Southern Corn Okra And Tomato Skillet Recipe

6 ears of ripe corn on the cob, kernels cut off
1/4 cup butter (add more if needed)
2 cups fresh okra, cut into circles
1 1/2 cups chopped fresh tomatoes
1 tsp brown sugar
1/2 tsp salt
1/4 tsp black pepper

Put the corn kernels and butter in a large skillet over medium heat and cook until tender, about 5 minutes.

Add the okra to the skillet (add more butter if needed) and continue cooking, stirring often, for another 5 minutes or until okra is crisp-tender.

Add the tomatoes, sugar, salt, and pepper, turn heat to low, and continue cooking for about 10 minutes, stirring often. Serve hot as a side or light lunch.

Will serve 4 to 6.

Easy One Pot Salmon Cannelini Pasta

4 oz rotini pasta, uncooked
2 Tbsp olive oil
1 medium sweet onion, diced small
2 fresh Roma tomatoes, diced
1 tsp dried oregano
1/8 tsp dried red pepper flakes
1 can (15 oz) cannelini beans, rinsed and drained well
1 can (7 oz) pink salmon, drained
1 Tbsp small capers
1 Tbsp fresh chopped parsley
1/4 cup fresh grated Parmesan
salt and black pepper to taste

Cook rotini pasta in large pot filled with salted water according to package directions; drain well and return pasta to pot.

Put heat under pot on low.

Add to the pasta in the pot the oil, onion, tomatoes, oregano, and red pepper flakes; toss to combine well.
Add to the pot the beans, salmon, and capers; toss again gently to combine well.

Continue heating mixture over low heat, tossing gently, just until all ingredients are warmed thoroughly.

Remove from heat and toss with fresh chopped parsley and Parmesan cheese. Taste and add salt and pepper as needed. Serve warm. Will serve 4.

Easy One Pot Turkey Black Bean Chili Pot

1 1/4 lb ground turkey
1 Tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 garlic clove, minced
1 cup whole kernel corn, canned or frozen
1 can (15 oz) black beans, rinsed and drained well
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 Tbsp chili powder or chili seasoning mix (more or less to taste)
salt and pepper to taste

In a big pot over medium heat, put ground turkey and olive oil. Cook, breaking up the turkey, until the turkey is no longer pink.

Add the onion and green pepper and continue cooking until the both are softened, then add the garlic and cook for 1 minute more, stirring steadily.

Add remaining ingredients to pot, stir to combine, then slightly cover pot, turn heat down to low, and simmer slowly for 20 to 30 minutes or until flavors combine.

Serve hot out of the pot. Will serve 4 to 6 people.

Easy One Pot Shrimp In Tomato Sauce

1 Tbsp peanut oil
1 Tbsp butter
1 large green bell pepper, rough cut
1 large sweet onion, rough cut
3 large celery stalks, rough cut
2 lbs large shrimp, peeled and clean
1 can (26 oz size) spicy marinara sauce
1 can (10 oz size) diced tomatoes
salt, pepper, and hot sauce as needed
cooked rice for serving

Put the oil and butter in a large pot over medium-high heat, add the bell pepper, onion, and celery and cook stirring just until vegetables are 'crisp-tender.'

Add the shrimp and cook, stirring, just until the shrimp are pink. This goes fast so watch them.

Add the marinara sauce and diced tomatoes to the pot, stir, turn heat to low, and simmer gently for 10 minutes. Taste and adjust seasoning with salt, pepper, or hot sauce as desired.

Serve over cooked rice in shallow bowls. Will serve 4 to 6.

Easy One Pot Apple Pork And Beans

1 lb lean pork, cubed
salt and pepper
1 Tbsp cooking oil
1 cup apple juice
1 can (15 oz) baked beans
1 can (15 oz) whole kernel corn, drained
1/2 Tbsp apple cider vinegar
chunky cut Italian bread for serving

Generously season the pork with salt and pepper.

Put oil in large pot over medium heat.

When oil is hot, add the cubed pork and cook until browned and no longer pink in the middle.

Pour the apple juice into the pot and when it starts to boil, use a wooden spoon to get all the browned bits off the bottom of the pot.

Add the baked beans, corn, and apple cider vinegar, and stir gently to combine.

Turn heat down to low, cover pot slightly, and simmer gently for 20 to 25 minutes.

Serve immediately in shallow bowls with crusty bread alongside. Will serve 4.

