On my Lenten journey I have discovered a couple of easy weeknight meals. I’m going to call them “one-pot” wonders, because they can be made (mostly) in one pot. One pot recipes cut down on dirtying a kitchen full of dishes!
Both of these were called successes by Daughters 3 and 4. I don’t think there was enough meat in either one of them for The Hubs, who also called them ‘bland’. I find that to be a knee-slapper considering he doesn’t like things too spicy!
The first dish is a quick and easy fried rice. I literally threw this together in under 30 minutes! I had some leftover pork loin and leftover rice that needed to be used. I’m glad they didn’t go to waste.
The next one-pot wonder is a quick chicken dish. I didn’t use leftover chicken breast, but that would have cut down on prep time and cook time!
I am enjoying my journey thus far, and hope you are sticking to your own Lenten pledges. Look forward to more of my journey in the days and weeks to come and maybe some more one pot recipes.
Pork Fried Rice
- ½ Tablespoon Sesame oil
- 8 ounces leftover lean pork loin (or chop, diced)
- 1 cup frozen peas and carrots
- 2 – 3 green onions (sliced)
- 2 eggs (beaten)
- 2 cups leftover (or cold rice)
- 1 Tablespoon Hoisin
- 2 teaspoons low sodium soy sauce
- ½ teaspoon minced garlic
- ¼ teaspoon ground ginger
Heat oil in a large skillet. Add pork, peas and carrots, and green onions. Cook until carrots start to soften, stirring to prevent sticking or burning, about 10 minutes.
Push pork and vegetables to one side of the skillet and add beaten egg to the empty part of the skillet. Toss egg gently to scramble. As the egg sets, add the pork mixture into the egg mixture. Add the rice, Hoisin, soy sauce, garlic and ginger the pan. Toss gently to mix, continuing to stir gently for 5-10 minutes until the egg is set and all of the ingredients are combined thoroughly.
Reduce heat and continue to toss gently until everything is heated through.
Chicken and Asparagus Pasta Toss
- 12-16 ounces uncooked pasta (rotini, penne, shells, bow ties)
- 8 ounces boneless (skinless chicken breast, diced into small pieces)
- 2 Tablespoons olive oil
- 1 clove garlic (minced)
- 1 bunch asparagus spears (snapped and cut into about 2” pieces)
- ½ cup low sodium chicken broth
- 1 clove garlic (minced)
- Parmesan cheese
In a large dutch oven cook pasta. Drain pasta and set aside.
Add olive oil to dutch oven over medium heat. Add garlic and uncooked chicken. Saute until chicken is cooked through, about 10 minutes. Add cooked chicken to a bowl or dish with cooked pasta. Set aside. Add chicken broth and minced garlic to dutch oven. Add asparagus spears and cover with a lid. Boil gently until crisp tender.
Remove asparagus to bowl with pasta and chicken. Add pepper, salt, and parmesan cheese and toss to combine. Serve immediately.
This goes well with a crusty bread and green salad.