Delicious One Pot Dinners For the Family

We’ve rounded up 3 simple (but by no means boring), budget friendly, one pan dinners for your family. Feed a family of four for under £10 with each of these mouthwatering recipes.

Garlic Parmesan Pasta

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Recipe from damndelicious.net

Garlic and parmesan. A match made in heaven. And with the help of a single pan, you can make the easiest, most epic pasta ever.

What you’ll need:

1 tablespoon olive oil

4 cloves garlic, minced

500ml chicken stock

250ml milk, or more, as needed

2 tablespoons unsalted butter

300g uncooked fettuccine

Salt and freshly ground black pepper, to taste

85g freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley leaves

What you need to do:

  1. Heat olive oil in a large pan over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Stir in chicken stock, milk, butter and fettuccine; season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  4. Serve immediately, garnished with parsley, if desired

We recommend adding chopped mushrooms or broccoli at Step 2 for a heartier meal.

Mexican Chicken Tray Bake

Loaded with mouthwatering Mexican flavours, this smoky traybake is perfect for spicing up your midweek meals. Serve with a dollop of soured cream, fragrant coriander and creamy guacamole for a dish that will have people fighting for seconds.   

What you’ll need:

1kg pack chicken thighs and drumsticks

olive oil, for greasing

1 red pepper, deseeded and roughly chopped

2 yellow peppers, deseeded and roughly chopped

2 red onions, peeled and cut into wedges

90g jar Chipotle Chilli and Paprika paste

100g barbecue sauce

750g sweet potatoes, scrubbed and cut into wedges

100ml soured cream

coriander leaves, to garnish

guacamole, to serve

What you need to do:

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Slash the skin of each thigh and drumstick 2-3 times. Place in a large greased roasting tray with the peppers, garlic and red onion.
  2. Mix together the Chipotle paste and barbecue sauce. Spoon over the chicken and vegetables and toss well to ensure everything is coated. Roast for 15 minutes, then add the sweet potatoes. Carefully turn and baste everything in the juices and cook for a further 25-30 minutes until the chicken is cooked through and the vegetables are tender and starting to char. Remove from the oven and gently turn the vegetables again in the juices.
  3. Serve straight from the roasting tray, with spoonfuls of soured cream, coriander leaves to garnish, and guacamole on the side.

Tip: Using a whole jar of Chipotle paste makes for quite a fiery dish. If you prefer a milder flavour use half a jar – it will keep in the fridge for up to 28 days.

Salmon and Potato Casserole

This summer casserole is bright with citrus flavors and assembles quickly once the potatoes and lemons are sliced. Fresh basil, added right before serving, enlivens the flavor of the salmon.

What you’ll need:

4 salmon fillets (buy frozen fillets to save money)

2 tsp. salt

2 tsp. pepper

500g new potatoes

5 tbsp. olive oil

1 lemon

12 pitted black olives

2 tbsp. fresh lemon juice

1 tbsp. fresh orange juice

2 tbsp. chopped basil

1 tsp. fresh thyme leaves

What you need to do:

  1. Preheat oven to 425 degrees F. Season the salmon fillets with half a teaspoon salt and half a teaspoon pepper on both sides. Place the potatoes in a single layer in an 8 1/2- by 11-inch casserole. Drizzle 1 tablespoon of the olive oil over the potatoes and sprinkle with 1 teaspoon salt and 1 teaspoon pepper; roast in the oven for 15 minutes.
  2. Remove from oven and layer half the lemon slices over potatoes. Lay the fillets over the lemon slices, top with remaining lemon slices and olives, and return to oven. Reduce oven temperature to 250 degrees F and roast until salmon and potatoes are cooked through — about 40 minutes.
  3. Whisk the remaining olive oil, lemon juice, orange juice, remaining salt, and remaining pepper in a small bowl. Stir in the basil and thyme and drizzle over the warm salmon. Serve immediately.
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