35+ Easy and Delicious One-Pot Sunday Recipes for a Relaxing Day

Sundays are the perfect day for relaxation and indulging in home-cooked meals that require minimal effort and clean-up.

The last thing you want to do after a busy week is spend hours in the kitchen. That’s where one-pot recipes come in — offering the perfect solution for stress-free meals.

Whether you’re craving something hearty, comforting, or light and fresh, these dishes are designed to cook all the ingredients together in a single pot, making both preparation and cleanup a breeze.

In this blog, we’ll explore 35+ Sunday one-pot recipes that are sure to impress your family or guests while allowing you to enjoy the day with minimal fuss.

From savory soups and stews to satisfying pastas and casseroles, each recipe is designed to help you savor the simplicity of a perfect Sunday meal.

Let’s dive in and discover how you can make your Sundays even more enjoyable with these easy one-pot wonders.

35+ Easy and Delicious One-Pot Sunday Recipes for a Relaxing Day

These 35+ Sunday one-pot recipes are a game-changer for anyone looking to simplify their weekend meal prep.

With just one pot, you can create a wide variety of delicious dishes that will satisfy your taste buds without overwhelming you in the kitchen.

Whether you’re in the mood for a cozy soup, a hearty stew, or a flavorful pasta, these recipes offer something for every craving.

So, next Sunday, ditch the complicated multi-pot meals and opt for these easy, delicious one-pot dishes.

After all, Sundays are meant for relaxation, and these recipes allow you to do just that — enjoy the food, the company, and the simple pleasures of a Sunday well spent.

Sunday One-Pot Vegetable Soup

This hearty one-pot vegetable soup is perfect for a cozy Sunday meal. Packed with seasonal vegetables, lentils, and aromatic herbs, it’s a nourishing dish that requires minimal effort. All the ingredients are cooked together in a single pot, making cleanup easy, while delivering a flavorful and wholesome soup.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 potato, cubed
• 1 cup green lentils, rinsed
• 1 can diced tomatoes (14.5 oz)
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the carrots, celery, zucchini, and potato to the pot. Stir to combine, cooking for an additional 5 minutes.
3. Stir in the lentils, diced tomatoes (with juices), vegetable broth, bay leaf, and dried thyme. Bring the mixture to a boil.
4. Lower the heat, cover the pot, and let the soup simmer for 30-40 minutes or until the lentils and vegetables are tender.
5. Remove the bay leaf and season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This vegetable soup is a warm, filling meal that’s easy to prepare and packed with nutrients. It’s perfect for a Sunday when you want something comforting but don’t want to spend too much time in the kitchen. The lentils add a hearty, protein-rich element, while the vegetables provide an abundance of vitamins and fiber. The simple seasoning lets the natural flavors of the vegetables shine through, creating a dish that is both satisfying and healthy.

Sunday One-Pot Chicken and Rice

A deliciously simple one-pot chicken and rice dish that combines tender chicken, fluffy rice, and flavorful seasonings in a single pan. This is a satisfying Sunday meal that’s easy to prepare and delivers comforting flavors without much fuss.

Ingredients:

• 2 tablespoons olive oil
• 4 bone-in, skinless chicken thighs
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon turmeric (optional)
• 1/2 cup frozen peas
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper. Brown the chicken thighs in the pot for about 4-5 minutes per side until golden. Remove the chicken and set it aside.
2. In the same pot, add the chopped onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.
3. Stir in the rice, chicken broth, paprika, oregano, and turmeric. Bring to a boil.
4. Place the chicken thighs back into the pot, skin-side up. Lower the heat, cover the pot, and simmer for 20-25 minutes until the rice is cooked and the chicken is tender.
5. In the last 5 minutes of cooking, add the frozen peas.
6. Remove the chicken and fluff the rice with a fork. Serve the chicken on top of the rice and garnish with fresh cilantro.

This dish is the epitome of comfort food, combining the savory flavors of chicken with the aromatic spices and tender rice. It’s the perfect one-pot meal for a lazy Sunday because it requires little attention while cooking. The chicken becomes beautifully tender as it cooks in the broth, while the rice absorbs all the delicious flavors. The peas add a pop of color and sweetness, making this dish both visually appealing and flavorful.

