3 Pot Dinners

You are here

Home » Blogs



3 Pot Dinners

A single pan, pot, or slow-cooker and an appetite are all you need to try these three easy, delicious recipes from myrecipes.com, each based on the combination of at least one protein, one vegetable, and one dominant flavor. Don’t make dinner harder or more time-consuming than it needs to be. Leftovers can be frozen for a fast, tasty meal later.


One-Pot Pasta

Serves 4



1 pound lean ground beef

1 small onion, diced

1 (8-ounce) package sliced fresh mushrooms

1 teaspoon vegetable oil

1 garlic cloves, minced

2 (26-ounce) jars tomato-basil pasta sauce

1 cup water

1 tablespoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

1 20-ounce) package refrigerated four-cheese ravioli

1 cup (4 ounces) shredded mozzarella cheese


How to Make It:

Step 1: Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.

Step 2: Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

Step 3: Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.


One-Dish Rosemary Chicken and White Beans

Serves 4



1 teaspoons olive oil

1 1/2 teaspoons dried rosemary

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound  boneless, skinless chicken thighs

1 (14.5-ounce) can stewed tomatoes, undrained

1 (15-ounce) can navy beans, drained and rinsed

1/4 cup pitted Kalamata olives, chopped


How to Make It:

Step 1: Heat olive oil in a large skillet over medium-high heat.

Step 2: Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken.

Step 3: Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives and serve.


Skillet Apple Pork Chops

Serves 4



1 1/2 tablespoons olive oil, divided

4 (6 ounce) bone-in pork chops

3/4 teaspoon kosher salt, divided

3/4 teaspoon freshly ground black pepper, divided

1/2 cup unsalted chicken stock

1 teaspoon Dijon mustard

1 tablespoon chopped fresh sage

1 1/2 teaspoons chopped fresh rosemary

2 medium apples, thinly sliced

1 small red onion, thinly  sliced


How to Make It:

Step 1: Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops are done. Remove pork chops from pan and set aside.

Step 2: Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture.

Step 3: Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.

Categories :

Tags : Blog

< Blogs Array Array