Healthy One Pan Recipes

Deep Dish Pizza with Brussels Sprouts & Bacon 1

Deep Dish Pizza with Brussels Sprouts & Bacon

I’ve been waiting for months to make this pizza.

There’s a restaurant around the corner from our house that serves a pizza topped with brussels sprouts, pancetta, and brie. I excitedly gave it a try over the summer but was pretty disappointed. It just wasn’t right – the flavors were too flowery, the crust was too delicate, and the brussels sprouts were too small. Plus, who eats brussels sprouts in August anyway?

I promised myself that as soon as the weather was a little more appropriate, I’d make my own version of the pizza at home. It was hard to wait, but I didn’t want to start eating all of my favorite all foods too early because I was afraid that I’d get burned out on them before the cool weather even started to set in. Finally, I decided that it was sufficiently Fall enough. This version is everything that I had hoped the restaurant’s would be: the dough is thick, chewy and charred; the meat is smokey; and the brussels sprouts are slightly caramelized and abundant.

Savory Oat Pilaf 2

Savory Oat Pilaf

I was scrolling through my photo archives the other day and came across these photos of savory oat pilaf. I can’t believe I have’t posted about it yet!

I know savory oats may sound a little weird but trust me on this one, ok? Because this is some seriously good comfort food. And I promise they don’t taste like breakfast oats at all. I wasn’t sure myself how this experiment would turn out, but I’m completely hooked!

Shawn's Split Pea Soup 3

Shawn’s Split Pea Soup

I didn’t plan to post two soup recipes back-to-back, but that’s just the way things go sometimes. I always get so excited when it’s finally cool enough out to make soup!

Shawn must have been in a soup mood too, because he’s been bugging me to make pea soup for a few weeks already. I guess I took too long, because he took matters into his own hands and made it himself on his day off. (He pretends that he can’t cook, but he’s actually really good at it! He also makes awesome stroganoff.)

duck with orange fennel slaw-2

Crispy Duck with Orange-Fennel Slaw

duck with orange fennel slaw-2

Duck has a little bit of a bad reputation. People think it’s fatty, greasy, and finicky to cook. With a little know-how and understanding of the cooking process though, it’s a great protein choice with tons of flavor. And – according to the self nutrition database – it only has about 2 calories more per ounce than chicken!

This recipe is adapted from one of my favorite cookbooks, The French Market: More Recipes from My French Kitchen. I picked the book up randomly one summer in a local bookshop, and it quickly became one of my favorites. The recipes are filled with fresh ingredients inspired by the French countryside.

Ginger Beef Stir Fry 4

Ginger Beef Stir Fry


On Monday night, I got a text from Shawn: I’ll be home at 8 tomorrow. Want to do dinner?

I answered yes, figuring I would just eat a little later than I had originally planned. It’s always nice to eat together.

I wasn’t expecting his reply: Cool. Pick something up on your way home from work, Surprise me.

What the hell? I’m very indecisive when it comes to what to make for dinner as is, so I hate being solely responsible for making that decision. Plus we just rejoined Weight Watchers*, so I needed to come up with something extra good that wasn’t a lot of points. (I don’t get many, so I have to make them count!)

I ended up making a sweet and spicy stir fry loaded with a combination of everything that looked good in the store plus a few things that I had in the fridge. I was pretty hungry by the time it was ready so I wasn’t planning to take pictures, but before I had even finished serving myself Shawn was yelling to me from the other room about how “super good” it was. I’m glad that I took a few extra seconds to snap some, because he was right: the steak was super tender and perfectly seasoned with lots of bite from the ginger and garlic, the sauce was subtly sweet, but not heavy or sticky, and the vegetables added lots of fresh flavor and satisfying bulk without seeming overbearing.

How to Make Grilled Cheese on the Grill! 5

How to Make Grilled Cheese on the Grill!


Have you ever made grilled cheese on the grill? Shawn and I were joking around the other day and randomly came up with the idea when I was trying to decide what to make for Kitchen PLAY’s “30 Days of Outdoor Dining” event and, honestly, I’m not sure why it isn’t done more often! It was surprisingly uncomplicated, super fast (literally one minute!), and really, really good. The bread gets nice and crispy, and the slight smoke flavor that infuses the sandwich and gives it an undeniable summer-like taste.

Smoked Salmon and Potato Frittata 6

Smoked Salmon and Potato Frittata

Lately, I’ve been using up a lot of my culinary creativity on freelance projects.  One of my favorites are these potato and smoked salmon pancakes with creamy dill sauce that I created for Eat Better America last month. I ate them every day for a week and still wasn’t tired of them. They were crispy on the outside, creamy on the inside, and the smoked salmon went perfectly with potato.

When I found myself with extra egg whites after making a batch of grapefruit curd the other day, I decided to make a frittata using the same flavors as those pancakes. While it was a little less elegant than the potato pancakes, it was just as luxurious. Plus, it was quick and easy – a combination that can’t be beat!

Stovetop Mac & Cheese with Stewed Tomato 7

Stovetop Mac & Cheese with Stewed Tomato

Last month, The Laughing Cow asked me if I would be interested in trying a lower-calorie version of a comfort food, featuring their cheese. I’ve kept Laughing Cow in my refrigerator ever since being introduced to it by my high school French teacher (back when it was called “la vache qui rit”) but I’ve never tried cooking with it so, intrigued, I agreed. They sent me the recipe and ingredients to make their creamy stovetop macaroni and cheese, and it couldn’t have been more perfect.

It’s no secret that I have a soft spot for macaroni and cheese, especially when it has a gourmet twist.