With school, work and extracurricular activities, it can sometimes be a challenge to get a good meal on the table. One-pot cooking is a no-fuss way to feed the family using traditional stove-top pots and pans, slow cookers, sheet pans and pressure cookers.

When dreaming up meal plans, think of how the same ingredient can be used in multiple dishes that week. Peruse your pantry for items you already have, and then make a list of the items you need to round out each meal.

Knowing what you have, what you’re buying and how you use every part of your purchases will go a long way to reducing waste and saving money.

Monday

Monday’s are hectic, so use your pressure cooker to make a hearty turkey chili. Dried beans are long-lasting pantry staples and the pressure cooker makes quick work of cooking them without having to fuss with soaking overnight.

Tuesday

Switch up Taco Tuesday and dish out Sheet Pan Fajitas instead. Toss together a mix of bell peppers, onions, sliced chicken and your favourite fajita spice blend (such as the chili and cumin you used on Monday for the chili). Serve with tortillas, sour cream, and cheese.

Wednesday

Whip together a simple one-pot cheddar, broccoli and rice dish. Sauté onions and garlic, then add bite-sized pieces of chicken, one cup long grain white rice, 2½ cups chicken or vegetable stock (bonus points if it’s homemade using food scraps) and cook for about 12 minutes. Add in broccoli and cook for another eight to 10 minutes. Did you know you can use the entire head of broccoli, stem and all? Simply peel the thick, fibrous outer layer of the stem, then chop into bite sized pieces. Stir in two cups of cheese right at the end.

Thursday

Make sausage and pepper pasta using up peppers from Tuesday. It might sound crazy, but you can throw all the ingredients into the pot at the same time. Use one pound of dried fettuccini noodles and 4½ cups of water, plus your favourite sausage (chorizo, or perhaps a smoked farmer’s sausage), peppers, onions and tomatoes. Bring to a boil, then reduce to a simmer. After 10 to 12 minutes, the water should be fully absorbed and the pasta will be cooked through.

Friday

Chances are you have some odds and ends kicking around the fridge at the end of the week. The best way to use leftovers is to make a sheet pan full of nachos. If you have leftover tortillas from Tuesday, cut them into wedges and bake until crispy. Then load them with leftover onions, peppers, tomatoes, sausage; even chili and chicken are great options.

By combining one-pot cooking and philosophy to reduce waste, you’re doing yourself, your bank account and the environment a kindness. All it takes is some simple planning and mindful shopping.