Sunday One-Pot Pasta Primavera

A vibrant, veggie-packed one-pot pasta primavera is an easy and light dish that’s perfect for a relaxed Sunday. With fresh vegetables, pasta, and a creamy sauce, this dish offers a burst of flavors and is ready in just one pot.

Ingredients:

• 2 tablespoons olive oil
• 1 red onion, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 12 oz pasta (penne or spaghetti)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced onion, bell pepper, and zucchini, sautéing for 5-6 minutes until the vegetables start to soften.
2. Add the garlic and cherry tomatoes to the pot, and cook for another 2 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Add the pasta to the pot, ensuring it’s submerged in the broth. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and the liquid has mostly absorbed.
5. Lower the heat and stir in the heavy cream. Cook for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper.
6. Serve the pasta hot, garnished with fresh basil and Parmesan cheese, if desired.

This pasta primavera is a fresh and flavorful dish that highlights the natural sweetness of the vegetables. The creamy sauce ties everything together, creating a satisfying meal without being too heavy. It’s a wonderful dish to prepare when you want something light yet filling, making it an ideal choice for a Sunday dinner. The one-pot method simplifies the cooking process and reduces cleanup, allowing you to enjoy your meal with minimal effort. The addition of fresh basil and Parmesan adds a final burst of flavor, elevating the dish to something truly delightful.

Sunday One-Pot Beef Stew

This rich and comforting beef stew is a perfect Sunday dish, packed with tender chunks of beef, root vegetables, and a savory broth. It’s an ideal meal for those colder days when you want something hearty and full of flavor, all cooked in a single pot.

Ingredients:

• 2 tablespoons olive oil
• 1.5 lbs beef stew meat, cut into cubes
• Salt and pepper to taste
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 parsnips, peeled and chopped
• 2 potatoes, peeled and cubed
• 4 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 tablespoon tomato paste
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef stew meat with salt and pepper. Brown the beef in batches, cooking for 3-4 minutes per side until browned. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
3. Stir in the carrots, parsnips, and potatoes, cooking for another 5 minutes.
4. Return the beef to the pot and add the beef broth, thyme, bay leaves, Worcestershire sauce, and tomato paste. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. If you prefer a thicker stew, mix the flour with a small amount of water to create a slurry, and stir it into the stew about 15 minutes before serving.
7. Garnish with fresh parsley and serve hot.

This beef stew is the epitome of comfort food, with rich, hearty flavors that get better as it simmers. The tender beef, combined with the earthy vegetables and savory broth, creates a dish that is both satisfying and nourishing. The slow cooking process allows all the flavors to meld together, making it an excellent choice for a lazy Sunday. It’s a one-pot wonder that requires minimal hands-on time, leaving you with a delicious, filling meal to enjoy all day long.

Sunday One-Pot Shrimp Paella

This one-pot shrimp paella is a flavorful and vibrant dish, perfect for a sunny Sunday. Packed with succulent shrimp, colorful vegetables, and a fragrant blend of spices, it’s a satisfying and easy-to-make meal that captures the essence of Mediterranean cooking.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 cup short-grain rice (like Arborio or Bomba)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 1 can diced tomatoes (14.5 oz)
• 2 cups chicken broth
• 1 cup frozen peas
• 1 lb shrimp, peeled and deveined
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 5-6 minutes until the vegetables are softened.
2. Stir in the rice, smoked paprika, and saffron threads (if using). Cook for 2-3 minutes, allowing the rice to absorb the spices.
3. Add the diced tomatoes (with juices) and chicken broth. Stir to combine, then bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 15 minutes. After this time, add the frozen peas and the shrimp, spreading them evenly over the rice.
5. Cover and cook for an additional 5-7 minutes, or until the shrimp are cooked through and the rice is tender.
6. Season with salt and pepper to taste. Serve with lemon wedges and fresh parsley.

This shrimp paella is a colorful, flavorful, and satisfying one-pot meal that brings a taste of Spain to your kitchen. The smoky paprika and saffron give the dish a rich, aromatic flavor, while the shrimp adds a touch of elegance. It’s an ideal dish for a Sunday when you want to impress guests or simply indulge in a special meal. The beauty of this dish lies in its simplicity — you only need one pot to prepare it, and the ingredients come together to create a delightful symphony of flavors.

