One-Pot Dinners
After a hard day at work, there is nothing you want less than doing the dishes. And yet, this is not a reason to opt for fast food. Today we are going to share with you six one-pot dinners that require almost no clean up.
These recipes are comforting, flavorful and will make your cooking and cleaning routine less time-consuming.
Delicious One-Pot Dinners
Beef Goulash
Ingredients
- 1 medium yellow onion
- 2 cloves garlic
- 3 tsp olive oil
- 1 lb (450 g) lean ground beef
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tbsp tomato paste
- 15 oz (425 g) fire-roasted diced tomatoes
- 15 oz (425 g) tomato sauce
- 1 ½ cups (375 ml) low-sodium beef or chicken broth
- 1 tbsp Worcestershire sauce
- 2 tsp dried Italian seasoning
- 2 bay leaves
- 4 oz (115 g) elbow macaroni
- 4 oz (115 g) cheddar cheese
Instructions
- Dice the onion and mince the garlic. Heat olive oil in a Dutch oven over medium-high heat. When it starts to shimmer, add the onion and cook for about 5 minutes, then add the garlic and cook for another minute.
- Add the ground beef, salt, and black pepper. Cook for 5 to 7 minutes, breaking up the meat with a spatula.
- Add the tomato paste and cook for 1 to 2 minutes, stirring. Pour in the diced tomatoes, tomato sauce, broth. Add in Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil.
- Stir in the macaroni, cook for 15 to 18 minutes over medium-low heat without a lid, occasionally stirring.
- Remove from the heat. Take out the bay leaves. Stir in the shredded cheddar cheese.
Chicken Taco Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp paprika
- 2 tsp dried oregano
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 4 cups (950 ml) low-sodium chicken broth
- 15 oz (425 g) canned black beans
- 15 oz (425 g) canned diced tomatoes
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 cup (165 g) corn kernels
Instructions
- Preheat the oil in a Dutch oven. Add in the diced onion and minced garlic and cook until tender, occasionally stirring.
- Add all the spices and cook for 1 minute.
- Pour in the broth, drained and rinsed beans, and tomatoes. Stir to combine.
- Add the chicken breasts and bring the ingredients to a boil. Reduce the heat and simmer until cooked through. Remove the meat from the pot, shred it with two forks, return it to the pot. Add in the corn and stir.
- Top off the finished dish with thinly sliced scallions, shredded cheddar, and crushed tortilla chips.
Creamy Broccoli Pasta
Ingredients
- 1 lb (450 g) broccoli, cut into bite-sized florets
- 12 oz (340 g) small shell pasta
- 4 ½ cups (1070 ml) water
- ½ cup (120 ml) whole-milk plain Greek yogurt
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 pinch red pepper flakes
- ½ cup (280 g) grated Parmesan cheese
Instructions
- Add all the ingredients except the cheese to a large pot. Stir everything to combine. Bring to a boil over high heat. Remove the lid and continue to cook for about 9 minutes, occasionally stirring.
- Remove the pot from the heat and add in the cheese. Stir to combine.
Creamy Cajun Chicken and Rice
Ingredients
- 2 tbsp vegetable oil
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 ½ tsp Cajun or Creole seasoning
- 1 medium yellow onion
- 2 medium celery stalks
- 1 medium green bell pepper
- 1 ½ cups (280 g) long-grain white rice
- 2 cloves garlic
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 ½ cups (600 ml) whole milk
- ½ cup (120 ml) low-sodium chicken broth
- 4 medium scallions
Instructions
- Preheat the oil in a Dutch oven over medium-high heat. Cut the chicken into 1-inch pieces, toss it with 1 tsp of the seasoning. Place it into the pot and cook for about 5 minutes until browned on the bottom. Transfer the chicken to a plate.
- Add the diced onion, celery, and bell pepper to the pot and cook for 6 minutes, occasionally stirring.
- Add in the rice, finely chopped garlic, salt, pepper, and the rest of the seasoning. Cook for 1 to 2 minutes, occasionally stirring.
- Add the milk and broth. Bring to a simmer, occasionally stirring. Place the chicken back into the pot and bring to a simmer once again.
- Reduce the heat to medium-low and cook covered for 15 to 20 minutes until there’s no liquid.
- Remove from the heat, top off with thinly sliced scallions, and set aside covered for 5 minutes.
Tomato Chickpeas and Orzo
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion
- 1 lb (450 g) orzo pasta
- 2 cloves garlic
- salt
- ground black pepper
- 4 cups (950 ml) low-sodium chicken or vegetable broth
- 28 oz (800 g) tomato puree
- 30 oz (850 g) canned chickpeas
- ½ cup (150 g) grated Parmesan cheese
- fresh basil to taste
Instructions
- Preheat the oil in a Dutch oven over medium-high heat. Add the diced onion and sauté for about 3 minutes. Add the pasta and minced garlic, season to taste, and cook for 1 minute.
- Pour in the broth, tomato puree, and drained and rinsed chickpeas. Stir and bring to a boil.
- Reduce to a simmer and cover with a lid. Continue to cook for another 10 minutes, frequently stirring. Stir in the cheese and top off the dish with chopped basil leaves.
Creamy Wild Mushroom Pasta
Ingredients
- 12 oz (340 g) mixed wild mushrooms
- 3 cloves garlic
- 2 tbsp olive oil
- 12 oz (340 g) linguine pasta
- 32 fl oz (900 ml) chicken, vegetable, or mushroom broth
- ¾ cup (180 ml) heavy cream
- salt
- ground black pepper
- grated Parmesan
Instructions
- Slice the mushrooms and mince the garlic.
- Preheat olive oil in a large pot. Add the mushrooms, cook for about 4 minutes. Add the garlic, pasta, broth, and heavy cream. Bring to a boil a cook for about 12 minutes uncovered occasionally stirring.
- Season with salt and pepper to taste. Top off the dish with grated Parmesan cheese.
These recipes require almost no clean up which makes them perfect meal options to relax on a weeknight. Did you like our one-pot dinners? Feel free to leave your comments below!
