Archive for the 'Healthy One Pan Dinners' Category

Jul 15

How Eggs Fit in Healthy One Pan Dinners

Celebrating my love for eggs and highlighting one-pan cooking equipment from my newest cookbook.

Jun 10

Healthy One Pan Dinner Essentials

Essentials tips and tools for Healthy One Pan Dinners.

May 28

Healthy One Pan Dinners: One-Pot Lemony Caprese Linguine

One-Pot Lemony Caprese Linguine from my new cookbook!

May 12

Healthy One Pan Dinners: Pesto Turkey Meatballs with Orzo

A satisfying meal in your cast iron skillet from the Healthy One Pan Dinners Cookbook.

Apr 26

Chicken Enchiladas

The ultimate comfort food.

Apr 22

Healthy One Pan Dinners: Steak Tacos

Flank Steak Tacos with Charred Corn Salsa from my upcoming cookbook – Healthy One Pan Dinners


How Eggs Fit in Healthy One Pan Dinners
Wednesday, July 15th, 2020

Eggs for breakfast is commonplace for many and for me, it’s an everyday occurrence. While eggs are ideal for a post workout breakfast, they can also take center stage at dinner. In this sponsored post I celebrate my love for eggs as well as highlight one-pan cooking equipment to make easy and scrumptious meals from my newest cookbook Healthy One Pan Dinners.

My Ode to Eggs

Eggs are a naturally nutrient-rich choice providing a good or excellent source of eight essential nutrients, including choline plus the carotenoids lutein and zeaxanthin. Choline is an important nutrient for brain health, but more than 90% of Americans don’t get enough and it’s not found in high quantities in many foods. And although lutein has long been associated with eye health, research has discovered lutein may plan an important role in cognition as well.

Plus, eggs are an affordable source of high-quality protein. Nearly half the egg’s protein (and almost all the nutrients!) are found in the egg yolk, so go ahead and enjoy the whole egg for all of the nutrition.

And you know I love eggs because they are versatile and convenient. They’re great for breakfast, lunch, dinner, and snacks, and fit into just about any eating pattern.

One Pan (Egg) Dinners

I created Healthy One Pan Dinners to celebrate my love of easy weeknight meals. I compiled my favorite go-to dishes that my family loves. Now that the book is complete I am realizing just how many different meals and cooking methods feature eggs. Here is the hit list….

Sheet Pan

Like to meal prep or need to cook for a crowd? Sheet pan egg sandwiches piled high with veggies and cheese can be made en masse with whatever ingredients you have on hand. I make these for “brinner” at least once a month.

Baking Dish

Casseroles are the quintessential one pan meal. One of my favorite summertime recipes is a casserole made with zucchini, yellow squash and onions. Combine sliced veggies with a mixture of eggs, Greek yogurt and cheese, then bake topped with a crispy panko crust.

Dutch Oven

A sturdy pot that’s SO much more useful than it gets credit for! The ideal cooking vessel to travel from stovetop to oven, it’s terrific for frittatas or a pot of chili with corn bread topping.

Cast Iron Skillet

It wasn’t until I wrote this book that I truly appreciated how many egg dishes can be made in a cast iron skillet. From quiche to fried rice to tomato-y shakshuka, cast iron can be used for sautéing, simmering, searing and baking. One of the most unexpectedly delightful egg recipes is also made in this trusty pan (drum roll please) – meet my baby!

Lemon-Thyme Dutch Baby with Smoked Salmon

This savory pancake is a dinner (or brunch) winner. Watch it get puffed and golden in the oven and top with pieces of delicate smoked salmon for a protein boost – you can also #putaneggonit

1 tbsp chopped fresh thyme

Zest of ½ lemon

¼ cup grated Parmesan cheese

4 Tbsp unsalted butter, divided

4 large eggs (at room temperature)

1/2 cup whole milk

1/2 cup flour

4 oz smoked salmon

Salt and pepper

1️. Preheat the oven to 450*F. In a small bowl, combine the thyme, lemon zest, and Parmesan cheese. Mix and set aside.
2️. Place 2 tablespoons butter in a cast-iron skillet. Put the skillet in the oven for 2 minutes or until butter is melted. Carefully remove the hot skillet from the oven, swirl to fully coat the bottom with melted butter, and set aside.
3️. In a separate small saucepan, melt the remaining 2 tablespoons of butter. In a blender, combine the melted butter, eggs, milk, flour, salt, and pepper. Blend until smooth.
4. Pour the batter into the hot skillet. Sprinkle with the Parmesan mixture. Return to the oven and bake for 20 minutes or until puffed and golden.
5️. Remove from the oven and top with smoked salmon before serving.

 

 Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White

 

Posted by Dana White  /  Filed under Healthy One Pan Dinners  /  Comments: 0



Healthy One Pan Dinner Essentials
Wednesday, June 10th, 2020

This post includes affiliate links

Cookbook #5 is my best yet. Healthy One Pan Dinners is now for sale on Amazon and just about everywhere also books are sold.

