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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Baked Salmon Honey Lemon Weeknight Dinner – One Pan – 20 Minutes – Quick and Easy

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Honey Lemon Baked Salmon Weeknight Dinner is for busy people who still want to quickly and easily make a great weeknight dinner. This Baked Salmon recipe with the addition of the honey and lemon glaze is a real good twist on your usual baked salmon recipe.

Thaw the salmon filets if you need to. Just put them in a bowl of water to thaw while you get the veggies ready.

Turn on your oven and set it at 450°.

Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or use a nonstick baking sheet and give it the same olive oil treatment.

Cut up the potatoes and put them on the baking sheet with the broccoli and baby carrots. Drizzle everything with olive oil and sprinkle with salt and pepper.

Put the honey in a bowl, squeeze in the lemon juice and add the parsley flakes. Then whisk it all together with the brush that you are going to use to apply it to the salmon.

Lay the Salmon filets out on the sheet skin side down. If the filets have been skinned just look for the side that is flatter and has a pale gray stripe in the middle and lay that side down on the pan.

Brush them generously with the honey lemon mixture and cover with the lemon slices.

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Put it in the oven for about 10 minutes or until the carrots are soft to poke with a table fork and/or the salmon wants to easily flake when you poke it with the fork.

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Then just sprinkle with a little bit of parsley flakes. Serve it and sit down and enjoy your Honey Lemon Baked Salmon Weeknight Dinner. Along with a chilled bottle of Chardonnay, or Pinot Grigio or any other white wine that YOU like..

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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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Rating: 5
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Instructions
  1. Turn on your oven and set it at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or use a nonstick baking sheet and give it the same olive oil treatment. Cut up the potatoes and put them on the baking sheet with the broccoli and baby carrots. Drizzle everything with olive oil and sprinkle with salt and pepper.
  2. Put the honey in a bowl, squeeze in the lemon juice and add the parsley flakes. Then whisk it all together with the brush that you are going to use to apply it to the salmon. Lay the Salmon filets out on the sheet skin side down. If the filets have been skinned just look for the side that is flatter and has a pale gray stripe in the middle and lay that side down on the pan. Brush them generously with the honey lemon mixture and cover with the lemon slices.
  3. Put it in the oven for about 10 minutes or until the carrots are soft to poke with a table fork and/or the salmon wants to easily flake when you poke it with the fork. Then just sprinkle with a little bit of parsley flakes. Serve it and sit down and enjoy your Honey Lemon Baked Salmon Weeknight Dinner.
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Oven Baked Pork Tenderloin and Italian Vegetables

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Oven Baked Pork Tenderloin and Italian Vegetables..

…..will be ready in less than 30 minutes and it’s good and it’s easy and almost no mess to clean up and gluten free and paleo.

I usually like to do the Italian vegetables in a large skillet. Tossing them with the olive oil as they cook. But things were a little busy today so I did the veggies and the pork tenderloin all in the oven.

The basic IIalian veggies are peppers and onions but from there you could go on to include almost anything that you want. Tonite we had some eggplant and often we include asparagus. And lots’ a times have potatoes cooking on the pan with the rest of the veggies.

The things that cook real fast like peas or spinach would work but you just have to remember to add them when the other veggies are just about a minute away from being done.

This turned out real good and I was free to do some other stuff as the meal was tending to itself.

You might want to  get these vacuum packed pre-flavored pork tenderloins. We like them and they are a lot easier to prep.

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Set the oven at 450°/222°C

With a sharp knife trim off the excess fat and the silver skin. Line a baking tray with aluminum foil and spray or wipe it with olive oil.

Put the pork tenderloin in the pan and put it in the oven. It’s going to take 15-20 minutes depending on the size of the tenderloin.

 For the veggies line a cookie sheet with aluminum foil and spray or wipe it with olive oil.

I’ve started using this nonstick kind of baking sheet and it’s been working real well. Clean up is just spray it with water in the sink and wipe it dry.

Clean and trim the veggies and cut them into fairly large pieces then put them on the baking sheet.

Drizzle them with olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. And any other spices and herbs that YOU want to add. Toss them with your hands or a pancake turner to get everything coated with the good stuff and spread them out on the baking pan. Then…

Oven Baked Pork Tenderloin and Italian Vegetables-2-poppopcooks.com-quick and easy recipes-paleo recipes-gluten free recipes-pork tenderloin recipes

…put it in the oven. They are going to take about 10 minutes and should be done when the pork tenderloin reaches 145-150° on an instant read meat thermometer.

Ok,,the pork tenderloin is done. Take it out first and let it sit while you take out the veggies.

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Slice up the pork and drizzle a little of that juice left in the bottom of the pan on the slices. Spread the vegetables out next to the meat. That extra item that you see on the plate is a spaghetti squash fritter and the recipe for that is coming up soon. You could add potato pieces in with the vegetables to forego the fritter.

