5 One-Pan Recipes for Back-to-School Season
It doesn't have to be complicated.
ByTyphanie Stewart
Published On
Welcome to Forkcast—our weekly meal planning newsletter with five Food52 recipes, a grocery list, and tips to take the guesswork out of cooking. This week’s lineup comes from creator, home cook, and mother Typhanie Stewart.
Getting back into a routine is challenging enough. I love to make nutritious one-pan meals during the week to save time and make cleanup easier. And, with some recipes that include dairy milk, my kids get an extra boost of protein to help keep them full and energized.
Here are my suggestions for a great midweek meal plan (and watch me bring some of them to life here).
Scroll down for full grocery list and tips.
The Plan
Featured Video
Breakfast: Pancakes
Simple, fun, and nutritious start to the day, rolled (flipped) into one.
Jammed with a medley of vegetables and a generous amount of shredded chicken, all bound together with a pile of cheese.
Dinner 1: One-Pot Garlic Parmesan Pasta
Experiment with adding red pepper flakes, tomato paste, or chopped herbs (basil!) when you add the garlic.
Dinner 2: One-Skillet Chicken & Turmeric Rice
This one-skillet chicken with tomato turmeric rice is loaded with snappy pantry staples and is both low maintenance and filled with flavor.
Dessert: Salted Caramel Bread Pudding
Sweet brioche bread pudding infused with salted caramel sauce.
Grocery List
Produce
- 2 medium onions
- 8 garlic cloves
- 1 head of broccoli
- 1 bag of spinach or kale
- 1 bunch of fresh cilantro
- 1 bunch of fresh parsley
Dairy & Eggs
- 1 gallon of whole dairy milk
- 1 quart heavy cream
- 7 large eggs
- 1 stick unsalted butter
- ¼ cup parmesan cheese
- 3 cups shredded cheddar cheese (or blend)
Meat & Fish
- 2 lbs bone-in, skin on chicken thighs
- 2 cups shredded cooked chicken
Pantry
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- ¾ cup brown sugar
- 2 tsp baking powder
- 3 tbsp vegetable oil
- 2 ½ tsp vanilla extract
- 1 quart vegetable broth
- 8 oz fettuccine
- 2 cups long-grain rice
- 1 lb loaf brioche bread
- 8 flour tortillas
- 2 oz tomato paste
- 16 oz canned chopped tomatoes
- Maple syrup
The Pointers
- For extra fluffy pancakes: add 1 tbsp of lemon juice or vinegar to the milk. This is called "souring the milk." The acidity reacts with the baking soda in the baking powder, resulting in light fluffy pancakes.
- Go heavy on the broccoli: or throw in another veggie or two to sneak in more servings of healthy vegetables.
- Try chickpea pasta: use 1/2 cup more milk than the recipe requires for added protein, extra creaminess, and enhanced flavor. Find more dairy milk-forward recipes here.
- For a creamier rice texture: consider swapping out that 1 cup of the broth in favor of 1 cup of milk.
- To make it a quick and easy: skip making the caramel from scratch for the dessert and use store-bought instead, then it can be made using just a casserole dish.
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