One Pot Meals Weekly Menu
WEEKNIGHT MENU FAVORITES
Who doesn’t love a bowl of chili in the middle of February? Answer: no one. But while traditional chili recipes make ground beef the star, this one let’s the veggies take center stage. In place of meat, you’ll use fire-roasted tomatoes, chipotle peppers, and not one but two types of beans. Add corn and a diced bell pepper to amp up the veggies, and this meal is total comfort in a bowl.
Ok, here’s the deal. This rich and creamy gnocchi dish is everything you need on a cold winter’s night. It’s tossed in a decadent blue cheese mushroom sauce, and topped with fresh parsley and parmesan for good measure. Use a deep non-stick skillet or braiser, and this dish is a one-and-done meal with easy clean-up.
Chicken enchiladas are great, but have you ever tried making them in a skillet? This recipe simplifies the whole process with all the ingredients tossed in one pan and baked to bubbly cheese perfection. We love that this recipe is a full meal in and of itself, with no extra sides required. Although, we wouldn’t blame you if you added tortilla chips into the equation.
You know we love sheet pan meals around here. So much so that we dedicated an entire post to the subject. This one from Half Baked Harvest is a Greek-inspired take on a classic chicken and potatoes meal that everyone will love. Start by marinating your chicken, then adding your ingredients to the pan, and done. Your meal will bake for about 45 minutes total, and the clean-up situation couldn’t be easier.
In the early days of the pandemic, bread baking was everyone’s favorite pastime. While it eventually became a bit of a running joke on the Internet, we’d argue it’s still a fun way to spend a Saturday. *Enter* this rosemary and lemon no-knead bread from our favorites at Williams Sonoma. It’s a perfect recipe for beginners and requires (you guessed it) just one single pot. Put in some prep-work the day before, let it rise overnight, and bake in your favorite dutch oven. It’s a time commitment, but also totally worth it.
Brunch is the meal we look forward to all week long, so it better deliver. Luckily, we came across this recipe from Jessica in the Kitchen and it checks all the boxes. This vegan take on a classic shakshuka uses tofu eggs, but it’s every bit as tasty. You’ll cook everything in a single deep-dish skillet for a meal that comes together in about 45 minutes. Serve with crusty bread for dipping and a hot side of coffee.
We usually like to include a cocktail in our menu, but this week we’re mixing things up. Because when we came across this creamy tea drink that you can easily make in your own kitchen, we knew it had to be included. You’ll start with an Earl Grey tea base and add warmed milk, vanilla extract, and some sweetener to your liking. Want to get really fancy? Top with a sprinkling of dried lavender and have the cafe experience at home.
BY: ANASTASIA CASEY
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