Stick to a One-Pan Plan

Beef-and-Brussels Sprouts Stir-Fry

Ready in 20 Minutes
A ripping-hot skillet works as well as a wok to sear food fast. Just be sure to use one that can take the heat, preferably cast-iron or a large, heavy-bottomed stainless. Feel free to substitute any cruciferous vegetable cut into even pieces in place of Brussels sprouts, from broccoli and cauliflower to cabbage and bok choy.

• Recipe: Beef-and-Brussels Sprouts Stir-Fry

Red Pepper, Potato, and Ricotta Frittata

Ready in 40 Minutes
Easier than an omelet, this hearty Italian egg dish makes enough to feed a family—all in a single skillet. Use any combination of fillings you'd include in a traditional omelet.

• Recipe: Red Pepper, Potato, and Ricotta Frittata

Whole Wheat Pesto Pizza

Ready in 40 Minutes
Double the recipe (making two pizzas) to feed four to six people. Make the Arugula Pesto while the dough stands.

• Recipe: Whole Wheat Pesto Pizza

• Cooked ground turkey sausage, sliced red onion, and sliced sweet mini bell peppers
• Roasted butternut squash, sliced shallots, sun-dried tomatoes, and fresh sage
• Mozzarella cheese slices, plum tomato slices, and basil
• Thinly sliced potatoes, mushrooms, and fontina cheese

Crispy Chicken Thighs with Pasta and Pesto

Ready in 45 Minutes
This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.

• Recipe: Crispy Chicken Thighs with Pasta and Pesto