One Pot Paleo Mexican Stir Fry

Sweet C’s Design has a quick and easy stir fry recipe that is perfect for 2, and great on busy nights. If you prefer, you can sub steak or shrimp (careful not to overcook the shrimp), or you could even add more veggies and leave out the meat all together!

Ingredients (2 servings):

  • 1 tsp olive oil
  • 2 skinless chicken breasts, fat trimmed off and diced into 2″ chunks
  • 2 bell peppers
  • 1½ cups broccoli florets
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • optional: ½ tsp chili powder

Directions:

  1. Heat a large pan on medium high heat.
  2. Add oil and heat until shimmery, about 20 seconds.
  3. Add diced chicken, stir occasionally until lightly browned on all sides- about 5 minutes.
  4. Add peppers and broccoli and continue to cook until veggies are slightly browned and softened- about 10 minutes.
  5. Add spices and a little water to help coat the stir fry with the spices (about 2 tbsp- adjust as needed).
  6. Cook until water is completely absorbed.
  7. Remove and enjoy!

One Pan Tuscan Pork Chops

Okay, technically this dish from Sweet C Designs uses 2 pans since you can serve it over pasta or zoodles. But really, 2 pots isn’t too bad for a full meal.

Ingredients (4 servings):

  • 4 pork chops, fat trimmed
  • 1 Tbsp oil (olive, coconut, butter, ghee)
  • 5 cloves of garlic, diced
  • 1 1/2 cups fresh tomatoes, diced (include liquid if cutting tomatoes produces a lot of liquid)
  • 1 large onion, diced
  • 2 tsp oregano
  • 1 tsp sage
  • 1 tsp basil

Directions:

  1. Heat a large, heavy pan on high until warm.
  2. Add oil and heat until shimmery (but NOT burning/smoking) about 20 seconds.
  3. Brown pork chops on each side, about 1 minute each.
  4. Reduce heat to medium-low, add onions.
  5. Stir onions and flip pork chops after 2 minutes on each side.
  6. Add tomatoes, garlic and spices.
  7. Simmer until tomatoes are soft and sauce has set up- about 5-8 minutes.
  8. Serve on a bed of pasta or zucchini noodles.

One Pan Eggplant Chicken Dinner

This recipe from Lexi’s Clean Kitchen is nutritious and versatile! Plus, there’s only one pan to clean up afterwards.

Ingredients:

  • 1 medium-sized eggplant, cubed
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 Tbsp extra-virgin olive oil
  • 3 cups fresh organic spinach
  • 1 lb. organic boneless chicken breasts
  • 1 15 oz. can organic diced tomatoes
  • 1 Tbsp Italian seasoning
  • 1 Tbsp fresh basil, more as desired
  • 1/2 tsp ground garlic
  • Himalayan sea salt and freshly ground pepper, to taste
  • Optional: 1/2 tsp red pepper flakes

Directions:

  1. In a large sauté pan, heat oil and garlic.
  2. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
  3. Cut uncooked chicken breast into cubes, and add to the pan.
  4. Let cook for 5-7 minutes until chicken is fully cooked.
  5. Add in fresh spinach, mix in, and let cook until spinach wilts.
  6. Add in diced tomatoes and seasoning.
  7. Mix and let simmer for 7-10 minutes.
  8. Taste and adjust spices as desired.
  9. Serve and enjoy!

Note:

If you don’t have chicken, use whatever meat that you have on hand; or leave out the meat all together and add more veggies!

Easy French Ratatouille (one pot recipe)

TheKitchn.com has a one pot meal that is perfect for a dreary winter day. This is great for a crowd, or if you like leftovers; and can be easily halved for a smaller family.

Ingredients (8-10 servings):

  • 2 large eggplants
  • 2 yellow onions
  • 3 bell peppers
  • 6-8 medium zucchini
  • 4 large tomatoes
  • 1 1/2 – 2 Tablespoons olive oil
  • 3-4 cloves garlic
  • 1 bay leaf
  • 3-4 sprigs thyme
  • 1/4 cup loosely packed basil, sliced into ribbons
  • Extra basil for garnishing
  • Salt and pepper

Directions:

  1. Peel the eggplants, if desired, and chop them into bite-sized cubes. Transfer them to a strainer set over a bowl and toss with a tablespoon of salt. Let the eggplant sit while you prepare the rest of the ingredients.
  2. Dice the onions and roughly chop the peppers, zucchinis, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.
  3. Warm a teaspoon of olive oil in a large (at least 5 1/2 quart) Dutch oven or pot over medium-high heat. Add the onions and a generous pinch of salt. Sauté until the onions have softened and are just beginning to brown, about 10 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 5 minutes. Transfer the onions and peppers to a clean bowl.
  4. Add another teaspoon of oil to the pot and sauté the zucchini with a generous pinch of salt until the zucchini has softened and is beginning to brown, about 5 minutes. Transfer the zucchini to the bowl with the onions and peppers.
  5. Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Warm two teaspoons of oil in the pan and sauté the eggplant until it has softened and has begun to turn translucent, about 10 minutes. Transfer the eggplant to the bowl with the other vegetables. (During cooking, a brown glaze will gradually build on the bottom of the pan. If it looks like this glaze is beginning to turn black and burn, turn down the heat to medium. You can also dissolve the glaze between batches by pouring 1/4 cup of water or wine into the pan and scraping up the glaze. Pour the deglazing liquid into the bowl with the vegetables.)
  6. Warm another teaspoon of olive oil in the pan and sauté the garlic until it is fragrant and just starting to turn golden, about 1 minute. Add the tomatoes, bay leaf, whole sprigs of thyme. As the tomato juices begin to bubble, scrape up the brown glaze on the bottom of the pan.
  7. Add all of the vegetables back into the pan and stir until everything is evenly mixed. Bring the stew to a simmer, then turn down the heat to low. Stirring occasionally, simmer for at least 20 minutes or up to 1 1/2 hours. Shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.
  8. Remove the bay leaf and thyme sprigs. Just before taking the ratatouille off the heat, stir in the basil. Sprinkle the extra basil and a glug of good olive oil over each bowl as you serve.

Leftovers can be refrigerated for a week or frozen for up to three months. Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warmed.

Notes:

• Making a Smaller Batch: This recipe can be cut in half and adapted to use whatever vegetables you have.

• Flavor Extras: For something different try adding a tablespoon of smoked paprika, a pinch of red pepper flakes, a quarter cup of red wine, or a splash of vinegar to the ratatouille.

One Pot Paprika Chicken Thighs

This dish from Reluctant Entertainer can truly be a standalone dish for a meal. You could also serve it with roasted root vegetables and/or a salad.

Ingredients:

  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • Kosher salt and freshly ground pepper
  • Smokey paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes, in 1-inch chunks (use sweet potatoes if wanted)
  • 2 cups baby carrots
  • 2 Tbs. flour (use a Paleo approved flour if wanted)
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine
  • 1 1/2 Tbs. fresh thyme, finely chopped

Directions:

  1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, mix the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa (or cauliflower rice).