One-Pot Meals for Every Night of the Week

It’s the time of year when we’re all back into the swing of early mornings, jam-packed schedules and rushed dinners. Some nights, we’re lucky if we have time to throw something in the microwave between activities. If you have a lot on your plate, figuratively, these one pot meals will help you get easy, hearty dinners on the table quick—because we know you don’t have time to waste.

SKILLET LASAGNA

THIS FAMILY FAVORITE DELIVERS ALL OF THE FLAVOR OF LASAGNA IN HALF OF THE TIME. SPICY TURKEY SAUSAGE BOOSTS THE FLAVOR.

INGREDIENTS

1 jar (24-26 oz or 680-700 mL) marinara sauce

3 cups (750 mL) water

8 oz (250 g) lasagna noodles

1 lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed

2   garlic cloves, pressed

2 oz (60 g) Parmesan cheese

2 tbsp (30 mL) chopped fresh parsley, divided

1 cup (250 mL) fresh whole milk ricotta cheese (about 8 oz/250 g, see Cook’s Tip)

1/2 cup (125 mL) shredded mozzarella cheese

1/4 tsp (1 mL) coarsely ground black pepper

 Additional grated Parmesan cheese (optional)

DIRECTIONS

Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil.

Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.

As noodles cook, place sausage into (10-in./24-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.

Meanwhile, grate Parmesan cheese using Rotary Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.

To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield:

6  servings

Nutrients per serving:

Calories 470, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium 1200 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

3 starch, 3 medium-fat meat (3 carb)

Cook’s Tips:

Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

The attractive ruffled edge of regular lasagna noodles add to this dish’s visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

SKINNY MAC ‘N CHEESE

INGREDIENTS

1 1/2  lbs (700 g) cauliflower (half of a large head or 1 small head)

8 oz (250 g) uncooked elbow macaroni (2 cups/500 mL)

2   garlic cloves, peeled

1 1/2 cups (375 mL) chicken stock or chicken broth

1/2 cup (125 mL) milk

2 tbsp (30 mL) flour

8 oz (250 g) reduced-fat sharp cheddar cheese (2 cups/500 mL grated)

1 cup (250 mL) 2% plain low-fat Greek yogurt

 Salt and black pepper (optional)

DIRECTIONS

Cut cauliflower into large chunks, keeping core intact. Using Veggie Strip Maker grate cauliflower florets into large Stainless Steel Mixing Bowl to measure 3 cups (750 mL) (see cook’s tips).

Place cauliflower and macaroni in Rockcrok® Dutch Oven or Deep Covered Baker. Using Garlic Slicer, slice garlic into Dutch Oven.

See also  How To Choose the Right Vanilla

Whisk stock, milk and flour with Stainless Steel Whisk until blended. Pour into Dutch Oven; mix well. 

Microwave, covered, on HIGH 17–20 minutes or until macaroni is tender, stirring once halfway through cooking.

Meanwhile, grate cheese with Microplane® Adjustable Coarse Grater. 

Using Silicone Oven Mitt Set, carefully remove Dutch Oven from microwave to Stackable Cooling Rack. Add yogurt and 1½ cups (375 mL) of the cheese; stir until well blended. Season to taste with salt and pepper. Sprinkle with remaining cheese. 

Microwave, covered, on HIGH 1 minute or until cheese is melted. 

Yield:

5  servings of 1 cup/250 mL

Nutrients per serving:

Calories 340 Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 46 g, Fiber 4 g, Protein 26 g

Cook’s Tips:

 The easiest way to grate the cauliflower so that it stays in the bowl is to hold the Veggie Strip Maker at an angle into the large bowl while grating the florets. See step 1.

You can add color and flavor by adding 2 large peeled carrots, grated into short pieces with the Veggie Strip Maker in step 2.

ONE-POT CHICKEN DINNER

ONE POT, TWO WAYS! CHOOSE EITHER THE RICE OR POTATO VARIATION FOR A COMPLETE MEAL.

INGREDIENTS

Chicken

1   whole chicken (3½–4 lbs/1.6–1.8 kg)

 Canola oil for spritzing

3 tbsp (45 mL) Bell Pepper Herb Rub

Herbed Rice Variation    Garlic Mashed Potato Variation

2 large carrots, peeled and coarsely chopped

1 medium onion, coarsely chopped

2 cups (500 mL) chicken stock or broth

1 cup (250 mL) uncooked converted white rice

2 garlic cloves, pressed

1 tbsp (15 mL) Bell Pepper Herb Rub

2 lbs (1 kg) “B” size unpeeled Yukon gold potatoes

6 garlic cloves, peeled

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

DIRECTIONS

Remove and discard the giblets and neck from the chicken cavity, and trim the excess fat from the chicken if necessary.