Sunday One-Pot Mushroom Risotto

Creamy and decadent, this one-pot mushroom risotto is the perfect Sunday dinner. It’s a comforting, savory dish made with earthy mushrooms and arborio rice, slowly cooked in a flavorful broth until the rice is tender and infused with all the rich, aromatic flavors.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 lb mushrooms, sliced
• 1 cup arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for 5-6 minutes until they release their moisture and begin to brown.
3. Stir in the arborio rice, cooking for 1-2 minutes until it becomes slightly translucent.
4. Pour in the white wine (if using) and cook, stirring constantly, until it’s mostly absorbed.
5. Gradually add the broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue adding broth until the rice is creamy and tender, about 20-25 minutes.
6. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
7. Serve the risotto hot, garnished with fresh thyme.

This mushroom risotto is the ultimate comfort food — creamy, rich, and packed with deep umami flavors from the mushrooms. The process of gradually adding the broth creates a velvety texture that’s the hallmark of a great risotto. It’s an easy one-pot dish that feels special enough for a Sunday meal, and the Parmesan adds the perfect finishing touch. Whether you’re cooking for yourself or for a crowd, this risotto is guaranteed to impress.

Sunday One-Pot Spaghetti Bolognese

This one-pot spaghetti Bolognese is a classic Italian comfort food that combines rich, savory meat sauce with perfectly cooked pasta in a single pot. It’s an easy and satisfying meal that’s perfect for a relaxed Sunday dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 lb ground beef or ground turkey
• 1 can diced tomatoes (14.5 oz)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups beef or vegetable broth
• 12 oz spaghetti
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook for 5-6 minutes until the vegetables are softened.
2. Add the ground beef or turkey to the pot, breaking it up with a spoon. Cook until browned, about 6-7 minutes.
3. Stir in the diced tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Cook for 2-3 minutes to combine the flavors.
4. Add the broth and bring the mixture to a boil. Once boiling, add the spaghetti, breaking it in half if necessary to fit it into the pot.
5. Reduce the heat to low and cover the pot. Simmer for 15-20 minutes, stirring occasionally, until the spaghetti is cooked and the sauce has thickened. Add more broth if necessary to keep the pasta submerged.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley and grated Parmesan cheese, if desired.

This one-pot spaghetti Bolognese brings all the flavor of the classic Italian dish without the need for multiple pots. The meat sauce simmers while the pasta cooks, allowing the spaghetti to soak up the savory tomato sauce. It’s a perfect Sunday dinner for families, offering a comforting, hearty meal that requires minimal cleanup.

Sunday One-Pot Chickpea Curry

A fragrant and flavorful one-pot chickpea curry that’s hearty, comforting, and perfect for a Sunday evening. Made with coconut milk, tomatoes, and a mix of spices, it’s a satisfying vegetarian dish that can be served over rice or with naan for a complete meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can diced tomatoes (14.5 oz)
• 1 can coconut milk (14 oz)
• 2 cans chickpeas (15 oz each), drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon salt (or to taste)
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 4-5 minutes until the onion is soft and fragrant.
2. Stir in the cumin, turmeric, coriander, and cinnamon. Cook for 1-2 minutes, letting the spices become fragrant.
3. Add the diced tomatoes, coconut milk, chickpeas, and vegetable broth. Stir well to combine.
4. Bring the curry to a simmer, reduce the heat to low, and cook for 20-25 minutes, allowing the flavors to meld together.
5. Season the curry with salt to taste. Serve hot, garnished with fresh cilantro and accompanied by rice or naan.

This chickpea curry is a flavorful, vegan, and gluten-free one-pot meal that brings bold, warming spices to your table. The rich coconut milk base creates a creamy texture, while the combination of spices gives the dish a complex, aromatic flavor. It’s a wonderful option for a Sunday dinner when you want something nourishing yet easy to make.

