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ONE POT MEALS

One Pan Tortellini with Sausage or Chicken

Servings: 4-6

Ingredients

• 5 Italian turkey or chicken sausages or grilled chicken – precooked
• 1 (9 ounce) package refrigerated cheese or cheese&spinach tortellini
• 1 (14 fluid ounce) can diced tomatoes with juices
• 1 cup chicken broth
• 3 cloves garlic minced (optional)
• 1/2 a large red pepper, diced (optional)
• 5-10 mushrooms, rough chopped (optional)
• 2 cups or 1 bag loosely packed fresh baby spinach (optional)
• Salt & pepper to taste
• Freshly grated parmesan cheese to taste
• Fresh dill, basil or other herbs (optional)
• 1/2 cup heavy/whipping cream, or evaporated milk, or marinara sauce, or alfredo sauce (optional)

Steps

1. Take the sausage meat out of the casings and crumble it into a pot or Dutch oven. Cook it over medium-high heat, stirring occasionally, until it's browned. Drain the fat (if any) and leave the sausage in the pan.
2. Add the garlic, red pepper, chicken broth, diced tomatoes, tortellini and mushrooms and cream (if using). Cook for 5-7 minutes or until the tortellini is cooked and the sauce has reduced to your liking. Cooking the tortellini in the sauce helps thicken it (it releases starch).
3. Stir in the spinach and let it wilt. Season with salt & pepper as needed and serve with fresh parmesan sprinkled over top.

Tips

• Remove sausage from casings at home and place in a zip lock bag
• Wash and cut mushrooms and red pepper at home

One Pot Beef Stroganoff

Servings: 4-6

Ingredients:

• 1–1/2 lbs ground beef
• 1 tsp minced garlic
• 1 cup medium-diced onion
• 1 (10-oz) package mushrooms, quartered
• 1 (10.75 oz) can cream of mushroom soup
• 2 cups beef broth
• 3 cups dry penne
• 1 tsp dried thyme
• 1–1/2 tsp salt
• 1 tsp black pepper
• 4 oz cream cheese, cut into small pieces and room temperature or you could add sour cream (optional)

Preparation:

1. Brown the ground beef with the garlic and drain off the excess fat. Stir in the onions, mushrooms, cream of mushroom soup, beef broth, penne, thyme, salt and pepper. 
2. Place the lid on pot, bring to boil and let it simmer until pasta is cooked through (about 9-10min).
3. Remove the lid and fold in cream cheese until melted or sour cream

Smoked Sausage and Rice

Servings: 4-5

Ingredients:                                              

• 3 tbsp extra virgin olive oil
• 5 garlic cloves, finely minced
• 2 onions (medium), chopped
• 1 yellow pepper, cut into 1.5cm / 1″ squares
• 1 red pepper, cut into 1.5cm / 1″ squares
• 14oz  smoked sausages (precooked) , sliced 0.5cm thick / 1/4" thick
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp smoked paprika (sub normal paprika)
• 1 1/2 cup long grain white rice, uncooked (tip- you may opt to use a fast boil rice)
• 2 1/2 cups chicken stock/broth, low sodium (or veg stock)
• 2 cups frozen peas, thawed
• 2 tbsp parsley, chopped (optional)

Preparations

1. Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
2. Cook onion and garlic:Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add peppers and cook for 2 minutes until onion is translucent.
3. Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
4. Cover and cook:Cover with lid, cook 20 minutes.
5. Add peas and rest:Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes – the residual heat will cook the peas.
6. Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!

Recipe Notes:

• Smoked sausages– Any smoked sausage will work here. They are well seasoned so they leech a ton of flavors into the oil which then flavors the whole dish.
• Rice– Best made with long grain rice for this one pot cooking method because it’s the least sticky. Other rice types that work:
  • Basmati rice– same fluffy texture but you get the basmati aroma (which is lovely!)
  • Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture as it will clump a little more.

One-Pot Turkey Chili Mac

Servings: 6

Time: Prep: 25 min. Cook: 15 min.

Ingredients:         

• 1 pound lean ground turkey
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 teaspoon olive oil
• 2 cups water
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 can (8 ounces) no-salt-added tomato sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 cups uncooked multigrain penne pasta
• 1/4 cup reduced-fat sour cream
• 1/4 cup minced fresh cilantro

Directions:

1. In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.
2. Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro.

Oatmeal Cups

Servings: 1

Time: Prep: 5 min. Cook: 5 min.

Ingredients:         

• 5-minute oats (1 cup per person)
• Raisins
• Cinnamon
• Walnuts

Directions:

1. Boil water
2. Add oatmeal, raisins, cinnamon and walnuts as desired to cup or bowl (or baggie in advance)
3. Carefully pour hot water into oatmeal
4. Let sit for a few minutes
5. Enjoy