One Pot Wonder – Lunchbox Lucy
The past week, I’ve been cooking on a day to day basis trying to find recipes that would make my life a little easier. I finally came across some one pot wonder recipes. Basically I just chop up the ingredients, throw it all in a pot, and stir it occasionally. I can make a week’s worth of lunch, while making my family’s dinner.
Spinach & Artichoke Wonder Pot
Ingredients
- 8 oz. mushrooms
- 1 (14 oz.) can artichoke hearts
- 4 cloves garlic
- 1 medium yellow onion
- 5 cups vegetable broth
- 2 tbsp olive oil
- 12 oz. fettuccine
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- freshly cracked pepper (15-20 cranks)
- 4 oz. frozen cut spinach
Ingredients
- 2 tablespoon of extra virgin olive oil
- 2 cloves of garlic, minced
- 1/2 of a small onion, diced
- 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
- 2 cups of low-sodium chicken broth
- 1 (19 oz) can of red enchilada sauce
- 8 oz (about 2 1/2 cups) of dried rotini pasta
- 2 cups of freshly shredded Colby Jack cheese
- green onions
- black olives
Creamy One Pot Penne with Broccoli, Carrot & Sundried Tomato
Ingredients
- 4 large garlic cloves, peeled
- 1 jar (7 oz) sun-dried tomatoes in oil, undrained
- 3 cans (14.5 oz each) chicken broth (5 1/4 cups)
- 1 lb uncooked penne pasta
- 1 head broccoli (2 cups small florets)
- 2 medium carrots, peeled
- 4 oz reduced-fat cream cheese (Neufchâtel)
- 1/4 tsp salt
- 1/2 tsp coarsely ground black pepper
- grated fresh Parmesan cheese and snipped fresh basil (optional)
I love pasta because it’s so easy to make! Another great thing is that I can freeze it and have it ready for whenever I need lunch but don’t have time to cook. It’s a big time and cost saver.
