One-Skillet Dinners for Easy Clean-Up

By Wendy Ruopp, Managing Editor of EatingWell

Like Johnny Appleseed setting off with a pocketful of hope and a saucepan for a hat, my children have begun to make their way in the world. They don't have to wear their pots-but their kitchens are tiny enough that they have to choose carefully. Microwave or toaster? Saucepan or skillet? I say skillet-a pan you can cook your whole dinner in. And it will do a better job of keeping off the rain.

Here's some guidance: 6 Pots and Pans Every Home Cook Needs

The five recipes that follow make a good case for stocking your kitchen with two large skillets in particular: nonstick and stainless-steel. For gingery, Indian-inspired Chickpea & Potato Hash, a nonstick skillet keeps the potatoes from clinging too tenaciously. Another night, cook tender gnocchi and shrimp using minimal oil. Steak for a beef curry browns nicely in a stainless-steel skillet and the flavors build as each ingredient joins the pan. And I'm especially glad for Garlic Chicken, a fabulous skillet version of the classic "chicken with 40 cloves of garlic," a dish my kids will come home for.

Cooking on a budget? Here's help: A Week of Budget-Friendly Dinners (and a Shopping List Too)
Learning your way around the kitchen? We can help with that too: 5 Recipes to Master This Year

Either way, skillets are essential to making a quick, easy, only-one-pan-to-wash dinner tonight. Wear one proudly, and spread the word.

Don't Miss: Hamburger Buddy and More Great One-Dish Meals
One-Bowl Chocolate Cake & More Easy Cake Recipes for Dessert

Here's are 5 simple skillet suppers you'll love:

Skillet Gnocchi with Shrimp & Asparagus
Makes: 4 servings, about 1 1/2 cups each
Active time: 30 minutes | Total: 30 minutes
Cost per serving: under $5

The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1/2 cup sliced shallots
1 bunch asparagus (about 1 pound), trimmed and cut into thirds
3/4 cup reduced-sodium chicken broth
1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
1/4 teaspoon freshly ground pepper
Pinch of salt
2 tablespoons lemon juice
1/3 cup grated Parmesan cheese

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.
2. Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
3. Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.

Per serving: 464 calories; 10 g fat (2 g sat, 5 g mono); 149 mg cholesterol; 65 g carbohydrate; 0 g added sugars; 28 g protein; 3 g fiber; 511 mg sodium; 339 mg potassium. Nutrition bonus: Folate (29% daily value), Vitamin C (25% dv), Vitamin A (22% dv), Iron (21% dv), Calcium (20% dv).

Chickpea & Potato Hash
Makes: 4 servings
Active time: 25 minutes | Total: 25 minutes
Cost per serving: under $2

The eggs cook right on top of this chickpea and potato hash-cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.

4 cups frozen shredded hash brown potatoes
2 cups finely chopped baby spinach
1/2 cup finely chopped onion
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 15-ounce can chickpeas, rinsed
1 cup chopped zucchini
4 large eggs

1. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.
3. Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 "wells" in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.

Per serving: 382 calories; 20 g fat (4 g sat, 13 g mono); 186 mg cholesterol; 37 g carbohydrate; 0 g added sugars; 14 g protein; 6 g fiber; 562 mg sodium; 447 mg potassium. Nutrition bonus: Vitamin C (39% daily value), Vitamin A (36% dv).

Tilapia with Tomato-Olive Sauce
Makes: 4 servings
Active time: 20 minutes | Total: 20 minutes
Cost per serving: under $2.50

Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for tapenade near jarred olives in the supermarket. Serve with sautéed broccolini and farro tossed with toasted almonds.

1 1/4 pounds tilapia
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
1 pint grape or cherry tomatoes, halved if large
1/4 cup dry white wine
3 cloves garlic, finely chopped
3 tablespoons olive tapenade

1. Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.
2. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.

Per serving: 247 calories; 11 g fat (2 g sat, 6 g mono); 71 mg cholesterol; 4 g carbohydrate; 0 g added sugars; 29 g protein; 1 g fiber; 381 mg sodium; 626 mg potassium. Nutrition bonus: Potassium & Vitamin C (18% daily value).

Garlic Chicken
Makes: 4 servings, 2 drumsticks & about 1/3 cup sauce each
Active time: 40 minutes | Total: 40 minutes
Cost per serving: under $2.50

Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sautéed green beans.

2 heads garlic, cloves separated
8 chicken drumsticks (about 2 1/2 pounds), skin removed, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup white wine
1 cup reduced-sodium chicken broth
2 teaspoons Dijon mustard
2 teaspoons all-purpose flour
1/3 cup chopped fresh chives or scallion greens

1. Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.
2. Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
3. Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
4. Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).

Per serving: 343 calories; 17 g fat (3 g sat, 10 g mono); 108 mg cholesterol; 7 g carbohydrate; 0 g added sugars; 35 g protein; 0 g fiber; 576 mg sodium; 426 mg potassium. Nutrition bonus: Zinc (27% daily value).

Bell Pepper & Beef Curry
Makes: 4 servings, about 2 cups each
Active time: 35 minutes | Total: 35 minutes
Cost per serving: under $4

A combination of green beans, red bell peppers and sweet mango makes this beef curry recipe colorful. The heat and salt level can vary widely in red curry paste depending on the brand-taste as you go. Serve with noodles and a basil-and-jícama salad.

1 pound beef sirloin or strip steak, trimmed, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon plus 2 teaspoons canola oil, divided
8 ounces green beans, trimmed, cut into 2-inch pieces (about 2 cups)
2 red bell peppers, cut into thin, 2-inch strips
1 14-ounce can "lite" coconut milk
2 tablespoons red curry paste
1 large mango, cut into 1-inch chunks
4 lime wedges

1. Sprinkle beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate with a slotted spoon and drain any liquid from the pan; wipe out the pan.
2. Reduce heat to medium. Add the remaining 2 teaspoons oil, green beans and bell peppers to the pan and cook, stirring, just until the beans begin to color, 2 to 4 minutes. Combine coconut milk and curry paste and pour the mixture into the pan. Bring to a simmer. Cover and cook until the vegetables are just tender, 2 to 3 minutes. Return the beef and any juice on the plate to the pan along with mango; cook, stirring once or twice, until heated through, 2 to 3 minutes. Serve with lime wedges.

Per serving: 368 calories; 18 g fat (7 g sat, 6 g mono); 60 mg cholesterol; 27 g carbohydrate; 0 g added sugars; 27 g protein; 5 g fiber; 356 mg sodium; 690 mg potassium. Nutrition bonus: Vitamin C (237% daily value), Vitamin A (78% dv), Zinc (31% dv), Folate (26% dv), Potassium (20% dv).

If you only had room for one pan in your kitchen, what would it be?

By Wendy Ruopp

Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.


Related Links from EatingWell: