Easy one pan dinners for fall

We are excited to fire up our ovens this week. Dinners are freshly cooked. The flavors are rich, salty and a bit tastier than what we’ve been eating for the past few months. And we’re still able to incorporate our favorite Mediterranean ingredients.

All the recipes below are one pan meals. Easy to throw together, easy to clean and SO WORTH the effort. They are perfect for weekdays. Pick a pair and try them on. Tell us your opinion!

Chicken Ratatouille
Modified by Ellie Krieger I Serves 4 I Calories 410, Carbs 19g, Fat 21g, Protein 37gsmall

1 medium eggplant, trimmed, peeled, cut into ½-inch pieces
1 teaspoon of salt
1 ½ kg boneless chicken thighs or breasts
Vegetarians: Sub 1 can of garbanzo beans
½ teaspoon pepper
¼ cup olive oil (3 tablespoons for vegetables, 1 tablespoon for chicken)
1 medium onion, diced
2 medium zucchini, cut into ½-inch cubes
6 Roma tomatoes, chopped
3 cloves of garlic, finely chopped
1 teaspoon each: dried thyme, rosemary, oregano, paprika
¼ cup chopped fresh parsley and fresh basil

Preheat the oven to 375. Prepare the eggplant and put it in the sink in a colander. Sprinkle with ¼ teaspoon salt and let sit for 30 minutes while you prepare the rest of the vegetables. Then pat the eggplant dry with a paper towel and add to the pan. Place the rest of the chopped vegetables in the pan. Toss the vegetables with the oil, salt and pepper. Rub chicken with oil and spices. Place the chicken on the baking sheet. The chicken should be done in about 30 minutes (flip at 20 minutes and bake another 10). Allow vegetables to cook until wilted and tender, 10-15 minutes. Serve as a bed of vegetables with chicken on top.

Pesto turkey meatballs
Modified by Danielle Walker | Makes 36 meatballs! | Service 5-6

For the pesto (dairy-free version):
1/3 cup toasted walnuts
2 cups chopped basil leaves
2 cloves of garlic
1 tablespoon of lemon juice
½ teaspoon of salt
1/3 cup olive oil

For the meatballs:
2 pounds ground turkey (or chicken)
½ teaspoon of salt
4 tablespoons of olive oil
2 tablespoons red pepper flakes
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
¼ cup breadcrumbs
2 eggs

Preheat the oven to 350. Prepare the baking sheet with parchment paper. Make the pesto: Place all ingredients in a food processor and blend until smooth (or buy, in a pinch). Mix the minced meat, the pesto and the rest of the meatball ingredients. Make balls and bake for 25-30 minutes until the meat is cooked. Serve with spaghetti squash, zoodles or a simple green salad.

Chipotle Lime Shrimp
By Michelle Smith | Serves 4

¾ cup extra virgin olive oil
½ cup cilantro, chopped
4 cloves garlic, finely chopped
¼ cup lime juice (~ 3 limes)
1 tablespoon ground chili powder
1 teaspoon of salt
1 kg large, raw shrimp, peeled and deveined
Sub 1 tub of vegetarian tofu

Mix all the ingredients in a bowl and mix. Marinate for an hour. Place the shrimp in an oiled pan and cook for 3-5 minutes until the shrimp are no longer translucent. Serve with onion and pepper sautéed quickly and or cauli rice. Top with cilantro and guacamole.

Baked white fish with lemon, potato, olives & basil
Recipe from Sitka Salmon Shares | Serves 4

1 kg small red new potatoes, halved or quartered if large
2 tablespoons of extra virgin olive oil
1⁄2 teaspoon dried oregano
Salt and freshly ground pepper to taste
1 teaspoon lemon zest
1 tablespoon of lemon juice
1 small clove of garlic, finely chopped
4 servings of cod or other wild-caught white fish
6 to 8 pitted Kalamon olives, halved lengthwise
2 1⁄2 ounces baby spinach
1 tablespoon fresh basil, chopped

Preheat the oven to 450. Place a baking sheet in the oven while it is preheating. In a bowl, toss potatoes with 1 1⁄2 tablespoons oil, oregano, and a pinch of salt and pepper. Spread on the hot baking sheet and bake until soft and lightly browned, 15 to 20 minutes. Next, make the dressing: Combine the lemon zest and juice, garlic, and 2 tablespoons oil. Season with salt and pepper. Remove the pan with the potatoes from the oven and turn on the oven to cook. Season the fish with salt and pepper and lightly drizzle with oil. Move some of the potatoes to make room and add the fish and olives to the pan. Bake until the fish flakes easily around the edges, 3 to 5 minutes depending on thickness. Set the fish aside and add the spinach to the potatoes, toss with half the dressing and cook until wilted, about 30 seconds. Serve with the fish and pour over the remaining dressing. Sprinkle with basil to serve.

For more recipes and fall nutrition inspiration, visit our blog at healthynestnutrition.com/blog.