Hi MJA and welcome to the cooking forum!

I love fast one pot meals and pasta fills the bill in this house. A big favorite here is to boil pasta and add in some broccoli flowerettes during the last minute or two of cooking, drain and cover the strainer to keep it warm - in the same pot immediately saute lots of garlic til lightly browned, then throw in some chicken broth, white wine, oregano, fresh ground black pepper and some crushed red pepper to taste and cook for a minute or three then add in the pasta and broccoli to reheat. Serve in a pasta bowl with grated parmesan on top and bread to dunk in the sauce/broth.

Here are some more of our favorites - of course its obvious that we like sausage and pasta, so if you do not, then you could substitute some chicken or just turn the page and don't keep reading, LOL.

ONE POT SAUSAGE AND PASTA

2 tablespoons olive oil
1 lb Italian turkey sausage, removed from casings
1 onion, sliced
2 zucchini, chunked
4 garlic cloves, chopped
2 teaspoons oregano
3 cups water
2-1/2 cups Rotelle pasta
3 cups spinach
2 plum tomatoes, seeded and diced

In large pot, brown sausage and onion in oil, add zucchini, garlic and oregano. Cook 5 minutes and remove to a bowl. In same pot, boil water and cook pasta 10 minutes. Reduce heat to low and add sausage and vegetables. Heat until warm throughout and add spinach and tomato, stir together, cover for a few minutes until spinach is wilted.

Angie (Opkikid's) Sausage and Wilted Greens and Pasta
1 pound sausage, sliced
1 pound spaghetti
12 cups greens
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon minced garlic
Salt and Pepper
Parmesan Cheese
Brown sausage and cook and drain pasta. Put greens in a large bowl and put the hot pasta and sausage on top and remaining ingredients and toss and serve with Parmesan cheese.

CAPELLINI WITH SAUSAGE AND SPINACH
Prep 15 minutes
Cook 10-13 minutes

2 teaspoons olive oil
1 pound sweet Italian sausage, cut into 1/2 inch thick slices
1 large onion, chopped
2 large garlic cloves, chopped
2 - 14 oz. cans chicken broth
1/4 cup water
8 oz. capellini or vermicelli pasta, broken in half
20 oz. bag fresh spinach, coarsely chopped
1/4 teaspoon freshly ground pepper
1/3 cup heavy cream

Heat oil in a Dutch oven or stockpot over medium heat, add sausage and cook 3-4 minutes, turning as it browns. Add onions and garlic and cook 2-3 minutes, until lightly browned. Add broth and water to pot, cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2-3 minutes, until pasta is al dente and spinach is wilted. Stir in cream and serve immediately. 4-6 servings

This is very easy, there isn't much to do, except slice some onions. The measurements are a guide, if you don't have chile sauce, use more ketchup. You don't have to puree it. It's very easy. Just throw it all together, cover with foil and just put it in the oven for 4 hours at 300. Tastes better the next day on rye bread sandwich, and freeze the rest for another time.

BRISKET

1 4-pound beef brisket
Kosher salt
Pepper
2 onions, thinly sliced into half moons (I use 3 large onions)
1/2 cup ketchup
1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle)
3 tablespoons brown sugar (I use a bit more)
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more until tender. Puree half the gravy to thicken it up (Optional) and slice the meat against the grain! Tastes even better the next day. Freezes well!

I find the best low fat recipes are ones that incorporate spices so you forget that they aren't heavy in butter or cream or soups that utilize liquid to fill you up. I hate most vegetables, cauliflower is on the bottom of my list but I would eat this soup happily for days in a row.

Roasted Cauliflower Soup

1 large head cauliflower (3 lbs.), cut into flowerets (10 cups)
1 large onion, sliced
2 cloves garlic, halved
2 Tbs. olive oil
2 cans low-sodium chicken broth
1 c. water
1 bay leaf
1 tsp. chopped fresh thyme (or equivalent dried)
1 c. gourmet fat-free half & half
1 tsp. salt
1/8 tsp. pepper

Heat oven to 400 degrees. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.

Roast the vegetables in the pan for 30 minutes, stirring after 15 minutes.

In soup pot, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover, bring to boiling. Reduce heat; simmer, covered, 20 minutes.

Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in fat-free half & half, salt and pepper; gently heat.

Makes 8 servings.

In todays world of super grocery stores you can stock your pantry shelves with healthy, lowfat and low sugar prepared foods that will provide endless combinations for good eating with minimal cooking. Stock the pantry with boxes of Imagine Soups, canned beans - black, kidney, chick peas, whatever ones you like; curry powder, chili powder, powdered garlic (not garlic salt) dry thyme, rosemary, sage, oregano, splurge on a grinder of mixed pepper corns. Buy quality jarred tomato sauces, salsas, pesto. Get the better brands of dry pastas, the small pieces (eg:elbows)cook faster and are good added to soups. Stock the freezer with quality veggies. Often the store brand is just as good as the name brands: bagged peas, corn, combination bags (available without added salt, fat or preservatives).

Easy and impressive dinner: Dump the soup of your choice in a pot, add veggies; a can of beans that most matches the soup; add left-over chicken or meat if you like. You can add whatever spices seem appropriate, for instance if the soup is tomato use black beans, corn and red peppers, add chili powder and a few handfuls of quick cooking rice. This can become a thick soup or a stew depending on how much stuff you add and how long you let the pot simmer.

