My Favorite One-Pot Meals That Stretch Food And Save Money

Some of my previous articles are about how to save money. This is a continuation of those ideas. Here are great recipes that stretch your kitchen (and your dollars). These meals are designed to last more than a day so you can eat it for dinner two days in a row, or finish it up for lunch. In these "uncertain times", it is important to think about how we consume things. Grilling or roasting portions of whole meat for each person, while yummy, is burdening on your pocketbook. Nobody needs that much meat in one sitting anyway. You need to focus more on vegetarian dishes and dishes that use pulled, cubed, sliced, and ground meat with lots of filler (i.e. vegetables, rice, etc.). Here are a handful of my favorite recipes that my family loves. Most of these use one pot, but a few recommend adding some cooked rice or noodles, whatever your preference is. Also, most can be modified to cook over a fire if need be. I recommend adding this skill to your arsenal.

Lentil Soup

This recipe is delicious and versatile. You can easily change it up to your liking, and it is super filling. I squeeze a little lemon juice into each bowl before serving.

Chicken Tortilla Soup

1 onion

8 cups water (you can always use chicken broth or stock if you have it)

chicken bouillon (according to proportions)

2 chicken breasts

1 10 oz can Rotel tomato and chiles (with juice)

1 15.25 oz can corn (with juice)

1 15 oz can black beans (with juice)

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1/2 Tbsp Cumin

1 Teaspoon Cayenne Pepper

1 Tbsp Oregano (or 3 drops of oregano oil if you got it)

Salt and Pepper

Saute the onion until soft. Add the rest of the ingredients and let simmer until the chicken is fork-tender. Take the chicken out, and pull it apart. Place it back in, and you're ready to serve.

Toppings:

Sliced Jalapeno

Cubed Avocado

Chopped Cabbage

Sliced Raddish

Chopped Cilantro

BOOM that's it.

French Onion Soup

Incredible recipe! You will never order french onion at a restaurant again! Keep it basic, though. I don't even top it with toasted bread and gruyere. The soup is so flavorful on its own. I also replace flour with corn starch. Fresh thyme sprigs can be substituted with dried.

Stir-Fry

This is such an easy dish, and you can make it to your liking.

2 Chicken Breasts, cubed (or whatever meat, or just leave it out for veggie stir fry)

1 Onion, sliced

1 Bell Pepper, sliced

2 Cups Broccoli, in even-sized chunks

2 Carrots, peeled and cut at an angle

(Add any other veggies you want. You can add either rice or noodles, as well.)

Sauce

2 Tablespoons Toasted Sesame Oil

1 Tablespoon Rice Wine Vinegar (Optional)

2 Tablespoons Soy Sauce (I use one made from Coconut Oil)

1 Tablespoon Sriracha (Optional)

1 Teaspoon Ginger Powder

1 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

Salt and Pepper to taste

In a large saute pan over medium heat, drizzle a little olive or sesame oil. Throw in your meat, lightly season with salt or soy sauce, and cook until done. Remove from pan, and add your veggies. Stir until softened up. Turn the heat down, throw your meat back in, and pour your sauce over everything. Cook to incorporate the flavors and warm your meat back up.

Toppings:

Chopped Cilantro

Lime Wedge

Sriracha

Vegetable Soup

Here is another recipe that can be customized to whatever you have in the kitchen. It is very healthy and full of nutrients to keep you fueled and detoxed.

1 Tablespoon Olive Oil

1 Onion, chopped

2 Carrots, pealed and sliced

3 Celery Stalks (with leaves), sliced

1 Cup Cabbage, chopped into large chunks

3 Medium Potatoes (I prefer red), cubed

1 Can Green Beans (do not drain)

1 Can Corn (do not drain)

1 Can Peas (do not drain)

1 Can Diced Tomatoes (do not drain)

4-8 Cups Water (depending on the size of your pot)

Chicken or Vegetable bouillon (according to instructions)

2 Tablespoons Tomato Paste

1/4 Cup Italian Seasoning

1/2 Tablespoon Garlic Powder

1/2 Tablespoon Onion Powder

2 Bay Leaves

Salt and Pepper to taste

In a large pot over medium heat, add your olive oil, onion, carrots, celery, cabbage, and potatoes with a little salt. Saute until softened. Pour in your canned veggies with all of the liquid. Depending on how much room you have left, add your 4-8 cups of water with bouillon and your tomato paste. Throw in your seasonings and bring everything to a small boil. Turn the heat down and let simmer for at least 30 minutes. If you can let it go for a few hours, it'll be even better. That's it!

