One Pot Wonder – Lunchbox Lucy

The past week, I’ve been cooking on a day to day basis trying to find recipes that would make my life a little easier. I finally came across some one pot wonder recipes. Basically I just chop up the ingredients, throw it all in a pot, and stir it occasionally. I can make a week’s worth of lunch, while making my family’s dinner. 

Spinach & Artichoke Wonder Pot

Ingredients

  • 8 oz. mushrooms 
  • 1 (14 oz.) can artichoke hearts 
  • 4 cloves garlic 
  • 1 medium yellow onion
  • 5 cups vegetable broth 
  • 2 tbsp olive oil 
  • 12 oz. fettuccine
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme 
  • freshly cracked pepper (15-20 cranks) 
  • 4 oz. frozen cut spinach 

One-Pan Enchilada Pasta

Ingredients

  • 2 tablespoon of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1/2 of a small onion, diced
  • 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
  • 2 cups of low-sodium chicken broth
  • 1 (19 oz) can of red enchilada sauce
  • 8 oz (about 2 1/2 cups) of dried rotini pasta
  • 2 cups of freshly shredded Colby Jack cheese
  • green onions
  • black olives

Creamy One Pot Penne with Broccoli, Carrot & Sundried Tomato

Ingredients

  • 4 large garlic cloves, peeled
  • 1 jar (7 oz) sun-dried tomatoes in oil, undrained
  • 3 cans (14.5 oz each) chicken broth (5 1/4 cups)
  • 1 lb uncooked penne pasta
  • 1 head broccoli (2 cups small florets)
  • 2 medium carrots, peeled
  • 4 oz reduced-fat cream cheese (Neufch√Ętel)
  • 1/4 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • grated fresh Parmesan cheese and snipped fresh basil (optional)

I love pasta because it’s so easy to make! Another great thing is that I can freeze it and have it ready for whenever I need lunch but don’t have time to cook. It’s a big time and cost saver.