Sunday One-Pot BBQ Chicken

This easy one-pot BBQ chicken combines tender chicken with smoky barbecue flavors, cooked all together in one pot for a delicious, fuss-free meal. Perfect for a laid-back Sunday, it pairs well with mashed potatoes, cornbread, or a fresh green salad.

Ingredients:

• 2 tablespoons olive oil
• 4 bone-in, skinless chicken thighs
• Salt and pepper to taste
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup BBQ sauce (store-bought or homemade)
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper. Brown the chicken on both sides for about 4-5 minutes until golden. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
3. Stir in the BBQ sauce, chicken broth, apple cider vinegar, smoked paprika, and dried thyme. Bring to a simmer.
4. Return the chicken thighs to the pot, spooning some sauce over them. Cover the pot and simmer for 25-30 minutes, until the chicken is tender and fully cooked.
5. Garnish the BBQ chicken with fresh cilantro and serve with your favorite sides.

This one-pot BBQ chicken is an easy, satisfying meal that brings the smoky, tangy flavors of barbecue to your table without the need for a grill. The chicken becomes incredibly tender as it simmers in the flavorful sauce, soaking up all the delicious spices. It’s a great choice for a Sunday meal when you want comfort food with minimal effort. The simple ingredients and easy preparation make this a perfect go-to recipe for a laid-back, enjoyable day.

Sunday One-Pot Lemon Garlic Chicken and Rice

This one-pot lemon garlic chicken and rice is a bright and flavorful dish, packed with tender chicken, aromatic garlic, and a zesty lemon kick. It’s a perfect Sunday meal that combines simplicity with vibrant flavors, all cooked in a single pot.

Ingredients:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 ½ cups long-grain white rice
• 3 cups chicken broth
• Zest and juice of 2 lemons
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
3. Stir in the rice, coating it with the onion and garlic mixture for 1-2 minutes.
4. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir to combine, then bring the mixture to a boil.
5. Reduce the heat to low and return the chicken breasts to the pot, placing them on top of the rice. Cover and simmer for 20-25 minutes, until the rice is cooked and the liquid is absorbed.
6. Garnish with fresh parsley before serving.

This lemon garlic chicken and rice dish is a bright and savory meal that’s perfect for a Sunday dinner. The lemon adds a refreshing zing, while the garlic and herbs bring depth of flavor to the chicken and rice. It’s a complete meal cooked in one pot, making it an easy and delicious option for a relaxing day at home.

Sunday One-Pot Sausage and Potato Hash

This hearty and satisfying one-pot sausage and potato hash is a perfect Sunday breakfast or brunch option. It’s a savory, comforting dish that combines crispy potatoes, juicy sausage, and eggs for a filling meal that requires minimal effort.

Ingredients:

• 2 tablespoons olive oil
• 1 lb sausage (bulk or casings removed)
• 4 medium potatoes, peeled and diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 eggs
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove the sausage and set aside.
2. In the same pot, add the diced potatoes and cook, stirring occasionally, for 10-12 minutes, until golden and crispy on the outside and tender on the inside.
3. Add the chopped bell pepper, onion, and garlic to the pot. Cook for an additional 5-6 minutes, until the vegetables are softened.
4. Return the cooked sausage to the pot, and stir everything together. Season with salt and pepper to taste.
5. Make four wells in the hash and crack an egg into each one. Cover the pot and cook for about 5-7 minutes, until the eggs are cooked to your desired level of doneness.
6. Garnish with fresh parsley before serving.

This sausage and potato hash is a comforting and filling dish that’s perfect for a Sunday brunch. The crispy potatoes and savory sausage blend beautifully with the eggs, making it a satisfying meal that’s sure to keep you full all day. It’s a great one-pot meal that requires very little cleanup, making it an easy go-to for a relaxing weekend morning.

Sunday One-Pot Veggie Pasta Primavera

A light and fresh one-pot veggie pasta primavera packed with colorful vegetables, garlic, and a hint of lemon. It’s a perfect dish for a healthy Sunday meal, offering a mix of textures and vibrant flavors that are both satisfying and nourishing.

