Circle of Friends 25 One-Pot Dinners

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2545 Farmers Dr., #380
Columbus, OH 43235 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with itand youll receive a FREE copy of the cookbook! If you liked these recipes, youll LOVE 101 Stovetop Suppers, one of our best-selling cookbooks, now available as an eBook! Visit www.gooseberrypatch.com to find the cookbook in a store near you or look for it wherever your favorite eBooks are sold!

1 T. olive oil 1 onion, finely chopped 2 cloves garlic, minced 8-oz. pkg. low-sodium vegetable or chicken broth 1/2 t. dried rosemary 15-oz. can garbanzo beans, drained and rinsed 2 c. cooked brown rice 2 5-oz. pkgs. baby spinach coarse salt and pepper to taste Garnish: shredded Parmesan cheese In a Dutch oven, heat oil over medium heat. baby spinach coarse salt and pepper to taste Garnish: shredded Parmesan cheese In a Dutch oven, heat oil over medium heat.

Cook onion for about 5 minutes, until tender, stirring often. Add garlic and mushrooms; cook, stirring occasionally, for about 5 minutes, until tender. Add broth and rosemary; bring to a boil. Add beans and cooked rice to broth mixture; return to a boil. Reduce to a simmer; cover and continue cooking for 5 minutes to allow flavors to blend. Stir in spinach; cook until just wilted, about one minute.

Season with salt and pepper. Garnish with cheese; serve immediately. Serves 6 to 8.

Gooseberry Patch
2545 Farmers Dr., #380
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright 2013, Gooseberry Patch 978-1-61281-091-1 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. ground beef 1/4 c. onion, chopped 10-3/4 oz. can cream of mushroom soup 8-oz. can pizza sauce 12 to 15 slices pepperoni 1/2 c. green pepper, chopped 1 c. shredded mozzarella cheese 16-oz. pkg. frozen potato puffs Brown beef and onion in a skillet over medium-high heat; drain. frozen potato puffs Brown beef and onion in a skillet over medium-high heat; drain.

Stir in soup. Spoon beef mixture into an 8"x8" baking pan that has been lightly sprayed with non-stick vegetable spray. Spoon pizza sauce evenly over beef mixture; arrange pepperoni and green pepper over sauce. Sprinkle with cheese; arrange potato puffs over top. Cover with aluminum foil; bake at 375 degrees for 30 minutes. Serves 4.

1 red pepper, chopped 1 green pepper, chopped 1 yellow pepper, chopped 1/2 c. onion, chopped 2 T. olive oil 1 lb. ground beef, browned 8-oz. can tomato sauce 1 t. chili powder 1 c. instant rice, cooked 15-oz. can ranch-style beans In a skillet over medium heat, saut peppers and onion in olive oil until tender; drain. can ranch-style beans In a skillet over medium heat, saut peppers and onion in olive oil until tender; drain.

Add beef, tomato sauce, chili powder and rice; simmer for 30 minutes. Stir in beans; simmer 5 more minutes, or until warmed through. Makes 4 servings.

1 lb. ground beef 1 onion, chopped 1/2 lb. andouille pork link sausage, sliced 2 15-oz. cans red kidney beans 2 14-oz. cans diced tomatoes 2 8-oz. cans tomato sauce 1 c. corn 1-1/2 c. water 1-1/4 oz. pkg. chili seasoning mix Garnish: sour cream, shredded Cheddar cheese, corn chips In a large soup pot over medium-high heat, brown beef and onion; drain and set aside in a bowl. chili seasoning mix Garnish: sour cream, shredded Cheddar cheese, corn chips In a large soup pot over medium-high heat, brown beef and onion; drain and set aside in a bowl.

In the same pot, brown sausages together; drain. Add beef mixture, undrained beans, undrained tomatoes and remaining ingredients except garnish. Reduce heat to low and simmer for about one hour, stirring occasionally. Serve in bowls topped with sour cream, cheese and corn chips. Serves 6 to 8. sherry or beef broth 4 t. black bean-garlic sauce 1 T. soy sauce 2 t. light brown sugar, packed 2 t. cornstarch 4 t. oil, divided 1 t. fresh ginger, peeled and minced 12-oz. pkg. frozen stir-fry vegetables 1/2 c. water, divided 8-oz. pkg. wide rice noodles, cooked 8-oz. beef sirloin steak, thinly sliced In a bowl, combine sherry or broth, sauces, brown sugar and cornstarch; set aside. beef sirloin steak, thinly sliced In a bowl, combine sherry or broth, sauces, brown sugar and cornstarch; set aside.

Heat 2 teaspoons oil in a skillet over medium heat. Cook ginger for 30 seconds. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until vegetables are tender, about 3 minutes. Combine vegetables and cooked noodles in a bowl; set aside. Heat remaining oil in the same skillet over medium-high heat. Add steak; cook and stir until browned.

Stir in sauce mixture; cook until thickened. Return noodle mixture to pan with remaining water. Cook and stir until evenly coated and warmed through. Serves 4.

3 to 4-lb. all-purpose flour 8-oz. can pineapple juice 3 T. soy sauce 1-1/2 oz. pkg. onion soup mix 6 to 8 redskin potatoes, quartered 1/2 lb. baby carrots Rub brisket with pepper and paprika. baby carrots Rub brisket with pepper and paprika.

Shake flour in a large oven bag and place roast in bag, fat-side up. Place bag in a 13"x9" baking pan. Combine pineapple juice, soy sauce and soup mix; pour mixture over brisket. Close bag with nylon tie provided; cut six 1/2-inch slits in the top of bag. Bake at 325 degrees for 3 hours. Remove from oven; place brisket on a cutting board and pour remaining bag contents into the baking pan.

Slice brisket against the grain; arrange slices in juices in pan. Arrange vegetables around brisket slices. Baste with juices; cover pan with aluminum foil and return to oven for one additional hour, basting occasionally. Makes 6 to 8 servings.

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