6 One-Dish Meals You Can Make Without Turning On The Oven

When it comes to quick one-pot meals, it's hard to beat a stir-fry. And when it comes to the ingredients you put in that stir-fry, we wholeheartedly recommend chicken legs and thighs, since the dark meat tends to soak up delicious sauces (here, it's chili-soy-garlic) so well. This dish also offers a fantastic contrast of textures, from tender chicken to crunchy peanuts to celery, which seems to fall somewhere perfectly in the middle.

Get the recipe: Chicken Stir-Fry with Celery and Peanuts

We know black beans, corn, avocado, shredded Monterey Jack, cumin and ancho chili are great in tacos, burritos and enchiladas; but, this easy dish proves just how adaptable these Mexican flavors can be. Quinoa is the base for this healthy meal -- it cooks in the same pan as the beans and corn, along with diced red bell pepper and tomato. The spices add depth and you garnish the somewhat spicy mixture with cooling dollops of sour cream, sliced avocado and shredded cheese.

Get the recipe: One-Pot Mexican Quinoa

Swordfish is an ideal fish for anyone unaccustomed to cooking seafood, since its firm and meaty texture can withstand frying without falling apart and its mild flavor goes with almost any accompaniment. This unfussy recipe starts with marinating the "steaks" in a bright and fresh-tasting lemon-garlic marinade. After, you cook them in a skillet for a few minutes per side then take them out and saut asparagus in the same pan. You return the swordfish to the skillet, let the flavors meld together and serve.

Get the recipe: Lemon-Butter Swordfish

Not only does this superfast supper not require more than one pan -- it also barely necessitates a knife. You start preparing it by warming canned black beans in some butter; then you toss torn pieces of tortilla in, crack eggs into the mix, scramble them and top with pico de gallo, scallion, cheddar and Greek yogurt. And while this recipe serves one, you can easily double, triple or quadruple it.

Get the recipe: Burrito Scramble

The beauty of this recipe is that you boil the penne, ziti or bow ties together with the sauce ingredients, so it's truly, honestly, no-strings-attached one pot. You just add the vegetables (kale and tomatoes) to a big skillet or stockpot and pour in pasta and water. It'll simmer away, and in a few minutes you'll be topping the dish with grated Parmesan and fresh basil and digging in.

Get the recipe: One-Pot Pasta

Corned-beef hash gets a fresh makeover with this foolproof recipe, which keeps the potatoes and onion but swaps in prosciutto for corned beef and adds asparagus for a bit of green crunch. Once they're well cooked, you use a spoon to form four nests in the hash and crack an egg into each. You can cook them until they're hard, or let them go just until the whites are firm but the yolks are still runny.

Get the recipe: Asparagus and Prosciutto Hash