Do you love to cook but hate to clean up the mess after having a great meal? Instead of using every pot and pan in the kitchen to make dinner, try making one pot meals. Just because you’re cutting back on how many dishes you use doesn’t mean that your meal will be of any less quality than what you’re used to.
Pot roast is a classic one pot meal and it’s very simple. Take a three pound chuck roast, trim off the fat and season with salt and pepper on all sides. Put the roast in a large (one gallon) pot and add chopped onion, carrots, celery, potatoes, onions, and mushrooms. Also add diced garlic and the following mixture: two packets of pot roast seasoning, a can of beef broth, a can of French onion soup, a teaspoon of pepper, half a teaspoon of salt, and two cups of water. Simmer on low for two to four hours or until fork tender.
Chili is another great dish that can be made in just one pot. Brown one pound of ground beef and drain the grease. Return the beef to the pan and add: two cans of pinto beans, one pack of chili seasoning, 1/4 cup chopped onion, and one 15 ounce can of stewed tomatoes (or Rotel). Mix well, add two tablespoons of ketchup, a dash of Worcestershire sauce and heat until cooked thoroughly. Serve and top with cheese, sour cream, and green onions if you like.
Chicken and dumplings are practically a staple meal in Southern homes. There are many variations on it, but all of them only require one pot. Fill a gallon pot halfway full with water. Bring the water to a boil and add two tablespoons margarine and a few dashes of salt and pepper each. Once the water is boiling, immerse a whole thawed or fresh chicken (minus the organs). While you’re waiting for the chicken to cook, flour a large clean surface. Mash together a 12 ounce can of biscuits then roll them out on the flour until they are 1/8th of an inch thick. Cut the dumplings into rectangles the size of sugar packets (I use a pizza cutter, it’s easier than using a knife). Once the chicken is completely cooked, pull it out of the broth, and shred the meat as you pick it off the bone. Toss the shredded chicken back into the pot and add in the dumplings. It’s best to add them one by one so that they don’t stick together. Let the chicken and dumplings simmer on low for forty-five minutes while stirring occasionally so it doesn’t stick. Taste it, add more salt or pepper if needed, and if you’re satisfied, it’s done. If you like a thicker broth, just scoop out about a cup of broth, whisk in a tablespoon of self-rising flour into it and then slowly add into the pot. Repeat as necessary.
One pot meals don’t have to be incredibly simple or extraordinarily complicated. Your next favorite one pot recipe may only have two or three ingredients. Have fun experimenting to see what you can toss in a pot together to make a meal out of. You may surprise even yourself.