Senior Solutions: One-Pot Meals Make Prep & Cleanup Easy
by RYAN MILEJCZAK
A hearty, fulfilling meal might be the golden standard, but lengthy preparation time and a slew of dishes to clean up afterward can make mealtime daunting, especially for seniors with limited mobility and those who live alone.
That’s where one-pot meals come into play. They’re a breeze to prepare and even easier to clean up. Say goodbye to hours of prep and a sink full of dirty pots and pans!
Despite their ease of preparation, these meals are anything but boring. They’re rich, delicious, filling, and packed with nutrients. Let’s take a look at just a few of our favorite one-pot meals.
Chicken Cacciatore
Adapted from The Mediterranean Dish
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 small yellow onion, chopped
- 2 celery, chopped
- 2 zucchini, sliced
- 2 yellow squash, sliced
- ½ red bell pepper, chopped
- 8 oz cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 tsp oregano
- 3 sprigs thyme
- 2 tbsp fresh chopped parsley, plus more for garnish
- 1 cup red wine
- 28 oz can crushed tomatoes
- 2 tbsp olive oil
- Salt and pepper
- Pinch red pepper flakes
Instructions
First, season the chicken with salt and pepper on both sides, and underneath the skin.
In a large pot, heat the olive oil over medium high and add the chicken, skin side down. Let brown for about 4 minutes, then flip and cook for another four minutes before removing and setting aside.
Next, add the onions, celery, squash, zucchini, peppers, and mushrooms and cook over medium for about 5 minutes. Next, add the garlic, salt, pepper, oregano, thyme, parsley, and red pepper flakes and cook for another minute.
Add the red wine and let reduce by about half, then add the tomatoes and cook for another 10 minutes. Add the chicken, reduce heat to medium-low, and cook covered until chicken is cooked through, about 30 minutes. Serve hot garnished with parsley.
Pot Roast
Adapted from Cooking for my Soul
Ingredients
- 3 lbs boneless chuck roast
- 2 large yellow onions, sliced
- 6 garlic cloves, minced
- 1 pound carrots, peeled and sliced
- 1 ½ pounds yellow potatoes, cut into 1” cubes
- 2 tbsp tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 tsp Worcestershire sauce
- 4 sprigs thyme
- 2 sprigs rosemary
- Salt and pepper
- 2 tbsp olive oil
Instructions
Begin by preheating your oven to 300 degrees F.
While it heats, season the roast with salt and pepper on all sides. Heat the olive oil in an 8 quart dutch oven over medium high and sear the roast on all sides, about 5 minutes per side. Remove and set aside.
Reduce heat to medium and add the onions, cooking until they go clear, 2 to 3 minutes. Add garlic and cook for another 30 seconds, then add the red wine. Deglaze the pan for about 3 minutes, then add the beef broth, Worcestershire, tomato paste, thyme, rosemary, and bay leaf. Stir to combine and bring to a low boil.
Return the meat to the dutch oven, cover, and cook in the oven for one and half hours. Remove and add the carrots and potatoes, then cook for another 2 hours. Let cool slightly before serving.
Creamy Tomato Beef Pasta
Adapted from Recipe Tin Eats
Ingredients
- 1 lb ground beef
- 12 oz penne
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 14 oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp italian seasoning
- 3 ½ cups chicken stock
- 1/2 cup white wine
- ¾ cup heavy cream
- Salt and pepper
- 2 tbsp olive oil
Instructions
Begin by heating the olive oil over high in a large pot. Add the onion and cook until starting to go clear, about 1 minute, then add the garlic and cook for another 30 seconds.
Add the ground beef and cook for about 10 minutes. Add italian seasoning and tomato paste and cook for another minute. Next, add the white wine, deglazing the pan for about 2 minutes before adding the crushed tomato, chicken stock, salt, pepper, and red pepper flakes.
Stir to combine and then add the pasta and simmer for 15 minutes, stirring frequently. Add cream, then simmer for another couple minutes. Remove from the stove and let cool slightly before serving.