One-Pan Recipes for Breakfast, Lunch, & Dinner with Jasmin Shannon

One-Pan Recipes for Breakfast, Lunch, & Dinner with Jasmin Shannon

September 10, 2018

One-Pan Recipes for Breakfast, Lunch, & Dinner

With Lemons for Days blogger Jasmin Shannon

 When it comes to cooking, fitness, and motherhood, Jasmin Shannon can do it all. Jasmin's passion for finding healthy recipes and new diets sparked her determination to help other women where she started the blog Lemons for Days. Being a mommy-of-two, Jasmin also juggles this with her career as a full-time blogger and Instagrammer. 

Recently, we had the pleasure of meeting Jasmin where she tried out our AL-P Non-stick Wok in the kitchen. We loved her blog post so much, we decided to repost it. Enjoy, and thanks again Jasmin!


 

You know what’s worse than making a meal for your family that caters to everyone’s likes/dislikes? Cleaning up the dishes afterward. Sometimes, even the simplest of recipes can require a surprising amount of pots, pans, cutting boards, knives, bowls, you name it. There’s actually nothing worse than coming downstairs after putting the kids to bed, to find a mountain of dishes to do when all you want to do is chill the eff out.

But what if guys, WHAT IF, you were to make a yummy meal, eat dinner with your family, put to the kids to bed, and have one pan to clean!? Actually, it takes literally 2 seconds to clean, so you can quickly wash it just before sitting down leaving you with NO clean up afterward. This is my dream. Let’s make dreams come true today, shall we? Today, I’m sharing three 1-pan recipes that are sure to please everyone.

RECIPES

Before we begin, just a note on the amount of oil I used in all my recipes… The amount you use will vary depending on the cookware you’re using. I hardly use any oil and when I do, it’s more for flavor and nutrition than for non-sticking purposes. I’ve used pans where I have to literally deep fry my food to avoid scrubbing the heck out of it when I’m done. I hate that. Using the right cookware is key in saving you cleaning-up time. Here’s a link to the ones I use.

Breakfast – Shakshuka

Three years ago, I was in Israel visiting my BFF. While I was there, she introduced me to this breakfast dish called Shakshuka. I had it just about every day of my visit there and haven’t tired of it since. I have to be honest, I haven’t been able to recreate it like the pros, but my recipe is still pretty damn tasty. And easy. And did I mention tasty?

ingredients

1 tsp olive oil
1 clove of garlic (my fave garlic press here)
½ onion, diced
1 bell pepper, chopped
½ 28oz can diced tomato
2 eggs
Season with paprika & pepper

directions

 Heat olive oil in a pan over medium heat
 Add garlic, onion, bell pepper and stir for about 5 minutes
 Add canned tomato and paprika, let simmer for about 20 minutes
 Create two small wells in the tomato sauce
 Crack the eggs directly into their respective wells
 Serve either on its own (this is how I like it) or with a side of pita bread (the traditional way)

Lunch – Tilapia “pasta”

I typically don’t eat many starchy carbs, but sometimes I get the hankering for something of a similar comfort. That’s where zoodles come into play. You can make your own zoodles using a spiralizer or just buy them if you’re in a hurry. I’m seeing more and more stores carry things like spiralized zucchini/sweet potato and cauliflower rice, which excites me to no end. Anyway, here’s my absolute favourite, incredibly easy, light & satisfying lunch recipe.

ingredients

1 tsp olive oil
1 large zucchini (or 2 small)
2 tilapia filets
1 tsp cumin
½ tsp salt
1 tsp paprika
½ tsp garlic powder
½ cup bruschetta or pico de gallo

directions

 Spiralize zucchini and set aside
 Heat olive oil in a pan over medium heat
 Place filets into the pan and generously sprinkle spices overtop
 Cook for 2-3 minutes before flipping and seasoning the other side
 Turn off heat
 Place the spiralized zucchini around the filets to warm it just a touch (it’s really easy to overcook so just keep in pan for just a minute prior to serving)
 Place bruschetta or pico de gallo overtop and dish up

Dinner – Beef & Broccoli stir fry

When it comes to a stir fry, it doesn’t get any more classic than a beef and broccoli, am I right? It’s just one of those dishes that is SO easy to make, full of iron and vitamins, and so satisfying. Feel free to make a side of quinoa, vermicelli noodles or rice to go with it. Personally, I just like the veggies and meat.

ingredients

1 tsp olive oil
1 medium-sized steak (15 oz), cubed
2 cups broccoli, cut into florets
¼ cup gluten-free tamari sauce
1 Tbsp honey
1 clove garlic, crushed (my fave garlic press here)
1 Tbsp fresh ginger, sliced
1 Tbsp sesame seeds for garnish

directions

 Heat olive oil in a wok or large pan over medium heat
 Place cubed steak in a wok and stir until seared
 Add in tamari, honey, garlic & ginger and stir until the beef is coated
 Add broccoli and cover with lid until steamed (about 2 minutes)
 Sprinkle with sesame seeds & serve

Lemons for Days

AL-P series

AL-P series Lemons for Days

AL-P series lemons for days

AL-P series lemons for days

CHOOSING THE RIGHT COOKWARE

Stainless steel has amazing properties and really makes a difference in the flavour of your food, ensures even cooking, and is super durable. The downside is that it’s so hard to clean! It’s for this reason alone that non-stick pans have become so popular. However, depending on what it’s coated with, you could end up battling toxic fumes, ingesting flakes of coating (gross), and these types of surfaces tend to get damaged very easily, leading you to buy a new one every couple of years.

So how do you marry all the benefits of stainless steel and non-stick into one frying pan? You use these pans, that’s what. These pans are from a local Calgary company called Hutch and they’re so amazing. The pans I use have a technology called AL-P (or Advanced Layered-Performance) and are a hybrid of stainless steel and non-stick technology so you get the best of both worlds. Yay! The non-stick layer is PFOA & PTFE (the usual nasties you find in pans) and is protected by raised stainless steel ridges that allow you to use metal utensils, making it super versatile.

After cooking beef, fish, veggies, you name it, I was able to rinse the pans with just water and wipe it clean. So. Easy. When you’re looking to invest in a new set of pans, the ease of cleaning is definitely something to consider!

lemons for days

AL-P series

These pans will honestly change the way you cook and clean. They have a ton of stuff other than pans too like this rose gold kettle (omg WANT!), cute mixing bowls, bread boxes, etc. Oh, and they have a wedding registry so if you’re looking for a killer gift, this is your store 

I hope that you love these recipes as much as I do! And let me know your favourite one-pan recipes too. I LOVE hearing your suggestions, trying them out, and perhaps featuring YOU on the next recipe post!

Until then, love, peace & takin’ it easy in the kitchen 



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