One-Pot Wonders, From Katie Lee Joel

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,"


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.

Quick-n-Easy Chicken and Dumplings

2 cups Bisquick
1/2 teaspoon garlic powder
2/3 cup reduced-fat milk
6 cups low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons all-purpose flour
2 cups cooked chicken, shredded (or store-bought rotisserie chicken)
2 cups frozen mixed vegetables (such as peas, carrots, and corn)
2 Tablespoons fresh parsley

In a mixing bowl, mix Bisquick, garlic powder, and milk. Stir until just combined. Set aside.

In a medium pot, combine stock, thyme, bay leaf, salt, and pepper and bring to a boil. In a small dish, whisk flour with 1/4 cup water and stir into chicken stock. Add chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop dumpling batter into boiling stock. Reduce heat to a simmer and cook uncovered for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

Thai Tofu Curry

14 ounces extra-firm tofu
1 tablespoon olive oil
1 cup light coconut milk
1/4 cup cilantro, minced
2 Tablespoons lime juice
1 teaspoon red curry paste
1 garlic clove, minced
1/4 teaspoon salt
1 stalk lemongrass, cut into 1-inch pieces
1/2 medium onion, thinly sliced
5 cups baby spinach
1 cup white button mushrooms, thinly sliced
1 red bell pepper, thinly sliced

Drain tofu on paper towels in a colander for about 20 minutes. Cut into 1-inch cubes.

In a wok or skillet over medium heat, heat olive oil. Stir-fry tofu, cooking it about 2 minutes on each side. Remove tofu and set aside.

Stir in coconut milk, cilantro, lime juice, curry paste, garlic, and salt. Bring to a boil. Reduce heat to a simmer and add tofu, onion, spinach, mushrooms, and bell pepper. Cover and simmer 5 minutes. Remove cover and let simmer an additional 5 minutes.

Italian-Style Pot Roast

1 (4-5 pound) chuck roast
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2 (28-ounce) cans whole tomatoes, with juices
1 cup red wine
2 onions, quartered
1 bulb garlic, cloves separated
1 bay leaf

Preheat oven to 325 F.

Season roast with salt and pepper and dust with flour. Heat oil in a dutch oven over medium-high heat. Brown roast on each side 4-5 minutes. Remove roast from dutch oven and set aside. Drain fat from dutch oven. Pour red wine into dutch oven and bring to a simmer and using a wooden spoon, scrape browned bits from the bottom. Add tomatoes, onions, garlic, and bay leaf. Return roast to pan. Cover with a lid and put in pre-heated oven. Bake for 3 hours, until very tender.

Logan County Hamburgers

1 pound ground beef (85% lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined. Form into thin patties.

Spread butter on one side of each slice of bread.

Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.

In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions, and a burger. Top with remaining slices of cheese, if using, and bread, butter side up. Cook each sandwich until golden brown, about 2 minutes per side.

Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.

Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes