36 One Pot Meal Recipes

The following listing of one pot meal recipes comes from Mr. Food's website.  I'm including them on the blog so I don't lose track of them . . . so many great recipes!

Country Chicken and Rice - It’s no wonder one-pot recipes are tops on so many of our lists when it comes to dinnertime solutions. We think the best part of this recipe is that the longer it cooks the better the flavors blend.

Cozy Beef Stew - This warm and cozy beef stew is the perfect one-pot meal to throw together and cook on the stovetop. The best part is it tastes even better the next day, so it fits as a make-ahead, too!

Easy Cook Pot Roast - Wait 'til your gang gets a whiff of this roast cooking in your slow cooker! This is one-step cooking at its finest, with the vegetables and gravy teaming perfectly with the eye of round roast and making any day a special day!

Chicken Cacciatore One Pot - Our Chicken Cacciatore One-Pot is chicken, mushrooms, tomatoes, onions, peppers, and spices galore, all in one pot. Do you love it?

Saucy White Chili - Get ready for an exciting new kind of chili! This chicken chili made with Great Northern beans, tomatoes and Tex-Mex flavorings gives chili a whole new meaning!

Complete Lamb Stew - Isn't it great? A whole meal cooked in one pot! I wonder if our ancestors knew how thankful we'd be to them for making our lives easier today.

Italian Seafood One Pot - Here's a super blend of Mediterranean seafood that our ancestors made in just one pot. We can do it the same way today, which still means lots of flavor and little cleanup!

French Country One Pot - Traditional recipes for dishes like our French Country One-Pot are easy but use lots of pots and pans. Well, from the ingredients here, you'll know you're in for a taste treat. And from the title, you'll know you're in for a cleanup treat, too!

Old World Goulash - This saucy one-pot meal earns points for long-cooked flavor without a lot of long prep. Old World Goulash is a hearty all-in-one dish that'll warm and satisfy your hungry gang.

One Pot Mac and Cheese - It's a lightning-quick stovetop version of mac and cheese, made with spaghetti. No spaghetti? Use ziti. No ziti? How about shells? We can change this recipe every time or keep it the same but one thing won't change: the great taste!

One Pot Couscous - This easy one-pot international favorite starts with bite-sized boneless leg of lamb chunks and pasta pearls known as couscous. It cooks up into a flavorful, change-of-pace Moroccan-style lamb stew your gang is sure to enjoy!

Easy Burgoo - This Cajun-style one-pot features both chicken and beef with gumbo-style vegetables in a meal your gang is sure to ask for again and again.

Best Broccoli Casserole - Best Broccoli Casserole is loaded with creamy vegetables and crunchy nuts. It's got the perfect casserole consistency - not too mushy, but still warm and comforting.

Slow Cooked Italian Pot Roast - If you don't have a slow cooker, we suggest that you go out and get one ASAP! This recipe alone, with its fork-tender beef smothered in a rich and zesty sauce, will make your purchase worthwhile.

Amish Ham and Cheese Casserole - Amish recipes are all the rage, probably because of their huge comfort-factor. Our easy version of this classic country Amish Ham and Cheese Casserole takes advantage of some market shortcuts. Same great taste, but a bit less work for us.

Far East Beef and Rice - Far East Beef and Rice is an east meets west one pot dish that's packed with flavor. Budget-friendly ground beef gets its lively taste from a variety of veggies and taste bud pleasing seasonings.

One Pot Primavera - Here's a one-pot twist on a light pasta dish brimming with fresh vegetables. Mix up our One-Pot Primavera and enjoy the fresh and easy goodness.

Beef with Barley - Our beef with barley recipe is a great make ahead meal that offers old-fashioned long cooking tasty comfort! Welcome your gang home to this hearty one pot, for a dinner that satisfies long after they're done eating it!

Tuscan One Pot - Chock-full of mood-boosting, healthy ingredients, this hearty, flavorful Tuscan One Pot Italian-style stew is sure to brighten dinnertime. Savor every last drop of this easy one pot with some crusty whole grain bread.

