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Three Tasty One-Pot Recipes

Three Tasty One-Pot Recipes

Recipe Details
YIELD: 6 servings
PREP TIME: 20 minutes
TOTAL TIME: 7 hours 50 minutes

Three Tasty One-Pot Recipes

1 package (12 oz) fully cooked chicken sausage (any flavor), sliced
1½ cups cubed (1-inch) butternut squash
1 large onion, finely chopped (1 cup)
3 cans (15.5 oz each) great northern beans, drained, rinsed
¾ cup dry white wine or chicken broth
¼ cup chopped dry-pack sun-dried tomatoes
2 teaspoons dried minced garlic
1 dried bay leaf
½ teaspoon salt
¼ teaspoon pepper
1 can (14.5 oz) tomatoes with basil, garlic and oregano, undrained
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
1 tablespoon finely chopped fresh basil leaves


Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, gently mix sausage, squash, onion, beans, wine, sun-dried tomatoes, garlic, bay leaf, salt and pepper. Pour tomatoes over top.

Cover; cook on Low heat setting 7 hours 30 minutes to 8 hours 30 minutes (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).

Remove bay leaf before serving. Sprinkle with parsley and basil.


YIELD: 8 servings
PREP TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes

2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 large bell peppers (any color), chopped
2 poblano chiles, seeded, chopped
2 cloves garlic, finely chopped
½ cup uncooked pearl barley
2 cups water
2 cans (14.5 oz each) diced tomatoes, undrained
1 cup vegetable juice
2 tablespoons chili powder
1½ teaspoons ground cumin
1 can (15 oz) black beans, drained, rinsed
1 can (15 oz) spicy chili beans with sauce, undrained
Chopped fresh cilantro
Salt and pepper

In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion, bell peppers, chiles and garlic in oil 5 minutes, stirring frequently, until tender.

Stir in remaining ingredients except beans and cilantro. Reduce heat. Cover; simmer 30 minutes.
Stir in beans. Cover; cook about 30 minutes longer or until barley is tender. Sprinkle individual servings with cilantro.


YIELD: 8 servings
PREP TIME: 20 minutes
TOTAL TIME: 55 minutes

2 cups original all-purpose baking mix
2/3 cup water
2 tablespoons chopped fresh cilantro
1 medium onion, chopped (½ cup)
1 medium zucchini, sliced ¼ inch thick
2 cups cut-up cooked chicken
2 cups barbecue sauce
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Sour cream

Heat oven to 450°F. Grease 13×9-inch pan with cooking spray. In medium bowl, stir baking mix, water and cilantro until soft dough forms. Spread in bottom of pan.

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until almost tender. Add zucchini; cook 3 minutes longer. Remove from heat. Stir in chicken, barbecue sauce and corn; spoon over dough.

Bake uncovered 22 to 28 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with sour cream.

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