ONE POT Recipes on a BUDGET! $4 per Meal Serving!

One Pot Meals on a BUDGET! $4 per Serving
Hi Guys! Today we're going to be making some one pot meals that are not only delicious, but also a great way to stretch your meals and grocery budget for the week. I'm partnering with Capital One to share how you can get cash back with the Savor card just by doing what you love – eating and cooking!
#CapitalOnePartner @CapitalOne

Recipes:

One Pot Cajun shrimp pasta

1 lb shrimp
1 cup onion, chopped
4 oz cream cheese
4 cloves garlic, minced
½ bag of frozen bell peppers
1 cup chicken broth
2 tsps cajun seasoning
1 24 oz jar of marinara
8 oz dried linguine pasta

In a bowl, marinate the shrimp with cajun seasoning, salt and pepper for 15 minutes.
When ready to cook, in a large pot, drizzle some olive oil and cook the shrimp on each side for about 1-2 mins until pink. Remove from pot and add the frozen bell peppers and onion.
Stir fry for 3-4 minutes until tender. Remove from pot and set aside.
Add some more olive oil and add the garlic. Cook for a minute until fragrant.
Add marinara, 1 tsp cajun seasoning, chicken broth, and linguine pasta. Boil in one pot for 12-15 minutes until tender. Make sure to stir occasionally so the pasta does not stick to the bottom of the pot and burn.
Halfway through the cooking process, add the cream cheese and let it melt.
When the pasta is fully cooked, mix with the bell peppers and shrimp. Finish it off with a squeeze of lime juice and cilantro.

Enjoy!

One pot Thai chicken and rice:

2 lbs chicken legs
½ bag frozen bell peppers
½ an onion, chopped
4 cloves garlic, minced
½ can coconut milk
1 cup water
1 cup jasmine rice
2 tbsps Green curry paste
1 tsp kosher salt
½ a zucchini, chopped
jalapeno slices
cilantro
In a large pot, sear the chicken legs until golden brown about 5 minutes each side. Be sure to season it with salt and pepper before cooking. Remove the chicken and any excess oil.
Next, saute the onion, bell peppers, garlic, and zucchini until tender, about 3 minutes. Add thai green curry paste, 1 tsp kosher salt and mix with the veggies.
Add coconut milk, water, jasmine rice. Smooth the rice out and nestle
the chicken on top.
Bring the liquid to boil and then simmer on medium / low heat for 20-25 minutes until the chicken is thoroughly cooked and rice is fluffy. Garnish with jalapeno and cilantro.

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