Easy One Pot Sweet And Sour Chicken Pasta

12 oz uncooked linguine, broken into smaller pieces
3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
1/2 tsp brown sugar
1/2 tsp ground ginger
1 lb cooked chicken, cut into thin strips
2 medium carrots, shredded
1 red bell pepper, cut into thin strips
2 green onions, chopped
1/4 cup chopped peanuts

Cook linguine according to package direction in a large pot; drain and set aside.

In the same pot (not on heat), add the soy sauce, rice vinegar, sesame oil, sugar, and ginger, whisk vigorously, then add the chicken and stir to combine.

Add to the pot the cooked linguine, vegetables, and peanuts and toss well to combine.

Putting this dish together while the pot and the pasta is still warm helps the flavors blend better, but you can chill this before serving, or serve at room temperature. Will serve 4 to 6.

Easy One Pot Simple Greens And Lentil

1 cup uncooked lentils, rinsed
1/2 cup uncooked brown rice
3 cups chopped carrots
3 cups chopped Swiss chard
3 cups chopped kale
3 cups water
1 pkt onion soup mix
1 tsp dried basil
1 Tbsp olive oil

Get out a large pot. Put all ingredients in, put over medium-high heat and bring to a boil.

Turn heat to low, cover pot, and simmer gently for 25 to 35 minutes, until rice and lentils are tender.

Remove from heat and let sit, covered, for 5 minutes.  Serves 4 to 6.

Easy One Pot Spicy Chicken Bean Mac n Cheese Pot

1 large box (14 oz) macaroni and cheese dinner
1 jar (16 oz) favorite salsa
1/2 cup sour cream
1 tsp ground cumin
2 cups shredded cooked chicken
1 can (16 oz) pinto beans, drained and rinsed
2 green onions, chopped

In a large pot, prepare the macaroni and cheese dinner as directed on the box.

When completed, keep pot on low heat and add salsa, sour cream, cumin, and shredded chicken, and stir to combine, until completely heated through.

Add in the pinto beans and green onions and stir gently to combine.

Serve hot in big bowls. Will serve 4 to 6.

Easy One Pot Spicy Buffalo Chicken Strips

12 to 16 strips (1"x3") boneless, skinless chicken meat, uncooked
1/4 cup olive oil
1 tsp minced garlic
1 can (8 oz) tomato sauce
1 tomato sauce can water
2 Tbsp apple cider vinegar
1/2 tsp hot sauce
1/2 tsp chili powder
1 tsp brown sugar
1 tsp celery salt
1 tsp black pepper

In large pot over medium-high heat, brown the chicken strips in olive oil in small batches, making sure the chicken cooks all the way through. Remove the chicken as it browns to make room for the other strips.

When all the chicken is cooked, return to pot, add garlic and cook for 1 minute longer, stirring constantly.

Turn heat down to low and add all the remaining ingredients to the pot, stirring to coat the chicken well.

Cover pot lightly and simmer very slowly for 30 minutes, stirring a few times during this cooking period.

Serve chicken alone, or on top of a mixed salad, noodles, or rice. May also be served as a snack, like Buffalo Wings, with a side of bleu cheese dip and celery sticks. Will serve 6 to 8.

Easy One Pot Spaghetti And Meat Sauce Dinner

1 lb ground beef
1 Tbsp olive oil
1 tsp dried oregano
2 Tbsp grated onion
1 Tbsp grated garlic clove
1 can (6 oz) tomato paste
1 cup tomato juice
5 cups water
8 oz spaghetti pasta, uncooked

In large pot over medium-high heat, put the oil and ground beef, browning the beef until no pink remains.

Add next 6 ingredients, stir to combine, then cover the pot, turn heat to low, and simmer for 10 minutes, stirring occasionally.

Add the uncooked spaghetti pasta, stir to combine, cover the pot, and simmer for 15 to 20 minutes or until spaghetti pasta is cooked tender, stirring occasionally.

Serve immediately. Will serve 4.

Easy One Pot Seafood Recipes

8 oz. shell shaped pasta
1 Tbsp butter
1 Tbsp olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1/4 cup milk
1 can cream of shrimp soup
1 Tbsp prepared yellow mustard
1 teaspoon Worcestershire sauce
1/2 cup sour cream
1 small can shrimp, salmon, or albacore tuna, drained

Fill a large pot with water, add salt, and cook pasta according to the package directions; drain well and set aside.

In same pot, add the butter and olive oil, put over medium-high heat, add onion and red bell pepper and cook, stirring, until vegetables soften.

Add the milk and cream of shrimp soup to the pot, stir to blend well, then add the pasta into the pot, stir to combine. Add the remaining ingredients, stirring to combine.

