One Pot Meals For The Lazy Souls

We bring you a collection of one pot meals that are healthy, time-saving, and incredibly easy. What’s more? We also bring you one pot meals for entertaining.

 

One Pot Meals For Breakfast

These simple-but-delectable one pot meals are perfect for rushed mornings.

 

Eggs, Mozzarella, and Sweet Potato Skillet

 

Serves: 6

Prep time: 2 minutes

Cook time: 12 minutes

 

Ingredients:

Pepper, to taste

Salt, to taste

½ tsp smoked paprika

½ cup Mozzarella cheese (or any other cheese of your choice)

4 eggs

1 medium sweet potato

 

Method:

1. Roughly poke the sweet potato a few times and cook in the microwave for 7-8 minutes on high.
2. Meanwhile, preheat a broiler on high and place an oven rack on the middle or top level.
3. Cut potatoes horizontally into ¼ – inch thickness.
4. Spray the skillet with cooking spray before placing the potato slices in a flat layer.
5. Crack the eggs evenly on the potatoes before sprinkling cheese.
6. Sprinkle pepper, salt, and paprika over the cheese.
7. Place the skillet under the broiler and continue to broil for 3-4 minutes or until the eggs seem set and the cheese changes color.
8. Serve immediately with some ketchup.

 

Turkey and Eggs Breakfast Skillet

 

Serves: 2

Prep time: 2 minutes

Cook time: 15 minutes

 

Ingredients:

6 large eggs

1 cup fresh salsa

500 g ground turkey (or beef)

 

Method:

1. Heat oil in a skillet over medium flame. Place the turkey into it and continue to cook until it changes color.
2. Stir in the salsa and mix well. Continue to cook for another 3-4 minutes.
3. Crack in the eggs and cover the skillet. Continue to cook for 7-8 minutes or until the egg whites turn opaque.

 

Baked Eggs With Parmesan and Mushrooms

 

Serves: 2

Prep time: 30 minutes

Cook time: 10 minutes

 

Ingredients:

4 tsp Parmesan, grated

4 large eggs

Salt, to taste

Pepper, to taste

1 tbsp olive oil

450 g thickly sliced Crimini mushrooms

To garnish:

3 tsp parsley, finely chopped

To serve:

Wheat toasts

 

Method:

1. Preheat toaster/oven to 200°C.
2. Spray non-stick spray on a flat casserole or two separate baking dishes.
3. Take a large skillet/frying pan and heat oil in it. Saute the mushrooms for about 8 minutes or until they have released all the liquid and shrunk in size.
4. Season with pepper and salt before transferring into the baking dishes.
5. Crack two eggs over mushrooms in each dish.
6. Sprinkle a pinch of pepper, salt, and Parmesan on the eggs.
7. Continue to bake for 10 minutes or until soft yolks and firm whites are obtained.
8. Serve hot with toasts.

 

One Pot Meals For Lunch

These comforting and rich one pot meals are perfect for a stress-free weekday lunch.

 

Cheese Chilli Vegetarian Mac

 

Serves: 8

Per time: 10 minutes

Cook time: 25 minutes

 

Ingredients:

1 cup cheddar, shredded

2 cups macaroni noodles, uncooked

2 cups water or vegetable broth

1 cup corn kernels

425 g pinto beans, drained and rinsed

425 g black beans, drained and rinsed

6 tsp chilli powder

425 g kidney beans, drained and rinsed

425 g tomato sauce

2 cloves minced garlic

450 g tomatoes, diced

6 tsp all-purpose flour

1 diced yellow onion

3 tsp olive oil

 

Method:

1. Heat olive oil in a large pot and saute the garlic and onion for 3-4 minutes or until onions turn transparent and soft.
2. Add chilli powder and flour and continue to saute for 2-3 minutes or until the flour begins to coat the bottom of the pot.
3. Mix all the beans along with vegetable broth, corn, tomato beans, and diced tomatoes and stir well.
4. Add the macaroni noodles and stir until well combined. Cover with a lid and turn the heat to medium-high and bring to a boil. Stir occasionally.
5. Once it starts to boil, turn the heat to low and continue to simmer for about 15 minutes or until the macaroni noodles are tender and a thick sauce is formed. Stir occasionally.
6. Stir in the shredded cheddar once the macaroni noodles are cooked and serve hot.

