Dinner in a Skillet

With school back in session, weeknights tend to be busy. Skip the takeout and try these one-skillet dinners—plus a dessert—that are ready in about 30 minutes and require minimal cleanup.

Dinner in a Skillet

Skillet Lasagna

Serves 6
Skillet Lasagna

Ingredients

1/2 medium onion, diced
2 cloves garlic, minced
1/2 pound Italian sausage
1/2 pound ground beef
1 teaspoon oregano
1 teaspoon basil
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
28-ounce can diced tomatoes
8-ounce can tomato sauce
8 ounces water
1 cup ricotta cheese
1/2 cup parmesan cheese
1 cup grated mozzarella cheese

Directions

To a large, deep skillet, add the onion, garlic, sausage and ground beef. Cook over medium-high until browned. Drain excess grease. Add the herbs, sugar, salt, pepper, tomatoes, tomato sauce and water, and mix well. Stir in the pasta and bring the skillet to a boil. Turn the heat to low, and place a lid on the skillet. Cook for 15 to 20 minutes, stirring halfway through to make sure the pasta on top gets cooked through. When the pasta is al dente, stir in the ricotta and parmesan cheeses. Add additional salt to taste. Sprinkle mozzarella cheese over the top of the pasta and broil for 5 minutes or until the cheese begins to brown. Serve hot.




Pear-Berry Crisp

Serves 4
Pear-Berry Crisp

Ingredients

1/3 cup chopped pecans
3 pears
5 tablespoons chilled butter
Zest of 1 lemon
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup brown sugar
1/3 cup oats
1/4 teaspoon salt
1 cup fresh or (thawed) frozen berries, such as blackberries, blueberries, raspberries
1/4 teaspoon almond extract
1 tablespoon cornstarch

Directions

Preheat the oven to 375°F. Place the pecans into a small (approximately 6-inch) skillet and toast them over medium-high heat, shaking the skillet frequently, until the pecans begin to brown, 2 to 3 minutes. Transfer the nuts to a plate. Peel the pears, cut them into quarters, remove the seeds and chop them into 1/8-inch-thick slices. Return the skillet to the stove over medium heat. Add 2 tablespoons of the butter. Once the butter melts, whisk in the cinnamon and allspice. Add the pear slices, lemon zest and sugar to the skillet and stir to coat the pears. Reduce heat to medium-low and cook for 5 minutes. Meanwhile, chop the remaining 3 tablespoons of butter into 1/8-inch chunks. Add the butter pieces to a small bowl along with the flour, brown sugar, oats and salt. After five minutes, remove the skillet from the stove. Stir in the berries and the almond extract. If using frozen berries, stir in 1 tablespoon of cornstarch; omit if using fresh berries. Sprinkle the flour mixture over the fruit. Bake for 25 to 30 minutes or until the top is golden.




Southwest Frittata

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Serves 3 to 4
Southwest Frittata

Ingredients

6 eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound breakfast sausage
1/3 cup diced onion
1/4 cut diced green chilies*
1/2 cup chopped tomato
1 cup shredded sharp cheddar cheese

Directions

Preheat the oven to 350°F. In a medium bowl, beat the eggs; season with salt and pepper. Place the sausage and onion into an 8-inch, oven-safe skillet over medium-high heat. Cook until browned. Add the green chilies and tomato, and cook to soften the tomato, reducing the heat to medium or medium-low as needed. Remove the skillet from the heat and spread the cheese in an even layer over the sausage mixture. Pour the eggs evenly over the cheese layer. Transfer the skillet to the oven and bake for 20 to 25 minutes or until *Note: Use green chilies from a can or roast your own. To roast your own, place two large green chilies, such as Hatch chilies, directly over the flame on a gas stove and rotate until well charred; or, place chilies on a baking sheet and broil until charred. Place charred chilies in a bowl and cover with plastic wrap. Allow them to stand for 10 minutes before peeling off the skin. If the skin doesn’t come off easily, the peppers need to be roasted longer.




Turkey Taco Skillet

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Serves 5 to 6
Turkey Taco Skillet

Ingredients

1/2 small onion, diced
1/2 green bell pepper, diced
1 tablespoon olive oil
1 pound ground turkey
1 packet taco seasoning
1 1/2 cups diced tomatoes
1 1/2 cups frozen corn kernels
1 cup uncooked long-grain rice
1 beef bouillon cube
1 1/2 cups water

Directions

In a large skillet, cook the onion and bell pepper in the olive oil over medium-low heat for 3 minutes. Increase the heat to medium-high and add the turkey. Once the turkey browns, add the taco seasoning, tomatoes, corn and rice. Dissolve the bullion cube in the water and add to the skillet. When the water comes to a boil, place a lid on the skillet and reduce the heat to low. Simmer for 20 minutes, or until the rice is done. Remove the lid and continue to simmer the skillet until the liquid reduces, about 5 minutes. Season with salt to taste. Serve with taco toppings. OKL Article End