Dutch ovens are lovely for making one-pot family meals quickly that are delicious. The best ones are made of cast iron like the Uno Casa type, but there are other possibilities. All of them work to deliver amazingly simple meals with minimal effort.
These recipes are quick and effortless, but they sure don’t taste like it!
1. One-Pot Lasagna
This recipe serves 4 people.
PrintOne-Pot Lasagna
Ingredients
Scale
- 5 slices bacon, cut into cubes
- 1 medium onion, minced
- 2 carrots, diced finely
- 3/4 pound ground beef
- Salt and pepper
- One jar of your favorite tomato basil pasta sauce (a 25-ounce jar), or make your own
- 1/2 cup red wine (dry, optional. You can use broth or water instead)
- 1/2 cup cream cheese
- 4 ounces no-boil lasagna noodles
- 6 ounces mozzarella (fresh), sliced thinly
- Fresh basil leaves (optional, for serving)
- Parmesan cheese (optional, for serving)
Instructions
- Preheat the oven to 350°F. Brown the bacon in your Dutch oven, then add the carrot and onion and sauté for 3 more minutes. Add the meat and salt and pepper. Sauté the meat till it’s cooked.
- Pour in the tomato sauce and wine (or water or broth). Let simmer for 10 minutes. Stir in the cream cheese and let it melt.
- Break the noodles into large pieces and stir them into the mixture in the Dutch oven. Make sure all the noodle pieces are covered with sauce and lying flat.
- Tuck in some mozzarella slices in between the noodles and put the rest of them on top. Bake in the oven for 25 minutes.
- Let stand for 10 minutes. Serve with grated Parmesan and fresh basil leaves, if desired.
Nutrition
- Serving Size: 4
2. Dutch Oven Chili
PrintDutch Oven Chili
This recipe serves 8 people.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 garlic cloves, peeled and finely chopped
- 1 green pepper, cored, deseeded, and chopped
- 2 pounds lean ground beef
- 2 cans kidney beans, rinsed and drained (16 ounces each)
- 2 cans diced tomatoes (14 ounces each)
- 1 can beef or chicken broth (14 ounces)
- 2 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 tablespoon cumin powder
- 1 teaspoon dried oregano
- 1 pot sour cream (optional, for serving)
- 2 cups grated cheddar/Monterey Jack cheese (optional, for serving)
Instructions
- Heat oil in your Dutch oven. Sauté the onion, garlic and green pepper for a few minutes. Remove the vegetables and set them aside. Put the meat into the pan and brown, then put vegetables back in.
- Add the remaining ingredients. Bring to a boil. Reduce heat and simmer for 1 hour.
- Serve with the grated cheese and sour cream, if desired.
3. Chicken Ramen
PrintChicken Ramen
This recipe serves 4 people.
Ingredients
Scale
- 4 cups chicken stock
- 3/4 a pound chicken breasts, skinless and boneless
- One 1/2-inch piece fresh ginger, finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2 ounces shitake mushrooms, cut in half
- 1/2 tablespoon soy sauce or tamari
- 1 teaspoon toasted sesame oil
- 4 ounces dried ramen noodles (don’t use seasoning packets)
- 2 baby bok choy, sliced
- 1 cup fresh snow peas
- 2 scallions, sliced finely
Instructions
- In your Dutch oven, combine the stock, chicken breasts, ginger, and garlic and bring to a boil. Reduce to simmer covered for 25 minutes or till the chicken breasts are cooked all the way through.
- Add the shitake mushrooms, soy sauce or tamari, and sesame oil. Simmer (covered) for 10 minutes or till the vegetables are slightly soft. Take the chicken out and shred it using two forks.
- Add the ramen noodles to the pot and cook while stirring for 2 to 4 minutes. Stir in the snow peas as well as the bok choy. Cook for 2 minutes more.
- Serve in bowls topped with chopped scallions.
4. Dutch Oven Chicken Soup
PrintDutch Oven Chicken Soup
This recipe serves 4.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup fresh mushrooms, sliced
- 1 carrot, sliced
- 1 stick celery, chopped
- 1 small onion, diced
- 1/4 cup flour
- 16 ounces chicken broth
- 1 cup cooked chicken, cubed
- 4 ounces rice, any flavor
- 1 cup half-and-half
- Salt and pepper to taste
- Fresh parsley (optional, for serving)
Instructions
- Heat the oil in your Dutch oven.
- Add the vegetables. Sauté for 2 minutes.
- Whisk the chicken broth and flour together in a separate bowl till smooth, then add the mixture to the pot. Bring everything to a boil while stirring to prevent lumps.
- Cook for 5-6 minutes or till thickened.
- Add the rest of the ingredients. Heat gently, but don’t let the mixture come to a boil.
- Serve garnished with fresh parsley, if desired.