Good Housekeeping 100 Best One-Dish Meals

By Anne Wright

Cooking turns into tastier and more straightforward than ever with solid Housekeeping’s support. 100 scrumptious and nutritious illustrated recipes for single-dish foodstuff enable busy domestic cooks positioned dinner at the desk swifter. each point is coordinated, the arrangements simplified, and the consequences are awesome. choose between a tempting number of soups, stews, casseroles, oven-cooked nutrition, stir-fries, skillet suppers, pastas, sandwiches, salads, and pies. There’s Curried Vegetable Stew, Peruvian Fisherman’s Soup, fowl with Rosemary Dumplings, Two-Alarm Chili, Shrimp Risotto with child Peas, Taco Salad, Southwestern Turkey Fajitas, and many extra to tempt any palate. every one recipe comprises prep and cooking time, variety of servings, and key dietary details. Enjoy!

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Eliminate bay leaf and serve. every one SERVING approximately 524 energy | 27 g protein | 19 g carbohydrate | 37 g overall fats (13 g saturated) | 106 mg ldl cholesterol | 3,151 mg sodium. Greek Eggplant and Lamb Casserole We roast the eggplant, instead of sauté it within the conventional approach, to make a moussaka that's reduce in fats and energy than traditional. in case you like, replacement flooring pork for the lamb. PREP fifty five mins BAKE 35 mins MAKES 10 main-dish servings 2 small eggplants (about 1¼ kilos each), minimize lengthwise into ½-inch-thick slices three tablespoons olive oil 2 kilos floor lamb 1 huge onion (12 ounces), chopped 2 garlic cloves, finely chopped 1½ teaspoons salt 1 teaspoon flooring cumin ½ teaspoon flooring cinnamon ½ teaspoon coarsely flooring black pepper 1 can (28 oz.) plum tomatoes in puree four huge eggs cup all-purpose flour three cups milk ¼ teaspoon flooring nutmeg 1. Preheat oven to 450°F. Grease the 2small cookie sheets. position eggplant slices on cookie sheets; brush with 2 tablespoons oil. Bake eggplant till smooth and browned, approximately 20 mins, rotating cookie sheets among higher and reduce oven racks midway via baking time. get rid of eggplant from oven; flip oven keep an eye on to 375°F. 2. in the meantime, in nonstick 12-inch skillet a minimum of 2 inches deep, mix flooring lamb, onion, and garlic and cook dinner over medium-high warmth, stirring, till lamb is browned, approximately quarter-hour. Skim and discard fats. Stir in 1 teaspoon salt, cumin, cinnamon, and ¼ teaspoon pepper; cook dinner 1 minute longer. eliminate skillet from warmth; upload tomatoes with their puree, breaking them up with part of spoon. put aside. three. holiday eggs into small bowl and, with twine whisk, frivolously beat; put aside. In 3-quart saucepan, warmth last 1 tablespoon oil over medium warmth. Whisk in flour and cook dinner, whisking, 1 minute (mixture will look dry and crumbly). steadily whisk in milk. warmth to boiling; cook dinner till combination has thickened, approximately eight mins. get rid of from warmth. progressively beat one-fourth of milk mix into eggs. go back egg combination to saucepan, beating to mix. Stir in nutmeg, closing ½ teaspoon salt, and closing ¼ teaspoon black pepper. four. In shallow 4-quart casserole or thirteen" via nine" baking dish, organize 1/2 eggplant slices, overlapping slices to slot if beneficial; most sensible with half meat mix. Repeat with final eggplant slices and meat combination. Pour egg mix over best. Bake till most sensible is puffed and golden and casserole is heated via, 35 to forty mins. every one SERVING approximately 375 energy | 23 g protein | 1 g carbohydrate | 22 g overall fats (8 g saturated) | 157 mg ldl cholesterol | 593 mg sodium. Polenta and Sausage Casserole Layers of creamy polenta, cheeses, and a sausage-tomato sauce makes this an excellent casserole for a potluck social gathering, buffet, or brunch. The tomato-sausage sauce can be outstanding by itself, served over pasta. PREP 1 hour BAKE 35 mins MAKES eight main-dish servings eight oz candy Italian-sausage hyperlinks, casings got rid of eight oz sizzling Italian-sausage hyperlinks, casings got rid of 1 tablespoon olive oil 1 huge onion (12 ounces), chopped 1 huge stalk celery, chopped 1 carrot, peeled and chopped 1 can (28 oz.) plum tomatoes in puree 2 cups yellow cornmeal 1 can (14½ oz.) chook broth or 1¾ cups fowl Broth ¾ teaspoon salt four½ cups boiling water ½ cup freshly grated Parmesan cheese eight oz. Fontina or mozzarella cheese, shredded (2 cups) 1.

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