Better Homes - Better Homes and Gardens Wonder Pot: One-pot Meals from Slow Cookers, Dutch Ovens, Skillets, and Casseroles

Copyright 2018 by Meredith Corporation, Des Moines, Iowa.

All rights reserved.

For information about permission to reproduce selections from this book, write to or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, NY 10016.

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Library of Congress Cataloging-in-Publication Data is available.

ISBN 978-1-328-76223-8 (pbk)

ISBN 978-1-328-76194-1 (ebk)

v2.1217

Book design by Waterbury Publications, Inc., Des Moines, Iowa.

Better Homes and Gardens Wonder Pot

Editor: Jessica Christensen

Contributing Editors: Annie Krumhardt, Mary Williams

Contributing Copy Editor and Proofreader: Carrie Truesdell, Gretchen Kauffman

Test Kitchen Director: Lynn Blanchard

Test Kitchen Product Supervisor: Colleen Weeden

Test Kitchen Culinary Professionals: Sarah Brekke, Linda Brewer, Carla Christian, Juli Hale, Sammy Mila

Contributing Photographers: Jason Donnelly, Blaine Moats, Jacob Fox, Carson Downing, Andy Lyons

Contributing Food Stylists: Greg Luna, Kelsey Bulat, Dianna Nolin, Charlie Worthington

Administrative Assistant: Marlene Todd

Better Homes and Gardens

Editor in Chief: Stephen Orr

Creative Director: Jennifer D. Madara

Executive Food Editor: Jan Miller

Design Director: Stephanie Hunter

Houghton Mifflin Harcourt

Executive Editor, Brands: Anne Ficklen

Managing Editor: Marina Padakis Lowry

Art Director: Tai Blanche

Production Director: Tom Hyland

Waterbury Publications, Inc.

Design Director: Ken Carlson

Associate Design Director: Doug Samuelson

Production Assistant: Mindy Samuelson

Our seal assures you that every recipe in Better Homes and GardensWonder Pot has been tested in the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable and meets our high standards of taste appeal. We guarantee your satisfaction with this book for as long as you own it.

Pictured on front cover:

Slow simmering makes so-tender braises, pot roasts, and more.

Take a global tour via the kitchen with these easy one-pot recipes.

Oodly noodly dishes are the quickest way to get family-friendly dinners on the table.

Boost the veggies, beans, and cheese for deliciously satisfying meals sans meat.

Ooey gooey cheese makes every meal seem like a decadent indulgence.

These pot pies and casseroles start in one pot and end in one pot. How easy is that?

Make a big batch of your favorite soup to keep you cozy any time of year.

Rich and savory stews and chowders are perfect for relaxed weekend dining.

Score big at tailgates and potlucks with a brimming pot of any of these chili recipes.

The pressure cooker is the quickest way to crank out slow-cooked dinners.

Handy dandy skillet meals keep weeknight cooking simple.

Find fun one-pot serve-alongs and sides to round out your meals.

And now, the wonder pot performs its greatest featone-pot desserts!

Each recipe in this book has icons at the top of the page indicating special features about it that you may want to consider when planning dinner. Heres what each means.

DUMP AND GO: When time (or energy) is short, look for these words. They mean all you have to do is dump the ingredients in the cooking vessel, crank up the heat, and let it do its thing. So easy!

MAKE AHEAD: If you see these words on the recipe, look for the bonus make-ahead direction to prep your meal ahead of time and cut down on last-minute fuss. Now thats smart!

FAST PREP: These words indicate that a recipe requires 30 minutes or less of actual hands-on time. Then just sit back while your meal cooks to perfection.

CALORIE SMART: Eating healthy these days? Look for this icon! Here are the per-serving criteria for our assessment.

MAIN-DISH RECIPES: No more than 375 calories, 3 grams saturated fat, and 20 grams carbohydrate.

ONE-DISH RECIPES: No more than 575 calories, 5 grams saturated fat, and 20 grams carbohydrate.

SIDES: No more than 200 calories, 2 grams saturated fat, and 20 grams carbohydrate.

*CHECK IT OUT! We love wonder pot recipes, but sometimes its fun to think outside your everyday pots. Look for fix-and-forget slow cooker recipes throughout this book, then check out two bonus chapters full of our best skillet and pressure cooker recipes.

Pots come in all shapes and sizesand for good reason. Size, surface area, and depth vary greatly among pots, so the cooking vessel you use can dramatically affect how a recipe works. Read on for a complete rundown of the tools that make one-pot cooking easy and deliciousfrom side-dish-ready saucepans to feed-a-crowd Dutch ovens. Below are the three basic types of pots youll find on the market.

DUTCH OVEN: With this stovetop-to-oven pot, you can brown foods and bake them in the same vessel. Made of heavy metal, such as cast iron, some are coated with enamel to prevent the metal from reacting with acidic foods. Products that can go in the oven are labeled oven-safe on the packaging or on the bottom of the pot. Many have a maximum oven temperature they can withstand.

SAUCEPAN: Saucepans have tall, straight sides with a tight-fitting lid and a long handle. In general, they range in size from 1 quart to 4 quarts. Some saucepans are oven-safe up to a certain temperature.

COOKING POT OR STOCKPOT: This large, straight-sided pot with two small handles is best used on the stovetop because of its size.

2-QUART: This pot is perfect for quick-cooking side dishes, such as rice and vegetables, and for sweet and savory sauces. Get this pot out for the 2 Ways with Grains .

3-QUART: This medium-size pot is a great choice for small-batch soups, stews, and chilies. If oven-safe, this pot works well for pot pies and small roasts. Use it to make .