This classic twist on General Tso’s chicken is perfect for a busy weekday night. To make this meal, you really just need to do three things: fry the shrimp, make the sauce and steam the broccoli. Want to make this meal even easier? You can use frozen broccoli and heat it up in the microwave. This sauce comes together with the shrimp to create a sweet, deep flavor that will make you feel like you’re in your favorite Chinese restaurant. Here’s how you make it:

1 head broccoli, cut into florets
1 lb shrimp, peeled and deveined, tails removed
1/2 teaspoon dry mustard
2 tablespoons sugar
1/3 cup ketchup
2 tablespoons white vinegar
3 tablespoons soy sauce
1 clove grated garlic
kosher salt
ground pepper
1/2 cup cornstarch
1 tablespoon toasted sesame seeds
vegetable oil, for frying

1. Turn your skillet on medium- low heat. Pour in soy sauce, vinegar, garlic, sugar, ketchup and mustard. Stir to combine and bring to a boil. Turn off heat.
2. Steam broccoli in a large pot fitted with rack.
3. In a large mixing bowl, season shrimp with salt and pepper. Then dredge the shrimp in cornstarch.
3. Preheat oil in a large skillet. Once oil is heated, add in shrimp until it is cooked throughout — it should be golden.
4. Spoon sauce over shrimp and stir until the sauce has caramelized.
5. Serve with steamed broccoli.

This easy one skillet taco recipe is actually easier to make than tacos. You can make this meal from start to finish in just about 15 minutes, using only one pan and a cutting board. What could be easier? With ground beef, corn, tortillas, cheese and taco sauce, this meal certainly doesn’t seem like it only took ten minutes. You can also add hot sauce at the end if you desire. Use your favorite or try a new one. Here’s how you make it:

1 small chopped red onion
1 chopped red bell pepper
1 can whole kernel corn, drained
10 corn tortillas, cut into 1 inch pieces
1 pound ground beef
1 bottle taco sauce
1 1/4 cup shredded cheddar cheese
Hot sauce, if desired.

1. Chop onion and pepper, drain corn kernels and cut corn tortillas into 1 inch pieces. Set aside.
2. In a large skillet, cook beef, onion and pepper over medium heat until beef is thoroughly cooked.
3. Once beef is cooked, add the corn, pre cut tortillas, taco cheese and one cup of cheese. Heat throughout and stir to combine.
4. Once combined, sprinkle the remaining cheese on top.
5. Serve immediately, with hot sauce if desired. You can also add other traditional taco toppings, like lettuce and avocado.

This creamy garlic parmesan chicken is like a little slice of heaven that melts in your mouth. With seared chicken, cremini mushrooms, onion, and a lot of garlic, this chicken is the perfect meal after a long workday. You can serve it on it’s own or with a side of salad or rice. This is also a good meal to prep for a few dinners. You can make several chicken breasts like this (because really, you’re not going to get sick of the sauce) and then add it together with a side every night. A perfect weeknight dinner. Here’s how you make it:

1 tablespoon olive oil
3 tablespoons unsalted butter
1/2 diced yellow onion
10 ounces thinly sliced cremini mushrooms
4 boneless, skinless chicken breasts, pounded to about 1/2 inch thick
4 cloves minced garlic
2 tablespoons all purpose flour
1/2 cup chicken broth
1/2 cup finely grated Parmesan, more for serving
1 cup half and half or whole milk
2 tablespoons fresh parsley leaves
salt and pepper to taste

1. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat the olive oil in a large skillet over medium high heat until the oil is shimmering.
3. Add chicken in (you may need to do this in multiple batches) and sear until browned on the bottom, which should take 5-7 minutes. Flip and sear the other side until also browned. Take off skillet and set aside.
4. Reduce the heat to medium and melt the butter in the skillet. Then add in garlic, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for about 7 minutes until mushrooms are tender.
5. Once mushrooms are tender, stir in your all purpose flour, coating each vegetable evenly.
6. Stir in half and half until there are no lumps in the flour. Bring mixture to a boil and reduce to a simmer and stir in the Parmesan.
7. Return the chicken to the pan and simmer until the sauce has thickened and the chicken is cooked through, this should take about 2-3 minutes.
8.Sprinkle with more Parmesan and parsley before serving.

