Tag Archives: One-Pot

Skillet Lasagna

 

Lasagna doesn’t get easier than this Skillet Lasagna dish.  This is a one-pot meal that cooks the pasta right with everything else.  Skillet Lasagna is a perfect weeknight meal that your family will love.

 

Ingredients:
1 Tablespoon Olive Oil
1 Onion, thinly sliced
2 Cloves Garlic, minced
1 lb Ground Beef
8 oz Penne
15 oz can Tomato Sauce
14.5 oz can Petite Diced Tomatoes
1 Tablespoon Italian Seasoning
1 teaspoon Garlic Powder
24 oz Water
1 Cup Ricotta Cheese
8 oz Mozzarella Cheese, shredded

 

Heat olive oil in a large skillet over medium high heat.  Add onion and garlic and cook until softened, about 2-3 minutes.  Add ground beef, cooking until browned, about 5 minutes.

Add penne, tomato sauce, diced tomatoes, Italian seasoning, garlic powder and water.  Bring to a bubble, reduce heat and simmer covered until pasta is tender, about 15-18 minutes.  Stir halfway through cooking.

Remove from heat.  Dot the top with ricotta cheese and gently fold in, leaving streaks of ricotta throughout the dish.  Top with mozzarella cheese and let it melt before serving.

 

 

Yield: 6-8 Servings

Skillet Penne with Chicken and Broccoli

 

Everyone loves a good one-pot meal for a quick and easy weeknight dinner.  This Skillet Penne with Chicken and Broccoli cooks all in the same skillet in just under 30 minutes total.  Dinner doesn’t get much easier than this!  Garlic is a main flavor in this Skillet Penne with Chicken and Broccoli, as there are 6 cloves of fresh garlic in there.  The garlic creates a delicious base for this meal.  There is also a bit of heat from the red pepper flakes, although not too overpowering.  Skillet Penne with Chicken and Broccoli is a simple, classic Italian meal with tons of flavor that I hope you enjoy.

 

Ingredients:
1 lb Boneless, Skinless Chicken Breasts
1/4 Cup Olive Oil
1 Onion, thinly sliced
6 Garlic Cloves, minced
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Dried Oregano
2 1/2 Cups Chicken Broth
2 1/2 Cups Water
8 oz Penne
8 oz Broccoli Florets, cut into 1 inch pieces
1 Cup Grated Parmesan Cheese

 

Thinly slice the chicken breasts and season with salt and pepper.  Heat 1 Tablespoon olive oil in a large skillet over medium/high heat.  Once hot, add the chicken and let brown for 1 minute without moving it.  Stir and let cook another 2 minutes.  Reserve on a plate.

Add 1 Tablespoon of olive oil to the same skillet over medium heat.  Add onion and 1/2 teaspoon salt, cooking until softened, about 5 minutes.  Add garlic, red pepper flakes and oregano and cook for about 30 seconds.  Pour in 1/2 cup broth and simmer until some of the liquid is evaporated.  Add the remaining broth, water and penne.  Simmer over medium/high heat until the pasta is almost cooked, about 12 minutes.

Add the broccoli and chicken with any juices from the plate.  Simmer until the pasta and broccoli are tender and the chicken is heated and cooked through.  Remove from the heat and stir in the remaining 2 Tablespoons olive oil and the Parmesan cheese.

 

 

Yield: 4 Servings

-Recipe adapted from Cook’s Country magazine-

Curry Chicken Quinoa

 

This is a quick and easy one pot meal that is perfect for a weeknight dinner!

 

Ingredients:
1 Tablespoon Olive Oil
1 ½ lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1 Small Onion, chopped
2 Garlic Cloves, finely grated
15 oz Can Diced Tomatoes
1 Tablespoon Curry Powder
½ Tablespoon Chili Powder
1 teaspoon Freshly Ground Nutmeg
2 Cups Chicken Broth
1 Cup Quinoa
12 oz Bag Frozen Peas
Salt & Pepper, to taste

 

Heat the oil in a large pot over medium-high heat.  Add the chicken and onion, sauteing until the chicken is browned.

Stir in the tomatoes, curry powder, chili powder and nutmeg.  Simmer for a couple minutes.

Add the chicken broth and bring to a bubble.  Stir in the quiona and reduce heat to medium-low.  Cover the pot and cook for 20 minutes.  Stir in the peas in the last couple minutes of cooking.

 

Serves: 4

 

-Recipe by: One Dish Dinners-

 

One-Pot Chicken and Brown Rice

 

Ingredients:
1 Tablespoon Olive Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt and Freshly Ground Black Pepper
1 Large Yellow Onion, cut into 8 wedges
2 Celery Stalks, cut into 1 1/2-inch pieces
2 Medium Carrots, cut into 1 1/2-inch pieces
1 Bay Leaf
1 Cup Brown Rice

 

In a large pot, heat the oil over medium-high heat.  Season the chicken with salt and pepper.  Place the chicken skin side down in the pot.  Cook until browned on both sides, about 5 minutes per side.

Add the onion and celery, cover and cook on low for 20 minutes.

Add the carrots, bay leaf, 1 3/4 cups water, rice, salt and pepper.  Bring to a bubble over high heat, reduce heat and simmer covered until the rice is cooked, about 45 minutes.

 

Serves: 4

-Recipe comes from MarthaStewart.com-