Lightly spray or brush the chicken with the oil. Completely coat the outside of the chicken with the remaining rub. Place the chicken, breast side up, into the Rockcrok® Dutch oven.

Prepare Herbed Rice or Garlic Mashed Potatoes.

FOR HERBED RICE:

Place carrots, onion, rice, stock, garlic and 1 tbsp (15 mL) rub in Dutch Oven; mix well. Then place the chicken, breast-side up, into Dutch Oven.

FOR GARLIC MASHED POTATOES:

Place chicken, breast side up, into the Dutch Oven. Arrange potatoes and garlic around chicken

Microwave, covered, until the chicken reaches 165°F (74°C) and juices run clear, 25–30 minutes. Remove the Dutch oven from the microwave. Let stand 10 minutes (temperature will rise to 170°F/77°C). Remove the chicken and carve.

For Herbed Rice, stir before serving with chicken. For Garlic Mashed Potatoes, add salt and pepper; mash the potatoes. Serve with chicken.

Yield:

4-6  servings

Nutrients per serving:

U.S. Nutrients per serving (One-Pot Chicken with Herbed Rice): Calories 500, Total Fat 22 g, Saturated Fat 6 g, Cholesterol 125 mg, Sodium 680 mg, Carbohydrate 30 g, Fiber 1 g, Protein 44 g

U.S. Nutrients per serving (One-Pot Chicken with Garlic Mashed Potatoes): Calories 490, Total Fat 22 g, Saturated Fat 6 g, Cholesterol 125 mg, Sodium 760 mg, Carbohydrate 28 g, Fiber 2 g, Protein 41 g

Cook’s Tips:

Garlic Mashed Potatoes Variation: The potatoes fit closely around the chicken. No need to add extra liquid; the drippings are enough to cook the potatoes! (See Step 3)

A whole chicken works best in this recipe (rather than chicken pieces) because it will be more tender and juicy. And, the drippings from the whole chicken are used to season the rice or potatoes!

See also  How To Knead Dough (Without A Stand Mixer!)

PORK POT STICKER STIR-FRY

MEALS THAT USE ONE POT ARE GREAT FOR CLEANUP, AND (BONUS!) THIS ONE HAS TONS OF VEGETABLES.

INGREDIENTS

1 1/2 tbsp (22 mL) canola oil

24   frozen pork and vegetable pot stickers (about 1 lb/450 g)

8 oz. (250 g) ground pork

4   green onions, thinly sliced

1 1″ (2.5 cm) piece fresh gingerroot, grated (1 tsp/5 mL)

2   garlic cloves, pressed

2   carrots, julienned or grated

½   medium red bell pepper, diced

1 can (8.75 oz./225 g) whole baby sweet corn, drained

8 oz. (250 g) sugar snap peas, trimmed

¼ cup (60 mL) reduced-sodium soy sauce

2 tsp (10 mL) sesame oil

1 tsp (5 mL) cornstarch

DIRECTIONS

Heat the oil over medium-high heat in the Nonstick Saute & Steam Pan for 2 minutes. Add the pot stickers. Cook until golden brown, about 6–8 minutes, turning frequently. Remove from the pan.

Add the pork, onions, gingerroot, and garlic to the pan. Cook over medium heat until cooked through, 3–4 minutes, breaking the pork into crumbles. Drain the fat, if necessary, and return the pork to the pan.

Add the carrots, bell pepper, corn, and snap peas. Cook until crisp-tender, 3–4 minutes.

Mix the soy sauce, sesame oil, and cornstarch in a small bowl. Pour into the pan. Stir for 1 minute until heated through.

Return the pot stickers to the pan. Cook and stir for 1 minute to heat through.

Yield:

6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 300, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Sodium 790 mg, Carbohydrate 25 g, Fiber 3 g, Sugars 4 g (includes 0 g added sugars), Protein 16 g

This recipe has several steps and requires the use of several pots. The combination of sauteing, steaming, steaming, and stir frying is a great way to prepare this dish. You will be enjoying the finished product by the time you have gotten all the pots used for this recipe. Kudos to you!

