Weeknight dinners just got easier! These one-pot wonders deliver big flavors with minimal cleanup, perfect for busy nights. From creamy mac & cheese to hearty ground beef and potatoes, they’re comfort made simple.

1. One Pot Spaghetti

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This One-Pot Spaghetti has all the rich flavors of traditional spaghetti with meat sauce, but it’s made in just one pot! Perfect for busy weeknights, this dish is hearty, creamy, and guaranteed to be a family favorite.

Ingredients

• 1 pound ground beef
• 1 yellow onion, diced (about 1 cup)
• 1 ½ teaspoons garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups (32 ounces) chicken broth
• ½ cup (119g) heavy cream
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 teaspoons dried oregano & 2 teaspoons dried basil
• 1 teaspoon granulated sugar
• ¼ teaspoon crushed red pepper flakes (optional)
• 16 ounces spaghetti noodles
• Fresh parsley (for garnish)
• Grated parmesan (for garnish)

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Instructions

1. Cook the Beef and Onion: In a large Dutch oven or heavy-bottomed pot with a lid, heat over medium. Add the ground beef and diced onion. Cook uncovered for 5-10 minutes, stirring occasionally, until the beef is browned and the onion is softened. Drain any excess grease carefully, using a spoon or paper towels.
2. Add Garlic: Stir in the minced garlic and cook for 1 additional minute, or until fragrant. Be careful not to let it burn as it can turn bitter.
3. Prepare the Sauce: Add the crushed tomatoes, chicken broth, heavy cream, kosher salt, black pepper, oregano, basil, sugar, and red pepper flakes (if using). Stir everything together until well combined.
4. Bring to a Boil: Increase the heat to medium-high and bring the sauce to a boil, stirring occasionally to prevent sticking.
5. Add the Pasta: Reduce the heat to a simmer. Place the spaghetti noodles in the pot, layering them in a crisscross pattern to avoid clumping. Breaking the noodles in half can help them fit better. Press the noodles gently into the liquid with a spoon until they are submerged.
6. Simmer and Stir: Cover the pot with a lid and let the spaghetti simmer for 15-20 minutes. Stir every 5 minutes to ensure the pasta doesn’t stick to the bottom or clump together. Each time you stir, make sure the lid goes back on to maintain the heat and moisture.
7. Check for Doneness: After 15 minutes, taste the pasta to see if it’s al dente (tender with a slight bite). If the noodles need more time, continue cooking and stirring in 2-minute intervals.
8. Serve and Garnish: Once the pasta is cooked to your liking, remove the pot from heat. Serve warm, garnished with freshly chopped parsley and grated parmesan. Pair it with garlic bread or a simple side salad for a complete meal.

2. One Pot Lasagna

This One Pot Lasagna is the ultimate comfort food—cheesy, meaty, and packed with flavor! Skip the layering and enjoy all the goodness of classic lasagna with easy cleanup. One bite, and you’re hooked!

Ingredients

• 8 lasagna noodles
• 1 pound ground Italian sausage
• 1-2 teaspoons minced garlic
• 1 (24-ounce) jar marinara sauce
• 1 cup water
• 2 teaspoons Italian seasoning
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• Fresh basil (optional)

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Instructions

1. Brown the Sausage: In a large, 2-inch-deep skillet over medium-high heat, cook the Italian sausage until fully browned and no pink remains (about 5-7 minutes). Use a wooden spoon to break it into small pieces as it cooks. Stir in the minced garlic and cook for 1 minute, until fragrant.
2. Add Sauce and Seasoning: Pour the marinara sauce into the skillet, followed by 1 cup of water. Sprinkle in the Italian seasoning, and stir everything together until well combined.
3. Incorporate Lasagna Noodles: Add the broken lasagna noodles to the pan. Stir to ensure the noodles are submerged in the sauce as much as possible.
4. Simmer and Cook: Reduce the heat to medium-low, maintaining a high simmer. Cover the skillet with a lid and let it cook for about 15 minutes, stirring every few minutes to prevent sticking and ensure the noodles cook evenly. If the sauce thickens too much before the noodles are tender, add a splash of water and stir.
5. Add the Cheeses: Once the noodles are tender, drop spoonfuls of ricotta cheese over the dish, spreading it slightly with the back of a spoon. Sprinkle the shredded mozzarella and parmesan cheeses evenly on top.
6. Melt the Cheese: Cover the skillet again and cook for another 3-4 minutes until the cheese is melted and bubbly. For an extra golden-brown finish, transfer the skillet to the oven set to BROIL for 2-3 minutes. Watch closely to prevent burning.
7. Garnish and Serve: Remove the skillet from the heat and garnish with fresh basil leaves, if desired. Serve hot, and enjoy the cheesy, comforting goodness!

3. One Pot Chicken and Rice

This one-pot chicken and rice is about to become your family’s favorite go-to dinner. Tender and juicy chicken thighs pair beautifully with fluffy, flavorful rice, creating a comforting and satisfying dish that’s perfect for busy weeknights.

Ingredients

• 1½ cups uncooked basmati rice
• 6 chicken thighs
• 1½ teaspoons mixed herbs
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1 tablespoon butter
• 3 cups low-sodium chicken stock
• Salt and pepper to taste
• ½ cup green onions

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Instructions

1. Prepare the Seasoning: In a small mixing bowl, combine the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix well and set aside.
2. Prep the Rice: Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear. This step removes excess starch and prevents clumping. Set the rice aside.
3. Season the Chicken: Place the chicken thighs in a large bowl and coat evenly with the seasoning mixture, reserving about a teaspoon for later. Ensure each piece is well coated for maximum flavor.
4. Sear the Chicken: Heat olive oil in a large pot or skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 3 minutes per side until golden brown. Remove the chicken from the pot and set it aside on a plate.
5. Sauté the Onions: In the same pot, add the chopped onions to the leftover oil and sauté for 2–3 minutes until softened and translucent. Stir frequently to prevent burning.
6. Toast the Rice: Add the butter to the onions and let it melt. Stir in the rinsed rice, toasting it for 1–2 minutes while stirring constantly to ensure it doesn’t stick. This step enhances the nutty flavor of the rice.
7. Deglaze and Add Stock: Pour in the chicken stock and sprinkle the reserved seasoning over the mixture. Stir well, scraping up any browned bits stuck to the bottom of the pot (these are packed with flavor). Taste the liquid and adjust the salt and pepper as needed.
8. Cook the Chicken and Rice: Arrange the seared chicken thighs on top of the rice, ensuring they are evenly spaced. Cover the pot with a tight-fitting lid and reduce the heat to low-medium. Let it cook for 15–20 minutes (cooking time may vary depending on the type of rice). The rice should absorb all the liquid and become tender.
9. Garnish and Rest: Once the rice is cooked, sprinkle the dish with chopped green onions, cover, and let it rest for 3 minutes off the heat. This step allows the flavors to meld.
10. Fluff and Serve: Use a fork to fluff the rice gently. Serve hot and enjoy a delicious, comforting meal!

4. One Pot Mac & Cheese

Get ready to fall in love with the ultimate comfort food! This one-pot mac and cheese is everything you want in a meal—smooth, creamy, and packed with cheesy goodness. Quick to whip up and easy to customize, it’s a no-fuss recipe that delivers big on flavor.

Ingredients

• 1lb / 500g Dried Macaroni
• 2 1/2 – 3 cups / 600 – 720ml Milk
• 2 cups / 480ml Chicken Stock
• 1 cup / 240ml Heavy/Double Cream
• 1/2 tsp Mustard Powder
• 1/4 tsp EACH: Onion Powder, Garlic Powder, White Pepper
• 4oz / 125g Cream Cheese
• 2 1/2 cups / 250g Medium Cheddar
• 1 cup / 100g Gruyere
• 1/2 cup / 50g Mozzarella

