There are many people who feel exhausted even at the mere mention of cooking and it’s not even because of the actual cooking that has to be done. It is because of all the preparation that goes into cooking beforehand and the dirty dishes that are left behind after the cooking. For new moms with a toddler, for people who have to work from home but don’t have much time to cook lunch, and for every person who would like to have delicious lunch dishes without having to wear their fingers to the bone; we have got you! These incredibly easy one pot lunch casserole recipes will have you sorted for the entire week. There will be no messy sinks left behind, no mixing bowls and definitely no compromising on the nutrients your body needs. From your classic comforting soup to delicious potato bake to easy chicken recipes, this recipe guide will comfort and guide you to your new favourite dishes.

Classic Clam Chowder

Ingredients:

• 2 6.5 oz. cans chopped clams
• 2 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 3 stalks/ribs celery, chopped (about one cup)
• 2 garlic cloves, finely chopped
• ⅓ cup all-purpose flour
• 1 ½ cup milk
• Clam juice from the cans
• 2 medium Russet potatoes, peeled and diced small
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup heavy cream
• 2 tablespoons chopped fresh parsley or chives
• Oyster crackers, for serving (optional)
• 2 slices of bacon
• or
• ½ red bell pepper, diced and ½ green bell pepper, diced
• ½ teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar (optional)

Recipe:

1. There can be two options for you to start this dish, depending on if you wish to use bacon slices or not. You can either first cook the bacon in a dutch oven or a large pot on medium heat for 5-7 minutes, remove it with a slotted spoon and cook the rest of your recipe in that bacon fat; or you can remove the bacon completely. In that case, you can start by cooking the vegetables such as red bell pepper, onion, celery, and green bell pepper in butter over medium heat for 4-5 minutes.
2. Add the minced garlic to the pot over medium heat after the vegetables are slightly softened, and cook for another minute.
3. Sprinkle the flour over the vegetables and keep stirring continuously for two minutes until you add the milk and the clam juice. Whisk the concoction until it is smooth.
4. Set the gas on simmer but keep stirring continuously. It is essential that the flour mixture does not stick to the bottom of the pan or the sides, so keep scraping and stirring.
5. Now, add the diced potatoes, bay leaf, pepper, and the red wine vinegar (optional). Bring the mixture to a simmer and after that, reduce the heat to medium-low.
6. Cook the potatoes for about 15 minutes while keeping them partially covered, until the potatoes are tender and keep stirring.
7. Add the clams and their juices, cook it covered on simmer until about 12-15 minutes. The mixture should be slightly thickened when you add the cream. Cook until the cream is slightly warmed and remove the pot from heat.
8. Before serving, you can remove the bay leaf. Add bacon slices if you have used them and set aside or you can use the oyster crackers (optional). Enjoy the creamy and hearty one pot meal!

Easy 25 Minute Shrimp Scampi Pasta

Ingredients:

• 1 packet (12 ounces) spaghetti
• 1 pound (frozen) peeled and deveined shrimp (defrost it beforehand if using frozen)
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 shallots, finely chopped
• 1 lemon, juiced
• Pinch of lemon zest
• 2 lemon slices (optional, for garnish)
• ⅔ cup dry white wine
• ¼ teaspoon crushed red pepper flakes
• Pinch of kosher salt
• Freshly ground black pepper
• Garlic bread, for serving (optional)
• Green salad, for serving (optional)

Recipe:

1. After gathering all the ingredients, take a large pot and boil the spaghetti in salted water until it is tender. It can take up to 7-9 minutes. Drain the water.
2. Melt 1 tablespoon butter, and then within 20-30 seconds, add one tablespoon of olive oil over medium heat.
3. Add the garlic, red pepper flakes, and the shallots to the pot, and cook for about 3-5 minutes until the shallots are translucent.
4. Season the shrimp with salt and pepper before adding it to the pot, and cooking it for about 4-5 minutes over low heat until it is pink. Remove the shrimps from the heat.
5. Pour over the lemon juice and the wine in the pot. Bring it to a boil and scrape the bottom and sides of the pot so that all the flavours are infused together.
6. Add the remaining butter and olive oil to the pot, and cook this mixture in a simmer.
7. Add in your shrimps, spaghetti, and parsley to this mixture. Coat everything in this sauce, and give it a good stir. Garnish with a pinch of lemon zest, lemon slices, and green salad (optional). You can have this as it is or with garlic bread.

One Pot Potato Stuffing Casserole

Ingredients:

• ¼ cup chopped celery
• 1 onion, chopped
• 4 tablespoons butter
• Pinch of saffron (optional)
• ⅔ teaspoon of sugar (optional)
• 2 slices bread, cubed
• 4 large potatoes, peeled, cooked, and mashed
• ¼ cup chopped fresh parsley
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup hot whole milk
• 1 large egg, beaten
• ¼ teaspoon of parsley, chopped (to serve)

Recipe:

1. In a large skillet over medium heat, sauté the celery and onion in 2 tablespoons of butter until they are softened.
2. Add the bread cubes and stir them till they are slightly browned.
3. Mix in the potatoes, parsley, salt, milk, egg, saffron (optional), sugar (optional), and pepper. Combine them well.
4. Ladle the mixture into a greased 1-1/2-qt. baking dish. Slather it with the remaining two tablespoons of butter.
5. For 30-40 minutes, bake it uncovered at 350° till it is lightly browned. Serve this casserole hot with the chopped parsley.