Working full-time and trying to feed a hungry family means creating tasty meals that are nutritious, take little time to prepare and cook with minimal fuss. These one-pot meals require less time in front of the stove, leaving more time for your family.
One-Pot Chicken and Spanish Rice
Perfect on its own or as an accompaniment to Taco Tuesday!
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 2 tbsp olive oil
- 4 skinless, boneless, organic, free-range chicken breasts
- 1 tsp sea salt or pink Himalayan salt
- 1/4 tsp freshly ground black pepper
- 1 onion, peeled and chopped
- 1 medium green bell pepper, sliced
- 1 cup organic chicken stock
- 1 can (28 oz) organic tomatoes with juice (3 1/2 cups)
- 1 cup long-grain rice
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- 3 garlic cloves, minced
- 1 cup frozen peas
- 1/4 cup pimento-stuffed green olives
- 1/4 cup flat-leaf parsley, chopped
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Pat the chicken breasts dry with paper towels and season with half a teaspoon of the salt and the pepper.
- Cook the chicken until golden brown, about 2 minutes per side. Add the chopped onion and bell pepper and cook until soft, about 5 minutes.
- Add the chicken stock, tomatoes and juice, rice, paprika, cayenne pepper, chopped garlic and remaining half teaspoon of salt. Bring the chicken and rice to a boil and then reduce the heat; simmer, covered, for 20 minutes.
- Stir in the peas and continue to cook, covered, until heated through, about 2 minutes. Stir in the olives and parsley and serve.
One-Pot Smoky Pork and Beans
The kids will love this healthy version of a classic dish.
Serves 4
Prep time: 5 minutes
Cook time: 40 minutes
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp sea salt or pink Himalayan salt
- 1 tsp freshly ground pepper
- 4 (8-oz) pork chops, bone-in, 1 inch thick
- 4 cups navy beans, drained and rinsed
- 2 tbsp organic tomato paste
- 1 tbsp pure maple syrup
- 2 tsp ground chipotle
Instructions
- Preheat oven to 400°F. Mix the oil, one clove of garlic, one teaspoon of paprika, half teaspoon of salt and half teaspoon of pepper in a small bowl. Rub this mixture on the pork chops.
- In a large, shallow ovenproof dish, mix the beans, tomato paste, maple syrup and ground chipotle with the remaining smoked paprika, garlic, salt and pepper.
- Nestle the pork into the beans and bake for 40 minutes until the pork is cooked through. Serve hot and enjoy with a fresh salad.
One-Pot Greek Lamb with Green Beans
The Mediterranean diet is the epitome of healthy eating. Go Greek for a night and try it for yourself.
Serves 6
Prep time: 20 minutes
Cook time: 60 minutes
Ingredients
- 2 tbsp olive oil
- 1 1/2 lbs lamb, cubed
- 1 tsp sea salt
- 1 tsp black pepper
- 1 large yellow onion, chopped
- 4 cups fresh green beans, washed and trimmed
- 1 can (28 oz) organic crushed tomatoes (3 1/2 cups)
- 2 cloves of garlic, minced
- 1 tsp oregano
Instructions
- Heat the olive oil in a large, deep skillet over a medium heat. Sprinkle the lamb pieces with half a teaspoon each of sea salt and pepper. Add the lamb pieces to the skillet and cook until brown and caramelized. Add the onion and cook with the lamb until translucent.
- Add the green beans, crushed tomatoes, garlic, oregano and the remaining salt and pepper. Reduce heat to low, cover and simmer for 1 hour, until the lamb is cooked through and the beans are tender. If you prefer crisper beans, add them after 30 minutes.
- Check the liquid halfway through cooking. If there is too much liquid, simmer uncovered for the final 30 minutes — for too little liquid simply add a little water. Cook until tender.
Enjoy!
—Katherine Marko
Katherine Marko is a freelance writer, author and blog creator. Her areas of expertise include food, health, style, beauty, business and nutrition. Marko holds a Bachelor of Arts in English, a diploma in photography, graphic design and marketing, and certification in esthetics.