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Instructions

1. Prepare Your Pot: Choose a large, deep pot to ensure there’s plenty of room for the pasta to cook and for stirring the sauce later.
2. Cook the Pasta: Add the macaroni to the pot. Pour in 2 1/2 cups (600ml) of milk, chicken stock, and the heavy cream. Stir to combine.
   Sprinkle in the mustard powder, onion powder, garlic powder, salt, and white pepper. Stir again to distribute the spices evenly.
   Place the pot over medium heat and bring to a gentle simmer. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
   Cook until the macaroni is al dente. This will take about 10–12 minutes. If the liquid starts to dry out before the pasta is cooked, add more milk, a splash at a time.
3. Make the Cheese Sauce: Reduce the heat to low. Add the cream cheese and stir until it’s fully melted and incorporated into the liquid.
   Gradually stir in the cheddar and Gruyere, a handful at a time, allowing each addition to melt before adding more.
   Finally, add the mozzarella and stir until the sauce is smooth and creamy. If the sauce feels too thick, add more milk, a little at a time, until you reach your desired consistency.
4. Taste and Adjust: Taste the sauce and adjust the seasoning if necessary. Add a pinch more salt or white pepper if needed.
   For an extra kick, you can sprinkle in a touch of cayenne or red pepper flakes at this stage.
5. Serve and Enjoy: Once the sauce is perfectly creamy and coats the pasta evenly, it’s ready to serve.
   Ladle the mac and cheese into bowls and enjoy it warm. For added flair, garnish with a sprinkle of chopped parsley or a dusting of paprika.

5. One Pot Salmon & Rice

This one-pot salmon recipe is the perfect solution for busy weeknights! Juicy, perfectly seared salmon is paired with fluffy, flavorful rice infused with garlic, bell peppers, and a hint of lemon. Everything cooks together in one pan, making cleanup a breeze.

Ingredients

For the Salmon:

• 4 salmon fillets
• 1 teaspoon seasoning salt

For the Rice:

• 3 tablespoons olive oil (divided)
• 1 large onion (finely diced)
• 1 medium green bell pepper (finely diced)
• 1 medium red bell pepper (finely diced)
• 3 cloves garlic (minced)
• 1 cube chicken bouillon
• 1 teaspoon paprika
• 1 teaspoon turmeric
• Salt and pepper (to taste)
• 1½ cups long-grain rice (rinsed)
• 3 cups chicken broth (low sodium, or vegetable broth)
• 1 lemon (zest and juice)
• 1 tablespoon fresh parsley (for garnish)

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Instructions

1. Prepare the Salmon: Pat the salmon fillets dry with a paper towel to help them sear properly. Season both sides with seasoning salt.
2. Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and cook for 2-3 minutes on each side, or until golden brown. The salmon doesn’t need to be fully cooked yet as it will finish cooking with the rice. Remove from the skillet and set aside on a plate.
3. Sauté the Vegetables: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the diced onion and bell peppers. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and the peppers soften. Stir in the minced garlic and cook for another minute, or until fragrant. Be careful not to let the garlic burn.
4. Toast the Rice: Add the rinsed rice to the skillet, stirring to coat it in the oil and vegetable mixture. Crumble the chicken bouillon cube over the rice and sprinkle in the paprika, turmeric, salt, and pepper. Stir for 1-2 minutes to lightly toast the rice and bloom the spices, which helps enhance their flavor.
5. Simmer the Rice: Pour in the chicken broth and add the lemon zest. Stir well to combine. Bring the mixture to a simmer over medium heat.
6. Cook the Salmon and Rice Together: Once the rice is simmering, gently nestle the seared salmon fillets on top. Cover the skillet with a lid, reduce the heat to low, and let it cook for 18-20 minutes. Check occasionally to ensure the liquid doesn’t evaporate too quickly; if it does, add a splash of water or broth.
7. Finish with Lemon and Parsley: Once the rice is tender and the salmon is cooked through, drizzle the lemon juice over the dish. Taste and adjust the seasoning if needed. Sprinkle with fresh parsley and serve immediately.

6. One Pot Sausage & Rice

This sausage recipe is a one-pot wonder that brings bold flavors and hearty comfort to your table. With smoky sausage, tender rice, and vibrant vegetables, it’s a simple yet satisfying meal that’s perfect for busy weeknights.

