Recent Recipes: One Pot Meals

Four weeks ago we realized our dishwasher has been leaking for goodness knows how long. Not only did we have to buy a new dishwasher but the water buckled our hardwood floors in the kitchen and displaced our granite countertops. And this week I discovered a black mold sprouting through the floor and we’ve suddenly developed an infestation of fruit flies. You wanna talk about a mess?

So, our new dishwasher has been sitting in the garage until we can get the floor sorted out which means I’m washing everything by hand and currently hating life. Needless to say, my cooking has resorted to one pan/pot meals only to cut down on the amount of dishes I have to wash. (Did I mention I hate washing dishes?) Here are some one-pot recipes I’ve tried out recently.

Image via Farmgirl Gourmet

Beef Stroganoff (Hamburger Helper Style) from Farmgirl Gourmet

One night, I just really needed a comfort meal but since I have an adversion to buying boxed meals and/or cooking anything that requires a can of condensed soup (gross!), this recipe fit the bill. Definitely not the most gourmet or complex dish but it was filling and good.

TIPS: I left out the mushrooms because husband hates them (But shhh! Don’t tell him there was sour cream in it!) and used beef stock so I didn’t need to the bouillon. Other than that, I followed the recipe as it’s written.

Image via The Chunky Chef

One Pot Chicken & Dirty Rice from The Chunky Chef

I’ve been craving spice during this pregnancy. (Who am I kidding? I’m always craving spice!) And this dinner really fulfilled that craving. Chicken nestled in a bed of dirty rice with andouille. Yum!

TIPS: There’s A LOT of heat in this recipe. I used a fraction of the spice the recipe called for and could feel the burn. Go easy with the cayenne and red pepper flakes. You can always add more if you feel it needs more heat. Also, I didn’t include any peppers – jalapeno or otherwise – because (you guessed it!) hubs doesn’t like peppers. I also used brown rice which took forever to thicken and soften up. Next time I’ll stick with white long grain like the recipe calls for. And lastly, I threw in a can of mostly drained petite diced tomatoes because I like them in my dirty rice and used 1/4 cup less of broth to balance the tomato juices.

Image via Damn Delicious

Sheet Pan Asian Stir Fry from Damn Delicious

I’ve made Asian stir fry a million different ways and times in the skillet but the ease of this recipe caught my eye. Just throw it all on a pan and toss it in the oven? No stirring or watching the stove involved? Sign me up! But I don’t feel like the flavors were there like they are when I cook stir fry on the stove.

TIPS: I used stir fry beef instead of chicken and zucchini, carrots, onion, and brussel sprouts (on my half). The sauce was runny but maybe that’s because of the veggies I used.

Image via Wine and Glue

One Pot Southwestern Alfredo Pasta from Wine & Glue

I had really high hopes for this dish because I thought it would taste like this frozen casserole we used to buy at Sam’s Club when I was a kid. (My parents weren’t much on cooking.) But unfortunately it left much to be desired. It didn’t help that I forgot to buy corn at the store and made the recipe without it. Also, the taco seasoning didn’t add enough heat for my liking. I will try to make this again, but I think I’ll add some jalapeno to the sauce.

TIPS: Don’t overcook the noodles. I skimped on the Alfredo sauce and bought the cheap stuff thinking the accoutrements would make up for it. Don’t make my mistake; buy the good stuff! Don’t forget corn, I’m sure canned would work just as well as frozen. Once I mixed everything together, I threw it in a casserole dish (I guess this makes it a two-dish meal), topped with cheese, and baked for 25 minutes or so. (This is how that frozen dish was that I loved.) I think that helped the dish but the sauce still left much to be desired. Add some heat. You’ll thank me. You know what, I should probably just rewrite this entire recipe.


Easy Oven Fajitas from Budget Bytes

I love love love this recipe and use it all the time. This is my favorite way to make meat for tacos, taco salads, quesadillas… pretty much anything Mexican. Adam hates it because peppers but it’s so easy and comes out so good.

TIPS: I use McCormick Fajita seasoning. If you have all those different spices sitting around, awesome. But I cheat and buy the seasoning mix. I also skip the lime and cilantro.

Have you tried out any new recipes lately? If you try any of these, I would love to know your thoughts!

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