Today's featured recipe for 2 is a New Orleans favorite that makes one-pot cooking look easy and taste great, it's Shrimp and Sausage Jambalaya!

Shrimp and Sausage Jambalaya
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

What you'll need
1 andouille sausage, halved lengthwise and sliced into 1/4-inch thick pieces
1/2 pound medium shrimp, peeled, deveined and tails removed
1 celery stalk 
1 medium onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
4 plum tomatoes, seeded and chopped
2 teaspoons paprika
1 cup long-grain white or brown rice
1 1/2 cups water
3 scallions, thinly sliced
1 tablespoon canola oil

1. Heat oil in a medium Dutch oven or pot over medium heat. Add sausage, cook turning occasionally until sausage is browned on all sides, approximately 3 to 4 minutes. 
2. Add onion, bell pepper, celery and garlic.  Season with salt and pepper.  Cook until onion begins to soften, about 5 minutes. 
3. Stir in paprika.  Cook for 1 minute.
4. Add tomatoes, rice and water.  Cover and simmer over medium heat until rice is cooked and has absorbed all of the water, approximately 15 minutes. 
5. Add shrimp to pot.  Cover and cook until shrimp are opaque throughout, approximately 3 to 4 minutes. 
6. Season with salt and pepper to taste.  Garnish with scallions.  Serve and enjoy!
Have a great weekend everyone!

Recipe adapted from Martha Stewart's Shrimp Jambalaya 
I love adding unique flavors from other parts of the world into our dinner routine.  It's a great way to get out of a dinner rut, and also a way to bring food experiences that you may have gained while traveling to your own dinner table.  And today's featured one-pot meal does just that.  

Thai Red Chicken Curry
Total Time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes

What you'll need
2 boneless, skinless chicken breasts, diced
2 cloves garlic, chopped
1 red bell pepper, diced
1 red chili pepper, seeded and diced
4 baby potatoes, quartered or 1 cup uncooked rice
1-2 cups green beans
2 tablespoons red curry paste
1 can chicken stock 
3/4 of a 14.5 ounce can light coconut milk
1 tablespoon olive oil
salt and pepper

1. In a medium pot or Dutch oven, heat olive oil over low-medium heat.  Stir in curry paste, garlic and red chili pepper.  Cook for 2 minutes. 
2.  Season chicken with salt and pepper.  Add seasoned chicken and red bell pepper to pot.  Brown for 2-3 minutes. 
3. Add light coconut milk, chicken stock and potatoes.  Reduce heat to low.  Cover and cook for 15 minutes or until potatoes are almost tender.
4. Add green beans to curry mixture.  Mix well.  Cover and heat on low for 8 to 10 minutes or until green beans are crisp-tender.
5. Season with salt and pepper to taste.  Serve and enjoy!
Recipe adapted from Martha Stewart's Spicy Coconut Chicken Casserole
Today's featured one-pot meal combines pork, chorizo sausage rice and vegetables to create a mini fiesta in every bite.  However, the real party comes after dinner when you have little to cleanup and lots of time to enjoy your evening. 

Tex Mex Casserole
Total Time: 32 minutes
Prep: 2 minutes
Cook: 30 minutes

What you'll need
4 ounces ground pork
1 chorizo sausage 
10 ounce can diced tomatoes and green chilies
1/2 cup frozen corn kernels
1 red pepper, diced
1 cup uncooked Spanish rice 
1/2 cup shredded cheddar cheese 
1/2 cup water 
1 tablespoon olive oil 

1. In a medium Dutch oven or pot heat olive oil over medium heat.  Add ground pork and chorizo sausage. Continue to break up meat while cooking for approximately 5 minutes. 

2. Add red bell pepper, diced tomatoes and green chilies (I like to use Rotel), rice and water.  Mix well. 
3. Bring mixture to a boil.  Cover and reduce heat to low.  Let simmer for 20 minutes. 
4. Add cheese and corn.  Mix well.  Heat for an additional 5 minutes. 
5. Serve and enjoy!
* Tip -- if you'd like to make this dish a little spicier add 1 teaspoon of chili powder when you are browning the ground pork and chorizo sausage. 
I certainly do like my cheeseburger with lettuce and tomato, Heinz 57 and french fried potatoes, but I never thought I'd like my cheeseburger in soup.  That was until I tried today's recipe for 2.  It's a soup that truly eats like a meal -- a cheeseburger and potato kind of meal.  It even comes with classic cheeseburger toppings -- ketchup, mustard and pickles!  Now that's what I call a cheeseburger soup in paradise!

Cheeseburger Soup
Total Time: 45 minutes
Prep: 5 minutes
Cook: 40 minutes

What you'll need
1/2 pound lean ground beef, lean ground turkey or ground sirloin 
1/4 onion, diced
2 cloves garlic, minced
1 celery stalk, sliced
3 baby potatoes, peeled and diced 
2 fresh basil leaves, finely chopped
1 carrot, sliced (I used carrot this time, but I will probably eliminate it moving forward)
2 tablespoons flour
3/4 cup milk
1 1/2 cups chicken stock 
1/2 cup shredded cheddar cheese
1 tablespoon butter
salt and pepper
ketchup, mustard and dill pickles

1. In a medium pot melt butter over low-medium heat.  Add ground meat, cook until meat begins to brown.
2. Mix in onion, celery, garlic, carrot and basil.  Cook for 5 minutes. 
3. Add flour.  Stir until meat is evenly coated. 
4. Stir in milk.  Bring mixture to a boil. 
5. Add chicken stock and potatoes.  Reduce heat to low.  Cover and cook for 30 minutes or until potatoes are tender. 
6. Mix in cheddar cheese just before serving.  Stir occasionally until cheese melts. 
7. Season soup with salt and pepper to taste. 
8. This last step is going to sound crazy, but I promise it works with this dish -- garnish each serving with ketchup, mustard and chopped dill pickles.  Serve and enjoy your cheeseburger soup in paradise!
Recipe adapted from Cuisine at Home Magazine's Slow-Cooker Cheeseburger Soup
It's one-pot meal week at Reservation for Two, which means I'll be showing you 5 terrific no-fuss, no-mess meals.  

What I love about one-pot meals
One-pot meals are wonderful when you want to get in and out of the kitchen quickly.  Also, knowing that you only have 1 pot waiting to be cleaned, offers a great sense of mealtime serenity.  And of course, taste never has to suffer as a result of the lack of pots and pans that you're using.  All of the recipes that I will share this week are hearty and flavorful.  

My first one-pot, 2 serving meal is Creamy Rice and Broccoli Pork Chops.   
This is my sister Kelly's recipe, and I love everything about it -- it's creamy, delicious and easy. 

Creamy Rice and Broccoli Pork Chops 
Total Time:  30 Minutes
Prep Time:  5 Minutes
Cook Time:  25 Minutes

What you'll need
2 bone-in thick cut pork chops
1 can 98% fat free cream of chicken soup
1 package of Lipton Chicken flavor rice
1 cup frozen broccoli florets
3/4 cup milk
1 tablespoon olive oil
salt and pepper

1.  Warm olive oil in a medium dutch oven or pot over medium-high heat.
2.  Season both sides of the pork chops with salt and pepper.
3.  Add pork chops to the pot.  Brown on both sides, approximately 2-3 minutes per side. 
4.  While the pork chops are browning, mix together rice packet, cream of chicken soup, broccoli and milk.  Pour over the top of the pork chops.
5.  Cover and cook over low heat for 20-25 minutes depending on the thickness of the pork chops. 
6.  Once pork chops are cooked through, serve and enjoy!