allrecipes. LLRECIPES.COM, THE WORLD'S LARGEST FOOD COMMUNITY—MORE THAN 60 MILLION HOME COOKS! Skillet Suppers Stress-Less ‘Sheet-Pan || Snacks & Desserts Pens aC ciel rere Ato) ChickenCHICKEN WITH CHEESE 6 VEGETABLESYOUR PANS. 4 WAKE-UP. BREAKFASTS Jump-start your day with these sweet ‘and savory one-pan delights 12 SHEET-PAN SUPPERS, These easy main dishes star beet, pork, chicken, and fish—plus there's 2 veggie-packed vegan recipe. 20 simmer DINNERS Chili, curried fish, chicken tortilla soup, ‘and slow-cooked brisket are just a few of the slow-simmered choices you'llfind here 32 KEEP IT FRESH Crisp, fresh greens. tossed with simple dressings create colorful salads for the perfect sides. 34 SAVORY BAKES These cozy oven recipes will fulfill any comfort-food craving, 48 skniets FOR THE WIN Short on time? Choose from these weeknight winners that you can put on the table in 30 minutes or less. 58 ROASTS WITH THE MosT Feeding a bunch? One-pan roasting cooks crowd-favorite poultry, meat, and fish recipes perfectly, 64 BRING ON ‘THE VEGGIES Here's how to eat vegetables! Roasted and air-ried sides bring color and fiavor tothe table, 72 castRON STANDOUTS. The hefty skillet is oven bound with no-knead bread, cornbread, apple pie, and a big cookie! 78 WHAT'S FOR DESSERT? Sink your sweet tooth into such favorites as brownies and banana cake. i” S hey ALLRECIPES* ONE-PAN RECIPES™ 88 ANYTIME TREATS Quick bread, snack bars, biscott, shortbread, ‘and chocolate dip make snacking way more fun. 94 MUNCH AND CRUNCH Turn to your air fryer for a batch of crunchy mix-and-match snacks that cook in a flash. 96 INDEX "S allrecipes © One-Pan GBT Top Rated Dicken i ON THE COVER Photographer Carson Downing Food stylist Kelsey Moylanallrecipes. One-Pan Recipes 2023 allreeipes specials executive Foop epiror Shelli McConnell ‘Serio Food tor Caitlyn Dima, BD Contig tor Diana MeMion Conbetng Cony ester Arne "ead Protede ha Bjorkund ant Design Dtecr Steph Hunter ‘oredr Laura Elefeon ‘Contig Desires Sholey Calcwal Brianna Greene ‘Photographers Jason Donnely, Kelsey Hansen Food Spt Holly Dreesman, Arcie Probst Contin et eco Prop Sy Su ical ‘Contin Decor Ki Hassebrock “eat ken Lyon Sanchar Sarah Brekke Lindo Brewer, RO: ‘Ts Hale; Laura arzen RO: Crs Meyer Emily enaos ‘ahora Decor Ji Waaoe ‘Asian Maren tor Jennifer Speer Ramunct ‘ater somes Gtdes copy Che! Angela K Renkoskt ‘Sei Cony tors Era Borkund, adclaine Jorousek Srth Martha Colff Long ‘Assistant El Bsns Manager Gable Reslow ‘SeriorDietot Quay Joseph Kotler ‘ie Present, Cone Sts Alison Lowery Diectr Test Rhos Ly Blanchard Wortow StsDrector Tors Charter ‘remada Tatieking Sapercr Warne Ruppel ‘rome maging Sect Paige Kin ‘olor aly nay Roszkowsk Mark Josephson ‘ie resent Geer nase Jeremy Boon ‘ea reste, Coup Edtoral rector Stephen Ort ‘Serio Decor, Brand Mating Joan Kenny JAlrecipes One-Pan Recipes is avaloble fora imitedtime on newsstands but our flagship ‘Alrecipes magazine can be daiveredto your home. Subscibe at allecipescom/get-themag LerTers a COMMENTS Fecabachiarmagazinecom Suita request ot ou Help Center, websupport erecthcan/he/en-us/requests/rew allreeipes magazine ett Dinar Cari Boye ‘aerator Laura Eiafeon lor Food Eater Cty Dimio, RD ‘staan eter Natale Macher ‘ear Ascent Sancra Johnson Te Rtehen Kate Barr: Lynn Blanchard ‘Stan Bete Linda Brewer RO: Olt Barsky sulana Hate Neole Hopper Ncole Ir Biznbeth Meroe Cha Meyer Cae Soh my Neanous Marionne Wars allreeipes.com SSURLOSEIREER REL Ene Handelsmen snr ven mito Holy aie Ganemt Manager Lovaine Golcberg advertising & business vice pResiounr/eunLisHeR Donna Lindskog NEW YORK: 224551344 Ssteadrector Ter Hu cincago: 2.858124 ‘cco Der Michele Butler Mingey Ntlnalevel Deter Katy cman es rset Matting Jennifer Stan Elzabeth March Snir Research Monger Chery Carey Snir Pectin Honager Jenifer Paugh ‘Assan Dect, Promeas Tatcng Il Crucholow CIRCULATION a FINANCE. ‘onsamer retin Manage Lynn Bolinger ses Manager, Advertisna Leslie Ror Alysia Borsa "FoRSYNDICATION OR INTHRNATIONAL LICENSING REQUESTS ona jscntongnensdtsshnacom OR REPRINT AND REUSE PERMISSION, es rmsd oO Dotdash meredithYour pan collection doesn't need to be massive, especially if you're short on space. Here are the heavy hitters you may want to prioritize: This pan is sometimes referred to as a 3-quart baking ish or casserole and is avaliable in metal, glass, ceramic, and enameled cation, Use this large, rimmed baking sheet, often aluminum, for both baking ‘and roasting. Unikea cooke sheet, its raised sides contain the cocking juices, sauces, and marinades. The T3x18-inch pan (half sheet pan is most common, This heavy-duty, cast-iron pot goes from stovetop to ove, to sear, sauté, bake, and roast Use for recipes caling fr a large pot or saucepan. You'l ind both enameled and bare cast-iron Dutch ovens. The ‘enameled version is easier to clean and less reactive, but pricier. Bare cast ron can react to acidic ingredients like tomatoes, lemons. oF vinegar 0 avoid using with these foods. The most popular Dutch oven size isthe 5> to 6-quart range. ‘heavy-duty skilet can handle sautéing, sti-frying, pan-sesring, and more. Choose an over-safe version for more cooking options. Sxilets come ina wide range of material, including cast iron, tr-ply stainless steel, and nonstick aluminum. Cast ron is an inexpensive and durable oven-sae option although itis ideal for acidic foods. An oven-safe stainless or nonstick silt costs abit ‘more, buts ust as versatile. The most common sizes are medium (8-inch), large (o-inch, and very large 12-inch. mB ‘A saucepan is apot with tl, straight sides, a tight-fitting lid, and a handle It'.a go-to for boling eggs, cooking drains and pasta, blanching vegetables, poaching mest and fish, an simmeting soups and sauces, Saucepans come into 4-quart sizes, and some in-between sizes too. Ifyou only have ‘two? A medium (2-quert) and large @-quart) wil do. These large pans often fitted with 2 rack, ae ideal for cooking large cuts ‘of meat, Dont have room to store abia pan? Either borrow one from a frend (or roast smaller cutsin a Dutch oven or ‘9x13 pan (improvise arackby lining the ‘bottom with thick ses of onion). Both stovetop and electric pressure cookers cook diner quicky. They work by trapping steam and moisture that increases