one-pot meals

easy cooking with fewer dishes!

The convenience of cooking with just one pot, dish, or pan can’t be beat. Plus, it’s a breeze to clean up after. Try these hearty favorites that are perfect for fall.

50 min

prep time serves 6

Super-Green Soup

From The Slimming Foodie In One by Pip Payne ($24.99, Aster, 2022)

Spray oil 2 onions, finely chopped 2 celery stalks, finely chopped 1 fennel bulb, trimmed and sliced* 2 garlic cloves, finely chopped 2 zucchinis, roughly chopped 1 head of broccoli, florets cut away, stalk trimmed and chopped** 1¾ pints hot low-sodium vegetable stock 1 (14 oz) can chickpeas, drained and rinsed Small handful parsley leaves 2 large handfuls baby spinach Juice of 1 lemon Salt and pepper

1. Spray some oil into a large, deep pot (with a lid) and fry onions and celery over a medium heat for 5 minutes, stirring occasionally. Add fennel, garlic, zucchinis, and broccoli stalks. Fry gently for 10 minutes, stirring every now and again so nothing gets stuck to bottom of pan.

2. Pour in hot stock and add chickpeas, bring to boil, and cook at a fast simmer for 5 minutes.

3. Add broccoli florets, parsley, and spinach. Pop a lid on the pot and allow to simmer for 7 to 8 minutes, until broccoli is tender.

4. Season with salt and pepper. Squeeze in lemon juice and use a hand blender to blend it into a smooth soup, or leave it chunkier if you prefer. *To prepare fennel, cut away the shoots from the top of the fennel. Cut off the root and then remove and discard the tough outer leaves. Cut the fennel lengthways down the center, and then slice finely across the bulb as you would with an onion.

**To prepare broccoli stalks, simply use a sharp knife to trim away the very tough outer bits and the base of the stalk. Then slice into coins or matchsticks to add to the soup.

Kitchen Note: This is the soup for a real vitamin boost! The chickpeas give it extra filling power and fiber to help keep you fuller for longer, while the addition of fennel adds a subtle flavor which makes it both delicious and healthy.

Per serving: 337 Calories, 19 g Protein, 60 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 14 g Fiber, 5 g Total fat (1 g sat), 312 mg Sodium, ★★★★★ Vitamin B6, C, K, Folate, ★★★★ Phosphorus, ★★★ Vitamin B1 (thiamine), ★★ Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc, ★ Vitamin A, B3 (niacin), E, Calcium

Chilli Bean Pie

From The Slimming Foodie In One by Pip Payne ($24.99, Aster, 2022)

For the Spice Mix

½ tsp chilli powder 1 tsp ground cumin 45 min 1 tsp dried oregano prep time 1 tsp garlic granules serves 6 1 tsp sweet paprika 1 tsp salt ½ tsp pepper

For the Pie

Spray oil 2 red onions, finely chopped 2 celery stalks, finely chopped 3 garlic cloves, crushed 2 red bell peppers, deseeded and finely chopped 1 (14 oz) can chopped tomatoes 1 (14 oz) can black beans, drained and rinsed 1 (14 oz) can pinto beans, drained and rinsed 2 Tbsp tomato purée 5½ oz frozen corn 1 Tbsp pickled jalapeños, finely chopped (optional) 7 fl. oz boiling water 10½ oz sweet potatoes, peeled and sliced into fine circles Paprika (any type), for sprinkling

1. Prepare spice mix by mixing all ingredients together in a small bowl. Preheat oven to 425˚.

2. Spray a flameproof casserole dish (9½ inches in diameter) with oil and fry red onions for 8 minutes until soft. Add celery, garlic, and peppers. Stir-fry for 5 minutes and then stir in spice mix. 3. Add chopped tomatoes, black beans and pinto beans, tomato purée, corn, jalapeños (if using), and measured boiling water. Bring to a simmer and then stir thoroughly. 4. Remove from heat and lay sweet potato slices over top, starting in middle and overlapping them in a circle until you reach edge of dish. Spray top with spray oil and sprinkle with a little bit of paprika. 5. Pop on to middle shelf of oven and bake for 30 minutes until sweet potatoes are cooked through and golden brown. Kitchen Note: Here, Mexican-inspired beans and vegetables are baked under sliced sweet potatoes to form a hotpot-style dish. Serve with sliced avocado, crunchy shredded lettuce, and lime juice. You can customize the beans you use to fit in with your household’s tastes. You could use more traditional kidney beans or branch out to borlotti, butter beans, or cannellini. This dish is easy to adjust for meat lovers. Simply fry some chicken thigh fillets or lean minced ground meat after frying the onions in step 2 for a meatier chilli bean pie.

Per serving: 577 Calories, 32 g Protein, 110 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 26 g Fiber, 3 g Total fat (1 g sat), 498 mg Sodium, ★★★★★ Vitamin A, B1 (thiamine), B6, C, Folate, Magnesium, Phosphorus, Potassium, ★★★★ Iron, Zinc, ★★★ Vitamin B2 (riboflavin), ★★ Vitamin B3 (niacin), Calcium, ★ Vitamin E, K

30 min

prep time serves 4

30 Minute One-Pot Chicken Pasta

From It’s All About Dinner by Nicky Corbishley ($26.99, Kyle Books, 2022) 1 Tbsp sunflower oil 1 large onion, peeled and chopped 2 chicken breasts (about 14 oz total), cut into chunks Pinch salt and pepper 2 garlic cloves, peeled and minced 1 Tbsp tomato purée (paste) 1 red bell pepper, deseeded and chopped 10½ oz dried pasta shapes, such as spirali or corkscrew 1 tsp dried oregano ½ Tbsp Worcestershire sauce 2 (14 oz) cans chopped tomatoes 1¼ c low-sodium chicken stock ½ c milk 20 sugar snap peas or snow peas, roughly chopped 1 c grated sharp Cheddar cheese 1 Tbsp chopped flat-leaf parsley

1. Heat oil in a large frying pan (skillet) over medium-high heat and cook onion for 3 minutes, until it starts to soften.

2. Add chicken, season with salt and pepper, and cook for a further 3 minutes (chicken won’t be cooked in middle at this point). Add garlic, tomato purée, and bell pepper. Stir and then add dry pasta. 3. Now add oregano, Worcestershire sauce, canned tomato, stock, and milk. Stir, bring to boil, and then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12 to 15 minutes (checking and stirring occasionally), until pasta is cooked. 4. Stir in sugar snap peas. (It’s nice to add them at the end, so they’re hot but retain their crunch.)

5. Sprinkle pasta with cheese and put it under the broiler for a couple of minutes until cheese has melted.

6. Scatter with fresh parsley and serve.

Kitchen Note: This one-pot cheesy chicken pasta meal is easy, quick, and delicious. All cooked in one pan and ready in 30 minutes. A brilliant weeknight dinner!

Per serving: 655 Calories, 46 g Protein, 74 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 7 g Fiber, 20 g Total fat (8 g sat), 630 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, C, Phosphorus, ★★★★ Vitamin B2 (riboflavin), ★★★ Vitamin B12, K, Calcium, Zinc, ★★ Vitamin A, B1 (thiamine), E, Folate, Magnesium, Potassium, ★ Iron

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