Ideas for big one-pot meals I can make at weekend and eat for lunch during week please

There are loads of one pot dishes on BBC Good Food website for free. Ive just started making soups, and making a big one pot on a Sunday for dinner, with leftovers for work. All the dishes show the calorie count, and so far, all the ones I have tried have already been on the MFP database, so easy to add to food log

Slow Cooker French Onion Soup

- Prep time: 10 mins Cook time: 8 hours

Ingredients
3 pounds yellow onions, peeled & thinly sliced
12 cups beef broth
1 cup red wine (or your favorite beer)
2 teaspoons worcestershire sauce
3 tablespoons unsalted butter
1 teaspoon minced garlic
½ teaspoon dried ground rosemary
Toppings (optional):
Crusty day old bread or croutons
Swiss cheese
Instructions
1. Place sliced onions into a large slow cooker. Top with beef broth, wine, worcestershire, butter, garlic, and rosemary.
2. Cook on low 6-8 hours or until onions or soft.
3. If desired, spoon into oven safe bowls and top with bread/croutons and Swiss cheese. Place in warm oven to melt
cheese.

271 cal / serving-12 servings per pot
( cheese & bread not included )

Jambalaya - no rice. This recipe is outstanding!!! I use Aidelle's Andouille Sausage as it is leaner and tastes incredible, although it is a little expensive at $6.50 for 4 links. Without rice, it is something like 200 calories a cup if you use the sausage I mentioned.

Sometimes i will add a little quinoa to thicken it. If I do make rice, I make it on the side. If I make this for a football tailgate, I mix the rice right in to this recipe so it is not as messy.

allrecipes.com/recipe/colleens-slow-cooker-jambalaya/

http://www.budgetbytes.com/2014/10/slow-cooker-rosemary-garlic-beef-stew-slow-cooker/

Very tasty!

Picadillo! I like the recipe from the Skinnytaste website. I sub ground turkey for 1/2 of the ground beef to make it a little lighter, while still having enough fat to give it flavor. It is easy to make a ton of it. I take it to work and eat it as is, kind of like a thick chili. Or you can put it in low carb/high fiber wraps and make mini quesadillas with some cheese. It is also excellent to stuff peppers with to translate it to a dinner later in the week.

I've been making large quantities of soup lately too, because it freezes so well. Acorn squash apple soup is my latest obsession, but italian wedding is always my fall back.

Other stuff that reheats well at work: spaghetti squash spinach casserole, plain veggies like green beans, carrots, broccoli are easy to "steam" in the microwave and usually just need a little S&P and some seasoning (Italian, rosemary, lemon pepper, etc). Hot steamed veggies are always more satisfying to me than eating them cold and raw. I cut up a bunch of veggies over the weekend, and bag them up for the week to throw in my lunch box.

bump

http://allrecipes.com/recipe/one-pot-salsa-beef-skillet-2/detail.aspx

I don't use actual KD or the cheese sauce, instead I sub macaroni and add in a 1/2 cup of nacho cheese when I add in the frozen corn, and then put another 1/2 cup on top and cover with a lid to melt it.

I divide it into 5 or 6 meals, and it freezes well.

That beef stew looks great...

I bring my lunch to work almost every day and it is usually leftovers. I don't necessarily cook one meal and bring it all week, I usually try to make enough for at least one extra serving of whatever I'm cooking each night to take the next day.

I do use my crockpot a lot in winter - and a lot of the things I make I will have it one way for dinner and then repurpose it later so that I don't get bored.

For example - salsa chicken (literally can be as easy as chicken breasts and a jar of salsa or you can add rotel, peppers, corn, seasonings) I will shred that and serve it over rice for burrito bowls for dinner. Then I will take the leftovers and put them back in the crockpot with a quart of chicken broth, some extra seasoning, and it becomes tortilla soup.

Same with a beef chuck roast - I might serve it with new potatoes and carrots for dinner, then shred it and add bbq sauce and bring it with hawaiian rolls for lunches.

I always think soup. This is a soup I make almost once a week. I have used lean beef, turkey, venison and even two cans of kidney beans for the beef. All very good.

http://soupspiceeverythingnice.blogspot.com/2012/10/spicy-beef-vegetable-soup.html

I also second picadillo! I love the savory sweet combo. Great over rice or in lettuce wraps.

I try to make a big pot of soup once a week. This week the soup was minestrone.

You could try curry or a stir fry.

I just posted a nice Mince recipe that is very tasty but low in calories. It would go with anything - bread, potatos, and of course spaghetti

Throw 4-6 boneless/skinless chicken breasts in the crock pot with a whole jar of really good salsa and cook til done. Shred it and put it on tortillas for burritos or soft tacos.

Beef (burger) Stroganoff

• 1 to 2 pounds 93:7 burger or use turkey/beef burger combo - seasoned to suit - drained (use more meat if you are wanting protein, less if not)
• Onions to suit - add to burger while it is cooking
• >>>After draining burger add -
• 1 can cream of mushroom or cream of chicken soup
• Additional mushrooms to suit (I use one 6 oz. jar - drained)
• Light sour cream to suit...maybe 1/3 to 1/2 cup
• bring to simmer and ready to serve

I will add a little water to adjust the consistency if too thick.

Serve over bow-tie noodles, rice, quinoa...open face on bread...or even eat it plain.

bump

Kellys Southwestern Wraps
Yeilds: 14 servings (14 lunches, dinners, snacks!)
88 Calories per 1/3 Cup
90 Calories per tortialla wrap

• 1 Can Black Beans- Reduced Sodium- Rinsed
• 2 Cups Whole Kernel Golden Corn
• 1 Can Diced Tomatoes With Basil, Garlic and Oregano - No Salt Added (Drained)
• 1 12.00 oz., canned chicken
• 4 tbsp reduced fat chipoltle mayo

Mix it all together, add cayenne pepper and garlic if you want to flavor it. Get flatout flatbread (90 calories) and measure out 1/3 cup of the mixture and wrap it up. Refridgerate the remainder in a sealed container. Dress them up with spinach, avocado or salsa for extra flavor!