Barbecue Ranch Lamb Chops from One Pot or Two?

The following are Barbecue Ranch Lamb Chops from One Pot or Two? You will want to make this as soon as you know it’s going to be a summer barbecue, but that’s okay because it could also be made in a slow cooker during cold weather months.

INGREDIENTS

4   medium carrots, peeled and chopped

4   celery stalks, chopped

2 large red potatoes, cut into 1/2″ (1 cm) cubes (about 2 cups/500 mL)

4 lamb loin chops (about 1½ lbs/675 g), trimmed of fat and cut in half lengthwise

                1 tbsp (15 mL) vegetable oil

                ½ tsp (2 mL) coarsely ground black pepper

                ¼ cup (60 mL) balsamic vinegar

                1 onion, sliced into ½” (1 cm) pieces

                ½ cup (125 mL) Barbecue Sauce or Jam

                ½ cup (125 mL) frozen corn kernels. (See Cook’s Tip)

DIRECTIONS:

Place the carrots, celery, potatoes, and lamb chops in the Rockcrok® Dutch oven. Toss with oil and pepper. Set aside.

In a small bowl mix the vinegar, onion and barbecue sauce or jam until well blended. Pour over the lamb chops and vegetables in Dutch oven; toss to coat evenly. Cover and microwave on high heat for 12 minutes until the lamb reaches an internal temperature of 140°F (60°C). Remove from microwave; uncover and let stand for 5 minutes before serving. Stir before serving with frozen corn kernels sprinkled over top of chops.

See also  Best Air Fryer Dehydrator 2020 Has The Answer To Everything

Which One-Pot Meal Is Right for You Tonight?

In the Rockcrok® kitchen, one-pot meals have many advantages. These are some of our favorites:

So little clean up is a great time saver for the busy cook. You can guarantee that your meal will be moist and flavourful because you cook it all in one pot. You can make a complete meal including side dishes with one pot!

Each recipe has its own personality:

Are you looking for something simple? How about No Potatoes Tonight? It’s always good to look at this simple favourite when you’re on the road or with other family members who don’t like to eat their veggies.

How much money does the average Pampered Chef consultant make?

The average consultant makes between $20,000 and $35,000 in a year. We need a lot of people like you to be able to make big sales.

Are miniature food models as good as regular sized ones?

Mimimg food models is a trend we love here at Rockcrok®. Miniature food models are made of only the finest materials and are generally quite realistic looking. They look fabulous when placed on shelves to attract customers or even on display tables in supermarkets!

What is the most popular Pampered Chef item?

The most popular Pampered Chef item is the multi-use utensil set called The Silver Spoon®. It has many uses from serving to scooping. It makes cooking easier, friends!

What are the top five Pampered Chef items sold every year?

The top five Pampered Chef items sold every year are the simmer ring, The Silver Spoon®, the Pastry Brush, the rubber scraper and silicone kitchen utensils.

What is the most frequently asked question?

The most frequently asked question is “Which one-pot meal is right for me tonight?” It’s a great question and we’re here to help you choose! Here are just a few of our one-pot meals that will leave your tummy happy and make clean-up a breeze.

How much money does the average Pampered Chef consultant make?

The average consultant makes between $20,000 and $35,000 in a year. We need a lot of people like you to be able to make big sales.

Are miniature food models as good as regular sized ones?

Miniature food models are made of only the finest materials and are generally quite realistic looking. They look fabulous when placed on shelves to attract customers or even on display tables in supermarkets!

What is the most popular Pampered Chef item?

The most popular Pampered Chef item is the multi-use utensil set called The Silver Spoon®. It has many uses from serving to scooping. It makes cooking easier, friends!

What are the top five Pampered Chef items sold every year?

The top five Pampered Chef items sold every year are the simmer ring, The Silver Spoon®, the Pastry Brush, the rubber scraper and silicone kitchen utensils.

What is the most frequently asked question?

The most frequently asked question is “Which one-pot meal is right for me tonight?” It’s a great question and we’re here to help you choose! Here are just a few of our one-pot meals that will leave your tummy happy and make clean-up a breeze.

This book contains proven recipes to help you make delicious and healthy one-pot meals. All the ingredients are added into Stockpot Rockcrok® 5-1/2 qt. to create a wonderful meal for your family.