Better Homes Gardens USA - One-Pan Recipes 2023

recipes
TM
HOT &
MELTY
13×9
SANDWICHES
SHEET
PAN
SUPPERS
MAKE-
AHEAD
MUFFIN
CUP
BREAKFASTS
30-MINUTE
Herb-Garlic, ONE-POT
Hot Ham,
and Cheese
SOUPS
Sandwiches
FOURTH
PRINTING
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2023
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22
MAKE-AHEAD
CASSEROLES
These assemble-and-
R ecipes
chill casseroles are
ready to bake at your
convenience.
4 MUFFIN PAN
BREAKFASTS
These perfectly portioned, busy-day
16 SHEET PAN
DINNERS
It’s the easiest dinner ever. Roast
breakfasts are just what you need on veggies and meat together on a
hustle-bustle mornings. single sheet pan.
30 13×9
SANDWICHES
Feeding a big bunch? These
36 CAN-DO
QUICHE
Discover the lighter, brighter side
42 COOK ONCE,
EAT TWICE
Let your slow cooker create the
50 WEEKNIGHT
WONDER POT
These soups are magical: Just get
casserole-style sammies are just of this versatile classic with these savory bases for two amazing out your soup pot, stir together
the ticket. modern recipes. weeknight dinners. 6 ingredients, and turn on the heat.
76 14 DIY VEGGIE-EGG
SCRAMBLE
EAT YOUR
VEGGIES
58 ONE-POT GRAINS
Tuck nutrient-packed 72 DIY SKILLET POT PIES

vegetables into these
84 SHEPHERD’S PIE REMIX
62 86ONE-PAN CAKES
kid-friendly casseroles
ITALIAN
SKILLET
they’ll love to eat.
94 EASY AS SLAB PIE
Let your skillet have its way with
Italian favorites including pizza,
pasta, breadsticks, and more.
Need a wow-worthy dessert that’s
also easy to make? Stir up one of
these one-bowl, one-pan cakes.
96 RECIPE INDEX
ONE-PAN 1
recipes TM
PREMIUM PUBLISHING
Vice President & General Manager
JEREMY BILOON
Vice President, Group Editorial Director
Editor JAN MILLER Test Kitchen Product Supervisor COLLEEN WEEDEN
Contributing Designer RACHEL KENNEDY Photographers JASON DONNELLY, JACOB FOX, BLAINE MOATS STEPHEN ORR
Copy Editor ANGELA K. RENKOSKI Contributing Photographer ANDY LYONS Director, Editorial Operations & Finance
Contributing Editor ANNIE PETERSON Food Stylists GREG LUNA, KELSEY MOYLAN GREG KAYKO
Proofreader MARTHA COLOFF LONG Contributing Food Stylist DIANNA NOLIN
Contributing Proofreader NANCY DIETZ Executive Director, Business Development &
Administrative Assistant GABRIELLE RENSLOW Partnerships MEGAN PEARLMAN
Associate Director, Business Development &
Partnerships NINA REED
Senior Director, Brand Marketing JEAN KENNEDY
Associate Director, Brand Marketing
FOOD ART KATHERINE BARNET
Executive Editor SHELLI MCCONNELL Design Directors KIMBERLY MORGAN METZ, MICK SCHNEPF
FINANCIAL ADMINISTRATION
Senior Content Manager JESSICA SAARI CHRISTENSEN Style & Design Director STEPHANIE HUNTER
Associate Business Director JENNA BATES
Senior Editor CAITLYN DIIMIG, RD Art Directors NIKKI SANDERS, ELIZABETH STUMBO
Business Manager LISA CARLSON
Editor MADALYN BENDGEN Associate Art Director KRISTIN CLEVELAND
Senior Brand Manager JULI HALE Assistant Art Director EMILY BUTTERWORTH CIRCULATION
Brand Manager SARAH BREKKE, M.S. Senior Graphic Designers ALISON GAMM, BRITTANY MUELLER Consumer Marketing Managers
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Senior Food Stylist KELSEY MOYLAN EDITORIAL ADMINISTRATION ADVERTISING & BUSINESS DEVELOPMENT
Senior Food Stylist and Coordinator LAUREN MCANELLY Editorial Director JILL WAAGE
Food Stylists HOLLY DREESMAN, ANNIE PROBST Executive Creative Director MICHAEL D. BELKNAP American Patchwork & Quilting
Assistant Managing Editor JENNIFER SPEER RAMUNDT Senior Vice President & General Manager
HOME & GARDEN Better Homes & Gardens® Copy Chief ANGELA K. RENKOSKI TIM FISHER
Executive Editor SAMANTHA HART Senior Copy Editors ERIKA BJORKLUND, MADELAINE JEROUSEK- tfisher@dotdashmdp.com
Senior Editors NICOLE DEAN, BRIAN KRAMER, SMITH, MARTHA COLOFF LONG Senior Vice President & Group Publisher
KRISSA ROSSBUND, SALLY FINDER WEEPIE Assistant Editorial Business Manager GABRIELLE RENSLOW MARK JOSEPHSON
Senior Associate Editor EMILY ELVERU Editorial Assistants ASHLEY JACOBS, SANDRA JOHNSON, mark.josephson@dotdashmdp.com
Associate Editor SAMANTHA STEVENSON CHRISTINA SNYDER Sales Promotion Manager BETHANY PETERSON
Better Homes & Gardens Test Garden® Manager Director, Premedia Services AMY TINCHER-DURIK bethany.peterson@dotdashmdp.com
SANDRA GERDES Director, Quality JOSEPH KOHLER Do It Yourself
Vice President, Content Studios ALLISON LOWERY Sales Promotion Manager BETHANY PETERSON
QUILTING Director, Test Kitchen LYNN BLANCHARD bethany.peterson@dotdashmdp.com
Editor DORIS BRUNNETTE Studios Content Director GREG LUNA Account Executive
Audience Insights Manager LINDSAY MAYLAND Photo Studio Set Construction Manager DAVE DECARLO BRIAN KOSSACK
Senior Stylist and Producer JOSEPH WANEK brian.kossack@woodmagazine.com
Stylist BREANNA GHAZALI Home
Studio Manager HOLLY RAIBIKIS Senior Vice President & Group Publisher
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Color Quality Analyst RYAN C. MEIER NICOLE HENDRICK
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Eastern Advertising Director
BROOKE VLADYKA
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Food & Holiday
Senior Vice President & Group Publisher
MARK JOSEPHSON
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Account Director
The Recipe Center at BHG.com/Food contains hundreds of recipes and tips, all tested in the Better Homes & Gardens® Test Kitchen. MICHELLE BUTLER-MINGEY
michelle.butler-mingey@dotdashmdp.com
FOR EDITORIAL QUESTIONS, EMAIL SPOON@DOTDASHMDP.COM
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Sales Director TYLER HUB
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DOTDASH MEREDITH
President, Lifestyle
ALYSIA BORSA
For syndication or international licensing requests, email syndication.generic@dotdashmdp.com. For reprint and reuse permission, email
mmc.permissions@dotdashmdp.com.
PRINTED IN THE USA
Put your muffin tin to work to create savory miniature egg bakes,
ready-made freezer oatmeal, yogurt-filled granola cups, and
other ready-to-go breakfasts perfect for busy mornings.
mix it up!
CHOOSE YOUR FAVORITE
COMBINATION OF IN-SEASON
FRUITS AND YOGURT TO FILL
THESE GRANOLA CUPS.
GRANOLA CUPS WITH
YOGURT AND FRUIT, page 8
ONE-PAN 5
MAPLE-BACON
CORN MUFFINS
MUFFIN PAN
MAPLE-BACON CORN
MUFFINS
prep 15 minutes
bake 20 minutes at 350°F
cool 5 minutes
Nonstick cooking spray