This Jambalaya is everything you have ever wanted in a one skillet meal. Here’s why: One: it truly is one skillet (rice included) meal. Two: it tastes incredible. Three: It’s easy to make. Though you make need to prepare for this one (I know I don’t typically have all these ingredients lying around), once you have all the ingredients this recipe couldn’t be easier. And with a variety and different meats and vegetables, it couldn’t be tastier, either. Jambalaya is traditionally a cajun dish, so this meal does call for cajun seasoning. If you are sensitive to spices, you can skip that, or just add in half a teaspoon, but that’s up to you. Anyways, here’s how you make it:

1 pound Kielbasa sausage, cut into thin slices
1 tablespoon oil
2 tablespoons all purpose flour
1 small chopped onion
3-4 chopped green onions
2 cloves minced garlic
2 tablespoons butter
1 chopped pepper, whatever color you want
3 chopped ribs of celery
1 teaspoon cajun seasoning
1 teaspoon dried basil
2 cups low sodium chicken broth
1 cup long grain rice
14.5 ounce can diced tomatoes
1/4 teaspoon granulated sugar
1/2 pound boneless skinless chicken breasts, cut into bite sized pieces

1. In a large skillet with a lid, add in tablespoon of oil on medium heat. Let oil heat for a second then add in chicken and kielbasa and brown well, flipping once or twice until it is browned on both sides. Remove and set aside. The chicken doesn’t need to be cooked thoroughly at this time.
2. Add flour and butter to pan and stir well, scraping up the brown bits from the pan.
3. Add garlic, celery, onion and bell peppers and sauté for a few minutes.
4. Add cajun seasoning, diced tomatoes, sugar and basil to the skillet and stir well until everything is combined. Simmer for a couple of minutes.
5. Add rice, chicken broth and reserved meat. Bring mixture to a boil and reduce.
6. Cover pan with lid and cook for 20-25 minutes, until the water is absorbed and the rice is tender and done.
7. Remove from heat and stir the mixture together.
8. Let cool for a few minutes and then serve.

This garlicy lemony steak tips and green beans one skillet meal is absolutely delightful. The marinade sauce is made of soy sauce, hot sauce and olive oil and gives the whole meal a little bit of kick, that’s not too overpowering. The green beans are made partly in a microwave, but if you do not like to use a microwave or don’t have access to one, you can also steam them on the stove. Whatever is easier for you will work for the recipe. Here’s how you make it:

1 pound fresh stringless green beans, trimmed
1 pound flank steak, sliced against the grain
5 minced garlic cloves
3 tablespoons butter
1 teaspoon italian seasoning
salt and pepper
1/2 cup beef stock
juice 1/2 lemon
1/2 cup fresh parsley, chopped
crushed red pepper flakes
1 tablespoon fresh thyme leaves
1/4 cup soy sauce
1 tablespoon hot sauce
1 tablespoon olive oil
fresh cracked pepper

1. Combine soy sauce, olive oil pepper and hot sauce in a large mixing bowl. Once combined, add in the steak strips to marinate for 10 minutes.
2. While the steak is marinating, start to prepare your green beans. Put them in a microwave safe dish with 1/2 cup water and cook in microwave for 8-10 minutes, until they’re almost done but have a crispiness to them.
3. Melt 2 tablespoons butter in a large skillet on medium-high heat.
4. Lay the steak strips in one layer in the skillet, keeping the marinade for later. Sear for 1 minute on each side, until they are nicely browned. Add half of the red pepper flakes and garlic and turn steak tips to finish cooking for one more minute. Transfer to plate and set aside.
5. In the same skillet (this is a one skillet meal after all), lower the heat and melt the last tablespoon of butter. Add in the rest of the garlic, parsley, thyme, Italian seasoning and red chili flakes and the green beats and cook for 4-5 minutes, until the green beans are cooked to your preferred crispiness.
6. Deglaze with lemon juice, beef stock and the reserved steak marinade. Reduce the sauce for a couple of minutes.
7. Add grilled steak tips bak into the pan and reheat quickly. Season with salt and pepper as desired. Serve immediately.

