Nutrition Wellness

Three 1-Pot Wonders

November 11, 2014

Three 1-Pot Wonders

With the fall season comes chilly weather, warm clothes, and early nightfall. Don’t let the lack of sunshine keep you from making healthy and delicious meals. Whether you like to play catch with the kids, walk the dog or enjoy a simple walk after dinner, you do not have to give up these activities to make a family dinner. Try these one-pot wonders, and you will be able to enjoy time outside before dark, and your dinner will be ready when you are!

Hearty Bean and Quinoa Soup


  • 1 tbsp vegetable oil
  • ½ onion, chopped
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 garlic clove, minced
  • 3 cups vegetable broth
  • 3 cups water
  • ¾ cup dry quinoa
  • 1 can tri-bean blend (red kidney beans, black beans, and pinto beans), drained and rinsed
  • 1 can Great Northern Beans, drained and rinsed
  • 2 cups baby spinach

Heat oil in large pot over medium heat. Add onion and cook until soft. Add carrots, celery and garlic, cook for 5 minutes. Pour in vegetable broth, water, and quinoa. Bring to a boil, and then reduce heat to medium-low. Simmer about 15 minutes, or until quinoa is cooked. Add beans and baby spinach. Cook about 3 more minutes or until spinach is wilted.

Honey Bourbon Chicken


  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons bourbon
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 chicken breasts, boneless and skinless
  • 2 tablespoons chicken broth

In a large pan or skillet, heat olive oil, and honey. Saute the onion and garlic for 3-5 minutes and remove from pan. Brown chicken breast on each side in the same pan. Add the onion and garlic back to the pan, along with the broth and bourbon. Cover and simmer over low heat for 20 minutes or until chicken is tender.

Easy Turkey Pot Pie


  • 10 ¾ oz can of condensed cream of chicken soup
  • 9-oz package of frozen mixed vegetables, thawed
  • 1 cup of shredded turkey, cooked
  • 1 egg
  • ½ cup milk
  • 1 cup all-purpose flour

Heat oven to 400 degrees. Combine the soup, turkey and thawed vegetables in a 9-inch pie plate. In a mixing bowl, combine the milk, egg, and flour. Mix until smooth. Spread the flour mixture over the filling. Bake for 35 minutes, or until golden brown.

Leave a comment

Your email address will not be published. Required fields are marked * | Contact Us | News Center | Privacy Notice | Suggest a Blog Topic