Rules

Substituted chicken breasts for tofu (substitution notes in the recipe comment! and also on the second page of the recipe in the picture), but I definitely want to try it with tofu in the future. Depending on the size of your baking sheets, this could end up being a two-pan meal, though; I initially wasn’t 100% sure I was going to be able to fit the chicken on the same sheet as the veggies.

I would definitely increase the liquid next time because my rice came out a little crunchy (this might be dependent on pan size), but all the flavors were there!

I used extra ricotta and for once I don’t think I’d do that again, but would definitely up the Parmesan (more than I already did), and maybe use fresh oregano instead of dried. Doubled the garlic but would chop instead of “thinly slicing”.

Not nearly garlicky enough for garlicky chicken - but that’s an easy fix for the next time I make it!

Used double the cheese, would absolutely make again (and maybe add bacon).

They’re mixed together, leftover bits chopped and bagged together. I don’t enjoy soup so I don’t want to cook that, but if I dump this in the Pressure King, what should I add to it and serve it with?

Recipe 3 in my attempt to cook through Dinner in One! The peas didn’t photograph well, but they were tasty.

Pic taken after chicken and corn cooked for 20 mins.

I haven't made many one pot meals, but I stumbled over a quick guide to one pot pastas that I think will really appeal to my aspie sister (she has trouble cooking for herself) since it has rules and descriptions of substitutions. Thing is, the guide is specific on liquid to pasta ratio, but doesn't say anything about how different viscosity liquids (like water/broth vs passata vs chopped canned tomatoes... she likes tomato sauces, this one will be important to her) should be handled, and I don't have enough experience to even make a good guess. Help?