5 One-Pot Meals for the Whole Family

When you’re short on time and want to minimize dishwashing, one-pot meals are the ultimate solution. These five recipes are not only delicious but also family-friendly, making mealtime stress-free. From pasta dishes to stews, these meals can be prepared with minimal effort, and they’re sure to satisfy the whole family!

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1. One-Pot Chicken Alfredo Pasta

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 ½ cups heavy cream
• 12 oz fettuccine pasta
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add cubed chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
2. In the same pot, add garlic and sauté for 1 minute.
3. Pour in chicken broth and heavy cream, and bring to a simmer.
4. Add fettuccine to the pot and cook according to the package instructions, stirring occasionally.
5. Once the pasta is cooked, stir in Parmesan cheese, and return the cooked chicken to the pot. Season with salt and pepper.
6. Garnish with fresh parsley, and serve immediately.

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2. One-Pot Beef and Vegetable Stew

Ingredients:

• 1 lb stew beef, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, chopped
• 2 potatoes, diced
• 2 cups beef broth
• 1 cup diced tomatoes (canned)
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 cup frozen peas

Instructions:

1. In a large pot, heat olive oil over medium heat. Brown the beef cubes for 5-7 minutes. Remove and set aside.
2. In the same pot, add the onions and sauté for 2-3 minutes.
3. Add the carrots and potatoes, and cook for another 3 minutes.
4. Stir in beef broth, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper.
5. Return the beef to the pot, cover, and simmer for 30 minutes, stirring occasionally.
6. Add the frozen peas in the last 5 minutes of cooking. Serve hot.

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3. One-Pot Cheesy Taco Skillet

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup rice (uncooked)
• 1 ½ cups beef broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained
• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream (optional)
• 1 avocado, diced (optional)
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
2. Stir in taco seasoning, rice, beef broth, and diced tomatoes. Bring to a boil, then reduce heat to low.
3. Cover and simmer for 15-18 minutes, until the rice is cooked.
4. Stir in black beans and top with shredded cheese. Cover and cook for 2 more minutes until the cheese is melted.
5. Garnish with sour cream, avocado, and cilantro, if desired. Serve immediately.

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4. One-Pot Lemon Garlic Shrimp and Orzo

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup orzo pasta
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink. Remove and set aside.
2. In the same pot, add garlic and sauté for 1 minute until fragrant.
3. Stir in chicken broth and orzo, and bring to a simmer. Cook for 8-10 minutes until the orzo is tender, stirring occasionally.
4. Stir in lemon juice, lemon zest, and butter. Return shrimp to the pot and season with salt and pepper.
5. Garnish with fresh parsley and serve hot.

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5. One-Pot Creamy Tomato Basil Soup with Grilled Cheese Croutons

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 cup heavy cream
• Salt and pepper to taste
• 4 slices of bread
• 4 slices of cheddar cheese
• Butter for grilling

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Stir in crushed tomatoes, vegetable broth, and basil. Bring to a simmer, and cook for 15 minutes.
3. Stir in heavy cream and season with salt and pepper. Simmer for an additional 5 minutes.
4. Meanwhile, make grilled cheese sandwiches by buttering the bread and grilling with cheese until golden brown. Cut into small squares.
5. Serve the soup topped with grilled cheese croutons.