25 Healthy One Pot Meals

Last year I took an online business course. One of the things I found super valuable was that we were encouraged to buy a book called ‘Strengths Finder‘ and take a test to discover what our strengths were.

Anyway one of my key strengths is that I’m a ‘futurist’. Which basically means I’m always thinking about the future.

Which wasn’t a huge surprise to me. I’ve been ‘dreaming’ of owning a little farm with a not so little veggie patch for years now. And I’m often thinking of my next meal while I’m enjoying the current one.

It was only natural that I started thinking about the concept for my next book well before the ink was dried on my contract with Penguin for ‘5 Ingredients 10 Minutes‘. As you can imagine there are loads of ideas floating around in my brain. But one of my favourites is ‘5 Ingredients 1 Pot’.

So I was super excited when I got the following question from a ‘Coffee Kittie’, a Stonesoup email subscriber…

“I have a tiny kitchen (as in, no stovetop, and only a crockpot and mini-oven to cook with). Do you have recipes that are “one-pot” meals? I like to eat my foods all together for the most part to cut down on space and wash-up needs. I (a-hem) also have a tiny sink…”

So today I thought I’d share some of my favourite ‘one pot’ meals that have already appeared on Stonesoup.

25 Healthy One Pot Meals

You may think of ‘one pot’ meals as things that take a long time to cook. But it isn’t really the case. So I’ve divided the list into ’15 minutes or less’ and longer cooking meals.

15 Minutes or less

1. Spiced Beef with Hummus

2. Pea & Pesto Soup

3. Cumulus Spiced Eggs

4. Bok Choy & Mustard Salad

5. Chorizo with Kale

6. Green Pea Curry

7. Shaved Snow Pea & Ham Salad

8. Simple Minestrone Soup

9. Ground Beef with Kale

10. Quick Sausages & Lentils

11. Chickpea & Feta Salad

12. Butter Beans with Bacon & Cabanossi

13. Rice & Greens

14. Tuna Pesto Pasta

15 Minutes +

15. Simple Fish Stew

16. The ‘Magic’ Sausage Supper

17. Chicken with Peppers

18. Anti-Cancer Mushroom Soup

19. Coconut Chicken with Greens

20. Sweet Potato & Red Curry Soup

21. Parisian Lentils

22. Black Pepper & Chickpea Curry

23. Cashew & Cauliflower Mash

24. Sausages with Mushies, 2 ways

25. Lamb Shanks with Prunes

SEE the recipe below…

_____

Lamb Shanks with Prunes

Lamb shanks are one of my all time favourite cuts of meat. One of the things I really miss since my Dad sold the farm is having access to home grown grass-fed lamb and home grown lamb shanks in particular. We used to joke that it was a shame sheep only had 4 legs!

If lamb isn’t your thing, see below for alternatives.

I like to keep things simple and just serve this on a bed of baby spinach leaves. But you could serve with mash, steamed rice or buttered pasta or add in a can of chickpeas if you prefer.

Enough for 4.
4 lamb shanks
4 red onions, quartered lengthwise
200g (7oz) pitted prunes
1 can tomatoes (400g / 14oz)
1 stick cinnamon, optional

1. Preheat your oven to 150C (300F).

2. Place lamb, onions, prunes, tomatoes and cinnamon, if using in a large casserole or cast iron pot. Cover with a can full of water (or 1 1/2 cups).

3. Cover with the lid or some foil and bake for 4-5 hours or until lamb is super tender.

4. Taste and season.

WINE MATCH: A big gutsy red like a Barossa Shiraz.

Variations

slow cooker – reduce water to 1/2 cup. Cook on auto for 10-11 hours or until lamb is tender.

vegetarian / vegan – I love large mushrooms slow cooked like this. Replace lamb with 4-8 large field or portabello mushrooms. Halve the water and cooking time.

different meat – anything that works well slow cooked such as osso buco, chicken drumsticks or marylands, beef short ribs, pork neck, lamb neck chops, pork spare ribs, duck legs. You’ll need to adjust the cooking times.

different fruit – I love prunes here. They’re not exactly the most glamorous fruit but they cook down into the sauce to give a hint of sweet richness without overpowering. And then there’s all that fiber. But you could use dried apricots or dried apples instead if you prefer.

fruit-free – replace prunes with baby carrots or parsnips.

Video Version of the recipe.

Prepare Ahead?

Absolutely! In fact this is the type of dish that actually tastes better after a day or two in the fridge when the flavours have had a chance to mingle. Will keep for 1-2 weeks in the fridge or frozen for months.
______

With love,
Jules x

PS. Do you have a copy of ‘5 Ingredients 10 Minutes‘ yet?

No? Then what are you waiting for?

It’s inspired even my not-so-into-cooking brother to get into the kitchen!

For more details about my latest print book including some FREE sample recipes from the book go to:
www.5ingredients10minutes.com