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Eating healthy and cooking with fresh ingredients go hand in hand. Whether you’re making a week’s worth by meal prepping or opting for a hearty kale salad, there’s no denying the fact that the act of cooking delivers a satisfying, healthful meal. Still, there are days when pulling out pots, skillets, and baking dishes to make dinner can feel like a lot of work. Enter: one-pot dinners. With just a single piece of cookware and fresh ingredients, these dishes produce a delicious meal without the extra work.

They’re truly a one-and-done kind of meal that saves you time, money, and a messy cleanup. Plus, each recipe offers something different, and most can be adaptable to fit any taste preference. Whether you’ve had a long day at work or don’t have the energy to cook on a lazy Saturday, a one-pot dinner can be the answer to your prayers. Below, we’ve gathered five interesting recipes to add to your weekly lineup.

Lobster Mac and Cheese

Ingredients

• 4 tablespoons butter divided use
• 2 tablespoons flour
• 2 1/2 cups water
• 4 cups milk (preferably whole)
• 1 pound corkscrew pasta uncooked
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 4 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 1/2 cups chopped cooked lobster meat plus more for garnish
• 1/2 cup panko breadcrumbs
• 2 tablespoons chives thinly sliced
• Cooking spray

Instructions

1. 1. Preheat the oven to 350°F and coat a baking dish with cooking spray.
   2. Melt two tablespoons of the butter in a large pot over medium heat.
   3. Add the flour to the pot and whisk until combined.
   4. Pour in the water and whisk until smooth and just thickened.
   5. Add the milk and whisk until combined.
   6. Stir in the pasta, salt, garlic powder, onion powder, smoked paprika, and pepper, then bring the mixture to a simmer.
   7. Cook for 10-12 minutes, stirring occasionally, until pasta is done.
   8. Turn the heat to low and then stir in the cheeses; keep stirring until the sauce is smooth, then fold in the lobster meat.
   9. Transfer the pasta mixture to the prepared baking dish.
   10. Melt the remaining two tablespoons of butter and stir it into the panko breadcrumbs.
   11. Sprinkle the breadcrumbs over the top of the pasta. Bake for 10-15 minutes or until topping is golden brown.
   12. Sprinkle with chives and garnish with additional chunks of lobster if desired. Serve immediately.

Skillet Chicken and Dumplings

Ingredients

• 1/4 cup stone-ground cornmeal
• 2 teaspoons paprika
• Salt and pepper
• One tube refrigerated biscuit dough
• 3 tablespoons unsalted butter
• 1 large onion, diced
• 1/3 cup all-purpose flour
• 32-ounce low-sodium chicken broth
• 4 cups chopped chicken
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/4 cup fresh flat-leaf parsley leaves, chopped

Instructions

1. Combine the cornmeal, paprika, and 1/2 teaspoon salt in a medium bowl.
2. Cut each biscuit dough round into quarters, then toss to coat with the cornmeal mixture. Set aside.
3. Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened.
4. Sprinkle with the flour and stir to coat the onions.
5. Slowly stir in the chicken broth, 1 cup at a time. Add two teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
6. Reduce the heat to a strong simmer and stir in the chicken, celery, and carrot.
7. Put the biscuit pieces on top of the chicken mixture, cover with the lid, and cook until the biscuit dough is cooked through, light and fluffy, for about 25 minutes.
8. Sprinkle with the parsley before serving.

Chicken Enchilada Skillet

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, seeded and diced
• ¼ teaspoon kosher salt
• 2 cups shredded chicken
• 1 can black beans
• 1 ½ cups red enchilada sauce
• 8 corn tortillas, sliced into 2-inch pieces
• 1 cup Mexican cheese blend
• ¼ to ½ cup chicken broth

Instructions

1. Heat a large 10-inch skillet over medium heat. Add the olive oil, onion, bell pepper, and salt, stirring to combine, then cook until the onion is translucent.
2. Overhead shot of cooked onion and bell pepper in a skillet.
3. Turn the heat to medium-low, then add the chicken, black beans, enchilada sauce, tortilla pieces, ½ cup cheese, and ¼ cup chicken stock, stirring until well combined.
4. Cook on low for 3-5 minutes or until the sauce has thickened and the tortillas have softened. Add an additional ¼ cup chicken broth if needed.
5. Turn off the heat, then sprinkle the remaining ½ cup of cheese. Allow to sit for about 5 minutes for the cheese to melt.
6. Serve with toppings of your choice.

Shrimp Chow Mein

Ingredients

• 1 tablespoon canola oil
• 3 boneless skinless chicken breasts, cubed
• 3 cups shredded cabbage or coleslaw mix
• 1 red pepper thinly sliced
• 1 cup shredded or matchstick carrots
• 1 cup stringless snap peas
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon salt
• 1/4 or 1/2 teaspoon red pepper flakes
• 4 cups low-sodium chicken broth
• 1/3 cup soy sauce
• 1/3cup hoisin sauce
• 340 grams whole grain spaghettini pasta or chow mein noodles
• Honey for sweetening if desired

Instructions

1. Add oil to a large pot and cook chicken over medium-high heat. Then add cabbage, pepper, carrots, and peas, and cook for 2-3 minutes, until veggies are softened slightly.
2. Add garlic, ginger, salt, and pepper flakes and cook for 1 minute.
3. Stir in broth, soy sauce, and hoisin sauce and bring to a boil over medium-high heat, then add pasta and reduce heat to medium.
4. Cover and cook, stirring every couple of minutes so that the pasta doesn’t stick together until al dente or desired tenderness is reached.
5. If desired, add a tablespoon or so of honey to balance out the soy sauce if needed.

Skillet Eggplant Parmesan

Ingredients

• 6 tablespoons extra-virgin olive oil
• 3/4 cup panko breadcrumbs
• 1 large eggplant, sliced into 1/2-inch thick rings
• Salt and pepper to taste
• 1 jar tomato-basil sauce
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1 8-oz. ball fresh mozzarella cheese, sliced or torn into thin pieces

Instructions

1. Preheat oven to 425ºF.
2. Heat 2 tablespoons of oil in a large oven-safe skillet over medium heat. Once hot, add panko breadcrumbs and cook for 5 to 7 minutes until crispy. Transfer to a bowl.
3. Add another two tablespoons oil to the pan. Arrange half of the eggplant slices in the pan, avoiding any overlap.
4. Let cook undisturbed for 5 minutes. Flip, and cook for another 3 to 4 minutes, until soft and caramelized on both sides. Season eggplant slices with salt and pepper and transfer to a plate.
5. Add the remaining 2 tablespoon of oil to the pan, and repeat with the second half of the eggplant slices.
6. Once all of the eggplant is sautéed and seasoned, remove pan from heat and let cool for a few minutes.
7. Pour half of the sauce into the skillet.
8. Next, layer half of the sautéed eggplant slices over the sauce. Top with 1/4 cup Parmesan and 3 tablespoons of parsley.
9. Sprinkle half of the toasted breadcrumbs over the Parmesan and parsley, and finish with half of the torn/sliced mozzarella.
10. Repeat in the same order, starting with remaining jar of sauce and ending with remaining half of mozzarella.
11. Drizzle extra-virgin olive oil overtop, and carefully transfer pan to the oven. Bake for 20 minutes then let cool in the pan for 5 minutes.
12. Garnish with remaining fresh chopped parsley before serving.