1 cup yellow cornmeal
3
⁄4 cup all-purpose flour
1 Tbsp. baking powder
3
⁄4 tsp. salt
2 eggs, lightly beaten
3
⁄4 cup maple syrup
3
⁄4 cup milk
1
⁄4 cup plain low-fat yogurt
3 Tbsp. vegetable oil
10 slices crisp-cooked bacon,
crumbled MINI QUICHES
WITH SRIRACHA
1. Preheat oven to 350°F. Line fifteen
2 1⁄2 -inch muffin cups with paper bake
cups; lightly coat bake cups with MINI QUICHES WITH racks 10 minutes. Carefully remove
cooking spray. SRIRACHA from muffin cups. Top with sriracha
2. In a medium bowl stir together prep 50 minutes cHill 1 hour sauce and, if desired, additional
cornmeal, flour, baking powder, and bake 20 minutes at 375°F green onions. Serve warm. Makes
salt. Make a well in center of cornmeal cool 10 minutes 18 mini quiches.
mixture. In a small bowl combine MINI QUICHE PASTRY In a large bowl
eggs, maple syrup, milk, yogurt, and 1 recipe Mini Quiche Pastry stir together 2 1⁄2 cups all-purpose flour
oil. Add to cornmeal mixture; stir just 3 eggs, lightly beaten and 1 tsp. salt. Using a pastry blender,
until moistened. Fold in eight of the 1 ⁄2
1
cups whole milk cut in 1⁄2 cup shortening and 1⁄4 cup
crumbled bacon slices. 6 Tbsp. sliced green onions butter, cut up, or shortening until pea
3. Spoon batter into prepared muffin 1
⁄4 tsp. salt size. Sprinkle 1 Tbsp. ice water over
^
cups, filling each two-thirds full. Bake 1
⁄4 tsp. black pepper part of the flour mixture; toss gently
20 to 25 minutes or until a toothpick 1
⁄2 to 2⁄3 cup diced cooked ham with a fork. Push moistened pastry to
comes out clean. Cool in muffin cups 1 cup shredded Swiss or Fontina side of bowl. Repeat moistening flour
on wire racks 5 minutes. Remove from cheese (4 oz.) mixture, gradually adding ice water SRIRACHA
muffin cups. Top with remaining two Sriracha sauce (1⁄2 to 2⁄3 cup total) just until mixture Spicy-sweet
crumbled bacon slices. Serve warm. If Sliced green onions (optional) begins to come together. Gather sriracha—made
desired, serve with additional maple pastry into a ball, kneading gently just mainly with
syrup. Makes 15 muffins. 1. Prepare Mini Quiche Pastry. Cover until it holds together. chiles, garlic,
MAKE AHEAD Prepare as directed and chill pastry 1 hour or until easy MAKE AHEAD Prepare as directed, vinegar, and
through Step 2. Divide batter among to handle. except remove mini quiches and cool sugar—gives
three 1-qt. freezer bags or 1-cup 2. Preheat oven to 375°F. Divide completely. Place in a single layer in these tiny
airtight containers. Freeze up to pastry into 18 portions and shape into an airtight container. Store in quiches a lively
1 month. To serve, thaw one or more balls. Gently press balls onto bottoms refrigerator up to 24 hours or freeze finish. Prefer
portions of batter in refrigerator and 1 inch up sides of eighteen up to 1 month. To serve, thaw quiches another kind of
overnight. Or thaw one portion at 2 1⁄2 -inch muffin cups. at room temperature 15 minutes if hot sauce? Feel
a time in microwave on 30% power 3. In a medium bowl combine next five frozen. Preheat oven to 350°F. Place free to use it in
(medium-low) 11⁄2 to 2 minutes, ingredients (through pepper). Spoon quiches in a shallow baking pan. place of the
breaking up and stirring batter mixture into pastry-lined muffin cups, Bake 15 to 18 minutes or until heated sriracha.
every 30 seconds. Continue as filling each three-fourths full. Sprinkle through. Serve as directed.
directed in Step 3. with ham. per mini QuicHe 191 cal., 12 g fat
per muffin 172 cal., 6 g fat (1 g sat. 4. Bake about 20 minutes or until a (5 g sat. fat), 78 mg chol., 261 mg
fat), 32 mg chol., 326 mg sodium, 24 g knife comes out clean. Sprinkle with sodium, 15 g carb., 1 g fiber, 6 g pro.
carb., 1 g fiber, 5 g pro. cheese. Cool in muffin cups on wire
ONE-PAN 7
MUFFIN PAN
GRANOLA CUPS WITH FRUIT, NUT, AND