Weeknight dinners can be a chore, especially when they require multiple pots and pans. Simplify dinner with 100 easy recipes that come together quickly and require only one sheet pan, skillet, Dutch oven, multicooker, or slow cooker. Healthy recipes feature fresh, whole food ingredients and lightened up versions of family favorites. Short on prep but big on flavor, these homemade meals are easy, flexible, and quick to prepare–exactly what you need to get dinner on the table with minimal fuss.

Healthy One Pan Dinners makes weeknight cooking attainable with:

  •  100 recipes for satisfying, one-pan dinners that will please the whole family including Skirt Steak with Chimichurri, Ginger Shrimp with Carrots and Snap Peas, Eggplant Parmesan Stackers, and Thai Chicken Lettuce Cups.

  •  Helpful tags to identify Gluten-Free, Dairy-Free, Vegetarian, Under 30 Minutes, and Freezer-Friendly meals.

  •  Complete nutritional information for every recipe.

  •  Tips for repurposing leftovers, meal prep, storage, and reheating.

Need One Pan Cookware?

Visit the Healthy One Pan Dinners Amazon Shop for my top picks in various price ranges for sheet pans, cast iron skillets, pressure cookers, slow cookers, casserole dishes, Dutch Ovens and accessories.

Posted by Dana White  /  Filed under Healthy One Pan Dinners  /  Comments: 1



Healthy One Pan Dinners: One-Pot Lemony Caprese Linguine
Thursday, May 28th, 2020

One-Pot Lemony Caprese Linguine from my new cookbook – Healthy One Pan DinnersYou won’t believe this recipe until you try it for yourself. A one-and-done pasta dish with all the fresh flavors of summer. It’s a little-known fact that fresh mozzarella adds plenty of protein. Linguine fini is a thinner cut of linguine. You can also use regular linguine or spaghetti, but you will need to adjust the cook time according to package directions.

One-Pot Lemony Caprese Linguine

12 ounces linguine fini
1 tbsp extra virgin olive oil
2 tsp kosher salt
½ lemon sliced
2 cloves garlic, sliced
1 medium tomato, diced
1 cup basil leaves, chopped
½ cup grated Parmesan cheese
6 ounces fresh mozzarella, diced
Red pepper flakes to serve, optional

Place pasta, olive oil, salt, lemon and garlic in a large (5 ½ to 7 ¼-quart) Dutch oven, cover with 4 ¼ cups of water.
Bring water to a boil over medium-high heat. As soon as the pasta beings to soften, stir frequently for 8 to 10 minutes until the pasta is al dente and the liquid is absorbed.
Top with tomato, basil, Parmesan and mozzarella. Serve immediately with red pepper flakes, if desired

Nutrition Per Serving; Calories: 542; Total Fat: 18g; Saturated Fat: 8g; Cholesterol: 36mg; Sodium: 696mg; Total Carbohydrate: 63g; Dietary Fiber: 3g; Sugars: 3g; Protein: 26g

Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White

Posted by Dana White  /  Filed under Healthy One Pan Dinners  /  Comments: 0



Healthy One Pan Dinners: Pesto Turkey Meatballs with Orzo
Tuesday, May 12th, 2020

A satisfying meal in your cast iron skillet. Herbaceous pesto boosts the flavor throughout the dish and using lean ground turkey keeps it light yet filling. Another awesome Healthy One Pan Dinner.

Serves : 4

1 pound 90% lean ground turkey

1 large egg, beaten

½ cup panko breadcrumbs

3 tbsp prepared pesto

Kosher salt

Black pepper

2 tsp olive oil

½ cup chopped onion

1 cup uncooked orzo pasta

2 1/2 cups low-sodium chicken stock

3 cups broccoli florets

Parmesan cheese to serve

In a large bowl combine the ground turkey, egg, breadcrumbs and 1 tbsp pesto. Season with salt and pepper. With clean hands, gently mix well and form into 8 balls.

In a cast-iron skillet, heat the olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Transfer to a plate.

To the same skillet, add the onion and remaining 2 tbsp pesto and sauté for 1 minute. Add the orzo and toss to coat in the sauce, cooking for another 1 to 2 minutes to gently toast the orzo.

Stir in the stock, increase the heat to high and bring to a simmer. Add the meatballs back to the skillet along with broccoli florets. Reduce the heat to low, cover and cook for 10 minutes or until orzo is tender and the meatballs are cooked through. Sprinkle with Parmesan and serve.

Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.

Nutrition Per Serving

Calories: 483; Total Fat: 19 grams; Saturated Fat: 4 grams; Total Carbohydrate: 45 grams
Sugars: 4 grams; Protein: 35 grams; Sodium: 311 milligrams; Cholesterol: 130 milligrams
Fiber: 4 grams

 

Posted by Dana White  /  Filed under Healthy One Pan Dinners  /  Comments: 0



Chicken Enchiladas
Sunday, April 26th, 2020

Makes 8 servings

A one-pan meal everyone will love. Use leftover chicken or try a variation with sautéed ground beef or mushrooms and zucchini for a vegetarian version. For easy clean up or freezer meals, prepare this in a disposable tray. This recipe can also be made ahead, refrigerate or freeze before baking.

