Co-op High 5 Recipes

Busy back-to-school routines, holiday parties, less daylight… there are plenty of reasons you may not feel like cooking sometimes. But before you order takeout (again), it’s time to re-imagine what dinner can look like. Instead of following an intricate recipe with 20 ingredients and even more steps, go for something simple, with a lot less prep and way more yum!

You’d be surprised to find out just how many meals are a total high five – five ingredients that is! From comforting, cozy pasta and soups to protein-packed entrees and pizza too, we’re here to help make these recipes even easier with some of our favorite Co-op foods, made right here.

Homemade Pizza

Pizza night, anyone? Save this recipe for a Friday night when you want to go out for a slice but also want to stay in after a long week. Plus, homemade pizza is actually fun to make and knocks all those other chain pizza pies out of the park. High five!

Serves 4

Ingredients

  • Co-op pizza dough

  • Muir Glen pizza sauce

  • Ferndale Farmstead mozzarella cheese

  • Sausage, pepperoni, or plant-based meat

  • Fresh veggies – think bell peppers, tomatoes, mushrooms, onions, and more!

Directions

  1. Prepare the pizza dough as instructed on the directions.

  2. Once the dough is prepared on a round sheet pan or pizza stone, spread half the can of pizza sauce over the dough.

  3. Add the toppings – start with meat followed by veggies and cheese.

  4. Place in a pre-heated 500°F oven for 12-15 minutes, or until the crust is golden brown.

Pro Tips

  • Although it may be tempting, avoid overloading the pizza with too many toppings. Too many toppings = too much weight, leading to a potentially undercooked crust.

  • Wait until the pizza dough has reached room temperature before baking. I cannot stress this enough! I didn’t wait and my pizza was a burnt, yet gooey crust mess. RIP.

  • P.S. If you want to make this recipe literally one step and one ingredient, our take-and-bake pizzas are always a good idea.

Herb & Garlic Chicken with Buttery Fennel-Leek Orzo

This dinner is on a weekly rotation at my house. Fennel and leek add a rich, buttery flavor to the orzo while our Co-op made herb and garlic marinated chicken makes this dish feel extra special – without hours of waiting for the chicken to marinate.

In the summer, I love pairing this dish with a homemade Greek salad. In the fall, some steamed broccoli or green beans really hit the spot.

Serves 4

Ingredients

  • Co-op Herb & Garlic Marinated Chicken Breast

  • 1 fennel bulb

  • 1 leek

  • 3/4 cups orzo

  • 3 cups chicken stock, divided

Additional pantry ingredients: salt, pepper, butter, oil

Directions

  1. Heat some oil and butter in a skillet over medium heat. Once shimmering, add in the leeks and fennel and cook till soft and fragrant, about 3 minutes.

  2. Add the orzo to the skillet and cook till browned and toasty, about 5 minutes.

  3. Pour in 1/2 cup of chicken broth, stirring quickly to deglaze the pan. You don’t want to miss this part – all the flavorful, deglazed browned bits are worth it.

  4. Once the chicken broth has evaporated, reduce heat to medium-low and pour in ½ cup of chicken broth, stirring constantly to combine. Once the chicken broth is almost entirely evaporated, but before the pan gets totally dry, pour in the next ½ cup of broth. Complete this process until you’ve used all 2 1/2 cups of broth. Make sure to stir consistently so the orzo cooks. Reduce heat to the lowest setting and keep warm on the stovetop, stirring occasionally. Add more chicken broth if the pan gets too dry.

  5. Heat another oiled skillet over medium-high heat. Once the oil is shimmering, add in the chicken breast. Depending on how much you have, you may need to use two skillets. Cook until the sides are opaque, about 9 minutes.

  6. Flip and cook for another 9 minutes. Using a meat thermometer, temp the meat at 170°F before allowing it to rest on a cutting board.

  7. Finish the orzo off with a squeeze of lemon. Distribute the orzo to the plates and top with the chicken. Voila!

Ravioli Casserole

While this less-than-traditional take on lasagna certainly isn’t your Italian grandma’s recipe, it is fuss-free and easy enough to make on a weeknight, and I mean it. I made this recipe after working a 10-hour shift, and it was easy-breezy, extra-cheesy.

Serves 4

Ingredients

  • Fresh Ravioli

  • Co-op Made marinara sauce

  • Co-op Made Spaghetti Meat Blend

  • Mozzarella

  • 1 yellow or white onion, diced

Additional pantry ingredients: Italian seasoning, salt, pepper, oil

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Prepare the ravioli according to the package, making sure not to overcook them. Drain and set aside.

  3. Heat a drizzle of olive oil over medium-high heat in a large sauté pan. Toss in the onions and sauté until translucent.

  4. Add in the spaghetti meat blend, breaking it up with a wooden spoon. Continue cooking till browned, and drain off any extra fat.

  5. Add the spaghetti sauce to the meat and onions, stirring till well combined. Season with Italian seasoning, salt, and pepper to taste.

  6. Get layering! In a 9x9x9 casserole dish, put down an initial layer of meat sauce, followed by ravioli, then more meat sauce, and then cheese. Repeat 2-3 times till you’ve used up all of the ingredients.

  7. Put the casserole in the oven for 20 minutes. If you like your cheese crispy, turn on the broiler for an additional 2-3 minutes. Keep an eye on the broiler – you want crispy, not burnt!

  8. Let the casserole cool for 10 minutes before cutting and serving with a piece of crusty Co-op bread and a green salad.

Chicken Tortilla Soup

Who doesn’t love a good fall soup? Whenever I’m in a pinch on a cold, stormy Washington day, I always come back to this simple, hearty, and easy recipe from the first cookbook I ever bought myself. I’ve made a few tweaks, but I give lots of credit to Tieghan of Half Baked Harvest – she’s the real genius behind this soupy masterpiece.

Serves 6

Ingredients

  • Co-op rotisserie chicken, shredded

  • 1 16oz jar salsa verde

  • 1 16oz can enchilada sauce

  • 1/2  cup brown rice

  • 1 yellow onion, chopped

Additional pantry ingredients: chicken broth, salt, pepper, taco seasoning

Directions

  1. Heat some oil in a large stock pot over medium heat. Toss in the diced onion and a crack of salt and pepper.

  2. Once the onion is cooked down a bit, stir in 2-3 tbsp of taco seasoning.

  3. Add the salsa verde, enchilada sauce, and 2 cups of chicken broth to the pot. Season to taste with salt, pepper, and more taco seasoning.

  4. Bring to a boil over medium-high heat. Once boiling, stir in the brown rice, turn the heat to low and cover the pot. Allow the brown rice to cook for 45 minutes.

  5. Test the brown rice to check for doneness. Once the brown rice is tender and just a bit chewy, stir in the chicken.

  6. Allow the chicken to simmer in the pot for 5 minutes, till warmed through.

  7. Divide the soup in bowls and serve with toppings of your choosing! I like a squeeze of lime, some cheese, and of course, tortilla chips.

Notes

  • For a vegetarian-friendly version, sub black beans for the chicken and veggie stock for the chicken stock.

There you have it! A handful of recipes you can make with five ingredients or less. The best part? Your wallet will thank you for skipping takeout. And that, my friends, deserves another high five!

Do you have a go-to weeknight dinner recipe you can whip up with just 5 ingredients? We’d love to hear your secret. You can submit your personal high five recipes to community@skagitfoodcoop.com

 

Leigha StaffenhagenComment