Recipe: Minute Minestrone

While nothing can beat the taste of real, home-made minestrone made from scratch with loads of fresh summer vegetables, if you're in a hurry, this stand-in version can be ready in a jiffy! For a tasty, healthy, one-pot meal that is on the table in minutes, this is a great alternative when you're hungry and pressed for time.

Minute Minestrone
(Serves 4-6.)

Ingredients:

(Photo credit: Wikipedia)

1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tsp Italian seasoning blend
1 can (48 oz) chicken broth
1 cup tomato-vegetable juice (such as V-8, or fresh-made if you have a juicer)
2 tsp red wine vinegar
1 can (14 oz) diced tomatoes
1 can (14 oz) garbanzo beans, drained
1 can (14 oz) cut green Italian style beans, drained
1 can (4 oz) sliced mushrooms, drained
salt and pepper to taste
Parmesan cheese for serving

Directions:

• In a large pot over medium heat, put the olive oil and onion and cook until the onion is just softened, then add the garlic and cook just until garlic is fragrant, about 1 minute.
• Add the seasoning, chicken broth, tomato juice, and red wine vinegar and cook until heated thoroughly.
• Turn heat to low and add the remaining ingredients. Slightly cover pot and simmer slowly for 10 minutes. Taste and season with salt and pepper if needed.
• Serve immediately in big bowls with bread if desired, and sprinkle with grated Parmesan cheese.

Recipe: Asian Inspired Beef Pot

This makes a great almost one-pot meal (you will need to cook the rice separately), and if you like Asian flavors, this one's got you covered! Plenty of veggies, paired with beef and sweet, spicy, and salty tones, make a great meal that will satisfy your taste buds and fill you up fast.

Asian Inspired Beef Pot
(Serves 6-8.)

Ingredients:

1 1/2 lb grass-fed beef, cut into very thin strips
1 Tbsp peanut oil
1 green bell pepper, cut in thin strips
1 red bell pepper, cut in thin strips
1 celery stalk, cut into thin strips
1 onion, cut in thin strips
4 oz fresh sliced mushrooms
4 oz fresh snow peas
1 can (8 oz) sliced water chestnuts
1 cup chicken broth
2 Tbsp soy sauce
2 Tbsp pineapple juice
1 tsp fresh grated ginger root
1 garlic clove, grated
Hot cooked rice for serving

Directions:

• In a large pot over medium-high heat, add oil and beef (in small batches) and cook quickly until beef is browned; remove as the strips cook to keep from overcrowding the pot.
• With pot still over medium-high heat, add the green pepper, red pepper, and the celery, and cook quickly until just softened slightly.
• Then add the onion, mushrooms, snow peas, and water chestnuts and cook until onion softens slightly.
• Add beef back into pot and stir to combine.
• With heat still on medium-high, stir in the remaining ingredients, quickly combining all ingredients with the sauce.
• Turn heat down to low and let ingredients cook together for about 3 to 5 minutes, very slowly.
• Serve hot over rice.

Recipe: One-Pot Meal: Turkey Black Bean Chili

This tasty recipe is simple to cook and clean up after - it only takes one pot! It's full of healthy fiber and hearty flavors, and makes a great meal to fight off the winter chill.

Turkey Black Bean Chili
(Serves 4-6.)

Ingredients:

(Photo credit: dejahthoris)

1 1/4 lb ground turkey (organic is best)
1 Tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 garlic clove, minced
1 cup whole kernel corn, canned or frozen
1 can (15 oz) black beans, rinsed and drained well
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 Tbsp chili powder or chili seasoning mix (more or less to taste)
salt and pepper to taste

Directions:

1. In a big pot over medium heat, put ground turkey and olive oil. Cook, breaking up the turkey, until the turkey is no longer pink.
2. Add the onion and green pepper and continue cooking until the both are softened, then add the garlic and cook for 1 minute more, stirring steadily.
3. Add remaining ingredients to pot, stir to combine, then slightly cover pot, turn heat down to low, and simmer slowly for 20 to 30 minutes or until flavors combine.
4. Serve hot out of the pot.