4 Healthy 1-Dish Dinners To Help With Your Resolution To Cook More

Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
So, you promised yourself that 2017 would be all about spending more time in the kitchen. But, after a weekend of hangover-induced Seamless orders, it's a few days into January and that resolution hasn't even been close to implemented. Trust us, we're with you there. Whose idea was it to start the new year on a Sunday, anyway?

Luckily, we've got just the thing for a last-minute motivational jumpstart. And it's called a dump dinner. Yes, a dump dinner. That term might sound less than appetizing, but a dump dinner is just another take on a one-pot wonder, except even easier because it's exactly what it sounds like. You just dump the ingredients together, throw your pan in the oven, watch some TV while you wait, and before you know it, you've got a home-cooked meal on the table.

The following four recipes are all baked, healthy casseroles that take 10 minutes or less to prep. Plus, each makes 6-8 servings so you can treat your roommates and still have leftovers to bring for lunch. If only we could remember to floss after dinner, we'd be two for two on resolutions this week.
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
If you love cauliflower rice...
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
Try this cheesy, healthier take on a classic casserole.

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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
Broccoli “Rice” Chicken Casserole
Serves 6-8
Prep Time: 10 minutes
Total Time: 1 hour


Ingredients
2 bags (10 oz. each) fresh cauliflower florets
1 bag (10 oz.) fresh broccoli florets
2 tbsps extra-virgin olive oil
1 1/4 tsp coarse salt
1/4 tsp ground black pepper
3 cups shredded or diced cooked chicken (we used rotisserie chicken)
2 containers (12 oz. each) condensed cream of mushroom soup
1 1/2 cups shredded sharp yellow cheddar cheese

Ingredients
1. Preheat oven to 425°. Place cauliflower florets in a food processor and pulse until cauliflower is roughly the size of grains of rice.

2. Transfer to a 9-by-13-inch baking dish with broccoli, olive oil, salt, and pepper. Stir to coat evenly with olive oil. Bake 15 minutes. Carefully remove dish from oven and stir in chicken and soup.

3. Reduce heat to 375° and return dish to oven for 30 minutes. Top with shredded cheese and bake until melted, about 5 minutes. Let sit 10 minutes before serving.
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
If you've got pasta, sauce, and a few other pantry ingredients...
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
You're only five minutes of prep time away from a comfort food extravaganza.

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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
Simple Whole Wheat Pasta Bake with Olives, Capers & Basil
Serves 6-8
Active Time: 5 minutes
Total Time: 50 minutes


Ingredients
1 lb. medium whole wheat pasta shells
1 jar (24 oz.) best quality pasta sauce of choice (tomato based)
3/4 cup sliced black, green, or mixed olives
2 tbsp capers, drained and rinsed
1-1 1/2 tsp crushed red pepper flakes
2 cups part skim shredded mozzarella
1/2 cup lightly packed basil leaves

Instructions
1. Preheat oven to 425°. In a 9-by-13-inch baking dish, combine pasta, sauce, three cups water, olives, capers, and red pepper.

2. Cover dish tightly with foil and bake 35 minutes. Remove from oven, uncover, and stir mixture well.

3. Top with cheese and return to oven until cheese is melted, about 10 minutes. Top with basil just prior to serving.
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
If you're afraid of cooking salmon in a pan...
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
This oven-friendly, no-fail fish dish is much less intimidating.

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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
Salmon with Green Curry Quinoa
Serves 6-8
Active Time: 10 minutes
Total Time: 1 hour


Ingredients
2 1/2 cups quinoa, rinsed thoroughly
1 can (14.5 ounces) coconut milk
3 1/4 cups reduced sodium chicken broth
2 tbsp coconut oil
1 tsp coarse salt
5 tbsp green curry paste
1 jalapeño, seeded and finely chopped
1 large bell pepper, seeded and cut into 1/4-inch thick strips
2 lbs. skinless thick-cut salmon, cut into 6 pieces
Salt & pepper
1 small bunch cilantro
1 lime, cut into wedges

Instructions
1. Preheat oven to 400°.

2. In a 9-by-13-inch baking dish, spread quinoa into an even layer. In a large microwave safe bowl, combine coconut milk, chicken broth, coconut oil, and salt. Microwave until hot, 3-4 minutes. Whisk in curry paste. Slowly pour mixture over quinoa and add jalapeño and bell pepper in a single layer.

3. Cover dish tightly with foil and bake 40 minutes. Remove dish from oven and uncover.

4. Season salmon with salt and pepper and arrange in a single layer over quinoa. Cover tightly with foil, return to oven and bake 10 minutes. Uncover and top with cilantro leaves and lime wedges just prior to serving.
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
If you're a fan of baked nachos...
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
Try a more well-rounded meal with similar flavors.

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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
Smoky Southwest Sweet Potato Casserole
Serves 6-8
Active Time: 10 minutes
Total Time: 1 hour


Ingredients
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 small bunch scallions, white and green parts separated, thinly sliced
2 tbsp extra-virgin olive oil
1/2 tsp coarse salt
1 tsp smoked paprika
1 bag (10 oz.) frozen corn, thawed
1 can (15 oz.) black beans, drained and rinsed
3 cups shredded or chopped cooked chicken
2 cups thick and chunky style green sauce
1 can (10 oz.) diced tomatoes with green chilies, drained
1 cup shredded Mexican cheese blend
1 cup crushed multigrain tortilla chips, optional
Scallions, for serving, optional
Avocado slices, for serving, optional
Greek yogurt, for serving, optional

Instructions
1. Preheat oven to 450°.

2. In a 9-by-13-inch baking dish, combine sweet potatoes, scallion whites, olive oil, salt, and smoked paprika. Bake 15 minutes.

3. Reduce heat to 400° and remove dish from oven. Add corn, black beans, chicken, green sauce, tomatoes with green chilies, and stir to combine. Return dish to oven and bake 25 minutes, or until heated through.

4. Sprinkle with cheese and tortilla chips and bake until cheese is melted, about 5 minutes. Top with scallion greens, avocado, and Greek yogurt (if using) and serve.
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Photographed by Davide Luciano for Big Leo; food styling by Brett Kurzweil for Art Department; prop styling by Alex Brannian for BA Reps.
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