3 Easy Dinner Recipes From Skinnytaste's One & Done Cookbook

It's foolproof.

3 easy dinner recipes from the Skinnytaste One & Done cookbook
Eva Kolenko

One-skillet, one-pot, one-sheet dinners are on the rise among "lazy" home cooks. We're talking about recipes that get dinner on the table quickly, don't require a ton of prep work, and, perhaps best of all, leave a virtually empty sink when it comes time to cleaning up afterward.

In search of quick-and-easy recipes to add to our busy weeknight rotation, we turned to none other than Gina Homolka, the recipe creator behind Skinnytaste, one of our go-to sources for finding healthy yet simple and satisfying recipes.

Ahead, the New York Times best-selling author shares three recipes straight from the pages of her cookbook, Skinnytaste One & Done. While they all look delicious, we're willing to bet that her genius one-skillet fiesta chicken is going to become a go-to dinner on busy weeknights.

Quickest Gnocchi Bolognese

Quickest gnocchi bolognese
Eva Kolenko

"The gnocchi and the bolognese in this recipe are made in one pot, which means one less pan to clean! And the meat sauce tastes like it was simmering for hours on the stove, but thanks to the pressure cooker, it's ready in less than 30 minutes. A speedy sensation! This dish is a favorite of my husband, Tommy. He loves it topped with fresh basil and plenty of freshly grated pecorino romano."


2 oz. pancetta, chopped
1 tsp. unsalted butter
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup chopped carrot
1 garlic clove, minced
1 lb. 93% lean ground beef
3/4 tsp. kosher salt
Freshly ground black pepper
1/4 cup dry white wine, such as pinot grigio
1/2 cup fat-free milk
1 lb. dried potato gnocchi (I like DeLallo)
1/8 tsp. grated nutmeg
2 1/2 cups canned crushed tomatoes (I like Tuttorosso)
1 bay leaf
6 tbsp. part-skim ricotta cheese
2 tbsp. chopped fresh parsley or basil
Freshly grated pecorino romano cheese (I like Locatelli), for serving (optional)


Press the sauté button on an electric pressure cooker. When hot, add the pancetta and cook, stirring until the fat is rendered, about 1 1/2 minutes. Add the butter, onion, celery, carrot, and garlic and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef, 1/2 tsp. of the salt, and pepper to taste.

Brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Add the wine and cook, stirring, until it reduces, 1 to 2 minutes. Stir in the milk, gnocchi, and nutmeg. Add the crushed tomatoes, 1/2 cup water, the bay leaf, the remaining 1/4 tsp. salt, and pepper to taste.

Seal and cook on high pressure for 6 minutes, until the gnocchi are tender. Quick or natural release, then open when the pressure subsides. If the gnocchi are not done, press the sauté button and cook for 2 to 3 more minutes. Discard the bay leaf.

Serve topped with the ricotta, parsley, and pecorino (if using).

No pressure cooker? No problem! To make a quick stovetop version of the sauce in a large pot or Dutch oven, sauté over medium-high heat in step 1. Omit the 1/2 cup water. Bring to a boil, then cook, covered, over medium-low heat, about 35 minutes, stirring occasionally. Cook the gnocchi separately according to the package directions.

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Shepherd's Pie With Cauliflower Crust

Shepherd's pie with cauliflower crust
Eva Kolenko

"Lean and low-carb, this healthier take on shepherd's pie is made with ground turkey and lots of veggies, and is topped with cauliflower mash instead of the traditional mashed potatoes. It's a great dish to assemble ahead of time and then pop in the oven when you're ready to eat."


6 cups cauliflower florets (1 1/2 pounds, from 1 large head)
1/3 cup low-fat (1%) buttermilk
2 tbsp. unsalted butter
1 3/4 tsp. kosher salt
Freshly ground black pepper
1 medium onion, chopped
2 carrots, finely chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 1/2 lbs. 93% lean ground turkey
3/4 cup chopped mushrooms
2 tbsp. all-purpose flour, wheat or gluten-free
1 cup reduced-sodium chicken broth*
2 tsp. tomato paste
1 tsp. Worcestershire sauce*
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen green peas
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
Sweet paprika, for topping
Chopped fresh parsley, for garnish
*Read the label to be sure this product is gluten-free.


Adjust an oven rack to the second-highest position and preheat the oven to 425 degrees Fahrenheit.

