Every now and then its nice to have a meal that doesn’t take up much in the way of dishes, prep or clean up.
This is one of our favorite quick meals. While the recipe is best if you use ground lamb, the meat can be exchanged for any type protein that you wish.
Greek Inspired One Skillet Supper
- 1 lb ground lamb (or your protein of choice)
- 2 tbsp of extra virgin olive oil
- 1/2 cup chopped onion
- 2 tsp of Greek style Seasoning (a mix dried of oregano, rosemary, basil, lavender, parsley, thyme)
- 1/2 tsp of ground cinnamon
- 1 crushed garlic cloves
- 1 cup of bone broth (for lamb, I use beef)
- 1 pint of diced tomatoes with jalapeno peppers (if you don’t like a kick, use roasted diced tomatoes)
- 1 1/2 cup (dry measure) of rigatoni
- 1 1/2 cups of chopped spinach
- 1 cup of halved black olives
- 1/2 cup of crumbled feta cheese.
- Start your pasta to boil. Cook the pasta until it is firm but done.
- When your pasta is done, drain, rinse and set to the side.
- In a large (deep) skillet, add your olive oil and saute your onion and garlic until the onion is limp over a medium heat.
- Add in your ground lamb & seasonings. Break up the lamb with a wooden spoon or cooking spatula, making sure the seasonings are well mixed into the ground meat.
- Brown the meat thoroughly on a medium heat.
- Add in your spinach and cook until the spinach is limp. You can use frozen as well, cook until well mixed with meat.
- Add in the tomatoes, olives and broth.
- Continue to cook on a low heat until the mixture starts to thicken.
- Add in your pasta
- Cover and continue to cook on a low heat for about 5 minutes.
- Uncover and stir in half of the feta cheese.
- Serve in bowls and sprinkle with some of the remaining feta.
Until Next Time,
Mrs. Kay L. Rice
One of my favorite fruit choices is Black Cherries. The ultimate sweet treat in the early summer months. I love them raw, in desserts, over yogurt and cottage cheese, in jams and with chicken. Wait! What? Yes, you read that correctly, fruit goes extremely well with meat and cherries really take on a whole new flavor mixed with the smokiness of the chipotle pepper (a smoked jalapeno pepper) and chicken.
I’ve taken this dish to many pot-lucks and served as meals for friends and it always gets rave reviews. I hope you like it!
Cherry Chipotle Pepper Chicken
- 2 pounds of chicken breasts or mixed chicken meat.
- One pound of ripe black cherries, pitted and sliced.
- 1 cup of French salad dressing (yup you read that right)
- 4 fresh cloves of garlic, minced
- 1 packet of dried French onion soup mix (however, I choose to make my own using a bouillon cube of the type of meat I’m using, boiled with a small onion)
- In true Rice Household fashion 1/2 teaspoon of dried Chipotle Pepper Flakes
- Dice your chicken into large chunks.
- Spray your crock pot with a no stick spray, or grease with your choice of grease. I use a casserole style crock pot for this recipe.
- Scatter your chicken in the crock-pot.
- Add in your garlic and your french onion soup mix.
- Add in your french salad dressing and stir ingredients together.
- Add in your chipotle pepper flakes and stir in.
- Now add in your cherries. If you are using canned (I can mine when they are in season), do not use the juice, only the fruit. Save the juice to enjoy later.
- Mix the cherries through the mix.
- Place the lid on your crock-pot. Turn on low or medium depending on the way your crock-pot heats (mine runs hot).
- Cook for 5 – 6 hours in the crock pot or until the meat is completely done.
- Serve over rice.
Until Next Time,
Mrs. Kay Lynn Rice