School nights can be a bit crazy around here. If your home is anything like mine, you have 99 things to do between after school and bedtime. Dinner is sometimes a chore, or maybe not the healthiest of options. We have all been there. I have found that when I plan my meals out, and stick to easy one pot meals during our busiest nights, dinner is not so dreadful after all.
Peapod has become my dinner time hero, and it can be yours too! I have loved doing my meal prep, planning, and grocery shopping all online. It is so much easier and saves me time and money! Once I plan our meals for the week, I check the sales and begin adding to my cart. So easy!
Now that you have the planning and shopping figured out, I have some great one pot/pan meals to add to your menu! These are so easy and quick to make. My family can enjoy a hearty, healthy meal in about 30 minutes! Did I mention I am all about convenience? Check these out!
Sheet Pan Chicken, Beans & Potatoes
- 1/4 cup butter, melted
- 1/3 cup of chicken broth
- 1 tablespoon finely chopped garlic (or 4 cloves)
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt (adjust to your tastes)
- Fresh ground black pepper, to season
- 6-8 boneless, skinless chicken breasts or thighs
- 1 pound baby potatoes, peeled and cut into 1-inch pieces
- 1 pound green beans
2. Combine together the butter, broth, garlic, parsley, thyme and rosemary together in a bowl.
3. Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss 1/2 cup of sauce through the chicken and potatoes, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray.
4. Bake in preheated oven for 15 minutes or when potatoes just start to become golden.
5. Carefully remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour the remaining garlic herb butter sauce over the beans, toss well and return to the oven for a further 6-10 minutes, or until chicken is cooked through (no longer pink in the middle) and potatoes are for tender.
6. Broil (or grill) for 2-3 minutes until chicken is golden and potatoes crisp. Sprinkle with fresh chopped herbs, and serve immediately with pan juices.
Turkey & Sweet Potato Skillet
- 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
- 1 pound ground turkey
- 1 yellow bell pepper
- 1 cup onion, diced
- ½ cup mozzarella, shredded
- ½ cup water
- ¼ cup cilantro, chopped
- 2 tablespoons olive oil
- 1.5 tablespoons ground cumin
- 1 tablespoon garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
- Add cumin, chili powder, salt and pepper. Stir well to incorporate.
- Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.
- Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.
One Pot Jambalaya
- 2 tablespoon – olive oil
- 1/2 medium – onion
- 1 medium – bell pepper, red
- 1 medium – bell pepper, green
- 1 medium – bell pepper, orange
- 2 cloves – garlic
- 1/2 pound – chicken breast
- 8 ounce – turkey sausage
- 3 cup – chicken broth, low-sodium
- 2 cup – crushed tomatoes, canned
- 1 1/2 cup – brown rice, raw
- 1/2 tbsp – Cajun spice
- 1 teaspoon – thyme, dried
- 1 teaspoon – Worcestershire sauce
- 8 ounce – shrimp, peeled and deveined
- Heat olive oil in a large dutch oven or sturdy pot. Chop onions and peppers into bit size pieces. Mince or crush garlic.
- Saute veggies and garlic until they soften, about 4-5 minutes.
- Cut chicken and sausage into bite size pieces.
- Add the chicken and the sausage and continue cooking until chicken is no longer pink on the outside.
- To the pot add the rest of the ingredients, except the shrimp. Stir to combine.
- Decrease the heat to medium-low and simmer for 30 minutes.
- If you use brown rice vs. white rice, this will take longer to cook for the rice to
- Once the rice is soft, taste and add more seasonings to taste.
- Add shrimp and continue to simmer until the shrimp are pink and cooked through. Serve warm and enjoy!