Archives for category: one pot meal

Here’s an easy and delicious healthy meal idea: Artichoke and Lemon Chicken. I used ghee to make this recipe Whole 30 compliant, but you can use butter, coconut oil, olive oil, etc. or whatever you prefer. Just start it on the stovetop in a cast-iron skillet and move the whole thing to the oven to finish.

artichoke-and-lemon-chicken-recipe-whole-30-cast-iron-skillet-one-pot-meal

WHAT YOU NEED:

  • 4 Tbs. cooking fat (butter, coconut oil, ghee, etc), divided into two Tbs. each
  • Half of one onion, sliced
  • 2 cups canned artichoke hearts, drained and quartered
  • 1/2 tsp. dill
  • juice of 2 lemons
  • 2 lbs. uncooked chicken breasts
  • sea salt and black pepper, to taste

WHAT YOU DO:

Preheat oven to 375°F.

In a cast-iron skillet over medium heat, melt 2 Tbs. of the cooking fat. Add onions and sauté until translucent. Add artichoke hearts, dill, and lemon juice. Stir gently to combine.

Place the chicken on top of the ingredients in the skillet, then top each piece of chicken with a small pat of the remaining 2 Tbs. of cooking fat.

Put the entire skillet into the oven and bake for 45 minutes (or until chicken reaches an internal temperature of 165°F).

recipe adapted from Practical Paleo by Diane Sanfilippo

 

 

Advertisements

IMG_20160302_221704_159000

One-Pot Beef and Guinness Stew Recipe

Easy freezer-friendly beef stew. Perfect for St. Patrick’s Day or anytime you crave warm comfort food. Just start everything in a dutch oven or heavy pot on the stove, and transfer the whole thing to the oven.

WHAT YOU NEED:

  • 4 lbs. beef chuck, cut into 1-inch cubes
  • 1/4 c. flour
  • 12 oz. tomato paste
  • 2 1/2 lbs. small potatoes (I used a mixture of red and yellow), cut into chunks
  • 2 white onions, diced
  • 32 oz. beef broth
  • Irish stout beer – I used one 11-oz. bottle of Guinness Extra Stout
  • 10 garlic cloves, minced
  • Coarse salt and ground pepper, for seasoning
  • 16 oz. frozen baby peas, thawed

WHAT YOU DO:

Preheat oven to 350ºF.

In a heavy pot or dutch oven (5-quart size or so) on the stovetop, toss beef with flour and stir in tomato paste. Add potatoes, onions, broth, beer, and garlic. Season with salt and pepper. Cover, and bring to a boil over medium heat, occasionally.

Cover with lid and place pot in oven. Cook until meat is fork-tender, approximately 2 1/2 to 3 hours. Stir in peas, then season with additional salt and pepper to taste.

TO FREEZE: Prepare according to recipe. Cool, then divide into a few containers, label, and freeze up to 3 months. Thaw, reheat, and serve.

adapted from marthastewart.com

 

One-Pot Pork Chops with Matchstick Apples & Warm Greens Recipe

I love one-pot meals! Here’s a twist on pork chops and applesauce – instead of applesauce, julienne an apple into matchsticks and toss with chickpeas and warm arugula and spinach.

This recipe makes two pork chops, but you can adjust it of course to make more.

One Pot Meal - Pork Chops with fresh apples and warm greens - Not your Momma's Pork Chops and Applesauce Recipe!

WHAT YOU NEED:

  • 2 bone-in pork chops (approx. 9 oz each)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1 Tbs extra virgin olive oil (EVOO)
  • 1/2 cup canned chickpeas, drained and rinsed
  • 5 oz. mixture of arugula and spinach, leaves torn
  • 1 Gala apple, cored and cut into matchsticks
  • 1/2 tsp lemon juice
  • 1/2 Tbs lemon zest (tip: use a rasp grater, or a vegetable peeler to make strips then chop into small pieces)

WHAT YOU DO:

Sprinkle pork chops on both sides with salt (a teaspoon or so), and season with pepper.

Heat EVOO in a large high-sided saute pan over med-high heat. Add pork chops.

Reduce heat to medium, and cook until browned around the edges, about 4 mins. Flip, and cook 3-4 more minutes. Transfer chops to a plate.

Add chickpeas to pan and cook for 2 min. Working in three batches, add arugula/spinach mixture and cook, stirring, adding additional batches as the leaves wilt. Sprinkle with approximately 1/4 to 1/2 teaspoon salt, then season with pepper to taste. Remove from heat, and stir in apple and lemon juice and zest. Serve with chops.