YOGURT AND FRUIT BROWN SUGAR
Pictured on page 5. FREEZER OATMEAL
prep 25 minutes CUPS
bake 15 minutes at 325°F prep 15 minutes
freeze 6 hours
2 cups regular rolled oats stand 5 minutes
1
⁄2 cup wheat germ microwave 2 minutes
1
⁄4 cup dry roasted sunflower
kernels 5 cups water
1
⁄4 cup flaked coconut 1
⁄2 tsp. salt
2 Tbsp. flaxseeds 2 cups regular rolled oats
1
⁄4 cup butter 1
⁄3 cup packed brown sugar
1
⁄4 cup packed dark brown 1 Tbsp. butter
sugar 1 tsp. ground cinnamon
2 Tbsp. honey or maple 1
⁄2 cup dried cranberries or
syrup tart cherries, raisins, and/
1
⁄4 tsp. ground cinnamon or snipped dried apricots
1
⁄2 tsp. vanilla or pitted whole dates
1 cup desired low-fat yogurt 1 cup fresh blueberries,
so easy!
1 ⁄2 cups chopped fresh fruit
1
blackberries, raspberries,
and/or berries and/or chopped strawberries
1
⁄2 cup chopped toasted
1. In a large bowl combine almonds, walnuts, and/or
first five ingredients (through pecans
flaxseeds). In a small saucepan Milk (optional)
WITH JUST A
combine butter, brown sugar, QUICK ZAP IN THE
honey, and cinnamon. Cook 1. In a medium saucepan bring
and stir over medium heat until the water and salt to boiling; MICROWAVE, THESE FUN
sugar is dissolved. Remove from stir in oats. Cook 5 minutes,
heat. Stir in vanilla. Pour butter stirring occasionally (mixture
OATMEAL CUPS ARE
mixture over oat mixture; stir to will be very thin). Remove from READY TO EAT.
coat. Cover and chill until cool. heat. Stir in brown sugar, butter,
2. Preheat oven to 325°F. Lightly and cinnamon. Transfer to a
grease twelve 2 1⁄2 -inch muffin bowl; cover and chill until cool
cups. Using moist hands, press (mixture will thicken as it cools).
oat mixture onto bottoms and Stir in dried fruit.
up sides of prepared muffin cups. 2. Grease twelve 2 1⁄2 -inch muffin
Bake 15 minutes or until edges cups. Spoon about 1⁄2 cup of the
are light brown. If centers puff oatmeal into each prepared muffin
during baking, re-press with cup. Sprinkle with fresh berries
the back of a small spoon. Cool and nuts; press lightly. Cover and
in muffin cups on a wire rack. freeze 6 hours or until firm.
Loosen and remove cups. 3. Let stand at room temperature
3. To serve, spoon yogurt into 5 minutes. Transfer oatmeal
granola cups and top with fruit. cups to freezer bags or airtight
Makes 12 granola-yogurt cups. containers. Freeze up to
MAKE AHEAD Prepare as 3 months.
directed through Step 2. Layer 4. To serve, in a small bowl
granola cups between waxed microwave one frozen oatmeal
paper in an airtight container. cup at a time, covered, 2 minutes
Store in refrigerator up to or until heated through, stirring
3 days or freeze up to 3 months. once. Stir before serving. If
To serve, thaw granola cups if desired, stir in milk to achieve
frozen. Fill and serve as directed. desired consistency. Makes
per granola-yogurt cup 12 oatmeal cups.
188 cal., 8 g fat (3 g sat. fat), 11 mg per oatmeal cup 132 cal., 4 g
chol., 51 mg sodium, 26 g carb., fat (1 g sat. fat), 3 mg chol., 110 mg
3 g fiber, 5 g pro. sodium, 22 g carb., 3 g fiber, 3 g pro.
8 ONE-PAN
FRUIT, NUT, AND BROWN SUGAR
FREEZER OATMEAL CUPS
ONE-PAN 9
BREAKFAST HAM AND EGG CUPS
MUFFIN PAN
UPSIDE-DOWN WAFFLE
AND EGG CUPS
BREAKFAST HAM AND 3. Bake 18 to 20 minutes or until 1. Preheat oven to 375°F. Grease
EGG CUPS whites are set and yolks are thickened. twelve 2 1⁄2 -inch muffin cups. Place
prep 20 minutes bake 18 minutes Cool in muffin cups on a wire rack 3 to mini waffles in prepared muffin
at 350°F cool 3 minutes 5 minutes. Remove from muffin cups; cups. Sprinkle with 1 cup of the
serve warm. Makes 8 egg cups. cheddar cheese. Top with sausage and
Nonstick cooking spray per egg cup 145 cal., 10 g fat remaining 1 cup cheddar cheese.
8 thin slices deli-style cooked (3 g sat. fat), 202 mg chol., 413 mg 2. In a medium bowl combine next five
ham sodium, 2 g carb., 1 g fiber, 11 g pro. ingredients (through salt). Spoon over
⁄4
1
cup shredded Italian-style filling in muffin cups.
cheese blend or mozzarella 3. Bake 15 to 18 minutes or until set
cheese (1 oz.) UPSIDE-DOWN WAFFLE and golden brown. Cool in muffin
8 eggs AND EGG CUPS cups on a wire rack 5 to 10 minutes.
Black pepper prep 15 minutes bake 15 minutes Remove from muffin cups. Drizzle
8 tsp. basil pesto (optional) at 375°F cool 5 minutes with maple syrup before serving.
8 cherry or grape tomatoes, Makes 12 egg cups.
halved 12 frozen mini waffles, toasted MAKE AHEAD Prepare as directed,
2 cups shredded cheddar cheese except remove egg cups and cool
1. Preheat oven to 350°F. Coat eight (8 oz.) completely. Place in a single layer in an
2 1⁄2 -inch muffin cups with cooking 1 9- to 10-oz. pkg. frozen cooked airtight container. Store in refrigerator
spray. Gently press ham slices onto breakfast sausage links, thawed up to 5 days or freeze up to 3 months.
bottoms and up sides of prepared and chopped To serve, microwave one egg cup at a
muffin cups, ruffling edges. Sprinkle 6 eggs, lightly beaten time until heated through, allowing
with cheese. 3 Tbsp. milk 15 to 20 seconds if chilled or 30
2. Break eggs, one at a time, into a 2 Tbsp. grated Parmesan cheese seconds if frozen.
measuring cup and slip into each 1
⁄2 tsp. black pepper per egg cup 221 cal., 15 g fat
prepared muffin cup. Sprinkle with 1
⁄4 tsp. salt (6 g sat. fat), 131 mg chol., 443 mg
pepper. Top with pesto (if desired) Maple syrup sodium, 9 g carb., 12 g pro.
and tomatoes.
ONE-PAN 11
APPLE, CHEDDAR, AND BACON
SCUFFINS
prep 25 minutes bake 20 minutes at 350°F
cool 5 minutes
1. Preheat oven to 350°F. Coat twelve 2 1⁄2 -inch
muffin cups with cooking spray or line with paper
bake cups; coat bake cups with cooking spray.
2. In a large bowl stir together flour, sugar, baking
+
MAKE AHEAD
Scuffins make
great on-the-go
powder, and salt. Using a pastry blender, cut in breakfasts. To
Nonstick cooking spray butter until mixture resembles coarse crumbs. Stir prepare them in
3 cups all-purpose flour in apple, 1⁄2 cup cheese, and bacon. Make a well in advance, let them
1 Tbsp. sugar center of flour mixture. In a small bowl combine egg cool completely
1 Tbsp. baking powder and cream. Add all at once to flour mixture; stir just after baking then
1
⁄4 tsp. salt until moistened. store in an
1
⁄2 cup butter 3. Spoon batter into prepared muffin cups, filling airtight container
2
⁄3 cup fi nely chopped tart red apple, such as each half full. If desired, sprinkle with the 1⁄4 cup in the refrigerator.
Braeburn shredded cheese. To reheat, wrap a
⁄2
1
cup shredded cheddar cheese (2 oz.) 4. Bake 20 to 25 minutes or until tops are golden scuffin in a paper
6 slices crisp-cooked bacon, crumbled brown. Cool in muffin cups on a wire rack 5 minutes. towel and warm in
1 egg, lightly beaten Remove from muffin cups; serve warm. Makes the microwave
1 cup heavy cream or milk 12 servings. about 30 seconds.
1
⁄4 cup shredded cheddar cheese (1 oz.) per scuffin 310 cal., 19 g fat (11 g sat. fat), 73 mg
(optional) chol., 350 mg sodium, 28 g carb., 1 g fiber, 7 g pro.
MUFFIN PANS 101
SIZE IT UP Muffin pans come in three sizes with
6, 12, or 24 cup-shape openings: MINIATURE
1¾-inch-diameter cups; STANDARD 2½-inch-
diameter cups; JUMBO 3½-inch-diameter cups
TIME AND TEMP To adapt a standard-size

muffin recipe to make jumbo or mini muffins,
or muffin tops, use the chart below. Baking
times are approximate.
Pan Size Time/Temperature

Mini (1 3∕4-inch) 10–12 min/400°F
Standard (2 1∕2-inch) 15–18 min/400°F
Jumbo (31∕2-inch) About 30 min/350°F
>>
Muffin tops (31∕2-inch) 8–10 min/400°F
MAKE IT MUFFINS! Most

quick bread recipes can be
adapted into muffins. Just
fill 2 1∕2-inch muffin cups
two-thirds full with the
batter and reduce baking
time to approximately
15 to 18 minutes.
LINE IT Baking cups make

cleanup easier. The most
popular varieties are made of
paper or foil. Specialty paper
CARE AND CLEANING
Completely cool pans before
washing. Most pans should
be hand-washed to keep
+
TIPS & TRICKS
Sturdy stainless-
steel or nonstick-
cups with festive designs are their integrity with continued coated aluminum
increasingly available. Find use. Avoid abrasive muffin pans allow
reusable silicone liners at scrubbers and clean each the edges of the
specialty kitchen stores cup thoroughly so no food or food to brown.
for $5–$10. grease is left in the pan. Find standard
muffin pans at
discount stores,
GO SQUARE GREASE WELL department
Square muffin pans are Even in pans with a stores, and
available at specialty nonstick finish, the specialty kitchen
kitchen stores angular shape of stores for
for $15–$35. muffin cups makes $12–$20.
>>
them prone to Miniature and

sticking. If the recipe jumbo muffin
specifies, brush or pans are available
spray oil into and at most specialty
around the edges of kitchen stores for
each muffin cup. about $20 each.
ONE-PAN 13
V E G G I E - E G G
DIY
Serve eggs morning, noon, or night with this

versatile mix-and-match recipe that allows
you to scramble in your family’s favorite
veggies, seasonings, and more.
yours MAKE IT
VEGETABLES
(pick one or more)
+ SLICED ZUCCHINI AND/OR
YELLOW SUMMER SQUASH
+ SMALL BROCCOLI FLORETS
+ CHOPPED RED, GREEN, AND/OR
YELLOW SWEET PEPPER
+ FINELY CHOPPED JALAPEÑO
CHILE PEPPERS
+ THAWED FROZEN CORN
+ THAWED FROZEN EDAMAME
+ CHOPPED ASPARAGUS
+ CANNED BLACK BEANS,
CANNELLINI BEANS, OR RED
BEANS, RINSED AND DRAINED
SEASONING
(pick one)
+ SPICY: 1 tsp. Cajun
seasoning and 1⁄4 tsp. crushed
SKILLET SCRAMBLE red pepper
+
+
start to finish 25 minutes ITALIAN-STYLE: 1 1⁄2 tsp. each
snipped fresh oregano and basil or
8 eggs, lightly beaten 1
⁄2 tsp. each dried oregano and
⁄2
1
cup milk basil, crushed; 1⁄2 tsp. garlic
2 Tbsp. butter powder; and 1⁄4 tsp. salt
TIPS & TRICKS
Our secret for
3 cups VEGETABLE(S)
SEASONING
+ GARLIC PEPPER: 1⁄2 tsp. each
garlic powder and cracked black
STIR-IN(S) and/or TOPPER(S) pepper and 1⁄4 tsp. salt
+
the fluffiest,
lightest MEXICAN-STYLE: 1⁄2 tsp. chili
scrambled eggs? 1. In a medium bowl combine eggs and milk. In a powder and 1⁄4 tsp. each salt and
It’s all in the large skillet melt butter over medium-high heat. Add ground cumin
lift-and-fold VEGETABLE(S) and SEASONING; cook and stir until
technique: Lift vegetables are crisp-tender. Reduce heat to medium. Add STIR-INS & TOPPERS
egg mixture. Cook, without stirring, until mixture begins (pick one or two)
+
and fold the
to set on bottom and around edges. GRATED OR SHREDDED CHEESE
+
cooked egg
portion toward 2. Using a heatproof spatula or large spoon, lift and fold FRESH BABY ARUGULA OR
partially cooked egg mixture so uncooked portion flows SPINACH
+
the center,
underneath the cooked portion. Continue cooking over SLICED GREEN ONIONS
+
allowing the
medium heat 2 to 3 minutes or until egg mixture is cooked SNIPPED FRESH HERBS
+
uncooked eggs
through but is still glossy and moist. Remove from heat. CRUSHED CROUTONS
+
to flow under the
Sprinkle with STIR-IN(S) and/or TOPPER(S); if desired, CRUSHED TORTILLA CHIPS
+
edges.
stir gently to combine. Makes 4 servings. CRISP-COOKED BACON
ONE-PAN 15
SHEET PAN
A simple stint in a hot oven
boosts flavors like nothing else.
Roast these all-in-one meals to
sweet, caramelized perfection
on a single sheet pan.
PARMESAN-CRUSTED
COD WITH GARLICKY
SUMMER SQUASH,
page 18
+
TIPS & TRICKS
Be sure to spread
the meal
ingredients in a
single layer to
get the best
browning. If
they’re too close
together, the
food will steam
rather than
brown.
LEMON-HERB-ROASTED SALMON WITH BROCCOLI AND TOMATOES, page 18
ONE-PAN 17
SHEET PAN
PARMESAN-CRUSTED
COD WITH GARLICKY
SUMMER SQUASH
LEMON-HERB-
ROASTED SALMON
WITH BROCCOLI
AND TOMATOES
+
BUYING POINTS
For the best
browning, look for
PARMESAN-CRUSTED
COD WITH GARLICKY
SUMMER SQUASH
prep 20 minutes
LEMON-HERB-ROASTED
prep 20 minutes
MINI MEAT LOAVES,
SALMON WITH BROCCOLI GREEN BEANS, AND
AND TOMATOES POTATOES
roast 15 minutes at 400°F
prep 10 minutes bake 40 minutes
at 400°F stand 10 minutes
heavy-gauge
aluminum or steel 4 5- to 6-oz. fresh or frozen 4 4-oz. fresh or frozen skinless Nonstick cooking spray
pans. Insulated skinless cod fillets salmon fillets 12 oz. fingerling and/or new
air pans— 4 small zucchini and/or yellow 2 Tbsp. olive oil potatoes, halved or quartered
constructed of summer squash, cut into 1 1⁄2 tsp. dried oregano, crushed 1 Tbsp. olive oil
two layers of ⁄4 -inch pieces
3 1
⁄4 tsp. salt Salt and black pepper
metal with a thin 2 cloves garlic, minced 1
⁄8 tsp. black pepper 1
⁄3 cup barbecue sauce
layer of air 1
⁄4 cup olive oil 2 cups grape or cherry tomatoes, 1
⁄4 cup fine dry bread crumbs
between—are Salt and black pepper halved 1
⁄4 cup finely chopped onion
thought to 1
⁄4 cup panko bread crumbs 2 cups broccoli florets 1 tsp. garlic powder
promote even 1
⁄4 cup grated Parmesan cheese 2 cloves garlic, minced 1 lb. lean ground beef
heat circulation. 2 Tbsp. snipped fresh parsley 1 lemon 8 oz. green beans, trimmed
However, foods 1
⁄8 tsp. salt 2 Tbsp. snipped fresh basil 1 tsp. olive oil
are not likely to 1 Tbsp. snipped fresh parsley 1
⁄4 cup barbecue sauce
brown as well on 1. Thaw fish if frozen. Preheat oven 1 Tbsp. honey
these pans. All to 350°F. In a 15×10-inch baking pan 1. Preheat oven to 400°F. Line a 15×10-
are available at combine squash and garlic. Drizzle 1. Thaw salmon if frozen. Preheat inch baking pan with foil; coat foil
department stores with 2 Tbsp. of the oil. Rinse fish; oven to 400°F. Line a 15×10-inch with cooking spray. Place potatoes in
or specialty pat dry. Place in pan with squash. baking pan with parchment paper. one half of prepared pan. Drizzle with
cookware stores Sprinkle fish and squash lightly with Rinse salmon; pat dry. Place salmon in 1 Tbsp. oil and sprinkle with salt and
for about $15. salt and pepper. prepared pan. Drizzle with 1 Tbsp. of pepper. Bake 20 minutes, stirring once.
2. In a small bowl combine panko, the oil and sprinkle with 3⁄4 tsp. of the 2. Meanwhile, in a large bowl combine
cheese, parsley, and 1⁄8 tsp. salt. oregano, the salt, and pepper. next four ingredients (through garlic
Drizzle with remaining 2 Tbsp. oil; 2. In a medium bowl combine powder). Add ground beef; mix well.
toss to coat. Sprinkle on top of fish; tomatoes, broccoli, garlic, and Shape into four 31⁄2×2-inch loaves.
press lightly. Bake 20 minutes or until remaining 1 Tbsp. oil and 3⁄4 tsp. 3. In a medium bowl drizzle green
fish flakes easily. If desired, sprinkle oregano. Sprinkle with additional salt beans with 1 tsp. oil and sprinkle with
with additional parsley. Makes and pepper; toss to coat. Place in pan salt and pepper; toss to coat. Place
4 servings. with salmon. Roast 15 to 18 minutes loaves and green beans in pan with
per serving 297 cal., 16 g fat or just until salmon flakes. potatoes. Bake 20 to 23 minutes more
(3 g sat. fat), 65 mg chol., 409 mg 3. Meanwhile, remove 1 tsp. zest and or until loaves are done (160°F) and
sodium, 8 g carb., 2 g fiber, 29 g pro. squeeze 3 Tbsp. juice from lemon. potatoes and beans are tender.
In a small bowl combine lemon zest 4. Spoon 1⁄4 cup barbecue sauce over
and juice and remaining ingredients. meat loaves; cover and let stand
Spoon over salmon and vegetables 10 minutes. Serve with potatoes and
before serving. Makes 4 servings. beans. Makes 4 servings.
per serving 276 cal., 14 g fat (2 g sat. per serving 455 cal., 18 g fat (6 g sat.
fat), 62 mg chol., 362 mg sodium, 13 g fat), 100 mg chol., 805 mg sodium, 39 g
carb., 3 g fiber, 25 g pro. carb., 4 g fiber, 34 g pro.
18 ONE-PAN
MINI MEAT LOAVES,
GREEN BEANS, AND POTATOES
ONE-PAN 19
ROASTED SAUSAGE WITH MUSHROOMS,
SQUASH, AND POLENTA
SHEET PAN
ROASTED SAUSAGE
WITH MUSHROOMS, SQUASH, CHICKEN FAJITAS IN A FLASH
AND POLENTA
prep 15 minutes roast 30 minutes at 425°F
1 16-oz. tube refrigerated cooked polenta, cut