Serve a simple salad, taco chips and salsa as first course; the soup/stew for the main with a good crusty bread and finish up with fresh fruit for a healthy meal. Drink water instead of sodas or juices to keep it healthiest. Set the table with a table cloth, cloth napkins and nice dishes, light candles and serve wine and everything will taste wonderful.

thank you, eveyone. so nice to know that one can get such help from so-called strangers! i will definitely use every bit of info. keep 'em comin! molly

here's a few more. We like soups, and recipes without fuss, not much prep and that you can walk away from it for a while.

Pasta e Fagioli

1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
3-4 cloves garlic, finely minced
2 tablespoons olive oil
2 cups canned tomatoes, broken up with a spoon (or 2 cups fresh diced)
3-4 cups chicken broth or water
1 can red kidney beans, rinsed & drained(or cannellini beans)
1 - 1 1/2 cups ditali pasta or small shells (thats approximate, I usually use about 3 handfuls)
1/8 teaspoon crushed red pepper flakes, or to taste (optional)
coarse salt & fresh ground pepper
2-3 tablespoons fresh basil, chiffonade

In large saucepan sauté onion, celery, and carrots in olive oil till soft, about 8 minutes. Add garlic for 30 seconds, then add tomatoes and chicken broth. Bring to a slow boil, add beans, pasta, red pepper flakes, and salt and pepper to taste. Cook until pasta is al dente, about 8-10 minutes. Add fresh basil just before removing from heat.

SERVE with freshly grated Parmesan or Parmigiano-Reggiano.
posted Cindy Mac

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Turkey Meatloaf with Cranberry Glaze

1/4 cup brown sugar
1/2 cup mashed jellied cranberry sauce(canned)
2 pounds ground turkey
3/4 cup milk
3/4 cup bread crumbs
3 eggs -- lightly beaten
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup diced red onions
1/2 cup chicken broth -- (just enough to moisten)

Preheat oven to 350 degrees.
For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated.

Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour.
from Cooking Live with Sara Moulton

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Sherried Chicken

2 frying chickens (2 1/ 2 pounds each),halved
1/ 2 cup butter, softened
1 teaspoon salt
1/ 2 teaspoon freshly ground black pepper
1 onion, minced
1/ 2 cup dry sherry
1/ 4 cup honey

Preheat the oven to 350 degrees. Spread the butter on the chicken and sprinkle with salt and pepper. Arrange the chicken in one layer in a roasting pan. Add the onion, cover, and bake for 45 minutes to an hour.

Combine the sherry and honey in a small saucepan and bring to a boil over medium-high heat. Pour the sauce over the chicken and bake for 15 minutes more, uncovered, or until the chicken is tender. Serve with pan juices.
posted Ruthanna
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Southwestern White Chili
Recipe By Bob Evans restaurant

1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 large onion, chopped
1 cup chicken broth
4 ounces green chiles, chopped
1 large can white kidney beans(cannellini), undrained
1 teaspoon garlic powder
2 cloves garlic, minced
1 tablespoon cumin seeds, ground
1/2 teaspoon oregano
1/2 teaspoon cilantro
1/8 teaspoon ground red pepper

Heat oil and saute chicken and onion 4 to 5 minutes. Remove chicken and cover to keep warm.

Add garlic to pan and cook 2 minutes or until onions begin to brown.

Stir in chiles, spices and broth and simmer on low heat for 30 minutes.

Stir in cooked chicken and beans.

Simmer until tender. Serve garnished with Monterey Jack cheese.
posted Glenda
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Carol's Sloppy Joes

2 pounds ground beef
2 tablespoons molasses
1 1/2 tablespoons Worcestershire Sauce
1 cup Heinz Chili Sauce
1/2 cup beer
1 can tomato sauce (8 ounce)
hamburger buns

Brown the meat and drain the excess fat. Stir in the tomato sauce, chili sauce, beer and Worcestershire sauce, molasses, salt and pepper. Measurements are not exact; Ingredients are all to taste. Serve on a hamburger bun.

Molly, I don't like to spend a lot of time cooking every night, either. Do you have a slow cooker (i.e. "Crock Pot")? If you do, meals are SO easy in one. Here's my husband's favorite:

1 3-lb (or thereabouts) rump roast
Onion and garlic powder
2 cans whole potatoes
baby carrots

Mix together:
1/3 cup Worcestershire sauce
1/3 cup soy sauce
1/3 cup water

Put the roast in the slow cooker. Sprinkle with a little garlic powder and onion powder (if you use garlic salt and onion salt, go easy). Pour the Worcestershire/soy sauce/water mixture over the roast. Drain the cans of whole potatoes and dump the potatoes into the slow cooker with the meat. Add the baby carrots (as many or as few as you like, or eliminate altogether if you don't like cooked carrots).

Turn on Low for about 8-10 hours, or High for 4-5 hours. Or if you have one of the newer slow cookers with a temperature probe, figure out what temp a beef roast should be at finish and set according to slow cooker directions. (I just got one of those and haven't figured it out yet.)

Serve either with a salad or some sort of simple vegetable.

DonnaR/CA

Here's another one for ya. It doesn't get any easier than this:

IDIOT PORK CHOPS

2 sticks butter, melted
2 eggs, beaten
Italian bread crumbs
6 pork chops

Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.