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31 One-Pot Recipes

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31 One-Pot Recipes

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8 One-Pot Pastas

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One-Pot Swedish Meatball Pasta
Servings: 4

INGREDIENTS
1 pound ground beef
½ cup seasoned bread crumbs
½ finely minced onion
1 egg
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley

PREPARATION
1. In a large bowl, combine the ground beef, bread crumbs, onion, egg, salt, and pepper, mixing until evenly combined.
2. Heat the canola oil in a pot over medium-high heat. Take about a golf ball-size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
3. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir.
4. Bring the liquid to a boil, then add the egg noodles.
5. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
6. Add the parmesan and the parsley, stirring until the cheese is melted.
7. Enjoy!

One-Pot Pasta Primavera
Servings: 4

INGREDIENTS
4 cups broth of your choice
10 ounces uncooked linguine
10 ounces broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes
Salt, to taste
Pepper, to taste
1 teaspoon olive oil
4 ounces mushrooms, sliced
¼ cup heavy whipping cream
½ cup parmesan cheese, grated
3 tablespoons fresh parsley, finely chopped

PREPARATION
1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan cheese, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
6. Enjoy!

One-Pot Cheesy Taco Pasta
Servings: 10-12

INGREDIENTS
1 pound ground beef
1 (15 oz) can diced tomatoes
1 (15 oz) can whole kernel corn
1 (15 oz) can tomato sauce
2 cups water
1 package taco seasoning
Salt, to taste
Pepper, to taste
2 cups uncooked elbow macaroni
1 ½ cups colby jack cheese

PREPARATION
1. In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
2. Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15
minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover.
5. Serve once cheese is melted! Enjoy!

One-Pot Chicken Fajita Pasta
Servings: 3-5

INGREDIENTS
3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk
4 cups penne pasta
1 cup pepper jack cheese, shredded

PREPARATION
1. Heat oil in a large pot over high heat.
2. Add chicken and cook until no pink is visible, then take the chicken out.
3. Add the bell peppers and onion, cooking until the onion is translucent.
4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated.
5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
6. Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
7. Add the cheese and mix until melted.
8. Enjoy!

One-Pot Lemon Garlic Shrimp Pasta
Servings: 4

INGREDIENTS
8 ounces linguine
2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 ¼ pounds large shrimp
Salt, to taste
Pepper, to taste
1 teaspoon dried oregano
4 cups b
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3 Outstanding One-Pot Recipes

Upgrade your weekday meals with these easy and delicious one-pot recipes!

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12 Easy & Healthy One-Pot Recipes

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6 One-Pan Chicken Dinners

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One-Pot Vegetarian Meals

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15 Minute One Pot Dinner Recipes | Easy + Healthy Weeknight Dinners

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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!

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5 Easy Dinners For Busy Parents

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One-Pot Vegan Dinners

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25 Chicken Recipes

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Looking for a specific recipe? Here's the list of them in order:

00:10 Creamy Chicken Bacon Pesto Pasta


01:14 Honey-Glazed Fried Chicken


02:37 Creamy Lemon Butter Chicken


03:22 Cozy Chicken Dumplings


04:50 Easy BBQ Chicken Ring


05:38 Chicken And Avocado Salad


06:38 Sweet and Sour Chicken

07:31 Brazilian Chicken Croquettes

08:31 Easy Butter Chicken


9:26 Chicken Fajita Bombs


10:11 Creamy Mushroom Chicken Pasta


11:20 Honey Mustard Chicken Tater Tots

12:16 Chicken Parm Lasagna


13:08 Lime Chicken Black Bean Rice


13:56 Bacon Guacamole Chicken Bombs


14:42 Chicken Pot Pie


15:37 Chicken Lo Mein


16:22 Grilled Chicken Caesar Pasta Salad


17:00 Buttermilk Chicken Sandwich


17:55 Cheesy Chicken Broccoli Bake


18:30 Crispy Buffalo Wings


19:25 Chicken and Veggie Stir-Fry


20:04 Halloumi Chicken

21:12 Avocado Chicken Salad


21:56 Tortilla Bowl Chicken Soup


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7 Easy Chicken Dinners

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One-Pot Chicken Fajita Pasta

Slow Cooker Honey Garlic Chicken

One-Pot Chicken Alfredo

Orange Chicken

Cheesy Chicken And Broccoli Pasta

Stuffed Chicken Parmesan

One Pan Chicken And Veggies

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One-Pan Honey Garlic Chicken & Veggies | Episode 153

One - Pan Honey Garlic Chicken and Veggies Recipe

We all know about my obsession with one pan recipes. What's not to love?! They pack a ton of flavor, take minimal time, and they are easy cleanup! This is no exception because it is DELISH. This is very similar to my slow cooker honey garlic chicken and veggies that you all know and love, except you don't have to wait all day for it to cook!

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| Ingredients |

3 Medium Chicken Thighs, Bone in Skin on
2 Chicken Wings, Bone in Skin on
2 Tablespoons Butter
1 Tablespoon Olive Oil
Salt, Pepper, Paprika to Taste
4 Medium Russet Potatoes, Peeled and Diced into 1-Inch Cubes
2 Cups Baby Carrots, Halved Longways
1 Medium Onion, Diced
5 Cloves Garlic, Minced
1/2 Cup Coconut Aminos (Soy Sauce Substitute)
1/2 Cup Honey
1/4 Cup Ketchup
1 Cup Chicken Stock

| Instructions |

Heat a large cast iron skillet over medium high, add butter and olive oil. Pat dry chicken with paper towel and season with salt, pepper, and paprika to taste. Place chicken skin side down in the hot skillet, and cook just until brown. Flip chicken and brown on the other side. Do not cook all the way through. Remove from pan and set aside.

