We love a good one-pot meal. One-pot meals are super quick, easy, and they minimize dirty dishes — a win on all fronts! That’s right, all you need is one pot to serve dinner in 45 minutes or less. We’ve rounded up five of our favorite one-pot meal ideas that feature simple and affordable ingredients to make life easier. Don’t forget to visit the Flipp app to find the best deals on all the ingredients you’ll need. Let’s cook!

1. Italian Sausage Orzo Pasta by Yay! For Food

Orzo is a short-cut pasta that looks a lot like a long grain of rice. This orzo pasta recipe combines the best of both worlds with chunky bites of Italian sausage and flavourful, colorful veggies.

Ingredients:

(Makes 4 servings)

Directions:

  1. In a large non-stick sauté pan or skillet at medium-high heat, pour in 1 tbsp olive oil and cook the sausages until they are fully cooked through. Turn off heat.
  2. Remove the sausages from the pan onto a cutting board and let cool slightly before slicing them into pieces. Set aside.
  3. Set the heat to medium-high. In the same pan, add 1 tbsp olive oil, onions, peppers, salt, and pepper. Sauté until the onions start to soften and brown. 
  4. Add the garlic and Italian seasoning and stir for another minute. Pour in the balsamic vinegar and stir to combine.
  5. Add in the sliced sausages, chicken broth, marinara sauce, and orzo. Carefully stir the ingredients together until well incorporated.
  6. Bring the ingredients to a boil before reducing to a simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the orzo is al-dente.
  7. Mix in the spinach until wilted. Taste for additional salt and pepper or other seasonings if necessary. Top with shredded cheese of your choice. Enjoy!

2. Veggie Rice Bowls With Soft Boiled Eggs by Budget Byte$

You can make a lot of different meals with a bag of frozen, mixed veggies — including this easy veggie rice bowl! We love that this meal comes together from start to finish in only 25 minutes and that it includes some of the most affordable ingredients found at the grocery store. 

Ingredients:

(Makes 4 servings)

Directions:

  1. Add the rice, garlic, and frozen vegetables to a saucepan.
  2. Combine the water with 4 tsp soy sauce, then pour that into the pot. Stir to combine with the rice, vegetables, and garlic.
  3. Wash the eggs well, then place them in the center of the pot, on top of the rice.
  4. Place a lid on the pot, turn the heat on to high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and allow the water to continue to simmer for 15 minutes without removing the lid or stirring.
  5. After 15 minutes of simmering, turn the heat off. Remove the eggs from the pot and cover with the lid again. Allow the rice to rest for another five minutes.
  6. Place the cooked eggs in a bowl of ice water for a few minutes to stop the cooking process.
  7. Remove the lid from the rice and veggies and fluff with a fork. Season with the sesame oil and another 4 tsp soy sauce, or to taste.
  8. Serve into bowls. Peel the eggs and slice them in half or into quarters, then place them on top of the rice. Top the bowls with sliced green onion and a drizzle of sriracha.

3. Cajun Chicken and Rice by Inspired Eats

Chicken and rice is a classic meal that is loved by many. But, don’t be fooled by the simplicity of this meal, the combination of spices makes for a flavorful dish that will have everyone coming back for seconds.

Ingredients:

(Makes 4 servings)

Directions:

  1. In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Season the chicken with salt and pepper and then fry for 3 to 4 minutes per side, or until the chicken is golden. Remove chicken from the skillet and set aside.
  2. To the same skillet, add the onion, celery, and bell pepper. Cook, stirring until they begin to soften, about 3 to 4 minutes. Add garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for an additional 30 seconds. 
  3. Add rice, red kidney beans, broth, and diced tomatoes. Stir well and bring the mixture to a simmer. Return the chicken to the skillet and cover. Reduce heat to medium-low and cook for 10 minutes. Serve, and enjoy!

4. Quinoa Chili by Last Ingredient

Beef prices are increasing, so if you’re not able to find beef on sale, this meat-free quinoa and bean chili is a great alternative. The cooked quinoa has a similar texture to ground beef, so your kids may not notice the difference!

Ingredients:

(Makes 4 servings)

  • 1 tbsp olive oil
  • 1 small red onion, roughly chopped
  • 1 4 oz can diced green chilies
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • ½ tsp hot smoked paprika
  • ¼ tsp chili powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz ounce can kidney beans, drained and rinsed
  • 1 15 oz ounce can corn, drained and rinsed
  • 1 28 oz can crushed fire-roasted tomatoes
  • 4 cups low sodium vegetable broth
  • 1 cup quinoa, rinsed
  • Cilantro, whole leaves and chopped for serving
  • Sliced scallions for serving

Directions:

  1. Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 4 minutes. Stir in the green chilies, garlic, cumin, paprika, chili powder, salt, and pepper. Continue cooking for an additional 3-4 minutes until the onions are soft and translucent.
  2. Add the red and orange peppers and sauté for 2 minutes. Then stir in the black beans, kidney beans, corn, tomatoes, vegetable broth and quinoa. Increase the heat and bring the mixture to a boil.
  3. Reduce the heat and simmer for 20-30 minutes until the quinoa is tender.
  4. Top with cilantro and scallions before serving. Enjoy!

5. Creamy Pesto Chicken Pasta by Budget Byte$

Boling your pasta in one pot and cooking your sauce in another? No more! Once you try one-pot pasta, you’ll never go back. This creamy, cheesy recipe is everything you wished for and more.

Ingredients:

(Makes 4 servings)

Directions:

  1. Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside. Add the minced garlic and continue to sauté for one more minute.
  2. Add the uncooked pasta and chicken broth. Stir to dissolve any browned bits from the bottom of the skillet. Cover with a lid, turn the heat up to medium-high and bring the broth up to a boil.
  3. Once the broth comes to a full boil, give the pasta a quick stir, cover again, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers.
  4. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
  5. Add the fresh spinach. Stir until the spinach has wilted, then remove from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper. Serve and enjoy!

Ready to give these one-pot meals a try? Let us know in the comments section which one you’re making first!

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