One-Pan Wonders

To toast pita bread, heat large skillet over medium-high heat; cook 2 minutes or until heated through, turning once. Looking to skip dish duty tonight? Take some of the stress out of cooking with our one-pan dinners. From Mediterranean gyros and chicken to juicy pork tenderloin, these one-pan recipes create mouthwatering meals using just one vessel, so you can spend more time savoring every flavor-packed bite without worrying about cleanup.

Prep: 20 minutes plus marinating and standing • Roast: 18 minutes • Serves: 4 ¾ cup plain nonfat Greek yogurt 1 Tbsp. Greek seasoning 1 pound flank steak 2 garlic cloves, minced ½ Tbsp. chopped fresh dill ½ Tbsp. fresh lemon juice 4 (6-inch) thick whole wheat pita breads, toasted 1 cup shredded iceberg lettuce 1 large Roma tomato, chopped ½ small yellow onion, chopped 1. In medium bowl, stir ¼ cup yogurt and seasoning. Place steak on rimmed baking pan; brush both sides with yogurt mixture. Let steak stand at room temperature 1 hour or refrigerate up to 8 hours. 2. In medium bowl, stir garlic, dill, lemon juice and remaining ½ cup yogurt; cover with plastic wrap and refrigerate. Makes about ½ cup. 3. Preheat oven to 425°; line rimmed baking pan with aluminum foil. Place steak on prepared pan; roast 18 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; loosely tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Slice steak ¼-inch thick. 4. Tear 4 (12-inch) squares aluminum foil. Spread 1 side of each pita bread with yogurt mixture; top with steak, lettuce, tomato and onion. Roll bread around fillings to enclose; wrap tightly in aluminum foil. Makes 4 gyros. Approximate nutritional values per serving (1 gyro): 354 Calories, 9g Fat (3g Saturated), 71mg Cholesterol, 373mg Sodium, 35g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 34g Protein

Prep: 15 minutes plus standing • Roast: 25 minutes Serves: 4

Nonstick cooking spray 2 Tbsp. olive oil 2 tsp. pumpkin pie spice 1 tsp. chopped fresh thyme ½ tsp. salt ½ tsp. ground black pepper 1 ¼ pounds pork tenderloin 2 medium Bartlett pears, halved, cored and sliced ¼-inch thick 1 large sweet potato, peeled and chopped 1 medium shallot, thinly sliced ¼ cup dried sweetened cherries 1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In small bowl, whisk oil, pumpkin pie spice, thyme, salt and pepper. Brush pork with half oil mixture; place in center of prepared pan. 2. In large bowl, toss pears, potato, shallot, dried cherries and remaining half oil mixture; spread around pork on pan. 3. Roast 25 minutes or until internal temperature of pork reaches 145° and vegetables are tender. Let pork stand 5 minutes before slicing. Approximate nutritional values per serving: 356 Calories, 11g Fat (2g Saturated), 79mg Cholesterol, 387mg Sodium, 34g Carbohydrates, 5g Fiber, 17g Sugars, 6g Added Sugars, 30g Protein

Prep: 15 minutes • Cook: 24 minutes • Serves: 4 4 thin-sliced boneless, skinless chicken breasts (about 1 ½ pounds) 1 tsp. kosher salt ½ tsp. ground black pepper 3 Tbsp. unsalted butter 1 package (8 ounces) sliced baby bella mushrooms ½ medium yellow onion, chopped 3 garlic cloves, minced 1 tsp. chopped fresh thyme plus additional sprigs for garnish (optional) 2 Tbsp. all-purpose flour 3 cups chicken broth 1 ½ Tbsp. fresh lemon juice 1 cup orzo 1 cup packed baby kale ½ cup grated Parmesan cheese ⅓ cup heavy whipping cream Lemon wedges for garnish (optional) 1. Sprinkle both sides of chicken with ½ teaspoon salt and pepper. In large skillet, melt butter over medium-high heat; add chicken to skillet and cook 6 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to plate. 2. In same skillet over medium-high heat, add mushrooms and onion; cook 6 minutes or until tender, stirring occasionally. Add garlic and thyme; cook 1 minute or until fragrant, stirring frequently. Whisk in flour; cook 1 minute or until lightly browned, whisking frequently. Whisk in broth and lemon juice; heat to a simmer, whisking occasionally. Reduce heat to low; add orzo and cook 6 minutes or until tender, stirring occasionally. Stir in kale, cheese, cream and remaining ½ teaspoon salt; cook 2 minutes or until kale is wilted, stirring frequently. Add chicken back to skillet; cover and cook 2 minutes or until heated through. Makes about 4 cups orzo mixture. 3. Serve orzo mixture garnished with lemon wedges and thyme sprigs, if desired. Approximate nutritional values per serving (1 chicken breast, 1 cup orzo mixture): 468 Calories, 24g Fat (13g Saturated), 152mg Cholesterol, 1408mg Sodium, 21g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 42g Protein

8 SERVINGS

For the meatballs: 1 pound ground chicken 1 cup zucchini, fi nely shredded 1⁄4 cup Parmesan cheese 1⁄4 cup almond fl our 1⁄4 cup onion, fi nely minced 2 garlic cloves, fi nely minced 1 teaspoon Italian seasoning 1 teaspoon sea salt Black pepper to taste 3 Tablespoons

1 cup marinara sauce 2 zucchinis large, spiralized 1 Tablespoon Pompeian

1. Into a mixing bowl, add chicken and all meatball ingredients. Use a spoon to mix it up thoroughly. 2. Scoop the mixture into balls (about 3

Tablespoons each), and roll to form a smooth ball. 3. Heat a skillet over medium high heat, and drizzle with Pompeian Smooth Extra Virgin

4. Add the meatballs into the pan, giving them space so they brown without steaming. 5. When one side of the meatballs have browned, use a fork to gently turn them, and brown on all sides. The meatballs will cook through in about 10 minutes. 6. If desired, add marinara sauce, and cook until it’s simmering along with the meatballs. 7. Spiralize zucchini, and then drizzle zoodles with more Pompeian Smooth Extra Virgin Olive Oil.

Toss to coat, and then serve topped with chicken meatballs, marinara, and optional

Parmesan cheese to garnish.

INGREDIENTS 1 box Barilla® Red Lentil Rotini 3 tablespoons extra virgin olive oil 1 jar Barilla® Traditional

Marinara Sauce 2 yellow squash Salt and black pepper to taste p pp

INSTRUCTIONS 1. Bring a large pot of water to a boil; cook pasta according to package directions. 2. Meanwhile, in a skillet sauté squash with olive oil over high heat for three minutes, season with salt and pepper. 3. Stir in sauce and one cup of pasta cooking water; bring to simmer. Drain pasta, toss with sauce.

4 SERVINGS