Wednesday, November 3, 2010

One Pot. One Pan.


I’m constantly seeing recipes that claim to be “one-pot meals”. And the closer I get to Christmas, the busier my work schedule will become…and the less I will want to clean pots and pans! So tonight was my attempt at a “one-pot meal”, and I was pretty close.

I only used ONE pot and ONE pan (baking sheet).

chicken sautee 016

I’m calling it “Meat and Veggie Feast”

and it’s gluten free of course!

I started by dicing up two yukon gold potatoes, and tossing them in to my biggest sauté pan with 2 tbsp. of oil. While the potatoes were cooking, I tossed 2 cups of broccoli florets and 1/2 cup chopped white onion with 1/4 cup balsamic vinaigrette. Once coated I tossed the broc/onion combo onto a baking sheet and baked in the oven at 425 degrees for about 15 minutes. When the potatoes were par cooked, I added in diced pepper and continued cooking for 5 minutes. Then I tossed in the diced chicken sausage. I used:

chicken sautee 007

Organic Smart Chicken Sweet Apple Chicken Sausage! They were on sale at Harris Teeter last week. Super Yummy.

I let the sausage cook with the potatoes and peppers for about 5 minutes, and then I added in the broc/onion combo. Stirred to combine and let the flavors meld for another 5 minutes.

chicken sautee 010


Parrish and I were both pleasantly surprised by how delicious this meal was! We thought it would be good…and filling…and nutritious. But it was tasty! I LOVE roasted broccoli.


It’s wine Wednesday and I’m super excited about Modern Family and Cougartown :) I’m off to get started AND MAY EVEN start some of my thank you notes from our wedding…

although I’m not so sure about writing thank you notes on wine Wednesday. ;)

1 comment:

Michele said...

One pot is so easy. Butter or oil, toss in garlic...then onions...leeks...whatever vegetables, add quinoa or it out of the pot to save on dishwashing, too.