5 One-Pot Dinners Perfect For Every Single Night Of The Week!

INGREDIENTS:
4 chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
2 cups peppers, chopped
4–6 thin slices of lemon
2 sprigs fresh thyme
2 sprigs fresh rosemary
Peri Peri Marinade:
3 cloves garlic, peeled and roughly chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon smoked paprika
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon red wine vinegar
DIRECTIONS:
To make the peri-peri marinade: place all the ingredients in the bowl of a small food processor and process until puréed. Season chicken with salt and pepper to taste. Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and close. Rub the bag to coat the chicken in the marinade then refrigerate for 4 hours or overnight. Preheat the oven to 400° F. Remove the chicken from the bag and drain off the excess marinade. Reserve marinade. Heat oil in a skillet over medium-high heat. Place chicken in the skillet and brown each side until nice golden color. Turn off heat. Add reserved marinade, peppers, lemon slices, thyme, and rosemary, over the chicken. Cover the skillet with parchment paper. Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165º F in the thickness part. Cooking time will depend on the size of the chicken breasts. Remove from oven and allow to rest, covered, for 10 minutes. Serve with the lime wedges and pan juices. via Mommy’s Home Cooking

INGREDIENTS:
1 pound of sea bass fillet
1 lime, juiced
1 red onion, thinly sliced
1 garlic clove, crushed
2 tomatoes, peeled, cut into rounds
2 tomatoes, cut into wedges
10 oz of coconut cream
2 oz of okra, halved lengthways
2 oz of parsnip, cut into 1cm rounds
2 oz of pumpkin, peeled and cut into 1cm pieces
2 oz of sweet potato, cut into 1cm dice
1 handful of chopped coriander
2 sprigs of thyme
2 red chillies, 1 sliced, 1 left whole
salt
black pepper
DIRECTIONS:
Wash, pat-dry and season the sea bass with rock salt, black pepper, coriander, garlic and lime. Marinade for 30 minutes in the fridge. Preheat the oven to 450°C. Meanwhile, cook the parsnip, sweet potato and pumpkin in salted water for 3 minutes, drain and reserve. Pat-dry the fish fillets again, scrape off the rock salt and discard of any marinade. In a skillet, heat the olive oil and butter, and fry each fillet of fish skin-side down until crisp. Reserve. In a medium-large heatproof dish, line the bottom with tomato slices, chilli, chopped coriander, and coconut cream. Top the layers of tomatoes with slices of fish next to each other. Place the cooked vegetables, okra and slices of onion around the fish. Sprinkle with the rest of the olive oil. Place in the oven for about 10–15 minutes to finish off cooking the fish. Keep an eye on the fish making sure it doesn’t dry out. Take out the oven and let it rest for a couple of minutes. Top with coriander and sprig of thyme. Serve immediately. via Great British Chefs

INGREDIENTS:
2 tsp olive oil
2 leeks white and light green parts
12 oz whole wheat rigatoni
1 small bunch garlic scapes
1 large zucchini cut into quarter moons
1/4 tsp red pepper flakes
1 tsp dried oregano
1/4 tsp salt scant (adjust depending on how salty your broth is)
pinch ground black pepper
1 tsp lemon zest loosely packed
1 tbsp lemon juice
1/2 cup white wine of choice
1/2 cup plain, unsweetened almond milk
2 cups low-sodium vegetable broth
fresh basil
DIRECTIONS:
Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened. Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top. Bring the mixture to a boil and then reduce to a simmer. Keep partially covered, and stir frequently, cooking until the pasta is done to your liking and the liquid is thickened (about 7-10 minutes). Add salt to taste. Serve topped with fresh basil. The sauce will thicken up a little more once cooled. via Yup, It’s Vegan

INGREDIENTS:
1 28 oz can diced tomatoes
4 tbsp tomato paste
1/2 cup water
4 tbsp chopped fresh basil, divided
2 tbsp olive oil
1/2 tsp red pepper flakes
1/2 cup diced onion
1 large garlic clove, minced
1 lb ground beef
salt and freshly ground black pepper
6 oz (∼half a package) whole wheat lasagna noodles, broken into 1″ squares
1/2 cup ricotta cheese
DIRECTIONS:
In a medium mixing bowl, mix the tomatoes, tomato paste, water, and 2 tablespoons of the chopped basil together until well combined. Set aside. In a large skillet over medium heat, add the olive oil and red pepper flakes. Swirl around until the oil is hot and the red peppers are slightly fragrant. Add the onion, let cook for 2 minutes, and then add the garlic. Season the ground beef with salt and pepper (to taste) and add to the skillet. Break the beef up into small pieces and allow to cook until browned (no pink should be left), about 7 minutes. Drain any excess grease, if necessary. Layer the lasagna noodle pieces in an even layer on top of the ground beef mixture. Pour the tomato mixture on top of the noodles and gently jiggle the skillet so the tomatoes fall evenly into the spaces and create an even layer on top. Cover and simmer for 15-20 minutes or until the noodles are tender. Add the ricotta cheese in clumps around the top of the lasagna and gently spread to cover the tomatoes. Sprinkle the remaining 2 tablespoons of fresh basil over the top and serve hot. via Heed the Feed

INGREDIENTS:
8 (4-inch) tortillas, slightly stale and torn into pieces
4 tablespoons canola or vegetable oil
2 cups tomato sauce
1 tablespoon tomato paste
2 garlic cloves, minced
1 chipotle pepper in adobo, diced
1/2 teaspoon ancho chile powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
8 ounces Monterey jack cheese, freshly grated
2 eggs, cooked sunny side up (or however you prefer)
2 avocados, sliced
for topping: thinly sliced red onion, scallions, chopped tomato, fresh cilantro, sliced jalapeno or serrano peppers, crumbled queso fresco
DIRECTIONS:
Heat the oil in a large oven-safe skillet (such as cast iron) over medium-high heat. Once hot, add the tortillas in batches (2 or 3 batches, usually) and fry until crispy, tossing once or twice. When the tortillas are crispy, transfer them to a plate covered with a paper towel to allow any excess grease to drain. Once the tortillas are all crispy, remove the oil from the skillet and wipe it with a paper towel. Preheat the broiler in your oven to high. Keep the skillet over low heat. Add the tomato sauce, paste, garlic, chipotle pepper, chili powder, cumin, and paprika. Stir and cook for 5 minutes, continuing to stir often. Remove about half of the tomato sauce and place it in a bowl. Take half of the fried tortillas and add them to the sauce in the skillet, tossing to coat. Cover with half of the grated cheese. Add the remaining tortillas on top and cover with the sauce you removed. Add the remaining cheese. Place the skillet under the broiler and cook until the cheese is just melty and bubbly – keep an eye on it since it can burn! Remove the skillet carefully and top with the fried eggs, avocado, red onion, tomatoes, cilantro, peppers, and queso fresco – or any other toppings of your choice! Serve immediately. via How Sweet Eats