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    You are in: Home / Cookbooks / One-pot/dish meals
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    135 recipes in

    One-pot/dish meals

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    Quick, easy, and inexpensive.

    Recipe #245011

    Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sharon of Lakeport, CA. I have not tried this yet, but it looked tasty and healthy!

    Recipe #241702

    22 Reviews |  By anme

    If you are from the Rochester area that phrase would make your mouth water. This is any drunk college kids best friend. It is a mixture of meat, carbs, and more carbs piled onto a foam container found in Nick Tahou's and "hots" food joints all over the Rochester area. For about 6 bucks (including tip) you get this plate plus a soda, not too shabby. They have a veggie version, fish, and my favorite--the white hot version. When I left the Rochester to go to school the first thing I would do when I came home was got to a "hots" and order a garbage plate. Also dont expect to finish this unless you are drunk. For more info on this delicious dish go to wikipedia.org and search garbage plate. (I put the direct link on here before but it messed up the rest of the recipe for some reason, so youre gonna have to do it the hard way lol) Also times are approx. if you make your own sauce or not. Also to speed things up I use Recipe #226112 for the potatoes. This recipe is scaled to one, but it can really feed at least four people.... but whats the fun in sharing a garbage plate??

    Recipe #224374

    This recipe does not include rice, but you are always welcomed to add this ingredient.

    Recipe #219277

    Serve this with a side of veggies and you have a complete meal.

    Recipe #216669

    Shapario's is a local deli that is well known in the Midwest. A few years ago the recipe for their stuffed cabbage was published in a local newspaper. Anyone who is a fan of cabbage rolls will love this!

    Recipe #211816

    From Delicious Living magazine. Quickly made in the microwave from leftover rice and chicken.

    Recipe #209177

    Easy to make and fairly inexpensive.

    Recipe #209118

    I found 9 RZ recipes for this type dish, but none at all like it & it sounds so good to me! I found it in the "Tasty Holiday Gifts" cookbook SusieQusie spotted at a bookstore in Dallas recently. From their intro: "This spicy Chilies Rellenos Casserole is a great new way to serve eggs at Easter & it's easy to reheat for a delicious brunch dish! The quiche-like casserole features a "crust" of green chilies + a cheesy egg filling & is served w/sour cream & salsa." Since this is a meatless dish, I see spicy grd pork patties as a good side or even some yummy & well-cooked chorizo sausage as a good add to the dish. I would personally make this yr-round if I could, but I rarely see green chilies here & may have to wait for another visit to SQ in Dallas to enjoy it. (Times were not given & have been estimated)

    Recipe #200518

    If you are a lover of Indian food, then you will love this dish! This is a skillet version of the Indian biriyani, no need to bake in the oven it is all made in a skillet with the same authentic flavors, do not use low-fat yogurt for this or it will curdle, use whole milk yogurt. If you have any saffron add in a pinch to the rice when it is cooking, along with a very small pinch cinnamon and 2 teaspoons salt, use 3 cups water or chicken broth with 1-1/2 cups basmati rice. You can adjust the jalapeno peppers and chili flakes amount to taste and also use as much curry as desired.

    Recipe #200105

    A nice, different way to make tortellini. Good for potlucks.

    Recipe #199209

    Our son always loved this recipe. He never knew it was made with you-know-what, FAKE crab, until after he worked on a crab boat a few years ago! Of course, you can always use real crab. It's easy to put together and with a salad it makes a nice meal. I always make it with lowfat sour cream, lowfat soup, and I just use butter flavored cooking spray to replace the butter. When done this way it cuts out almost all the fat, and it's still good.

    Recipe #198660

    One pot--so simple! My MIL, who is from the Dominican Republic, has ALWAYS made this. Every since the very first time she made it for me, it has been my FAVORITE dish. Even my kids, ages 12 & 5 and are incredibly picky, will eat this meal. We usually make it with a side salad and fried Plantains like in Recipe #187281. Oh and the house smells incredible while this is cooking!

    Recipe #196902

    This recipe comes from "Simply Seafood", a magazine published in Seattle in the late 70's-early 90's. Sadly, no longer in existence, it was one of the best sources of fish & seafood recipes, as well as the state of the fish industry. I've been unable to find a similar authentic recipe in any of my cookbooks, magazines, etc. I have spoken to Maltese friends who confirm the authenticity of the recipe. Maltese cuisine is influenced by Africa and, in this case, Italy. Clearly, fish and seafood play a key role in the regular meals of this island. The beauty of this recipe is that while it is described as baking, the dish starts with a relatively small amount of liquid and the tomatoes give up liquid as they soften and melt at the relatively low cooking temperature. Thus, this is more a braise than a bake and the fish retains or absorbs liquid as it cooks, thus staying moist. This is a very different style of tuna compared to the quick, high heat, "seared on the outside, rare on the inside" style. This recipe is quite forgiving: I have used frozen tuna steaks without defrosting them and cooked this in a slow cooker at low heat for 6 hours or at high heat for 4 hours: just add enough additional water so that the tuna stays moist. Also, if you're blessed with thick tuna steaks, whether baking or using a slow cooker, just add water as needed and keep the tuna moist until it cooks through ... Serve with a green salad and crusty bread. Wine along with the meal (or if you choose, added to the braising liquid) is a wonderful touch -- for the broth, you can use either white or red. For drinking, a Sicilian wine would match the Mediterranean island origin of the dish, but anything from southern Italy would be appropriate ... In additon to being a dinner, any leftovers can be served at room temperature or heated up for lunch ... Note that since the salt and pepper are "to taste", the nutritional analysis for sodium will be incorrect -- if you are on a no/low/restricted salt diet, beware!!

    Recipe #196221

    9 Reviews |  By Bergy

    This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe

    Recipe #196203

    This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL

    Recipe #196061

    I found Egyptian pasta at a health food store and didn't know what to do with it. I found a recipe for Egyptian rice and added sour cream and garlic and what do you know? Stroganoff! Tastes good. It would probably work with any type of rice or risotto.

    Recipe #195673

    This is great for people always on the go like me. I love rice so i put this together one day. These are all easy on-hand ingredients. The cheese and the fixin's is what makes this recipe! Also gluten-free!

    Recipe #195654

    This is one of my favorite comfort foods. This is from Miriam B. Loo's (the founder of Current) Budget Cookbook. This recipe is not gluten-free as posted - sub 1 T cornstarch for the flour to thicken the gravy.

    Recipe #195610

    This is roast chicken and potatoes at it’s most wonderful! The flavours of lemon and garlic bring out the very best of the flavour of the chicken without overpowering it. Simple really is best sometimes….

    Recipe #195531

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