One-Pot Wonders: Delicious Meals with Less Cleanup

• 2 chicken breasts, cut into cubes
• 1 cup basmati rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups chicken broth
• 1 tsp turmeric
• ½ tsp paprika
• Salt & pepper to taste
• 1 tbsp olive oil
• ½ cup peas

1. Heat olive oil in a large pot and sauté the onion and garlic until fragrant.
2. Add the chicken cubes, turmeric, paprika, salt, and pepper. Cook until browned.
3. Stir in the rice and chicken broth. Bring to a boil, then reduce heat to low.
4. Cover and let it simmer for 15-20 minutes until the rice is tender.
5. Stir in the peas, fluff the rice, and serve warm.

2. One-Pot Spaghetti Bolognese

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 3 cups beef broth
• 8 oz spaghetti
• 1 tsp dried oregano
• ½ tsp chili flakes (optional)
• Salt & pepper to taste
• 1 tbsp olive oil
• Parmesan cheese for topping

1. Heat olive oil in a pot, then sauté onion and garlic.
2. Add ground beef and cook until browned. Season with oregano, chili flakes, salt, and pepper.
3. Stir in diced tomatoes and beef broth.
4. Break the spaghetti in half and submerge in the liquid.
5. Simmer for 12-15 minutes, stirring occasionally, until pasta is cooked.
6. Top with Parmesan and serve.

3. One-Pot Lentil Soup

• 1 cup lentils, rinsed
• 1 small carrot, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• ½ tsp turmeric
• Salt & pepper to taste
• 1 tbsp olive oil

1. Heat olive oil in a pot and sauté onion, garlic, and carrot.
2. Add cumin, turmeric, salt, and pepper. Stir well.
3. Add lentils, diced tomatoes, and vegetable broth.
4. Simmer for 30 minutes until lentils are soft.
5. Blend slightly for a creamier texture or leave it chunky. Serve hot.

4. One-Pot Garlic Butter Shrimp & Quinoa

• 1 lb shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 3 cloves garlic, minced
• 1 tbsp butter
• ½ tsp paprika
• 1 cup spinach
• Salt & pepper to taste

1. Melt butter in a pot and sauté garlic until fragrant.
2. Add shrimp, paprika, salt, and pepper. Cook until shrimp turns pink, then remove from the pot.
3. In the same pot, add quinoa and chicken broth. Bring to a boil.
4. Lower heat, cover, and simmer for 15 minutes.
5. Stir in spinach and cooked shrimp. Serve warm.

5. One-Pot Chickpea & Spinach Curry

• 1 can (14 oz) chickpeas, drained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small tomato, chopped
• 1 cup coconut milk
• 1 tsp curry powder
• ½ tsp turmeric
• 2 cups spinach
• 1 tbsp olive oil
• Salt & pepper to taste

1. Heat olive oil in a pot and sauté onion and garlic.
2. Add tomatoes, curry powder, turmeric, salt, and pepper. Cook for 2 minutes.
3. Stir in chickpeas and coconut milk. Simmer for 10 minutes.
4. Add spinach and let it wilt. Serve with rice or flatbread.

6. One-Pot Creamy Mushroom & Chicken Pasta

• 2 chicken breasts, sliced
• 8 oz pasta
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 cups chicken broth
• ½ cup heavy cream
• ½ cup Parmesan cheese
• 1 tbsp olive oil
• Salt & pepper to taste

1. Heat olive oil in a pot and sauté onion, garlic, and mushrooms.
2. Add chicken slices, salt, and pepper. Cook until chicken is browned.
3. Stir in pasta and chicken broth. Cover and cook for 12-15 minutes.
4. Stir in heavy cream and Parmesan. Serve hot.

7. One-Pot Beef & Vegetable Stew

• 1 lb beef stew meat
• 2 carrots, sliced
• 1 potato, cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tsp thyme
• 1 bay leaf
• Salt & pepper to taste
• 1 tbsp olive oil

1. Heat olive oil in a pot and brown the beef. Remove and set aside.
2. Sauté onion, garlic, carrots, and potatoes.
3. Return beef to the pot and add broth, thyme, bay leaf, salt, and pepper.
4. Cover and simmer for 1 hour until beef is tender.
5. Remove bay leaf and serve hot.

Conclusion