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When it comes to dinner time who isn’t all about healthy eating, saving money and making as little work as possible for yourself. As you probably know from experience, it’s really tough to get healthy, cheap and easy all at once. Easy “fast” food isn’t always healthy and if you want to save money a lot of times that means adding in your own time and effort to end up with a good result.
I’m always in search of delicious healthy recipes that can be made in 1 pan and don’t take a lot of work. I like to cook, but only when I have time and energy (and am not already HUNGRY). So that’s a combination that doesn’t happen too often on weekdays.
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Have you ever seen a title of a recipe like “One pot Chicken Cassoulet,” and gotten all excited because you thought, “There! Something I can make in one pot after work!” Only to be deflated when you read the recipe because you find out you have to brown the chicken, cook the veggies separately, marinate something ahead of time and the pop everything under the broiler at the end. I don’t know what they are thinking when they say one pot meal, but I really want everything in one pot!
AND, and this is where it gets really tricky…I don’t necessarily want it to taste like soup or stew, where all the flavors are all melded together. Not that there’s anything wrong with that effect. I make soup or stew of some sort just about every week.
If you’ve read my “Conquering the what’s for dinner blues” post, you know I like to have a stash of “go to” meals for every night of the week. I hate having to figure out what to make when I’m tired and hungry and don’t feel like slaving over a hot stove. (Boy, I make it sound dramatic in my kitchen don’t I!) So, if you’re like me and dread the what’s for dinner question and want to stop getting “caught short” then check out that post.
In the meantime, these one-pot recipes fit great into my “Frozen Skillet, Thursdays” that I talk about there. They’re called “Frozen Skillet” because most of the ingredients come out of the freezer so you can always have them on hand. How convenient is that?!
If you’re trying to eat a little bit healthier (like eating more veggies) and for a little less money, then these recipes will definitely fit the bill. The star of these recipes is, drum roll please…frozen veggies.
Before you go “blech” and scramble to click to another post. Trust me. These aren’t your run of the mill soggy, overcooked, frozen veggies. These recipes have flavor, flair and a bunch of vitamins because frozen veggies are flash frozen at the height of ripeness (I sound like a Birsdeye commercial!). Frozen veggies are more convenient and often cheaper than fresh, especially if you factor in the spoilage aspect that happens when you forget you bought that broccoli or celery, didn’t get around to making that recipe, or can’t remember what recipe you were going to put it in. How much fresh produce goes bad in your house because you didn’t get around to using it? If your answer is not much at all, we always use our fresh produce – Wow! my hat’s off to you. We were pretty bad about that until I started planning out our meals better. A little planning goes a long way towards healthier eating, saving money and saving STRESSSSS!
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(Don’t want to copy them all down? You can easily grab them from our Free Resources Library ! Just click, download, and print.)
Frozen Veggie Stir Fry
Prep Time 5 min., Total Time 15 min. Servings: 2-3 Depending on how much protein you use and if you are eating it alone or putting it over rice.
2 T. soy sauce
2 t. brown sugar
2 t. garlic powder
2 t. peanut butter
2 t. olive oil
1 16 oz package frozen veggies
Optional: 1/3 c raw cashews or peanuts
Protein of choice (Tofu, Chicken, Pork, Fish, Shrimp) cut into cubes sized so they will fully cook in 5-7 minutes. If you add a lot of protein you’ll want to double your sauce ingredients.
Serve hot. I’m trying to stay away from carbs a little bit so that recipe is fine as is for me. But this is obviously great over rice as well. That rice that comes in cups and cooks in a minute in the microwave works great. Not at all like the “minute rice” of my youth which I was never fond of. You can even get wild rice blend or brown rice.
One Pot Italian Veggie Skillet
Prep 20 Min., Total Time 45 min., Serves 4
2T olive oil
About 16-20 oz of protein of your choice, for example, chicken breasts cut into pieces that will fully cook in the allotted time, tofu cubes, fish cut into 1″ pieces
1/2 c. finely chopped onion
1 t. salt
1/2 t. Italian seasoning
1/3 t. pepper
1 14.5 oz can diced tomatoes (undrained)
1 bag mixed veggies (broccoli, cauliflower and carrots are always a hit at my house)
Optional – 1 c. shredded mozzarella cheese (or vegan cheeze, Daiya is a good brand)
One Pot Mediterranean Couscous with Veggies & Protein
Prep. 10 min., Total Time 20 min., Serves 4
1 lb protein of choice, tofu, shrimp, cubed chicken, scallops
1T olive oil
3 cloves garlic minced
1 c. frozen peppers and onions chopped
1 c. dry couscous
2T golden raisins (optional)
2 c. veggie broth
1/2 c – 1 c. frozen cut beans or peas
1 t. smoked paprika,
salt and pepper to taste
slivered almonds to top
Broccoli and Chickpeas Skillet
Prep. 5 min, Total Time 20 min., Serves 3-4
2 tablespoons olive oil
1 small onion, thinly sliced
4 cloves garlic, thinly sliced
Salt and pepper
1 bag frozen broccoli (2 cups)
1 (10.5 oz.) can chickpeas, drained and rinsed (cannellini beans or other bean of choice will work)
1/3 cup chicken or vegetable broth
1/4 teaspoon crushed red pepper
1/3 cup Parmesan shavings
And there you have it. Four easy one-pot meals for any day of the week. Customize them with the protein of your choice and get creative with some of the spices and sauces you love and you and your family won’t get ever bored.
Plug these four recipes into your weekly or monthly meal plans and you’ll have a healthy, tasty meal that’s easy to prepare and easy to clean up. That’s a win in my book!
BONUS! Don’t forget to grab your free Meal Planning Printables Bundle here.
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