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How To make One Pot Dinner Recipe
3 tbsp vegetable oil
1 sm onion
chopped
1 lg egg :
lightly beaten
1 lb ground beef
1/4 c water
1/2 c plain bread crumbs or more if required
1 1/2 tsp onion powder
1 1/2 tsp garlic salt
4 med potatoes -- scrubbed & sliced
1 bag frozen crinkle cut carrots, 20 oz. size
Heat the oil in a skillet on medium-high heat. Reduce the heat to medium once oil is hot. Place the onion on the bottom of the pan. In a large bowl, mix the egg, beef, water, bread crumbs, onion powder and garlic salt. Press meat into the bottom of the bowl to form a rounded loaf. Invert the bowl to remove and place the loaf on top of the onion. Place the sliced potatoes around the loaf and the carrots atop the potatoes. Sprinkle the entire thing with additional seasonings if desired. Cover and cook for about 1 hour. After 30 minutes turn the meatloaf over and stir the vegetables. Additional water may be added also.
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Shopping List:
1 lb andouille sausage
1.5 lbs boneless skinless chicken thighs
2 stalks celery
1 onion
1 red bell pepper
1-2 jalapenos
2 cups long rain rice
2 tbsps butter
1-2 tbsps garlic
2 -3 tbsps cup tomato paste
1 tbsp rosemary and thyme
2 tsps chicken bouiillon
2 tsps worcestershire
1-2 tsps hot sauce
1/3 cup diced green onion
4 cups chicken broth
2 bay leaves
AP, Lemon Bae, Smoked Parpika, Chili Powder
parsley garnish
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Free Printable recipe here:
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1 tbsp vegetable oil
1 large onion peeled and chopped
2 large chicken breasts cut into chunks
1 Pinch salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree (usually gluten free, but best to check if required)
1 red bell pepper de-seeded and chopped
4 1/2 cups (300g) dried pasta - such as spiralli (use a gluten free variety if required)
1 tsp dried oregano
½ tbsp Worcestershire sauce (usually gluten free, but best to check if required)
28 oz (800g) tinned chopped tomatoes
1 1/4 cups (300ml) chicken stock made from hot water from the kettle + 2 stock cubes (or 2 heaped tsp veg bouillon for gluten free)
1/2 cup (120ml) milk half fat or full fat
20 sugar snap peas/snow peas roughly chopped
1 packed cup (100g) mature/strong cheddar cheese grated/shredded
1 tbsp chopped fresh parsley
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