One Pot Winter Meals

This is my son’s second year playing a winter sport. Since the games and practices take place mainly on weekdays, we need meals that are quick and easy to avoid the fast food and carryout trap. One pot meals can really fill the bill. Just add a loaf of crusty bread or a salad and you’re all set. One pot meals are also perfect for winter and for busy schedules because they keep warm well on the stove until the end of practice and they reheat beautifully the next day.

Stuffed Cabbage Casserole
1lb. lean ground beef
1/2 cup instant brown rice
1 can tomato sauce
1/4 cup water
4 cups cabbage or cole slaw mix
1 large onion, chopped
1 clove garlic, minced
salt and pepper

Preheat the oven to 400 degrees. Brown the ground beef. Drain. In a large bowl, mix everything else into the meat. Pour into an ungreased casserole dish, cover and bake for 60 minutes.


Chicken & Noodles
1 cup carrots, chopped
1 cup celery, chopped
1 cup onions, chopped
10 cups hot water
2 tablespoons chicken bouillon powder (or soup base)
1 cup butter, melted
1 teaspoon black pepper
1 teaspoon salt
1 to 1-1/2 pound cooked, boneless skinless chicken breast, torn into large pieces
1 (16oz) bag frozen egg noodles

Mix carrots, celery, onions, water, bouillon, melted butter, pepper and chicken pieces in large stock pot.
Bring to a boil, turn to low heat and simmer for 30 minutes.
Add noodles and simmer on medium-low heat for an additional 10 minutes.
Serves 6-8


Savory Pressure Cooker Pot Roast
3 pound chuck roast
1 tablespoon Season-All seasoning salt
1 tablespoon olive oil (I use Wildtree grapeseed oil)
1 cup baby carrots
1 cup chopped celery
1 cup sliced onions
1-3/4 cup water
1/4 cup Worcestershire sauce
5 medium potatoes, peeled and cut in half lengthwise
1/2 teaspoon freshly ground pepper
2 teaspoons beef bullion powder or beef base
2 bay leaves

Coat roast with Season-All. Brown roast in oil, on all sides (I use the pressure cooker base). Add carrots, celery, and onions when meat is nearly browned, add water and Worcestershire sauce.
Place potato halves on top of roast and add pepper, beef bullion powder, and bay leaves.

Lock lid in place and bring to pressure over medium-high heat. Cook at high pressure for 1 hour.

Release pressure naturally – do not use quick release. Test for tenderness. If not done to your liking, return to pressure for 10 minutes, quick release and test again.
When finished, serve with crusty bread for a hearty meal.


One Dish Chicken Fajita Dinner
2 (1-1/4oz) packages of fajita seasoning mix (I use Penzy’s, to taste)
4 boneless skinless chicken breasts, cut into strips or chunks
2 red bell pepper, cut into strips or chunks
2 yellow bell peppers, cut into strips or chunks
4 cups cooked rice (brown or white)
Vegetable oil, for sautéing (I use Wildtree grapeseed oil)
Shredded cheddar cheese

Sautee chicken strips or chunks, until almost cooked through. Remove chicken from pan and cover to keep warm.
Sautee peppers for 3-4 minutes.
Add chicken back to pan with peppers.
Add fajita seasoning and 1/2 cup water to pan with chicken and peppers.
Cook until chicken is done.
Serve mixture over rice and top with grated cheese.
Serves 4-6