One-Pot Meals

I love making delicious dinners for my family. I particularly love the ones that make good leftovers, because that means I don’t have to make lunch the next day! My number one dinner-making deterrent? DISHES. If I am going to have to wash the frying pan, the Dutch oven, 3 mixing bowls, and a host of spoons and other utensils…ugh. I shudder at the thought. Makes a cook want to hang up her apron.

My solution? One pot / one pan meals. If dinner can be as simple as a parchment paper or foil-lined sheet pan that feeds the whole family and has leftovers, count me in. For #WhatToEatThisWeek, we’re taking easy clean-up to the max.

Bon appetit!

Monday

Sheet Pan Caesar chicken and Cheddar Potatoes

Ingredients

1 ½ pounds golden potatoes, halved lengthwise and cut into 1/2-inch thick slices
½ cup Caesar dressing, divided
1 teaspoon salt, divided
½ teaspoon black pepper
1 ½ pounds chicken breast
¾ pound asparagus spears, trimmed
2 teaspoons olive oil
3 ounces Cabot Extra Sharp Cheddar grated (about ¾ cup)

Tuesday

Hearty Spicy Chili

Hearty Chili with Cheddar

Ingredients

Chili:
1 pound of ground beef
1 cup chopped white onion
3 cloves garlic, minced
1 cup finely diced red bell pepper
1 15.5 ounce can of rinsed and drained kidney beans
2 15.5 ounce cans of diced tomatoes
1 tablespoon tomato paste
2 tablespoons Simply Organic Chili Powder
2 teaspoons Simply Organic Ground Cumin
1 teaspoon Simply Organic Garlic Powder
1 teaspoon Simply Organic Red Chili Pepper Flakes*
Salt and ground black pepper to taste

Garnish:
2 ounces Cabot Sharp Cheddar or Cabot Pepper Jack Cheese, grated (about ½ cup)
Fresh cilantro sprigs, chopped red onion, Cabot Sour Cream

Wednesday

Cheesy Pasta with Chicken Broccoli

Ingredients

8 ounces Dreamfields Penne Rigate
2 cups small broccoli florets
1 teaspoon olive oil
1 teaspoon minced fresh or prepared garlic
½ teaspoon salt
1 10-ounce package cooked chicken breast strips (2 cups)
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)

Thursday

Eggplant, Portobello and Meatball “Parm” Dinner

Eggplant and Mushroom Parmesan

Ingredients

1 pound frozen meatballs, preferably Italian Style, about 12 large or 24 small
2 Portobello mushrooms, stems removed (gills scraped out if desired) and diced
6 cups cubed eggplant (about 1 medium)
½ large sweet onion, diced
3 tablespoons extra virgin olive oil
1¼ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
1 cup marinara sauce
1 cup Cabot Mozzarella Whole-Milk Shredded Cheese
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)

Friday

Italian Turkey Pepper One Pan Dinner

Ingredients

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 to 1 ¼ pounds turkey cutlets (4-6 pieces)
½ teaspoon coarse kosher salt
½ teaspoon ground pepper
2 sweet bell peppers, any color, very thinly sliced
¼ cup chopped Italian black olives
2 cloves garlic, minced
¼ cup dry white wine such as Pinot Grigio
2 tablespoons Cabot Unsalted Butter, cut into small pieces
3 slices ciabatta bread, cut into bite-sized chunks (about 3 cups, about 3 ounces)
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Chopped fresh basil for garnish, if desired

Saturday

Raspberry Lemon Slow Cooker Oats

Ingredients

3 cups apple juice, no sugar added
1¼ cup old fashioned oats
generous pinch salt
2 cups frozen raspberries
1 cup Cabot Lowfat Vanilla Bean Greek Yogurt
3 tablespoons honey, plus more for serving if desired
1 teaspoon lemon zest