Recipes for "one pot meals"

1. Preheat the oven to 425° F.

2. On a baking sheet, toss the chicken with olive oil, honey, garlic, chili powder, cumin, and season with chili flakes and salt.

3. Add the bell peppers, onion, and 1 tablespoon of olive oil – season with salt. Arrange everything evenly on the pan. Bake for 20-25 minutes or until the chicken is cooked and the peppers begin to char.

4. Meanwhile, make the vinaigrette. Toss all ingredients in a bowl and season with salt.

5. Thinly slice the chicken. Serve the chicken and peppers over bowls of rice. Top the chicken with avocado and tomatoes. Add a dollop of yogurt and fresh cilantro.

1. In a large pot set over medium-high heat, cook the oil from the sun-dried tomato jar with the chicken and 2 teaspoons of Italian seasoning. Cook for 5 minutes until the chicken is cooked through. Scoop the chicken out of the pot and set aside.

2. Add the butter, garlic, and 2 teaspoons of Italian seasoning. Cook until fragrant, about 2 minutes. Add the pasta and 2 cups of water. Cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the milk, cream cheese, and parmesan. Mix until creamy.

3. Slide the chicken into the pasta, add the spinach, sun-dried tomatoes, and parmesan, and gently mix. Remove from the heat and stir in the basil.

4. Serve the pasta immediately with fresh parmesan and basil. Enjoy!

Heat the oil in a large skillet set over medium-high heat. Add the sausage and cook, stirring to break it into crumbles, until browned, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the orzo and cook, stirring occasionally, until it’s lightly toasted, about 3 minutes.

Stir in the chicken broth and sun-dried tomatoes and bring to a simmer. Turn the heat to low, cover with a lid, and cook, stirring occasionally, until the pasta is tender and evenly cooked, about 8 minutes.

Uncover the pan and stir in the spinach and cream. Cover and continue to cook until the spinach is just wilted, 2 to 3 minutes. Taste, adding salt if needed.

Remove the pan from the heat and portion the pasta into bowls. Garnish with the Parmesan cheese and serve immediately.

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Melt the butter in a 10-inch Dutch oven or other heavy, deep pot over medium heat. Add the crushed crackers, black pepper, and kosher salt and stir to coat with the melted butter. Continue to toast over medium heat, stirring often, until golden brown, 2 to 4 minutes.

Transfer the toasted cracker crumbs to a plate to cool and wipe the pot clean of any tiny crumbs.

Simply Recipes / Ciara Kehoe

In the same pot, melt the butter over medium heat. Once melted, add the ground mustard, pepper, and cayenne (if using). Stir to combine with the butter and lightly toast until fragrant, 15 to 30 seconds. Take care to not let the spices or butter begin to brown.

Add the water, half and half, and kosher salt to the butter mixture and stir to combine. Bring the mixture to a boil over high heat, uncovered.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Once boiling, stir in the elbow macaroni, adjusting the heat as needed to maintain a rolling boil (but not boil over). Continue to cook uncovered, stirring every minute or so, until the pasta is tender and the liquid is reduced enough to reveal the top layer of elbows, 6 to 9 minutes. The liquid mixture should just be visible around the edges of the pot, but still with enough to pool when you drag a spatula through the pasta. Remove from the heat.

Because the liquid is bubbling up around the elbows, it may seem like it hasn’t reduced enough. To check, pull the pot off the heat, give everything a stir, and see what it looks like once the liquid is settled (this should happen in seconds).

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Add the cream cheese to the pasta mixture and stir until almost completely melted. Add the shredded cheddar and Monterey Jack and stir until the cheeses are completely melted and saucy.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Taste the mac and cheese. Season with more salt and pepper as needed. Serve immediately topped with the toasted Ritz topping, if using.

Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 5 days.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Season both sides of the pork chops evenly with the salt and pepper. Heat the oil in a large Dutch oven over medium-high until the oil shimmers. Add 2 of the pork chops and cook, undisturbed, until browned on both sides, about 4 minutes per side (the pork will not be fully cooked). Transfer the pork chops to a clean plate.

Repeat the cooking process with the remaining 2 pork chops. Do not wipe the Dutch oven clean.

Reduce the heat to medium. Add the potatoes and onions to the Dutch oven and cook, stirring often, until the onions are translucent and the potatoes are slightly browned, about 4 minutes.

Add the canned chiles, taco seasoning, and garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the chicken broth to the pot, scraping up any browned bits on the bottom of the Dutch oven. Whisk in the heavy cream. Bring to a vigorous simmer, stirring often, until the sauce has thickened slightly and coats the back of a spoon, about 5 minutes.

Shingle and nestle the pork chops into the sauce, flipping them to coat both sides. Cover the Dutch oven with a tight-fitting lid.

Bake until the potatoes are tender and the pork chops are cooked through (145°F on an instant-read thermometer), 10 to 15 minutes.

Garnish with the chopped cilantro and serve.

Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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Trim the chicken thighs of excess skin and fat. Sprinkle both sides with a little salt.

Heat olive oil and melt butter on medium high heat in a large skillet (large enough to fit all of the chicken pieces) to coat the bottom of the pan. When the oil is hot, pat the chicken pieces dry on both sides with paper towels and place skin-side down in the pan. Let cook until the chicken has browned on one side, about 5 minutes.

Then turn the chicken pieces over. Let cook until the chicken has browned on that side, about 4 minutes. Remove the chicken from the pan, set aside.

Add the orzo pasta to the pan. Stir to coat and let the pasta brown. Once the orzo starts to brown, stir in the chopped onions.

Reduce the heat to medium and let cook, stirring often for 2 to 3 minutes until the onions begin to soften. Add the minced garlic and cook a half minute more.

In a large measuring cup, stir together the chicken stock, crushed tomatoes, 1/2 teaspoon pepper, and 1 teaspoon of salt.

Place the chicken pieces skin-side up, on top of the orzo.

Pour the stock tomato mixture over the orzo. Increase heat to medium high and let the stock in the pan come to a full boil.

Lower the heat to the lowest heat you need to maintain a bare simmer. Cover and let cook until the orzo has completely absorbed the liquid and the chicken is cooked through, about 10 to 12 minutes.

Depending on the size of the chicken pieces, it may take longer for the chicken to cook through. Cook the chicken until a meat thermometer inserted into the thickest part of the chicken (without hitting the bone) reads 165°F.

Remove from heat and let sit for 5 minutes before serving.

Taste for salt and pepper and add more if needed. Sprinkle with fresh chopped parsley to serve.

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Sweet Potatoes: Preheat the oven to 425 degrees. Peel and cut the sweet potatoes – I like to cut them into wedges because they feel like thick, happy fries and my family loves them, but any shape will work. Place on a large baking sheet and toss with the oil and taco seasoning until coated.

Onions: Peel the onion and cut it into thin wedges. Tuck them onto the baking sheet in and around the sweet potatoes.

Roast: Transfer the whole pan to the oven and bake for a total of 35 minutes. I usually take them out at 20 minutes to flip the pieces and add my meatballs. *If using store bought pre-cooked meatballs, you can just scoot everything over and add your meatballs so they get those last 15 minutes of bake time.

Sauce: While the sweet potatoes are roasting, blend up the sauce ingredients – I use my Ninja mini chopper (affiliate link). Taste, adjust, and set aside. (Or at least try. It’s so good.)

Serve: Pour some sauce on a plate or bowl. Pile it up with meatballs, sweet potatoes, and onions. Total comfort food with saucy dipping built right in!