One burner, one pot and a few minutes of prep, and you’ll have dinner on the table in no time these mouthwatering, energy-saving recipes.
If the thought of washing endless pots and pans after slaving over dinner puts you off your food, these recipes are a dream come true.
These delicious and simple whip-up meals, only use one pot for the entire recipe. Not only does this save on washing up, but it helps reduce the amount of energy used making dinner.
One burner, one pot and a few minutes of prep time and you’ll have dinner on the table in no time.
Easy, Peasy, Cheesy One-Pot Chicken Pasta
Chicken and pasta are a marriage made in foodie heaven, and this fantastic cheat means there’s no need to put a pot of water to boil on another burner. Everything, including the past is cooked in just one pot.
- 3 chicken breasts cut into pieces
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- 1 medium brown onion, diced very finely
- 500g short cut pasta like penne or rigatoni
- 3 cloves of garlic
- 680g jar of pasta sauce (whatever is your fave, as long as it’s tomato-based)
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
- Salt & pepper
- Heat up a skillet or pan with a little olive oil on medium to high heat.
- Add the chicken, salt and pepper to taste, Italian seasoning and garlic powder.
- Cooke until the chicken is pretty much cooked through and then take it out of the pan and place it aside on a plate.
- Put the onion and garlic into the pan and cook for a couple of minutes until softened.
- Pour in pasta sauce then fill up the empty sauce har with water, and add that to the pot.
- Bring to the boil and then turn it down so it’s nicely simmering.
- Add the chicken and pasta, stir through then cover with a lid and let it bubble away for about 15 minutes, or until the pasta is cooked.
- Stir in the parmesan cheese and most of the mozzarella, but save a little for the top.
- Once the cheese is stirred in, sprinkle the rest of the mozzarella on top and let it all cook for another couple of minutes, until the cheese has melted.
10 Minute Veggie Frittata
Full of veggie, eggy goodness this frittata is the work of mere minutes, and makes a hearty brunch or easy weeknight dinner.
- Medium brown onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups peas
- 2 cups spinach, chopped
- 6 eggs
- Pepper, cumin and cayenne pepper to taste
- Heat the oil and a little water in a skillet or large pan on the stovetop on medium until the onion is translucent.
- Add the spinach and garlic and cook for a couple of minutes, until the spinach wilts. Just before the spinach is done, add the peas, stir and let them cook for a minute or two.
- While waiting for the spinach to wilt, crack the eggs into a bowl and stir them with a fork, adding a little pinch of pepper, cumin and cayenne.
- Pour the eggs into the pan, over the peas and spinach.
- Reduce the heat to medium-low and cover the pan.
- Cook for about five minutes, or until the eggs are set.
One-Pot Mac and Cheese
Why should kids have all the fun food? Real comfort fare, this recipe banishes gluggy mac and cheese by cooking the pasta right in the sauce, for a silky finish.
- 50g butter
- 3 tbsp flour
- 2 cups milk
- 2 ½ cups water
- ¾ cup shredded mozzarella cheese
- 1 ½ cups of other cheese (like chedder or Colby or a strong-flavoured cheese)
- 250 g cups uncooked elbow macaroni
- 1 ½ cups cheese (Cheddar, Colby, Gruyere) , shredded (Note 1)
- Salt and pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp mustard powder
- Put a large saucepan on the stovetop and melt butter over a medium heat.
- Add the flour and cook it out for a minute.
- Pour about ¾ of a cup of the milk into the butter mix to make a kind of paste that will thicken the sauce.
- Put in the rest of the milk and stir to bring it all together
- Add the water and salt, pepper onion, garlic and mustard powders.
- Add the pasta and stir as you bring the mixture to temperature.
- Once it’s hot, reduce the temperature to medium low.
- It will take about 10 minutes to cook, just keep returning and stirring it until the sauce thickens and the pasta is just cooked.
- Take it off the heart and stir in the cheese.
- The sauce will continue getting thicker off the heat.
Kid-Friendly, One-Pot Beef Stroganoff
There’s no need to slave over a stove for hours or use the oven for this rich and satisfying dish. Perfect for the cooler months, and ready in about 30 minutes, it’s also ideal for kids, thanks to swapping minced beef for beef strips.
- 2 tbsp olive oil
- 1 small brown onion, diced
- 3 cloves of minced garlic cloves
- 450g sliced button mushrooms sliced
- 500g minced beef
- 4 cups beef stock
- 220g egg noodles
- 3 tsp smoked paprika
- ½ cup sour cream
- Salt and pepper
- 1 tblsp cornstarch slurry (make by mixing 1 tblsp cornstarch and two tbsp of beef stock from the pan in a separate bowl and mix until cornstarch dissolves)
- Heat the oil in a large pan over a medium to high heat.
- Add the mushrooms and salt and pepper to taste.
- Add inions and garlic and cook until the onions are translucent.
- Add the minced beef and cook until browned, before stirring in the smoked paprika.
- Add the beef stock and egg noodles, stir and cover with a lid.
- Simmer for up to 20 minutes, stirring half way through.
- Turn down the heat and add the cornstarch slurry and stir until thick.
- Add the sour cream, mix and serve.
A couple of extra tips to help save even more energy when cooking one-pot meals:
- Make sure you use a burner that suits the pan or pot you’re using. Too small and you’ll be losing too much heat. Too large and the ingredients won’t be cooked at the same temperature.
- Use the right lid for the pan or pot you’re cooking with – the less heat that escapes the quicker it will cook.