One-Pot or One-Pan Dinners

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.

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.

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.

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.