One Pot Meals - A Meal in Itself

One pot meals are basically putting ingredients into a single vessel and cooking them together. These meals are often made with ingredients such as meat, vegetables, beans, rice, pasta, or potatoes which is usually considered “the meal”. You can serve this as it is, or you can add a fresh salad, dinner roll, or homemade corn bread.

Many years ago, one pot meals were popular because women worked long hours in the fields and were often too tired to make a complete meal for their family. So instead they made meals (with whatever they found around the house) that were quick and easy to put together.

Well, that was the deal then; so what’s the deal now? Why are one pot meals still so popular today? Even though most women don’t work in fields like they did back in the day, the same concept is making good and delicious meal in a short period of time.

One pot meals are quick and easy to prepare and does not take up a lot of time in the kitchen. Often times these meals are enjoyed more because they are more family oriented and always include foods that go well together, like red beans and rice, macaroni and cheese, and spaghetti and ground beef.

Even though many of these meals you can simply add a fresh roll or piece of corn bread, many are complete just as they are.

Below I have compiled a few one pot meal recipes for you to try. Meals can be prepared in a snap with these quick and easy recipes.

ONE POT PASTA WITH TOMATOES, WHITE BEANS AND PRESTO -
3 1/4 cups dry bow-tie pasta
3 cups water
2 Chicken Flavor or Vegetarian Vegetable Flavor Bouillon Cubes
1 (7 ounce) container Refrigerated Pesto with Basil
2 medium tomatoes, chopped
1 (15 ounce) can (white kidney beans) or small white beans, rinsed and drained
1/3 cup Shredded Parmesan Cheese

Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.

Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

ONE POT MEALS - ONE POT DINNER-
1/2 pound ground beef
1 medium onion, chopped
1 cup chopped celery
3/4 cup chopped green pepper
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups uncooked medium egg noodles
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
3/4 cup water
1 beef bouillon cube

In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.

ONE POT MEALS - MACARONI AND CHEESE
3 cups water
1/2 teaspoon salt
8 ounces seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard (optional)

Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.

Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

CREAMY HOMEMADE CHICKEN STEW
1 cup low fat evaporated milk
1/4 cup all-purpose flour
1 1/2 pounds chicken leg meat
3/4 pound small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 1/4 cups frozen green peas, thawed
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 cup chopped fresh parsley

In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth.

Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

ONE POT MEALS - TURKEY POT PIE
2 (9 inch) unbaked pie shells
1 (10.75 ounce) can condensed mushroom soup
1 cup cooked, chopped turkey meat
1 (10 ounce) can mixed vegetables, drained
1/3 cup milk

Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish. In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables.

Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork. Bake in the preheated oven 45 minutes, or until the crust is golden brown.

CINNAMON SUPPER CAKE
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk  

1 tablespoon butter
3/4 cup confectioners' sugar
1 tablespoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round cake pan. Sift together the flour, baking powder, and salt; set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top.

Recipes are from AllRecipes

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