheet with aluminum foil or parchment paper and spray with olive oil. Lay the chicken out in the middle of the cookie sheet with the veggies on each side. Drizzle with olive oil and lightly sprinkle salt, pepper, grated parmesan cheese and dried basil all over everything. Turn over the chicken and stir up the veggies then repeat the process and into the oven it goes.
  3. When the chicken is firm to a poke or the juices are running clear or the thickest part reads 165°on an instant read meat thermometer it is done and so are the veggies.
  4. Serve up and enjoy your one pan dinner.
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