One-Pot Wonders: Budget Edition
I’m a huge fan of One-Pot Wonders and even One-Tray Wonders. If I can put all ingredients in one casserole dish, on a tray, or in a crockpot, I’m sold. One-Pot Wonders are incredibly easy and save lots of time (win-win!). Need some One-Pot Wonder inspiration? Look no further! I’ve included my favorite recipes that are kid-approved and, as an extra bonus, budget-friendly.
Without further ado, I present you One Pot Wonders: Budget Edition!
Greek Roasted Vegetables
500 g firm potatoes
1 ½ cups of cooked chickpeas
½ cup pitted black olives
1 cup diced zucchini
2 tbsp oil
2 tsp dried oregano
½ tsp salt
1 red onion
fresh oregano (to sprinkle over)
Set the oven to 225°C/425°F.
Cut the potatoes into pieces. Drain and rinse the chickpeas. Put potatoes, chickpeas, and olives on a plate and mix with oil, oregano, and salt.
Spread evenly on a baking sheet.
Transfer baking sheet to a middle rack in preheated oven for roughly 20 minutes.
Add zucchini and roast for another 10 minutes.
Serve with tzatziki and Greek salad on the side.
Mexican Quinoa Casserole
1 tablespoon olive oil
½ cup finely chopped yellow onion
1 cup quinoa, rinsed
1 ½ cups vegetable broth
2 cups black beans, drained and rinsed
1 can diced tomatoes, with the juice (14.5 oz)
1 cup corn kernels
2 cups fresh or 1 cup frozen spinach
2 tsp chili powder
1 tsp cumin
1 tbsp dried oregano
1 tsp cinnamon
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
Mix all ingredients in a casserole dish with a lid. Make sure to mix everything well so all quinoa grains are coated.
Cook covered for 30 minutes in the middle of the oven. Remove the lid and keep cooking for another 15 minutes.
Serve with guacamole, salsa, and tortillas.
Creamy Sweet Potato Lentil Stew
I love preparing dinner in a crockpot because I can start the crockpot 8 hours ahead and forget about it while I get other things done.
Adapted from recipe by One Green Planet
2 medium sweet potatoes, cut into chunks
1 cup red lentils, rinsed
1 cup broccoli
½ white onion, thinly sliced
2 cups full-fat coconut milk
2 cups low-sodium vegetable broth
juice from 1/2 lemon
1 tablespoon olive oil
3 cloves garlic, minced
1-inch ginger, thinly sliced
1 tablespoon tahini
2 teaspoons ground cumin
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
dash of red pepper flakes (optional)
salt and pepper, to taste
Heat oil in a frying pan. Add garlic, ginger, and onion, and cook for 3-4 minutes until soft and translucent.
Stir in spices and toast for 1 minute.
Add onion and spice mix to a 5- to 8-quart crock pot along with the remainder of the ingredients except for the lemon juice and tahini.
Cook on low heat for 8 hours.
Add the lemon juice and season with salt and pepper to taste.
Transfer half of the stew into a blender. Blend until smooth. Pour back into the pot and stir to combine.
If you have been following us for a while, you know that we’re all about living budget friendly so naturally eating healthy, climate smart and good is huge part of that so we have been writing lots of posts about that. Our web site has lots of posts about budget friendly living and tons of recipes so do a search but to get you started here are more posts about eating on a budget: