Imagine this. You can cook a great meal, really fast, with virtually no clean-up required. Heaven, right? Well, it turns out, we’re not dreaming. Whether it’s in a skillet, Dutch oven, or even a casserole dish, there’s this fabulous invention called one pot suppers, and it’s the quickest and easiest way to create hearty and healthy meals with virtually no scrubbing (or sobbing) afterwards. And PS. We’re focusing on the healthy here. These one pot suppers are lean, simple recipes hit the mark when it comes to nutrition.

Want to give your taste buds a treat? Cozy up and try these two comfort food recipes that will make you want to eat dinner in.


Prep time: 10 minutesOne Pot Supper: Mussels in Garlic Tomato Broth
Cooking time: 15 minutes
Serves 2
Serving Size: 5 ounces mussels, 1 1/3 cups vegetables, 3/4 cup rice, 1/2 cup broth

Helpful Hints:

  • Mussels steamed in a garlic, tomato, and white wine broth are easy and inexpensive to make.
  • Per serving: Calories 500, Calories from Fat 120, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 50 mg, Sodium 560 mg, Potassium 1390 mg, Total Carbohydrate 60 g, Dietary Fiber 8 g, Sugars 10 g, Protein 27 g, Phosphorus 555 mg
  • Store the mussels in the refrigerator until ready to cook.
  • The commercially raised mussels available today are cleaner than they used to be. Just wash them in cold water before using. Scrape off the beard or thin hairs along the shell.
  • If any mussels are open, tap them gently. Discard any that do not close.
  • Fish broth can be substituted for the white wine if preferred.
  • Slice the vegetables in a food processor fitted with a thin slicing blade.


  • Start vegetables.
  • While vegetables cook, wash mussels.
  • Finish dish.


  • 1 package microwave brown rice (to make 1 1/2 cups cooked rice)
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced onion
  • 2 large cloves garlic, crushed
  • 1 cup sliced celery
  • 4 plum tomatoes, cut into large cubes (about 2 cups)
  • 1/2 cup dry white wine
  • 1/4 teaspoon freshly ground black pepper
  • 3 pounds mussels
  • 1/4 cup chopped parsley


1. Microwave brown rice according to package instructions. Divide 1 1/2 cups between 2 large soup bowls. Save remaining rice for another meal.

2. Heat the oil in a large saucepan over medium heat. Sauté the onion, garlic, celery, and tomatoes until they start to shrivel but not brown about 5–6 minutes. Add the white wine and black pepper and bring to a boil.

3. Add the mussels and cover the saucepan tightly. Let boil about 3 minutes, shaking the pan several times. The wine will boil up over the mussels and they will open. As soon as they are open, take the pan off the heat. Do not overcook. The mussels will become rubbery.

4. To serve, lift the mussels out of the pan with a slotted spoon and place in the 2 large soup bowls over the rice. Discard any mussels that do not open. Spoon the broth over the mussels. Sprinkle with the parsley and serve.


Prep time: 5 minutesOne Pot Suppers: Comfort Food Recipes to Warm You
Cooking time: 10 minutes
Serves 2
Serving Size: 5 ounces chicken, 1 3/4 cups vegetables, 3/4 cup pasta, 1/3 cup sour cream

Helpful Hints:

  • With this hearty dish, the pasta cooks right in the sauce. Turkey, mushrooms, and spinach give it a light touch. Serve it right from the skillet.
  • It’s important to use fresh pasta from the supermarket for this recipe. Fettuccini can be used instead of linguine.
  • Any type of reduced-fat cheese can be used.
  • Minced garlic can be found in the produce section of the market.


  • Prepare first 8 ingredients.
  • While turkey and pasta cook, prepare remaining ingredients.


  • 2 teaspoons canola oil
  • 3/4 pound boneless turkey breast, cut into 1-inch pieces
  • 3/4 cup frozen chopped onion
  • 2 teaspoons minced garlic
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup reduced-sodium, no-sugar-added pasta sauce
  • 1/2 cup water
  • 2 cups sliced baby bella mushrooms
  • 3 ounces fresh whole-wheat linguine, broken into 4–5-inch pieces
  • 2 packed cups washed, ready-to-eat spinach
  • 1/2 cup fresh basil, torn into bite-size pieces
  • 1/4 cup shredded reduced-fat sharp cheddar cheese
  • 3 tablespoons reduced-fat sour cream


1. Heat oil in a medium-size nonstick skillet over medium-high heat. Add turkey, onion, and garlic. Sauté 3 minutes, turning turkey pieces to brown all sides. Sprinkle with salt and pepper.

2. Add the pasta sauce, water, mushrooms, and linguine. Stir to mix well. Bring to a simmer. Reduce heat to medium, cover with a lid, and cook 3 minutes. The linguine should be cooked through. Add a little water if sauce is dry before pasta is cooked.

3. Add spinach and basil, stirring until spinach wilts. Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese. Serve on 2 dinner plates. One Pot Supper: Mussels in Garlic Tomato Broth

Find these recipes and more in Delicious One-Pot Dishes by Linda Gassenheimer. This great collection of one pot suppers includes 60 amazing recipes that are a snap to prepare, packed with flavour, and good for you, too. Each recipe is designed to be stewed, braised, slow-cooked, or steamed—in a single pot.

Reprinted with permission of the American Diabetes Association (2015).

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