Simmerin' Beef One Pot - One pot simmering means the stove does all the work and you get all the credit. Who wouldn't like that?!

Sicilian One Pot - If you think one-dish meals tend to be dull and bland, you haven't tasted our Sicilian One Pot, made with sausage, chicken and lots of other goodies! Talk about zip!

Homemade Hash - Our Homemade Hash is the perfect easy corned beef hash recipe. Leftover potatoes and cooked corned beef stretches into a hearty new meal that satisfies everybody.

Cuban Shredded Beef - The classic Cuban ropa vieja (in Spanish) refers to this savory slow-cooked beef dish that's shredded, like its literal translation old clothes. We're betting these zesty flavors will make it a favorite on your table!

Southern Beef Stew - One-pot meals are great for chilly weather, so what could be better than the comforting taste of an old favorite made Southern-style with a surprise ingredient?coffee?!

One Pot Spaghetti and Sausage - One-Pot Spaghetti and Sausage makes dinner easy. Have this hearty Italian meal on the table in less than thirty minutes.

Rigatoni Bolognese - Your passport to Italy is no further than your own kitchen when you cook up this all-in-one-pot sensational Rigatoni Bolognese! No need to go over budget at a restaurant or travel halfway around the world to enjoy this easy Italian classic!

Savory Short Ribs - The long, slow cooking makes these beef short ribs as tender as can be, the perfect one-pot meal for a hungry gang. With hearty barley and healthy veggies, Savory Short Ribs is an all-in-one good choice!

Sausage and Bean One Pot - This hearty one-pot meal is part soup, part stew, and adds up to a comforting main-dish meal. You'll love Sausage and Bean One Pot for how easy it is to make, how good it tastes and how little there is to clean up!

Shrimp Boil - Throw your shrimp, sausage and veggies together in this quick and tasty one-pot recipe. The taste is so spicy and original that it's sure to please even non-seafood lovers!

Pleasin' Beefy Chicken Bake - What do we do when the gang can't agree on beef or chicken for dinner? We give 'em exactly what they want - an easy one-pot dish that'll please one and all!

Spicy Rigatoni - If you're looking for a hearty, flavor-packed meal in one pot, you've found it! With broccoli, beans, sausage and pasta, what more could you ask for than Spicy Rigatoni?

Simple Turkey Pot - Why wait for Thanksgiving to enjoy those comfort tastes we all love? Toss everything together in your slow cooker and you'll have a complete one-pot turkey dinner without any work.

Mardi Gras Jambalaya - Alright, pretend it's Mardi Gras. Throw all these ingredients in one pot and crank up your favorite New Orleans jazz. That's the way to turn regular-old dinner into a celebration!

Irish Beef Stew - All eyes will be smiling, Irish or not, when we serve up this hearty Irish Beef Stew inspired by the classic tastes of the Emerald Isle. This all-in-one-pan meal cooks up to be weeknight or company special.

Greek Island Frittata - Even though a frittata is a "loaded" omelet, it's still pretty easy to make. So if you like to keep things simple, and if you like dishes with a foreign flair, this one's for you!

Seafood One Pot - If you're a seafood lover, roll up your sleeves, grab a loaf of crusty bread and a big bowl and spoon, and you'll be "in business", as we always said.

Read more at http://www.mrfood.com/One-Pots/36-Quick-and-Easy-One-Pot-Meals/#vCXRrO11MriyuhHv.99

Chocolate Chip Cheesecake

It doesn't get any easier than this . . . cost effective too!

Have you bought a pre-made cheesecake lately?  Expensive!

Can't wait to try this recipe :)

Ingredients

• 3 (8-ounce) packages cream cheese, softened
• 3 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough
• 
  

Instructions

1. Preheat oven to 350 degrees F. 
    
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside. 
    
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough. 
    
4. Bake 45 to 50 minutes, or until golden and center is slightly firm. 
    
5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
   
   
   
   

Photo and Recipe Source:  Mr. Food

Potato Salad Recipes

Potato salad is one of my favorite foods!

It is one of those meal items that can be varied in so many ways.

