one pot dinner

<p>One-Pot Creamy Spinach Lentils - SO GOOD! Made with lots of veggies and a potato-thickened broth base to hold it all together.</p>

One-Pot Creamy Spinach Lentils

butter, oil, or (wait for it) bacon grease

yellow onion, diced

carrots,

celery,

dry white wine

lentils,

Yukon potatoes, chopped (about 1 cup total)

chicken broth (plan

bay leaf

parsley

thyme

half and half

baby spinach

salt and pepper to taste (be generous with the salt!)

olive oil and red wine vinegar

Heat the bacon grease (that&#8217;s what I used) over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly &#8211; it should give a little sizzle and get all the browned bits off the bottom.

Add the lentils, potatoes, and broth. Tie the bay leaf, parsley, and thyme together and toss in the pot (the reason for tying is so you can easily remove them at the end &#8211; I actually wrapped mine up in a stalk of celery so it would be contained a bit better). 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 the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.

Remove the tied herbs; add the half and half and spinach. Stir to incorporate. Season with salt and pepper (season, taste, adjust, repeat). Serve each serving with a drizzle of good olive oil and a splash of red wine vinegar, per Jamie Oliver&#8217;s (and my) recommendation.

Your dog sounds perfect! But even when they aren't, love and consistency go a long way. I adopted a lab-beagle mix (8 months old) in September. She had separation anxiety, a history of abuse and abandonment, fear of new people, and was extremely submissive (peed when meeting people, peed when voices raised, peed and showed belly meeting new dogs). 

Love fixes so much.  Love, consistent training, being acutely aware of how we inadvertently reinforce bad behaviours (like dog is whining or being a nuisance and you give them a toy to make them shut up - they were just rewarded for being bad!). 

My dog is fine alone when I am at work, fine meeting new people (well, she jumps up excitedly which we're working on, and we will call that an improvement!!), loves to go to daycare and play with other dogs. 

By the way, we did clicker training and she still loves it. Beagles love to find hidden things and use their noses - it's fun to teach them how to do that (and other tricks) with clickers. My dog was responding to clicker training within minutes. Rainy day fun is hiding her Kong filled with treats and letting her find it.

Recipe video above. It's like fried rice and Chinese chicken made in one pot! If you can't find Chinese broccoli, see notes for how to make with other vegetable options. A terrific quick and easy dinner!

One Pot Chinese Chicken and Rice

tbsp oil

garlic (, minced)

tsp ginger (, grated)

onion (, finely chopped)

(1 lb) chicken thighs (, skinless boneless, halved (Note 1))

(180 grams) uncooked white rice

(375 ml) chicken broth (, low salt)

Chinese cooking wine (or Mirin (Note 4))

tbsp Oyster Sauce ((or sub with Hoisin))

tbsp dark soy sauce ((Note 5))

tsp white pepper ((or black))

green onion (, sliced)

Sesame seeds

Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.

Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.

Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!

Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.

Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.

Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.

Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.

Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).

Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.

Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!

This tasty Instant Pot gnocchi with meat sauce is a hearty one pot dinner.

Instant Pot Gnocchi with Sauce

beef

mushrooms,

green pepper, chopped

garlic,

beef (or chicken) broth

Italian seasoning

salt

potato gnocchi

tomatoes

Tablespoons marscapone cheese

Turn the Instant Pot to Saute. Add the...

Turn the Instant Pot to Saute. Add the ground beef and cooking, breaking it up with a wooden spoon, until there is not much pink left, about 6 minutes.

Add the mushrooms, green pepper, garlic, Italian seasoning...

Add the mushrooms, green pepper, garlic, Italian seasoning and salt. Cook, stirring, for another 4 minutes.

Turn the Instant Pot off and add the...

Turn the Instant Pot off and add the broth to deglaze. Stir, scraping the bottom of the Instant Pot and make sure there are no browned bits of meat or vegetables stuck to the bottom.

Add the gnocchi, followed by the tomatoes. Don't...

Add the gnocchi, followed by the tomatoes. Don't stir the mixture.

Put the lid on the Instant Pot, making...

Put the lid on the Instant Pot, making sure the seal is in place and valve is closed. Set for Manual, high pressure, 3 minutes.

It will take about 10 minutes for the...

It will take about 10 minutes for the Instant Pot to reach pressure. After it is done cooking let the pressure release naturally for 5 minutes.

