When you need to cook during the week, these 5 easy one pot dinners will make the work easier and tasty.
Taco Pasta
Since tacos and pasta are both popular, and are both pretty easy why not combine the two. What you get might just be a new favorite.
Ingredients
1 tablespoon of olive oil
1 pound ground beef
1 onion diced
1 green bell pepper diced
1 red bell pepper diced
2 cloves of garlic minced
1 tablespoon of chili powder
1.5 teaspoons of ground cumin
1/2 teaspoon of dried oregano
1/2 teaspoon of kosher salt
1/4 teaspoon of black pepper
2 cups of beef broth
1 cup of salsa
1 can of tomato sauce (8 ounce)
1.5 cups of whole wheat pasta, uncooked
1 can of black beans rinsed and drained
1 cup of shredded cheese
To serve—any taco toppings’ with chips and tortillas if you like
Instructions
In a large deep skillet heat the olive oil over medium high heat. When the oil is hot add the ground beef, onion, red and green bell peppers. Brown the meat while breaking it apart until it is fully cooked and the onion is clear, about 8 to 9 minutes.
Add the garlic, chili powder, cumin, salt and pepper and cook until the garlic is fragrant, about 30 seconds. Now add the beef stock, tomato sauce, pasta and beans. Bring to a boil while stirring. Lower the heat to a simmer and cover. Let simmer stirring occasionally until the pasta is tender and most of the liquid is absorbed, about 12 to 15 minutes. If the pasta becomes dry add a little water as needed to keep it moist.
Remove the pan from the heat. Stir half of the cheese into the pot and sprinkle the rest on top.
Serve hot with any toppings’ chips or tortillas of your liking
Tofu w/Vegetable Scramble
Since I have never cooked a completely vegetable dish that wasn’t going to be served with a meat dish of some kind, I hesitated to add this recipe. I did collect this recipe because it sounded like it would be good and it looks very easy. So either you or I will get to try it first and let everyone know how it turns out.
Ingredients
1.5 teaspoons olive oil
5 ounces of extra firm tofu, drained and cubed
1 cup of chopped vegetables (onions, mushrooms, zucchini, bell peppers)
1/2 teaspoon of spice of your choice (chili powder, cumin, taco mix, Louisiana mix)
A pinch of ground black pepper
1/3 cup of canned chick peas rinsed
1/4 cup of salsa
1/4 cup of shredded cheese
Hot sauce to taste
Directions
Heat the oil in a large heavy skillet over medium high heat. When hot add the tofu, vegetables, spice and pepper. Cook while stirring often until the vegetables are softened about 7 to 9 minutes.
Add the chick peas and salsa and heat through about 3 or 4 minutes.
Remove from the heat and sprinkle the cheese on top and let it melt. Serve with hot sauce and chips if you want.
Mexican Chicken and Rice
This recipe also combines 2 favorite dishes. Honestly they are used together a lot. That makes cooking them together in one pot a really great idea in my opinion.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts or thighs cut into 3/4 inch pieces
1 small onion chopped
2 deseeded jalapenos, diced
1 red bell pepper chopped
2 teaspoons of chili powder
2 teaspoons of garlic powder
1 teaspoon of cumin
1 teaspoon of oregano
1/2 teaspoon of kosher salt
1/2 teaspoon of black pepper
1 can of black beans, drained and rinsed
1 cup of long grain rice
2 cups of chicken broth
1 can of diced tomatoes (15 ounces)
Any toppings’ you like with Mexican food- shredded cheese, salsa, chips, tortillas
Directions
Heat the olive oil in a large skillet with a lid over medium high.
When hot add the chicken, onion, jalapeno and bell pepper. Cook for 5 to 7 minutes, until the chicken is browned and the onion is softening.
Add the chili powder, garlic powder, cumin, oregano, salt, pepper, black beans and rice. Stir to mix and cook 1 minute. Add the diced tomatoes in their juices and the 2 cups of chicken stock. Stir to combine and bring to a boil. Cover and reduce the heat and let simmer 30 minutes.
Stir occasionally to keep from sticking to the bottom and check the rice for tenderness. If the rice gets dry add a little more water.
When the rice is tender enough remove from the heat and serve with the toppings’ of your choice.
White Bean And Butternut Squash Chili
Since I am writing this post in mid August, this recipe is probably a few months early. I like the simplicity of this recipe so it makes this list.
Ingredients
2 tablespoons of olive oil
1 yellow onion chopped
1 tablespoon of finely chopped garlic
2 tablespoons of canned tomato paste
2 tablespoons of chili powder
1 tablespoon of all-purpose flour
2 teaspoons of ground cumin
1 can of white kidney beans, drained and rinsed
1 can of fire roasted tomatoes
3 cups of chicken stock
2 cups of chopped (peeled and seeded) butternut squash
1&1/8 teaspoons of kosher salt
1/2 teaspoon of black pepper
1.5 tablespoons of apple cider vinegar
Directions
Heat oil in a large heavy pot over medium high heat. Add onion and garlic, cook until onion is tender, about 5 or 6 minutes. Add tomato paste, chili powder, flour and cumin, cook while stirring occasionally for 3 minutes.
Stir in the beans, tomatoes, chicken stock, squash, salt and pepper, bring to a boil while stirring occasionally. Reduce the heat to medium low and cook until the squash is tender, about 20 to 25. Stir in the vinegar and remove from the heat.
Serve hot with crackers or chips of your choice.
The Chicken Burrito Skillet
This recipe hits all my criteria for easy one pot dinners. Preparation is quick, cooking is simple, not a lot to clean up and it tastes good. A win-win situation to me.
Ingredients
1 pound of skinless chicken breasts cut into 1.5 inch pieces
1/8 teaspoon of salt
1/8 teaspoon of pepper
2 tablespoons of olive oil
1 cup of uncooked long grain rice
1 can of pinto beans drained and rinsed
1 can of tomatoes (14 ounce) drained
1 teaspoon of ground cumin
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
2.5 cups of chicken broth
1 cup of shredded cheese
Toppings of your choice, chips and tortillas if you want them
Directions
In a large bowl add the chicken and salt and pepper, toss to coat.
In a large cast iron skillet heat 1 tablespoon of oil over a medium high heat. Add the chicken and saute until browned about 3 minutes. Remove from the pan.
Use the remaining oil to the same pan, still on medium high heat. Add the rice and saute until lightly browned about 2 minutes. Add the beans, canned tomatoes, seasonings and broth, bring to a boil while stirring occasionally.
Lower heat to a simmer and place the chicken on top, don’t stir it in. Cover and let simmer until rice is tender and chicken is not pink when cut, about 25 to 30 minutes.
Remove from the heat and sprinkle with cheese. Put the lid back on and let sit until the cheese is melted.
Serve hot with you choice of toppings’ and enjoy.
If you need help with the cooking
These easy one pot dinners will make you think, this was like having 2 helpers, and there is less to clean up. Let me say Thank You since you stayed with me to here.
I hope you found something that tickled your taste buds.
Jacky