Skillet sensation: A 20‑minute dinner game-changer
When I have less than half an hour to prepare dinner, I always opt for a skillet dish. It eliminates the need to turn on the oven, and I usually have all the necessary ingredients at my disposal. An added convenience is that you don't need to measure the ingredients precisely for this meal.
We all have dishes in our repertoire that save the day. They appear on the table quickly, satisfying everyone because the dinner is both nutritious and delicious. 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 a type of simple casserole. There are fewer ingredients, allowing them to cook well on the skillet. The only thing to remember is to buy ground meat, preferably poultry. The other ingredients are usually available at home. You'll need pasta, a can of tomatoes, and some cheddar cheese.
The dish is enhanced by fresh vegetables, allowing for improvisation. Practically all vegetables work, so it's worth using whatever you have in the fridge. The same goes for the meat portion of the casserole, where you can also use deli meats or bacon.
Economical and waste-free
This dish is quick to make because the selected ingredients only 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. It's definitely in line with the zero waste concept.
Anyone can manage to prepare this skillet dish, regardless of cooking experience. If time permits, you can make a simple salad to accompany it, such as pickled cucumber with onion and oil. Arugula, lamb's lettuce, or spinach leaves also complement it perfectly.
Quick skillet dish, or skillet casserole in 20 minutes
Ingredients:
- 350 g ground poultry,
- 1 can of diced tomatoes,
- 250 ml water,
- 140 g pasta (penne, fusilli, elbows, or shells work well),
- 140 g grated cheddar cheese,
- one piece of any bell pepper,
- white part of a leek,
- half a zucchini (optional),
- several cherry tomatoes,
- a few mushrooms,
- one onion,
- 1 clove of garlic,
- 2 tablespoons of oil or olive oil,
- paprika, oregano, basil to taste,
- salt, pepper to taste.
Instructions:
- In a large skillet, heat the oil or olive oil and sauté the finely chopped vegetables. Start with the onion.
- Next, add the finely chopped mushrooms.
- When the mushrooms turn 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.
- Next, add the pasta and pour in the water. Simmer following the pasta package instructions.
- After this time, remove the lid and let the dish thicken to a suitable consistency.
- Sprinkle with grated cheddar cheese. Cover the skillet just until the cheese melts.
- Serve immediately, preferably with fresh vegetables.
