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Healthy One-Pot Recipes

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One and Done

One-pot meals are great for so many reasons, but our favorite reason has to be fewer dishes! We know you’re busy but still want to provide your family healthy and delicious meals that can be on the table in a flash, so we created easy one-pot wonders. Our newest recipe is a tasty cabbage roll soup you won’t want to miss out on!

Try one of our recipes tonight, and share a pic with #TakingOnHealthy!

Easy, Delicious Cabbage Roll Soup

If you love traditional cabbage rolls, this hearty one-pot meal has all the flavors of the classic European dish without all the work. It takes only about 40 minutes, including prep and cook time, but it also works great as a slow cooker meal. Serve with a green salad and whole-grain pita bread warmed and cut in triangles.


  • 2 teaspoons olive oil
  • Salt and pepper to taste
  • 1 pound ground turkey, beef or chicken. Tip: Leaner meat will prevent the soup from being too greasy. We used lean ground turkey, but if using beef, try 90% lean beef for more flavor and less grease.   
  • 1 onion, finely diced
  • 2 teaspoons garlic, minced
  • 4 cups green cabbage, coarsely chopped
  • 3 carrots, peeled, quartered and sliced
  • 1 red pepper, diced
  • 4 cups low-sodium vegetable, chicken or beef broth
  • Three 8-ounce cans low-sodium tomato sauce
  • 1/2 cup uncooked long-grain brown or white rice (see notes below)
  • 1 bay leaf
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons parsley 


Heat the olive oil in a large pot over medium-high heat. Add the ground meat, and season with salt and pepper to taste.

Cook, breaking up the meat with a spatula, until lightly browned, about 5 minutes. Add the onion and garlic, and cook for about 3 minutes.

Add the cabbage, carrots, pepper, broth, tomato sauce, rice, bay leaf and brown sugar. Season with salt and pepper to taste.

Bring to a simmer and cook for 30 minutes or until rice is tender. Remove bay leaf and discard.

Sprinkle with parsley and serve.


  • You can skip the meat all together and add more veggies and a can of garbanzo beans (drained).
  • Substitute white rice for brown basmati or short-grain brown rice. If using short-grain or brown rice, add 20 more minutes of cook time. Check the soup a few times, since temperatures will vary.
  • If using a slow cooker with white or brown basmati rice, try 3-4 hours on low.

Nutrition Information Per Serving:

Serving Size: 1.5 cups
Servings: 6

Sodium:1,200 mg

Nourishing Chicken and Veggie Soup

This soup has it all: hearty vegetables, high-fiber chickpeas, healthy lean protein, and immune-boosting herbs and spices. Pair it with a slice of crusty whole-grain bread for an easy, delicious meal. You may even have leftovers for later.


  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 3 celery stalks, thinly sliced
  • 3 large carrots, thinly sliced
  • 1 pound pre-sliced mushrooms
  • 10 medium garlic cloves, minced
  • 8 cups unsalted chicken stock 
  • 4 thyme sprigs (or 1/4 teaspoon Italian seasoning spice blend)
  • 2 bay leaves (or 1/4 teaspoon dried oregano)
  • 1 15-ounce can unsalted chickpeas, drained
  • 2 pounds skinless, bone-in chicken breasts
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • 12 ounces kale, stems removed, leaves torn


Part 1

Heat oil in a large pot over medium heat.

Add onion, celery and carrots; cook, stirring occasionally, 5 minutes.

Add mushrooms and garlic; cook, stirring often, 3 minutes.

Stir in stock, thyme, bay leaves (or other herbs) and chickpeas; bring to a simmer.

Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.

Part 2

Remove chicken from pot; cool slightly.

Shred meat with 2 forks; discard bones.

Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes.

Remove thyme sprigs and bay leaves.

Ladle into bowls and enjoy!

Nutrition Information Per Serving:

Serving Size: 1.5 cups
Servings: 8


Your health and wellness are our daily focus. If you would like to schedule a phone consultation with one of Health Plan of Nevada’s registered dietitians, please call 702-877-5356 Monday through Friday 8 a.m. to 5 p.m. local time.