© 2018 Angie Sutton, created with Wix.com

One-Pot Meal Ideas

March 9, 2018

One Pot Wonders

By Angie Sutton, www. mothersapronstrings.com


Stuffed Pepper One Pot Meal

This simple recipe gets dinner on the table in under an hour.


1 lb. ground beef (90% lean)

1/2 c. diced yellow onion

1 clove garlic, finely chopped

2 c. diced green bell peppers

1/2 tsp. salt

1/4 tsp. ground black pepper

1 (14.5-oz.) can diced tomatoes, undrained

2 c. beef broth (from 32-oz carton)

1 (8-oz.) can tomato sauce

1 Tbsp. soy sauce

1 tsp. Italian seasoning

1 c. uncooked white basmati rice

1 1/2 c. shredded Cheddar cheese


1. In a medium saucepan, brown beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking beef into small pieces.

2. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften.

3. Reduce heat to medium and add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.

4 Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.

5 Remove from heat; sprinkle with shredded cheese.

Apron Strings Notes: Remove any extra grease after step 2.


One-Pot Cheese Tortellini and Sausage Dinner

Who doesn’t love a one-pot meal with only 3 steps? This dish is ready in about 30 minutes.


1 lb. cooked pork sausage, sliced

1 small yellow onion, diced

1 clove garlic, finely chopped

1 (25.5-oz.) jar tomato basil pasta sauce

1 (14.5-oz.) can petite diced tomatoes, undrained

1/2 c. chicken broth

1 (20-oz.) bag refrigerated cheese tortellini

1 c. shredded mozzarella cheese

5 or 6 fresh basil leaves, chopped


1. In a large skillet over medium heat, cook sliced sausage, onion and garlic 5 to 7 minutes or until onion softens and sausage starts to brown.

2. Stir in sauce, tomatoes, chicken broth and tortellini. Cover and simmer 8 to 10 minutes, stirring occasionally, until tortellini is cooked.

3. Remove from heat; sprinkle with cheese and basil. Serve when cheese has melted.


One-Pot Parmesan Chicken Ziti with Artichokes and Spinach

Simple and on the table in less than an hour, this one-pot wonder is one of my kids’ favorites!


4 c. tap water

2 (12-oz.) cans evaporated milk

1 tsp. salt

1 clove garlic, finely chopped

1 lb. uncooked ziti pasta

2 tsp. cornstarch

2 c. shredded deli rotisserie chicken

1 (14-oz.) can artichoke hearts, drained, coarsely chopped

1 1/2 c. shredded Parmesan cheese

2/3 c. freshly-squeezed lemon juice (about 2/3 cup)

2 Tbsp. unsalted butter

4 c. baby spinach

1/2 tsp. ground black pepper


1. In a Dutch oven over medium heat, heat water, 1 can evaporated milk, salt, garlic and pasta to simmering. Simmer 13 to 14 minutes, stirring frequently, until pasta is tender.

2. In a medium bowl, beat remaining can of evaporated milk and cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.

3. Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.

4. Add spinach, and stir until wilted. Serve with reserved cheese and season with pepper.

Share on Facebook
Share on Twitter
Please reload