Food

4 Great One Pot Meals For You To Try

Food makes it into our thoughts at least three times a day. Yet, sometimes it can be quite a dilemma  to decide what to eat. Variety is always welcomed so let’s help you out a bit with 4 One Pot meals that will change your taste buds forever.

#4 Stewed Peppers and Tomatoes with Eggs

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INGREDIENTS

  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, quartered lengthwise, then sliced crosswise
  • 1 orange bell pepper, quartered lengthwise, then sliced crosswise
  • kosher salt
  • black pepper
  • 4 cloves garlic, finely chopped
  • 1 (28-oz.) can whole tomatoes
  • 8 large eggs
  • Chopped cilantro, for serving
  • 4 slices toasted bread

DIRECTIONS

  1. Heat the oil in a large skillet, then add the onion and cook. Cover this, for 4 minutes. From here add the peppers, season with 1/2 teaspoon of salt and pepper then leave it to cook covered, stirring occasionally, until it becomes tender. It takes 6 to 8 minutes. Stir the garlic in and cook for 1 minute.
  2. Crush the tomatoes with your hands and add to the skillet along with their juices. Get the pot boiling , then reduce heat and simmer until the mixture has slightly thickened, for 5 minutes.
  3. Create 8 small wells in the sauce, crack an egg and carefully place it into a well. Repeat until all wells a filled, then cover and gently simmer for 6 minutes. Uncover and cook until the whites are set and the yolks are cooked to desired doneness, 6 to 7 minutes for slightly runny yolks. Sprinkle with chopped cilantro, if desired.

Per Serving 351 CAL, 17 G FAT (4 G SAT FAT), 372 MG CHOL, 808 MG SOD, 18 G PRO, 29 G CAR, 4 G FIBER

 

#3 Slow Cooker Smoky Split Peas Soup

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INGREDIENTS

  • 1 lb. Green Split Peas
  • 4 medium carrots
  • 2 medium parsnips
  • 2 stalk celery
  • 2 clove garlic
  • 1 large onion
  • ½ tsp. dried thyme
  • 2 ham hocks (about 1 1/2 lb total)
  • Kosher salt and pepper

 

DIRECTIONS

  1. In a 5- to 6-qt slow cooker mix split peas, parsnips, carrots, garlic, celery, onion, thyme and 6 cups water.
  2. Then add ham hocks, cover the cooker and leave to cook until the meat is tender and easily pulls apart. You should have the cooker on low for 7 to 8 hours or on high for 4 to 5 hours.
  3. Move the ham hocks to a plate. Shred the meat when it cools, discarding the skin and bones. Stir the meat back into the soup along with 1/2 tsp salt and 1/4 tsp pepper.

 

#2 Curried Lentil Soup

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INGREDIENTS

  • 1 1/2 tbsp. olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp. ground cumin
  • 6 c. low-sodium vegetable broth
  • 1 1/2 c. red lentils
  • 2 large carrots, coarsely grated
  • 4 sprigs fresh thyme
  • 1 tsp. curry powder
  • 1/2 tsp. ground cinnamon
  • 2 Bay leaves (optional)
  • 1 c. light coconut milk
  • kosher salt
  • black pepper
  • Cilantro, for serving

 

DIRECTIONS

  1. Heat oil in a large pot over medium heat, then add onion to the oil. Allow it to cook keeping the pot covered. Stir occasionally, for 6 minutes, then stir in the garlic and cumin. Keep stirring for 1 minute.
  2. After add the broth, thyme, lentils, carrots, curry powder, cinnamon and bay leaves to the pot; bring to a boil. Then reduce heat and let it simmer, stirring occasionally until the lentils are just tender, this should take 12 to 15 minutes.
  3. SFinally add coconut milk and 1/2 teaspoon each of salt and pepper, letting it simmer for 5 minutes. Serve with cilantro, if desired.

Per Serving 348 CAL, 9 G FAT (4 G SAT FAT), 0 MG CHOL, 496 MG SOD, 20 G PRO, 55 G CAR, 8 G FIBER

 

#1 Corn and Potato Chowder

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INGREDIENTS

  • 12 oz. red potatoes, cut into 3/4-in. pieces
  • 1 medium onion, chopped
  • 1 bulb fennel, cut into 1/4-inch pieces, plus fronds for serving
  • 1 1/2 c. frozen corn
  • 2 cloves garlic, finely chopped
  • 3 oz. cured chorizo, cut into 1/4-inch pieces
  • 2 tbsp. all-purpose flour
  • kosher salt
  • black pepper
  • 4 c. low-sodium chicken broth
  • 6 sprigs fresh thyme
  • 1/3 c. half-and-half

DIRECTIONS

  1. In a 5- to 6-quart slow cooker, throw in the potatoes, corn, fennel, garlic, onion, and half the chorizo with the flour and 1/2 teaspoon each salt and pepper.
  2. Stir in the chicken broth and thyme. Let it cook, leaving the cooker covered until the potatoes are tender. This should take 5 to 6 hours on low or 3 1/2 to 4 1/2 hours on high.
  3. Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned and crisp, 3 minutes.
  4. Discard the thyme sprigs from the chowder, then stir in the half-and-half. Sprinkle the crispy chorizo and fennel fronds over the top, if desired

Per Serving 311 CAL, 12 G FAT (4 G SAT FAT), 26 MG CHOL, 600 MG SOD, 15 G PRO, 37 G CAR, 4 G FIBER.

Photo courtesy:

Potato and corn chowder©Joe Szilagyi/Flickr

Yellow Split Pea Soup©Q Family/Flickr

Shakshuka – red pepper & tomato stew, baked eggs, merguez sausage©Arnold Gatilao/Flickr

Elate’s Breakfast Pizza for Mother’s Day Brunch© Kurman Communications Inc/Flickr

Curried Lentil Soup©Mack Male/Flickr

 

 

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