the pressure inside the raising the food's temperature. Modetn multicookers are safe and easy to use and clean The tried-and-true electric stow cooker ‘maintains low heat over alona time, ‘producing tender meats and creamy ‘one-pot dishes. Slow-cooker recipes tend to requir little prep and hands-on time, making them a great option for busy days. Just plan anes, pan check Check the manufacturers retionson howto clean yout an ant se if there ar any restrictions on haw t's sed Example: las baking dishes Should not be sed unde the rl. Thisnewer electric appliance works ike an extra powerful convection Coven, moving hot air ‘around food to cock it quickly and ‘evenly. Air fryers can bake, broil. and ros, in addition to creating healthier versions of fried food. They come ia ' wide range of models and sizes, so do some research to find the right fitfor your kitchen Pere Crt Ot ae) rere Preys Coo ReetMove over, toast and cereal. We have better ways a to start the day. Pull out your pan for hearty — “= options—French toast casserole, egg-potato skillet, —_ cinnamon roll cake—that will keep you going piesa until lunch.“fried the pancake ito thirds anc tonpedeach permy three sos’ fevortes orikles, chocolat chips, and Mats Minis) Everyone was happy with “ther pancake ¢ and wasnt ¥ stuckmaking tors of diferent pancake make-ahead ol baked pancake on witerak, Cover and hil ernght To reheat, ake, covered wit ln 50°F ‘vento 1 minutes to heat through EASY BUTTERMILK BAKING-SHEET . PANCAKES HANDS-ON 10MIN. TOTALSOMIN 1, Prahoat oven to 425°F, Sonmitrep By Hart Wen) Line 2 10x15-inch ened taking sheet with fi Aetetetehe 49 REVIEWS coat wih cooking sre, Instead of making pancakes Whisktogether pancake mix inbatches atthe stove, try and voter ina large bow this one-and-doneversion, _Letstand 0 minutes. Flip over the squares to 2. Pour batter into prepared serve—the best browning 2, spreading to comers. opel bib: Sprinkle with tuinado sugar. 5. Boke pancakes unl ighty 2s cps complete browned, 10 to 2 minutes buttermilk pancakemix Cutirto sixpoces Serve with 1% ape water dese toppers 1 to 2 Tbsp. anmagazine.com/easy- turbinado sugar bestia ce ctcag erage Beaches, granola, ower @ meevoun fandpure maple syrup, sone sceess corny rato ae ee ALRcciPes.com 5 ONE-PAN RECIPES WAKE-UP BREAKFASTSfe) LOADED =) BREAKFAST SKILLET Staves! ° ete tetefe 64 REVIEWS 4 slices bacon, ct into ‘Vineh pieces 3 russet potatoes, scrubbed and cubed (inch) ‘cup chopped yellow onion cup water cloves garlic, minced tsp. smoked paprika ‘cup chopped green onion 3 minced chives tsp. kosher salt , tsp. black pepper [Weused a blend of cracked f ‘Black and pink peppercorns] 4 eggs 1 cup shredded cheddar cheese (4 07.) 1.Cook bacon ina very large ledded cast-iron or nonstick skilet ‘over meciu-high heat, turing ‘occasionally, until crisp, Sto ‘8 minutes. Transfer to paper towels to drain, reserving drippings in skilet, :2. Reduce heat to medium. Ada potatos and yellow onion to slat Stir to coat evenly n drippings. ook, tiring occasionally until anion begins to soften, about S minutes. [Ad the water, cook, covered, stirring once or twice, until potatoes ‘are tender, about 15 minutes. Sérin ‘artic, paprika, and half each ofthe ‘green orion, salt, and pepper. ‘3. Make 4 well in potato mixture with a wooden spoon, revealing bottom of skit. Crack an egg into each welt sprinkle eggs with remaining salt and poppe. Sprinkle ‘cooked bacon and cheese over ‘entire skit. Replace ld: cook until ‘299 whites are sot and yolks ar stil runny, about § minutes. Top with remaining green onion, se ene S autrccires.com @ _ oNe-PAN RECIPESKETO CAULIFLOWER HASH BROWNS ete te tee 30 REVIEWS 2. Microwave caulifower ina bowl Make your own bacon bits, 2 minutes; let cool S minutes. if you like. Just pan-fry 3. Transfer caulfiwer toa clean ‘ish towel and squeeze out as much moistureas possible. Str together cauliiower 3a, cheese bacon bits, chives, salt, pepper and * 4slices of bacon until erisp, then crumble them into small pieves, 3 cups grated resh Cayenne of ushg) nalamge bow Cauliiower er¥Ci2-<2) Spoon mitre m6 cua portions Pig.rcedcaulltower eno repredbaking sheet, 1 large epg. lahly beaten leaving pace between potions 4 on cheddar cheese, Using yourhandsfaten and Shredded cup) shopelnt oval pats % cup real bacon bits ‘4, Bake patties until browned, healthy 1 Thsp. chopped outs mites Tun broer tricks trech chives; pls ‘tow rl ntl ops are 2 more for garnish crispy, about 5 minutes. Let ber hel ctead % tpvealt tools minutes Garis wth cae in 4 tap blak papper tctiona ves eee 1 pinch eayenne cspaaincoah cosy pepper (optional Rouaaer tase nies eopeey 11. Preheat oven to 400°F, (© cuuren-reee amount of bacon Coata baking sheet with etre ee ee, Civstttot ‘cooking spray. ‘pling on he bacon fees te hast ‘ens far uot overding WAKE-UP BREAKFASTSBLUEBERRY OATMEAL BREAKFAST BARS eww the 45 REVIEWS easy to make, They freeze aia ‘with many combinations offfruits and nuts. Make these and freeze for a quick breakfast to go. ci waa = 1 cup oat flow ‘4 tsp. vanilla extract 1 cup fresh blueberries % cup chopped walnuts, toasted ‘cup shredded coconut 1.Preheat oven to 350°F. Linean inch square baking pan with foll and coat with cooking soray. 2. Stir together oats, oat flour brown sugar, sat ‘andbaking soda in alae bowl. In another bow, whisk together eggs, almond mik, butter, and vanilla; ad to ‘at mixture and stir until wel combined. Fold in blueberries and walnuts. Spread in prepared pan and sprinkle with coconut 3. Bake until edges are ‘golden and coconuts browned, 35 to 40 minutes Cool in pan 10 minutes cut into 8 @xA-inch) bars To store, chill covered, up to ‘week To freeze individually \Wrop bars and transfer to a zip-top plastic bag: freeze upto 2 months. _armagazine.com/blueberry- ‘atmeat-breakfast-bars ‘len ‘ary'coconut but they came outSUSVAHVANG d-3¥VMfreeze it Isiembe ‘rediscover wth a Taster ubatet shia err free uso. ‘te nao Mlandvarter twas cp-tep plasterer fag andere ‘lomo, Remove rom ‘ag, patin abating ds, tna ‘reign ‘ne Bae, SOF eos re gaden amn aia seed coer consoa dea, ‘StosO minutes, CASSEROLE ete tetety 146 REVIEWS 8 frozen precooked hash brown patties 2 cupscoarsely chopped broccolt 2 cups shredded cheddar cheese (8 02.) 