Quick and Easy One-Pot Meals

With the holiday season in full swing, I thought I would share with you some easy one-pot meals.  Between holiday parties and shopping these are great options for those busy nights.

Here are some of my favorites (even the hubby likes them)!

Skillet Butternut Squash and Penne Pasta


1 large shallot (or 1/4 cup minced yellow or white onion)

2 cloves garlic, finely minced or pressed

1 pound chicken sausage (if links, remove the casing)

1/2 teaspoon salt

1/4 teaspoon black pepper

5 1/2 cups low-sodium chicken broth

12 ounces penne pasta

3 cups peeled and diced butternut squash

3 cups coarsely chopped fresh baby spinach

2 large sage leaves, torn into small pieces, or 1/4 teaspoon dried, more or less to taste

1 cup (about 4 ounces) shredded or cubed fontina or mozzarella cheese

Salt and pepper to taste

Freshly grated Parmesan for serving, if desired


In a large 12-inch nonstick skillet, combine the shallot, garlic, sausage, salt and pepper. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.

Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.

Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.

Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.

Greek Turkey, Rice, and Feta Casserole


2 tsp olive oil

1 onion, chopped

1 lb. lean ground turkey

3 garlic cloves, minced

¾ tsp ground oregano

¼ tsp red pepper flakes

¼ tsp salt

¼ tsp ground pepper

1 (28 oz.) can crushed tomatoes

2 cup cooked brown rice

½ cup crumbled feta cheese, divided

¼ cup chopped flat-leaf parsley

Salt and pepper, to taste


Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray.

Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the onion and ground turkey. Cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.

Stir in the garlic, oregano, red pepper flakes, salt and pepper, and cook for 1 minute.

Add the crushed tomatoes, bring to a boil, then simmer for 10 minutes.

Stir in the cooked rice, ¼ cup of the feta cheese and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining feta cheese.

Bake until bubbling, about 20 minutes. Serve.

Buffalo Chicken Spaghetti Squash


1 spaghetti squash (about 2 pounds)

1 to 2 tablespoons olive oil

1 to 2 pounds chicken breast, cut into bite-sized pieces (I buy a rotisserie chicken and break apart)

3 to 4 green onions, green parts only, chopped

1/2 cup Frank’s Red Hot Wing Sauce

1/2 cup water

1 cup shredded cabbage

1 cup shredded carrots

1 to 2 ounces blue cheese


  1. Poke spaghetti squash a few times with a fork or knife. Microwave 10 to 15 minutes until tender. Let cool. Slice in half and remove and discard seeds.
  2. Heat olive oil in skillet or pot. Add chicken and green onions, and cook 5 to 6 minutes. Fluff spaghetti squash with a fork to loosen strands. Add to skillet and mix. Add sauce, water, cabbage, and carrots. Toss to combine. Serve sprinkled with blue cheese. Add a salad for a complete meal.

What are some of your go-to dishes for busy nights?  Feel free to share on our KFIT Clean Eats Facebook page

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