3 Simple Sunday dinner recipes

3 Simple Sunday dinner recipes

Chicken thighs, shiitake mushrooms, peas and potatoes cook in one skillet to make a complete meal. Photo Credit: Marge Perry


1 tablespoon olive oil

8 ounces shiitake mushrooms, sliced

3⁄4 teaspoon salt, divided

12 small baby potatoes (red and/or white), about 12 ounces, quartered

1 cup thawed frozen baby onions

1⁄2 teaspoon dried thyme

1⁄4 teaspoon black pepper

1 tablespoon flour

4 large chicken thighs (about 8 ounces each), or six smaller

1 1⁄2 cups low-sodium chicken broth

1 cup thawed frozen peas


1. Heat the oil in a large nonstick skillet over medium high. Add the mushrooms and 1⁄4 teaspoon salt and cook, stirring occasionally, until they begin to soften, about 4 minutes. Add the potatoes, cut sides down, and cook until the undersides are lightly browned, about 5 minutes. Add the onions and thyme to the pan and cook until the onions are lightly golden, about 4 to 5 minutes. Transfer all to a bowl and remove the pan from the heat.

2. Combine the remaining 1⁄2 teaspoon salt, pepper and flour; dredge the chicken in the mixture to lightly coat.

3. Return the pan to medium high; when hot, add the chicken skin sides down and cook until nicely browned, about 5 minutes. Turn and cook another 5 minutes.

4. Pour or spoon off the excess fat in the skillet and add the vegetables back in around the chicken. Pour in the broth, bring to a boil, reduce heat, cover and gently simmer 15 minutes. Uncover and continue cooking until an instant-read thermometer inserted into the thickest portion of the thigh registers 175 degrees, about 10 more minutes. Stir in the peas, cook 3 minutes, and serve. Makes 4 servings.

Nutritional analysis for each serving: 469 calories, 36 g protein, 29 g carbohydrates, 5 g fiber, 23 g fat, 6 g saturated fat, 873 mg sodium



1 teaspoon salt

1⁄4 teaspoon black pepper

1 teaspoon oregano

1 teaspoon paprika

1 (2 1⁄2-pound) brisket (thin end)

1 tablespoon olive oil

1 cup red wine

2 ribs celery, chopped (about 1 cup)

1 medium onion, chopped

3 small carrots, peeled and cut in 1-by- 1⁄2-inch pieces

2 medium potatoes (about 12 ounces), peeled and cut in 1-by- 1⁄2-inch pieces

1⁄2 cup pitted Kalamata olives (about 30), coarsely chopped

1 (14.5-ounce) can diced tomatoes


1. Combine the salt, pepper, oregano and paprika in a small bowl; sprinkle evenly over the entire surface of the brisket.

2. Heat the oil in a Dutch oven or deep skillet; add the brisket and brown on both sides, about 3 to 4 minutes on each side.

3. Pour 1⁄2 cup water and the wine in the pot. Add the celery and onion around the meat. Cover and simmer 2 hours.

4. Add the carrots, potatoes, olives and tomatoes to the pan, spoon some of the liquid over the meat; cover and simmer another 2 hours.

5. Remove the meat from the pan and allow it to rest 5 to 10 minutes before slicing thinly against the grain. Return the sliced meat to the pan and simmer another 30 to 45 minutes until very tender. Makes 8 servings.

Nutritional analysis for each serving: 300 calories, 25 g fat, 17 g carbohydrates, 3 g fiber, 12 g fat, 3 g saturated fat, 656 mg sodium



1 tablespoon olive oil

1 medium onion, chopped (about 1 1⁄4 cups)

3 cloves garlic, minced

2 small carrots, finely chopped

1⁄2 teaspoon dried thyme

1⁄2 cup plain breadcrumbs

2⁄3 cup ketchup, divided

1⁄3 cup parsley, chopped

1 tablespoon Dijon mustard

1⁄2 teaspoon Worcestershire sauce

1 teaspoon salt

1⁄4 teaspoon black pepper

2 pounds lean ground beef

1 large egg, lightly beaten


1. Preheat the oven to 400 degrees. Coat a baking sheet pan with cooking spray.

2. Heat the oil in a large nonstick skillet over medium high; add the onion, garlic, carrots and thyme and cook, stirring, until softened, about 8 minutes. Transfer to a large bowl.

3. Stir in the breadcrumbs, 1⁄3 cup of the ketchup, parsley, mustard, Worcestershire sauce, salt and pepper. When thoroughly combined, stir in the beef and egg. Transfer the mixture to the prepared pan and form into a 9-by-5-inch loaf. Spread the remaining 1⁄3 cup of ketchup over the top and sides of the loaf.

4. Bake until a thermometer inserted into the center of the meatloaf registers 165 degrees, about 55 to 60 minutes. Allow to stand 15 minutes before slicing. Makes 8 servings.

Nutritional analysis for each serving: 245 calories, 23 g protein, 15 g carbohydrates, 1 g fiber, 11 g fat, 5 g saturated fat, 724 mg sodium

TIP: Chicken breasts may be used in place of the thighs, but will cook more quickly and should be removed from the heat when they reach 160 degrees.