8 or. cooked ham, diced ("4 cups) 7 eggs 1 cup milk % tsp. dry mustard % tep.salt 1. Preheat oven 10350°F. Grease a at baking cls line with fll then with parchment paper. Arrange hash brown patties in ish and sprinkle with broccoli, cheese, and ham. Whisk together eggs, mik, mustard and salt ina large bowl pour over ham mixture 2. Bake until edges are golden brow and aknife inserted in center comes out clean, 40 to 45 minutes. armagazine.com/wake-up-casserole EASY 1.Greasea 9xI3-inch FRENCH baking ish, Microwave biter andi cup brown sugar na TOAST 2-cup glass measuring cup, CASSEROLE string cccasionally, unt eer bulter smelted and sugars yomcacm SON dissolved Pour into prepared SEINE vrenraensooue _bakingdsh thenarrangebrend Wik Whee 554 REVIEWS 2, Beat toaether milk. eaas, eee % cup butter least 8hoursor up to overnight. 1 cup plus Thsp. 3 Preheat oven to 375°F, packed brown sugar Sprinkle casserole with 1 (@-oz,) loaf crusty remaining | Tbsp. brown Fronch bread cut sugar. Bake, uncovered, unt intobite-sizepieces browned an bubbling, about 2 cups milk 30 minutes. Gamish with 6 cogs whipped cream, 2 tsp. vanilla extract ; ‘armagazine.com/easy-trench- % tsp. plus pinch a : cinnamon,ortotaste [225 cssrol % tsp. salt : " fects fe Suaatoy one S00 for garish “forgot to assemble tis the night before sol made the momina, ferabout 90 minutes, checking every 18020 mi pe ee 10 one-pan reciresCINNABON CINNAMON ROLL-INSPIRED CAKE HANDS-ON 25 WIN TOTAL sO MIN. SERVES!2. SUBMITTED BY Ci ese tetete 65 REVIEWS 13 cups, ps2 Tsp. flour 1 cup sugar 4 tsp. baking powder % tsp. salt ‘V4 cups plus 2 Thsp. milk ‘V4 cup butter, melted 2 eggs 3 tsp, vanilla extract 1 cup butter, softened 1 cup packed brown sugar 1 Tbsp. cinnamon 1 cup powdered sugar 1. Preheat oven to 350°F. Grease a ‘9x1inch baking pan. Stir together 3 cups. flour suger, baking powder, and salt in large bow! until well combined. In another ‘bow, whisk together 1% cups mil, melted butter, e095, and 2 tsp. vail, Stir mik mixture ito flour mixture until ‘combined. Pour into prepared pan, 2, Beat together softened butter, ‘brown sugar. remaining 2 Tbsp flour, {and cinnamon ina bow! uni smoot. Drop by spoonfuls over batter in pan, ‘Swi micure into batter witha kite tocreate amarbled effect. ‘3. Boke until a toothpick inserted into center comes out nearly clean, 25to 30 minutes. Meanutile, whisk together powdered sugar remaining 2 Tbsp. milk and remaining tsp. venilaina bow Lnti smooth. Drizzle over warm cake. armagazine.com/elnnabon-cinnamon- rol-insplred-cake copycat cake ‘The goey swt inthis ultimate cafe cake ar as luscious and tasty asthe popula chain's inamon rol (And you wont even needa ling pin.) WAKE-UP BREAKFASTSWhen it comes to simplifying the weeknight hustle, (ia mu oA sheet-pan dinners check all the boxes. Pair your favorite fim a F protein with fresh veggies and seasonings for meals that om are as easy to make as they are to clean up.DIJON PORK WITH APPLES AND CABBAGE de tetetetr 61 REVIEWS 1 head red or green cabbage sliced into sine wedges (3% cups) 4 Thsp. extra-virgin olive oll 1% tsp. kosher salt 1 tsp. black pepper 2 (lb. pork tenderloins 5 Thsp. coarse-grain Dijon mustard 1 Tbsp. white wine vinegar 1 Thsp. honey 1 tsp. chopped fresh thyme leaves ‘Thyme sprigs, for garnish 1. Preheat even to 400° Line ‘rimmed baking sheet with fil ‘and coat with cok 2 Toss together c 3 Tsp. oll tsp. salt and pepper on prepared pan. Arrange in anevenlayer '.Pat pork dry and sprinkle with remaining tsp. salt and Ytsp. Peoper. Whisk together remaining 1 Tesp. ol: mustard, vinegar, honey, ‘andthyme ina smallbowl. Spread ‘over al sides of pork Put pork on top of cabbage and appies. 4. Roast on center oven rack ‘oout 40 minutes orunti an instant-read thermometer inserted into center of thickest part of each tenderloin registers 45°F. 8. Cover pan loosely with fll and let ork rest 10 minutes befor s Serve pork warm with cabbage and ‘ples. Garnish with thyme sprigs armagazine.com/dijon-porke-with- ‘apples and- ‘rimmed baking sheet with foi “Loved the ‘avors, and the cast was perfect | wit defintely be using this again, o ESS es ete tetra 20 REVIEWS Dain fish and pat ey, then arrange con one side of prepared pen Brush irbep. cate fish with 1 Tbsp. melted butter and spr wth pepper. Str together lemon zst, panko, Parmesan, and sp eman-pepper 18 Imade . Idicn'terine the shandit was perfect.SHEET-PAN SALMON AND BELL PEPPER DINNER When Imake 7 ANOS-on 5 MN TOTAL 30m this agai Staves" suewirreo ay annnans switlroast the - ete totety 19 REVIEWS ¥ 5 Thsp.ollveoll 4 (5-02) salmon fillets 2 red bell peppers, chopped peocersand il 1 yellow bell pepper, onions werea ‘chopped 1 onion, sliced, 3 6 Thsp. lemon juice lusedred i 1% cup chopped fresh parsley wine nstead 1LPreheat oven to 400°F ‘Grease rimmed baking sheet with 2 Tosp olive ol 2.Put salmon tilts, bel penoers, ‘and onion on prepared pan, 3. For sauce, whisk together lernon juice, parsley, the water, maple syrup, garic, crushed red pepper, cumin, sal, and remaining 3 Tbsp. olin small ‘bowl Drizzle tworthids of sauce ‘over ingredientsin pan. 4. Roast untl salmon fs cooked through and lakes easly with a fork, 7 to 20 minutes. Serve with lemon slices and » maining sauce. armagezine.com/sheet-pan- salmon-bell-pepper-dinner © ower ©) curenrare SHEET-PAN SUPPERS~) (04 ey 7S 74 (2) Hot and bubbly soups, chilis, and braises call on the power of simmering to meld flavors, tenderize meats, and soften vegetables. And there are so many ways to harness the simmering power—pots, skillets, slow cookers, even pressure cookers!a hee don't wai ITALIAN — Ramen noodles contin o BEAN RAMEN abso ad ater coking, | Sosereth sop au Supe of ated ede fete 1 REVIEWS sana 2 a 3 Tsp. olive oll hen reheating. 1 large onion, chopped (about 2 cus) 1 tsp. salt fs 14 typ. black pepper 5 large coves garlic, minced 1% Thsp. chopped fresh rosemary or 1t3p. dried 4 capswater 3 carots, sliced talks celery, diced 1 Targe boling potato, diced (uch as Yukon Gold or red) 1 05.5-02.)can eannelin! ‘beans, rained and rinsed 1 (14.5-02,) can diced tomatoes 2 G-0z) pkg. ramen noodles, ‘coarsely brokan npg. (aver packets discarded) 14 eu chopped fresh parsley 6 Tbsp. grated Parmesan cheese 1L Heat ollina4-toS-at-pot over medium heat. Add orion, salt, and pepper. Cook, covered, tiring ‘occasionally until lightly browned, aout 0 minutes. Add garic and rosemary cook stirring frequent, ‘about I minute. Add the water, catrts, celery, and potato; bring to aboil Reduce heat and simmer, covered, until cartots are tender, ‘about 5 minutes. 