Ingredients:

• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 12 oz pasta (penne or spaghetti works best)
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the zucchini, bell pepper, cherry tomatoes, broccoli, and onion. Sauté for 5-6 minutes until the vegetables begin to soften.
2. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the pasta, vegetable broth, lemon zest, lemon juice, and oregano. Bring to a boil, then reduce the heat to low and cover the pot.
4. Simmer for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
5. Season with salt and pepper to taste. Serve the pasta primavera hot, garnished with fresh basil and grated Parmesan if desired.

This veggie pasta primavera is a light and delicious dish that celebrates fresh, seasonal vegetables. The lemon zest and juice add a refreshing touch, making it the perfect dish for a healthy Sunday meal. The one-pot preparation allows the pasta to soak up all the flavorful broth and vegetable juices, creating a flavorful, cohesive dish with minimal effort.

Sunday One-Pot Chicken and Vegetable Soup

A comforting and hearty chicken and vegetable soup that’s packed with fresh vegetables and tender chicken, all simmered together in one pot. It’s a great option for a light yet filling Sunday meal that’s both nourishing and easy to prepare.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts or thighs, diced
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 can diced tomatoes (14.5 oz)
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then add it to the pot. Cook for 6-8 minutes, until the chicken is browned and cooked through. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
3. Stir in the diced carrots, celery, and zucchini. Cook for 5-6 minutes, allowing the vegetables to soften.
4. Return the chicken to the pot and add the diced tomatoes, chicken broth, thyme, oregano, and bay leaf. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are tender.
6. Remove the bay leaf, and adjust the seasoning with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This chicken and vegetable soup is a light and wholesome dish that’s perfect for a Sunday meal. The tender chicken and vibrant vegetables are complemented by the savory broth, making it both nourishing and flavorful. It’s an easy-to-make, one-pot recipe that’s perfect for cozying up with a warm bowl of comfort.

Sunday One-Pot Ratatouille

A traditional French vegetable dish, ratatouille is a delightful and colorful medley of vegetables, slow-cooked to perfection in a rich, herby tomato sauce. This one-pot version is perfect for a Sunday meal, offering a burst of fresh flavors in every bite.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 eggplant, diced
• 2 zucchinis, diced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced eggplant, zucchini, and bell pepper to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the cherry tomatoes, diced tomatoes, basil, and thyme. Cook for an additional 10 minutes, allowing the vegetables to release their juices and soften further.
4. Cover the pot and reduce the heat to low. Simmer for 25-30 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.
5. Season with salt and pepper to taste, then sprinkle with fresh parsley before serving.

This ratatouille is a beautifully aromatic, vegetable-forward dish that’s full of rich, savory flavors. The slow cooking process allows the vegetables to soften and meld together into a perfect medley. It’s a simple and healthy dish, making it a perfect choice for a Sunday dinner or lunch, offering a fresh and hearty vegetarian option.

Sunday One-Pot Beef and Mushroom Stroganoff

This rich and creamy beef and mushroom stroganoff is a hearty one-pot meal, combining tender beef, savory mushrooms, and a luscious sour cream sauce. It’s perfect for a cozy Sunday dinner when you’re craving something filling and comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 lb beef sirloin or stew meat, cut into thin strips
• Salt and pepper to taste
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 tablespoon flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• 8 oz egg noodles or pasta of your choice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Brown the beef for 3-4 minutes per side. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
3. Stir in the sliced mushrooms and cook for 4-5 minutes until they release their moisture and start to brown.
4. Sprinkle the flour over the mushrooms and onions, and cook for 1-2 minutes to create a roux.
5. Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine and create a smooth sauce.
6. Return the browned beef to the pot and add the egg noodles. Stir to coat the noodles in the sauce, then cover and simmer for 10-12 minutes, until the noodles are cooked and the sauce thickens.
7. Stir in the sour cream, adjusting the seasoning with salt and pepper to taste.
8. Serve the stroganoff hot, garnished with fresh parsley.

This beef and mushroom stroganoff is a comforting, creamy dish with tender beef and earthy mushrooms in a velvety sauce. The egg noodles soak up the rich sauce, making each bite full of flavor. It’s an easy one-pot recipe that’s perfect for a lazy Sunday dinner, offering both richness and depth in a short amount of time.

Note: More recipes​ are coming soon!