One Dish Dinners

Kids are back in school and time is precious.  Sports, homework and family time are now a little harder to balance so try one of these meals for a stress-free night.

Sweet Sausage Broccoli Frittata

Ingredients:

1 1/2 pounds russet potatoes, cut into 2-inch wedges
3 tablespoons olive oil
kosher salt and black pepper
8 large eggs
3/4 pound sweet Italian sausage links, casings removed
1/2 bunch broccoli (about 1/2 pound), cut into small florets

Directions:

Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden and tender, 30 to 35 minutes.
Meanwhile, in a large bowl, beat the eggs with ¼ teaspoon each salt and pepper. Heat the remaining tablespoon of oil in a medium cast-iron or some other ovenproof nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes.
Add the broccoli to the skillet and cook until softened, 3 to 4 minutes. Add the egg mixture and cook, stirring gently, until beginning to set, 1 to 2 minutes more.
Transfer the skillet to oven and bake until the frittata is set in the center, 8 to 12 minutes. Cut into wedges and serve with the potatoes.

Pot Pie

Prepared in my Breville toaster oven my new favorite appliance

Ingredients:

1 pkg already made pie crust (2-9" inch) next to the butter or homemade*
1 can cream of chicken soup
1 bag frozen peas and carrots
2 chicken breast grilled and shredded or chopped into bite size pieces
1 T. cumin
1 T. herbs de Provence

Directions:

Combine the soup, veggies and spices in a bowl and mix well. Take an 8 or 9 inch round pie pan or individual ramekins and grease lightly. Cut out the pie crust to fit both inside the pans and on the top. Spoon the soup/veggie mixture into the pie pan or ramekin. Top with the pie crust and cut 2 slits into the top using a knife.
Optional: brush the top of the pic crust with an egg white.

Bake in a 350 degree oven for 40-45 minutes or until the pie crust is brown and the inside is bubbly hot.

* Homemade pie crust

1 stick of butter softened

1 1/2 cup of flour

1 tablespoon of sugar (omit for a savory pie)

pinch of salt

¼ cup of ice water

Put the butter, flour, sugar and salt into the Cuisinart. Mix and then slowly add the water. Blend until it forms a dough. Roll into a ball and then wrap it up in wax paper or plastic and put it in the refrigerator while you make the filling. (around 20 minutes)

Lemony Shrimp with White Beans and Couscous

Ingredients:

1 10-ounce box couscous (1 1/2 cups)
kosher salt and black pepper
3 tablespoons unsalted butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5-ounce can cannelloni beans, rinsed
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice

Directions:

In a saucepan, bring 2 cups water to a boil.
Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
Cook until heated through, 2 to 3 minutes. Serve with the couscous.

Source: Real Simple Magazine