Cooking Pan Meal Prep: 8 Delicious Organic Single-Pan Recipes

chef cooking in a cooking pan

Nothing beats the feeling of heading off for the day knowing that you have an absolutely delicious lunch to look forward to. Thankfully, you don't need anything more than an oven or stove and a cooking pan set to make some outstanding meals for yourself. Once you start doing your own organic meal prep, you'll wonder why you waited so long to start.

Organic food is grown or raised with little to no artificial medicines, fertilizers, or pesticides. Without these additives, your food is fresher and more free of potentially toxic chemicals. Not only is organic production the safer option for you as a consumer, but it's also better for the planet as a whole. While none of these recipes require organic ingredients, we recommend them for best results.

Benefits of Meal Prepping

Eating healthy meals during the week isn't easy when so many quick dining options are anything but. With meal prepping you are in full control of what you eat. By preparing just a few different meal prep meals using a cooking pan, each providing you with multiple servings, you build a weekly menu for yourself with minimal cooking time. Just heat your prepared meals, and you're ready to eat in no time flat. Simply put, meal prepping gets you eating better more consistently.

Why Choose a Cooking Pan for Your Organic Meal Prep?

One of the primary benefits of meal prepping is making your life easier, and these recipes are the pinnacle of convenience. Each requires just a single cooking pan to complete. When you have so few parts of a meal to focus on, it's easier to make sure you're doing everything right. This leads to better results and more enjoyable meals for you all week long.

Only using one cooking pan also makes your life easier when it is time to clean up after cooking, too. Rather than staring down a sink full of dirty dishes, all you have is one cooking pan to clean. Whether that pan is a baking pan or a frying pan, you've just saved yourself valuable time at the sink.

cooking pan

Choosing the Best Cooking Pans for Meal Prep

There are two different types of cooking pan referenced in these recipes. The first is a baking pan, which is a large flat plan placed into an oven to cook food. The other option is a frying pan, or skillet. Each of these pans has their own benefits which we cover in their sections, and each allows for its own array of fantastic dishes, so try them both!

4 Best Organic Baked Cooking Pan Meal Prep Recipes

Recipes for baking pan meal preparation are the epitome of ease. Most recipes simply involve some prep work and then laying out the food on your cooking pan to bake for a set amount of time. You can even get to work on prep for one meal as the other cooks since you don't need to tend to the food in the oven frequently. The downside to these simplified recipes is that it does offer some limits to your options.

One pan chicken fajitas

You can't go wrong with fajitas, and this recipe is a tasty but straightforward choice. Just heat one of your prepared fajita bowls and put it on a tortilla. You don't even need the tortilla, as it is good enough to eat all on its own.

  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 tablespoon chili powder
  • 1-1/2 teaspoon cumin
  • 1-1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne optional
  • 2 large chicken breasts
  • 6 cups mixed vegetables
  • 1 lime, juiced
  • 1 tablespoon olive oil

Cooking steps

Preheat the oven to 425-degrees. Slice the chicken breasts and your choice of vegetables into 1/2-inch wide strips. Excellent options include zucchini, peppers, and onion. Put the chicken and vegetables into a large bowl, then add the olive oil and lime juice and toss liberally to coat the strips with oil and lime. Combine the sugar, salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne in a bowl, mixing thoroughly to create the rub for your meal.

Add the rub to the bowl in three equal portions, stirring between each to coat the chicken and vegetables. Spread the mixture out on your cooking pan and roast for 10 minutes. Flip the chicken and vegetables and bake until the chicken cooks thoroughly, which takes approximately 10 minutes.

Teriyaki salmon with vegetables

Fish are an excellent source of healthy protein, and salmon goes great with teriyaki seasoning. In addition to the sauce called for in this recipe, keep the bottle handy when eating your prepped meal and pour a little fresh teriyaki sauce over the top of your meal.

  • 1 salmon fillet
  • 2 bell peppers
  • 1/2 red onion
  • 1 cup carrots
  • 2 cups broccoli florets
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 1 cup teriyaki sauce

Cooking steps

Preheat the oven to 400 degrees, and chop your vegetables into bite-sized chunks while it heats up. Grease a baking pan and lay the salmon down in the middle of it. Toss your vegetables in a large bowl along with the olive oil, then spread the vegetables out on the pan around the salmon. Sprinkle salt and pepper over the pan to taste. Drizzle the teriyaki sauce over the vegetables and salmon, then bake until the salmon is flaky. This takes between 15 and 20 minutes.

Sausage and vegetables

Chicken dominates the single-pan recipe books, but it's not your only protein option. Baking up some delicious sausage adds variety to your week and provides a nice change of pace.