2. Purée % cup beans with cup soup broth ina blender Add to soup along with remaining beans and diced tomatoes. Bring toa bol, Soup can bbe made up to this point 1 day ahead ‘and chilled, covered. Add noodles when reneatng.) ‘3. Add noodles: reduce heat and simmer, stirring occasionally, until just tender, about 3 minutes Stiin parsley. Sprinkle each serving with ‘Tsp. Parmesan cheese armagazin om /talan-besn ramen bteilel lente oecpee auaccires.com 21 one-ranrecires SIMMER DINNERSCOCONUT CURRY FISH ete fetes 77 REVIEWS 1 Thsp, vegetable oil 1 large onion, chopped ¢1cup) 3 cloves garlic, minced 1 Ib, cod fillets cut into $-ineh chunks ‘V4 Thsp. curry powder 2 tsp. chill powder 1 tsp. cumin 1 tsp. turmeric 4 tap. salt 1% tsp. black pepper 1 (14-02,) can coconut mitk 1 (12-to 14-02) pkg. frozen stir-fry vegetables 1 Thsp, water 1 Thsp. cornstarch 3 cups hot cooked brown rice Toasted coconut and chopped fresh cilantro, for garnish Aucrecires.com 22 {Heat olin large silt over ‘medium-high heat Stirin onion ‘and garlic; cook untl softened, to 2 minutes. tir in cod; season with curry powder, chil powder, cumin, turmeric, salt, and pepper. our in coconut milk and stir in frozen vegetables. Bring to abt reduce heat. Simmer, covered uti vegetables are tender and cod is easily flaked witha fork, about 5 minutes. 2. Whisk together the water and cornstarch ina smal ow str into skillet and return toa simmer, stirring nti thickened and bubbly, Serve over rice. Garnish with toasted coconut and clan. armagazine.com/coconut-curry-tishTHAI-INSPIRED RED CURRY SHRIMP ‘CURRY PASTE ae Tolearnmere about red (and yellow and ‘green) curry paste scan the code with your smartphone 1 Tbsp. vegetable oll 1 Ib large shrimp (31-35 count), 2 large carrots, cut into peeled and deveined ‘Yerinch rounds 2 cups cooked fat rice noodles 1 onion, cut into thin wedges Fresh cilantro and/or cracked 1 Tbsp. minced fresh ginger black pepper, for gamish 2 loves garlic, minced, o more totaste 1 red bell pepper, cut in bite-size pieces 1L Heat olin wok o large skillet ver ‘medium-high heat uni almest smoking, ‘Add carrots and onion; cook, string frequently, about 2minutes. Add ginger and garlic; cook, string frequent until fragrant, about 30 seconds. Add bell pepper and cook, string frequently Lntilsoftened, about 5 minutes. 2. Add coconut mik, Soy sauce, and curry paste; str until well blended. Stirinshrimp. Reduce heat and simmer Lnti shrimp ae bright pink and opaque, 2 to 3minutes. Servein bows with Fiee noodles. Gamish wth eiantro and/or back pepper “armagazine.com/tha-red-curry- shrimp @mooeaen © ower SIMMER DINNERSINSTANT POT VEGETARIAN POSOLE SUBMITIED BY soUP Lovins NcOLE dese feted | REVIEW Posole traditionally uses bork, Inu ee subbing in pinto beans. 1 Tbsp. olve oll 1 large white onion, chopped 4 dried guajilo chiles, stemmed 1 Tsp. minced garlic 1 tsp. cumin 1 tsp. dried Mexican oregano 4 cupstow-sodium vegetable broth 2 (15.5-0z.) cans pinto beans, drained and rinsed 2 (15.5-02.) cans golden hominy, drained and rinsed 1 (10-02. can red enchilada sauce (such as Las Palmas) 7 cup chopped fresh cilantro 2 Tsp. lime juice 1.Combine ol, onion, and chiles in ‘anelectriemulticooker set on Sauté Cook. string, 3 minutes. Add gat ‘cumin, and oregano; cook, tiring, 2minutes moce. Cancel Sauté function, Strin broth pinto beans, hominy, and enchilada sauce 2.Close and lack id turn venting nob to seal Select high pressure ‘and set timer for 20 minutes {ll 10 to 5 minutes for pressure to bull, ‘.Release pressure usina quick raleace method. about 5 minutes Carefully remove i. Discard chiles. Stirinilntro and ime juice armagazine.com/lnstant-pot- vegetarian-pozole (@ooen eon © matey @vecanBRAZILIAN BLACK BEAN STEW deter te 10 REVIEWS ‘Thisdish isinspired by the popular Brazilian dish feijoada (ay Z1IWA dah), schieh usually involves black beansanda mix ‘of salted or fresh pork or beef ‘ets, Thistersion uses bacon to ceut cooking time itv customary toserve this dish with rice and orange slices 2 slices bacon, chopped 1% cup chopped green bell pepper cup chopped onion 2 Tbsp. chopped fresh cilantro, plus more for garnish 2 cloves garlic, minced 1 bay leat 2 (5-0z}) cans black beans, rinsed and drained % cup low-sodium chicken broth, plus more as needed 1 tsp. cider vinegar % tsp. black popper, plus more to taste % tsp, salt, pis more totaste Dash hot sauce, plus more to taste (optional) 2 cups hot cookedrice Orange slices, for serving Chopped avocado, for gamish 1. Cook bacon in 8 4-at pot over medium hest uti almost crisp, 3toS minutes. Add bell pepper and onion; cook, string, until onion is translucent, about 5 minutes, Stirin cilantro if using) garlic, ‘and bay leaf; cook string, until fragrant, 102 minutes, 2 Stirinbeans, broth, vinegar, Bepper, salt, and hot sauce (i using). Sinner, covered, uni flavors bine 10 015 minutes. f needed, stirin adtiona broth to desired consistency. Remove and dscara leat Season to taste with 3, salt, and hat sauce. Serve ice with range sices and gamish with avocado and/or cilantro. armagazine.com/black-beanstew @weurnr © over © exaen-eee SIMMER DINNERS| INSTANT POT CHICKEN AND RICE SOUP “Delish! | used fete Sti togetherbroth andre n an electric idielanle Iaalear treat osteed a 3 cups of broth, [BA oe low-pottem chican broth, ion, carrots, celery, corn, garlic a cements chicken, onion, carot, celery, com, gar 15 fictoten rest ewan pode pouty seasoning but otherwise pel Denes ante, Cosa ek turn vert ino seal Seletich 1 Tage onion, end eas) ‘vs cups dleed carrots Desc at i nat ao madeasis. ‘Vé cups dleod colory tes for pressure to bul 2Lose rosie rary about 0 ints, 1 cap hezen we tere com a Cantilo cogent 1 tp sa power ustream cebu tenors This will be part 1 eponenpewier 5: Str together haan and comstarch = sna smal bow string cooker wth peas of our regular Select Saute function, Cook sting constantly, % tsp. salt until thickened and bubbly, 2 to 3 minutes. ‘V4 tsp. dried thyme i 15 pid tyme Sarnish wth ct. rotation.” 