One Pot Meals for the Busy Working Woman ...

Ingredients
8 oz cheddar cheese, shredded
2 c uncooked pasta
2 c vegetable broth
1 c frozen corn kernels
15 oz pinto beans, drained and rinsed
15 oz black beans, drained and rinsed
15 oz kidney beans, drained and rinsed
15 oz tomato sauce
15 oz diced tomatoes
2 Tbsp chili powder
2 Tbsp flour
2 cloves minced garlic
1 yellow onion, chopped
1 Tbsp olive oil
Directions
Add olive oil to a Dutch oven and warm over medium heat. Add onions and garlic and cook until softened about three minutes. Add chili powder and flour and cook another two minutes.

Add broth, corn, all the beans, tomato sauce, and diced tomatoes to the pot. Stir well to combine, Scrape the bottom to incorporate the flour that may have stuck there. Add pasta and stir. Cover and bring to boil. Once boiling, turn down heat and simmer for 15 minutes until pasta is to the desired doneness. Stir every five minutes so the pasta doesn’t stick. Add cheese and stir until melted. Serve.

Ingredients
3 green onions
Fresh parsley
2 Tbsp cream
16 oz penne pasta
8 oz water
16 oz chicken broth
Pepper
¼ tsp thyme
½ tsp paprika
½ tsp oregano
½ Tbsp Creole seasoning
15 oz diced tomatoes
10 oz bag frozen trinity (celery, bell pepper, and onion)
2 cloves minced garlic
8 oz Andouille sausage, sliced into coins
1 Tbsp vegetable oil
Directions
Warm oil in a large skillet or pot. Add sausage and cook until browned. Add garlic and cook until fragrant. Add the frozen trinity and cook until about three minutes until heated through. Add pasta, pepper, thyme, paprika, oregano, creole seasoning, chicken broth, water, and diced tomatoes to the pot. Stir well.

Cover and bring to boil. When it comes to a boil, quickly stir to release pasta from the bottom of the pot. Recover and turn to low. Simmer for 12 minutes until pasta has reached desired tenderness. When the time is up, if there is too much liquid in the pot, let simmer uncovered a few minutes more.

Once pasta is to desired tenderness, remove from heat. Add in cream, some of the green onions, and parsley. Stir well to combine. Spoon into bowls and sprinkle with remaining parsley and green onions. Enjoy.

Ingredients
3 sliced green onions
1 c shredded cheddar cheese
1 ¾ c chicken broth
1 Tbsp chili powder
15 oz black beans, drained
2 c precooked chicken
1 c salsa
1 c uncooked white rice
Directions
Put chicken broth, chili powder, black beans, chicken, salsa, and rice into a large skillet. Stir well to combine everything.

Cover the skillet and bring to a boil. Once boiling, lower the heat and simmer 15 minutes. When the time is up, turn the heat off and allow the skillet to rest with the lid on for five minutes. Uncover skillet and fluff with a fork. All liquid needs to be absorbed by the rice and the rice needs to be tender. If the liquid isn’t absorbed, let it boil a few minutes more. When rice is cooked, sprinkle on the cheese and cover to allow cheese to melt. Sprinkle with green onions and serve.

Ingredients
1 lemon, cut into wedges
Parsley
Salt
1 ½ c vegetable broth
19 oz chickpeas, drained
15 oz artichoke hearts, drained
15 oz diced tomatoes, undrained
1 c uncooked white rice
1 yellow chopped onion
Pepper
¼ tsp cayenne pepper
½ tsp oregano
2 cloves minced garlic
1 tsp cumin
2 Tbsp olive oil
½ Tbsp paprika
Directions
Place olive oil and garlic into warmed deep skillet. Cook until fragrant. Add pepper, cayenne pepper, oregano, paprika, and cumin. Stir and allow the spices to warm in the oil for a minute. Add onion and cook about five minutes until softened.

Add artichoke hearts, chickpeas, salt, vegetable broth, and diced tomatoes. Stir well. Add most of the chopped parsley to the skillet and stir. Cover and bring to a boil. When it begins to boil, lower heat and simmer about 20 minutes. Check occasionally to make sure it’s simmering, adjust heat accordingly.

When time is up, turn off heat and allow to sit covered for five more minutes. Uncover, take a fork and fluff rice. Spoon into bowls and sprinkle with remaining parsley. Add a lemon wedge to each bowl to be squeezed on top before eating. Enjoy.

Ingredients
2 oz crumbled feta
1 ½ c orzo
Parsley, chopped
2 ½ c chicken broth
2 cloves minced garlic
1 Tbsp canola oil
5 tsp lemon pepper seasoning
4 chicken thighs
Directions
Make sure the chicken is completely dry and season both sides with lemon pepper seasoning. Warm a deep skillet and add oil. Once the oil is completely hot add chicken to skillet with the skin down. Cook about five minutes per side. Take out of skillet and place on clean plate.

Get rid of any fat let in the skillet and add garlic. Cook about a minute. Add broth and scrape up the browned bits from bottom. Add in half of the chopped parsley, another teaspoon lemon pepper seasoning, and orzo. Stir well. Place the chicken back into the skillet with the skin up.

Cover and bring skillet to boil. Lower heat and simmer for 12 minutes until orzo is tender. When time is up, orzo needs to be tender and the broth absorbed. If too much liquid remains, boil with lid off until liquid is gone. A little sauce is fine it just doesn’t need to be swimming in liquid. Sprinkle remaining parsley and crumbled feta on top. Serve.

