One Pot Shrimp Linguine

It’s pasta, it has seafood in it, and it’s a one pot meal….you can’t go wrong with that! This dish was so easy and very delicious. I usually have linguine on hand but the night I made this, I just didn’t, so I used spaghetti. Just imagine it’s flat instead of round. ;-)

What I changed: it called for grape tomatoes but also canned diced, so I just used the diced. I replaced the fresh basil with dried, and switched out fresh grated Parmesan cheese for the feta. I also added some red pepper flakes to give it a little kick.

So, let’s get cooking!

Prep the spinach by nipping off the stems. Peel and mince the garlic.

Peel the tails off the shrimp. My lovely assistant chef Miss Megan did this.

Place in a large pot the spaghetti, diced tomatoes, minced garlic, basil, salt, red pepper flakes, and water. Bring to a boil and then reduce heat to simmer, stirring frequently to keep pasta from sticking. This is what it looks like about halfway through.

When most of the water is absorbed, add the fresh spinach and stir, cooking for about 5 minutes. Toss in the shrimp and heat through, maybe another minute or so.

Serve with fresh grated Parmesan cheese on top if desired. Enjoy! ~TMMF

One Pot Shrimp Linguine

1 lb spaghetti or linguine

12 oz bag small shrimp

2 cloves garlic

1 14.5 oz can diced tomatoes

1 tsp dry basil

2 c fresh spinach

2 ¾ c water

1 tsp salt

½-1 tsp red pepper flakes

One Pot Spaghetti

This recipe, which I saw on Damn Delicious, is similar to many one pot dishes floating around out there. It’s easy, uses simple ingredients most people have on hand, and tastes great. I did make a few changes, in keeping with trying to keep costs down: I used kielbasa instead of andouille, used a handful of fresh basil instead of two cups, and substituted 3 nice tomatoes for the three cups of expensive grape tomatoes. It came out great and our whole family liked this.

So, let’s get cooking!

Dice the tomatoes, slice the onion thinly and cut in thirds or fourths, peel and slice the garlic, and coarsely slice the basil leaves.

Slice the sausage into pieces about half an inch wide. My daughter Megan did the slicing of the kielbasa, so some were a little thicker. ;-)

Place everything into large pot except for the parmesan cheese. I broke the spaghetti in half, but you can place it in whole, also.

Bring to a boil, then turn down the heat so it simmers. About 11 minutes or so should do it, but stir it several times while cooking so the pasta doesn’t stick.

Most of the liquid will be absorbed, but it’ll be somewhat saucy, which most everyone likes anyway. Toss in the parmesan cheese and some salt and pepper, stir thoroughly, and serve.

Enjoy! ~TMMF

One Pot Spaghetti

1 lb spaghetti
14-16 oz kielbasa
1 onion
3 lg tomatoes
handful fresh basil leaves
4 cloves garlic
4 ½ c water
1 c Parmesan cheese

One Pan Lemon Garlic Chicken Pasta

This recipe comes from No. 2 Pencil, and is it ever good! I love pasta. Oh boy do I love pasta! But most dishes made with it are heavily laden with wonderful sauces. They taste fantastic, but sometimes I like a pasta dish with a lighter taste, and this is a perfect recipe for that. And it’s a one pan meal!!

The original recipe had  lemon juice, lemon zest, and sliced lemons on top for a garnish. I increased the lemon juice, left out the zest, and as for the slices, it’s a waste unless they’re being used, like on fish or whatever. Not only would my kids have left them on the plate or just thrown them away, this isn’t a restaurant where I need to be that concerned about the appearance of the dish. So I skipped that step. ;-)

I also cut the oil in half, skipped the parmesan cheese in it (it was great without it!), used slightly more pasta, and threw in broccoli. I knew it would be wicked good with the lemon and chicken, and it was.

So, let’s get cooking!

Cube the chicken breast into 1 inch pieces….

….and mince the garlic. Do you mince it by hand? I do once in a while, but mostly I use my garlic press.

In a large skillet, sauté the chicken in the oil until just done.

Add the garlic, chicken broth, water, lemon juice, basil, pasta, and broccoli.

Bring to a boil, then turn heat down to low and cover, cooking for about 15 minutes. If there is too much liquid, uncover and cook for maybe another five minutes to reduce it. Of course you want some liquid in it, but if the pasta is struggling in it and yelling, “Help! I’m drowning! I can’t swim!” then a little liquid has to go. ;-)




And there you have it; it’s done! Enjoy! ~TMMF

One Pan Lemon Garlic Chicken Pasta

2 Tbl Oil
1 lb chicken breast
4 cloves garlic
2 c chicken broth
1 c water
½ c lemon juice
Lemon zest, optional
½ tsp dried basil
12 oz bowtie pasta
16 oz frozen broccoli

One Pan Enchilada Pasta

One pan, cheese, and Mexican to boot? I’m in! This great recipe comes from No. 2 Pencil. For veggies, it only had ½ a small onion, and you just know I’d up that somehow. I used more onion and added in green bell pepper. I could have added diced carrots or zucchini, which would have gone well in it, but I didn't have any on hand. I also threw in a can of black beans and some red pepper flakes, and left out the 2 Tbl oil. It didn‘t need that extra fat and served no purpose. It came our awesome!