Ingredients

• 3 tbsp extra virgin olive oil
• 5 garlic cloves, finely minced
• 2 medium onions, chopped (or 1 large)
• 1 yellow capsicum, cut into 1.5cm / 1″ squares
• 1 red capsicum, cut into 1.5cm / 1″ squares
• 400 g/14 oz (~3) kransky or other smoked sausages
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp smoked paprika
• 1 1/2 cup long-grain white rice, uncooked
• 2 1/2 cups chicken stock/broth, low sodium
• 2 cups frozen peas, thawed
• 2 tbsp parsley, chopped (optional)

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Instructions

1: Prepare and Cook the Sausage: Heat 2 tbsp olive oil in a large, heavy-based pot over medium-high heat.
Add the sliced sausages and cook until golden brown on both sides, about 3–4 minutes. Use a slotted spoon to remove the sausage from the pot and set aside. This step releases flavorful oils that will enhance the dish.

2: Sauté the Vegetables: Add the remaining 1 tbsp olive oil to the pot.
Toss in the garlic and onion, cooking until aromatic.
Add the yellow and red capsicum. Sauté until the onions become translucent.

3: Incorporate the Rice and Liquid: Stir in the uncooked rice, chicken stock, smoked paprika, salt, pepper, and the browned sausage.
Mix well to distribute the ingredients evenly. Bring the mixture to a gentle boil over medium heat.

4: Cook the Rice: Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20 minutes. Avoid lifting the lid during this time to maintain the steam needed for cooking.

5: Add the Peas and Rest: Remove the pot from the stove. Quickly lift the lid and add the thawed peas. Replace the lid immediately and allow the pot to rest off the heat for 10 minutes. This step uses residual heat to cook the peas perfectly.

6: Finish and Serve: Add the chopped parsley for a burst of freshness.
Use a fork to gently fluff the rice, mixing the peas evenly throughout. Serve hot and enjoy your flavorful one-pot meal!

7. One Pot Ground Beef & Potatoes

A hearty, flavor-packed dish featuring juicy ground beef, tender potatoes, and sweet peppers, all smothered in melted cheddar cheese. Made in one skillet, it’s the perfect quick and comforting meal for busy weeknights.

Ingredients

For the Dish:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1.8 pounds starchy potatoes
• 2 Romano peppers (or bell peppers)
• 1.1 pounds lean ground beef
• 1 yellow onion
• 2 garlic cloves
• 1 tsp sweet paprika
• 1 tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp chili flakes
• 2 tbsp double-concentrated tomato paste
• 2 tbsp fresh parsley
• 2 cups chicken broth
• 1 ½ cups grated cheddar cheese

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Instructions

1. Prep Your Ingredients: Before you start cooking, prep everything. Peel, slice lengthwise in half, and cut into ¼-inch thick slices. Aim for even thickness for uniform cooking. Chop the onion and parsley finely. Mince the garlic. Slice the Romano peppers lengthwise, remove seeds, and slice thinly.

2. Cook the Potatoes: Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add the potato slices in a single layer and cook for about 6 minutes, flipping occasionally, until golden brown on all sides. Remove the potatoes from the skillet and set them aside.

3. Cook the Peppers and Beef: To the same skillet, add the sliced peppers and sauté for about 3 minutes until softened. Add the ground beef and break it into small pieces using a spatula or wooden spoon. Cook for about 2 minutes, just until lightly browned.

4. Build the Flavor: Stir in the garlic and onion, cooking for about 2 minutes until fragrant and softened. Add the seasonings: salt, black pepper, chili flakes, sweet paprika, and Italian seasoning. Stir in the tomato paste, ensuring everything is well coated and combined.

5. Combine and Simmer: Return the cooked potatoes to the skillet, along with the chopped parsley. Stir gently to combine, being careful not to break the potato slices. Pour in the chicken broth, cover with a lid, and reduce the heat to medium-low. Simmer for about 10 minutes or until the potatoes are tender and the broth has mostly evaporated.

6. Add the Cheese: Sprinkle the grated cheddar cheese evenly over the top. Cover the skillet and let the cheese melt completely, about 2 minutes.

7. Garnish and Serve: Sprinkle with additional parsley and chili flakes, if desired. Serve hot with a big side salad or crusty bread for a complete meal.

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