5 Tried & True ONE-POT Meals | The EASIEST Tasty Weeknight Recipes! | Julia Pacheco
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Recipes in this Video
5 recipes
Ingredients
- ●1 lb ground beef
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 carrot, diced
- ●1 celery stalk, diced
- ●1 can (14 oz) crushed tomatoes
- ●2 cups beef broth
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●12 oz spaghetti
- ●2 tbsp olive oil
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5 minutes.
- 3Add ground beef to the pot and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 4Stir in crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a simmer.
- 5Add spaghetti to the pot, ensuring it is submerged in the liquid.
- 6Cover the pot and cook for about 10-12 minutes, stirring occasionally, until spaghetti is al dente and the sauce has thickened.
- 7If desired, stir in grated Parmesan cheese before serving.
- 8Serve hot, garnished with additional cheese if desired.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
vegetarianveganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 can black beans, drained and rinsed
- ●1 cup corn, frozen or canned
- ●1 red bell pepper, diced
- ●1 green bell pepper, diced
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped
- ●Juice of 1 lime
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer.
- 2In a large pot, heat a splash of oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
- 3Add the diced red and green bell peppers to the pot and cook for another 3-4 minutes until they soften.
- 4Stir in the quinoa, vegetable broth, black beans, corn, cumin, chili powder, salt, and black pepper.
- 5Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 6Simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- 7Remove from heat and let it sit covered for 5 minutes.
- 8Fluff the quinoa with a fork and stir in the lime juice and chopped cilantro.
- 9Serve warm, garnished with additional cilantro if desired.
Equipment
large potfine mesh strainerwooden spoon
🌶️🌶️🌶️Low
Ingredients
- ●1 lb ground beef
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 packet taco seasoning
- ●1 can (15 oz) diced tomatoes with green chilies
- ●2 cups chicken broth
- ●8 oz elbow macaroni
- ●1 cup shredded cheddar cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup sour cream
- ●1/4 cup chopped fresh cilantro
- ●Salt and pepper to taste
Instructions
- 1In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- 2Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent.
- 3Stir in the taco seasoning, diced tomatoes (with juices), and chicken broth. Bring to a simmer.
- 4Add the elbow macaroni to the pot, stirring to combine. Cover and cook for about 10-12 minutes, or until the pasta is al dente.
- 5Once the pasta is cooked, reduce the heat to low and stir in the cheddar and mozzarella cheeses until melted and creamy.
- 6Add the sour cream and mix until well combined. Season with salt and pepper to taste.
- 7Remove from heat and garnish with chopped cilantro before serving.
Equipment
large potspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 cup long-grain white rice
- ●2 cups chicken broth
- ●1 cup cherry tomatoes, halved
- ●1 cup fresh mozzarella balls
- ●1/4 cup fresh basil, chopped
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Season the chicken breasts with garlic powder, onion powder, salt, and black pepper.
- 3Add the chicken to the pot and cook until browned on both sides, about 5-7 minutes.
- 4Remove the chicken from the pot and set aside.
- 5In the same pot, add the rice and stir for 1-2 minutes until slightly toasted.
- 6Pour in the chicken broth and bring to a boil.
- 7Reduce heat to low, return the chicken to the pot, and add the cherry tomatoes.
- 8Cover and simmer for 20 minutes, or until the rice is cooked and the chicken is no longer pink in the center.
- 9Stir in the mozzarella balls and fresh basil, cover, and let sit for 5 minutes to melt the cheese.
- 10Serve warm, garnished with additional basil if desired.
Equipment
large potmeasuring cupsmeasuring spoonscutting boardknife
Ingredients
- ●1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ●2 cups egg noodles
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 cup chicken broth
- ●1 cup heavy cream
- ●1 cup frozen peas
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and minced garlic, sauté until onion is translucent.
- 3Add chicken pieces to the pot, season with salt, pepper, and thyme, and cook until browned.
- 4Pour in chicken broth and bring to a boil.
- 5Stir in egg noodles and reduce heat to a simmer, cover, and cook for about 10 minutes or until noodles are tender.
- 6Add heavy cream and frozen peas, stir to combine, and cook for an additional 5 minutes.
- 7If using, stir in grated Parmesan cheese until melted and creamy.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with additional Parmesan if desired.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
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