One-dish meals are easy, convenient, and allow cooks to spend less time in the kitchen

What could be easier than breakfast, lunch or dinner, all in one dish? With everyone looking for ways to spend what free time we have, these delicious, no-fuss meals are the perfect way to still enjoy our free time while spending less time in the kitchen.

When entertaining at home, one-dish meals can reduce the amount of time spent in the kitchen, allowing more time for you to enjoy the company of your guests. Try doubling a recipe and keep a second meal on hand in your freezer. Just add a hearty roll, salad or dessert to finish off the menu. When time is at a premium, potpies and casseroles are an easy and convenient entrée. Just pop them in the oven and go about your business. Meals done in a slow cooker will give you even more time.

One-dish Breakfast Meals

Breakfast scrambles are easy to make—just mix up some hash browns, eggs and bacon and fry them all together in a pan until bubbly. Or make a frittata with some leftover spaghetti; add that to a buttered pan and pour some beaten eggs over it. Don’t mix it up! Just wait a few minutes and then flip it over until done. Top with some Parmesan cheese and sliced green onions.

Sausage and Cheesy Grits Casserole

2 cups water

1/2 cup quick-cooking grits

3-1/2 cups shredded extra-sharp Cheddar cheese

4 eggs, lightly beaten

1 cup milk

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1-1/2 pounds mild bulk pork sausage, cooked, crumbled and drained

Tomato wedges (for garnish)

Fresh parsley sprigs (for garnish)

In a medium pan, bring water to boil; stir in grits. Return to boil; reduce heat to low, and cook 4 minutes, stirring occasionally. Add cheese, stirring until melted.

In a large bowl, combine eggs, milk, thyme and garlic powder; stir well. Gradually stir about one-fourth of hot grits mixture into egg mixture; add remaining hot mixture, stirring constantly. Stir in sausage. Pour into a lightly greased 11x7-inch baking dish. At this point, you can refrigerate for up to 8 hours. Bake, uncovered, at 350 degrees for 50 minutes or until set. Garnish with tomato wedges and parsley. Makes 6-8 servings.

Grecian Frittata

1 Tbsp. vegetable oil

1 cup frozen hash browns with onions and peppers

1 Tbsp. chopped fresh oregano

1-1/2 cups chopped spinach

8 eggs

1/2 cup milk

Salt and pepper to taste

1/2 cup crumbled feta cheese

In a 10-inch ovenproof skillet, heat oil over medium heat until hot. Add potatoes and oregano and cook about 3 minutes, stirring frequently. Stir in spinach, stirring frequently, until potatoes are tender and spinach is wilted. Reduce heat to medium-low.

In a medium bowl, beat eggs, milk, salt and pepper until blended; stir in cheese. Pour over potato mixture. Cover and cook about 10 minutes or until eggs are set and browned on bottom. Place skillet in oven and broil about 2 minutes, until the top just starts to brown. Remove and serve. Makes 4 servings.

One-dish Luncheon Meals

Looking for something quick and delicious for lunch? One-dish salads, whether hot or cold, always make for a great change-of-pace. Add sliced steak, shrimp, crabmeat or any kind of deli meat for an enjoyable entrée.

Fettuccini and Salmon Salad

1 pkg. (8 oz.) spinach fettuccini

1 cup refrigerated dill dip

1 pkg. (10 oz.) frozen green peas, thawed

4 green onions and tops, sliced

1 can (14-3/4 oz.) red or pink salmon, skin and bones removed, flaked

Cook fettuccini as directed on package; drain. In a large bowl, toss fettuccini, 1/2 of dill dip, peas and onion slices. Top with flaked salmon. Serve immediately with remaining dill dip. Makes 4 servings.

Cool Avocado Soup

1/2 seedless cucumber, chopped

1 medium avocado, peeled and pitted

1 green onion, chopped

2 Tbsps. plain yogurt

2 Tbsps. fresh mint

4 tsps. limejuice

1-1/2 tsps. salt

1/4 tsp. ground black pepper

1/4 tsp. ground cumin

1 radish, chopped

Place the cucumber, avocado, onion, yogurt, mint, limejuice, salt, pepper, cumin and 1 cup cold water in a blender; process until smooth. Chill for at least one hour. Serve garnished with chopped radish and any remaining mint leaves. Makes 4 one-cup servings.

One-dish Main Meals

What could be easier than dinner in just one dish? This full-flavored dish can be prepared in just one skillet.

Sweet and Sour Chicken with Figs and Stuffed Olives

2 tsps. olive oil

8 small (bone-in) chicken thighs

1/4 tsp. salt

2 cloves garlic, minced

1/2 cup chicken broth

1/4 cup red wine vinegar

2 tsps. cornstarch

2 tsps. packed brown sugar

3/4 cup dried figs, each cut in half

1/4 cup chopped pimiento-stuffed olives

5 oz. baby spinach or arugula

In a non-stick 12-inch skillet, warm oil over medium-high heat until hot. Add chicken and sprinkle with salt; cook, turning once, until chicken is browned and juices run clear when thickest part of thigh is pierced with tip of knife, about 8-10 minutes per side. Transfer chicken to plate. Add garlic to skillet and cook, stirring, for 30 seconds.

Meanwhile, mix broth, vinegar, cornstarch and sugar in a cup with whisk or fork. Add broth mixture to skillet, bring to a boil and let it bubble, stirring, until browned bits are loosened from bottom of skillet and sauce has thickened slightly, about 1 minute. Stir in figs and olives; return chicken with any juices to skillet and heat through.

Arrange spinach or arugula on four plates. Spoon chicken mixture over the greens.

Norm Harding is a cooking columnist for the Beacon. To send him recipes, e-mail him at nharding@brunswickbeacon.com.