Whether you prefer Mexican, Chinese, or Italian foods, there is a one-pot recipe out there for you. One-pot meals are dishes that are easy to make and easy to clean up. Oh yes, that is a win win. Another perk of one-pot dishes is that by preparing everything in one dish, you know that several food groups are included on each plate. Its the perfect way to sneak in some extra vegetables that might normally be pushed to the side of the plate.
One pot meals can also be more nutritious that cooking the traditional way. I know some of you are saying, Rebecca what do you mean? When cooking in water, nutrients from the vegetables, meats, etc. are released into the water. If simmered long enough, this would turn into a stock or a broth. If ingredients like rice or noodles are added to that water, they absorb the liquid and nutrients in it, which then makes them more nutritious!
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One pot meals...
- are an easy way to incorporate more vegetables
- increase nutritional value of less nutrient dense ingredients
- includes a variety of foods, textures, and consistencies in one dish
- are easy to make, easy to clean up
- have several food groups in one dish
If you are looking to create your own one pot meal, there are a few basic ingredients to always include:
- Source of protein - meat, seafood, beans - so many options here!
- Lots of vegetables
- Sauce - homemade is the best. Store bought is also fine but keep an eye on that nutrition label!
- Starch or alternative - noodles, rice, sweet potatoes, zoodles
Quick, easy, delicious and nutritious, count me in! Did you know, with the BTES App you have access to over 300+ recipes that are just like that. You can even add ingredients to your shopping list! Join now to see how cooking can be made simple!
Alright who is hungry? I know I am. Check out these quick and easy one pot dinner recipes.
One Pot Lemon Garlic Shrimp Pasta
Ingredients:
- 8 oz linguine
- 2 tablespoons olive oil
- 1 stick unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 ¼ lb large shrimp
- salt, to taste
- pepper, to taste
- 1 teaspoon dried oregano
- 4 cups baby spinach
- ¼ cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Directions:
- In a large pot, boil water and add pasta
- Cook, stirring frequently, until al dente
- Drain and set pasta aside
- In the same pan, heat olive oil and 2 tablespoons of butter
- Add garlic and crushed red pepper, cook until fragrant
- Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked
- Add oregano and spinach, cook until wilted
- Return cooked pasta to the pot, add remaining butter, parmesan, and parsley
- Stir until well mixed and the butter is melted
- When the shrimp are cooked, add lemon juice, mix once more,
- Serve while hot
- Enjoy!
Nutrition:
Calories 648 | Carbs 48g | Protein 36g | Fat 34g
Serving Size: 1 Plate / Serves: 4
One Pot Quinoa Enchiladas
Ingredients:
- 2 tablespoons grapeseed oil
- 1red onion, finely chopped
- 2cloves garlic, minced
- 1jalapeno, finely chopped (optional)
- 1 1/2 cup quinoa
- 1 cup low sodium chicken stock
- 10 oz can black beans
- 5 oz can diced tomatoes
- 10 oz can mild enchilada sauce
- 1avocado, peeled
- 1/2pound skinless, boneless chicken cutlets or breasts
- 1/4 cup cilantro, chopped
- shredded cheddar cheese (optional)
- lime wedges
Directions:
Chicken:
- Bring a medium sized pot of water to boil
- Turn the heat off and add chicken to the pot
- Cover and leave in water for 12 minutes, until chicken is cooked through
- Take the chicken out of the water and let cool to room temperature
- Use your fingers to shred the chicken, it’s very easy!
- Set aside on a plate
- In a deep skillet or medium high heat, add grapeseed oil, onions, garlic and jalapeno
- Cook for 3 minutes, until onions are translucent
- Add chicken stock, black beans, diced tomatoes, enchilada sauce and quinoa
- Stir well, bring to boil and lower heat to a simmer
- Cover and cook for about 15-17 minutes, until quinoa is cooked and most of the liquid is absorbed
- Turn the heat off
- Add avocado, cilantro and shredded chicken and mix well
- Serve topped with shredded cheddar, lime and a few cilantro leaves
Nutrition:
Calories 571 | Carbs 68g | Protein 29g | Fat 21g
Serving Size: 1 Plate / Serves: 4
Vegan Potato Leek Carrot Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks leeks, white and light green parts only
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 small zucchini, chopped
- 1 teaspoon dried thyme
- 1 cup coconut milk
- 3 cup vegetable broth, or water
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- Salt to taste
Directions:
- Heat oil on medium-high heat in a large soup pot.
- Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes
- Be careful not to burn the leeks.
- Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant.
- Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.
- Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes.
- Season with salt and pepper and adjust to taste.
Nutrition:
Calories 304 | Carbs 28g | Protein 8g | Fat 19g
Serving Size: 1 Bowl / Serves: 4
One Pot Creamy Spinach Lentils
Ingredients:
- 2 tablespoons butter or oil
- half yellow onion, diced
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- 1/2 cup dry white wine
- 2 cups uncooked lentils, rinsed
- 2 medium Yukon potatoes, chopped
- 4 cups chicken broth
- 1 bay leaf
- few sprigs fresh parsley
- few sprigs fresh thyme
- 1/2 cup half & half
- 3-4 cups packed fresh baby spinach
- salt & pepper, to taste
- olive oil and red wine vinegar for topping
Directions:
- Heat butter over medium heat
- Add the onions, carrots and celery
- Sauté for 10 minutes until the vegetables are roasted
- Add the wine slowly
- Next add the lentils, potatoes and broth
- Tie the bay leaf, parsley and thyme together and toss into the pot
- Simmer for 30 - 45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid.
- When the lentils and potatoes are soft, gently mash potatoes in the pot to make mixture creamy
- Remove the the tied herbs
- Add the half & half and spinach
- Stir to incorporate
- Season with salt & pepper
- Serve each serving with a drizzle of olive oil and a splash of red wine
Nutrition:
Calories 396 | Carbs 60g | Protein 21g | Fat 6.8g
Serving Size: 1 Bowl / Serves: 6
One Pot Chicken Teriyaki Zoodles
Ingredients:
- 2 medium boneless, skinless chicken breasts cut intro strips
- Salt & pepper
- 2 tablespoons cooking oil
- 5 - 6 medium zucchini cut into zoodles
- 1 cup chopped pineapple chunks (fresh, frozen or canned)
Sauce:
- 1/4 cup low-sodium soy sauce
- 2 - 3 tablespoons honey, coconut sugar, or low carb sweetener of your choice
- 3 tablespoons rice vinegar
- 2 garlic cloves minced
- 1/2 teaspoon grated ginger
- 1 tablespoon corn starch
- 2 tablespoons water (more as needed to thin sauce)
- salt, pepper & red pepper flakes to taste
Directions:
- In a small bowl, whisk together all ingredients for the sauce
- In a large bowl, season chicken with salt and pepper
- Drizzle 1-2 tablespoons of sauce over the chicken
- Marinate for 30 minutes
- Heat cooking oil in large skillet on medium-high heat
- Add chicken and cook until lightly brown
- Add in the pineapple chicken and cook for another 1 minute until slowly softened
- Pour in the remainder of the sauce and turn the heat to high
- Allow sauce to bubble and thicken while stirring
- Add more water a little at a time if sauce is too thick
- Season to taste with salt, pepper and chili flakes
- Add zucchini noodles to pan
- Toss and coat with sauce
- Cook for 1 to 2 minutes until zucchini is tender but still firm
- Remove from heat and drizzle extra sauce in pan over chicken
- Serve & Enjoy!!
Nutrition:
Calories 493 | Carbs 56g | Protein 38g | Fat 14g
Serving Size: 1 Bowl / Serves: 3
WOW, now those look delicious. There are so many options and different approaches you can take to cooking one pot recipes. Have fun with it, mix it up and try new things! Dinner can be easy & simple! Are you someone who also has busy mornings and needs a quick breakfast? Read my blog on Five 3 Ingredient Breakfast Recipes! Did someone say banana pancakes?!
Let me know in the comments some of your go to quick dinners or your favorite one pot recipes!
xxx Rebecca
