The phrase "dump dinner," might sound a little gross, but if you can get over the initial psychological discomfort, the term is actually a weeknight lifesaver. A dump dinner is a meal where you can throw all the ingredients you'll need into one pot or pan, and any active cooking pretty much stops there. We're big fans of this method because we don't typically have any time to spare during the week. Plus, any chance to cut down on dishes we have to wash is fine by us! Ahead, find three one-pot recipes that are quick, easy, and won't break the bank — basically everything we could ever hope for in a post-work meal.
One Pot Mexican Chicken Quinoa Skillet
Serves 4
Ingredients
8 boneless, skinless chicken breast tenderloins, about 1-lb
2/3 cup dried quinoa
1 (15-oz) can pinto beans, rinsed and drained
1 cup chicken broth
1 cup salsa, at your favorite heat level, plus more for serving
1 green bell pepper sliced
1/2 medium yellow onion, sliced
1 fresh corn cob, shucked (approximately 1/2 cup fresh corn kernels)
1 tsp salt
1/2 tsp black pepper
Shredded Mexican style cheese, optional
2 tbsp chopped cilantro, optional
Sour cream for serving, optional
Directions
1. Pour uncooked quinoa into the bottom of a large saucepan. Add the rest of the ingredients, pouring the stock over last.
2. Bring to a boil. Reduce heat to medium and simmer for 20 minutes. Remove from heat, sprinkle on the cilantro, and then cheese to your liking, if using.
3. Cover and let sit for 5 minutes, or until cheese melts. Serve with additional salsa and garnish with sour cream.
Watch how it's done.
You're ready to eat!
Zucchini Noodles In Tomato Cream Sauce
Serves 4
Ingredients
4 medium zucchini, spirialized or cut into thin strips with a vegetable peeler
2 cups roughly chopped tomatoes
1/4 cup minced onion
3 large garlic cloves, minced
1/3 cup cream or half-and-half
1/2 cup grated Parmesan cheese, plus more for serving
2 tbsp roughly chopped fresh basil or 2 tsp dried basil flakes
1 tsp dried oregano
1/2 tsp cornstarch, optional
Salt, to taste
Pepper, to taste
Hot pepper flakes, optional
Directions
1. Put all of the ingredients into a large saucepan. Cover and simmer for 5 minutes over medium heat, stirring occasionally.
2. Uncover and cook over medium heat for another 5 minutes.
3. If you prefer a thicker sauce, add cornstarch during the last 5 minutes of cook time. Season with salt and pepper, and serve garnished with Parmesan cheese and hot pepper flakes.
Watch how it's done.
You're ready to eat!
Hearty Thai Vegetable Soup With Coconut Milk
Serves 4
You can substitute 2 cups Asian style frozen mixed vegetables for the fresh vegetables.
Ingredients
1 (32-oz) box of vegetable broth
1 can coconut milk
1 medium sweet potato, sliced into thin (1/8-" to 1/4-") rounds, about 2 cups
1 cup instant brown rice
1/2 cup thinly sliced red, orange or yellow bell pepper (approximately 1 small red pepper)
1/2 cup sliced white mushrooms
1/2 cup sugar snap peas
1/2 cup sliced or chopped carrots (approximately 1 small to medium carrot)
1/2 cup thinly sliced white onion (approximately 1/2 small yellow onion)
2-3 tbsp Sambal Oelek (3 if you like spicy!)
2 tbsp Thai fish sauce, omit for vegetarians
2 tbsp chopped cilantro
2-3, 2-" sticks fresh Lemongrass, available in the produce section of most supermarkets or 2 tbsp Gourmet Garden Lemongrass or Thai herb blend
Salt and pepper, to taste
Juice of one lime, to serve
Directions
1. Place all of the ingredients into a large soup pot.
2. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender.
3. Squeeze in lime juice before serving.
Watch how it's done.
You're ready to eat!
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