3 pounds bone-in, skin-on split chicken breasts

2 tbsp olive oil

2 tsp kosher salt

1 tsp black pepper

½ red onion, diced

1 bell pepper, finely chopped

1 tsp ground cumin

2 tbsp all-purpose flour

¾ cup chicken or vegetable stock

1 ½ cups salsa verde

2 cups shredded cheddar cheese

8 (8-inch) tortillas (corn or flour)

Fresh cilantro for garnish, optional

Preheat oven to 375F. Place chicken breasts on a sheet pan, season with 1 tsp salt and ½ tsp pepper. Bake for 40 to 45 minutes, or until internal temp reaches 165F. Set aside to cool. Turn off oven. Once chicken is cool enough to handle, pick the meat off the bones; shred and transfer to a bowl.

While the chicken is cooling, heat oil in a large skillet. Add onion and bell pepper. Season with remaining salt, pepper and ground cumin and sauté for 5 minutes. Sprinkle with flour and cook for 2 to 3 minutes more.

Add chicken stock to pan, stir and remove any bits from the bottom of the pan. As the sauce thickens add cooked chicken and stir to combine.

Spray a 9×13 casserole dish with nonstick spray, coat the bottom with ¼ cup of salsa verde and set aside. Preheat the oven to 375F.

Scoop 1/8 of the chicken mixture on to the center of a tortilla, sprinkle with cheese and roll up. Place in the prepared casserole dish. Repeat with remaining tortillas. Spread remaining salsa verde over the top of tortillas and sprinkle with remaining cheese.

Bake for 15 minutes or until cheese is melted and bubbly. Allow to cool slightly before serving.

TO freeze, allow to cool completely and cover with a layer of parchment paper and a second layer of aluminum foil. To reheat, go right from freezer to oven, bake at 375F covered for 45 minutes, remove foil and cook for an additional 15 minutes until cheese is melted.

Nutrition per serving

Calories: 518; Total Fat: 20; Saturated Fat: 8; Cholesterol: 151; Sodium: 678; Total Carbohydrate: 33; Dietary Fiber: 2; Sugars: 4; Protein: 51

Posted by Dana White  /  Filed under Healthy One Pan Dinners  /  Comments: 0



Healthy One Pan Dinners: Steak Tacos
Wednesday, April 22nd, 2020

The best set-it-and-forget-it meal for taco lovers. Flank steak is one of the leanest cuts of beef, yet it’s still incredibly flavorful and fall-apart tender when slow cooked. This is a great make-ahead recipe for busy weeknight any time of year. Healthy One Pan Dinners will be released June 9th – order your copy here.

Flank Steak Tacos with Charred Corn Salsa

Yield: 6 servings

Juice of ½ orange

1 garlic clove, finely chopped

1 tsp honey

1 tsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1 tsp kosher salt

½ tsp chili powder

½ tsp black pepper

2½ lb flank steak

1 yellow onion, sliced

For the salsa

2 ears of corn, cooked* (see note)

1 roasted red pepper, chopped

1 medium tomato, seeded and chopped

3 tbsp finely chopped red onion

Juice of 1 lime

2 tsp olive oil

½ cup chopped fresh cilantro

½ tsp kosher salt

3 dashes hot sauce

12 (6-inch) corn tortillas

To serve: Greek yogurt, Diced avocado, Lime wedges

 

In a small bowl, combine the orange juice, garlic, honey, olive oil, cumin, smoked paprika, salt, chili powder and black pepper.

Place the flank steak and onion in the slow cooker and pour the sauce over top. Using tongs, turn the meat over a couple of times to ensure it is fully coated in sauce. Cover and set to slow cook on LOW for 8 hours.

To prepare the salsa, place the corn directly oven an open flame on a gas burner on medium-high heat or under the broiler for 2 to 3 minutes per side or until charred as desired. Set aside to cool slightly.

Once the corn is cool enough to handle, cut the kernels from the cob and place in a medium bowl. Add the roasted red pepper, tomato, red onion, lime juice, olive oil, cilantro, salt, and hot sauce. Stir and set aside.

When cook time is up, remove the slow cooker lid and drain away the cooking liquid, reserving about 1/3 cup. Shred the meat, adding back small amounts of the cooking liquid as desired.

Serve on warmed tortillas with charred corn salsa and Greek yogurt, avocado, and lime, if desired.

*note: Substitute frozen corn, defrost and char in a dry skillet over high heat

 Nutrition per serving (2 tacos with salsa)

Calories: 485; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 123mg; Sodium: 323mg; Total Carbohydrate: 37g; Dietary Fiber: 5g; Sugars: 6g; Protein: 45g

Posted by Dana White  /  Filed under Healthy One Pan Dinners, Recipes  /  Comments: 0



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