Just the thought of making supper in a single pan is intriguing. As the dishwasher, I appreciate fewer pots and pans to wash. As a beginning cook, I loved the idea of something simple. I found this title and these three recipes in a 1996 issue of “Taste of Home” magazine. These recipes have become family favorites. Over the years, I have modified them to fit with our schedules and appetites. I originally made them in my silver electric skillet. When the kids were little and their appetites were small, it was the perfect pan. As they grew, so did my pans. Today, I use my large roasting pan with lid or my heavy Dutch oven. We may not have as many mouths to feed, but the appetites are still large. I make large batches because I love to have leftovers to eat later in the week.
    You can make these recipes in a large skillet on the stovetop as originally directed or you can use whatever pan fits your family’s appetites. The pork chop recipe is easy to throw in the oven at a low temperature. I usually bake it at 250-325 degrees depending upon how long I have to be out in the barn. The spaghetti recipe bakes well too, but you do need to stir it every once in a while so the noodles do not stick. The chicken stir fry is one you prep before you go out and cook when you get in. Dinner will be ready in less than 30 minutes.
    My favorite thing about baking supper in the oven while I am out doing chores is when I walk back in the house. The warm smell of supper permeating throughout the house makes me feel like someone else did all the cooking and I had a night off.

Pork chop supper
6 pork loin chops (3/4 inch thick)
½ cup flour
2 Tbsp. vegetable oil
2 tsp. dried thyme or sage
2 tsp. salt
¼ tsp. pepper
4 large potatoes
5 medium carrots, sliced ¼ inch thick
1 medium onion cut into wedges
3 cups beef broth
    Dredge pork in flour. Heat oil in large skillet; brown chops on both sides. Sprinkle with seasonings. Peel and cube potatoes. Add to skillet along with carrots and onion. Pour broth over and bring to a boil. Reduce heat. Cover and simmer for 40-50 minutes or until pork and vegetables are tender. Great on a cold night. Very few leftovers.

One-skillet spaghetti
1 pound ground beef
2 medium onions, chopped
1 package (7 ounces) ready-cut spaghetti
28 ounces diced tomatoes, undrained
¾ cup chopped green pepper
½ cup water
8 ounces sliced mushrooms, drained
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. sugar
1 tsp. salt
1 cup shredded cheddar cheese
    In a large skillet, brown beef and onions. Drain. Stir in uncooked spaghetti and everything but the cheese. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until spaghetti is tender. Sprinkle with cheese. Cover and heat until melted.

Chicken stir fry
    The key to this recipe is having all the veggies prepped and the meat marinating while doing chores. Whip together when you come in from the barn.
1 pound boneless chicken, cut into strips
3 Tbsp. cornstarch
2 Tbsp. soy sauce
½ tsp. ground ginger
¼ tsp. garlic powder
3 Tbsp. cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 tsp. chicken bouillon granules
    Place chicken strips in resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder. Add to bag and shake well. Refrigerate for at least 30 minutes. In large skillet or wok, heat 2 Tbsp. oil. Stir fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil. Stir fry veggies for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.