2 tsp. cornstarch armagazine.com/Instant-pot-chicken- % cup frozen peas —s ¢ anclean ‘Chopped fresh dil, @mooen cen (5) weacray @) curren-rvee ea for garnish auteccires.com 2G one-pan reciresRAINBOW VEGGIE CHILI SUBMITTED BY THEVEGGIEONE dete teteh 100 REVIEWS 2 Thsp.ollve oil 1 zucchini, halved and sliced 2 cups) 1 yellow summer squash, halved and sliced ews) 1 red bell pepper, chopped (I cup) 1 green bell pepper, chopped (cup) 1 onion, chopped eup) 1 Jalapeto pepper, seeded and finely chopped 4 cloves garlic, minced 1 @8-02.) can crushed tomatoes, with juices 2 cups water 1 5-02.) can black beans, rinsed and drained 1 (5-02, can spicy chili beans, Inchili sauce, undrained 1 (14.75-02) can whole-kernel com, drained 1 (12-02, can tomato paste 1 Tbsp. chil powder 1 tsp. dried oregano, crushed tsp. black pepper, plus more for garnish 1% tsp. cayenne pepper Sliced green onion, for garnish Hove his : ‘teat ina 5-to 6a pot over rece. made mecimhigheat Stn miehin inthe sou ; Yellow sas re bell ep. —e green bell pepper, onion, itcame out Jape end gare Con, tiring rest My ‘ccasionaly. about 5 mctes husband ‘2. Add tomatoes, the water, black beans, hl beans, com, tomato bast, cil powder orecano, back Depo, end cayenne Bring to abo reduce neat to medurlow, Sener, ‘covered string occasional, to Slow flavors to mel, about hour Garis wth oeen onion and ditional lack aeppa. armagazina.com/rainbow- veogie-chi Greaonr @ wean SIMMER DINNERSITALIAN SAUSAGE SOUP WITH TORTELLINI dete tetee 2012 REVIEWS 1b sweet Italian sausage, cama 1 eaptney cropped onion Ae 2 cloves garlic, minced % eup red wine or low-sodium beet broth 5 cups low-sodium beet broth 4 large tomatoes, peeled, ‘seeded, and choppet 1LBrown sausage ina St. i heavy pot over medium-high ' heat. Transfer sausage toa ‘or 2cups canned no-salt- a ‘ plate. Drain drippings from pot, ‘added diced tomatoes reserving 1Tbsp. in pot MU teenth 2.Cook onion and garlic in ‘tomato sauce crippings over medium-high heat, 1 cup thinly sliced carrot sting occasionally, until tender, 1s cp water ‘about 7 minutes. Add cup red * tsp. dried oregano wine or broth to pot, stirng to 115 cups thinly sliced zucchini ‘opr up bowed Cook 4, wie) tnt wine seduced al St W cu cert tom rst in cps both ometoes,ometo sauce, carot the water, oregano, 3 Thep. choppedfresh and reserved sausage. Bring to ‘Baraley, plus more ‘boll Reduce heat and simmer, for garnish Uncovered, 30 minutes. 1 en) pig teehee '3. Skim grease from soup. Stirin {frozen tortelint ‘ucchin, bal, and parsley. Simmner, 1 tsp. salt covered, 10 minutes. Add tortlin and simmer, covered, 10 minutes ‘more. Divide soup among bowls % tsp. freshly ground black pepper, plus more for garish ease and garish with Parmesan ernest and ackhitional parsley and/or ¥ ‘cheese, for garnish ee armagazine.com/seusage-soup- i ‘with-torteliniLENTIL SOUP WITH ett 5 ws 3 Thsp. olive oll 2 cups chopped onion 2 cloves garlic, minced 1 Tbsp. tomato paste 1 tsp. cumin 1% tsp. kosher salt or to taste 1% tsp. black pepper % tsp. chill powder, plus ‘more for garnish 4 cups low-sodium chicken broth 1 cup dried red lentils % cup peeled and diced carrot 2 Tbsp. lemon juice % eup sour cream 3 Thsp. chopped fresh cilantro Lemon wedges, for serving LEMON 1. Heat olin large pot over mediur-high inonion and gate. Cook, stir is browned, to medium-low and simmer, covered, unt lentils are soft, about 15 minutes. 3. Stirin lemon juice. Divide soup among top with sour cream and cilantro. ith lemon wedges and/or crostini armagazine.com/lentl-soup-with-lemon SIMMER DINNERSBUSY-DAY BARBECUE BRISKET Whe tet he 365 REVIEWS ——L Stir together papria, thyme, The flavor of the brisket black pepper, salt, onion powder, improveswehen cooked upto cayenne, cumin, and garlic 3 day ahead and chilled, ‘powder na small bowl Rub brisket with quid smoke to coat then rub with spice mixture. (Brisket canbe rubbed 1 day ‘ahead and chilled, well wrapped) 2.Combine barbecue sauce and 1 Thsp. paprika Worcestershire in a6. oval slow 2 tsp. dried thyme cooker. Ad brisket and turn 2 tsp. black pepper tocoat with sauce. Cover and 2 tsp. salt 00k on Low until forkstendr, 1 tsp. onion powder 8 to 10 hours. tsp. cayenne pepper 3. Transfer brisket toa cutting % tsp. cumin board, Let stand, loosely covered % tsp. garlic powder with ol about 20 minutes. 3 Ib, beet brisket, ‘Cut meat across the grain into trimmed Yee to Yenc sices and serve % tsp liquid smoke with sauce um rere armagazine.com/busy-day- 2 Thsp. Worcestershire ‘eovered Slice hile still cold, then reheat sloely ith sauce ina largeskillet over medium tox heat covered. fabulous, and) made a ton! Tre first I sliced tan served it for 3 gh {shredded the and served iton buns. Great both auteccires.com $O one-panreciresdete tetehe 176 REVIEWS. 2) tsp, vegetable ol 6 (6-inch) corn tortillas, cut into Yeinch strips 3 cups low-sodium chicken broth % tsp. chilipowder % tsp. cumin 1 tsp. dried oregano, crushed 1 Ib, boneless, skinless chicken breasts, cut into bite-size pleces 1.5.25-02) can whole-kernel com, drained 1 5-02.) can black beans, rinsed and drained CHICKEN TORTILLA SOUP %4 eupsalsa 4 cup chopped fresh cilantro, ‘lus more for garnish 1 tsp. hot sauce ‘Crumbled queso fresco, for garnish 1LHeat half ofthe ailin a4-to Gat pot over medium heat. Add half ofthe tortilla strips; cook siting ‘often until ghtly browned and cris, 4 to 6 minutes. Drainon paper towels, Repeat with remaining oll andtortila svips 2. Add broth, chili powder, cumin, and ‘oregano to pot. ncrease heat to high andbring toa bol Add ‘beans, and salsa, Return to a bol Reduce heat to medium-low; simmer, covered, about 5 minutes or util aninstantread thermometer inserted into thickest pars of chicken recisters 165°. ‘Stiri Glantro, hot sauce, and halt ofthe totila strips. Ladle into bows and top with remaining tortilla st Garnish servings with clantro anc queso fresco. _armagazine.com/chicken- tortta-soup SIMMER DINNERShead start Salas are the perect make-anead sie dh. alien the day, sti up essng and ut up tat of veges. hil covered, separately 0 ingreiets do’ ge sogy. Before serving, cook (needed), assemble and serve 1. BABY BEET SALAD Preheat oven to 400°F. Trim tops from 2b, assorted baby beets. Genty wash beots, then arrange in a single layer in a shallow baking pan. Drizzle with 1 Tbsp. ‘alive oll and gently tss to coat Roast. vere, until beets are tender, about 40 minutes. Let cool in covered pan cana wire rack 30 minutes. Peel beets ‘and halve lengthwise, then gently toss with your favorite vinaigrette dressing. Arrange 5 cups losely packed baby lettuces ona serving later. Top with beets, Yecup crumbled Gorgonzola ‘cheese, anc cup lightly toasted, coarsely chopped walnuts, SERVES 6. 