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)!
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.
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.
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
- 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.
- 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