One Pot

One Pot or Pan Meals

One pot or one pan wonders are a staple in this house. Soups, Stews, Casseroles and One Pan sheets. There is so much versatility with the added bonus of quick prep and cook. These are simple and healthy recipes that taste yummy on a cool day or when you want something good to serve in a pinch. Plus, they can be turned into some yummy leftovers with a few extra ingredients.

Chicken Sausage with roasted sweet potatoes, brussel sprouts and onions (with bacon)

This is something we have plenty in this house. You can substitute butternut squash for sweet potatoes or instead of sausage, top with fried egg. Its a simple and very versatile recipe.

Cover a baking pan with foil, preheat oven to 400 and cook bacon. While the bacon is cooking, cut 2 cups of brussel sprouts into quarters, cut 1 yellow onion and 2 sweet potatoes into similar sizes. Its easiest when baking veggies if they are all the same size. When bacon is done, reserve bacon to the side and lay out the sweet potatoes, onion and brussel sprouts on pan. Top with a pinch of salt and pepper. Bake for 20 minutes, or until veggies are firm.

While veggies cook, cut up chicken sausage. Heat up a pan with EVOO, saute the chicken sausage until warm.

To serve, put 2 cups of hash in bowl, top with 1 piece of crumbled bacon and some chicken sausage. This is a simple and easy meal to prepare. Please feel free to try different chicken sausages. We prefer the apple and gouda or the apple and bourbon.

Spanish Shrimp and Rice

This was another easy meal. I have 2 pounds of shrimp, peeled. I placed them in a ziplock bag with the following marinade : juice of 1 lime, a drizzle of EVOO, garlic powder and a pinch of cilantro. Marinade for 24 hours, then cook in a pan over the stove.

The rice was cooked in a pot. I used instant brown rice, followed the box instructions to make 2 cups. I used chicken broth instead of water. After the rice was done, I combined 1/2 cup of salsa (any store brought will do) and 1/2 cup black beans. Feel free to add whatever veggies you want, I prefer sauteed carrots and peas. If you really want to go all out, put some rice in a bowl, then shrimp and top with shredded Manchego cheese. If you want to add some veggie power and cut calories, use cauliflower rice. I made my bowl with 1 cup of the rice mixture, 1/2 cup cauliflower rice, 1 cup extra veggies, shrimp and shredded cheese.

Broccoli Cheese Soup

If there is a meat bone that I can use for soup or a stew, you better believe I get excited. This recipe stemmed from using the ham bone from Christmas dinner. I will post the recipe, as well as the way it was turned into 3 meals, to help appease my husband and kids. Its all about making meal prepping simple, healthy and yummy!

  • Ham bone and all ham fat and pieces leftover
  • 6 carrots
  • 4 cups broccoli (mine were frozen)
  • 2 cups vegetable broth
  • 1 cup whole milk
  • 2 tablespoons butter
  • 2 tablespoons bacon fat
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups cheddar cheese

Place ham bone and all ham fat in a pot, pour in 2 cups of vegetable broth and any extra water that may be needed to cover bone and meat. Add the bacon fat into the pot with the ham. Once it comes to a boil, cover and put on low. This is the longest process, it can take 6 hours to make bone broth, but the health benefits and flavor are worth it. Sometimes I make this a day ahead of time, so when I am ready to make the soup, this is already done.

Once the bone broth is done, make sure you pull out any small pieces of bone. Bring the soup to a boil, put in the carrots and boil till they are soft. Remove the carrots, put in a blender with 1 cup of broth. The carrots will be added back to the soup once blended, this will give the soup a healthy kick.

While blending carrots, add the broccoli and boil for 20 minutes or until soft. Once softened, turn the stove on low and add the other ingredients. Start with adding the pureed carrots, butter, garlic and onion powder. Once that’s all blended, add the milk and cheddar cheese. Please feel free to use salt and pepper based on your taste desire. I tend to add a little pepper, not salt due to using ham and bacon fat.

Now how I can make this meal into 3 ways, just adding 2 other ingredients.

Make 1 cup of brown rice and 1 baked potato. The first is rice and some ham and broth, this is for people who may not like broccoli. The second is soup with rice and the third is soup with 1 cup baked potato. Top all three with shredded cheese. That way we all are technically eating the same meal, but I prefer to cut out rice and pasta at times. There are endless possibilities when it comes to soup!

