One-Pot Wonders: 5 Time-Saving Recipes For Women On-The-Go

We often hear the phrase “time is money”, and ladies who are always hustling would know that that is the gospel truth. We wouldn’t want to waste our precious time on anything that isn’t deemed necessary. But the dilemma comes when it’s meal time — why waste time preparing multiple plates of food, only to end up with a sink filled with dirty dishes, pots and pans? 

Apart from having easy one-piece wonders to put on in the morning, here are a couple of Tasty’s one-pot recipes for an easy meal on your busy weekdays. 

#1. One-Pan Rosemary Chicken

Photo: Tasty

For 4 servings:

  • 2 cups  purple potato, halved (450 g)
  • 1 ½ cups brussels sprouts, halved (150 g)
  • 1 ½ cups baby carrots (75 g)
  • 1 ½ cups butternut squash, diced (300 g)
  • 1 red apple, sliced
  • ½ large red onion, diced
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried sage, to taste
  • ¼ cup dijon mustard (60 g)
  • ¼ cup maple syrup (85 g)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary
  • 1 tablespoon lemon juice
  • 4 chicken thighs


  1. Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  2. To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
  3. In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
  4. Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
  5. Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
  6. Serve the chicken with the vegetables.
  7. Enjoy!

#2. One-Pot Lemon Garlic Shrimp Pasta

For 4 servings:

  • 8 oz linguine (225 g)
  • 2 tablespoons olive oil
  • 8 tablespoons unsalted butter, 1 stick
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 ¼ lb large shrimp (570 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried oregano
  • 4 cups baby spinach(160 g)
  • ¼ cup parmesan cheese, grated (25 g)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice


  1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
  2. Drain and set pasta aside.
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
  5. Add oregano and spinach, cook until wilted.
  6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
  7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.

#3. One-Pan Breakfast Potatoes

For 4 servings:

  • 3 russet potatoes, cut into bite-size pieces
  • 1 red bell pepper, diced
  • 1 small white onion, diced
  • olive oil, to taste
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Preheat oven to 500˚F (260˚C).
  2. Dice potatoes, red bell pepper, and onion. Place on a baking sheet.
  3. Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
  4. Bake for 30 minutes, stirring every 10-15 minutes.
  5. Serve with your favorite breakfast sides.
  6. Enjoy!

#4. One-Pan Honey Garlic Salmon & Asparagus

For 4 servings:

  • 6 oz salmon fillet, 4 fillets(170 g)
  • ½ cup butter, melted(115 g)
  • 3 cloves garlic
  • ½ lemon, juiced
  • salt, to taste
  • pepper, to taste
  • 4 cups broccoli florets (900 g)
  • olive oil
  • ¼ cup parmesan cheese(30 g)
  • fresh parsley, to garnish


  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
  3. Lay salmon fillets on a pan, and evenly distribute the marinade.
  4. Place broccoli on both sides of the salmon, and drizzle on, olive oil, salt, pepper, and parmesan.
  5. Bake 18 minutes.
  6. Serve and garnish with parsley.
  7. Enjoy!

#5. One-Pot Creamy Spinach and Egg

For 4 servings:

  • 3 tablespoons unsalted butter
  • ½ medium white onion, thinly sliced
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon nutmeg
  • 2 tablespoons all purpose flour
  • 1 cup vegetable stock(240 mL)
  • ¾ cup heavy cream(60 mL)
  • ¾ cup parmesan cheese, freshly grated, plus more for sprinkling (80 g)
  • 20 oz frozen spinach, thawed and squeezed dry(570 g)
  • 2 teaspoons fresh lemon juice
  • 4 large eggs
  • ½ teaspoon black pepper, freshly ground
  • toast, for serving


  1. Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add onion and salt. Cook until the onions are softened and translucent.
  2. Add garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
  3. Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2–3 minutes, until the flour is cooked and beginning to turn light brown in colour.
  4. Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2–3 minutes, until slightly thickened. Stir in Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
  5. Stir in the lemon juice and spinach. Remove the pan from the heat.
  6. Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
  7. Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
  8. Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
  9. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
  10. Remove the pan from the oven and let cool for 10 minutes before serving with toast.
  11. Enjoy!

Recipe and images by Tasty

Not only will you have a nutritious meal done in less than an hour, you’ll have just one pot or pan to wash. How simple is that?

Looking for ways to save more time? Don’t waste any more time trying to mix and match your separates. Instead, check out our one-piece wonders on Style Theory SG

About Author

Ashley is fun-loving, and pens down anything that’s got to do with food, fashion, and films. She occasionally indulges in pop-culture narratives and secretly loves FPS games (betcha she can beat you in it!) Nothing excites her more than a trip with a scenic view -- mountains and fjords included. Her favourite apparel piece is a skirt, for it's flexible and flatters her height-- an added bonus if it comes with pockets!

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