08/31/2026
One-Pot Recipes
One-Pot Goulash Recipe
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 cups elbow macaroni, uncooked
2 cups beef broth
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese
Serves: 6 | Prep time: 15 minutes | Cook time: 30 minutes
How to Make: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, onion, and bell pepper and cook for 5–7 minutes, breaking up the beef, until browned and the vegetables begin to soften; drain excess grease if needed. Add the garlic and cook for 30 seconds. Stir in the beef broth, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper and bring to a boil. Stir in the uncooked elbow macaroni, reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender. Add a splash of broth or water if the mixture becomes too thick before the pasta is done. Remove from the heat, stir in the cheddar cheese until melted, and serve hot.
One-Pot Honey Beef and Broccoli Recipe
Ingredients
1 lb flank steak, thinly sliced
3 cups broccoli florets
3 cloves garlic, minced
1/3 cup honey
1/4 cup soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp sesame oil
1/2 tsp red pepper flakes
2 cups beef broth
Serves: 6 | Prep time: 15 minutes | Cook time: 25 minutes
How to Make: In a small bowl, whisk together the honey, soy sauce, rice vinegar, cornstarch, red pepper flakes, and 1/2 cup of the beef broth until smooth. Heat the sesame oil in a large skillet or Dutch oven over medium-high heat. Add the flank steak in a single layer and sear for 2–3 minutes per side until browned, working in batches if necessary. Add the garlic and cook for 30 seconds. Pour in the remaining beef broth and prepared honey-soy mixture and bring to a gentle simmer. Add the broccoli, cover, and cook for 4–6 minutes until crisp-tender. Uncover and simmer for another 2–3 minutes, stirring, until the sauce thickens and coats the beef and broccoli. Serve hot, preferably over rice.
One-Pot Sausage and Potatoes Recipe
Ingredients
1 lb smoked sausage, sliced
1 1/2 lbs baby potatoes, halved
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
1 tbsp olive oil
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chicken broth
Serves: 6 | Prep time: 15 minutes | Cook time: 35 minutes
How to Make: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 3–4 minutes until lightly browned, then transfer to a plate. Add the potatoes and onion to the same pot and cook for about 5 minutes, stirring occasionally. Add the bell pepper and garlic and cook for 1 minute. Season with paprika, thyme, salt, and black pepper, then pour in the chicken broth. Cover, reduce the heat to medium-low, and simmer for 15–20 minutes until the potatoes are fork-tender. Return the sausage to the pot, stir well, and cook uncovered for another 5 minutes until heated through and most of the liquid has reduced. Serve hot.
One-Pot Honey Garlic Chicken Recipe
Ingredients
2 lbs boneless, skinless chicken thighs
3 cloves garlic, minced
1/3 cup honey
1/4 cup soy sauce
1 tbsp rice vinegar
1 tbsp olive oil
1/2 tsp red pepper flakes
1/2 cup chicken broth
1 tbsp cornstarch
2 tbsp water
Serves: 6 | Prep time: 15 minutes | Cook time: 25 minutes
How to Make: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 4–5 minutes per side until golden, then transfer them to a plate. Reduce the heat to medium, add the garlic, and cook for 30 seconds. Stir in the honey, soy sauce, rice vinegar, red pepper flakes, and chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, cover, and simmer for 10–12 minutes, or until the chicken reaches 165°F (74°C) internally. Whisk the cornstarch with the water, stir the slurry into the sauce, and simmer uncovered for 1–2 minutes until glossy and thickened. Turn the chicken in the sauce until well coated and serve hot.
One-Pot Lasagna Recipe
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 (24 oz) jar marinara sauce
3 cups beef broth
8 lasagna noodles, broken into pieces
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Serves: 6 | Prep time: 20 minutes | Cook time: 35 minutes
How to Make: Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and onion and cook for 5–7 minutes, breaking up the beef, until browned and the onion is tender; drain excess grease if needed. Add the garlic and cook for 30 seconds. Stir in the marinara sauce, beef broth, Italian seasoning, salt, and black pepper and bring to a gentle boil. Add the broken lasagna noodles, making sure they are mostly submerged, then reduce the heat to medium-low, cover, and simmer for 15–20 minutes, stirring carefully every few minutes to prevent sticking, until the noodles are tender. Dollop the ricotta over the lasagna, sprinkle with mozzarella and Parmesan, cover again, and cook for 3–5 minutes until the cheeses are melted. Remove from the heat, let stand for 5 minutes to thicken slightly, and serve hot.