2. SPINACH SALAD WITH WARM BACON VINAIGRETTE Cook 6 stices bacon ina large skillet untibrouned and crisp. Transfer to paper towels: reserve drippings in skillet. Crumble bacon. Add cup sliced green anion to silt. Cook and sti over medium heat about I minute, Stir in cup red wine vinegar, 2 Toso. Dijon mustard, and ts. each black pepper and salt. Whisk until combined ‘and heated through. Put 2 (S-0z) pkg. baby spinach ina very large bowl and ‘add warm dressing and bacon. Tos to wit sightly. Sprinkle with black pepper. SERVES 4. 3. FRISEE WITH GARLIC BUTTER AND GRAPEFRUIT Section 2 large red grapetrults over 0 large bowl to catch juice. Malt 2Tesp. butter ina large sllet over medium heat. Add 2 minced cloves gare and ‘tsp. rushed red pepper; cook ‘ minute. Gradually add 1b. chopped frie (curly endive), tossing until slightly wited, bout 2 minutes. Transfer salad micture to bowl with juice and toss with grapefut Drizzle with 2 tsp. hhoney and sprinkle with black peppet. SERVES 4, 4. BIBB LETTUCE WITH CITRUS- HERB DRESSING Str together % ou chopped fresh herbs Such as parsley, taragon, oF mint), cup olive el, and ¥ cup fresh lemon juice ina large bow. Season with salt ond black pepper to taste Add 1b tom Bibb or Boston lettuce and toss te combine. SERVES 8, aurccires.com $$ onc-ranrecires KEEP IT FRESHLet the oven lead you to one-dish wonderland. From totchos and quiche to R ribs and tuna-noodle, there's a comfort food favorite for everyone.VERDE CHILAQUILES HaKos-on 20. ToTAL 40 HN 1. Preheat oven to 00°F Hest olin SERVES SUBHITTED BY OCEANHIAN23307 a ge oven-sae kilt over medium rei aap heat. Cook onion and jalapeno tiring ‘occasional, until orion begins to brown, about 10 minutes 1 jalapefio pepper, seeded 2. Add chips salsa, chicken olves, and minced ‘and ciantr to onion mocture in skit 10-02.) bag corn tortila Toss to coat, breaking chips sight chips (2% cups) 3.Use bottom of custard cup or 2 (16-07, jars salsa verde ‘measuring cup to make 6 indentations 1 th. cookedboneless, skinless in ixture. Crack 299 nto each, chicken breast, shredded indentation. Sprinkle e995 with salt 1 225-02.) can sliced black and black pepper. lives, drained 4. Bake untileggsare set ad tortila ‘4 cup chopped fresh ellantro, chipsare softened and browned plus more for garish atthe edges 20 to 25 minutes. Gamish 6 egos with cota, radishes, and canto. cetae armagazine.com/verde-chilaquiles ash black pepper (© move con © cuvren see Crumbled cotijacheeseand = sllced radishes, for garnish SAVORY BAKESCRAB QUICHE ete fete hr 429 REVIEWS 1 (8-inch) unbaked ple crust 2 eggs, lightly beaten % cup mayonnaise 7% cup milk 2 Thsp. flour tsp. salt 1% tsp. cayenne pepper (optional) 6 oz.crabmeat 1 cup diced Swiss cheese 4 cup chopped green onions, plus more for garish aoa oa cheese to cover for garish ne = 1. Preheat oven to 450°F Line pie cuiche, Tis ‘rust (do not prick) witha double cresteda layer of fll Bake 8 minutes 7 Remove tolland continue baking tnt ight brown, 5 to 6 minutes more. (Crust should til be hot wen filing is added, so don't parially bake it aheed of time) Remove from oven then reduce temperature to 325°. 2. Whisk together eggs, mayonnaise, milk flour sat, ‘and cayenne (fusing) ina bow! until wel blended. Gently stir in crabmeat, cheese, and green ‘onions. Spread int hot crust 13. Bake untiledges are putfed and ‘center is et, 45 to 50 minutes. Letstand 10 minutes. Garnish with ‘9reen onions an black pepper armagazine.com/erab-quiche Haltway through baking, | adided enough autrccipes.com 3G one-pan recipesONE-PAN TUNA NOODLE CASSEROLE 1 o%s-02, can reduced fatand reduced-sodlum condensed cream of ‘mushroom soup 1 cup milk 1 Jemon, zested and juiced 1 Thsp. Worcestershire sauce 1% tsp. crushed red pepper 3 (7-02, pkg. fully cooked gemelll of rotini pasta (Barilla Ready Pasta) 1 (12-07, can chunk white tuna, drained 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry 1 cup shredded Monterey Jack cheese (4.02) 2 ‘green onions, chopped 2 Thsp. finely chopped roasted red pepper or diced pimiento 1 5-02, bag sour ‘cream and onion or plain potato chips 8 2-qt baking dish with some cooking say. 2 Whisk soup, milk, lemon zest and juice (you should have tsp. zest and 3 Tosp. ice), Worcestarshire, and crushed red ‘pepper ina large ow 3. Stirin pasta tuna, spinach, cheese, green onions and roasted red pepper until combined. Transtr to prepared dish. Top with potato chips. Cover loosely with fi 4. Bake uni hot and bubbly, about 35 minutes. Remove fl for last 10 minutes of baking, _armagazine.com/one-pan-tuna- nnoodle-casserole SAVORY BAKESSe Be BB onc-rannecives GOLDEN CRUMBED FISH te te totete 98 REVIEWS 1 cup seasoned dried ‘bread crumbs % cup vegetable oll 195, lightly beaten 16 Ib. tilapia or flounder fillets, thawed if frozen lemon, cutinto wedges, for serving 1. Preheat oven to 400°F ‘Spray arimmed baking sheet with cooking spray. Stir together ‘bread crumbs and olin a bowl Lntiloose and crumbly. Put egg ina shallow dish. 2.Dip shin eg Shake off ‘excess, then dredge in bread crumb mixture until evenly Coated. Gently arrange fish ina single layer in prepared baking sheet. Cook until fish flakes easly with a fork, about TOminutes, Serve sh with lemon wedges. _armagazine.com/alr-tried- crumbed-fish Qmarer © ower a“Awesome! BAKED SALMON FILLETS DIJON HANOS-oW 10 MIN TOTAL SS MIN fete teed 1.086 REVIEWS 4 4-02.) skinless salmon fillets 4 tsp. Dijon mustard salt 4 tsp. black pepper % cup butter, melted °% cup Italian-seasoned panko bread crumbs 1. Preheat oven to 400°F. Linea shallow baking pan with fo, Lightly coat fll with cooking spray. 