  • 12 ounces precooked sausage
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon dried onion flakes
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • Salt
  • Pepper

Cooking steps

Preheat the oven to 400 degrees and prep your ingredients while it heats up. Slice the sausage into 1/2-inch-thick pieces. Dice the pepper into 1/2-inch cubes. Slice the zucchini into thin slices, then chop into bite-sized chunks. Put the peppers, zucchini, and tomatoes in a bowl, then drizzle with olive oil. Sprinkle the onion flakes, paprika, parsley, and oregano, then add salt and pepper to taste. Toss the contents of the bowl by hand for even mixing.

Lay out the seasoned vegetables and sausage on a baking pan. Bake for 20 minutes then flip the sausage and vegetables for even cooking. Bake for an additional 10 to 25 minutes, until the vegetables are tender.

Roasted chicken and butternut squash

Variety is the spice of life, and this chicken dish packs each meal with a variety of foods to enjoy. From roasted chicken and guacamole to rice and beans, there's a little something for everybody.

  • 2 cups long-grain brown rice, cooked
  • 15 ounces canned black beans
  • 1 cup chopped cilantro leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chili pepper
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 3 cups cubed butternut squash
  • 1 red onion
  • 2 skinless, boneless chicken breasts, trimmed and cut in half lengthwise
  • 8 ounces guacamole

Cooking steps

Preheat the oven to 450 degrees and prep your ingredients while it heats up. Slice the red onions into 1/4-inch thick slices. Trim excess fat off the chicken breasts, then slice each in half lengthwise to create four wide and thin cutlets. Stir your cilantro into the cooked rice, and keep both the rice and beans warm. Combine the cumin, chili powder, salt, and pepper in a bowl to create your seasoning. Add the squash and onions to a bowl then drizzle with 1 tablespoon of olive oil. Add two teaspoons of seasoning and hand mix thoroughly. Spread the vegetables out on a foil-lined cooking pan once mixed.

Place the four chicken cutlets in the bowl and drizzle the rest of the olive oil over the cutlets. Sprinkle the remaining mix into the bowl and hand mix, then lay the cutlets out on the pan. Bake the contents of the pan for 12 minutes, then remove the chicken. Bake the vegetables for an additional 5 to 7 minutes until desired cook level is achieved. Slice the chicken cutlets into strips, or chop into cubes, while the vegetables cook. Combine guacamole, rice, beans, chicken, and vegetables and separate to create four servings.

4 Best Organic Stove Top Cooking Pan Meal Prep Recipes

You can get frying pans in a variety of styles, but you can use any one of them for most skillet based recipes. If, however, you are following a recipe like the cornbread which requires the pan to be put in the oven, be sure it is a cast iron skillet or similar oven-safe pan. Frying pan recipes usually need more tending to than baking pan recipes, but this also opens the door for creativity wider as well.

Shrimp Fried Vegetables

Shrimp and vegetables is a healthy option for your weekly meal prepping. It's easy to make with nothing more than a cooking pan on the stove and provides a tasty and nutritious meal to mix into your planning schedule.

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt
  • Pepper
  • Salt
  • Pepper
  • 1 lb shrimp
  • 2 tablespoons olive oil
  • 1 cup chopped red bell pepper
  • 1 cup chopped white onion
  • 1/2 cup chicken broth
  • 1 cup asparagus, chopped on a bias into 2- to 3-inch pieces
  • 1 cup diced zucchini

Cooking steps

Peel and devein the shrimp, but do not remove the tails. Combine the onion powder, garlic powder, and paprika with salt and pepper to taste in a bowl to create your seasoning. Add the shrimp to the bowl and mix thoroughly for even distribution of the seasoning. Heat 1 tablespoon of olive oil in your skillet over medium, then add the shrimp and cook for 1 to 2 minutes per side until pink.

Remove the shrimp and replace with onions, pepper, and the remaining olive oil, then cook for 4 minutes while occasionally stirring. Pour the chicken broth into the skillet along with the asparagus, then cook covered for 2 minutes. Lift the lid and stir every 30 seconds. Add zucchini to the skillet and cook covered for an additional 3 minutes. Put the shrimp back into the skillet and cook for 1 minute.

Thai peanut chicken stir fry

Add a taste of Thailand to your daily dining with this delicious stir-fry recipe. Not only is it a tasty meal with just one pan, but it's also great for you, too! Quinoa is a healthier choice for diners looking to eat less rice.

