One Skillet Meals for Back to School Busy Nights on CH Morning Live

Skillet Lasagna

Take your lasagna to the skillet with this rustic deconstructed lasagna. A rich sauce is created with the help of ricotta and mozzarella cheeses. Dinner is ready!

Serves 4 to 6.

 

4 sheets fresh pasta

1 tbsp (15 mL) canola oil

3 garlic cloves, minced

1 onion, diced

1 tbsp (15 mL) dried oregano

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) hot pepper flakes

1 can (19 oz/540 mL) petite-cut stewed tomatoes, with juice

1 cup (250 mL) ready-to-use vegetable broth

4 cups (1 L) lightly packed baby spinach

1 cup (250 mL) ricotta cheese

3/4 cup (175 mL) shredded mozzarella cheese

3 tbsp (45 mL) chopped fresh basil or parsley

 

1. Cut pasta sheets in half crosswise, then cut into 1-1/2 inch (3 cm) wide strips; set aside.

 

2. In a large, deep nonstick skillet, heat oil over medium heat. Cook garlic and onion for 3 minutes or until softened. Add oregano, salt and hot pepper flakes; cook, stirring for 1 minute.

 

3. Add tomatoes and broth to skillet; bring to a boil. Stir in spinach and pasta; return to simmer. Cover and cook for about 8 minutes or until pasta is tender. Uncover, dollop with ricotta and sprinkle with mozzarella cheese; cook for about 2 minutes to heat ricotta and melt mozzarella. Sprinkle with basil.

Recipe from Best of Bridge Done in One by Sylvia Kong and Emily Richards

 

Skillet Perogy Shepherd’s Pie

A new family favourite that the kids will want to continue making when they move out! Take 2 favourite meals and jam them together to cook up a family meal in under 30 minutes. Perogies take the place of traditional mashed potatoes in this one-pot meal.

 

Serves: 4 to 6

 

1 tbsp (15 mL) canola oil

1 lb (500 g) lean ground beef

1 onion, diced

4 cloves garlic, minced

1/2 tsp (2 mL) each dried thyme and sage leaves

2 cups (500 mL) frozen diced mixed vegetables, thawed slightly

2 cups (500 mL) beef broth

1/3 cup (75 mL) all-purpose flour

1/2 tsp (2 mL) each salt and pepper

24 frozen potato and cheese perogies

1 cup (250 mL) shredded cheddar cheese

Sour cream and thinly sliced green onions (optional)

 

In a large deep heatproof non-stick skillet, heat oil over medium-high heat. Cook beef, onion, garlic, thyme and sage for about 5 minutes or until beef is longer pink. Stir in mixed vegetables to coat.

 

In a small bowl, whisk together broth, flour, salt and pepper until smooth. Pour into skillet and stir to coat. Bring to a simmer, stirring. Place perogies into beef mixture in a concentric circle over top. Cover skillet with lid and simmer gently for about 12 minutes or until perogies are tender and puffed. Uncover and sprinkle cheese over perogies.

 

Place skillet about 6 inches (15 cm) under preheated broiler for about 4 minutes until cheese is melted and top is light golden. Let cool slightly before serving dolloped with sour cream and green onions, if desired.

 

 

 

 

Shrimp Saganaki

This Greek style dish combines shrimp with tomatoes and feta and makes for a quick and easy meal. Set your trivet on the table and serve this meal right out of the skillet along with crusty bread to soak up all the sauce. Add a fresh green salad or your favorite vegetable for a delicious meal.

 

Serves 6

 

3 tbsp (45 mL) extra virgin olive oil

1 onion, finely chopped

1 can (28 oz/796 mL) diced tomatoes

5 garlic cloves, chopped

1 tsp (5 mL) sugar

1 tsp (5 mL) salt

1 tsp (5 mL) dried oregano

1/2 tsp (5 mL) hot pepper flakes

1/4 tsp (1 mL) black pepper

1/3 cup (75 mL) sliced black olives

1 1/2 lbs (750 g) large shrimp, peeled and deveined

1 cup (250 mL) crumbled feta cheese

2 tbsp (30 mL) chopped parsley or green onions

 

Place one oven rack in the middle position and another about 5-inches (12.5 cm) below the broiler. Preheat oven to 400°F (200°C).

 

In a large oven-proof skillet, heat oil over medium-high heat and add onion, cook, stirring occasionally for 5 minutes. Add tomatoes, garlic, sugar, salt, oregano, pepper flakes and black pepper; bring to a boil. Reduce heat to medium and cook uncovered for 8 to 10 minutes, until mixture is reduced by half, stirring occasionally. Remove skillet from heat and sprinkle with olives and arrange shrimp on top in a single layer. Bake for 5 minutes, or until shrimp is almost cooked through, the flesh will begin to turn white with pink undertones and just begin to curl into a C-shape. Remove skillet from oven and turn on broiler. Sprinkle feta on top of shrimp and broil 1 to 2 minutes, until feta is lightly browned. Sprinkle parsley on top just before serving.

 

Tips: If using frozen shrimp, thaw thoroughly in the fridge, drain well and pat dry before cooking.

 

As an option, serve with pita bread instead of crusty bread.

Recipe from Best of Bridge Done in One by Sylvia Kong and Emily Richards