What to Eat This Week | One-Pot Meals

Averill Earls | FOOD | Write a Comment
I love making delicious dinners for my family. I particularly love the ones that make good leftovers, because that means I don’t have to make lunch the next day! My number one dinner-making deterrent? DISHES. If I am going to have to wash the frying pan, the Dutch oven, 3 mixing bowls, and a host of spoons and other utensils…ugh. I shudder at the thought. Makes a cook want to hang up her apron.
My solution? One pot / one pan meals. If dinner can be as simple as a parchment paper or foil-lined sheet pan that feeds the whole family and has leftovers, count me in. For #WhatToEatThisWeek, we’re taking easy clean-up to the max.
Bon appetit!

Sheet Pan Caesar chicken and Cheddar Potatoes

Ingredients

1 ½ pounds golden potatoes, halved lengthwise and cut into 1/2-inch thick slices
½ cup Caesar dressing, divided
1 teaspoon salt, divided
½ teaspoon black pepper
1 ½ pounds chicken breast
¾ pound asparagus spears, trimmed
2 teaspoons olive oil
3 ounces Cabot Extra Sharp Cheddar grated (about ¾ cup)


Tuesday

Vegetable and Bean Chili

Vegetable and Bean Chili

Ingredients

Chili:
2 yellow onions, chopped
1 red pepper, chopped
¼ cup olive oil
6 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
4 zucchinis, chopped
2 (28 ounce) cans Italian stewed tomatoes
2 cups vegetable stock
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)

Topping:
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
½ cup fresh cilantro, chopped
3 limes, cut into wedges


Wednesday

Cheesy Pasta with Chicken Broccoli

Ingredients

8 ounces Dreamfields Penne Rigate
2 cups small broccoli florets
1 teaspoon olive oil
1 teaspoon minced fresh or prepared garlic
½  teaspoon salt
1 10-ounce package cooked chicken breast strips (2 cups)
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)


 Thursday

Eggplant, Portobello and Meatball “Parm” Dinner

Eggplant, Portobello and Meatball “Parm” Dinner

Ingredients

1 pound frozen meatballs, preferably Italian Style, about 12 large or 24 small
2 Portobello mushrooms, stems removed (gills scraped out if desired) and diced
6 cups cubed eggplant (about 1 medium)
½ large sweet onion, diced
3 tablespoons extra virgin olive oil
1¼ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
1 cup marinara sauce
1 cup Cabot Mozzarella Whole-Milk Shredded Cheese
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)


Friday

Italian Turkey Pepper One Pan Dinner

Italian Turkey Pepper One Pan Dinner

Ingredients

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 to 1 ¼ pounds turkey cutlets (4-6 pieces)
½ teaspoon coarse kosher salt
½ teaspoon ground pepper
2 sweet bell peppers, any color, very thinly sliced
¼ cup chopped Italian black olives
2 cloves garlic, minced
¼ cup dry white wine such as Pinot Grigio
2 tablespoons Cabot Unsalted Butter, cut into small pieces
3 slices ciabatta bread, cut into bite-sized chunks (about 3 cups, about 3 ounces)
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Chopped fresh basil for garnish, if desired


Saturday

Raspberry Lemon Slow Cooker Oats

Ingredients

3 cups apple juice, no sugar added
1¼ cup old fashioned oats
generous pinch salt
2 cups frozen raspberries
1 cup Cabot Lowfat Vanilla Bean Greek Yogurt
3 tablespoons honey, plus more for serving if desired
1 teaspoon lemon zest


 If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.blog


Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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