Chicken Pot Pie Pastie

I cheated a little bit on this, I used store brought puff pastry. This just makes it easier for me. If you really want some great chicken broth, make it the night before. Put any leftover chicken bones into a pot, cover with water and vegetable broth (for that extra added vegetable serving!) and cook, covered, on low for a few hours. I like to add a whole garlic clove and fresh herbs to the pot as well. Let it cool, then pick out the bones and chicken. I store the chicken and the broth separately, you will see why below.

  • 2 cups chicken bone broth
  • 1 cup cooked chicken, shredded
  • 1 bag frozen peas and carrots
  • 1 yellow onion diced
  • 3 medium sized red skinned potatoes, chopped
  • 2 garlic cloves, minced
  • EVOO
  • 4 tablespoons butter
  • 1/4 cup flour
  • fresh thyme (to your preference)
  • 1 egg, 1 tbsp water (make egg wash)
  • shredded cheddar cheese

Put some EVOO in a pan, set temp to medium. Cook onions and garlic 2 minutes. Add the chopped potato, cook for another 3-4 minutes, stirring. Then add the frozen peas and carrots and 1/2 the chicken stock. Turn down to low, cover and cook for 10 minutes (until potato is tender). Add the chicken, the thyme, the rest of the stock and the butter. Allow butter to melt. Remove off heat, add the flour and mix well. Allow this to sit off the heat for 30 minutes, the sauce will thicken to a gravy.

While waiting, prep the puff pastry. Cut into quarters, then lay on piece of parchment paper. Stick in the freezer for 5 minutes (it makes it easier to work with). Remove from freezer, flatten the edges of the puff pastry, just to make it easier to fold and crease later. Put a bit of the chicken mixture on the puff pastry, add cheddar cheese and fold. Crease around the edges and create an 1/2 oval shape. Repeat for each pastie. Make a small slit on each top, cover with egg wash and bake. Preheat on 400 degrees, bake for 20 minutes, until golden brown on top.

Shrimp Habachi

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  • 1/2 cup brown rice, cooked
  • 1/2 cup cauliflower rice
  • 1/2 cup sugar snap peas
  • 1/4 cup diced yellow onion and mushroom
  • Shrimp
  • 1 egg
  • hibachi sauce: 1 clove garlic (minced), 2 tablespoons soy sauce, 2 tablespoons dry white wine, 1 tablespoon EVOO.

Put a large pan on stove, set to medium, drizzle some EVOO. Saute the onions, mushrooms and sugar snap peas. When veggies are done, add the c. rice and brown rice, top with hibachi sauce. Separate mixture to sides of pan, crack egg in middle of pan and fry. When egg is cooked, combine with rice mixture. Place in a bowl. Put pan back on stove, cook shrimp until done, place on top of rice and serve.

Meatball pot pies and eggplant pizza boats

For the pot pies, I used the extra pizza dough I had in the freezer. I also used the leftover turkey meatballs I made last month. I added some shredded mozzarella cheese and can tomato sauce with dried herbs (garlic, basil, oregano and thyme).

This pizza dough recipe makes enough for 2 pizzas. I froze half of the dough for pizza next week. Ingredients:

  • 2 1/2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon yeast
  • 2 tablespoons EVOO
  • 1 cup water

First prep the yeast, 1 cup water, 1 tbsp yeast and 2 tsp sugar. Mix and let sit.

Place flour in mixer bowl, use the dough hook. Top with yeast mixture, add EVOO. Mix dough until not sticky and forms a ball. Cover mixing bowl with damp cloth for 1 1/2 hours, until its doubled in size. Then remove from bowl unto a floured surface, cut dough in half. If you were going to make pizza, you would roll out dough.

Separate into 3 parts. This next step is pretty easy, roll out to be a circle pretty thin. Place 1 broken up meatball in center, top with sauce and cheese. Fold up around the stuffing, until it looks like a stuffed ball. Top with melted butter. Cook on 350 degrees for 20-30 minutes.

For the eggplant pizza boats, wash and cut an eggplant in half. Cook in oven on 350 degrees for 10 minutes. Remove and allow to cool off. Split the center of the eggplant, stuff with chopped meatball and tomato sauce, top with shredded mozzarella cheese. Bake until cheese is melted.

