One pan is all you need to make a family-favorite meal simply and quickly—and cleanup is a snap when there’s only one pan to wash. Here’s a workweek’s worth of winning recipes to get you started.

DILLED SHRIMP WITH RICE

Sauté 1 ½ cups shredded carrot, 1 cup sugar snap peas and ⅓ cup sliced green onion in 1 tablespoon butter in a large skillet for 2 to 3 minutes, or just until vegetables are crisp-tender. Stir in 1 pound peeled and cooked shrimp, 1 teaspoon finely shredded lemon peel and ¾ cup reduced-sodium chicken broth; bring to simmering. Stir in dill. Serve over steamed brown rice. Makes 4 servings.

STEAK AND MUSHROOMS

Brown 4 cube steaks in 2 tablespoons olive oil in a very large skillet over medium-high heat for 2 to 3 minutes on each side, or until browned. Transfer steaks to a serving platter; keep warm. Add 6 cloves minced garlic, ½ cup chopped red onion, 1 red bell pepper cut into thin strips and 1 (8-ounce) package pre-sliced button mushrooms to the skillet. Cook, while stirring, over medium heat for 5 or 6 minutes, or until liquid has almost evaporated. Stir in ¼ cup onion-flavored beef broth and ¼ cup whipping cream. Bring to boiling; reduce heat and simmer for 3 to 4 minutes, or until slightly thickened. Spoon mushroom mixture over steaks. Makes 4 servings.

PEPPERY PORK CHOPS WITH RICE PILAF

Sprinkle 4 (3-ounce) ¾-inch thick boneless pork loin chops lightly with lemon pepper blend. Cook chops in 1 tablespoon hot olive oil in a large skillet over medium heat for about 5 minutes; turn chops. Cook for 4 to 7 minutes longer, or until chops register 145°F on an instant-read thermometer. Remove chops from skillet; cover and keep warm. Add 3 cups thawed California-style frozen vegetables, 1 (14-ounce) can reduced-sodium chicken broth and 2 cups uncooked instant brown rice to the skillet. Bring to boiling; reduce heat, cover skillet and simmer for 5 to 7 minutes, or until vegetables are crisp-tender. Return chops to skillet; cover and heat through. Makes 4 servings.

GREENS, BEANS AND HAM

Drain 2 (15-ounce) cans white beans, reserving liquid. Cook 6 cloves minced garlic in 1 tablespoon olive oil in a large skillet over medium heat for 1 minute. Add beans and 2 cups cooked smoked ham cut into thin strips. Cook, while stirring, for about 5 minutes, or until heated through. Stir in 3 cups chopped fresh spinach; cover skillet and cook for 2 to 3 minutes, or until spinach wilts. If desired, thin mixture with reserved bean liquid. Makes 4 servings.

SPANISH CHICKEN WITH BLACK BEANS

Sauté 1 pound boneless, skinless chicken breasts, cut into 2-inch pieces, in 2 tablespoons olive oil in a large skillet until chicken is no longer pink on the outside. Remove chicken from skillet and keep warm. Add 1 (6- to 7.4-ounce) package Spanish rice mix, 1 ¾ cup water, 1 (15-ounce) can rinsed and drained black beans, 1 (14.5-ounce) can undrained diced tomatoes and reserved chicken. Bring to boiling; reduce heat, cover skillet and simmer for 15 to 20 minutes, or until rice is tender and chicken is fully cooked. Makes 4 servings.