Turn heat to low and simmer gently for 5 minutes just until thick and creamy; stir often. Will serve 4 to 6.

Easy One Pot Reuben Sandwiches

1 can (14 oz) chicken broth
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1/2 small red bell pepper, finely chopped
1/2 Tbsp cornstarch
2 cups evaporated milk (may substitute half and half)
1 Tbsp Thousand Island Dressing
1 to 2 cups shredded corned beef
1 cup good quality sauerkraut
1 cup finely shredded Swiss cheese
salt and black pepper to taste

In a large pot, add the broth, celery, onion, and red bell pepper and bring to a boil, turn heat to low and simmer, covered, just until the veggies are soft.

Put the cornstarch, evaporated milk, and Thousand Island Dressing in a small bowl and whisk until blended.
Uncover pot and slowly whisk cornstarch mixture into the soup. Simmer uncovered, stirring often, until the soup thickens, about 3 to 5 minutes.

Add the corned beef and sauerkraut to soup, stir to blend. Continue to cook on low heat, stirring often, just until the soup gets hot again, then add the Swiss cheese and stir just until the cheese melts; remove from heat. Taste and season as needed.

Serve hot with dark rye bread alongside to mimic a Reuben sandwich. Will serve 4 to 6.

Easy One Pot Quick Beef Vegetable Stew

4 cups diced red or golden potatoes (diced small)
1/2 Tbsp cooking oil
1 lb lean ground beef
1 tsp dried seasoning blend (any blend you like)
1 can (8 oz) peas, drained
1 can (8 oz) sliced carrots, drained
1 can (8 oz) cut green beans, drained
1 can (14.5) diced tomatoes
1 can (15 oz) beef, chicken, or turkey gravy

Bring a large pot of salted water to boil, add the diced potatoes, turn heat down so water remains at a gentle rolling boil, and cook potatoes until just knife tender (about 5 minutes); drain well through a colander and set aside.

Put pot back on burner over medium heat, add oil and ground beef, cook until no longer pink, breaking up meat as it browns.

Sprinkle the seasoning over the meat, then add the cooked potatoes into the pot and continue cooking, stirring gently until potatoes are well seasoned.

Add remaining ingredients, turn heat down to low, stir gently. Simmer for about 15 to 20 minutes or until the stew is thickened and bubbling hot.

Serve immediately. Will serve 4.

Easy One Pot Pineapple Shrimp And Rice

1 Tbsp cooking oil
1 medium onion, diced
1 garlic clove, minced
1 lb shrimp, cleaned
1 can (20 oz) pineapple chunks (not drained)
1 can (14.5 oz) diced tomatoes (not drained)
1 tsp soy sauce
3 to 4 cups cooked rice
salt and pepper to taste

Put a pot over medium heat, add the cooking oil and onion; stir and cook until onion softens, then add the garlic and shrimp and continue cooking until the shrimp turns pink.

Add to the pot the pineapple chunks, diced tomatoes, and soy sauce, stirring until combined and warmed through.

Add the cooked rice to the pot, stir to combine. Taste and season with salt and pepper if desired, then serve immediately from pot. Will serve 2 to 4 people.

Easy One Pot Chicken And Dumplings

6 pieces chicken (any pieces you prefer, about 3 lbs total)
salt and pepper to taste
2 Tbsp cooking oil
1/2 cup water
1 small onion, diced
1/4 tsp poultry seasoning (or mix of basil, sage, thyme, oregano, or what have you)
1 can cream of chicken soup (or any cream of soup)
1 pkg (10 to 14 oz) frozen mixed vegetables of your choice
1 cup biscuit mix
1/3 cup milk

Season the chicken pieces well with salt and pepper.

Get out a big pot and put it over medium-high heat, add the oil and when it's hot, add the chicken, cooking both sides until browned very well. Don't overcrowd the pot; do this in several batches if necessary.

When all chicken is browned, add it all back into the pot, add the water, onion, and poultry seasoning, stir gently, then put lid on pot, turn heat down to low, and simmer gently for 30 minutes.

Add the soup and vegetables to the pot, stirring slightly to combine, then put the lid back on the pot and continue simmering over low heat for 10 minutes, checking once or twice and stirring to make sure soup blends well.

In a bowl, stir together the biscuit mix and milk with a fork just until combined; it will be a little sticky.

Take the lid off the pot, and carefully drop biscuit mix a spoonful at a time onto the top of the chicken stew.

When all dumplings are dropped onto stew, let simmer with the lid OFF for 10 minutes, then put lid ON and simmer for another 10 minutes. This will ensure the dumplings are cooked through and still light.