Release any remaining pressure manually and remove the...

Release any remaining pressure manually and remove the lid. Stir in the spinach and marscapone cheese. Replace the lid and let the meal rest for 5 minutes.

Serve, topped with Parmesan cheese and parsley or...

Serve, topped with Parmesan cheese and parsley or basil.

https://mediavine-res.cloudinary.com/video/upload/zd6jmz1igtxaju1t1wqt.mp4

This tasty Instant Pot gnocchi with meat sauce is a hearty one pot dinner. Potato gnocchi combine with ground beef, green pepper, mushrooms and spinach in a creamy tomato sauce for a simple, delicious dinner that will be ready in about 30 minutes.

Instant Pot Gnocchi

An absolutely delicious one-skillet Sweet Potato Pulled Pork Hash recipe using leftover pulled pork. Add an egg on top to make this a complete meal. Naturally gluten free. Try it for dinner this week!

Sweet Potato Pulled Pork Hash

lbs sweet potatoes ((3 large))

red onion

olive oil

pork

eggs

Salt & pepper

Preheat oven to 425F. 

Dice the sweet potatoes into ½ inch pieces. The smaller the pieces, the faster they will cook. Slice the red onion into half moons.  

Add the olive oil to a large cast iron skillet (or another oven-safe skillet) over medium heat. Add the sweet potatoes and stir to coat in the olive oil mixture. 

Cook the sweet potatoes over medium heat for 10-15 minutes or until the potatoes are almost fully cooked, stirring every few minutes. Cover with a lid when not stirring, to get the potatoes to cook faster. Watch the heat level - turn the heat down if the sweet potatoes start to burn. 

Add the red onion, stir well, and cook for 5 minutes. Season to taste with salt and pepper, to taste. Go easy on the salt if your pulled pork is very salty. 

Add the pulled pork, stir, and cook for 2-3 minutes until heated through. 

Make 4 small holes/indentations in the potato mixture and carefully crack an egg into each spot. Season the eggs with salt and freshly ground pepper.

Carefully transfer the pan to a pre-heated oven and cook for 5-7 minutes, or until the egg is at the desired done-ness. Remove from the oven (carefully!) and garnish with fresh herbs or a drizzle of sriracha to serve.

This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make!

Easy One Pot Shakshuka Recipe

grape seed oil

poblano pepper, diced

red pepper, diced

yellow pepper, diced

onion

garlic cloves,

smoked paprika

cumin

salt and pepper

queso fresco

cilantro

green onion

jalapeno

Heat 10&#8243; cast iron skillet to medium high heat, add grape seed oil.

Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.

Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.

Then add the diced tomatoes. Simmer for about 5 minutes.

Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.

Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.

Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

(you could serve with sliced baguette bread)

If you gently fry 2-3 corn tortillas in the oil before adding the rest of the ingredients, you'll end up with Huevos Rancheros, just top  off with more cheese of your choice!

This one looks really delicious - and that nutrition composition is very good in my opinion! The best part here is that kids loved it! I never thought I'd have them eat a mostly vegetable dish!

So, if you're  single, here's what you do: On a Sunday afternoon, you make the shakshuka sauce. When it's suppertime, you warm it up and add three eggs for your dinner. When you clean up, you put the leftover sauce in a container and put it in the fridge or freezer. On another day, heat it up, add 3 eggs, and have another supper! Easy peasy.

Another one-pan meal for a single -- tracos. Get cooked beef tritips from the refrigerated meat case, heat up tortillas, cut up some romaine, mix shredded beef with salsa and romaine, tacos!

This was fantastic, I cooked it for a dinner date and she loved it.

Your dish look so delicious! I’ve never tried making shakshuka before, but after reading your recipe I feel like I have to. Thank you for sharing!

This recipe is out of this world! My family loved it! I will be making this recipe MANY times!!

This is so tasty! I think next time I might add some meaty beans like kidney beans or black beans and maybe some corn. Thank you for a meal that I can have fun with!

Great recipe! Prep time is very seriously more like 45 minutes, though! No way to chop and measure all that stuff, then do the stovetop part in 5 minutes!

Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.

Shrimp & Andouille Sheet Pan Roast

shrimp (peeled)

Tbsp olive oil (divided)

½ tsp Creole seasoning (divided)

broccoli

oz Baby Bella mushrooms

celery

red bell pepper (sliced)

½ large red onion (sliced)

smoked sausage (preferably andouille, sliced)

garlic powder

cayenne pepper

lemon (for serving)

rice (optional for serving)

Preheat the oven to 400F.