 

Number of Servings: 2

 

recipe adapted from “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot” Martha Stewart Living

Slow Cooker Bacon Ranch Garlic Chicken – I made up some freezer meals and ended up with this. It’s similar to Crock Pot Garlic Ranch Chicken, except, well, BACON. There are only 6 ingredients but tons of delicious flavor.

Some people don’t like to freeze milk or mayonnaise, so you could always add those later when you put the chicken in the Crock Pot. I’m too lazy for that (ha!) so I put it all in the freezer bag.

You can always make a bunch of these at once; make one right away and freeze the extras.

Slow Cooker Bacon Ranch Garlic Chicken Recipe

WHAT YOU NEED:

  • 1 lb. uncooked, skinless, boneless chicken breasts
  • 1 oz. dry ranch dressing mix
  • 2 oz. crumbled bacon bits
  • 2-3 cloves garlic, minced
  • 1 c. mayonnaise
  • 1 c. milk

WHAT YOU DO:

To Freeze — Combine all ingredients in a gallon freezer bag. Label with date and instructions. Thaw and cook.

To Prepare Right Away — Combine all ingredients in slow cooker. Cook on low 6-8 hours (or high 4-6 hours).

Slow Cooker Bacon Ranch Garlic Chicken Freezer Meal Recipe

P.S. I recently discovered these at Trader Joe’s. They make fresh garlic so easy; you just open the packets and chop! No annoying papery peels. They are in the refrigerated section, with the produce, hanging down in a row on little hooks. Love ’em!

easy garlic - recipebookandmore.wordpress.com

Here’s an awesomely delicious AND easy one-pot meal: sriracha lime chicken.

It has just 5 ingredients but lots of flavor. I made this recipe in a cast iron skillet and served it with rice (made in my handy dandy rice cooker).

Easy One-Pot Meal - Sriracha Lime Chicken - just 5 ingredients

One-Pan Sriracha Lime Chicken

WHAT YOU NEED:

  • 1 lb. uncooked boneless skinless chicken breasts, cut into chunks
  • salt & pepper
  • ¼ cup extra virgin olive oil (EVOO)
  • juice of 1 lime
  • ½ large onion, sliced into rings
  • 1 tablespoon sriracha
  • optional: mix up a few tablespoons of mayonnaise with a few teaspoons of sriracha to use as a topping (squeeze from a condiment bottle, or a ziplock bag with the corner cut off)

WHAT YOU DO:

Season chicken with salt & pepper.

In a gallon size ziplock bag, combine chicken, EVOO, lime juice, sriracha, onion slices. Seal, mix, and
refrigerate for 1 hour.

Preheat oven to 400ºF.

Transfer contents of bag to a cast iron skillet. Season with salt & pepper.

Bake for 25 minutes, then broil for another 5 minutes until the tops brown and start to crisp.

Remove from oven and serve.

recipebookandmore.wordpress.com

recipe adapted from runningtothekitchen.com

 

P.S. During my internet research (ha!) I came across this. Apparently If you reallllyyy looooooovvvve your sriracha, you can take it with you everywhere. LOL!

Sriracha 2 Go

 

 

Here’s a lasagna that I made in a cast iron skillet, that can go straight into the oven to bake. Gotta love one-pot meals! I used ground turkey since it’s a little healthier than beef, but any ground lean meat would work. It was cheesy and delicious.

Skillet Lasagna - from the stove to the oven in just minutes. So easy and so yummy

One-Skillet Lasagna

WHAT YOU NEED:

1 lb. lean ground turkey
1 c. diced red onion
3 cloves garlic, minced
1 tsp. oregano
2 (15 oz.) cans diced tomatoes containing garlic and onions, undrained
16 oz. tomato sauce
1 c. water
10 oz. wide egg noodles
4 oz. part skim ricotta cheese
salt and pepper to taste
2 c. shredded Italian Blend cheese
optional: fresh basil for garnish

WHAT YOU DO:

In a cast iron skillet (or oven-safe pan), brown turkey over med-low heat until thoroughly cooked.

Drain grease from turkey, and return to skillet.

Add onion, and cook, stirring occasionally, for 5 mins. Add garlic and oregano and cook for another minute or so.

Stir in tomatoes, tomato sauce, water, and noodles.

Cook, stirring often, for approx 10 mins, or until noodles are al dente.

Stir in ricotta, then and add salt & pepper to taste.

Remove from heat and top with shredded cheese. Let sit for about 5 mins to allow cheese to melt.

Place skillet in oven and broil for 3-5 mins, or until cheese starts to get brown and bubbly.

Garnish with fresh basil (optional) then serve.

recipebookandmore.wordpress.com

recipe adapted from ihearteating.com