#onepot

This One Pot Baked Chicken and Rice is a tasty and comforting meal that's great for a weeknight. It's easy to make and the whole family will love it because it only needs a few simple ingredients.

Ingredients: 4 bone-in, skin-on chicken thighs. 1 cup long-grain white rice. 1 1/2 cups chicken broth. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. Chopped fresh parsley for garnish optional.

Instructions: Warm the oven up to 190C 375F. Put thyme, salt, and pepper on the chicken thighs to taste. Warm up the olive oil in a big skillet or Dutch oven that can go in the oven over medium-high heat. Put in the chicken thighs with the skin side down. Cook for about 5 minutes, or until they are golden brown. Turn over and cook for three more minutes. Take the chicken out and set it aside. Put the garlic and onion dices in the same pan. About 2 minutes of cooking will soften the food. You can add the rice and cook for two more minutes, until it starts to get a little toasty. Put in the chicken broth and raise the heat. Put the chicken thighs back in the pan and slide them into the rice mixture. Place the skillet in an oven that has already been heated and cover it with a lid or aluminum foil. Bake for 25 to 30 minutes, or until the rice is soft and the chicken is cooked all the way through. If you want, you can add chopped fresh parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 35 minutes

A comforting and hearty pasta dish featuring penne pasta cooked in a rich and creamy vodka tomato sauce with savory Italian sausage.

Ingredients: 1 lb penne pasta. 1 lb Italian sausage, casings removed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1/2 cup vodka. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: In a large pot, cook penne pasta according to package instructions until al dente. Drain and set aside. In the same pot, brown the Italian sausage over medium heat, breaking it up with a spoon as it cooks. Add chopped onion and minced garlic to the pot with the sausage. Cook until the onions are translucent and the garlic is fragrant. Pour in the crushed tomatoes and vodka, stirring to combine. Simmer for 10-15 minutes to allow the flavors to meld and the alcohol to cook off. Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined. Season with salt and pepper to taste. Add the cooked penne pasta back to the pot, tossing until it is evenly coated with the sauce. Serve the penne alla vodka hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Creamy One Pot Spaghetti is a quick and satisfying weeknight dinner option. With simple ingredients and minimal cleanup, it's perfect for busy evenings. The creamy sauce infused with ground beef, garlic, and onion adds richness to classic spaghetti, making it a family favorite.

Ingredients: 1 lb spaghetti. 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 lb ground beef. Salt and pepper to taste. 1 24 oz jar marinara sauce. 2 cups water. 1 cup heavy cream. 1 cup grated Parmesan cheese. Fresh parsley, chopped, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add ground beef, season with salt and pepper, and cook until browned. Pour in marinara sauce and water, stir to combine. Add spaghetti, making sure it's submerged in the sauce mixture. Cover and let simmer for about 10-12 minutes, stirring occasionally, until spaghetti is cooked to your desired tenderness. Stir in heavy cream and grated Parmesan cheese until well combined and creamy. Remove from heat and garnish with chopped parsley. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

We’ve all been there. The sun is shining a little too brightly through the curtains, your head is doing a passable impression of a techno festival, and your stomach is demanding immediate attention. You need food, you need comfort, and you absolutely cannot deal with a sink full of dishes. Enter the holy grail of hangover food: the One-Pot Cheesy Gnocchi Bake. Why This is the Ultimate Hangover…

When you're busy during the week, this Vegan One Pot Pasta with Creamy Tomato Sauce is a great dish to make quickly. Because the coconut milk is so creamy, it makes the tomato sauce rich and velvety. Plus, everything is made in one pot, which makes cleanup a breeze!

Ingredients: 8 oz 225g whole wheat spaghetti. 1 can 14 oz/400g diced tomatoes. 1 can 14 oz/400ml coconut milk. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onion is translucent. Pour in diced tomatoes with juices, coconut milk, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir to combine. Break the spaghetti in half and add it to the pot, making sure it's submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until pasta is cooked and sauce has thickened, stirring occasionally. Once pasta is cooked, taste and adjust seasoning if needed. Garnish with fresh basil leaves, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

When you're busy during the week, this Vegan One Pot Pasta with Creamy Tomato Sauce is a great dish to make quickly. Because the coconut milk is so creamy, it makes the tomato sauce rich and velvety. Plus, everything is made in one pot, which makes cleanup a breeze!

Ingredients: 8 oz 225g whole wheat spaghetti. 1 can 14 oz/400g diced tomatoes. 1 can 14 oz/400ml coconut milk. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onion is translucent. Pour in diced tomatoes with juices, coconut milk, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir to combine. Break the spaghetti in half and add it to the pot, making sure it's submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until pasta is cooked and sauce has thickened, stirring occasionally. Once pasta is cooked, taste and adjust seasoning if needed. Garnish with fresh basil leaves, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes