Let's be real for a second—there's nothing quite like the satisfaction of enjoying a home-cooked meal. But let’s also admit, the thought of washing a sink full of dishes afterward can feel like a chore. If you're like me, you might find yourself reaching for the takeout menu on busy nights. That’s why I’m thrilled to share the cookbook Dinner Tonight by the incredibly talented Alex Snodgrass. In this book, Alex proves that cooking doesn’t have to be complicated or messy. “I get it—sometimes shortcuts are necessary,” Alex says. “But these one-pan recipes are packed with flavor and are designed to save you time and effort without sacrificing taste. Try one tonight and see for yourself!”
Curried Chili: A Flavorful One-Pan Wonder
Serves 4
2 tbsp. olive oil
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2 cups diced yellow onion
1 jalapeño, seeded and finely diced
2 garlic cloves, minced
2 lbs. ground beef
1 (1″) piece fresh ginger, peeled and grated
4 tsp. curry powder
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1 tsp. cumin
1⁄2 tsp. coriander
1⁄2 tsp. turmeric
1⁄2 tsp. smoked paprika
1⁄4 tsp. cayenne
1 1⁄2 tsp. kosher salt
1 tsp. pepper
1 (14.5-oz.) can diced tomatoes
1 (15-oz.) can tomato sauce
1⁄2 cup beef broth
1 (15-oz.) can chickpeas, drained
Here’s how you can whip up this delicious Curried Chili:
Step 1: Start by heating up your olive oil in a large pot over medium-high heat. Once it’s hot, toss in your diced yellow onions, jalapeño, and minced garlic. Let them cook together for about 4 minutes, stirring occasionally, until they start to soften.
Step 2: Next, add in your ground beef and grated ginger. Cook this mixture for about 8 minutes, breaking up the beef as it cooks. Once it’s nicely browned, mix in all your spices—curry powder, cumin, coriander, turmeric, smoked paprika, cayenne, kosher salt, and pepper. Let the spices toast for about 2 minutes to really bring out their flavors.
Step 3: Now it’s time to add the diced tomatoes, tomato sauce, and beef broth. Stir everything together, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, allowing all those flavors to meld together beautifully.
Step 4: Stir in the chickpeas, cover the pot again, and cook for another 10 minutes. This gives the chickpeas time to absorb all the delicious flavors in the chili.
Step 5: Ladle the chili into bowls, and if you’re feeling fancy, top it off with a dollop of sour cream, some golden raisins, fresh cilantro, and a sprinkle of pepper. Don’t forget to serve it with a wedge of lime for a refreshing zing!
Per Serving: 565 calories, 54g protein, 41g carbs, 10g fiber, 10g sugar, 21g fat
Greek Chicken and Orzo Bake: A Taste of the Mediterranean
Serves 4
1 1⁄2 lbs. boneless, skinless chicken thighs, trimmed
2 tbsp. olive oil
2 garlic cloves, minced
1⁄2 cup sliced shallot
1 bunch asparagus, trimmed, cut into 2″ pieces
2 cups halved cherry tomatoes
1⁄2 tsp. salt
1⁄2 cup white wine
3⁄4 cup orzo
1 (14-oz.) can quartered artichokes, drained
1 cup chicken broth
1 tsp. oregano
1⁄2 cup pitted kalamata olives
1/2 cup feta cheese
For this dish, you’ll want to start by preheating your oven to 400°F. Season your chicken thighs with a custom spice blend—don’t worry, I’ve got the recipe for that at the bottom of this section. In a large, ovenproof skillet, heat up your olive oil over medium-high heat. Once it’s hot, add your chicken thighs and brown them for about 2 minutes per side. Once they’re nicely browned, remove them from the skillet and set them aside.
Next, reduce the heat to medium and add your minced garlic, sliced shallot, asparagus, halved cherry tomatoes, and a pinch of salt. Cook this mixture for about 4 minutes, stirring occasionally, until the vegetables start to soften. Now, pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to cook off and the flavors to intensify.
Add in your orzo, drained artichokes, chicken broth, and oregano. Give everything a good stir and let it simmer for a few minutes to help the orzo start to cook. Once it’s simmering nicely, add your chicken thighs back into the skillet along with the pitted kalamata olives.
Bake the skillet in the oven for 10 minutes, then sprinkle the top with feta cheese and bake for another 10 minutes. Once it’s done, let it cool for about 5 minutes before serving. Garnish with some fresh parsley, and you’re good to go!
*For spice blend: Mix 1⁄2 tsp. each pepper, cumin and oregano, 1 tsp. each paprika and salt, and 1⁄4 tsp. cayenne.
Per Serving: 455 calories, 29g protein, 59g carbs, 22g fiber, 7g sugar, 15g fat
Fish With White Bean Puttanesca: A Seafood Delight
Serves 4
2 (15-oz.) cans cannellini beans, drained
1 (13.8-oz.) carton chopped tomatoes
1⁄2 cup halved and sliced shallot 2 garlic cloves, thinly sliced
3⁄4 cup pitted kalamata olives, torn in half
2 tbsp. capers, drained
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh oregano
1/2 tsp. crushed red pepper flakes
3 tbsp. olive oil
1 tsp. kosher salt
1 tsp. pepper
1 small lemon, thinly sliced, seeds removed
4 skinless halibut, cod or other whitefish fillets
Preheat your oven to 375°F. In a 9 × 13″ baking dish, toss together the drained cannellini beans, chopped tomatoes, halved shallots, thinly sliced garlic cloves, pitted kalamata olives, capers, chopped parsley, chopped oregano, crushed red pepper flakes, 2 tbsp. of olive oil, and 1⁄2 tsp. each of salt and pepper. Nestle the thinly sliced lemon pieces into the mixture.
Place your fish fillets on top of the bean mixture, drizzle them with the remaining olive oil, and sprinkle them with the remaining salt and pepper. Roast the dish in the oven for 18 to 20 minutes, or until the fish is cooked through and flakes easily with a fork.
Once it’s done, plate the fish and top it with the puttanesca sauce. If you’re feeling extra fancy, garnish it with some fresh parsley before serving. This dish is a real showstopper and a perfect way to enjoy seafood with minimal effort!
Per Serving: 541 calories, 46g protein, 57g carbs, 19g fiber, 14g sugar, 18g fat
