What’s for Dinner- Chili Mac & Cheese

Two comfort food brought together in a quick & delicious meal.

I love one pot meals easy for those lazy days with an easy clean up. This one is perfect because a lot of these ingredients,  I have on hand already.

 

Chili Mac & Cheese

 

I came across this recipe on Damn Delicious . Make sure to check out her other recipes. They all look so good.

Chili Mac & Cheese

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 8 ounces ground beef
  • 4 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 3/4 cup canned white kidney beans, drained and rinsed
  • 3/4 cup canned kidney beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 10 ounces elbows pasta
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves

My swaps:

Ground chicken, 15oz fire roasted tomatoes & 15oz Bush’s best white chili beans(rinsed). I think the Bush’s beans also gave it more flavor since its in a mild chili sauce. I also skipped the parsley.

-You just put olive oil in a pan. Sautee onion & garlic. Add your choice of ground meat.

-Stir in broth, seasoning, beans, tomatoes, pasta. Bring to boil & cover.

-Turn off, remove from heat. Add cheese on top.

This is great for dinner, lunch, & tastes even better the next day. I think I might add mushrooms next time.

What is your favorite one pot meal?

 

Chicken parmesan skillet 

I love one pot meals , don’t you? One pot , less mess, easy clean up. What’s not to like ? 

  

What you need :

1 lb Chicken 

Box of any small pasta , I used whole grain shells about 12-13oz

28oz can diced tomatoes 

1 cup Parmesan cheese

Italian seasoning

Garlic 

Red pepper flakes

Spinach

2 cups Chicken broth 

1 to 1 1/2 cup Water 

Mozzarella cheese 

Salt 

Pepper

Next time I’m adding mushrooms & red bell pepper to this.

– Put oil in pan, add chicken seasoned with salt & pepper and cook through. I use chicken tenders and cut them after they are done but you can cut them in bite size pieces first.

– Remove chicken to a bowl.

– Add oil. Then add garlic, italian seasoning, red pepper flakes, salt, pepper and cook for about 1 minute.

– Add tomatoes, chicken broth, water, pasta. Stir together , bring to low boil.

-Reduce heat, cover. Simmer until pasta is tender about 15 minutes. Stir frequently.

– When pasta is done turn off heat.

– Add parmesan cheese, spinach, chicken. Stir.

-Sprinkle with mozzarella. Cover to let melt.

Vegetable barley – One pot dinner

Another goodie
I made this months ago but it was saved to my drafts.

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Vegetable barley skillet

Ingredients:
2-3 tablespoons olive oil
2 bell peppers, any color, chopped into small pieces
2 cups (1 container) mushrooms (white or baby bella), sliced or chopped
3 cloves (or more to taste) garlic, pressed or very finely chopped
1 cup uncooked barley
1-3 cups chicken or vegetable broth
1 box frozen spinach, (Or use fresh greens – spinach, kale, or swiss chard)
1 can small white or navy beans
1 – 2 cups grape tomatoes, cut in halves
1/2 cup (or more to taste) grated parmesan cheese

Turkey and Barley skillet – one pot meal

This recipe popped up on my facebook newsfeed via Shape magazine called “Healthy one pot meals”

I hate messes ( who doesn’t?) , so to throw all ingredients in a pot seemed like a good idea.

Their recipe was Beef & Barley Skillet but I just switched the meat for ground turkey.

Was really easy to make. I also like that it was a “hearty” meal, filled me up .

The carrots still had a bite to them and the zucchini wasn’t mushy either.

Definitely will make this again.

P.S I promise once i move my presentations will be better 😉
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* I cut my carrots & zucchini into quarter pieces.

Ingredients:

  • 1 pound lean ground beef ( or turkey/chicken)
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 15 ounces low-sodium beef broth ( I used chicken)
  • 8 ounces tomato sauce
  • 1 cup water
  • 2 medium carrots, chopped
  • 1 small tomato, chopped
  • 1 small zucchini, chopped
  • 1 cup medium pearl barley
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Place a large skillet over medium heat. Add ground beef and onion, and cook 6 to 8 minutes. Drain if necessary. Add garlic and cook 1 minute. Add broth, tomato sauce, and water, and bring to boil. Stir in vegetables, barley, and seasonings. Reduce heat, cover, and simmer 45 to 50 minutes until barley is tender.

** My edits I didn’t use water I just put a little more tomato sauce/broth

I also chopped up some mushrooms.

Remember you can always change a recipe for the way you like it, don’t be scared to switch something out.

One pot meal – Italian Wonderpot

Another winner found on pinterest.

Yummy, Easy, Cheap, Healthy, Fast.

I have made other meals from Budget Bytes before and always come out great.

Who doesn’t love to cook something that involves some simple cutting and one pot? I definitely do.

I didn’t have red pepper flakes on hand so didn’t add them & also want to add mushrooms.

My friend added some canned chicken to his because he has to have meat. So feel free to add your favorite meat ; you favorite sausage, ground beef, ground turkey, shredded chicken, ect.

Let me know how you like it and what your additions were.

Italian Wonderpot

What you need:

  • 4 cups vegetable broth
  • 2 Tbsp olive oil
  • 12 oz. fettuccine
  • 8 oz. frozen chopped spinach
  • 1 (28 oz.) can diced tomatoes
  • 1 medium onion
  • 4 cloves garlic
  • ½ Tbsp dried basil
  • ½ Tbsp dried oregano
  • ¼ tsp red pepper flakes
  • freshly cracked pepper to taste
  • 2 oz. feta cheese
Instructions
  1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
  2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
  3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
  4. After the pasta is cooked, crumble the feta cheese over top and serve.

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