5 TASTY ONE POT MEALS | 5-INGREDIENT RECIPES | DINNERS MADE FAST & EASY!! | JULIA PACHECO
Recipes in this Video
One Pot Pasta is a modern Italian-American dish that simplifies traditional pasta cooking by combining all ingredients in one pot. This approach not only saves time on cleanup but also allows the pasta to absorb the flavors of the broth and vegetables. It's a popular choice for busy weeknights and has inspired various adaptations worldwide, making it a beloved comfort food for many.
Ingredients
- ●pasta
- ●olive oil
- ●garlic
- ●onion
- ●bell pepper
- ●zucchini
- ●cherry tomatoes
- ●vegetable broth
- ●basil
- ●parmesan cheese
- ●salt
- ●black pepper
- ●red pepper flakes
- ●spinach
- ●lemon juice
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until translucent, about 2-3 minutes.
- 3Stir in diced bell pepper and zucchini; cook for another 3-4 minutes.
- 4Add cherry tomatoes and cook until they start to soften, about 2 minutes.
- 5Pour in vegetable broth and bring to a boil.
- 6Add pasta, ensuring it's submerged in the broth.
- 7Reduce heat to a simmer and cover; cook until pasta is al dente, stirring occasionally, about 10-12 minutes.
- 8Stir in spinach until wilted, about 1-2 minutes.
- 9Season with salt, black pepper, and red pepper flakes to taste.
- 10Remove from heat and stir in lemon juice and fresh basil.
- 11Serve topped with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast provides a cheesy flavor with fewer calories.
pasta
Healthier: whole grain pasta
Cheaper: pasta made from semolina
Whole grain pasta adds fiber and nutrients.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is heart-healthy and has a high smoke point.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water with seasoning
Homemade stock can be lower in sodium and more flavorful.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups elbow macaroni
- ●1 lb ground beef
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 can (15 oz) tomato sauce
- ●1 can (14.5 oz) diced tomatoes
- ●2 cups ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●2 tsp Italian seasoning
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●4 cups water
Instructions
- 1In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- 2Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent.
- 3Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well.
- 4Add the elbow macaroni and water to the pot. Stir to combine and bring to a boil.
- 5Once boiling, reduce heat to low, cover, and simmer for about 10-12 minutes, or until the macaroni is al dente.
- 6Remove the pot from heat and stir in the ricotta cheese until well combined.
- 7Sprinkle half of the mozzarella cheese over the top, then add the remaining macaroni mixture, and top with the remaining mozzarella and Parmesan cheese.
- 8Cover the pot and let it sit for 5 minutes to allow the cheese to melt and the flavors to meld.
- 9Serve hot, garnished with fresh herbs if desired.
Equipment
Chicken pot pie soup is a comforting dish that combines the flavors of traditional chicken pot pie in a hearty soup form. It is often enjoyed during colder months but can be made year-round. This dish reflects American culinary traditions, particularly in home cooking, where it serves as a filling meal for families.
Ingredients
- ●chicken
- ●carrots
- ●celery
- ●onion
- ●potatoes
- ●peas
- ●chicken broth
- ●heavy cream
- ●butter
- ●flour
- ●thyme
- ●salt
- ●pepper
Instructions
- 1Cook chicken in a pot until no longer pink, then remove and shred.
- 2In the same pot, melt butter and sauté onions, carrots, and celery until softened.
- 3Stir in flour and cook for a minute to create a roux.
- 4Gradually add chicken broth while stirring to avoid lumps.
- 5Add potatoes, thyme, salt, and pepper; simmer until potatoes are tender.
- 6Stir in shredded chicken and peas, then add heavy cream and heat through.
Ingredient Alternatives
heavy cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk is lower in calories and adds a unique flavor.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and can be more cost-effective in larger quantities.
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour offers more nutrients.
Techniques
Equipment
Also Known As
A comforting and hearty dish that combines protein and grains in one pot, making it a popular choice for busy weeknight dinners.
Ingredients
- ●1 lb smoked sausage, sliced
- ●1 cup long-grain rice
- ●1 medium onion, diced
- ●1 bell pepper, diced
- ●2 cloves garlic, minced
- ●1 can (14.5 oz) diced tomatoes, undrained
- ●2 cups chicken broth
- ●1 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 cup frozen peas
- ●2 tbsp olive oil
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the sliced sausage and cook until browned, about 5 minutes.
- 3Stir in the diced onion and bell pepper, cooking until softened, about 3-4 minutes.
- 4Add the minced garlic and cook for an additional minute until fragrant.
- 5Stir in the rice, diced tomatoes (with juice), chicken broth, paprika, black pepper, and salt.
- 6Bring the mixture to a boil, then reduce heat to low and cover the pot.
- 7Simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
- 8Stir in the frozen peas and cook for an additional 5 minutes, covered, until heated through.
- 9Remove from heat and let sit for 5 minutes before serving.
Equipment
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1 cup long-grain rice
- ●2 cups chicken broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 cup diced tomatoes (canned or fresh)
- ●1 cup bell peppers, chopped
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup frozen peas
- ●2 tbsp olive oil
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the chopped onion and garlic, sauté until the onion is translucent.
- 3Season the chicken thighs with salt, pepper, and Italian seasoning, then add them to the pot. Brown the chicken on both sides.
- 4Stir in the rice, diced tomatoes, and chicken broth. Bring to a boil.
- 5Reduce heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
- 6Add the chopped bell peppers and frozen peas, stir to combine, and cook for an additional 5 minutes.
- 7Remove from heat and let it sit covered for 5 minutes before serving.
- 8If desired, sprinkle with grated Parmesan cheese before serving.
Equipment
Taco soup is a popular dish in American cuisine, often enjoyed for its hearty and comforting qualities, especially during colder months.
Ingredients
- ●1 lb ground beef
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●1 can (28 oz) diced tomatoes
- ●1 packet taco seasoning
- ●4 cups beef broth
- ●1 cup water
- ●1 cup shredded cheddar 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 black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, and water.
- 4Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, stirring occasionally.
- 5Season with salt and pepper to taste.
- 6Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro before serving.
Equipment
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