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One-Pan Wonder Meals

Kuhn's Market – One-Pan Wonder Meals – July

We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!

July is all about picnics and backyard barbecues with friends and family.  Kuhn’s Market has come up with some fresh and new summer One-Pan Wonders that will be the hit of any get together!  From Saucy Barbecue Shrimp to a delicious Patchwork Quilt Cake, summer never tasted so good!

Fourth of July Baked Beans




  • 1/2 pound ground beef
  • 1 large onion, finely chopped
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/2 cup barbecue sauce
  • 2 tablespoons yellow mustard
  • 2 tablespoons molasses
  • 1/2 teaspoon chili powder
  • 2 cans (13.7 ounces each) beans with tomato sauce
  • 1/2 pound bacon strips, cooked and crumbled



  • Preheat oven to 350°.
  • In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  • Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add beans and bacon.
  • Transfer to a greased 13×9-in. baking dish.
  • Bake, covered, 45 minutes.
  • Bake, uncovered, 10-15 minutes longer or until heated through.


Barbecued Picnic Chicken




  • 2 garlic cloves, minced
  • 2 teaspoons butter
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup chili sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon celery seed
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
  • 2 dashes hot pepper sauce
  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up



  • In a large saucepan, saute garlic in butter until tender.
  • Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
  • On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally.
  • Baste with sauce.
  • Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.


Barley Corn Salad



  • 2 cups cooked medium pearl barley
  • 2 cups frozen corn, thawed
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 3 green onions, chopped
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper



  • In a large bowl or pan, combine the first 6 ingredients.
  • In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well.
  • Drizzle over salad and toss to coat.
  • Cover and refrigerate for at least 2 hours before serving.


Saucy Barbecue Shrimp




  • 1/2 cup butter, cubed
  • 1 medium onion, chopped
  • 1 bottle (18 ounces) barbecue sauce
  • 1 bottle (12 ounces) pale ale beer or nonalcoholic beer
  • 2 pounds uncooked shell-on shrimp (31-40 per pound), deveined
  • French bread baguette, sliced



  • Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes.
  • Stir in barbecue sauce and beer.
  • Place shrimp in a 13×9-in. baking dish.
  • Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking.
  • Serve with grilled baguette slices.



Tex-Mex Summer Squash Casserole




  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 can (4 ounces) diced jalapeno peppers, drained
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup salsa
  • 4 green onions, sliced
  • 1/4 cup chopped red onion



  • Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.
  • Transfer to a greased 13×9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes.
  • Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.



Patchwork Quilt Cake




  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk


  • Frosting:
  • 1 cup butter, softened
  • 3 cups confectioners’ sugar
  • 4 teaspoons vanilla extract
  • 3 to 4 tablespoons heavy whipping cream
  • Assorted fresh berries
  • 1-1/2 pounds ground turkey



  • Preheat oven to 350°. Grease a 13×9-in. baking dish.
  • Cream butter and sugar until light and fluffy, 5-7 minutes.
  • Add vanilla and eggs, 1 at a time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk.
  • Transfer to prepared dish.
  • Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely.
  • For frosting, beat butter until creamy; gradually beat in confectioners’ sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.
  • Before serving, top with berries in a patchwork quilt pattern.



Buffalo Chicken Dip




  • 1 package (8 ounces) cream cheese, softened
  • 1 cup chopped cooked chicken breast


  • 1/2 cup Buffalo wing sauce
  • 1/2 cup ranch or blue cheese salad dressing
  • 2 cups shredded Colby-Monterey Jack cheese
  • French bread baguette slices, celery ribs or tortilla chips



  • Preheat oven to 350°.
  • Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing.
  • Sprinkle with cheese.
  • Bake, uncovered, until cheese is melted, 20-25 minutes.
  • Serve with grilled baguette slices.


Grilled Angel Food Cake with Strawberries




  • 2 cups sliced fresh strawberries
  • 2 teaspoons sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons balsamic vinegar
  • 8 slices angel food cake (about 1 ounce each)
  • Optional: Reduced-fat vanilla ice cream and blueberry syrup



  • In a small bowl, toss strawberries with sugar.
  • In another bowl, mix butter and vinegar; brush over cut sides of cake.
  • On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side.
  • Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

Find Your Local Kuhn’s Market


1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100


2.)  Banksville Road


Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777


3.)  Bellevue


Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546


4.)  Beulah Road


Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555


5.)  Highwood


Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808


6.)  Hopewell


Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200


7.)  Ingomar


Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700


8.)  McKnight Road


Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

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