  • 1/3 cup quinoa
  • 1/3 cup powdered peanut butter
  • 2 tablespoons soy sauce
  • 1/2 tablespoon honey
  • 1 teaspoon red wine vinegar
  • 3 minced cloves of garlic
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon sesame oil
  • 1 pound boneless skinless chicken breast
  • Salt
  • Pepper
  • 3 cups fresh broccoli florets
  • 1 sliced red bell pepper
  • 1 cup edamame

Cooking steps

Bring the water and quinoa to a boil over high heat, and then cover and let simmer on low for 15 minutes. Cut the chicken breasts into 1-cubic-inch chunks and sprinkle with salt and pepper to taste. Whisk the powdered peanut butter, almond milk, soy sauce, honey, vinegar and garlic in a bowl to make your sauce.

Heat a pan on medium-high and add a half tablespoon of sesame oil. Cook the chicken in the hot oil for 5 minutes, and then remove the chicken from the pan. Add the remaining oil to the pan. In it, cook the broccoli, peppers, and edamame. Stir regularly for 7 minutes, until the vegetables are tender. Pour the sauce into the pan and stir to coat them. Reduce the heat to medium-low then pour the cooked quinoa into the pan while stirring thoroughly. Add the cooked chicken back into the mixture before portioning for meals.

Jalapeno chicken cornbread

Sometimes you just want to add a nice treat to your meal rotation. A slice of this cornbread is the perfect side to one of the other meals listed here, but it doesn't have to play second fiddle, either. With meat and vegetables to go with the bread, a bigger slice will fill you up.

  • 3 teaspoons olive oil
  • 1 diced yellow onion
  • 1 pound ground turkey
  • 1 cup frozen sweet corn
  • 15 ounces tomato sauce
  • 3 minced cloves garlic
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • Salt
  • Pepper
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 large egg
  • 2 tablespoons honey
  • 1/2 cup unsweetened almond milk
  • 1 seeded and diced jalapeño
  • 1/2 cup frozen sweet corn
  • 1/2 cup shredded Mexican cheese blend

Cooking steps

Preheat the oven to 350 degrees. Set a burner to medium-high, and then saute the onions in 1 tablespoon of olive oil for 3 to 5 minutes. Add your ground turkey to the pan, using a spatula to break the meat up into small pieces as it cooks, for 7 minutes. Add the tomato sauce, garlic, chili powder, oregano, cumin, and salt and pepper to taste. Next simmer on low for 10 minutes.

Combine flour, cornmeal, baking powder and 1/4 teaspoon of salt in a large bowl and whisk until thoroughly mixed. Whisk the egg, honey, almond milk and olive oil in a second bowl. Combine the wet and dry cornmeal bowls, and whisk until blended. Add the corn and diced jalapenos to complete the cornbread batter. Sprinkle the cheese over the mixture in the skillet, then pour the bowl atop the cheese. Bake the contents of the skillet, checking the bread after 25 minutes. If the cornbread is still wet, put it back in the oven for a few more minutes then test again.

Steak fajitas

You can't top a steak when it comes to mouth-watering delight. This simple fajita recipe includes a delicious marinade which packs loads of flavor into each piece of meat. Accented by a side of peppers and onions, these fajitas won't let you down.

  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1 juiced lime
  • 3 minced cloves of garlic
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 2 pounds flank steak
  • Salt
  • Pepper
  • 2-1/2 tablespoons cooking oil
  • 2 sliced white onions
  • 1 sliced poblano pepper
  • 3 sliced bell peppers

Cooking steps

Combine olive oil, orange juice, lime juice, garlic, cumin, chili powder, oregano, paprika and cilantro in a large, resealable plastic bag. Seal and shake thoroughly to mix. Seal the steak inside of the bag and allow to marinate in the refrigerator for at least two hours. Remove the bag from the fridge 30 minutes before cooking, then remove the steak from the bag and pat dry.

Heat a skillet with 1 tablespoon of oil over medium-high heat. Cook the steak on both sides for approximately 4 minutes each side, adjusting the time to match your desired temperature (rare, medium, well, etc.) Remove the steak from the skillet and allow to rest. Add 1-1/2 tablespoons of oil to the skillet, along with the onions, pepper and a sprinkling of salt. Cook for 8 minutes or until tender, while occasionally stirring to prevent burns. Slice the steak into thin strips, and divide the steak and vegetable mix into portions for meals.

To Our Table's Choice

When you're cooking a recipe that only needs one cooking pan and one heating element, it gives you an opportunity. It's easy to get a second meal on a second pan going to double your final product. That's why we recommend doubling down on fajitas. With the tasty steak fajitas in a skillet on the range, throw the chicken fajitas into the oven. When you finish, you could easily mix and match with one chicken fajita and one steak fajita in each meal!

Do you have any great organic recipes using only one cooking pan? We'd love to hear it, so share it with us in the comments.


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