into 1⁄2 -inch slices and halved
2 cups sliced fresh cremini mushrooms
2 cups cubed, peeled butternut squash
3 Tbsp. olive oil
Salt and black pepper
1 lb. uncooked mild Italian sausage links
1 tsp. snipped fresh rosemary
1. Preheat oven to 425°F. In a 15×10-inch baking

pan combine polenta, mushrooms, and squash.
Drizzle with oil and sprinkle with salt and pepper.
2. Prick each sausage a few times with a fork. Place
in pan with vegetables. Sprinkle with rosemary.
3. Roast 30 minutes or until sausages are done
(160°F), stirring once. If desired, top with
additional rosemary. Makes 6 servings.
per serving 403 cal., 31 g fat (9 g sat. fat), 57 mg
chol., 850 mg sodium, 18 g carb., 2 g fiber, 14 g pro.
CHICKEN FAJITAS IN A FLASH

prep 20 minutes broil 15 minutes
1
⁄4 cup olive oil
3 Tbsp. lime juice
3 Tbsp. Worcestershire sauce
4 tsp. chili powder
4 cloves garlic, minced
1 tsp. sugar
1
⁄2 tsp. salt
1 lb. skinless, boneless chicken breast halves
4 cups red, green, yellow, and/or orange
sweet pepper strips
1 medium onion, thinly sliced
8 7- to 8-inch flour tortillas, warmed
Desired toppings, such as pico de gallo,
chopped avocado, and/or sour cream
1. Preheat broiler. For sauce, in a medium bowl

combine first seven ingredients (through salt).
Remove 1⁄4 cup of the sauce. Add chicken to
remaining sauce, turning to coat.
2. In a 15×10-inch baking pan combine sweet
peppers and onion. Drizzle with reserved 1⁄4 cup
sauce. Top with chicken.
3. Broil 4 to 5 inches from heat 15 to 18 minutes or
until chicken is done (165°F) and vegetables are
charred, turning chicken once.
4. Slice chicken. Serve chicken and vegetables in
tortillas with toppings. Makes 4 servings.
chol., 1,039 mg sodium, 57 g carb., 10 g fiber, 33 g pro.
ONE-PAN 21
MAKE-AHEAD
A one-dish meal with make-ahead convenience?
Yes, please! These assemble-and-chill
casseroles are perfect dinner solutions for
time-crunched evenings.
CHICKEN, WILD RICE, AND 1. Cook rice mix according to package
VEGETABLE CASSEROLE directions.
prep 25 minutes 2. Meanwhile, in an extra-large bowl
chill 2 to 24 hours combine next eight ingredients
bake 50 minutes at 350°F (through lemon juice). Stir in cooked
rice and half the almonds. Transfer to
1 6-oz. pkg. long grain and wild rice a 3-qt. rectangular baking dish. Cover
mix with plastic wrap, then with foil. Chill
3 cups chopped cooked chicken 2 to 24 hours or freeze up to 2 months.
2 cups frozen French-cut green 3. If frozen, thaw in refrigerator 1 to
beans, thawed 2 days or until completely thawed.
1 10.75-oz. can condensed cream of Preheat oven to 350°F. Remove plastic
celery soup wrap; cover with foil. Bake chilled
1 8-oz. can sliced water chestnuts, casserole 45 minutes (bake thawed
drained casserole 55 minutes). Sprinkle with
1
∕2 cup mayonnaise or salad dressing cheese. Bake, uncovered, 5 minutes
1
∕2 cup chopped onion more or until heated through and
1 2-oz. jar sliced pimientos, drained cheese is melted. Top with remaining
1 Tbsp. lemon juice almonds. Makes 8 servings.
1
∕3 cup sliced almonds, toasted per serving 394 cal., 23 g fat (6 g sat.
1 cup shredded cheddar cheese fat), 71 mg chol., 675 mg sodium, 24 g
(4 oz.) carb., 2 g fiber, 23 g pro.
ONE-PAN 23
CASSEROLE BAKING DISH
+
HASH BROWN-HAM CASSEROLE
HASH BROWN-HAM
CASSEROLE
TIPS & TRICKS prep 15 minutes
To cut the calories chill 8 to 24 hours BEAN-AND-BEEF ENCHILADA CASSEROLE
in this comfort- bake 55 minutes at 350°F
food casserole,
use reduced-fat 1 16-oz. carton sour cream BEAN-AND-BEEF 1. In a large skillet cook ground beef
sour cream; 1 10.75-oz. can condensed cream ENCHILADA CASSEROLE and chopped onion over medium-
lower-calorie, of chicken soup prep 25 minutes high heat until meat is browned.
lower-fat, and 1 32-oz. pkg. frozen diced hash chill 2 to 24 hours Drain fat. Stir in beans, canned chile
reduced-sodium brown potatoes bake 40 minutes at 350°F peppers, chili powder, and cumin.
condensed soup; 2 cups cubed cooked ham 2. In a small bowl combine sour
and 2% American 8 oz. American cheese, torn 8 oz. ground beef cream, flour, and garlic powder.
cheese. 1
⁄4 cup chopped onion (optional) 1
⁄2 cup chopped onion 3. Lightly grease a 2-quart
2 cups crushed cornflakes 1 15-oz. can pinto beans, rinsed rectangular baking dish. Arrange
1
⁄2 cup butter, melted and drained half of the tortillas in prepared dish,
1 4-oz. can diced green chile cutting to fit. Top with half of the
1. In a large bowl combine sour cream peppers, undrained meat mixture, sour cream mixture,
and soup. Stir in frozen potatoes, ham, 1 tsp. chili powder and enchilada sauce. Repeat layers.
cheese, and, if desired, onion. Transfer 1
⁄2 tsp. ground cumin Cover and chill 2 to 24 hours.
to a 3-qt. shallow baking dish. Cover 1 8-oz. carton regular or light 4. Preheat oven to 350ºF. Remove
and chill 8 to 24 hours. sour cream plastic wrap; cover with foil.
2. Preheat oven to 350°F. In a medium 2 Tbsp. all-purpose flour Bake 35 minutes or until heated
bowl combine cornflakes and melted 1
⁄4 tsp. garlic powder through. Sprinkle with cheese. Bake,
butter; sprinkle over potato mixture. 8 6-inch corn tortillas uncovered, 5 minutes more or until
Bake, uncovered, 55 to 60 minutes 1 10-oz. can enchilada sauce or cheese is melted. If desired, top
more or until edges are bubbly. Makes one 10.75-oz. can tomato puree with jalapeño peppers and/or green
8 servings. 1 cup shredded cheddar cheese onions. Makes 6 servings.
per serving 600 cal., 37 g fat (20 g (4 oz.) per serving 408 cal., 22 g fat
sat. fat), 115 mg chol., 1,504 mg sodium, Sliced jalapeño chile peppers (11 g sat. fat), 65 mg chol., 668 mg
52 g carb., 4 g fiber, 18 g pro. and/or green onions (optional) sodium, 34 g carb., 6 g fiber, 19 g pro.
24 ONE-PAN
BUTTERNUT SQUASH 1. Preheat oven to 425°F. Lightly grease a 15×10-inch baking
LASAGNA pan. Place squash in prepared pan. Drizzle with oil and sprinkle
prep 45 minutes with 1⁄2 tsp. of the salt; toss to coat. Roast 25 to 30 minutes or
roast 25 minutes at 425°F until tender, stirring once.
chill 2 hours 2. Meanwhile, for sauce, in a large saucepan melt butter over
bake 55 minutes at 375°F medium heat. Add garlic; cook and stir 1 minute. Stir in flour
stand 10 minutes and remaining 1⁄2 tsp. salt. Gradually stir in milk. Cook and
stir until thickened and bubbly. Stir in rosemary.
3 lb. butternut squash, peeled, 3. Lightly grease a 3-qt. rectangular baking dish. Spread about
seeded, and sliced 1⁄2 inch thick 1 cup of the sauce in prepared dish. Top with three of the
3 Tbsp. olive oil noodles and one-third of the squash slices. Spread one-third of
1 tsp. salt the remaining sauce over squash in dish; sprinkle with 1⁄3 cup of
1
⁄4 cup butter the cheese. Repeat layering noodles, squash, sauce, and cheese
6 cloves garlic, minced two more times. Pour cream over layers in dish. Sprinkle with
1
⁄4 cup all-purpose flour remaining 1⁄3 cup cheese. Cover and chill 2 to 24 hours.
4 cups milk 4. Preheat oven to 375°F. Bake, covered, 45 minutes. Bake,
1 Tbsp. snipped fresh rosemary uncovered, 10 to 15 minutes more or until edges are bubbly
9 no-boil lasagna noodles and top is light brown. Let stand 10 minutes before serving.
1 ⁄3 cups finely shredded Parmesan
1
Makes 8 servings.
cheese per serving 525 cal., 29 g fat (15 g sat. fat), 76 mg chol.,
1 cup heavy cream 628 mg sodium, 53 g carb., 4 g fiber, 16 g pro.
26 ONE-PAN
CHEESY TUNA NOODLE 1. In a large saucepan cook noodles