Heat a 10 1/2-inch ovenproof skillet over medium heat. Add the cauliflower and 1 cup water, cover, and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the buttermilk, 1 tablespoon of the butter, 3/4 teaspoon of the salt, and black pepper to taste. Using an immersion blender (or regular blender or food processor), puree the cauliflower until it has the consistency of lumpy mashed potatoes, being careful not to overprocess.

In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the onion, carrots, and celery and cook, stirring, just until softened, 5 to 6 minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the turkey, remaining 1 tsp. salt, and black pepper to taste. Brown the meat, using a wooden spoon to break it into small pieces as it cooks, about 5 minutes.

Add the mushrooms and cook, stirring, until softened, about 3 minutes. Sprinkle the mixture with the flour and cook, stirring, until golden, about 1 minute.

Stir in the chicken broth, tomato paste, Worcestershire sauce, corn, peas, rosemary, and thyme. Bring to a boil, reduce the heat to medium, and simmer until the flavors meld, 10 to 12 minutes. Remove from the heat.

Spoon the cauliflower mash over the meat and spread it into an even layer. Dust with paprika. Bake until hot and bubbling, about 20 minutes. Switch the oven to broil and broil about 6 inches from the heating element until the top is lightly browned, 6 to 8 minutes (be careful not to let it burn). Garnish with the parsley, and serve.

Skinny Scoop: To change it up, you can do a mix of half potatoes and half cauliflower, and you can even add cheddar cheese to the topping.

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Fiesta Chicken and Carrot "Rice"

Fiesta chicken and carrot "rice"
Eva Kolenko

"I love turning veggies into 'rice.' And not just cauliflower: I do this with any firm vegetable, including carrots, sweet potatoes, broccoli, and others. It's a great way to incorporate more veggies into your meal. Here, my 'rice' is studded with corn and black beans, and turned into a hearty meal with the addition of chicken smothered in salsa, jalapeños, and cheese. It's a dish worthy of an olé."


14 oz. carrots (5 medium or 3 to 4 large), peeled and cut into 1-inch pieces
2 boneless, skinless chicken breasts (8 ounces each), each cut into 2 squares
1 1/2 tsp. kosher salt
1/4 tsp. garlic powder
Freshly ground black pepper
Olive oil spray (I like my Misto or Bertolli)
2 tsp. olive oil
1 cup chopped white onion
1 small fresh jalapeño pepper, seeded and minced, plus 1/2 jalapeño, thinly sliced
2 garlic cloves, minced
1 1/2 cups corn kernels, fresh or frozen
1 cup canned black beans,* rinsed and drained
2 tbsp. chopped fresh cilantro
Juice of 1/2 lime
4 tbsp. jarred salsa
4 slices pepper jack cheese (21 grams each)

For serving:

1/4 cup chopped fresh tomatoes
2 tablespoons chopped scallions
2 tablespoons chopped fresh cilantro
4 ounces diced avocado (from 1 small Hass)
*Read the label to be sure this product is gluten-free.


In a food processor, working in small batches, pulse the carrots a few times until they resemble grains of rice (don't overprocess or it will get mushy). Spoon the carrots into a kitchen towel, cheesecloth, or paper towels and squeeze out any excess liquid.

Place each piece of chicken, one at a time, between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each piece until it is about 1/2 inch thick. Season with 3⁄4 teaspoon of the salt, the garlic powder, and black pepper to taste.

Heat a large, deep nonstick skillet over high heat. Spray with oil and cook the chicken until browned and just cooked through, about 2 minutes per side. Transfer the chicken to a plate.

Reduce the heat under the skillet to medium and add the oil, onion, minced jalapeño, and garlic. Cook, stirring, until fragrant, about 2 minutes. Add the riced carrots, increase the heat to high, and add the remaining 3/4 tsp. salt and black pepper to taste. Cook, stirring, until the carrots are crisp-tender, about 6 minutes. Add the corn and beans and cook, stirring, until heated through, 1 to 2 minutes. Stir in the cilantro and the lime juice.

Place the chicken over the rice. Top each piece with 1 tbsp. salsa, a few jalapeño slices, and a slice of cheese. Reduce the heat to low, cover, and cook until the cheese melts and the chicken is cooked through, about 5 minutes.

Divide among four plates. Top each serving with tomatoes, cilantro, scallions, and avocado.

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Reprinted from Skinnytaste: One and Done. Copyright © 2018 by Gina Homolka. Photographs copyright © 2018 by Eva Kolenko. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

Gina Homolka Skinnytaste One and Done $16

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