So, let’s get cooking!

Dice the onion and green pepper, and mince the garlic.

In a large skillet, sauté the ground turkey, onions, peppers, and minced garlic with the packet of taco seasoning.

When thoroughly cooked, add the chicken broth, enchilada sauce, red pepper flakes, pasta, and drained, rinsed black beans. Bring to a boil on high heat, then turn heat down and simmer, covered, for 15 minutes.

While that's cooking, slice the scallions and black olives, if you're using them.

Uncover and cook an additional five minutes. Stir in 1 c of the Colby jack cheese, then top with the rest of the cheese and the scallions and black olives. Um, I may or may not have thrown in a big handful of shredded mozzarella cheese, too….. ;-)





Serve and watch the smiles. Enjoy! ~TMMF

One Pan Enchilada Pasta

1 lb ground turkey
1 sm onion
1 sm green bell pepper
2 cloves garlic
1 pkt taco seasoning
½ tsp red pepper flakes
1 19 oz can enchilada sauce
2 c chicken broth
8 oz rotini
2 c shredded Colby jack cheese
1 can black beans
scallions and black olives (optional)

One Pot Wonder Southwest Pasta

I love One Pot recipes, whether you throw it all in and just cook, or you use the same one pot or pan several times for the recipe. This one is from The Wholesome Dish, and since I love anything remotely Mexicanny, I had to try it. It came out soupier than many of the One Pot pasta recipes I’ve made, but that’s not a bad thing. I *love* soup, and this was SO good that my daughter Megan and I ate leftovers for breakfast the next day. Yup, we’re weird like that. ;-)

The only changes I made to this recipe was adding some chicken breast and a couple cloves of garlic. You know how I love garlic, and it keeps me safe from vampires, too. ;-)

So, let’s get cooking!

First cut the veggies. Slice the pepper and onion into strips about an inch long. Mince the garlic.

Measure out the two cups of frozen corn. Or if you’re like me and froze a huge bag of it without thinking, use a butter knife and hammer to hack off 2 cups of frozen corn. ;-)

Place the peppers, onions, tomatoes, corn, garlic, and pasta in a large pot.

Cut the chicken breast into cubes. This recipe would be fine without the chicken too, but I have a little carnivore named Timmy who asks for meat all the time. ;-)

Add the cubed chicken to the pot, along with the taco seasoning, oil, and broth.

Bring to a boil, then turn heat down to simmer, covered, for about 12-15 minutes.

Drain and rinse the black beans and add to the pasta mixture along with the cheese. Mix in until heated through, and serve it up.

Enjoy! ~TMMF

One Pot Wonder Southwest Pasta

1 green bell pepper
1 medium onion
2 cloves garlic
1 15 oz can diced tomatoes & chilies
14 oz pasta
1 chicken breast (optional)
1 packet taco seasoning
2 tsp oil
4 c chicken broth
1 15 oz can black beans
1 c fiesta blend shredded cheese

One Pan Taco Mac & Cheese

This recipe comes from yellowblissroad.com. I wanted to try it because it’s:
   1. A one pan recipe,
   2. Has a Mexican flair to it, and
   3. It’s macaroni and cheese! Need I say more??

With a few minor changes, it came out really good. I do suggest, however, that if you like things spicy, add some crushed red pepper to it. I think this really could have used a little more kick to it. I added in a green pepper, upped the fresh garlic and spice, and instead of using just cheddar cheese, I used half cheddar and half mozzarella. I’m a pushover when it comes to stringy cheesy yumminess.

So, let’s get cooking!

Dice the onion, green pepper, and tomatoes, and mince the garlic.

In a large skillet, sauté the ground turkey with the onion, pepper, garlic, and half the taco seasoning.

Add in the water, broth, uncooked pasta (I used rotini), diced tomatoes, and the rest of the taco seasoning.  Cover the skillet and cook over low-ish heat, simmering for 15 minutes. Make sure to stir it a couple times so the pasta won’t stick together into a giant, immovable mass of durum wheat that will last longer than the rock of Gibraltar.

Meanwhile, grate the cheddar cheese, and the mozzarella if needed. I buy my mozzarella already shredded, as it’s sometimes less expensive.

Uncover the skillet and turn up the heat to medium, cooking until most of the water is gone and the pasta is al dente, stirring frequently.

Remove from the heat, and stir in the cheeses until melted.

Serve up and enjoy! ~TMMF

One Pan Taco Mac & Cheese

1 lb ground turkey (or beef)
1 med. onion
1 green bell pepper
3-4 Roma tomatoes
3-4 cloves garlic
1 packet taco seasoning
3 c smallish dry pasta
1 c water
2 c beef broth
1 c extra sharp cheddar cheese
1 c mozzarella cheese