Remove from heat and serve hot, spooning into large bowls with a piece of chicken, some vegetables and liquid, and a few dumplings in each serving. will serve 3 to 6.

Easy One Pot Minute Minestrone

1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tsp Italian seasoning blend
1 can (48 oz) chicken broth
1 cup tomato-vegetable juice
2 tsp red wine vinegar
1 can (14 oz) diced tomatoes
1 can (14 oz) garbanzo beans, drained
1 can (14 oz) cut green Italian style beans, drained
1 can (4 oz) sliced mushrooms, drained
salt and pepper to taste

In a large pot over medium heat, put the olive oil and onion and cook until the onion is just softened, then add the garlic and cook just until garlic is fragrant, about 1 minute.

Add the seasoning, chicken broth, tomato juice, and red wine vinegar and cook until heated thoroughly.

Turn heat to low and add the remaining ingredients. Slightly cover pot and simmer slowly for 10 minutes.

Taste and season with salt and pepper if needed.

Serve immediately in big bowls with bread if desired. Will serve 4 to 6.

Easy One Pot Italian Veggie Bean And Pasta Pot

1 Tbsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 small zucchini, washed and diced
1 box or can (48 oz) chicken broth
1 can (14 oz) cannelini beans, drained
1 can (14 oz) diced tomatoes, Italian style
1 bag (12 oz) frozen mixed Italian style vegetables
2 oz. uncooked spaghetti pasta, broken up into fourths
salt and black pepper to taste

Put the olive oil in a big pot over medium-high heat, add the onion and celery, and cook until softened slightly, then add the zucchini and continue cooking until zucchini starts to soften.

Add the remaining ingredients, bring to a boil, immediately turn heat down to low, cover pot, and simmer gently for 10 to 12 minutes or until the pasta is tender.

Taste and season with salt and pepper if desired. Serve in big bowls with crusty bread. Will serve 6.

Easy One Pot Indian Spiced Lentils And Brown Rice

1 Tbsp butter
1 Tbsp olive oil
1 medium onion, diced small
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamon
1 bay leaf
1/2 cup brown rice
1/2 cup lentils, rinsed
2 1/2 cups water
1 Tbsp heavy cream (optional)

In a large pot, put the butter and olive oil over medium heat, stirring until butter is melted.

Add the onion and cook just until softened, stirring often.

Add the salt, cinnamon, ginger, cardamon, and bay leaf, stir and cook for 1 minute, then add the brown rice and lentils, stirring to combine.

Add the water, stir, turn heat to low, and cover the pot.

Simmer for 45 to 55 minutes or until the lentils and rice are tender and liquid has been absorbed. Remove from heat and stir in heavy cream if desired.

Serve immediately. Will serve 4 to 6.

Easy One Pot Harvest Squash Chili

1 Tbsp olive oil
1 small green bell pepper, chopped
1 small onion, chopped
1 cup frozen corn
1 cup water
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup diced uncooked butternut squash
1 Tbsp chili powder
2 tsp cumin powder
salt and black pepper to taste

In a large pot over medium heat, add the oil, green pepper, and onion and cook until the vegetables are softened slightly, then add the corn and stir, cooking until the corn is heated through.

Add the remaining ingredients, stir, bring to a boil, reduce heat to low, cover the pot slightly and simmer slowly for 15 to 20 minutes. Stir several times during this cooking time. Taste and add salt and pepper if needed.

Remove from heat and serve chili in bowls with bread for dipping if desired. Will serve 4.

Easy One Pot Fresh Tomato Zucchini Turkey Stew

1 lb ground turkey
1 Tbsp olive oil
1 tsp dried oregano
1/2 tsp cumin
1 small onion, diced
1 garlic clove, minced
1 can (6 oz) tomato sauce
1 tomato sauce can of water
6 small zucchini, rough chopped
6 Roma tomatoes, diced
2 cups cooked brown rice
salt and pepper to taste

Put a large pot on medium heat, add the turkey and olive oil, breaking the turkey up as it cooks. When turkey is no longer pink, add the oregano, cumin, and onion and cook until onion is just softened, then add the garlic and cook, stirring, 1 minute.

Add the tomato sauce to the pot plus the same can filled with water, stir to combine, then add the remaining ingredients, stir to combine, then turn heat to low, cover pot, and simmer gently for 15 to 20 minutes, stirring occasionally. Taste and add more salt and pepper if desired.

Serve hot in big bowls. Will serve 4 to 6.