If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.

Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.

Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.

Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.

Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.

Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.

Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.

To serve, zest the lemon and squeeze its juice over the roast.

Serve with steamed rice if you’d like.

Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.


PRINT: https://www.skinnytaste.com/shrimp-and-andouille-sheet-pan-dinner/

Shrimp and Andouille Sheet Pan Dinner

Tender, juicy, and buttery Black Pepper Chicken ready in less than 20 minutes! Get your rice prepared because this Garlic Black Pepper Chicken is one of the BEST recipes I’ve ever created. Combining Taiwanese night market Black Pepper sauce and sizzling chicken steak, this recipe is easy and is now my favorite way to enjoy chicken. You already have all the ingredients in the fridge, so make this Garlic Black Pepper Chicken for dinner this week; you can thank me later.

Garlic Black Pepper Chicken

chicken

Salt and Pepper to season

Butter

Oyster sauce

tbsp of Soy Sauce

0.5 tbsp of Black Pepper (adjust

Garlic (minced)

Honey

Ketchup

Season the chicken with salt and pepper on both sides.

In a pan, add in oil, and turn the heat up to medium-high. Once the pan is hot, add in the chicken, skin side facing down.

Pan-fry the chicken for 2-3 minutes on each side, or until chicken skin is crispy and golden brown. Remove and set aside.

Mix black pepper, minced garlic, oyster sauce, soy sauce, honey, and ketchup in a bowl.

Turn the heat up to medium and add butter into the pan. Pour in the sauce and simmer for 1 minute.

Add the chicken back in and cook on medium-high heat for 1-2 minutes on each side.

Show you how to make a quick, easy, delicious, and healthy Rice Cake recipe that takes less than 20 minutes to make! If you never tried Shanghai Stir-fried Rice Cakes (Nian Gao), you are missing out! It is chewy, savory, and super addicting. I love making Stir-fried Rice Cakes when I am busy but want a delicious and healthy meal packed with vegetables. We are making a vegetarian version today. However, you can also add any protein of your choice, such as chicken, pork, and beef! If you are looking for a vegetarian AND gluten-free recipe that is SUPER delicious, this is the recipe for you!

Shanghai Stir-fried Rice Cakes (Nian Gao)

lb of Rice Cakes

Shiitake Mushroom (sliced)

ginger (minced)

½ Onion (sliced)

oz of Baby Buk Choy (cut and separated)

Water

tbsp of Chinese Cooking Wine (optional)

Soy Sauce

tbsp of Dark Soy Sauce

Sugar

White Pepper

tbsp of Sesame Oil

Vegetarian Oyster Sauce

Prepare the Rice Cake based on the package instruction. Make sure all the rice cake is separated, and all the vegetables are prepared.

In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, add in the ginger, garlic, shiitake mushroom, and onion. Stir-fry everything for 2-3 minutes.

Add in bok choy and rice cake. Saute for 2-3 minutes. Add in Chinese cooking wine and water, mix to ensure nothing is stuck to the bottom, put the lid on, and let it cook for 2 minutes or until rice cakes are soft.

In a bowl, mix soy sauce, dark soy sauce, sugar, white pepper, sesame oil, and vegetarian oyster sauce.

After 2 minutes, pour in the sauce, add in green onion, and saute on high heat for another 2-3 minutes.

https://www.youtube.com/watch?v=29ATyF5tyH0

Show you how to make a quick, easy, delicious, and healthy Rice Cake recipe that takes less than 20 minutes to make! If you never tried Shanghai Stir-fried Rice Cakes (Nian Gao), you are missing out! It is chewy, savory, and super addicting. I love making Stir-fried Rice Cakes when I am busy but want a delicious and healthy meal packed with vegetables. We are making a vegetarian version today. However, you can also add any protein of your choice, such as chicken, pork, and beef! If you are looking for a vegetarian AND gluten-free recipe that is SUPER delicious, this is the recipe for you! 

FULL RECIPE: https://tiffycooks.com/shanghai-stir-fried-rice-cakes-20-minutes-only/

Shanghai Stir-fried Rice Cakes (Vegetarian and GF!)

One Pot Mexican Ground Beef and Rice is a stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese.

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