Skillet sensation: Easy 20‑minute dinner for busy nights
When I have less than half an hour to cook dinner, I always opt for a skillet dish. There's no need to turn on the oven, and I usually have all the necessary ingredients on hand. An added convenience is that you don't have to measure the ingredients precisely for this dish.
We all have go-to dishes in our repertoire that save the day. They appear on the table in no time, and everyone is satisfied because the meal is both nutritious and tasty. I used to make a simple casserole, but ever since I discovered the skillet dish, it's even faster.
A simple dish straight from the skillet
The skillet dish is similar to a simple casserole. It requires fewer ingredients, allowing them to cook well in the skillet. The only thing to remember is to buy ground meat, preferably poultry. The remaining ingredients are likely already at home. You'll need pasta, a can of tomatoes, and yellow cheese.
The dish is complemented by fresh vegetables, allowing for improvisation. Most vegetables work well, so it's worth using what you have in the fridge. The same flexibility applies to the meat, where you can use deli meats or bacon instead.
Economical and waste-free
This dish is quick to prepare because the selected ingredients just need to cook in a skillet, which takes no more than 20 minutes. Its advantages include the relatively low cost and flexibility in choosing ingredients, perfectly aligning with the zero-waste philosophy.
Anyone can manage this skillet dish, regardless of cooking experience. If you have some time left, prepare a simple salad to accompany it, such as pickled cucumber with onion and oil. Arugula, lamb's lettuce, or spinach leaves also pair perfectly.
Quick skillet dish, or skillet casserole in 20 minutes
Ingredients:
- 12 oz ground poultry
- 1 can of diced tomatoes
- 1 cup of water
- 5 oz pasta (penne, fusilli, elbows, or shells work well)
- 5 oz grated yellow cheese
- A piece of any bell pepper
- White part of a leek
- Half a zucchini (optional)
- Several cherry tomatoes
- A few mushrooms
- An onion
- 1 clove of garlic
- 2 tablespoons of oil or olive oil
- Paprika, oregano, basil to taste
- Salt and pepper to taste
Instructions:
- In a large skillet, heat oil or olive oil and sauté the finely chopped vegetables, starting with the onion.
- Next, add the finely chopped mushrooms.
- When the mushrooms are golden, add the meat. Sauté everything, stirring constantly.
- Season to taste and add pressed garlic.
- Add the canned diced tomatoes. Mix and simmer for a few minutes.
- Add the pasta and pour in a cup of water. Simmer for as long as the pasta package directions suggest.
- After this time, remove the lid and let the dish thicken.
- Sprinkle with grated yellow cheese. Cover the skillet just until the cheese melts.
- Serve immediately, preferably with fresh vegetables.