4 Easy One-Pot Dinners to Try this Month!

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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.  

BONUS! Need help with meal planning? Click here for my free Meal Planning Printables Bundle. There are weekly and monthly meal planning printables as well as recipe cards designed to help you get your favorite recipes organized and ready to use.

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?!  

PLUS –

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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Now on to the recipes.  

(Don’t want to copy them all down? You can easily grab them from our Free Resources Library ! Just click, download, and print.)

Tofu broccoli and peppers dinner

1st Thursday of the Month: 

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. 

Ingredients:  

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. 

Directions: 

  1. Combine the soy sauce, brown sugar, garlic powder and peanut butter in a small bowl.  
  2. Heat oil in a large skillet over medium heat.  
  3. Add frozen veggies and protein (and nuts if using.)  
  4. Cook and stir for 5-7 minutes until veggies are tender and protein is cooked. 
  5. Remove from heat and fold in sauce mixture. 

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.  

2nd Thursday of the month: 

 One Pot Italian Veggie Skillet 

Prep 20 Min., Total Time 45 min., Serves 4 

Ingredients: 

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)  

Directions: 

  1. In 12-inch skillet heat olive oil over medium-high heat. Add protein onion, salt, Italian seasoning and pepper. Cook 4-5 minutes until protein is browned reduce heat to medium (If you are cooking fish or some protein that is already cooked at this point remove to a plate and keep warm). 
  2. Stir in tomatoes and frozen veggies. Cover and cook 15-20 minutes or until veggies are tender and hot through. Add fish back in. 
  3. Sprinkle skillet with cheese if using and cover and cook 1-2 minutes more until cheese is melted.  
  4. Serve hot with a nice crusty loaf of bread.  

Veggies in a skillet dinner

 

 

 

3rd Thursday of the month: 

One Pot Mediterranean Couscous with Veggies & Protein 

Prep. 10 min., Total Time 20 min., Serves 4 

Ingredients: 

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 

1t. cumin 

1 t. smoked paprika,  

salt and pepper to taste 

slivered almonds to top

Directions:

  1. Season protein with cumin, paprika, salt and pepper 
  2. Heat oil in skillet and when hot add protein and cook, stirring until cooked through. Remove and set aside, keep warm by covering with foil or pan lid 
  3.  Add veggies to skillet and sauté until onion is translucent 
  4. Next add in garlic and cook 1 more minute 
  5. Add couscous and broth to skillet (and raisins if using), bring to boil, reduce heat & cook 10 min. or until broth is absorbed. 
  6. Fold protein back in and top with slivered almonds.  

Serve hot. 

4th Thursday of the month 

Broccoli and Chickpeas Skillet 

Prep. 5 min, Total Time 20 min., Serves 3-4 

Ingredients: 

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 

Directions: 

  1. In a large skillet (preferably one with a lid), heat olive oil over medium heat until hot. Add onion, garlic, and salt, and sauté, stirring often, until onion becomes transparent and garlic just begins to turn golden brown, 4 to 5 minutes. 
  2. Next add broccoli and sauté for 3-4 minutes. Add chickpeas, broth, and red pepper. Stir once, cover and cook for 3 minutes more, just to heat through and finish cooking broccoli. 
  3. Season with salt and pepper, sprinkle with Parmesan and serve. Again, I’m reducing my carb. intake so this is the complete meal for me, but if you want to serve this over rice then the instant rice in the cup works great or serve with a loaf of crusty bread. 

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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