With school upon us and team sports and seasonal events rearing their heads, time for made-at-home meals can quickly slide way down on the to-do list.
But let’s face it -- eating is non-negotiable, and so, here’s a thought: What if we had a plan to fall back on in these hectic times?
Yes, I know, I know ... who has time to plan?
With years of professional meal planning under my belt, I can tell you one, true thing: Meal planning works.
Even if your plan is scribbled on the back of an envelope, you’ll be amazed at the difference having one can make. Having a scrap of a plan relieves stress; to know you have something waiting in the wings that can provide sustenance, fuel, and reduce that hectic feeling (and bring us together), is always worth the effort.
Choosing one of these one-skillet "chameleons" can be that scrap of a plan.
Each skillet is built with a set of components: protein, veggies, base filling, a selection of seasonings, dairy (optional) and a crusty topper.
The fun comes in taking these items and customizing them toward one tasty cuisine or another.
For this article, I have made an Italian-inspired skillet pot pie:
- my protein is locally made Angelos Italian Sausage
- my veggies are a jar of mushrooms and one of artichokes, all sauteed together in my cast iron skillet
- my base filling is from a jar of Paul Newman's Marinara, with a teaspoon of Italian seasoning stirred in
- a ball of mozzarella pearls for the dairy
- warm, crusty pizza/breadstick topping
This One-Skillet Pot Pie is well rounded and came out flavor packed, receiving a full five stars from the peanut gallery sitting at the kitchen counter.
Bringing the ingredients together literally took less than 20 minutes, and I started with uncooked Italian sausage links. Then it went into a hot oven, which did the rest of the work. Wrangle a few greens and tomatoes to go alongside, and no one will have anything to say because they will be swooning. My crowd was!
Take this concept and cook up a Chicken Pot Pie or a Taco or Chili based Pot Pie.
Changing up the plan is as easy as swapping out parts:
Shredded chicken (maybe from a rotisserie chicken) or ground turkey for your protein
Veggies can range from frozen peas, carrots and mushrooms for the Chicken Skillet to canned beans, frozen peppers and corn in the Taco Pot Pie.
Adding a can of cream of celery soup or enchilada sauce to fill in for the base brings that saucy consistency.
I've used store-bought pie crust as the topper for my Chicken Pot Pies, and these neat cornbread rounds from the Pillsbury to top off my Taco Pot Pie. Both were substantial creations worthy of center plate.
Place this chart on your refrigerator and let the kiddos choose the combo for your next dinnertime creation. With a bit of planning and a short shopping list, a made-at-home meal can be on the dinner table in less than an hour or made ahead and reheated.
Design your own Skillet Pot Pie:
PROTEINS -- Choose one of these ground or cooked meats (or go vegetarian and use no meat):Â
- Ground beef or pork
- Cooked Italian sausage, links sliced
- Cooked chicken or turkey, chopped or sliced
- Stew meat, cubed
VEGETABLES -- Pick one or two:Â
- Stew vegetable medley
- Peas and carrots
- Peas and pearl onions
- Potatoes and green beans
- Roasted peppers or fajita mix
- Canned beans
- Jarred mushrooms
- Jarred artichokes
BASE FILLING -- Pick one:
- Canned, condensed Soups (celery, mushroom, potato)
- Alfredo pasta sauce in jar
- Marinara pasta sauce in jar
- Gravy in jar (beef, chicken, turkey)
- Mexican or curry-based sauces
SEASONINGS -- pick one or two:Â
- Dry Italian seasoning
- Chili powder
- Cumin powder
- Dry thyme or herb blend
- Garlic powder
- Salt and pepper
DAIRY (optional) -- pick one:Â
- Mozzarella pearls (small size)
- Freshly grated Jack cheese
- Freshly grated sharp Cheddar
- Feta
- Queso Fresco
TOPPER -- Most of these items are found near the dairy section and are in pop-open cans; pick one:
- 1/2Â package pie crust (one crust)
- 7.5-ounce package of 10 biscuits
- 8-ounce package of 8 crescent rolls
- 10-11-ounce package pizza or breadstick doughÂ
I hope you’ll consider these ideas. I can't tell you how well the meal was received. So make a plan and welcome more than one into your kitchen.
After all, making dinner isn’t just about putting food on the table. It’s about offering something nourishing for your family, and helping everyone feel a little more grounded amidst the back-to-school excitement and after-school pandemonium.
Enjoy -- and Bon appétit, y'all!