Ingredients
2 oz crumbled feta
Parsley, chopped
4 large eggs
15 oz cannellini beans, drained
Salt
1/8 tsp red pepper flakes
Pepper
½ tsp oregano
28 oz whole peeled tomatoes
1 tsp cumin
1 yellow onion, chopped
½ Tbsp paprika
2 Tbsp olive oil
4 cloves minced garlic
Directions
Add oil, onion, and garlic to large skillet and cook about five minutes until transparent and softened. Add tomatoes and crush them with your hands. Add pepper, oregano, red pepper flakes, and paprika. Stir well.

Let sauce begin to simmer for about seven minutes, stirring often. It should thicken slightly. Add salt, taste, and adjust seasonings if needed. Add beans and stir well. Return to simmer and let simmer for another three minutes.

Make four wells in the mixture and crack an egg into each well. Cover and let simmer five minutes until whites are done but yolks are soft. Sprinkle with feta and parsley. Serve.

Ingredients
Parsley, chopped
1 ½ c uncooked orzo
2 c chicken broth
½ tsp oregano
1/3 c black olives, chopped
15 oz diced tomatoes
4 cloves minced garlic
1 Tbsp olive oil
Pepper
Salt
4 chicken thighs
Directions
Make sure the chicken is completely dry and sprinkle with pepper and salt on both sides. Warm the olive oil in a deep skillet. When it’s hot add chicken skin side down. Cook on both sides five minutes. Take out of skillet and place on clean plate.

Remove excess fat but leave enough to cook the garlic. Lower heat and add garlic. Cook one minute until fragrant. Add pepper, oregano, olives, and tomatoes. Stir well to combine. Scrape the bottom of skillet to bring up the browned bits.

Add orzo and broth to skillet and stir well. Return the chicken to skillet and nestle them down into the skillet. Cover and allow to boil, lower heat and simmer for 15 minutes. Turn off heat and allow to sit for five minutes. The olives and tomatoes will probably be on top. Use a fork to stir the orzo, olives and tomatoes together. The orzo needs to be tender. There should be a little liquid left in the bottom. Sprinkle the parsley on top and serve.

Ingredients
2 green onions, sliced
3 slices bacon
1 c Monterey Jack cheese, shredded
1/3 c barbecue sauce
2 c chicken broth
8 oz fusili pasta
10 oz tomatoes with green chilies
2 c pre-cooked chicken
Directions
Put tomatoes, pasta, and chicken in deep skillet. Add broth and stir well. Cover and bring to boil. When boiling, lower heat and simmer for 15 minutes. Stir about every five minutes to keep pasta from sticking.

While pasta is simmering, cook bacon until crispy and brown. Place cooked bacon on paper towels to drain. Crumble.

When time is up on pasta skillet, uncover and check to see if pasta is to desired doneness. If not, allow to simmer a few more minutes. When cooked to desired doneness, drizzle with barbecue sauce, sprinkle with cheese, and place lid back on skillet to let cheese melts. When cheese has melted sprinkle with crumbled bacon and green onions, serve.

Ingredients
Cilantro, chopped
2 ½ c chicken broth
1 ½ c frozen peas
1 ½ c jasmine rice
½ tsp cinnamon
Pepper
½ tsp cumin
Salt
1 tsp turmeric
2 cloves minced garlic
4 chicken thighs
1 Tbsp oil of choice
Directions
Make sure chicken is very dry and season both sides with pepper and salt. Warm a deep skillet, add oil and allow oil to heat up. Place chicken in the skillet skin down. Cook on both sides for five minutes. Place the browned chicken on a clean plate.

Drain all but 1 Tbsp of oil into a heat proof bowl. Add cinnamon, cumin, turmeric, and garlic to skillet. Allow the spices to heat up and become fragrant. Add broth and scrape up all the browned bits from the bottom. Add rice and peas and stir to combine. Add the chicken back into the skillet and push them slightly into the rice.

Cover and bring to boil. When boiling, turn down heat and simmer for 25 minutes. When done, turn heat off and allow to sit covered for ten more minutes. Uncover and fluff rice with fork. Sprinkle with cilantro and serve.

Ingredients
3 green onions sliced
1 c cheddar cheese, shredded
1 ¾ c chicken broth
1 c salsa
1 c uncooked white rice
15 oz black beans, drained and rinsed
8 oz Chorizo
1 lb sweet potato, peeled and diced small
1 Tbsp olive oil
Directions
Warm olive oil in large skillet add sweet potatoes and cook for five minutes. Sweet potatoes need to just be slightly softened. Remove Chorizo from the casing and add it to the skillet. Cook the sweet potatoes and Chorizo together until cooked through. Break up the Chorizo as it cooks.

Drain any grease if you need to. Add rice, salsa, and beans to skillet. Stir well to combine. Add broth and stir. Cover and bring to boil. Turn heat down and simmer for 30 minutes. When time is done, rice needs to be tender and all liquid should be absorbed. If not, allow to cook for a few more minutes. When completely cooked, turn off heat and fluff with fork. Sprinkle on the cheese and cover. Let the cheese melt. Sprinkle the green onions on top and serve.

Ingredients
1 green onion, sliced
1 ½ c Monterey Jack cheese, shredded
3 c fresh spinach
½ lb pasta
2 c chicken broth
14 oz diced tomatoes w/chilies
1 medium diced onion
1 Tbsp olive oil
6 oz smoked sausage
Directions
Slice the sausage into coins and add to a skillet with warmed olive oil. Cook until browned about five minutes. Drain off any fat. Add onion and cook until soft and translucent. Add tomatoes and chicken broth. Stir well while scraping the bottom of the skillet.

Add pasta and stir to submerge pasta. Cover and bring to boil. When boiling, turn down heat and simmer for ten minutes until pasta is done to desired tenderness.

Add spinach one cup at a time. Stir until wilted. When you have wilted all the spinach, sprinkle on the cheese and put the lid back on. Allow to sit until cheese has melted. Sprinkle with green onions and serve.