One-Pot or One-Pan Dinners

Tired of dirtying every dish in the kitchen at meal time? A one-pot or one-pan dinner is just what a busy cook needs. Tonight, skip the sink-full of pots and pans and try one of these flavorful, fuss-free dinners.

One-Pot Bowties with Chicken, Bacon and Peas

Serves 4

1 lb boneless, skinless
chicken breast, sliced
1 Tbs olive oil
3 cloves garlic, minced
1 can Campbell's Condensed Cream of Bacon Soup
1 1/2 cups water
1 cup milk
1 1/2 cups cherry tomatoes, halved
8 oz uncooked bowtie pasta (farfalle)
1 cup frozen peas
1/4 cup grated Parmesan cheese
3 Tbs chopped fresh basil

Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and sauté 30 seconds or until fragrant. Stir in the soup, water, milk and cherry tomatoes; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 7 minutes.

Stir in peas. Cover with a lid and cook for 2 minutes or until the pasta has reached the desired tenderness. Sprinkle with the cheese and basil.

Recipe tips: Replace the peas with frozen broccoli, if desired. No fresh basil? Use 1/2 teaspoon dried basil, adding with the garlic.

Orange Chili Sheet Pan Salmon

Serves 8

2 Tbs olive oil
2 tsp McCormick Pure Orange Extract
2 lb salmon fillets, skin removed
1 lb asparagus, ends trimmed
1 medium red bell pepper, cut into strips
1 package McCormick Chili Seasoning Mix, Original
2 Tbs packed brown sugar

Preheat oven to 375 degrees. Mix oil and extract in small bowl. Place salmon and vegetables on separate sides of a foil-lined 13x9-inch baking pan sprayed with no stick cooking spray. Brush vegetables with 1 teaspoon of the extract mixture. Brush both sides of salmon with remaining mixture.

Mix Seasoning Mix and brown sugar in small bowl. Sprinkle 2 tablespoons of the seasoning mixture over vegetables. Sprinkle both sides of salmon evenly with remaining seasoning mixture.

Bake 20 minutes or until fish flakes easily with a fork and vegetables are tender.

Sheet Pan Shrimp Scampi

Serves 4

2 Tbs olive oil
2 Tbs lemon juice
2 Tbs water (or white wine)
1 package McCormick Garlic Butter Shrimp Scampi Seasoning Mix
1 lb medium shrimp, peeled and deveined, leaving tails on
2 cups small broccoli florets
1 cup cherry tomatoes, halved

Preheat oven to 400 degrees. Mix oil, lemon juice, water and Seasoning Mix in large bowl until well blended. Reserve 2 tablespoons of the marinade for the vegetables. Add shrimp to bowl with remaining marinade; toss to coat well. Place shrimp on one side of large, shallow, foil-lined baking pan sprayed with no stick cooking spray. Place broccoli and tomatoes in separate large bowl. Drizzle with reserved marinade. Place vegetables on other side of baking pan. Bake 10 minutes or until shrimp turn pink and are cooked through. Toss shrimp and vegetables together before serving.

Creamy Ham and Potato Casserole

Serves 4

4 cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag)
1 1/2 cups cubed ham (3/4-inch pieces)
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup sour cream

Heat oven to 375 degrees. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Mix all ingredients and spoon into baking dish. Bake 50 to 55 minutes or until bubbly and hot. Let stand 5 minutes before serving.

One-Pan Taco Skillet

Serves 4

1 lb lean ground beef
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 can Campbell's Condensed Roasted Red Pepper & Tomato Soup
1 3/4 cups water
1 Tbs chili powder
2 tsp onion powder
1 1/2 cups dry instant white rice
1 cup frozen corn
1/2 cup shredded Tex-Mex cheese blend

Heat large nonstick skillet over medium-high heat. Break up meat in pan; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.

Add soup, water, chili powder and onion powder; stir. Bring to boil.

Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.

Recipe tips: Top with any favorite taco toppings, such as salsa, shredded lettuce, green onions, fresh cilantro, diced avocado and sour cream. Vary the veggies any way you like: You can swap the peppers with whatever you have on hand.

Vegetarian option: Omit beef. Saute the peppers in 2 tsp oil for 3 minutes. Add 1 can (540 mL) lentils, drained and rinsed, to the pan with the soup and other ingredients. Proceed as directed.

One-Pot Sausage Lasagna

Servings 8

1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 jar (26 oz) Muir Glen organic tomato basil pasta sauce
2 Tbs butter
1 lb bulk mild Italian sausage
1 cup diced red onion
1 tsp salt
1/2 tsp ground black pepper
4 oz no-boil lasagna noodles, broken in 3 pieces (from 8-oz package)
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Heat oven to 425 degrees. In medium bowl, mix ricotta and mozzarella cheeses; set aside. Place pasta sauce in large bowl; set aside.

In 5-quart ovenproof Dutch oven, melt butter over medium-high heat. Cook sausage, onion, salt and pepper in butter 6 to 8 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Stir sausage mixture into sauce in bowl.

Spread 2 cups sauce mixture in bottom of same Dutch oven. Top with one-third of the lasagna noodles. Top with half of the ricotta mixture. Pour 1 cup of the reserved sauce mixture over ricotta mixture. Top with another one-third of the lasagna noodles. Top with remaining ricotta mixture. Top with remaining lasagna noodles, then top with remaining sauce mixture. Top with Parmesan cheese.

Cover; bake 15 minutes. Remove cover; bake 10 to 15 minutes longer or until pasta is tender and mixture is browned on edges. Top with basil.

Peanut Chicken Sheet-Pan Dinner

4 Servings

1/4 cup creamy peanut butter
1/4 cup water
2 Tbs soy sauce
1 Tbs apple cider vinegar
2 tsp grated fresh gingerroot
2 cloves garlic, chopped
1 lb boneless skinless chicken tenders
3 cups fresh broccoli florets
Fresh lime, chopped peanuts, diagonally sliced green onions and crushed red pepper flakes, if desired

Heat oven to 400 degrees. Spray 15x10x1-inch pan with cooking spray.

In large bowl, mix peanut butter, water, soy sauce, vinegar, gingerroot and garlic using whisk.

Add chicken and broccoli to bowl; toss to coat.

Spoon chicken mixture evenly onto sheet pan.

Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender. Stir gently before serving. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.

One-Pan Roasted Pork Loin Dinner with Bacon, Brussels Sprouts and Red Potatoes

Servings 4

1 tsp olive oil
4 cloves garlic, crushed
1/2 cup julienne-cut red onion
1 1/2 lb Brussels sprouts, trimmed, halved
1 1/2 lb small red potatoes, quartered
8 to 10 fresh whole sage leaves
1 1/2 lb boneless pork loin
4 slices thick-sliced bacon, cut into 1-inch pieces
Salt and fresh ground black pepper to taste

Heat oven to 450 degrees. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.

Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss. Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.

Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145 degrees.

Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.

Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.