Oven Baked Pork Tenderloin and Italian Vegetables-4-poppopcooks.com-quick and easy recipes-paleo recipes-gluten free recipes-pork tenderloin recipes

Top everything with some grated parmesan cheese and enjoy your Oven Baked Pork Tenderloin and Italian vegetables!

We had a real good Malbec with ours.

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Pork Tenderloin and veggies cooked in the oven to make a weeknight supper a little easier.
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Course Main course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
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Course Main course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Set the oven at 450°/222°C With a sharp knife trim off the excess fat and the silver skin. Line a baking tray with aluminum foil and spray or wipe to with olive oil. Put the pork tenderloin in the pan and put it in the oven. It's going to take 15-20 minutes depending on the size of the tenderloin.
  2. For the veggies line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Clean and trim the veggies and cut them into fairly large pieces then put them on the baking sheet. Drizzle them with olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. And any other spices and herbs that YOU want to add. Toss them with your hands or a pancake turner to get everything coated with the good stuff and spread them out on the baking pan. Then put it in the oven. They are going to take about 10 minutes and should be done when the pork tenderloin reaches 145-150° on an instant read meat thermometer.
  3. Take it out first and let it sit while you take out the veggies. Slice up the pork and drizzle a little of that juice left in the bottom of the pan on the slices. Spread the vegetables out next to the meat.
  4. Top everything with some grated parmesan cheese and enjoy your Oven Baked Pork Tenderloin and Italian vegetables!
    Oven Baked Pork Tenderloin and Italian Vegetables-4-poppopcooks.com-quick and easy recipes-paleo recipes-gluten free recipes-pork tenderloin recipes
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Oven Baked Sausage and Peppers

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Oven Baked Sausage and Peppers – You will do this entire meal all in one casserole dish in the oven. And, it will be getting itself ready for you while you enjoy some wine out on the deck. Or, nah, catching up on some chores. I hope that your option includes the deck. I’ve posted this before but done in a cookie sheet. I saw it done in a casserole dish on a real good website called Italian Food Forever. It has lots and lots of real good Italian recipes. The casserole dish works out better if you just want to put it on the table with a large serving spoon and just let folks get their own.

Turn the oven on at 450°F/230°C. You’re gonna have to cut up the veggies. Sorry about that. Onions, Pepper, Garlic, tomatoes and potatoes. Put them into an oven safe casserole dish.

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Drizzle them pretty generously with olive oil and sprinkle the salt and pepper. Also a little bit of red pepper flakes if you want. Toss everything together with a big spoon or just use your hands. Poke some holes in the sausage and lay them out on the veggies.

Oven Baked Sausage and Peppers-2-poppopcooks.com

 

Put it in the oven. Pour some wine. Get out on the deck. 10 minutes. One glass of wine. Turn the sausage links over. 10 more minutes. Another glass of wine? Take one of the links out and cut it in half. If there isn’t any pink in the middle it is done. If there is a little pink just put it back and come back 5 minutes later and do the same with another link. They should be done. If not just give them another five minutes while you get a little more wine comfort.

Oven Baked Sausage and Peppers-3-poppopcooks.com

 

Serve up your Oven Baked Sausage and Peppers. You still should be able to function. A confession. Shhh,,Gammy and I finished a bottle of good Chianti with this awesome, down home Italian meal.

Oven Baked Sausage and Peppers-4-poppopcooks.com

 

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A whole meal of sausage, peppers and other veggies all in one pan.
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Rating: 5
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Prep Time 10 minutes
Cook Time 20-25 minutes
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Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Turn the oven on at 450°F/230°C. You're gonna have to cut up the veggies. Sorry about that. Onions, Pepper, Garlic, tomatoes and potatoes. Put them into an oven safe casserole dish.
  2. Drizzle them pretty generously with olive oil and sprinkle the salt and pepper. Also a little bit of red pepper flakes if you want. Toss everything together with a big spoon or just use your hands. Poke some holes in the sausage and lay them out on the veggies.
  3. Put it in the oven. Pour some wine. Get out on the deck. 10 minutes. One glass of wine. Turn the sausage links over. 10 more minutes. Another glass of wine? Take one of the links out and cut it in half. If there isn't any pink in the middle it is done. If there is a little pink just put it back and come back 5 minutes later and do the same with another link. They should be done. If not just give them another five minutes while you get a little more wine comfort.
  4. Serve up your Oven Baked Sausage and Peppers. You still should be able to function. A confession. Shhh,,Gammy and I finished a bottle of good Chianti with this awesome, down home Italian meal.
    Oven Baked Sausage and Peppers-4-poppopcooks.com
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