one pot meals

Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.

Creamy One-Pot Spaghetti with Leeks

olive oil

garlic

scallions

leeks

shallot

anchovy

red pepper

spaghetti

3 3/4 c. chicken stock

heavy cream

kosher salt

chives

c. Parmigiano-Reggiano cheese

This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week!&nbsp;

One Pot Teriyaki Chicken and Rice

boneless, skinless chicken breast (about 2/3 lb.) (2.81)

Tbsp cooking oil (0.04)

garlic, minced (0.16)

ginger

jasmine rice (0.99)

water (0.00)

frozen stir fry vegetables (1.59)

soy sauce (0.24)

Tbsp brown sugar (0.08)

tsp toasted sesame oil (0.10)

green onions, sliced (0.15)

Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.

Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink. Do not over cook the chicken here, it will finish cooking with the rice.

Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more. You should hear the rice popping. Finally, add the water and give everything a brief stir to make sure there is no rice stuck to the bottom of the skillet.

Place a lid on the skillet, turn the heat up to medium-high, and allow the water to come to a full boil. Once boiling, turn the heat down to low and let it simmer for 10 minutes.

While the skillet is simmering over low, prepare the teriyaki sauce. In a small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil. The brown sugar may not fully dissolve, but that's okay. Set the sauce aside.

After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle the frozen vegetables on top, then replace the lid immediately. Make sure the vegetables are spread evenly over the surface. Let the skillet continue to heat over low for an additional five minute.

After steaming the rice and vegetables together for 5 minutes, turn the heat off and let the skillet rest with the lid in place for an additional five minutes.

Give the teriyaki sauce another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables. Make sure to scrape out all the sugar from the bottom of the bowl. Using a spatula or large spoon, gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure to scoop all the way to the bottom of the skillet when folding, as the sauce will sink to the bottom.

Place the lid back on top and let the skillet rest for a final 5 minutes to let the flavor soak in (heat turned off). Sprinkle sliced green onions over top just before serving.

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This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week!

A zesty, one-pan spin on the classic meat-and-potatoes dinner, our honey-mustard chicken and vegetables makes for a super-easy, healthy weeknight supper.

One Pan Honey Mustard Chicken and Vegetables

dijon mustard

honey

apple cider vinegar (optional)

paprika

tsp pepper

shallots, roughly chopped

lb fingerling potatoes (or yukon golds, cut into 1" pieces)

rosemary, stems removed, chopped

lb green beans,

chicken breasts

Preheat oven to 375°F.In a small bowl, make the honey-mustard sauce

Combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika

Stir until smooth.Lightly season the chicken breasts with 1 teaspoon salt and pepper.Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat

Sear the chicken until golden brown, about 3 minutes each side

Toss the shallots and fingerling potatoes with the remaining olive oil into the braiser

Sprinkle with rosemary and place in oven for 30 minutes.After 30 minutes, add the green beans and chicken to the pan

Lastly, toss the chicken and veggies with the sauce and let it cook for 10-15 more minutes longer or until the chicken has reached 165°F with an instant-read thermometer

Oh, chicken alfredo﻿: It's the classic pasta we just can't seem to get enough of. Of course there are tons of jarred pasta sauces﻿ you can buy, but making alfredo from-scratch is actually so easy.

Perfect Chicken Alfredo

Kosher salt

black pepper

c. whole milk

c. low-sodium chicken broth

garlic,

fetuccini

c. Parmesan

parsley,

Had a great flavor.  I should have cooked the noodles in the sauce ,as stated, because it was too thin cooking separately, but my pot was too small.   Definitely make again.

I used baked chicken leg & breast meat.  I pulled the meat apart with fork.  I also added the chicken to the fettuccine while it was cooking. I also added butter to milk mixture.  My hubby loved it.

Didn't go well with my children. my youngest refused to eat it, my oldest is crying (and is now late for hockey practice) because she helped make it and it turned out awful. instructions were unclear as to when to cook the noodles and the whole thing turned to soup. i do not suggest adding chicken broth. Thank you for making my children upset and late for practice where she will now be benched for her next game. Overall just an awful recipe that i will tell my friends to avoid at the next P.T.A. meeting. Glad my husband wasn't home for this meal, i would have been embarrassed. ONE STAR!

Very easy and tasty! This was a hit with the kiddos. Thanks for sharing!

WOW!!! VERY DELICIOUS. I added butter with the oil for my chicken. Everything was tender and full of flavor. My 5 year old said, "Mommy. This is the yummiest thing I've ever had!" So it's a HUGE win for me! Thank you!!!

Made this tonight tastes great I added mushrooms in it it was delishes

Try adding some fresh spinach as well... rocks!

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One-Pot Chicken Alfredo Is Perfectly Creamy

One Pot Chicken in Lime Coconut Sauce is an easy weeknight meal made from browned drumsticks, blended vegetables with coconut milk, lime juice, and cream cheese.

One Pot Chicken in Lime Coconut Sauce

chicken drumsticks (skin on, thawed, and pat dry, 4 pounds)

salt

vegetable oil (divided)

onion

red bell pepper

14.5 oz canned diced tomatoes (or 1 1/3 cups)

basil

cilantro

13.5 oz canned coconut milk (about 1 2/3 cups)

chicken broth

lime

oz cream cheese (softened)

jalapeno pepper (thinly sliced (optional))

In a large bowl, season the chicken drumsticks with salt and pepper uniformly.