Usually, I just add mayo, lots of hard boiled eggs, dill and pickles.

It is how I've made it for years and years.  I love to sneak a little

bowl of it while it is still warm!  Yum!!

Sometimes you just need to vary things a bit, so I went to one

 of my favorite food websites and did a search of potato salad

 recipes.  Lots to choose from!  

My choice to feature is this "No Bake" Bake Potato Salad

 since baked potatoes are another favorite!  

The photo comes from Mr. Food's website.

Ingredients

• 8 medium potatoes (about 3 pounds), 
• scrubbed and cut into 1-inch chunks
• 
  
• 1 tablespoon salt
• 
  
• 1 (16-ounce) container sour cream
• 
  
• 1/4 cup real bacon bits
• 
  
• 4 scallions (green onions), thinly sliced
• 
  
• 1/2 teaspoon black pepper
• 
  
• 
  

Instructions

Place potatoes in a large pot and add enough water to cover them. 

Add salt and bring to a boil over high heat. 

Cook potatoes 10 to 15 minutes, or until fork-tender; 

drain well and allow to cool slightly.

In a large bowl, combine remaining ingredients; mix well. 

Add potatoes and mix until well combined.  

Serve warm, or cover and chill until ready to serve. 

Click here for lots of potato salad recipes
 from Mr. Food's website

Truck Stop Home Fries

In celebration of 75 years of Idaho Potatoes, 

the Famous Idaho Potato Truck will be touring the country!  

Click here to see where you can see this giant spud on wheels

One of my favorite foods is the potato and home fries is one of my
 favorite ways of preparing them since breakfast is my favorite meal. 
 I love the spin of adding bacon to the mix!

Ingredients

• 6 Idaho russet potatoes, thinly sliced
• 8 bacon slices
• 1 large onion, thinly sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 
  

Instructions 

1. Fill a large saucepan 3/4 full with water; add potatoes and bring to a boil over high heat. Cook 10 to 12 minutes, or until fork-tender; drain and set aside.
    
2. Meanwhile, in a large skillet over medium-high heat, cook bacon until crispy. Remove to a paper towel-lined plate to drain, then crumble. Add onion to bacon fat and sauté 5 to 7 minutes, or until it starts to brown. Add potatoes, bacon, salt, and pepper; toss gently and cook 15 to 20 minutes, or until brown, stirring occasionally.

Source:  Mr. Food

Almond Crunch Granola

Since we have been searching for healthy snack substitutes that we will actually enjoy, I was thrilled to find this awesome recipe for granola.  

Description 

This granola is packed with good ingredients, well as vitamin E. It's also low in sodium. Eat a handful or sprinkle it on berries or yogurt.

Serves 

12

Notes, Tips & Suggestions 

*To toast almonds: Spread almonds in a single layer in shallow pan. Place in cold oven, toast at 350 ° F, 9-11 minutes, stirring occasionally, until lightly toasted. Cool on counter.

Source
Almond Board of California

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Ingredients

• 1 cup slivered almonds, toasted*
• 2 1/2 cups rolled oats (either old-fashioned or quick cooking)
• 1 cup flaked coconut
• 3/4 teaspoon cinnamon
• 1/2 cup honey
• 1/4 cup almond or vegetable oil

Preparation 

1. Preheat oven to 350° F. Combine toasted almonds with oats, coconut and cinnamon.
2. Whisk honey with oil and drizzle over almond-oat mixture, tossing to mix well.
3. Bake 30 minutes, stirring occasionally. Remove from oven, loosen with spatula and cool.

Clinton's Bacon Egg & Cheese Biscuit Casserole

Breakfast is my favorite meal . . . I could have it day or night or both and it wouldn't bother me.

Clinton Kelly's Bacon Egg and Cheese Biscuit Casserole recipe would be awesome for a brunch party and I wouldn't mind offering them as appetizers for any meal.

Do you watch The Chew?  I've just discovered the show and watch it every chance I get!  Click on the link at the end of this post for more recipes from The Chew.

