One-Pot Wonders

One-Pot Recipes for Easy Cleanup

Recipe 1: One-Pot Pasta Primavera

Introduction: A pot filled with pasta, veggies, and cheese, One-pot pasta primavera, a dish made to please. With zucchini, tomatoes, and peas so green, A simple, quick meal, that’s fit for a queen.

• Ingredients:
  • 12 oz pasta (penne or rotini)
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen peas
  • 4 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste
• Preparation Mode:
  1. Combine Ingredients: In a large pot, combine the pasta, zucchini, cherry tomatoes, peas, vegetable broth, and olive oil.
  2. Cook the Pasta: Bring to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the pasta is cooked and the liquid has reduced to a creamy sauce, about 15-20 minutes.
  3. Finish and Serve: Stir in the grated Parmesan cheese and season with salt and pepper to taste. Serve immediately.

Recipe 2: Slow Cooker Beef Stew

Introduction: A slow cooker beef stew, hearty and warm, Perfect for days when you need to weather a storm. With tender beef and veggies, simmered just right, This one-pot wonder will make your day bright.

• Ingredients:
  • 2 lbs beef stew meat, cut into bite-sized pieces
  • 4 carrots, sliced
  • 4 potatoes, diced
  • 1 onion, chopped
  • 4 cups beef broth
  • 2 tsp dried thyme
  • 2 tbsp tomato paste
  • Salt and pepper to taste
• Preparation Mode:
  1. Prep the Ingredients: Chop all the vegetables and cut the beef into bite-sized pieces.
  2. Combine in Slow Cooker: Place the beef, carrots, potatoes, onion, beef broth, thyme, and tomato paste in a slow cooker. Stir to combine.
  3. Cook the Stew: Cover and cook on low for 6-8 hours, or until the beef is tender and the vegetables are cooked through.
  4. Finish and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Recipe 3: Skillet Chicken and Rice

Introduction: A skillet chicken and rice, all in one pan, A meal that’s both hearty and easy to plan. With crispy chicken thighs and rice so nice, This one-pot dish will surely entice.

• Ingredients:
  • 4 chicken thighs, bone-in, skin-on
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 red bell pepper, chopped
  • 1 cup frozen peas
  • 1 tbsp olive oil
  • Salt and pepper to taste
• Preparation Mode:
  1. Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Sauté the chicken, skin-side down, until the skin is crispy and golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove from the skillet and set aside.
  2. Cook the Rice: In the same skillet, add the rice and chopped red bell pepper. Sauté for 1-2 minutes until the rice is lightly toasted. Add the chicken broth and bring to a simmer.
  3. Combine and Cook: Return the chicken thighs to the skillet, placing them on top of the rice. Cover and cook over low heat for 20-25 minutes, until the rice is tender and the chicken is cooked through.
  4. Add Peas and Serve: Stir in the frozen peas and cook for an additional 2-3 minutes until heated through. Serve hot.

I hope you find these detailed recipes helpful! Let me know if you need anything else.