2. Arrange salmon on fll Spread a thin ayer of mustard ontop of each fillet; sprinkle with salt and pepper. Sti together butter and panko ina small bow! top salmon with panko mixture, 3. Bake in upper tird of oven ‘nti salman flakes easy with 83 fork, to 18 minutes. Turn on broiler. Broil until ightly ‘browmed, Ito 30 seconds. » SAVORY BAKESreolace the rik with Keupricotta | cheese’ MEATBALL NIRVANA Sete te tet 5.100 REVIEWS 1L Preheat oven to 400°F: Line a If yon like, serve meatballs in hoagie baking sheet with fol subs topped vith Parmesan art 2. Add beef, orion, italian seasoning, -mozzurellacheeses, jresh parsley, ‘oregano, crushed red pepper salt garlic ‘and marinara sauce salt, Worcestershire, and hot sauce toa large boul Mix together with clean hands until combined. Add mik, Parmesan, and bread crumbs; mix until evenly combined, Shape into Minch bals and transfer to prepared baking sheet $3. Bake 20 9.25 minutes or until an 1 1b, 90% lean ground beef 1% eup diced onion 14 tsp. Itallan seasoning 4 tsp. dried oregano 44 tsp. crushed red pepper % tep.salt ven aacent instant-read thermometer inserted into halen waeseccne ea ‘centers of meatballs reaistrs165°F. leaeee 7 Meatealls can be frozen in an airtight Selene ‘container up to'3 months, + cup skim mit armagazine.com/meatbalt-nirvana ene EN eons Be heater, % eup plain or seasoned dried ‘Se uakno, ria soo bread crumbs bn ue con 40. one-PaN wet + taBAKED BABY BACK RIBS dese tetety 656 REVIEWS 1 Tbsp. ground ancho chile pepper “4 tsp. mustard powder % tsp. cayenne pepper % tsp. ground chipotle chile pepper 2 racks baby back pork ribs (4 to 51.) ‘V4 cups barbecue sauce ‘Preheat oven to.250°F. Mixancho chile Pepper, white sugar, brown sugar, sl black pepper, cumin, mustard, cayenne, and chipotle chile pepper in a small bow until combined 2. Arrangeribs, meat side down, on foi Loosen membrane on back of ibs withthe tip of knife, Grip edge witha paper towel and pull away; discard. 5.Generously apoly dry rub to all sides of rib racks, With rib racks meat side down, fala foilaround each rack to createa tight seal. Transfer toa shallow baking pan. 4. Bake until tender and cooked through, about 2 hours. Let stand, sil wrapped Info i minutes. 5. Increase oven temperature to 50°F. (Open foi drain and ciseard any accumulated juices and grease. Brush rib rack with barbecue sauce onal sides. 6. Turn rack meat side up and return to.ven, leaving fol open. Bake about 16 minutes, then brush barbecue sauce on ‘meat side only. Repeat baking and brushing with sauce two more times, for a total of 48 minutes bakina time, Cut rack nto Individual rib seaments and serve wth ‘adltional barbecue sauce, armagazine.com/baked-baby-backeribs SAVORY BAKESCHEF JOHN’S CHICKEN CACCIATORE ese tote 214 REVIEWS 2 Thsp. olive oil 6 (6-to8-02) bone-in, skin-on chicken thighs 1 large onion, halved lengthwise ‘and sliced Inch thik 8 oz.fresh mushrooms, quartered 1 green bell pepper, sliced 1 red bell pepper, sliced 1 (8-02) can tomato sauce 3 sprigs resh rosemary or itsp, dried 4 cloves garlic, sliced 1 tp. dried oregano used chicken ‘and added brown ce 1 tsp. salt 16 tep. crushed red pepper, orto taste 4 tsp. black pepper ‘Chopped fresh parsley, for garnish 1LPrcheat oven to 350°F. Heat olin aheavy, cover-sfe 6- to 8-at pot over medium-high heat Working in batches if needed, brown, chicken turning once halfway through, about minutes. Transfer oa bow 2. Reduce heat to medium and add onion ‘mushrooms, and bell peppers. Cook, stiring frequently, until tender, 5 to 7 minutes. Stirin acurecires.com M2 one-pan tomato sauce, rosernary,galic, oregano, salt, crushed red pepe, and black pepper; bring toa boil. Retur chicken and any ‘accumulated juices to pot 3.Cover the pot and bake in oven 35 to 45 minutes or until juices un clear wen pierced with knife and an instant-road thermometer inserted in thickest parts registrs 165"F. Garnish chicken with parsley, armagazine.com/chicken-cacciatorePIZZA PESTO CHICKEN det te tefr 166 REVIEWS 1 cupitaian-seasoned bread crumbs Y cup grated Parmesan cheese (202), plus more for garnish 1 tsp. black pepper, plus more for garnish % tsp. salt 1 cup flour 2 eggs 2 Thsp. lemon juice 6 (4-o2.) boneless, skinless chicken breasts 1 (12-07, pkg. on-the-vine ‘cherry tomatoes % cup basil pesto 14 cups shredded mozzarella cheese (6 oz) 18 slices pepperoni Fresh basil leaves, for garnish 1LPreheat oven to 400°F. Sti together bread crumbs, Parmesan, pepper, and saltina shallow bow Put flour ina second shallow bow. Whisk togther feagsand lemon juice ina third shallow bow. ip each chicken breast in eos mixture and dredge in flour Dip again ' inegg and dredge in rum mixture to coat. Transfer toa Sxi-inch baking dish ‘Add tomatoes. 2. Bake 20 minutes Top each chicken breast with2 Tbsp. pest, 4 cup ‘mozzarela, and 3 peoperon’ slices: Bake 5to8 minutes more or until an instant read thermometer inserted into thickest parts of chicken resisters 165°F Garnish with Parmesan and basil leaves. armagezine.com/pizza-pesto-chicken SAVORY BAKESKICKIN’ BUFFALO CHICKEN NACHOS HANOS-ON ISMN TOTALSO/MIN SERVES SUBMITTED BY BAKINGMECREZY ete fete ke 28 REVIEWS %4 cup blue cheese dressing ‘4 eup cayenne pepper sauce (such a Frank’s RedHot) 2 Thsp. butter, melted 2 cups shredded cooked chicken 1 (il-to 13-02) bag restaurant-style white corn tortilla chips 1 tomato, seeded and chopped seups) 1% cup sliced black olives 1% cup chopped red onion 1% cup pickled jalapefio pepper slices 8 slices cooked bacon, crumbled ‘Va cups shredded Mexican cheese ‘blend (6 oz.) 1 cup shredded Monterey Jack (aoz) 1. Preheat oven to 400°. Linea TOxI53nch baking pan with parchment paper. 2. Stir together V4 cup blue cheese cessing, the ot sauce, and butterin 2 bow! unt wal blanded. Add chicken and toss to coat. 53. Spread tortila chips evenly on prepared baking an. Sprinkle chicken mixture over chips, then top with tomato, oles, onion, Jalapatos, and bacon. 