Lentil Dal

This dish is SO good and hearty. It will definitely fill you up. It does call for adding rice, but you don't necessarily have to. My boys would never go to an Indian restaurant with me, but they eat this up every time I make it. I don't usually have all of the ingredients this recipe calls for; it still tastes great every time.

Hamburger Soup

I love this soup. It's so simple and such a crowd-pleaser. It's pretty similar to the vegetable soup, but with ground beef. This is another one that you can modify to fit your kitchen.

Tomato Basil Soup

I make this soup pretty regularly because I love the flavors so much. It's super fast preparation, and then you can just set it and leave it for a few hours until dinner.

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 Onion, chopped 2 28 oz Cans Tomato Sauce

1/4 Cup Tomato Paste

2 Cups Chicken Broth

2 Tablespoons Sugar

1/4 Cup Dried Basil

1 Tablespoon Garlic Powder

1 Cup Heavy Cream (I use Coconut Milk)

Salt and Pepper to taste

In a large pot over medium heat, melt your butter and add your olive oil. Toss in your onions and saute until softened. Pour in the tomato sauce, tomato paste, and chicken broth. Add your sugar and spices. Season with salt and pepper throughout the cooking process for best flavor. Let this come to a slight boil, turn down the heat, and then let simmer for a few hours. Once the flavors have really incorporated, remove from heat, pour in your cream. Return to low heat and let it cook for a few minutes. Make sure to add more salt and pepper (and more seasonings if you need to). Top with cheese, fresh basil, and croutons if you like.

Beef Penne Pasta

This is one of the first big recipes I learned to make as a kid. I actually made it for a how-to video for school when I was 12 and have been eating it ever since. I only use one type of bell pepper, though. My boys love this dish. I add gluten-free penne. This recipe is from Desperation Dinners, and it is called "Right Away Beef Penne".

2 Cups (8 oz) Penne

1 lb. ground beef

1 Onion, chopped (I added this ingredient)

2 Cups Bell Pepper, chopped

1 Tablespoon Chili Powder

1 Teaspoon Ground Cumin

1/2 Teaspoon Garlic Powder

1 Can Diced Tomatoes

2 Cups Canned Corn, drained (or frozen)

1 Can Red Kidney Beans, drained

1/2 Cup Shredded Cheddar Cheese

Salt and Pepper to taste

Start by cooking your penne according to directions on the package.

In a large skillet over medium heat, saute your ground beef, onions, and bell peppers, adding a little salt to help soften. Once meat is cooked through and veggies are tender, start adding your seasonings and diced tomatoes along with another layer of salt. Stir to combine. Let this cook for a few minutes. Turn your heat to medium-low and add your corn and kidney beans. Cook until warmed through. Once your noodles are ready, drain the water and pour into your skillet. Stir your noodles into the dish. Lastly, you will sprinkle your cheese over top, and place a lid over the skillet. This will allow the cheese to melt nicely. Once it is melted, remove the skillet from the heat and serve. Add more salt and pepper if needed.

**FYI this dish can turn out pretty bland if not seasoned properly with each layer of cooking. It may seem like a lot of salt, but trust me, it makes a huge difference.

Mama's Spaghetti Sauce

Here is my mother's amazing spaghetti sauce! She has ruined all other spaghetti sauces for me, which is fine. The secret is to cook it ALL DAY LONG.

1 Onion, chopped

1 1/2-2 lbs. Ground Beef

2 28 oz. Cans Tomato Sauce

1 6 oz. Can Tomato Paste

2 Tablespoons Sugar

1/4 Cup Dried Basil

2 Tablespoons Dried Oregano

1 Tablespoon Itailan Seasoning

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

4 Bay Leaves

Salt and Pepper to taste

In a large pot over medium heat, saute your onions and ground beef with a little salt. After they are done cooking, add your tomato sauce, paste, sugar, and seasonings. Cover with an ajar lid and bring to small boil. Turn the heat down and simmer for 5+ hours. There ya go! Serve with angel hair pasta and top with parmesan if you like. You can make this sauce in the crockpot as well.

Egg Drop Soup

This recipe is super yummy and super cheap! You will never eat Egg Drop Soup at a restaurant again! I always double this recipe. Add plenty of toasted sesame oil.