Day - One-pot wonders: effortless meals for hectic nights

Filipacchi Publishing 1633 Broadway New York, NY 10019 2003 Filipacchi Publishing Cover photograph Jacqueline Hopkins First eBook Edition: June 2010 ISBN: 978-1-933231-95-2 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. Take one pot, fill it with something you crave, turn on the heat and dont worryyoull be happy! Thats the magic behind Womans Days One-Pot Wonders, which serves up 58 easy answers to the question, Whats for dinner? Find a solution, whether you need to get something on the table quick, quick, quick, or you want to turn on the slow-cooker and go, go, go. Just assemble the ingredients and let the casserole dish, skillet or pot do the work. Any woman in a hurry to get things doneand who isnt these days?will appreciate these simple but satisfying recipes that practically cook themselves. How convenient! These dishes go far beyond one bland, boring food item on a plate: Theyre complete, hearty meals, including servings of fruits, vegetables and grains, done with 21st century ease.

Many of the ingredients are staples you probably already have in your pantry, refrigerator or freezer. Are you crazy about chicken or do you have a palate for pork? Weve got you covered. Need a vegetarian meal or something with seafood? No problem! Tempting tastes of lamb, turkey, beeftheyre in here. Enjoy everything from stews and stir fries to pasta and paella, all in easy-to-follow recipes cooked on top of the stove or baked in the oven. Whether youre looking for a recipe with an Asian influence, an Italian entre or an all-American favorite, youre sure to find meals that will please everyone in your family, even the pickiest eaters. Think no stress, and very little mess to clean up afterward.

Who knows, your kids may even volunteer to do the dishes on one-pot nights. Fast cook, slow cook, anyway you cook it, just turn out a meal from One-Pot Wonders and relax!

Balsamic Chicken with Thyme cup flourtsp each salt and freshly ground pepper4 skinless, boneless chicken-breast halves (about 5 oz each)2 Tbsp olive oil1 large red onion, cut in half lengthwise, then thinly sliced (2 cups)About 1 cup chicken broth2 Tbsp balsamic vinegar2 tsp fresh thyme leaves or tsp dried Mix flour and tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through.

Remove to a plate; cover to keep warm. Add onion to skillet and saut 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining tsp each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft (see ) and sauce is syrupy. Place chicken on plates; spoon on onions and sauce. dice cup apple cider or juice1 bay leaf2 tsp chopped fresh thyme, or tsp dried1 tsp minced fresh sage, or tsp driedcup frozen tiny peas Cut each thigh lengthwise in 4 pieces. dice cup apple cider or juice1 bay leaf2 tsp chopped fresh thyme, or tsp dried1 tsp minced fresh sage, or tsp driedcup frozen tiny peas Cut each thigh lengthwise in 4 pieces.

Mix flour and tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess. In a large, heavy skillet, heat oil over medium-high heat. Add chicken in batches and cook 1 minute per side or until lightly browned. Remove to a plate.

Add leek and shallots to skillet. Cook over medium heat 2 minutes or until soft. Return chicken; add broth, carrots, celery, cider, bay leaf, thyme, sage and remaining tsp each salt and pepper. Reduce heat to medium-low, partially cover and cook, stirring occasionally, 10 minutes or until carrots and celery are crisp-tender. Stir in peas. Make .

Drop 12 large spoonfuls of dumpling mixture into the simmering broth. Cook 10 minutes, cover and cook 10 minutes more or until a toothpick inserted into center of a dumpling comes out clean. Discard bay leaf. Ladle chicken, vegetables, broth and dumplings into large, deep bowls. TIME: 1 hr 10 minSERVES 6PER SERVING: 434 cal, 36 g pro, 39 g car, 3 g fiber, 14 g fat (3 g saturated fat), 127 mg chol, 993 mg sodTIPUse kitchen scissors to snip off any visible fat from the raw thighs.PARSLEY DUMPLINGS1 cups flour2 tsp baking powdertsp salt2 Tbsp minced fresh flat-leaf parsleycup plus 1 Tbsp 1% lowfat milk In a medium bowl, stir flour, baking powder and salt to mix. Stir in parsley, then milk just until blended.

Hunters Chicken 1 cup uncooked orzo (rice-shaped pasta)1 Tbsp oil, preferably olive10 oz mushrooms, sliced (see )1 can (28 oz) crushed tomatoes1 red bell pepper, cut in narrow strips1 medium onion, cut in narrow strips1 Tbsp minced garlic1 tsp each dried basil, oregano and salt4 skinless, boneless oven-roaster chicken thighs (about 1 lb), trimmed of fat and cut in half crosswiseTOPPINGS: minced parsley, grated Parmesan cheese Bring 4 cups water to boil in large nonstick skillet. Add orzo and boil uncovered over medium-high heat, stirring occasionally, 9 minutes or until firm-tender. Drain well. Heat oil in same skillet. Add mushrooms and saut 3 to 4 minutes until lightly golden. Remove to a bowl.

In skillet, mix tomatoes, bell pepper, onion, garlic, basil, oregano and salt. Add chicken thighs and bring to a boil; reduce heat, cover and simmer 5 minutes, stirring once. Stir in orzo, cover and cook 6 minutes longer or until chicken is cooked through. Stir in mushrooms; sprinkle with parsley and cheese. TIME: 37 minSERVES 4PER SERVING: 441 cal, 38 g pro, 50 g car, 5 g fiber, 10 g fat (2 g saturated fat), 118 mg chol, 1,036 mg sodTIPCut up the vegetables while the orzo cooks. African Chicken Stew 8 chicken drumsticks (about 2 lb), skin removed (see ) tsp each salt and pepper2 medium sweet potatoes2 tsp minced garlic1 tsp chili powder1 can (14 oz) diced tomatoes with garlic and onion1 cup frozen green peas cup each reduced-fat crunchy peanut butter and water1 Tbsp lemon juice Season chicken with salt and pepper. skillet with nonstick cooking spray. skillet with nonstick cooking spray.

Place over medium-high heat, add chicken and cook 3 minutes or until browned. Meanwhile peel potatoes and cut in bite-size pieces. Sprinkle drumsticks with garlic and chili powder (1 side only), turn drumsticks over and cook 30 seconds until fragrant. Add potatoes and tomatoes; place drumsticks on top. Bring to a boil, reduce heat, cover and simmer 10 minutes. Sprinkle with peas, cover and cook 10 minutes or until chicken is cooked through and potatoes are tender.