3 One Skillet Suppers | Easy Weeknight Dinners

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Easy Shrimp & Rice
1 tbsp butter
1 small onion, finely diced
2 celery stalks, finely diced
1 green bell pepper, finely diced
1 clove garlic, minced
½ jalapeno, minced (optional_
2 tbsp Cajun seasoning
1 cup white rice
2 cups chicken or vegetable broth
1lb shrimp, peeled and deveined
salt and pepper
In a large skillet melt butter over medium heat.
Add onion, celery and bell pepper. Saute until they become soft; about 4-5 minutes.
Add garlic, jalapeno and Cajun seasoning. Cook for another minute.
Add rice and broth. Bring mixture to a boil.
Reduce heat to low, cover and cook for 10 minutes (or according to package directions).
Stir in shrimp, cover and cook until shrimp is pink and opaque; about 5 minutes.
Enjoy!
Easy Italian-Inspired Chicken
1 tbsp olive oil
3 chicken breasts, bone-in, skin-on
1 small onion, finely diced
1 clove garlic, minced
½ cup roasted red peppers
2 cups diced tomatoes
4 cups baby spinach
1 tbsp Italian seasoning
salt and pepper
fresh basil
Season chicken breast with salt and pepper.
In a large skillet heat oil over medium heat.
Place chicken, skin side down, in skillet and cook until skin is browned and chicken release easily from the pan.
Flip chicken over and cook for an additional 1-2 minutes.
Transfer chicken to a plate and set aside.
Add onion to the skillet and sauté for 1 minute.
Add garlic and sauté for an additional 30 seconds.
Add roasted red peppers and diced tomatoes and bring mixture to a simmer.
Add spinach, reduce heat to medium low, cover and cook for 2-3 minutes.
Remove lid, stir well and add chicken back into the pan.
Cover and cook until the chicken reaches an internal temperature of 165°F.
Serve chicken over rice or pasta and topped with tomato mixture.
Enjoy!
Easy Mushroom & Kale Quinoa
1 tbsp olive oil
2 cups cremini mushrooms
2 cloves garlic, minced
1 tsp fresh thyme leaves
salt and pepper
1 cup quinoa
2 cups mushroom or vegetable broth
4 cups baby kale, chopped
In a large skillet heat oil over medium heat.
Add mushrooms, garlic, thyme, salt and pepper and sauté until mushrooms have released their moisture and are cooked through.
Add quinoa and broth. Bring mixture to a boil.
Reduce heat to low, cover and simmer for 15-20 minutes or until all of the liquid has been absorbed.
Add baby kale, cover and allow kale to wilt for 2-3 minutes.
Stir well.
Enjoy!