Can you think of anything more delicious than a breaded, cheesy, chicken parmesan pasta or sandwich? Neither can we. But unfortunately, you might not always have time to bread your own chicken and make a classic chicken Parmesan. However, you probably have time for this quick alternative with this no breading chicken parmesan skillet dish. You can make this dish in just 30 minutes, and you’ll end up with the same cheesy, warm taste of chicken parmesan, sans the breading. You can eat this dish on its own, but we prefer it in a sandwich or over warm pasta. Here’s how you make it:

1/4 cup flour
salt and pepper to taste
1 tablespoon olive oil
1 5.5 ounce can no salt added tomato paste
1 28 ounce can diced tomatoes
2 tablespoons dried basil
1 cup grated Parmesan cheese
1 cup baby spinach leaves
three boneless, skinless chicken breasts, pounded so they are 1 inch thick

1. Preheat oven to 350 degrees F.
2. Heat an oven proof skillet with oil over medium high heat.
3. Place chicken breasts in a zip lock bag with the air expressed. Lay the chicken breasts flat and zip the bag. Pound the chicken breasts so that they become an even thickness, about one inch thick.
4. Open up ziplock bag and add flour, close bag again and shake to coat the chicken evenly.
5. Using a mixing bowl, whisk together tomato paste, diced tomatoes and basil.
6. Transfer coated chicken breasts to the heated skillet. Sear on each side for 2-3 minutes, until both sides are crusty and golden.
7. Turn off heat. Distribute spinach leaves over the chicken and pour the tomato mixture over both. Then evenly divide Parmesan over each chicken breast.
8. Place the skillet in the center of the oven and bake for 20 minutes, until the chicken is cooked through and the cheese is melted.
9. Serve on its own, inside a sandwich or over pasta.

Who says eggs are just for breakfast? Not us! With this ridiculously easy Farmers Breakfast, you’ll be craving eggs and hash browns every night. This meal is meant for two, and you can divide or add more depending on how many people you are feeding. This meal is also extremely easy to customize. Use whatever you have on hand to make the vegetable hash — mushrooms and spinach are always a great addition. Once you see how easy and tasty this meal is, it will definitely become a staple. Here’s how you make it:

4 slices bacon, chopped into small pieces
2 medium potatoes, diced
2 green onion, diced
2 eggs
salt and pepper to taste

1. Chop your bacon, potatoes and onion. Set onion and potatoes aside.
2. Fry bacon on large skillet over medium high hat until it is done. Remove from skillet and set aside.
3. Add oil to same skillet. Then add in diced potatoes and sauté over medium-high until they are more than halfway cooked through.
4. Add onion and mix together. Cook until done.
5. Once the vegetables are done, add back in the back and stir together. Season with salt and pepper to taste.
6. Make a well in the mix and crack in two eggs next to each other.
7. Cook until eggs are done how you like them and serve immediately.

These vegetable pot pie skillet is such a fun and innovative recipe. It’s a twist on the classic vegetable pot pie (a childhood favorite for many) in one pan. In this recipe, we give you the ingredients and recipe to make your own cheddar biscuits, but if you want to take a shortcut, store cut biscuits are absolutely fine to use as well and makes the recipe even faster. This recipe also calls for a bag of frozen vegetables — you can use whichever kind you want but we do recommend that it have carrots and green beans for a more traditional flavor. Hopefully you will love this vegetable pot pie one skillet recipe as much as we do — it’s an easier, fun twist on a classic and absolutely delicious. Here’s how you make it:

For the filling:
1 onion, diced
3 tablespoons all-purpose flour
1 cup whole milk
3 tablespoons butter
1/2 teaspoon salt
pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 lb frozen mixed vegetables (make sure they have peas and carrots for a traditional flavor)
1 cup vegetable broth
For the cheddar biscuit topping:
2 cups all purpose flour
6 tablespoons cold butter
1/2 teaspoon salt
1 cup milk
1 cup shredded cheddar
3 teaspoons baking powder