CASSEROLE according to package directions;
prep 30 minutes drain. Return noodles to pan.
chill 2 to 24 hours 2. Meanwhile, for sauce, in a medium
bake 1 hour 5 minutes at 375°F saucepan melt 1⁄4 cup butter over
stand 5 minutes medium heat. Add sweet pepper,
celery, and onion; cook 8 to 10 minutes
3 cups dried wide egg noodles or until tender, stirring occasionally.
1
⁄4 cup butter Stir in flour, mustard, salt, and black
1 cup chopped red sweet pepper pepper. Gradually stir in milk. Cook
1 cup chopped celery and stir until slightly thickened and
1
⁄4 cup chopped onion bubbly. Gently fold sauce, tuna, and
1
⁄4 cup all-purpose flour cheddar cheese into cooked noodles.
1 to 2 Tbsp. Dijon-style mustard 3. Lightly grease a 2-qt. rectangular
1
⁄2 tsp. salt baking dish. Transfer noodle mixture
1
⁄4 tsp. black pepper to prepared dish. Stir together panko,
2 1⁄4 cups milk Parmesan cheese, and parsley; stir in
1 12-oz. can or two 5-oz. pouches 1 Tbsp. melted butter. Sprinkle over
chunk white tuna (water pack), casserole. Cover and chill 2 to
drained 24 hours or freeze up to 1 month.
1 cup cubed cheddar cheese 4. If frozen, thaw in refrigerator
⁄2
1
cup panko or soft bread crumbs overnight (it may still be a bit
1
⁄4 cup grated Parmesan cheese icy). Preheat oven to 375°F. Bake,
1 Tbsp. snipped fresh Italian uncovered, 65 to 75 minutes or until
parsley heated through. Let stand 5 minutes
1 Tbsp. butter, melted before serving. If desired, sprinkle
Celery leaves (optional) with celery leaves. Makes 6 servings.
per serving 416 cal., 22 g fat (13 g
sat. fat), 95 mg chol., 779 mg sodium,
28 g carb., 2 g fiber, 25 g pro.
FREEZING CASSEROLES 101

Use these tips for freezing, thawing, and baking casseroles.
LINE THE DISH

Make sure to use freezer-to-oven dishes. Line
the dish with parchment paper, freezer paper,
or foil before assembling your casserole.
FREEZE AND TRANSFER

Prepare the casserole using the lined dish, but
do not bake. Cover the dish with plastic freezer
wrap or foil and freeze overnight. When frozen,
lift out the paper- or foil-lined casserole and
place it in a bag or a freezer-safe container.
Freeze for up to 3 months.
THAW AND BAKE

Unwrap casserole and place in original baking dish. Cover; thaw in
refrigerator up to 2 days. Bake as directed. To test temperature,
insert thermometer at angle in center, being careful not to touch
baking dish. For food safety, it should register 160°F. If you don’t
have time to thaw in refrigerator, cover and heat casserole in a
325°F oven for twice its normal baking time or until it reaches 160°F.
CREAMY CHICKEN ENCHILADAS
CREAMY CHICKEN
ENCHILADAS
prep 50 minutes
chill 2 to 24 hours
bake 1 hour 5 minutes at 350°F
stand 5 minutes
1 lb. skinless, boneless chicken

breast halves
1 10-oz. pkg. frozen chopped
spinach, thawed and well
drained
1
⁄2 cup thinly sliced green onions
1 16-oz. carton light sour cream
2 4-oz. cans diced green chile
peppers, drained
1 cup milk
1
⁄2 cup plain yogurt
1
1
⁄2 tsp. salt
1
⁄2 tsp. ground cumin
8 8-inch flour tortillas
2
⁄3 cup shredded Colby and
Monterey Jack cheese
Fresh cilantro sprigs (optional)
Pico de gallo (optional)
1. In a covered large saucepan cook

