EZ Entertaining: 7 Simple One-Pot Recipes

Bite Me More | August 24th, 2017

Looking for easy meals for entertaining? You’ve found them with this collection of no-stress, no-mess recipes of satisfying and simple one-pot dinner recipes.

If you’re willing to use an extra small pot, you’ll love this speedy and satisfying Chicken & Vegetable Lo Mein!

Irish Beef Stew

This classic Irish Beef Stew recipe is jam-packed with tender chunks of beef, carrot, turnip, potato and parsnip. Flavored with wine, Guinness and beef broth, this unbelievably hearty stew has us clicking our heels like Lord of the Dance.

Ingredients

3 1/2 lbs. stewing beef, cut into 1-inch cubes
1/4 cup flour
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
2 tbsp canola oil

1 tbsp canola oil
4 cups diced yellow onion
2 cups sliced white mushrooms
1 cup diced celery
2 large garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 dried bay leaves
10 sprigs fresh thyme, tied with kitchen string
1 1/3 cups dry red wine
1 1/3 cups Guinness
4 cups beef broth
2 cups carrots, peeled and cut into 1-inch cubes
2 cups turnips, peeled and cut into 1-inch cubes
2 cups red potatoes, peeled and cut into 1-inch cubes
1 cup parsnips, peeled and cut into 1-inch cubes

Directions

1) Place beef in a large bowl and toss with flour, 3/4 tsp salt and 3/4 tsp pepper. In a large soup pot, heat 2 tbsp canola oil over medium -high heat. Add meat in a single layer, browning it in batches if your pot isn’t big enough. Brown meat on all sides 5-6 minutes until a good crust forms. Transfer to a bowl and repeat with remaining beef. Wipe out pot when finished browning.

2) In the same pot, heat 1 tbsp canola oil over medium-high. Add onions, mushrooms, celery and garlic, stirring occasionally and cooking 8 minutes. Season with salt, pepper, bay leaves and thyme. Add browned beef, red wine and Guinness. Bring to a boil over medium-low heat. Add beef broth, turnips, potatoes and parsnips. Simmer uncovered on low heat for 1 hour.

veggiechili

Chunky Vegetarian Chili with Cornbread Muffins

This hearty bean-filled, vegetable-packed chili is so delicious it won’t have anyone asking, “Where’s the beef?”

Ingredients

Chunky Vegetarian Chili

1 tbsp olive oil
1 medium red onion, chopped
1 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large red bell peppers, chopped
2 cups sliced white mushrooms
1 medium carrot, peeled and chopped
1 large garlic clove, minced
1/2 cup canned chopped green chili peppers, drained
1 (28oz/796ml) can diced tomatoes, with juice
2 cups canned black beans, rinsed and drained
1 3/4 cups canned chickpeas, rinsed and drained
1 1/2 cups canned red kidney beans, rinsed and drained
1 cup mild salsa
1 cup vegetable broth
1/2 cup couscous
1 tbsp cocoa powder, sifted
1 tsp packed brown sugar
1/4 tsp cayenne pepper
1 cup frozen corn kernels, thawed
Shredded Monterey Jack or cheddar cheese, for topping

Mini Cornbread Muffins

1/2 cup frozen corn kernels, thawed
1 cup flour
3/4 cup yellow cornmeal
1 tbsp baking powder
1 tsp kosher salt
Pinch cayenne pepper
1/2 cup melted butter
1/2 cup sugar
1/4 cup honey
1 large egg
1/2 tsp vanilla extract
1 cup buttermilk
1/4 cup roasted red peppers, patted dry and finely diced

Directions

The Chili

1) In a large soup pot, heat olive oil over medium heat. Add onions and season with chili powder, oregano, cumin, salt and pepper. Cook until onion is tender, about 5 minutes. Add red peppers, mushrooms, carrots, minced garlic and chopped green chili peppers. Cook another 5 minutes, stirring occasionally. Stir in diced tomatoes, black beans, chickpeas, kidney beans, salsa, vegetable broth, couscous, cocoa powder, brown sugar and cayenne pepper.

2) Bring to a boil over high heat. Reduce heat to low, cover and simmer gently covered for 40 minutes, stirring occasionally. Add corn and serve in bowls, topped with shredded cheese.

The Cornbread Muffins

1) Preheat oven to 400°F. Coat 2 mini-muffin tins with non-stick cooking spray.

2) Place thawed corn kernels on a plate. Pat dry and set aside.

3) In a large bowl, combine flour, cornmeal, baking powder, salt and cayenne pepper.

4) In a small bowl, whisk together melted butter, sugar, honey, egg, vanilla and buttermilk.

5) Add butter mixture, roasted red peppers and corn kernels to dry ingredients. Stir gently to combine, just until flour disappears. Spoon batter into prepared muffin cups, filling to the top. Bake for 10 minutes. Cool for 5 minutes before removing from tin to a wire rack. Serve alongside chili.

Yield: 30-35 mini muffins

beefchili

Easy Beef & Bean Chili

This Blazing Beef and Bean Chili is hot stuff. A dynamite mix of chili powder, red pepper flakes and cayenne, mingled with intense cocoa powder, sweet tomatoes, fiber-rich beans and well-seasoned meat, it can rival any Lone Star chili joint. In a big bowl or piled atop a hot dog or fries, this one is a Chilympic winner.

Ingredients

2 tbsp olive oil
2 medium white onions, chopped
1 large red bell pepper, diced
2 large garlic cloves, minced
¼ cup chili powder
1 tbsp ground cumin
1 tbsp paprika
1 tbsp cocoa powder
2 tsp kosher salt
1 tsp dried oregano
1 tsp crushed red pepper flakes
1 tsp brown sugar
½ tsp freshly ground black pepper
¼ tsp cayenne pepper

2½ lbs ground beef

1 (28oz) tin diced tomatoes
1 (5.5oz) tin tomato paste
1 cup beef broth
2 tbsp apple cider vinegar
2½ cups canned red kidney beans, rinsed and drained

Toppings

Sour cream
Shredded cheddar or Monterey Jack cheese
Sliced jalapeno pepper
Corn tortillas

Directions

1) In a large soup pot, heat olive oil over medium heat. Add onions and stir often, cooking 4 minutes. Add diced red pepper, garlic, chili powder, cumin, paprika, cocoa powder, salt, oregano, red pepper flakes, brown sugar, black pepper and cayenne pepper. Cook for 1 minute to combine spices, stirring continuously. Add the ground beef and cook 10 minutes until no longer pink. Break beef up with a wooden spoon as it cooks. Add diced tomatoes, tomato paste, beef broth and cider vinegar. Bring to a boil over high heat. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Add kidney beans and simmer uncovered for 15 minutes more.

2) Serve topped with sour cream, cheddar on Monterey Jack cheese, sliced jalapeño and/or fried tortilla strips (cut corn tortillas into thin strips, fry in 1-inch of oil for 1-2 minutes and season with a little salt).

Serves 8-10

chickenlasagna

Bottomless Bowl Chicken Lasagna

When cravings strike, and I don’t have the time or patience for layering, this cheese-topped pasta delivers quick-fix happiness in a bowl of tender noodles, succulent chicken and sweet vegetables.

Ingredients

1 tbsp olive oil
6 boneless, skinless chicken breast halves, cut into 3/4-inch cubes
2 large carrots, peeled and shredded
1 1/2 cups sliced mushrooms
1 small yellow onion, diced
3 cups chicken broth
1 (28oz/796ml) can diced tomatoes
1 cup tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

6 oven-ready lasagna noodles, broken

1 1/2 tsp cornstarch
1 cup ricotta cheese, for topping
1/2 cup shredded mozzarella cheese, for topping
1/4 cup freshly grated Parmesan cheese, for topping

Directions

1) Heat the olive oil in a large soup pot over medium-high heat. Sauté chicken for 4 minutes until lightly browned. Stir in carrots, mushrooms and onions, cooking an additional 4-5 minutes.

2) Add broth, diced tomatoes with juice, tomato sauce, oregano, basil, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low and cook covered for 5 minutes. Turn heat to high and return to a boil. Add lasagna noodles and simmer over low heat for 20 minutes or until tender.

3) In a small bowl, combine cornstarch and a ladle of liquid from the soup pot. Mix to combine and stir into pot, thickening the broth.

4) Spoon the stew into bowls and top each serving with ricotta, mozzarella and Parmesan.

Serves 6

ramen

Easy Ramen Noodle Soup

Think ramen is just for college kids? Think again because this easy Ramen Noodle Soup recipe elevates a student staple to a family favorite. Quick to whip up, a flavorful chicken broth (thanks to the addition of ginger, garlic, soy and sake) is loaded with noodles and bok choy, completing the leap from dorm to family kitchen.