1. Dice onion and add it to oven safe skillet with 3 tablespoons of butter. Sauté over medium heat until they’re soft and clear. Add 3 tablespoons of flour and continue to sauté for two more minutes.
2. Whisk in one cup of milk until it is an even consistency. Add is thyme, salt, sage and pepper. Allow the milk to come to a simmer until it thickens, whisk it continuously.
4. Add in vegetable broth and whisk until the mixture simmers again. Your sauce should now be creamy and thick.
5. Add in frozen vegetables and stir. Turn the heat on the skillet down to low and allow the mixture to heat throughout so the vegetables thaw. Stir occasionally.
6. Preheat your oven to 425 degrees F. In a large mixing bowl, stir together flour baking powder and salt until combined. Cut the butter into chunks and add it to the mixture, then use your hands to work the butter until it’s into the flour. The flour should resemble dampened sand at this point.
7. Stir in cheddar then add in 1 cup milk and stir until a dough forms. If it seems too sticky, just add a little more dough.
8. Spread the dough out on a floured surface and press it down until it’s 3/4 inches thick. Then cut it into 6 biscuits. Use any scraps to create additional biscuits.
9. Place the biscuits on top of the vegetable pot pie mixture in the skillet.
10. Bake for 18-20 minutes, or until biscuits are golden brown and the filling is bubbling around the edges. Serve immediately.

This barbecue chicken and potatoes is so easy to make. First you dice your potatoes and carrot, and then you are almost ready to go. This dinner is has brown sugar barbecue sauce — you can use whichever brand you like but make sure it is sweet. This easy meal is a light meal for a weekday dinner. Here’s how you make it:

1/3 cup water
1.5 cup shredded carrots
3-4 diced potatoes
1.5 pounds chicken breasts cut into strips
1/2 teaspoon poultry seasoning
2 tablespoons butter
2 tablespoons olive oil
salt and pepper
1 clove minced garlic
1/2 cup brown sugar barbecue sauce
chopped green onions
chopped fresh parsley

1. Heat butter and oil in a large skillet on medium heat.
2. When butter is melted, add the potatoes and carrots. Then add the water, cover and cook for 7 minutes.
3. Remove the lid and cook for 3 more minutes, then stir, flipping the potatoes.
4. Push the vegetables to the side and add the chicken. Season with poultry seasoning, salt and pepper.
5. Cook for 3 minutes and then flip the chicken until both sides are no longer pink, which should take like 5 minutes.
6. Stir in the barbecue sauce and garlic and let it simmer and stir for 3-5 minutes allowing the sauce to thicken and caramelize the chicken and vegetables.
7. Garnish with green onions and parsley.

For our last recipe on this list, we have a classic one pot lentil and vegetable skillet recipe. This is an easy recipe to make as long as your soak the lentils beforehand. This is another recipe that you can alter as you see fit depending on what you have on hand. This recipe goes well with bread, a warm pita or some rice. Here’s how you make it:

Olive oil
1diced zucchini squash
1 1/2 cups green lentils
1 diced carrots
1 chopped celery stalks
salt and pepper
1 diced russet potato
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 teaspoon turmeric powder
2 1/2 cup water
3 cups canned diced tomatoes
1 cup chopped fresh parsley
Lime wedges to serve
Bread to serve

1. Place lentils in a bowl and cover with water. Soak for about 15 minutes.
2. Heat 1 tablespoon olive oil in a large skillet.
3. Add the onion, garlic and vegetables. Cook on medium-high heat, stirring until the vegetables have softened.
4. Stir in lentils, salt pepper and the rest of the spices.
5. After everything is combined, add in tomatoes and water.
6. Reduce the heat to low; cover and let simmer for 20 minutes until the lentils are cooked to tender.
7. Add salt and pepper to taste.
8. Serve warm with bread and pita.