Easy One Pot Meals

Summer is officially almost over, which means the need to get back into a normal schedule for the school year. One thing my mom always made sure of was that we had a home cooked meal at least 5 times a week, to enjoy eating out on the weekends. For me as a new mom, I know that cooking at home is SO difficult while having an eight month old son. While I would never change this for the world, I do know it makes me prone to wanting to eat out more. Not only to save the hassle of cooking, but cleaning up a messy kitchen. I am always on the search for an easy recipe I can make at home while my son is napping. Something that doesn’t leave a huge mess, and can be made easily. The result of that search are these recipes I found that use literally only one pan (or pot) to cook in! Check out these super easy recipes that only require one cooking tool to cook in!

Photo Credit : BudgetBytes.com 

One Pot Creamy Cajun Chicken Pasta.jpg

Ingredients

1 Tbsp olive oil

1 Tbsp butter

1 lb. boneless, skinless chicken breast

1 yellow onion, diced

1/2 lb. penne pasta

15 oz. fire roasted diced tomatoes

2 cups chicken broth

2 oz. cream cheese

3 green onions, sliced

1.Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.

2.Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.

3.Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.

4.Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.

5.Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.

6.Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

Photo Credit : BudgetBytes.com 

Chimichurri Rice & Chicken.jpg

Ingredients

CHIMICHURRI

1/4 cup extra virgin olive oil

2 Tbsp red wine vinegar

1/2 tsp dried oregano

1/4 tsp cumin

Pinch red pepper flakes

1/4 tsp salt

1 clove garlic

1/2 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

CHICKEN AND RICE

1 Tbsp olive oil

1 boneless, skinless chicken breast (3/4 lb.)

Pinch salt and pepper

1 yellow onion

2 Roma Tomatoes

1/2 cup frozen peas

1 cup long grain white rice*

1.5 cups water

1/4 tsp salt

1.    Prepare the chimichurri first to allow time for the flavors to blend. Combine the olive oil, red wine vinegar, oregano, cumin, red pepper flakes, and salt in a bowl.

2.    Pull the parsley and cilantro leaves from the stem and finely chop them. Mince the garlic. Stir the parsley, cilantro, and garlic into the bowl with the oil, vinegar, and spices. Set the chimichurri aside.

3.    Cut the chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown.

4.    While the chicken is browning, dice the onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes). 

5.    While the onion is sautéing, dice the tomatoes. Once the onions are soft, add the diced tomatoes and sauté for about two minutes more, or until they begin to break down.

6.    Add the chicken back to the skillet along with the frozen peas, uncooked rice, water, and 1/4 tsp salt. Briefly stir to combine all the ingredients.

7.    Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes.

8.    After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy. 

9.    Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve. 

Photo Credit : BudgetBytes.com 

Slow Cooker Jambalaya.jpg

Ingredients

3 ribs celery

1 yellow onion

1 green bell pepper

2 cloves garlic

12-16 oz. smoked sausage*

2 boneless, skinless chicken thighs (optional)

1 tsp dried oregano

1 tsp dried thyme

1/2 Tbsp smoked paprika

1/2 tsp cayenne pepper

Freshly cracked pepper (15-20 cranks of a mill)

2 15 oz. cans diced tomatoes (or one 28oz. can)

1/4 bunch fresh parsley, chopped

2 cups chicken broth

2 cups uncooked long grain white rice

3 green onions, sliced

1.    Finely dice the celery, onion, and bell pepper. Mince the garlic. Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.

2.    Slice the smoked sausage into rounds or half moons and add them to the slow cooker, along with the chicken thighs, oregano, thyme, paprika, cayenne, and freshly cracked pepper.

3.    Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir briefly.

4.    Place the lid on the slow cooker, turn the heat on to high, and cook for four hours.

5.    After four hours, the liquid in the slow cooker should be boiling. Carefully remove the chicken thighs, making sure to replace the lid quickly, shred the meat, and stir it back into the pot along with the uncooked rice. Replace the lid and let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.

6.    Remove the lid, test the rice to make sure it's tender, then stir to fluff the ingredients. Sprinkle the sliced green onions over top, then serve.

All recipes are courtesy of BudgetBytes.com