One Pot Chicken and Potatoes

Sometimes you just need something simple and one-pot-meals are the way to go!  I am discovering that there are many meals that can be done this way.  Today we are looking at chicken and potatoes, but if you are interested in a pasta dish try this one from Martha Stewart.

 

 

Time: 1 1/2 Hours

Ease: Simple

Meal: To show you how simple one-pot-meals are I just threw this one together last night and you can do it too! I used:

4 skinless Chicken Thighs

1 small bag of little red potatoes cut each in half

1 onion chopped

1/2 cup chicken broth

1/4 cup orange juice

Penzeys Ruth Ann’s Muskego Ave Chicken/Fish Seasoning

Penzeys Cajun Style Seasoning

salt and pepper

1 Tbsp Olive Oil

In an oven safe pan saute the onion in 1/2 of the Olive Oil until translucent and move to the side of the pan.  Add remaining olive oil and sear the chicken until lightly browned on each side and remove from the pan.  Add the potatoes and mix in with the onions and sprinkle the spices to taste.  Place the chicken on top of the potatoes and season with more of the Penzeys spices to taste.  Add broth and juice to the pan and lightly spray the potatoes and tops of chicken with cooking spray.  Bake 1 hour to 1 1/2 hours until the chicken is done.

I used some spice blends that I had from Penzeys Spices, but you could use any spice you like.  You could try lemon and Rosemary, Curry, BBQ seasoning; the possibilities are limitless!

Review: I like the spices from Penzeys, they seem fresh and there is a good selection and are full of aroma and taste!  Spices are a great way to lower the fat in cooking by adding depth of flavor.  Don’t be afraid to experiment, your new favorite is waiting for you!

I served this with the curried carrots from last week!

 

I hope you enjoy!

I Love it When you get Fresh!

Dinner doesn’t have to be a chore and you don’t have to pull out the boxed mixes and packets to pull it off in time.  I promise, after a while you will embrace fresh, fresh, fresh!  It really doesn’t take much more time, if any, to use fresh ingredients.  The real issue is in our heads-it’s mental.  It seems like it is too hard, too time consuming, too involved etc., but the truth is that with a little practice you will be making fresh meals in minutes for your family and friends and they will love you for it.   Don’t feel like it has to be all or nothing here either; baby steps and start where you are.

Keep it fresh and alive at the table too.  Talk to each other, engage with your family and guests and get to really know each other.  Build trust at the table and remember to make it a safe place.  Here are some ice breakers: Get to Know you Cards, Dinner Conversation Starters, Highs and Lows: ask each other what the best part of the day was and what the worse part was and then talk about it.  Some of you are probably rolling your eyes right now, I admit a part of me does, but try it.  Be creative.  Dinner is not about getting food in their bellies, it is about savoring the moments both with your food and your relationships.  Enjoy!

• The Process: Visit this page to see the plan

TIP: Try setting up a Mise en Place to help you with time.  Don’t worry about dirtying more dishes; it cleans up quickly.

• The Meals:

Black Bean Quesadilla: Eating Well Magazine

Time: 15 Minutes

Ease: Simple

Review: This is a quick and easy meal.  I pull this out when I’m rushed for time and I’m still able to give my family a fresh meal.  It is a family favorite.

Tip: Use low sodium canned beans and rinse well and use pepper jack cheese for flavor.

Baked Ravioli: Marthastewart.com

Time: 35-1 Hour; This dish could be a quickie if you use prepared spaghetti sauce instead of making the sauce.  There are many spaghetti sauces on the market that still keep this as a “fresh” dish.  Try organic, low sodium and look for the shortest ingredient list.

Ease: Simple

Review:  I found this recipe to be a nice and easy meal, but did not find the sauce to be especially flavorful and added hot pepper flakes, red wine, and a few more Italian spices to make it a little more full in flavor.  Next time I will probably use prepared spaghetti sauce, which will also cut the time in half.  Play around with this one and see what you get.

Lentil Soup: The Foodnetwork.com  Chef: Alton Brown

Time: 50 Minutes

Ease: Simple

Review: A nice hearty soup! Adjust the puree to your personal tastes, we like it in the middle.  This recipe calls from ground grains of paradise.  They can be found in places like Savory Spice or specialty markets.  It is a peppery spice with sort of woodsy flavor.  Very nice.  If you can’t find it just use pepper.

Meatloaf with Cheddar, Bacon, and Tomato Relish: Wichcraft cookbook    Chef: Tom Colicchio and Sisha Ortuzar(I’m still researching copyright usage of recipes from cookbooks.  Until I’m sure I’ll try to find a link for you, I linked to a blog called crepesofwrath.net.  A fun blog.)

Time: 30 minutes to 2 hours; The time difference depends upon whether you use leftover meatloaf or make it for this purpose.

Ease: Moderate

Review: Wow and yum!! If you don’t like meatloaf this may win you over.  It didn’t win over one of my eaters who didn’t care for the texture, but as for everyone else, people who still had room ate two!  You can try the meatloaf recipe (which is geat) or make your favorite recipe. 

I cut the bacon amounts in half and crumbled the bacon, just to try to make some attempt at cutting the fat. It still gave it a great flavor.  Don’t be scared by the tomato relish, it is simple to make and can be made while the meatloaf is cooking or even a few days ahead of time, but it truly makes the sandwich. This is a great recipe and now a family favorite. Try it, you can do it! Once you make the tomato relish you’ll be excited to try more.

Meal Five:   We had a pretty busy week this week and didn’t get to five meals, but I suggest that for a fifth meal make meatloaf earlier in the week, try making two at one time and serving one as a meal in itself and the other one for your sandwiches.  A great and easy side dish is roasted vegetables! I like to use chunks of squash, zucchini, onion, mushrooms, and bell peppers.  Toss in olive oil and salt and pepper and bake at 425 degrees for about a half an hour or until just tender, but not too soft.

Enjoy! Be creative, have fun, and set the table!

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones of Have created.  Thank you.