Cornbread stuffing casserole

The recipe below is my famous stuffing I make every Thanksgiving. I usually make the stuffing with ground pork, instead of turkey. The family has been asking for a meal that would be like Thanksgiving in a bowl. To help bring the flavor of Thanksgiving, I used the leftover oven roasted turkey breast I had in the freezer and whipped up some turkey gravy. There will be the stuffing recipe below, but I will also post about the turkey breast I made last month. I probably make the turkey breast once or twice after the holidays, its great to have in the freezer, ready for any meal. Who wouldn’t want a little bit of Thanksgiving turkey through-out the rest of the cold months?

  • 1 cup chopped yellow onion
  • 2 garlic cloves minced
  • 1 cup chopped apple
  • 1 cup dried cranberries
  • 1 bag of cornbread stuffing mix (I usually get Pepperidge farms) or 6 day old cornbread muffins (I have done this both ways).
  • 1 pound meat (turkey or pork)
  • 1 cup Turkey Stock
  • 1 cup light cream
  • butter for pan
  • dried seasoning, I use sage, thyme and rosemary

In a pan on medium heat, add a tablespoon butter, pan fry the onion and garlic. After 1-2 minutes, place in a large bowl to the side. Add another tablespoon of butter and pan fry the apples and cranberries for 2 minutes. Then place in the same bowl. Pan fry the meat until done and add to the bowl. Add the cornbread, the turkey stock and light cream. Mix together. Add whatever seasoning you prefer. Place in a buttered casserole dish and cover with foil. Bake covered on 400 degrees for 30-40 minutes. The uncover, shut off the oven and bake for 15 minutes, until the top is golden.

Pierogies served with caramelized onions, kielbasa and sauerkraut.

The pierogies were homemade, the recipe will follow. The rest of the meal was traditional keilbasa, with the casing and all served with sauerkraut and grain mustard. The peirogies were made and boiled a day in advance and kept in the fridge for 24 hours. When it was time to put the meal together, I made the whole meal with using one large pan.

  • 2 cups all purpose flour (I used whole wheat flour)
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream (I used low fat)
  • 1 stick butter, room temperature
  • 1 cup mashed potatoes (recipe below) mixed with 1 cup cheddar cheese. Do this while the potatoes are warm. When I made the mashed potatoes for the chicken Marsala, I took half and placed in a container, mixed the cheddar cheese and covered until I was ready to make the pierogies.

In a mixer, mix the flour and salt, add the egg and combine. Work in the butter, then the sour cream, little by little. Using your hands, knead and fold the dough until the dough is more moist than sticky. Add a touch of flour if needed. Wrap the dough up in plastic wrap, leave in fridge for 1 hour. Separate the dough into quarters, roll out until about 1/8″ thin. Use either a cup or a small bowl to cut out circles (depending on the size you want). Continue to do this until all of the dough is used. To fill, place a spoonful of cheddar mashed potatoes on each round of dough (depending on size of round, it could be 2 teaspoons to 1 tablespoon). Gently fold the dough over, forming a half circle with the pocket full of potatoes in the center. Pinch the edges to seal, I use a pinch and twist method. You can also use a fork to help pinch, then twist.

To cook, fill a pot with water and a dash of EVOO and salt. When the water is boiling, turn down to low, put in the pierogies and cover for 10 minutes. Take pierogies out and lay them on a pan with parchment or wax paper. This is when I placed them in the fridge.

For them meal, you will need: 1 keilbasa link, 1 yellow onion (sliced), salted butter, 1 tablespoon brown sugar and sauerkraut.

Heat up large pan on medium-high, melt 1 tablespoon butter and cook the onion. Add 1 tablespoon brown sugar to the pan, while onion is cooking. Cook onions for about 2-3 minutes, or until done, put in a bowl to the side. Add 2 tablespoons butter, turn the stove down to medium heat and pan fry the pierogies (1-2 minutes on each side). Once all of the pierogies are done, place on a dish and top with caramelized onions. The last thing is the keilbasa. I pre-cut the keilbasa in half, then half leastwise. This makes it easy to heat up in a pan. Place keilbasa in pan, cut side down, top with sauerkraut and cover with lid. Turn stove of. Prep each plate with pierogies and onions, place one piece of keilbasa with some sauerkraut. I served this with mustard and sweet and sour red cabbage.