chicken in enough boiling water to
cover 12 to 14 minutes or until done QUICK LASAGNA CASSEROLE
(165°F); drain. Shred chicken using
two forks.
2. In a large bowl combine shredded QUICK LASAGNA 1. Cook pasta according to package
chicken, spinach, and green onions. CASSEROLE directions; drain. Meanwhile, in a
For sauce, in a medium bowl whisk prep 25 minutes large skillet cook sausage, onion,
together the next seven ingredients chill 2 to 24 hours sweet pepper, and garlic over medium-
(through cumin). bake 50 minutes at 350°F high heat until meat is browned. Drain
3. For filling, combine chicken stand 10 minutes fat. Transfer to an extra-large bowl.
mixture and half of the sauce. Divide Stir in marinara sauce, fennel seeds,
filling among the eight tortillas. Roll 12 oz. dried campanelle or and cooked pasta. Transfer to a 3-qt.
up tortillas and arrange, seam sides cellentani pasta shallow baking dish.
down, in a 3-qt. rectangular baking 1 lb. bulk Italian sausage 2. In a medium bowl combine egg,
dish. Cover dish and remaining sauce; 1 large onion, cut into thin ricotta cheese, and 1 cup of the
chill 2 to 24 hours. wedges shredded cheese. Spoon in mounds
4. Preheat oven to 350°F. Spoon 1 cup bite-size strips yellow onto pasta mixture. Sprinkle with
remaining sauce over tortillas. Bake, sweet pepper remaining 1 cup shredded cheese.
covered, 65 to 70 minutes or until 3 cloves garlic, minced Cover and chill 2 to 24 hours.
heated through. Sprinkle with cheese. 1 24- to 28-oz. jar marinara sauce 3. Preheat oven to 350°F. Bake,
Let stand 5 minutes before serving. 1 tsp. fennel seeds, crushed uncovered, 50 to 60 minutes or until
If desired, top with cilantro, and/or 1 egg, lightly beaten heated through. Let stand 10 minutes
additional green onions, and pico de 1 15-oz. carton ricotta cheese before serving. If desired, sprinkle
gallo. Makes 8 servings. 2 cups shredded Italian cheese with parsley. Makes 8 servings.
per serving 419 cal., 17 g fat blend (8 oz.) per serving 636 cal., 35 g fat
(8 g sat. fat), 81 mg chol., 947 mg Snipped fresh Italian parsley (17 g sat. fat), 112 mg chol., 1,133 mg
sodium, 38 g carb., 1 g fiber, 27 g pro. sodium, 47 g carb., 5 g fiber, 34 g pro.
ONE-PAN 29
B Y N I N E
THIRTEEN
HERB-GARLIC, HOT HAM, AND CHEESE MELTS

When you need to feed a
crew, whip up these hot
cheesy sandwiches. Each
of the five enticing flavors
is put together in the pan,
drizzled with delicious
seasoning, and baked to
melty goodness.
13×9 SANDWICH MELTS

prep 35 minutes
12 Rolls, split
Filling
Drizzle
1. Preheat oven to 350°F. Arrange

bottoms of Rolls in a 13×9-inch baking
pan or 3-qt. rectangular baking dish.
Add Filling and tops of Rolls. Spoon
Drizzle over sandwiches.
2. Cover pan with foil. Bake
as directed. Makes 12 sandwiches.
HERB-GARLIC, HOT HAM, AND

CHEESE MELTS
ROLLS: Use Hawaiian sweet rolls.
FILLING: Layer roll bottoms with
12 oz. thinly sliced Black Forest
deli-style ham and 6 oz. thinly sliced
white cheddar cheese. Spread cut sides
of roll tops with one 5.2-oz. container
semisoft cheese with garlic and
fines herbes.
DRIZZLE: Combine 6 Tbsp. melted
butter, 2 Tbsp. finely chopped shallot,
1 Tbsp. finely snipped fresh parsley,
1 tsp. Dijon-style mustard, and 1 clove
minced garlic. Pour over sandwiches.
BAKE, covered, at 350°F for
15 minutes. Remove foil; bake
10 to 15 minutes more or until cheese
is melted and roll tops are light brown.
per sandwich 298 cal., 19 g fat (12 g
ONE-PAN 31
ITALIAN-STYLE ROAST BEEF
SOURDOUGH MELTS
ROLLS: Use 3-inch sourdough rolls.
FILLING: Layer roll bottoms with
12 oz. thinly sliced deli-style roast
beef and 1 1⁄2 cups chopped pickled
mixed vegetables (giardiniera). Top
with 6 oz. thinly sliced provolone or
mozzarella cheese. Spread cut sides
of roll tops with one 8-oz. tub cream
cheese spread with garden vegetables.
DRIZZLE: Combine 1⁄4 cup olive oil;
2 cloves minced garlic; 1 tsp. dried
Italian seasoning, crushed; and
⁄2 tsp. crushed red pepper. Pour
1
over sandwiches.
BAKE, covered, 30 minutes at 350°F.
32 ONE-PAN
SMOKY SUPREME PIZZA MELTS
ROLLS: Use ciabatta rolls.
FILLING: Layer roll bottoms with one
12-oz. jar marinated artichoke hearts,
drained and chopped; 1 cup thin strips
green sweet pepper; 3 to 4 oz. sliced
pepperoni; and one 2.25-oz. can sliced
pitted ripe olives, drained. Top with
6 oz. shredded smoked mozzarella
cheese. Spread cut sides of roll tops
with one 8-oz. can pizza sauce.
DRIZZLE: Combine 1⁄2 cup grated
Parmesan cheese; 1⁄4 cup olive oil;
2 Tbsp. melted butter; 1 tsp. dried
oregano, crushed; 1 clove minced
garlic; and 1⁄2 tsp. crushed red pepper.
Pour over sandwiches.
Remove foil and bake 5 minutes more
or until cheese is melted and roll tops
are light brown.
ONE-PAN 33
VEGGIE REUBEN PRETZEL MELTS
Line baking pan with foil; coat with nonstick cooking spray.
ROLLS: Use 3-inch pretzel rolls.
FILLING: Layer roll bottoms with 2 cups fresh spinach leaves;
1 cup thinly sliced roasted red peppers, well drained; and
⁄2 cup each thinly sliced red onion and cucumber. Spoon
1
1 cup sauerkraut, well drained, onto vegetables. Top with

6 oz. thinly sliced Swiss cheese. Spread cut sides of roll tops
with 1⁄2 cup Thousand Island salad dressing.
DRIZZLE: Combine 6 Tbsp. melted butter, 1 Tbsp. coarse
ground mustard, 1 tsp. crushed caraway seeds, and 1⁄2 tsp.
minced dried onion. Pour over sandwiches.
per sandwich 367 cal., 19 g fat (7 g sat. fat), 31 mg chol.,
644 mg sodium, 40 g carb., 2 g fiber, 10 g pro.
SWEET-SPICY BARBECUE
CHICKEN MELTS
ROLLS: Use 3-inch sandwich rolls.
FILLING: Cook 1 1⁄2 lb. skinless,
boneless chicken breast halves; shred
using two forks. Combine chicken;
1 cup chopped fresh or canned
pineapple, well drained; 2⁄3 cup
barbecue sauce; and 1⁄4 cup chopped
pickled jalapeño peppers; spoon
onto roll bottoms. Top with 1 1⁄2 cups
shredded Monterey Jack cheese.
DRIZZLE: Combine 6 Tbsp. melted
butter, 2 Tbsp. honey, 1 Tbsp.
Worcestershire sauce, and 1⁄2 tsp.
freshly ground black pepper. Pour
over sandwiches.
BAKE, covered, at 350°F for
15 minutes. Remove foil; bake 10 to
15 minutes more or until cheese is
melted and roll tops are light brown.
ONE-PAN 35
CAN-DO
Try our modern takes on this savory
pie, each filled to the brim with
irresistible fillings. Our deep-dish
secret? A super-handy springform pan.
CHIPOTLE CHICKEN QUICHE
prep 30 minutes bake 30 minutes at 400°F + 80 minutes at 325°F cool 40 minutes
1 recipe Deep-Dish Pastry Shell (recipe, page 40) 1. Prepare Deep-Dish Pastry Shell. Preheat oven to 400°F. Line pastry with
6 eggs a double thickness of foil, extending foil over side. Bake 20 minutes or until
2 cups plain fat-free Greek yogurt edge of pastry is light brown. Remove foil; bake 10 to 15 minutes more or until
1 cup milk bottom is light brown. Cool completely on a wire rack.
1 tsp. ground cumin 2. Preheat oven to 325°F. In a blender combine next seven ingredients (through
1 tsp. chili powder ground chipotle pepper). Cover and blend until frothy. Place chicken and cheese
1
⁄2 tsp. salt in pastry shell; add egg mixture. Place springform pan in a shallow baking pan.
1
⁄2 tsp. ground chipotle chile pepper 3. Bake 80 to 90 minutes or until top is light brown and filling is just set in
2 cups chopped cooked chicken center (165°F). Cool in pan on a wire rack 40 minutes. Using a serrated knife,
1 ⁄2
1
cups shredded cheddar cheese (6 oz.) trim pastry flush with top of pan. Remove side of pan. If desired, serve quiche
Refrigerated salsa and/or sliced green onions with salsa and/or green onions. Makes 10 servings.
(optional) per serving 385 cal., 21 g fat (11 g sat. fat), 199 mg chol., 563 mg sodium,
easy chicken
IF YOU DON’T HAVE LEFTOVER COOKED
CHICKEN IN YOUR FRIDGE, PICK UP A DELI-
ROASTED CHICKEN FROM THE GROCERY.
ONE-PAN 37
SPRINGFORM PAN
SPINACH-PANCETTA QUICHE 1. Prepare Deep-Dish Pastry Shell. Preheat oven to 400°F.

