Two One-Pot Meals Using Planned Overs

As much as I love planned overs, I think I might love one-pot meals even more.

There is just something about throwing everything into one pot or pan and having dinner come together with fewer dishes to wash that makes my heart happy!

Even better? Combining the two.

Using planned overs in a one-pot meal is one of my favorite ways to save both time and money. You're using ingredients you've already prepared, dinner comes together in minutes, and cleanup is a breeze.

Easy peasy!

These meals are perfect for late work nights, busy school evenings, or those days when you're running from one practice field to another.

Today I'm sharing two of my family's favorites.

Southwest Chicken Pasta

One of my favorite planned overs is making extra grilled chicken over the weekend (or from another dinner) so I have it ready for quick meals like this. I also cook extra penne pasta whenever I'm making it because I know I'll use it again.

Ingredients

• Leftover grilled chicken, cut into bite-sized pieces
• Cooked penne pasta
• 1 onion, diced
• Garlic (I never measure...just let your heart decide!)
• Butter
• 1½ cups chicken stock (I use homemade—recipe coming soon!)
• 1 can Mexican-style diced tomatoes
• 1 can black beans, drained and rinsed
• 1 packet taco seasoning (or homemade)
• Pinch of salt and pepper
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Sweet corn (optional)

Directions

In a large skillet or saucepan, sauté the onion and garlic in butter until soft and lightly caramelized.

Pour in the chicken stock, scraping up all the flavorful bits from the bottom of the pan.

Add the Mexican-style tomatoes, black beans, taco seasoning, salt, and pepper. Stir everything together.

Pour in the heavy cream and add the shredded Monterey Jack cheese. Stir until the cheese has completely melted into a creamy sauce.

Finally, stir in the grilled chicken and cooked penne pasta until everything is hot and coated in the sauce.

If your family likes corn, toss in a handful of sweet corn for a little extra color and sweetness.

Dinner is served!

Taco Spaghetti

This is another family favorite and one of the easiest ways to turn leftovers into a completely different meal.

Whenever I make tacos, I always cook extra meat because I know Taco Spaghetti is coming later in the week. If you also have leftover spaghetti noodles, dinner comes together in about 15 minutes.

Ingredients

• Leftover taco meat
• Cooked spaghetti noodles
• 1 onion, diced
• Garlic
• Butter
• 1 can Mexican-style diced tomatoes
• 1½ cups chicken stock
• 4 ounces shredded cheese

Directions

In a large skillet, sauté the onion and garlic in butter until soft.

Add the Mexican-style tomatoes and chicken stock.

Stir in the shredded cheese until it melts into a creamy sauce.

Add the leftover taco meat and cooked spaghetti noodles, stirring until everything is heated through and well combined.

That's it!

One pan, very little cleanup, and another meal your family will think you made from scratch.

I hope these recipes show you just how easy planned overs can be.

A little extra cooking today can mean a whole lot less stress tomorrow. That's one of my favorite ways to save money, reduce food waste, and make weeknight dinners so much easier.

I'll be sharing more one-pot meals, planned overs, homemade seasonings, and family favorites every Tuesday here on Everyday Grace.

Happy cooking!

Jennifer's Kitchen Tip:
Whenever you grill chicken, make twice as much as you need. Slice it, freeze it in meal-sized portions, and you'll always be 15 minutes away from dinner.