Kielbasa hash with sweet potato, onion and apples

This is a very simple and yummy one pan meal. To make it easy, I pre-bake my sweet potato to cut out some time. Get a large pan on the stove, drizzle some EVOO, fry the onions, garlic and apple. After 2 minutes, throw in the kielbasa and sweet potato, cover and cook on low for 5-10 minutes (until hot). Distribute on plates. Then put pan back on stove, fry 4 eggs, place 1 egg on top of each plate.

  • 1 yellow onion chopped
  • 1 large apple chopped
  • 1 garlic clove, minced
  • 1 package kielbasa sliced thin
  • 2 small sweet potatoes, cut small (pre baked)
  • 4 eggs


I made a simple crepe batter, with no sugar, so it would be versatile. If I plan to make crepes, I wanted to be able to make some sweet and some savory. The recipe for the crepes will be below, followed by some of the creative ways we topped our crepes.

  • 5 eggs beaten
  • 1/2 cup flour (I used almond flour)
  • 1/2 lemon, juiced
  • 1/4 teaspoon vanilla

Mix all of the ingredients together. Heat a pan over medium-low heat, spray with non-stick cooking spray. Place a little bit of the batter in the pan, coat the pan as much as you can. You want the crepe thin, but not too thin. Cook about 1-2 minutes on the one side, then flip. Remove off pan after 30 seconds.

Savory crepe ideas: ham and mozzarella topped with marinara sauce; prosciutto and swiss with mushrooms or asparagus tips; fried egg and bacon with gouda cheese; chicken and ham with provolone. Just make sure the meat is thin sliced, I used deli meat to make it easier. I wrapped the meat and cheese up, placed in a pan on low and covered while the crepes were cooking. This way the meat was warm and cheese was melted.

Hollandaise sauce was perfect to drizzle on top of the savory crepes. I might try a garlic or lemon aioli sauce next time. Simple hollandaise sauce. Use a blender for the best results. Put 2 egg yolks and juice from 1/2 large or 1 small lemon in blender. Heat up 1/2 stick salted butter in microwave. While blender is on, add the hot butter to the egg yolk mix. Blend and done.

Sweet Crepe ideas: nutella and bananas or strawberries; mixed berries with creme fraiche; strawberries or raspberries with mint and honey; banana foster (pan fry bananas, 1 teaspoon butter and a little bit of brown sugar); any type of jam. Top with a little bit of powdered sugar.

Creamy Chicken Vegetable soup

I used the chicken bones, meat and skins from last week. I boiled them down with 1 cup water and 1 cup vegetable stock. Once it came to a boil, I turned it to low and covered the pot, I let it cook for 6 hours. Since the chicken was so well seasoned, I didn’t need to add anything to it until it became time to turn it into soup. After the meat is cooked down, pull out the bones and skin. I took out the meat, put to the side, while I cooked the vegetables. Once the vegetables were cooked, I added the meat back, then the cream and cheese. Let it sit for 30 minutes, covered on low, then serve. Below are the specific ingredients.

  • Homemade bone broth and meat (above)
  • 1 package of frozen mixed vegetables (12 oz)
  • 1/4 cup cream
  • 1/4 cup shredded Gouda cheese

Ham, Potato and Cheese casserole

Cheese, ham and peas go together so well, but since not everyone is a fan in this house, I made 2 separate meals. For the peas, just add 1 cup frozen peas. When you want to serve this during the week, just put a scoop in a pan and pan fry. If you really want something yummy, add a fried egg on top! I plan to serve this with some roasted broccoli on the side.

  • 4 baked russet potatoes
  • 2 ham steaks
  • 1 cup shredded cheddar cheese
  • 4 Tablespoons butter
  • salt and pepper to taste

Preheat oven to 350, puncture potatoes with fork. Lay the potatoes in the oven on one rack, bake the ham steaks on a pan on another rack. Potatoes may take 30-45 minutes to bake. When ham is done, mince into small pieces. When potatoes are done, put in a bowl, pull apart with forks and add butter and cheese. Add ham to bowl and mix.