One-pot cooking is a wonderful way to feed your family when the weather starts to crisp up. Not only does it cut down on the dishes (which is always a win in our book), but your dinner cooks without you, simmering quietly on the stove and filling your house with rich aromas. Before you know it, a whole meal is ready and you barely had to do a thing! Whether you’re craving a rich beef stew, super-tender chicken, or fresh seafood, it can all be done in one nifty pot.
One-Pot Enchilada Pasta
Ready in less than 30 minutes, requiring only one pot, and full of healthy ingredients, this recipe from Taste of Home is ideal for feeding the family! Featuring diced tomatoes, sweet red peppers, fresh corn, and more, this dish is both vibrant and full of flavor. Pro tip: Add sour cream, avocado, and green onion to the top, if desired, for a bit more flair.
Creamy Balsamic Mushroom Chicken Marsala
If you’re looking for a hearty 30-minute dinner, Half-Baked Harvest has got you covered with this hybrid between balsamic chicken and chicken marsala. The classic marsala is given a slightly sweet remix with balsamic mushrooms that are caramelized in the same pan as the lightly breaded chicken, which soaks up all the fond (the crispy brown bits on the bottom).
One-Pot Mac and Cheese
Homemade mac and cheese has truly never been so easy. In this genius recipe from the Food Network ‘s test kitchen, dried pasta is simmered briefly in whole milk until the starches from the noodles thicken the liquid. Then, fold in your cheese, some mustard, butter, salt and spices, and voilà—dinner is served. Bonus: This recipe even has a helpful video to walk you through the steps.
Weeknight Chicken and Biscuits
Thanks to shortcut ingredients like diced rotisseries chicken, refrigerated biscuit dough and pre-made chicken stock, this cozy, stick-to-your-bones dinner comes together in less than an hour (but tastes like you spent all day making it)!
Clam-and-Oyster Pan Roast
This creamy seafood dish from Chef Vivian Howard for Food & Wine is hearty and satisfying, but not heavy. Winter greens are added to make this a full meal. While a peppery mustard or turnip green is best here, you can also use chopped kale in a pinch. Also, be sure to have plenty of crusty bread for sopping up the incredible sauce!
One-Pot Mediterranean Lemon Chicken and Potatoes
This is not your ordinary meal of chicken and potatoes! This one-pot chicken and potatoes from A Cedar Spoon is infused with a lemony Greek-inspired marinade that will be a crowd fave. Finished with fresh parsley and crumbled feta cheese, this dish requires a little bit of prep, but you can let the chicken marinate overnight so it’s ready to cook the next day.
Green Shakshuka
Who says vegetarians can’t get in on the fun? This spicy Middle Eastern shakshuka works for breakfast and dinner (or a luxurious weekend lunch). Swiss chard is cooked with toasty spices and sliced chilies before being topped with eggs and popped in the oven. Be careful not to overcook the eggs—you want just-set whites and still-runny yolks.
Fireside Beef Stew
Rich and slowly simmered in red wine until tender, this warming beef stew from Martha Stewart Living is a cure-all for a cold fall afternoon. The best part? It can also be made several days ahead and reheated gently. It actually gets better the longer it sits. Do not skip the garnishes here—the pop of freshly grated horseradish makes this recipe and sets it apart.
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