In the same skillet, add baby carrots and potatoes. Season with salt and pepper. Cook over high heat until they develop some color. About 8 minutes.

*TIP: Only stir occasionally. This allows more color to develop. Color = FLAVOR!

Once slightly golden but NOT cooked through, remove from the pan and set aside.

In the same pan, add onion, and more olive oil if needed. Saute onion until translucent. While onion is cooking, make the sauce. Whisk to combine coconut aminos, honey, ketchup and chicken stock in a small bowl. Set aside.

Add garlic to onion and cook 1 minute. Add sauce and bring to a simmer to reduce slightly. About 5 minutes.

Add carrots and potatoes to the skillet and toss in the sauce. Nestle in chicken pieces.

Finish cooking in a 425°F oven for about 15-20 minutes OR until chicken reads an internal temperature of 165°F.

Enjoy!
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24 Dorm-Friendly Microwave Meals

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7 Recipes For Seafood Lovers

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10 Creamy & Satisfying Pasta Dishes

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4 Easy Meals To Start Cooking

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6 Slow Cooker Meals

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One Pot Rice Dishes | Struggle Meals

RICE! It not only spans across all 3 meals, but is universally loved across the world! One pot & a handful of ingredients is all you need for each of these 3 winning dishes.

Coconut Rice Pudding:
Ingredients
• 1 cup whole milk
• 1 can Full fat coconut milk
• 1/2 teaspoon ground nutmeg
• 4 packets (2 tablespoons) unsalted butter
• 3/4 cup short grain white rice
• 8 (1/4 cup) sugar packets
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 1 mango, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• pinch cayenne
Steps
1. Whisk together coconut milk and whole milk and nutmeg.
2. In a sauce pan, melt butter add rice and sauté for 2 to 3 minutes, on low heat, make sure not to brown the rice. Pour in milk mixture and stir. Cover and cook until most liquid is absorbed, about 20 minutes.
3. Stir in sugar, vanilla and salt. Remove from heat. Pour into bowl. Let cool slightly. Can eat warm or top with plastic wrap. Refrigerate.
4. In a small bowl, add mango, salt, cinnamon and cayenne. Remove plastic wrap from rice and top with fruit. Serve.

Sofrito Chicken & Rice:
Ingredients
• 2 tablespoons vegetable oil
• 4 drumsticks
• 4 chicken thighs, skin on
• 1 tablespoon chili powder
• 2 teaspoons kosher salt, divided
• 1 ½ teaspoon ground black pepper, divided
• 1 large onion, small dice
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 red bell pepper, small dice
• 1-28oz can diced tomatoes
• 2 cups chicken stock
• 1 cup long-grain white rice
• 1 cup green olives, pitted
• Juice of 1 lemon

Steps
1. Preheat the oven to 375°.
2. In a large cast iron skillet, on medium high heat, add vegetable oil. Sprinkle chicken with chili powder, 1 teaspoon salt and 1 teaspoon pepper Add the chicken to the skillet. Brown chicken, about 4 minutes per side. Remove to a plate.
3. Add the onion, garlic, jalapeño, and bell pepper to the skillet and sauté until the onion is soft, about 8 minutes. Add the tomatoes with all the juice. Saute until tomato starts breaking down, stirring frequently.
4. Add the chicken stock and bring to a boil. Stir in the rice, 1 teaspoon of salt and ½ teaspoon black pepper. Turn heat down and bring to a simmer.
5. Arrange the chicken pieces on the rice, skin side up. Toss in olives. Simmer for 25- 30 minutes until the chicken is just cooked through and the rice is tender and has absorbed the stock.
6. Preheat the broiler. Place skillet under broil to crisp chicken skin. Remove from broiler and squeeze lemon juice over entire dish. 7. Fluff rice with fork. Serve.

Struggle Paella:
Ingredients
• 1 tablespoon extra virgin olive oil
• 8 ounces smoked sausage
• 1 large onion, small chopped
• 1 red bell pepper, small chopped
• 2 garlic cloves, minced
• 1 1/2 cups medium grain rice
• 2 cups seafood stock
• 1 cup water
• 1-15 oz can diced tomatoes
• 1 pound frozen calamari rings
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon turmeric
• 1 cup frozen peas
• 2 tablespoons chopped parsley

Steps
1. In a cast iron, on medium high heat, add oil. When hot, sauté chorizo until brown on both sides, about 2 to 3 minutes. Remove and set aside.
2. Add onion, pepper, and garlic and sauté for 4 to 5 minutes.
3. Add rice and stir to toast, about 3 minutes. Stir in seafood stock, water, diced tomatoes, with all juices, salt, pepper, and turmeric. Stir until combined. Bring to a boil. Top with calamari rings. Cover with foil and let simmer, until all liquid is absorbed. 4. Remove foil. Top with peas. Stir and sprinkle with parsley.

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Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken

Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️

#Asmr #SoftlySpoken #Cooking

Link to Recipe:

Ingredients
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
¼ cup fresh chopped parsley
salt and freshly ground black pepper

( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)

Season the chicken with salt and pepper, to taste.
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.

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1 Pound Ground Beef, 4 Easy Dinners

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