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Request For One-Pot Weekend Wonders

Hey, looking for ideas for a healthy and balanced one-pot dish to last the week. I've been very busy the last couple of weeks, so I've been cooking on weekends and stretching it out through the weekdays. Seasonal veggies and inexpensive proteins a plus, but not a must. All flavors and cuisines welcome!

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    1. Though I don't do it so much in this weather, I often make bean or lentil soups to during the week along with a salad. Usually I separate the beans and put some in a soup, reserving others to marinate for quickly throwing on a salad, or cooking into a quick sauce.
      Quiches or frittatas also work well, and can incorporate chard or other nice seasonal veggies. Lasagna can also be quick to throw together and accommodates lots of veggies. I sometimes even make a couple extra pans and freeze them for really busy times (though not if they have white sauce-- that never seems to work so well in the freezer)

      I also generally cook a full rice-cooker batch of rice, and freeze individual portions to nuke throughout the week, so I don't have to worry about washing rice in the morning and setting the timer on the cooker on a weekday morning...

      A couple recipes that come to mind from recent Epicurious hits at our house are the vegetarian cassoulet, and the curry with cashews.

      http://www.epicurious.com/recipes/foo...
      http://www.epicurious.com/recipes/foo...

      1. I make a version of spagetti pie that is awesome later but can't find a recipe for it. I just toss spagetti (cooked) with 2 eggs (whiped up), some parm cheese, ricotta cheese, garlic and sometimes an herby sausage (cooked and cut small). Put this in a deep dish pie plate, top with your favorite marinara or spag. sauce and more parm cheese, - bake 350ish for about 30 min.

        You can really change it up like chix & brocolli wiht garlic & cherry tomatoes, I've done shrimp (but wasn't impressed). I'd love to do a lobster one. I think the original recipe was for spaghetti squash pie but I read it wrong and used spaghetti and loved it.

        5 Replies
        1. re: lexpatti

          lexpatti
          I make something similar. I just leave out the sausage and I use shredded mozzarella instead of ricotta and I toss in any leftover vegetables I might have. Broccoli, spinich or peas work especially well. (Just a personal pref) I also top it with parm bread crumb before tossing it into the oven.. It's cheesy and delicious!

          1. re: Tay

            very kewl, I'll have to try it (without the peas though). :-) I've only used spaghetti as the pasta, have you tried others. Spaghetti slices like a pie really good, so I haven't ventured to try others. Bet risotto would be great too.

            1. re: lexpatti

              I've tried it with varoius kinds of short pasta EG: Orzo, little shells (No way am I attempting to spell 'Orrichiette!' Lol!) They all worked well, although long pasta like spaghetti and linguine seem to 'coat' more completely and hold together better once cut. I usually use elbow shaped or another short tubular type when I make macaroni 'n cheese pie

              1. re: Tay

                crazy me, I meant Orzo (risotto wouldn't work) :-) mmm lobster mac n cheese pie!!!!

                1. re: lexpatti

                  Believe it or not, lobster would not be as good as it sounds. It would toughen up in the baking process. A flaky fish would work better.
                  I guess there's a reason our Moms made those cheesy tuna noodle casseroles.... :-]

        2. I turned a chicken recipe into a greekish fish chowder:
          in a soup pot, saute a couple of onions and a couple cloves of garlic with oregano. add water and chunks of potato and some salt, and when the potatoes are close to tender add canned or fresh tomatoes. Next, zucchini slices. Or you could try spinach or chard. Then add chunks of fish, crumbled feta cheese, and kalamata olives. Check salt, add pepper. I don't have quantities, it's soup, doesn't matter. Just go easy on salt until you've added the feta and olives, since they vary in saltiness.

          6 Replies
          1. re: wearybashful

            weary
            "Then add chunks of fish"

            What did you use?

            1. re: Tay

              I am making stuffed zucchini. Stuffed with ground meat and rice cooked in a tomato sauce and onion mixture. Can be frozen in portions and microwaved.

              1. re: classylady

                a classic Lebanese or Syrian dish. They do freeze well

              2. re: Tay

                Tay, the Whole Foods near me sells pieces left over from filleting large fish as "chowder fish.' It used to be in the fish case for $5; then they stopped offering it because they used it themselves and sold the soup. Now it's back in packages in the pre-packaged meat refrigerator case for $8 a pound, still a good buy, especially for the large firm fish like halibut and salmon. (There used to be salmon, at least. RIP.) It just can't be a very delicate fish like the small soles. You could use shellfish too, though oysters would be too strong I think.

                1. re: wearybashful

                  weary..
                  Ahhh... Interesting. I was thinking something like cod or halibut...
                  Our local Shoprite often has halibut for $4-$5 lb. I'm going to give it a try.
                  Thank you for the information :-}

            2. I just did a short rib braise; brown the ribs, remove, sweat onion/garlic/celery/shallot/carrot, deglaze with red wine, add ribs, water, seasonings, braise 3 hours, and you got one hell of a dish.
              You can substitute blade roast and you can add more vegetables during the last hour to make more of a stew. The flavor also improves after some quality time in the fridge!