Heat a large skillet over medium-high heat with 2 tablespoons of vegetable oil. Cook the drumsticks for about about 4-5 minutes, turning to brown on both sides. Don't overcrowd the pan! Divide the drumsticks in 2 batches. Remove from the skillet with tongs and place on a large plate. Reserve.

Add the remaining 2 tablespoons of oil to the skillet, reduce the heat to medium, and sweat the onion and bell pepper for approximately 3 minutes. Add the chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley.

Let cook for about 2 minutes. Transfer the cooked vegetables to a blender, add the coconut milk, the broth, lime juice, ground ginger, and softened cream cheese. Blend everything together until obtaining a homogeneous, creamy mixture.

Transfer the blended mixture to the skillet and let cook over medium heat, stirring constantly with a wooden spoon, until cream cheese has melted and completely incorporated into the sauce.

Add the reserved browned chicken drumsticks to the skillet, cover the pan halfway, and let simmer over medium to medium-low heat, stirring occasionally, for about 15-20 minutes or until chicken is cooked.

Garnish with basil leaves, chopped cilantro/parsley, and sliced red jalapeno if desired. Serve over white rice or noodles with lime wedges on the side. Enjoy! YIELD: 10 drumsticks (2 per person).

Green olives, tomatoes, shallots, fresh thyme, white wine and plenty of garlic create a deeply fragrant, flavorful base for this delicately date-sweetened braised chicken Provençal.

Chicken Provençal

bone-in, skin-on chicken thighs

tsp kosher salt

tsp black pepper

thyme thyme

shallots,

cherry tomatoes

dates, halved and pitted (if necessary)

green olives

dry white wine (such as Sauvignon Blanc)

Season the chicken with salt and pepper.Heat the oil in a large oven proof pan, and place in the chicken skin side down

Cook the chicken without disturbing it for 4-5 minutes until golden brown

Flip chicken over.Arrange the thyme, garlic cloves, shallots, cherry tomatoes, dates and green olives around the chicken, then add the wine to the pan.Add the wine and bring to a simmer

Cover the pot with a lid and place in the oven

Cook in the oven for 60 minutes.Serve over rice, polenta, mashed potatoes or with crusty bread for dipping.

Perfumed with the warm spices of winter, this classic mulled wine invites imbibers to pause for a moment and savor the season.

Mulled Wine Recipe

red wine

oranges

cinnamon

star anise

cloves

brown sugar

Place all ingredients except the oranges into a medium sized pot

Using a sharp knife or peeler, peel half of one orange

Avoid peeling as much pith (white part) as possible, as it has a bitter taste

Juice the oranges and add to the pot along with the orange peel.	Over medium heat, warm the mixture until just steaming

Heat for 30 minutes to let the spices infuse.	Strain the wine and serve into heat-proof cups

We took classic Indian chicken tikka masala and turned it into a soup that is the definition of cozy. Slurping encouraged.

Tikka Masala Soup

coconut oil

onion,

garlic cloves,

cayenne pepper

tbsp garam masala spice mix

tsp cumin

tsp tumeric

chicken stock

(28 ounces) can crushed tomatoes

(14 coconut cream

chicken chicken

Heat coconut oil over med-high heat in a heavy soup pot

Sauté the onion for 4 minutes then add garlic for 3 more minutes

Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon

Sauté for 3 minutes longer until spices are fragrant.Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream

Using an immersion blender, or stand blender purée soup until smooth and creamy

Season with salt and add shredded chicken.

A creamy, rich coconut curry broth loaded with veggies makes this coconut curry lentil soup the perfect 30-minute, one-pot dinner. Oh, and P.S. it’s vegan!

Coconut Curry Lentil Soup

brown lentils

coconut milk

chicken stock or vegetable broth (for vegan)

kale, stems removed and torn into 2" pieces

tbsp fresh ginger, grated

tbsp yellow curry powder

cinnamon stick, cinnamon

In a 5 quart soup pot, heat olive oil over medium heat

Add onions and sauté until translucent (about 5 minutes)

Add all other ingredients except for kale and bring to a boil before reducing to a simmer

Allow the soup to simmer covered for 20 minutes.Add in kale and simmer uncovered for another 5-10 minutes

Serve with warm bread and enjoy! If using a slow-cooker, add all ingredients (except kale) and cook on low for 4 hours

Add kale for the last 30 minutes of cook time.

Warming fresh ginger, jalapeño, cumin and plenty of garlic make a spicy base for this creamy, sweet-savory African peanut soup recipe.

African Peanut Soup

medium onion, chopped (1 cup)

ginger,

jalapeño, seeds and ribs removed, diced

garlic cloves, minced (1 tbsp)

tomato paste

(14 ounces) can crushed tomatoes

potato,

(14 oz) can chickpeas, drained

peanut butter

kale, roughly chopped

poached

tsp sat (to taste)

peanuts, crushed

cilantro, chopped (optional)

In a large pot heat olive oil over medium heat

Add onions and sauté until softened, about 3-4 minutes.Add in ginger, jalapeno and garlic and stir until fragrant about 1 min

Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.Add the crushed tomatoes, stock, sweet potatoes, chickpeas and peanut butter

Bring to a boil and stir until fully combined

Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.Add in kale and shredded chicken and cook for another 5 minutes

Depending on how salty your stock and/or peanut butter was, it may not need anymore salt

If you use low sodium stock and salt-free peanut butter, it will need a full teaspoon salt, maybe more

Adjust to your own liking.Serve warm topped with cilantro and crushed peanuts

We really, really like soup. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot.

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