A home-cooked meal is something we inherently crave, love and sometimes simply need. It can bring us back to a different time and place, when scratch cooking was the norm. It nourishes both body and mind and helps us stay on a healthy path. Home cooking allows novice chefs to learn new ideas and create new flavors.

But sometimes the thought of creating an entire meal can be daunting. Not only is there the time spent in preparation and cooking, but also the dreaded cleaning up. You hear that little voice inside of you that says, “Is it really worth all that effort? Do I want to dirty a whole stack of pots and pans and spend just as much time cleaning as I do cooking?” Bring in to play the one-pot meal: dinner simplified, kept healthy and nearly mess free. Use quality ingredients and a bit of time, and these meals will make every diner happy and satisfied. And you’ll be left with a one-pot clean up.

A vegetarian-friendly dish packed with protein and warm, bright spices. (And if you feel like dirtying a second pot, this dish pairs great with rice, especially Basmati). Feeds 4

1 head cauliflower, cut into florets

2 russet potatoes, cut into cubes

1 cup fresh spinach

1 can chickpeas, drained and rinsed

1 14.5oz can diced tomatoes

1 1/2 cup vegetable stock

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon curry powder

1 teaspoon ginger powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

In a large stockpot over medium heat, add olive oil, potatoes, cauliflower and garlic. Sauté about 8 minutes, or until the cauliflower begins to soften. Add in spices and let cook 2 minutes, stirring frequently. Add chickpeas, tomatoes and vegetable stock. Reduce heat to low and let cook 30-35 minutes, or until potatoes are fork tender. Add in spinach and let cook an additional 5 minutes. Serve with rice or Naan bread.

This hearty dish can be made with chicken sausage instead of traditional Italian sausage to cut back on fat and calories. The white beans are rich in antioxidants and fiber, and the leafy kale is packed with vitamins, iron and calcium. Feeds 4

Four links Italian sausage (or substi tute your favorite chicken sausage)

1 can great northern white beans, drained and rinsed

1 bunch kale, chopped

1 small white onion, diced small

2 cloves garlic, minced

1 cup low sodium chicken broth

1 tablespoon dried oregano

2 teaspoons salt

1 teaspoon black pepper

In a large stockpot over medium heat, brown sausages 3-4 minutes on each side. Remove from pan. Add in onion and garlic and sauté for 4-5 minutes until softened. Add sausages back in to pan, along with beans, kale, oregano, salt and pepper. Stir together then add chicken broth. Reduce heat to low and let cook for 25-30 minutes, or until sausages reach an internal temperature of 165*.

New potatoes are freshly dug small potatoes that have not yet been cured giving them a sweeter flavor and softer flesh, which pairs well with the lemon and herbs in this recipe. Plus the salmon is rich in heart healthy omega-3 fatty acids. Feeds 2

One 8-10 oz salmon filet

2 cups new potatoes, quartered

1/2 cup Kalamata olives

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon fresh rosemary

1 tablespoon fresh oregano, chopped

2 teaspoons salt

2 teaspoons black pepper

Preheat oven to 350*. Spray a large casserole dish with non-stick spray. Toss potatoes with olive oil, 1 teaspoon salt, 1 teaspoon black pepper then place in casserole dish, leaving room in the middle for the salmon filet. Sprinkle remaining salt and pepper on salmon and lay in casserole dish. Pour lemon juice, herbs and Kalamata olives evenly over entire dish. Place in oven and bake for 20-25 minutes or until salmon flakes apart easily with a fork and reaches an internal temperature of 145* and potatoes are tender.

This pasta dish is sure to satisfy the heartiest appetites while delivering the health benefits of vegetables and lean chicken protein. Feeds 4

1 pound chicken breast, cut into 1” pieces

1 cup orzo pasta

1 cup zucchini, diced

1 cup yellow squash, diced

1 cup red bell pepper, diced

2 cups chicken broth

1 14.5oz can diced tomatoes

2 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1/4 cup shredded parmesan cheese

In a large stockpot over high heat, add olive oil, chicken, zucchini, squash and bell peppers. Sauté 4-5 minutes or until chicken browns and vegetables are softened. Add orzo and garlic and stir continuously for 2 minutes. Add diced tomatoes, chicken broth, salt and pepper. Reduce heat to low and cover. Stirring frequently, cook for 10-12 minutes or until the orzo has absorbed all the liquid. Remove from heat, add basil, parsley and parmesan cheese.