 

Pastalaya

 

Serves: 6

Prep time: 10 minutes

Cook time: 35 minutes

 

Ingredients:

½ bunch chopped green onions

½ bunch chopped parsley

6 tsp cream or half and half

450 g penne pasta

1 cup water

2 cups chicken broth

¼ tsp thyme

Pepper, to taste

½ tsp smoked paprika

½ tsp oregano

2 tsp Creole seasoning

425 g tomatoes, diced

280 g seasoning mix

2 cloves garlic, minced

225 g smoked sausage, cut into thin rounds

3 tsp vegetable oil

 

Method:

1. Add oil to a large pot. Toss in the sausages and continue to cook for 5 minutes or until browned.
2. Add the garlic and saute for a minute or until the garlic turns fragrant and soft.
3. Toss in the seasoning mix an continue to saute for 4-5 minutes before adding the pasta, pepper, thyme, paprika, oregano, Creole seasoning, and diced tomatoes (along with its juice).
4. Add chicken broth along with water and stir everything together.
5. Cover the pot and increase the heat to medium-high and bring to a boil. Stir occasionally and reduce the heat once it reaches to a boil.
6. Simmer for 12-15 minutes or until the pasta is tender and a rich creamy sauce is obtained.
7. Remove from heat and fold in the cream or half and half.
8. Sprinkle green onions and parsley and serve.

 

Southern Chicken Skillet

 

Serves: 4

Prep time: 5 minutes

Cook time: 20 minutes

 

Ingredients:

3 sliced green onions

1 cup cheese, shredded

2 cups chicken broth

3 tsp chilli powder

425 g black beans, drained

2 cups precooked chicken, shredded

1 cup fresh salsa

1 cup white rice, uncooked

 

Method:

1. Combine chicken broth, chilli powder, black beans, chicken, salsa and rice in a large pot or skillet.
2. Cover the pot and increase the heat to high and bring to a boil.
3. Reduce the heat once it comes to a boil and let it simmer for about 15 minutes. Keep stir occasionally.
4. Remove from heat after 15 minutes and let it stay covered for another 5 minutes.
5. Remove the lid and sprinkle cheese on top. Cover and let it sit for 5 minutes or until the cheese melts.
6. Garnish with green onions.
7. Serve hot.

 

One Pot Meals For Dinner

These aromatic and healthy one pot meals (we like to call them Wonderpots) are perfect for days when you’re too tired to cook.

 

Italian Wonderpot

 

Serves: 2

Prep time: 10 minutes

Cook time: 15 minutes

 

Ingredients:

50 g Parmesan, shaved

Pepper, to taste

¼ tsp red peper flakes

2 tsp dried oregano

2 tsp dried basil

4 cloves sliced garlic

1 onion, sliced

800 g tomatoes, diced

225 g spinach, chopped

340 g fettuccine

6 tsp olive oil

4 cups water or vegetable broth

 

Method:

1. Add vegetable broth in a large pot along with the fettuccine (break it in half). Toss in the black pepper, red pepper, oregano, basil, garlic, onion, spinach, olive oil, and tomatoes.
2. Cover and cook on high heat until it comes to a boil. Uncover and lower the heat.
3. Simmer uncovered over medium heat for 15-20 minutes or until fettuccine is cooked and a rich creamy sauce is obtained. Stir occasionally.
4. Garnish with shaved Parmesan.
5. Serve.

 

Artichoke and Spinach Wonderpot

 

Serves: 6

Prep time: 10 minutes

Cook time: 15 minutes

 

Ingredients:

115 g spinach, roughly cut

Pepper, to taste

1.2 tsp dried thyme

½ tsp dried oregano

340 g fettuccine

6 tsp olive oil

5 cups water or vegetable broth

1 yellow onion, diced

4 cloves garlic, crushed

400 g artichoke hearts, roughly chopped

225 g mushrooms, thinly sliced

 

Method:

1. Place olive oil, vegetable broth, garlic, onions, thyme, oregano, pepper, and artichoke hearts. Break the fettuccine in half before adding it to the pot.
2. Cover and cook on high flame and bring it to a boil, stirring occasionally.
3. Reduce the heat and let it simmer for another 15 minutes or until a rich creamy sauce is obtained and the pasta is tender.
4. Stir in the spinach when pasta is completely cooked and let it sit for a minute or two.
5. Serve hot.

 

Lemon and Courgette Risotto

 

Serves: 2

Prep time; 10 minutes

Cook time: 40 minutes

 

Ingredients:

6 tsp crème fraîche

50 g Parmesan, grated

250 g diced courgette

2 sprigs of lemon thyme

Juice and zest of 1 large lemon

1 vegetable stock cube

180 g risotto rice

1 clove garlic, crushed

1 finely chopped onion

50 g butter, melted

 

Method:

1. Heat butter in a large pan and saute the onion for 8 minutes or until translucent and soft. Add garlic and continue to saute for another minute.
2. Add the risotto rice and stir so that it is evenly coated with the garlic and onions.
3. Stir in the stock cube in a litre of boiling water. Add a cup of stock to the rice along with thyme and lemon juice.
4. Stir occasionally and bring to a boil.
5. Add another cup of stock when the rice has absorbed almost all the liquid.
6. Stir in the courgette and add more stock (as needed) until the rice is creamy and tender.