Ingredients

For the Cheddar Chive Biscuits:


2 cup All Purpose Flour

1 tablespoon Baking Powder

1 teaspoon Sugar

1/4 teaspoon Baking Soda

1/2 teaspoon salt

6 tablespoon unsalted butter (chilled and cut into cubes)

3/4 cup buttermilk

1/2 cup chives (chopped)

3/4 cup Cheddar cheese (shredded)


For the Bacon Egg and Cheese Biscuit Casserole:

1 pound bacon (cooked and chopped)

cheddar chive biscuits

6 large eggs

1 1/2 cup milk

salt to taste

1/2 cup chives (chopped)

1/2 cup cheddar cheese (grated)



Instructions

For the Cheddar Chive Biscuits

Preheat the oven to 425 degrees. 
In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.

Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.

Pour buttermilk over mixture, add chives and cheese and gently stir to combine.

Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.

Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.

Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.



For the Bacon Egg and Cheese Casserole


Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.

Halve all biscuits, place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.

In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.

Bake covered in foil for 45-55 minutes until set.

Click here for more recipes from The Chew

Meatball Casserole

This is one of those recipes that you can vary in so many different ways.

It is quick and easy . . . and could even be used as a meal to use up leftovers!

Yield: 8 servings
Serving Size: 1/8 of 9X11 baking pan
Calories per serving: 368
Fat per serving: 8 grams

Ingredients

• 1/3 cup chopped onions
• 1/4 cup seasoned bread crumbs
• 5 tablespoons grated Parmesan cheese
• 1 egg
• 1 pound lean ground beef
• 1 loaf Italian bread, cut into 1-inch slices
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup mayonnaise
• 1/2 cup mozzarella cheese
• 1 teaspoon Italian seasoning
• salt & pepper to taste
• 2 cups (8 ounces) shredded Italian Blend cheese
• 1 (24 or 32 oz) spaghetti sauce
• 2 garlic cloves, minced

Instructions

1. In a large bowl, combine the onions, bread crumbs and 3 tbsp Parmesan cheese and egg.
2. Crumble beef over mixture and mix well.
3. Shape into 1-in. balls; place on a greased rack in a shallow baking pan.
4. Bake at 375° for 15-20 minutes or until no longer pink.
5. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used).
6. Combine the cream cheese, mayonnaise, Italian seasoning, salt and pepper and 2 tbsp Parmesan
7. Spread over the bread.
8. Sprinkle with 1/2 cup mozzarella.
9. Scatter meatballs over the cheese, pour sauce over the meatballs and top with remaining cheese
10. Bake, uncovered, at 350° for 30 minutes or until heated through.

Variations:

Use ricotta cheese instead of mayo and cream cheese.

Use italian sausage instead of meatballs.

Add strips of green pepper if italian sausage is used.

Use leftover spaghetti sauce

Cheddar Chicken Stuff Poblanos

Peppers are more like a passion in our kitchen and poblanos are one of my favorites!


Life has been much different lately with The Captain home from the hospital recovering from surgery. Grocery store rotisserie chicken has become my best friend!  This recipe is perfect for what I pick off of the chicken for a leftover meal.


Can't wait to try this recipe :)

4 large poblano chiles 
2 medium tomatoes, chopped 
1/2 medium white onion, chopped 
1 large clove garlic, chopped 
1 tsp. dried oregano, crumbled 
1 tsp. ground cumin 
Generous pinch ground cinnamon 
Kosher salt 
1 Tbs. olive oil 
2 cups shredded cooked chicken, preferably dark meat 
1-1/2 cups cooked brown or white rice 
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.) 
1/4 cup chopped fresh cilantro (including some tender stems) 
1 Tbs. lime juice 

---

Position an oven rack about 4 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.

Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.

Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt.

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 14; Protein (g): 37; Monounsaturated Fat (g): 9; Carbohydrates (g): 28; Polyunsaturated Fat (g): 2.5; Sodium (mg): 570; Cholesterol (mg): 125; Fiber (g): 5;

Source and credits:

photo: Scott Phillips

From Fine Cooking 97, pp. 21

December 31, 2008