Ingredients

2 tbsp olive oil
1 medium white onion, chopped
2 medium carrots, peeled and diced
2 large garlic cloves, minced
2 tsp minced fresh ginger
¼ tsp red pepper flakes
¼ tsp freshly ground black pepper
¼ cup sake
¼ cup soy sauce
10 cups chicken broth
8oz ramen noodles
½ lb baby bok choy, washed and thinly sliced
½ lime, juiced

Chopped Italian flat leaf parsley, for garnish

Directions

1) Place a soup pot over medium heat with olive oil. Add onion, carrots, garlic, ginger, red pepper flakes and black pepper. Stirring occasionally, cook for 4-6 minutes, until vegetables are softened. Add sake and stir to deglaze pan for 30 seconds. Add soy sauce and cook, stirring 1 minute. Add chicken broth and bring to a boil. Reduce to a simmer and cook for 15 minutes.

2) While the soup is simmering, cook ramen noodles according to package directions, until just tender. Rinse and drain noodles. Add ramen noodles and baby bok choy to simmering soup. Simmer 5-10 minutes more. Stir in lime juice and ladle into bowls, garnishing with chopped parsley. Serve immediately.

Serves 8

moroccanspice

Moroccan Spiced Chicken Soup

I’m pretty literal. When the Clash tells me to “Rock the Casbah” who am I to refuse this invitation? I called on the conductor (aka Lisa) to compose a big hit – a thick, hearty and full-bodied soup that would deliver all the allure and rich spices of Morocco. Packed with chickpeas, lentils, noodles and North African flavors, this fragrant soup will take you right to the narrow alleyways and bustling bazaars.

Ingredients

2 tbsp butter
1 medium yellow onion, chopped
2 large celery stalks, chopped
2 large carrots, peeled and chopped
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 (28oz/796ml) can crushed tomatoes
3 1/2 cups canned chickpeas, rinsed and drained
7 cups chicken broth
1 cup dried green lentils
1 cup uncooked angel hair pasta, broken into 1-inch pieces
2 boneless, skinless chicken breast halves, cooked and shredded
1/4 cup chopped fresh Italian flat-leaf parsley

Directions

1) In a large soup pot, melt butter over medium-low heat. Add onion, celery and carrots, cooking until softened, about 8-10 minutes. Add cinnamon, turmeric, cumin, salt and pepper and cook, stirring for 2 minutes.

2) Stir in crushed tomatoes, chickpeas, chicken broth and lentils. Bring to a boil and then reduce heat to low, simmering uncovered until lentils are tender, about 30-35 minutes.

3) Add pasta and cook for 5 minutes or until softened. Stir in shredded chicken and parsley, cooking until heated through.

Serves 6

quinoachili

Sweet Potato Quinoa Chili

We’re crazy for quinoa. While you might scoff at jumping on the quinoa bandwagon, there’s nothing new (think: 4,000 years old) about this Super Grain. Not only does it pack a nutritional punch (protein and amino acids and anti-aging, Oh My!), but this glorious grain also serves as the foundation for this easy, scrumptious Sweet Potato Quinoa Chili. Tender sweet potatoes, carrots, celery and red peppers are simmered along with cumin, chili powder and cayenne to create a most flavorful, satisfying meal-in-a-bowl.

Ingredients

1 cup quinoa, rinsed
2 cups water

1 tbsp olive oil
1 medium yellow onion, chopped
2 large garlic cloves, minced
3 celery stalks, chopped
2 large carrots, peeled and chopped
2 medium sweet potatoes, peeled and cubed
1 red bell pepper, chopped
2 tsp ground cumin
2 tsp chili powder
½ tsp paprika
½ tsp kosher salt
½ tsp freshly ground black pepper
Pinch cayenne pepper
1(15oz) can black beans, rinsed and drained
4 cups vegetable broth
2 cups tomato sauce
1(28oz) can diced tomatoes
2 tbsp fresh lime juice

Chopped Italian flat leaf parsley, for garnish
Cubed avocado, for garnish

Directions

1) Combine quinoa and water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover and simmer for 15 minutes until all liquid is absorbed. Set aside.

2) For the chili, in a large stockpot, heat olive oil over medium heat. Stir in the onions, garlic, celery, carrots, sweet potatoes and red peppers. Cook and stir until vegetables are tender, about 5 minutes. Add ground cumin, chili powder, paprika, salt, pepper and cayenne. Cook, stirring occasionally, for an additional 5 minutes. Add cooked quinoa, black beans, vegetable broth, tomato sauce, diced tomatoes and lime juice. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Serve in bowls and garnish with parsley and avocado.

Serves 12

 

 

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.