4. Evenly sprinkle cheeses over nachos. ‘Bake unt cheese is meted andlightly ‘browned, 2 to 1S minutes. Drizzle with remaining 4 cup blue cheese cressing and sprinkle with cllantro, _armagazine.com/kickin-butfalo- ‘hicken-nachos over ‘added green ‘and red bell peppers and ‘omitted the black aves.” autaccires.com AH} oNe-PaN Recipes SAVORY BAKESCHEDDAR BAKED CHICKEN HANDS-ON 201IN TOTAL SSMIN SERVES S SUBMITTED BY JUDY dese tet 1.500 REVIEWS 4 Thsp. butter, melted $ cup flour Ve99 2 Thsp. ik 1 cup crispy ice cereal, coarsely crushed 1 cup finely shredded cheddar cheese (402) cup Itallan-seasoned panko bread crumbs 13 boneless, skinless chicken breasts (about 1 Ib.), cutin half crosswise Pen ey aad 1.Preheat oven to 350°F, Grease a 10x15-inch baking pan with 2Tosp, ‘melted butter Pu ur ina shallow bos Beat together egg and mikcn another bowl. Mix together cereal, cheese, and bread crumbs ina third bowl Spree ‘garlic powder, salt, and pepper evenly ‘over each chicxen piece. Dredge each in flour, shaking off excess, then dip into 23g mixture, letting excess crip oft Press each plece into crumb mixture to oat, and arrange in prepared baking pan. Drizzle chicken with remaining 2 Tbsp, melted butter 2. Bake about 35 minutes or until an instant-read thermometer inserted into thickest parts registers 165°, _armagazine.com/eheddar-baked- cken * | “Awesome recipe! | didn’t have cereal so ladded alittle extra bread crumbs.| used chicken tenderloins, so it only took about 25 minutes to cook.” - erika Mabe auteccires.com AG one-pan reciresALMOST WHITE CASTLE HAMBURGERS ete te tof 105 REVIEWS 14 Ib. ground chuck or 80% lean ground beef 14 cup plain bread crumbs Vega 1 (102. pkg. dry onion soup mix 2 Thsp. water 1 tsp, black pepper 24 @isineh) square dinner rolls cup finely chopped onion 24 pickle sices 1. Preheat oven to 400°F Stir together beet, bread ‘crumbs, eg, onion soup mix the water, and pepper ina large bow until combined, Press ‘evenly into 8 10x15-inch baking pan. Prick meat mixture all ver witha fork 2. Bake about 8 minutes or until, ‘an instant-rea thermometer inserted into center registers 160°F. Drain any grease. Cut into 24 (2ninch) squares. Fil each roll with patty, tsp. onion, and ‘pickle sce Chen Chocdlate Snack Mix aN > ™ Pepa ens Comat Set Sua Minas creed, wc ast ap ashews for rie scp sed ied cies forcaneres ra Feypenyated nike pes fo wie choca KERRI’S CONCOCTION SWEET SNACK MIX dete teteke 4 REVIEWS Nouir fryer? Spread ona baking pan and bake fat 400'R, 507 minutes. Continue asdivected. 4 cup butter 1a Thsp. packed brown sugar % tsp. cinnamon % tsp. ginger % tsp. nutmeg 2 cups round toasted, ‘oat cereal 2 cups bite-size shredded ‘wheat cereal biscults 2 cups crispy rice cereal squares 2 cups mini pretzels 2 cups mixed muts 1 cup dried cranberries 1 cup white chocolate chips 1. Preheat ar fryer to 350°F Microwave butter ina bow Until melted. Stein brown, sugar, cinnamon, ginger, and rutmeg, In alarge bow, toss tagether cereals, pretzels and nuts Drizzle with melted butter mixture and toss to coat 2 Working in batches, arrange snack mixin an even layer init fryer basket; coat with cooking spray. Cook, shaking basket halfway through, until heated through, about § minutes. Spread on a sheet of fol orparchment paper to cool Repeat with remaining snack mix 4. When cool, pour into a large bow. Stiin cranberries and white chocolate chips. Store inan airtight container at room temperature up to 2 weeks oF freeze up to 3months,) armagazine.com/kerris- concoctlon-sweet-snack-mix @mooen cen © ovr auaccires.com 9%} oNe-PaN Recipes 2 g MUNCH & CRUNCHindex recipe in KEY FEATURES TO MAKE YOUR EASIER: © row. vito ondlrecpescom @ widen com Aner ober wecpewtn few revs Dt chores our stereon Ca ‘Quick SS minutes or ess @ vesearan O ciuten-Free Oven BREAKFAST 8 Blueberry Oatmeal Breakfast Bars © © 11 Cinnabon Cinnamon Roll-inspired Cake 5 Easy Buttermilk Baking-Sheet Pancakes 06 10 Easy French Toast Casserole © 7 Keto Cauliflower Hash Browns © 6 Loaded Breakfast skillet © 10 Wake-Up Casserole DESSERTS 90 Banana and Chocolate Chip Bread © 0 Banana Cake © 26 80 Best-Ever Blueberry Cobbler 0 82 Brooke's Best Bombshell Brownies eo 92 Coconut-Cranberry Bars with Pecans © © 83 Country Apple Dumplings © 76 Great-Grandma's Peach Cobbler © 81 Instant Chocolate Hard Shell © 00 77 tron-Skillet Apple Pie with Tipsy Ginger Whip OO. 73 Loaded Chocolate Chip Skillet Cookie OO 85 Portuguese Coconut Cakes (Bolos de Coco) 000 91 Scotch Shortbread © 24 Smooth and Peanut Butter Pie © 87 Strawberry Shortcake © 79 Vegan chocolate cake OOO MAIN DISHES Beef 47 Almost White Castle Hamburgers © 52. Beefy Burrito Skillet © © 30 Busy-Day Barbecue Briset 62 Christmas Prime Rib © 40 Meatball Nirvana 56 Salisbury Steak with Mushrooms © © 14 Sheet-Pan Beet Bulgogi Oo Pork 41 Baked Baby Back Ribs © 60 Cinnamon Pork Loin and Potatoes 13 _ Dijon Pork with Apples and Cabbage © © 51 Honey-Apple Pork Chops! 25 Italian Sausage Soup with Tortellini &@ 44 Memphis 880 Pork Totchos Poultry 46 Cheddar Baked Chicken © 42 Chet John's Chicken Cacciatore @ © 31 Chlekgn Torta Soup 26 Instant Pot Chie and Rice Soup O| 45 Kein Buta Cleken Nachos @ 61 Pancetta-Wrapped Turkey Breast Stuffed with Spinach and Feta ® 43 _ Pizza Pesto Chicken © 57 Sandy's Chicken Saltimbocea © ® 17 Sheet-Pan Chicken FajtasO© 16 Sheet-Pan chicken with Apple-Honey Glaze e000 59° Spley Rapid-Roast Chicken © 9 35 Verde Chilaquiles ©@ Seafood 39° Baked Salmon Fillets jon © 22 Coconut Curry Fish ©@ 36 Crab Quiche 58 Golden Crumbed Fish 53 Grandma's Famous Salmon Cakes 9.00 37. One-Pan Tuna Noodle Casserole © 65 Oven-Roasted Pistachio-Crusted Salmon 12 Panko-Crusted Cod © 19° Sheot-Pan Salmon and Bell Pepper Dinner Gece 55 Sizzling sherry Shrimp with Garlic 96 one-panrecires 54 Swordfish with Chickpeas and Lemon ®@ 0 23. Thaisinspired Red Curry Shrimp © Vegetarian 25 Brazilian Black Bean StewO@0@ 49° Farmers Market Vegetarian uesadillas © 24 Instant Pot Vegetarian Posole OOO 21 Italian Bean Ramen ©@O 29 Lentil Soup with 08 50 27 Rainbow Veggie chii@oe 15 Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner @C@O SIDES & MORE 6 68. m 33 33 8 95 B 78 95 70 1 95 65 67 70 4 33 66 Ar Fryer Asparagus Fries OO Air Fryer Roasted Broccoli with Cheese Sauce OOOO Air Fryer Rosemary-Garllc Baby Potatoes O90 OO Baby Beet Salad Bibb Lettuce with Citrus-Herb Drassing Brownie Batter Bean Dipooo Cherry-Chocolate Snack Mix Frisée with Garlic Butter and Grapefruit Grandmother's Buttermilk Cornbread © Kert’s Concoction ‘Sweet Snack Mix ©. Maple-Bacon Brussels Sprouts 0 No-Knead Skillet Olive Bread O00 Peanuts and More Snack Mix and Walnuts @@ Roasted Garlic Cauliflower ®@O Roasted Vegetables ©0008 Soccer Snack Mix 2.0 Spinach Salad with ‘Warm Bacon Vinaigrette Turnip Fries © : : resus mest te yo en pein Co a & A