One Pot Creamy Chicken and Noodles

Lots of lovely flavors melting together to create a rich, savory meal that the whole family will love. Thank you Yellow Bliss Road

2 large (or 3 small) boneless, skinless chicken breasts
2 Tbsp olive oil
2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
1 Tbsp minced garlic
Salt & Pepper
1 small can cream of chicken soup + 1 can milk
2 cups chicken broth
1 Tbsp dried parsley
1 tsp dried thyme
1 tsp garlic powder
1/2 pound dry fettuccine pasta
1 cup shredded cheddar cheese + 1/2 cup cheese for topping

• Heat olive oil in a 4-5 quart pot.
• Add chopped vegetables and minced garlic. 
• Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
• Add chicken and season with a couple pinches of salt and a pinch of pepper. 
• Continue to saute over medium heat until chicken is no longer pink. 
• It does not have to be cooked through since it will continue to cook in the sauce.
• Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. 
• Stir.
• Bring to a boil and turn heat down to low. 
• Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
• Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. 
• Sprinkle with remaining cheese. 
• Cover pot and let rest for 5-10 minutes to thicken the sauce.
• Sprinkle with fresh chopped parsley for garnish.

One Pot Spicy Sausage Skillet

Thank you Plain Chicken

1 Tbsp olive oil
1 lb smoked sausage, sliced into 1/4" slices
2 Tbsp dried minced onion flakes
1 tsp garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 cup heavy cream
8 oz campanelle pasta (or penne)
1/4 tsp salt
1/2 tsp pepper
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

• Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot.  
• Add sausage and cook until lightly browned.
• Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. 
• Bring to a boil.  
• Reduce heat to low and cover skillet. 
• Simmer for 15-20 minutes, until pasta is tender.
• Remove skillet from heat and stir in half of the cheese. 
• Top with remaining cheese and sprinkle with scallions.  
• Broil until cheese is melted and bubbly.

Pork Afritada

This One Pan Pork and Veggies is easy and delicious. Thank you Kawaling Pinoy

2 pounds pork belly or pork fillets, cut into 2-inch cubes
2 medium potatoes, peeled and cubed
1 large carrot, peeled and cubed
1/2 green bell pepper, seeded and cut into cubes
1/2 red bell pepper, seeded and cut into cubes
1 (15 ounces) can tomato sauce
1 small onion, peeled and chopped
2 to 3 cloves garlic, peeled and minced
1 tablespoon Worcestershire sauce
2 cups water
1/4 cup oil
salt and pepper to taste

• Heat oil in a pot over medium heat
• Add potatoes and carrots and cook, turning once or twice until lightly browned. 
• Remove from pan and drain on paper towels. 
• Add bell pepper and cook for about 30 to 45 seconds. 
• Remove from pan and drain on paper towels.
• Remove oil from pot except about 2 tablespoons. 
• Add onions and garlic and cook, stirring regularly, until limp. 
• Add pork and cook, stirring occasionally, until lightly browned. 
• Add Worcestershire sauce and cook for about 1 to 2 minutes.
• Add tomato sauce and water and bring to a boil. 
• Lower heat, cover and cook for about 40 to 45 minutes or until pork is tender.
• Add potatoes and carrots and continue to cook until vegetables are fork-tender and sauce is thickened and reduced. 
• Add bell peppers and cook for 1 to 2 minutes or until tender yet crisp. 
• Season with salt and pepper to taste. 
• Serve hot.

 

American Goulash

A one pot meal that’s easy to put together and is great as leftovers. Thank you Syrup and Biscuits

2 large sweet onions, diced
4 cloves garlic, minced
2 pounds ground beef
2 (14.5 ounce) cans diced or crushed tomatoes 
2 (15 ounce) cans tomato sauce
2 cups water
1 tablespoon dried Italian seasoning
1 tablespoon seasoned salt
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 tablespoon sugar
2 cups macaroni pasta, dry  

• Add onions, garlic and ground beef to a large soup pot. 
• Stir and cook until all the pink is gone from the meat and the onions are tender and translucent.
• Add next 8  ingredients.  
• Stir well.
• Cover and let sauce simmer 30 minutes.
• Add macaroni pasta.  
• Cook until pasta is done.
• Taste for seasoning and adjust.

 

Roasted Potatoes, Chicken Sausage and Peppers

A lovely one pot recipe for the LGH. Thank you Skinny Taste

  

1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray 
1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

• Cut the potatoes into small 1" x 1/2 inch pieces. 
• Preheat oven to 375°. 
• Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
• In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. 
• Mix well to be sure everything is coated with oil and seasoned evenly. 
• Pour onto the prepared baking sheet and place in the center of the oven 
• Bake for 15 minutes.
• Use a spoon to toss so nothing sticks or burns.
• Add the sausage to the baking sheet with the potatoes and vegetables and bake 
• Toss once or twice for 25-35 minutes, or until your potatoes are cooked through. 
• Cooking time will vary depending on the thickness of your potatoes and sausage 
• Keep an eye so they don't burn.

One Pot Goulash

One of my family's favorite meals is this goulash. I love that it's an easy, satisfying, one pot meal ... my family loves that it's tasty! I hope your family enjoys it too! Thank you Love Bakes Good Cakes

2 lb. ground beef

1 large onion, chopped

1 green pepper, chopped

8 oz. fresh mushrooms, sliced

4 cloves of garlic, minced

3 cups water

1 can (29 oz.) tomato sauce

1 can (28 oz.) diced tomatoes, undrained

1 tbsp. Italian seasoning

1 tsp. paprika

1 tsp. sugar

1 tsp. crushed red pepper flakes

1-2 tbsp. Worcestershire sauce

Salt and pepper, to taste

2½ cups uncooked elbow macaroni

• In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. 
• Add the onion, green pepper and mushrooms. 
• Cook until tender, about 3-5 minutes. 
• Drain if desired. 
• Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. 
• Bring to a boil, cover and reduce heat to medium-low. 
• Allow to simmer for 15-20 minutes. 
• Add the elbow macaroni and stir well. 
• Return lid and continue to simmer for 15 minutes or until the noodles are done. 
• Allow to sit covered for 5-10 minutes and mix well before serving.