One-pot meals are every busy parent’s life-saver! Easy, quick, and scrumptious, one-pot meals are packed with flavors and ingredients – making it the ultimate go-to recipe for the whole family.
Here are some of our favorite weekday recipes:
Creamy Chicken and Mushroom Chowder
- 1 tbsp butter
- 1 clove garlic
- 1 onion (minced)
- 2 celery stalks (chopped)
- 2 carrots (chopped)
- 1 tbsp freshly chopped thyme kosher salt
- 1 lb red potatoes (quartered)
- 8 oz baby bella mushrooms (sliced)
- 1 qt unsalted chicken broth
- 1 bay leaf
- 4 cups shredded rotisserie chicken
- 1 cup heavy cream
- Freshly ground black pepper
- 2 tbsp freshly chopped chives
- In a large Dutch oven over medium heat, melt butter. Cook garlic, onions, celery, carrots, and thyme. Season with salt and stir occasionally, 5 minutes.
- Add potatoes, mushrooms, chicken broth, and bay leaf, and simmer until potatoes are tender, 20 minutes.
- Add chicken, heavy cream, and pepper and simmer, 5 minutes, then remove bay leaf.
- Garnish with chives and serve immediately.
For more info, visit Delish’s website.
- 1-1/2 cups uncooked whole wheat penne pasta
- 3/4 lb lean ground beef (90% lean)
- 2 tbsp onion (finely chopped)
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 2 tbsp dill pickle relish
- 2 tbsp prepared mustard
- 2 tbsp ketchup
- 1 tsp steak seasoning
- 1/4 tsp seasoned salt
- 3/4 cup shredded reduced-fat cheddar cheese
- Green onions (chopped, optional)
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Drain pasta; add to meat mixture.
- Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Sprinkle with cheese.
- Remove from the heat; cover and let stand until cheese is melted.
- Garnish with green onions if desired.
For more info, Taste of Home’s website.
One Pot Lemon Orzo Shrimp
- 1 lb medium shrimp (peeled and de-veined)
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- 1 onion (diced)
- 1/2 tsp dried oregano
- 8 oz orzo pasta
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes (drained)
- 1/2 cup frozen peas
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400 degrees F.
- Season shrimp with salt and pepper, to taste; set aside.
- Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes.
- Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan.
- Place into oven and bake until shrimp are cooked through, about 12-14 minutes.
- Serve immediately.
For more info, visit Damn Delicious’ website.
Pork Chop with Chard and White Beans
- 2 tbsp olive oil
- 4 boneless pork chops (¾ inch thick; about 1½ pounds total)
- 1 tsp paprika
- kosher salt and black pepper
- 5 cups of of Swiss chard (stems thinly sliced and leaves torn into bite-size pieces)
- 1 medium onion (chopped)
- 1 15.5-ounce can cannellini beans (rinsed)
- 2 tbsp red wine vinegar
- Heat 1 tbsp of the oil in a large skillet over medium heat. Season the pork with the paprika, 1/2 tsp, and 1/4 tsp pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil. Reserve the skillet.
- Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes.
- Add the beans, chard leaves, and 1/4 tsp each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork
Honey-Soy Glazed Salmon with Mushrooms and Peppers
- 1/4 cup seasoned rice wine vinegar
- 2 tbsp toasted sesame oil
- 1/3 cup light soy sauce
- 1/3 cup Honey
- 2 to 3 tsp chili-garlic sauce
- 1 tbsp Chinese or Dijon mustard
- 1 skin-on salmon fillet
- 2 package shiitake mushrooms
- 1 red bell pepper
- 1 large bunch green onions
- 2 package instant microwave Jasmine rice
- Toasted sesame seeds
- Heat oven to 475 degrees F. Stir together 3 tablespoons vinegar, 1 tbsp sesame oil, soy sauce, and next 3 ingredients; set aside 1/2 cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tbsp soy mixture.
- Bake salmon at 475 degrees F for 8 minutes. Toss mushrooms and next two ingredients with 1 tbsp of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes or until desired degree of doneness and vegetables are just tender.
- Prepare rice according to package directions. Stir rice and remaining 1 tbsp each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.
For more info, visit Country Living’s website.
In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 tsp coarse salt and tsp pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
In a 2-cup glass measuring cup, whisk cornstarch with 2 tbsp water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.
For more info, Martha Stewart’s website.