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One-Pot Wonders, From Katie Lee Joel

Katie Lee Joel
CBS/EARLY SHOW
Getting supper on the table can sometimes be a chore, given our busy schedules.

To help make dinnertime less stressful, but just as satisfying, The Early Show's Katie Lee Joel shared some quick and easy ideas for one-pot meals.

When it comes to a hearty, home-cooked dinner, these are the ideal go-to staples. Using a single skillet or pot, let all the ingredients come together for a fast, no-fuss, easy-to-clean meal.

Joel says they're also great to eat as leftovers the next day!

Some of Joel's One-Pot Wonder suggestions:

Skillet Paella: A fantastic recipe for entertaining because it appeals to a variety of senses: It's colorful, flavorful and aromatic. Plus, it looks like it takes a lot of effort, when in fact it's quick and easy.

Quick-n-Easy Chicken and Dumplings: One of Joel's favorite dinners her grandmother made for her when she was a kid. Although her grandmother cooked the dish from scratch and the veggies separately, Joel decided to make it much faster by using a store-bought rotisserie chicken and biscuit mix. And so she doesn't have to dirty up any extra pots and pans, she just cooks the frozen veggies in the same pot as the dumplings.

Thai Tofu Curry: The flavors of this dish are complex, yet it takes very little time to prepare. It's very healthy and a great vegetarian alternative. If you're not a tofu fan, you can substitute shrimp or chicken.

Italian-Style Pot Roast: The stand-by one-pot wonder in most households is a pot roast. Instead of preparing it the traditional way, with potatoes, carrots, and celery, try mixing it up by adding tomatoes and garlic for an Italian-style spin. It makes a great leftover the next day with pasta or polenta.

Also, "Logan County Hamburgers,"

RECIPES

Skillet Paella

4 ounces chorizo, diced
1 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, diced
1/2 cup jarred roasted red bell peppers, diced
2 garlic cloves, minced
2 cups arborio rice
5 cups low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons paprika
2 sprigs fresh thyme
1 bay leaf
1 cup frozen green peas
1/2 lb. medium shrimp, peeled and deveined
1 dozen littleneck clams or mussels
1 tablespoon freshly-squeezed lemon juice
1/4 cup green onions, thinly sliced
Pinch of saffron threads

Heat a large skillet over medium heat. Saute chorizo until fat is rendered, about 5 minutes. Remove from pan and let drain on a paper towel. Season chicken with salt and pepper. Cook, stirring occasionally, until evenly browned, about 5-7 minutes. Remove chicken from pan. Add onion, pepper, and garlic and cook until tender, about 7 minutes. Stir in rice and cook 2 minutes. Add broth, salt, pepper, saffron, paprika, thyme, bay leaf, and reserved chorizo and chicken. Bring to a low boil then reduce heat to a low simmer. Cover and let cook 10 minutes. Stir in peas, shrimp, clams, and lemon juice. If the rice is looking dry, add 1/4 cup water. Increase heat, cover and let cook 5-7 minutes, until clams open. Sprinkle with green onions and serve.

For more recipes, go to Page 2.