One Pot Meals for Kate Middleton and Other New Moms


kate middleton

Life as a new mom is no joke. Even super-human Kate Middleton is in for a ride.

The Duchess of Cambridge received a bit of attention when she announced she would not be hiring a royal nanny or a night nurse for the sleepless first weeks, in an attempt to tackle this momentous life change as a mere mortal.

We’re here for you, Kate. Here are three one pot meals for new moms. They freeze well, taste just as good leftover and most importantly, pack a punch for new moms with dwindling energy. There’s also one recipe for a quick dessert that lasts all week in the fridge, because when people live tweet your labor and delivery, you deserve it.

Congratulations to the world’s most famous new parents and good luck!

Sausage and Veggie Lasagna

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 12 servings


  • 1 ½ pounds Italian sausage (sweet or hot)
  • ½ cup zucchini, diced
  • ½ cup carrot, diced
  • 2 cloves garlic, minced
  • 2 cans (14.5 ounce) whole tomatoes
  • 2 cans (6 ounce) tomato paste
  • 2 Tablespoons dried parsley
  • 2 Tablespoons dried basil
  • 1 teaspoon salt
  • ½ pound fresh spinach, chopped
  • 3 cups lowfat cottage cheese
  • 2 whole eggs, beaten
  • ½ cup grated parmesan cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound mozzarella cheese, sliced
  • 1 package (10 ounce) lasagna


  1. Preheat oven to 350.
  2. Bring a large pot of water to a boil.
  3. Meanwhile, in a large skillet or saucepan, combine sausage, zucchini, carrots and garlic. Cook over medium-high heat until browned. Drain half the fat.
  4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Toss in the spinach and stir until soft.
  5. Allow the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  6. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
  7. Cook lasagna until al dente.
  8. To assemble:
  9. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat sauce mixture over the top.
  10. Repeat, ending with meat sauce mixture.
  11. Sprinkle top generously with extra Parmesan.
  12. Bake for 20 to 30 minutes, or until top is hot and bubbly.


This recipe is adapted from The Pioneer Woman's "Best Ever Lasagna"

Vegetarian Shepherd

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 to 6 servings


  • 4 medium-large starchy Idaho potatoes, peeled and cut into chunks
  • 2 parsnips, peeled and cut into thick slices
  • Salt
  • 3 tablespoons prepared horseradish
  • 3/4 cup milk
  • 3 to 4 tablespoons chopped chives
  • Freshly ground black pepper
  • 1 1/2 cups extra sharp white cheddar
  • 1 egg, lightly beaten
  • 1/4 cup extra-virgin olive oil
  • 6 medium portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 1 large carrot, peeled and chopped
  • 1 medium-large onion, chopped
  • 4 cloves garlic, chopped
  • 1 small bundle kale, stemmed and thinly sliced
  • A few grates fresh nutmeg
  • 1/4 cup Worcestershire sauce
  • 3 cups mushroom stock or vegetable stock
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour


  1. Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
  2. Put the potatoes and the parsnips in a medium pot and cover with water.
  3. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, about 15 minutes.
  4. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency.
  5. Stir in 1 cup of the cheese and the egg.
  6. Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes.
  7. Stir in the carrot and onion and season liberally with salt and pepper, to taste.
  8. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg.
  9. Cook until the kale wilts, about 2 minutes.
  10. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual dishes or large casserole.
  11. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes.


This is a Rachel Ray recipe.

Hearty Slow Cooker Turkey Chili

Prep Time: 20 minutes

Cook Time: PT4 to 6H

Yield: 6 to 8 servings


  • 1 pound ground turkey
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon Worcestershire sauce
  • 3 to 4 carrots, diced
  • 1 yellow onion, diced
  • 1 zucchini, diced
  • 3 garlic cloves, minced
  • 12 ounce dark and hoppy beer, like Indian Brown Ale from Dogfish Head
  • 28 ounce can crushed tomatoes
  • 6 oz. tomato paste
  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons oregano
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 2 (15 ounce) cans red kidney beans, drained and rinsed
  • 1/2 (10 ounce) bag frozen corn


  1. Drizzle olive oil in cast iron pot or large stock pot and crumble in ground turkey, breaking up clumps with a wooden spoon.
  2. Add salt, pepper and Worcestershire sauce.
  3. Once the meat is no longer pink, add the veggies and sauté until soft.
  4. Pour mixture into the slow cooker.
  5. Pour in beer, then add the tomatoes, cinnamon, brown sugar, oregano, chili powder, and the beans.
  6. Cook on low for 4 to 6 hours, adding the corn 30 minutes before serving.
  7. Serve with a dollop of sour cream, shredded Monterey Jack cheese, and whole grain tortilla chips or quinoa.

Simple Chocolate Mousse

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 to 6 servings


  • 3 cups mini-marshmallows
  • 1/2 stick unsalted butter, softened
  • 9 ounces best quality semisweet chocolate, chopped into small pieces
  • 1/4 cup hot water from a recently boiled kettle
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


  1. 3 cups mini marshmallows
  2. 1/2 stick unsalted butter, softened
  3. 9 ounces best quality semisweet chocolate, chopped into small pieces
  4. 1/4 cup hot water from a recently boiled kettle
  5. 1 cup heavy cream
  6. 1 teaspoon vanilla extract
  7. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
  8. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.
  9. Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
  10. Pour or scrape into a small bowl and chill.


This recipe is adapted from Nigella Lawson's "Instant Chocolate Mousse"


About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

Leave A Reply