prep 1 hour Line pastry with a double thickness of foil, extending foil
bake 30 minutes at 400°F + 80 minutes at 325°F° over side. Bake 20 minutes or until edge of pastry is light
cook 32 minutes cool 40 minutes brown. Remove foil; bake 10 to 15 minutes more or until
bottom is light brown. Cool completely on a wire rack.
1 recipe Deep-Dish Pastry Shell (recipe, page 40) 2. In a large skillet cook pancetta over medium heat 10 to
8 oz. pancetta, chopped 12 minutes or until lightly browned, stirring occasionally.
2 large onions, thinly sliced Using a slotted spoon, drain on paper towels, reserving
1
⁄2 tsp. dried thyme, crushed 2 Tbsp. drippings in skillet. Add onions and thyme; cook
1
⁄2 cup oil-packed dried tomatoes, drained and over medium heat 20 to 22 minutes or until golden, stirring
chopped occasionally. Stir in dried tomatoes; cook 1 minute.
4 cups fresh baby spinach Add spinach; cook 1 to 2 minutes or until wilted. Cool
2 cups shredded Havarti cheese (8 oz.) 10 minutes. Stir in pancetta and cheese.
6 eggs 3. Meanwhile, preheat oven to 325°F. In a blender combine
2 cups plain fat-free Greek yogurt next six ingredients (through nutmeg). Cover and blend
1 cup milk until frothy. Spoon onion mixture into pastry shell; add egg
1
⁄2 tsp. salt mixture. Place springform pan in a shallow baking pan.
1
⁄4 tsp. white pepper 4. Bake 80 to 90 minutes or until top is light brown and
1
⁄8 tsp. ground nutmeg filling is just set in center (165°F). Cool in pan on a wire
Fresh basil (optional) rack 40 minutes. Using a serrated knife, trim pastry flush
with top of pan. Remove side of pan. If desired, sprinkle
quiche with basil. Makes 10 servings.
per serving 455 cal., 27 g fat (14 g sat. fat), 182 mg chol.,
728 mg sodium, 28 g carb., 2 g fiber, 22 g pro.
38 ONE-PAN
CARAMELIZED PEAR
AND BLUE CHEESE QUICHE
prep 40 minutes
bake 30 minutes at 400°F +
80 minutes at 325°F
cook 10 minutes cool 40 minutes
1 recipe Deep-Dish Pastry Shell

(recipe, page 40)
3 firm medium pears
2 Tbsp. unsalted butter
1 Tbsp. sugar
1
⁄2 cup crumbled blue cheese (2 oz.)
6 eggs
2 cups plain fat-free Greek yogurt
1 cup milk
1
⁄2 tsp. salt
1
⁄4 tsp. white pepper
1
⁄8 tsp. ground nutmeg
Fresh sage leaves (optional)
1. Prepare Deep-Dish Pastry Shell.

Preheat oven to 400°F. Line pastry with
a double thickness of foil, extending
foil over side. Bake 20 minutes or until
edge of pastry is light brown. Remove
foil; bake 10 to 15 minutes more or until
bottom is light brown. Cool completely
on a wire rack.
2. Preheat oven to 325°F. Cut two of the
pears into 1⁄2 - to 3⁄4-inch cubes. Thinly
slice remaining pear. In a large skillet
melt 1 Tbsp. of the butter over medium-
high heat. Add cubed pears and sugar;
cook 7 to 8 minutes or until light
brown, stirring occasionally. Spoon into
*
pastry shell. Melt remaining 1 Tbsp.
butter in skillet; add sliced pears. Cook
3 to 4 minutes or just until softened,
stirring occasionally.
MAKE AHEAD 3. In a blender combine next seven
If you like, ingredients (through nutmeg). Cover
prepare and bake and blend until frothy. Pour into pastry
the Deep-Dish shell. Top with pear slices. Carefully
Pastry Shell place springform pan in a shallow
ahead. Once it’s baking pan.
cool, cover and 4. Bake 80 to 90 minutes or until top
store at room is light brown and filling is just set in
temperature center (165°F). Cool in pan on a wire
overnight or place rack 40 minutes. Using a serrated
in a resealable knife, trim pastry flush with top of pan.
freezer bag and Remove side of pan. Sprinkle quiche
freeze up to with additional cheese and, if desired,
6 months. sage leaves. Makes 10 servings.
per serving 345 cal., 18 g fat (10 g sat.
fat), 169 mg chol., 548 mg sodium, 31 g
carb., 2 g fiber, 15 g pro.
ONE-PAN 39
PRESS IN
DOUGH
A 1-inch
overhang
around the top
ring prevents
shrinking. Use
extra dough to
fill any interior
cracks.
SWEET AND SAVORY

GREENS QUICHE
SWEET AND SAVORY 1. Prepare Deep-Dish Pastry Shell. DEEP-DISH

GREENS QUICHE Preheat oven to 400°F. Line pastry with PASTRY SHELL
prep 40 minutes a double thickness of foil, extending foil prep 15 minutes
bake 30 minutes at 400°F + over side. Bake 20 minutes or until edge chill 30 minutes
80 minutes at 325°F of pastry is light brown. Remove foil; freeze 20 minutes BLEND
cook 6 minutes cool 40 minutes bake 10 to 15 minutes more or until FILLING
bottom is light brown. Cool completely 2 cups all-purpose flour A blender
1 recipe Deep-Dish Pastry Shell on a wire rack. 1 tsp. salt makes quick
(recipe, right) 2. Preheat oven to 325°F. In an extra- 8 Tbsp. cold unsalted butter, work of
2 Tbsp. olive oil large skillet heat oil over medium-high cut into small pieces combining the
8 cups red Swiss chard (10 oz.), heat. Add Swiss chard, onion, and garlic; 1 egg, lightly beaten custard
torn cook 4 to 6 minutes or just until chard is 1
⁄4 cup cold water mixture and
1 cup chopped red onion wilted. Add raisins and pine nuts; cook creates a light
3 cloves garlic, minced and stir 2 minutes. Drizzle with vinegar; 1. In a food processor combine flour texture.
1
⁄4 cup finely chopped golden toss to coat. Cool 5 minutes. and salt. Add butter; cover and pulse
raisins 3. In a blender combine next six until mixture resembles coarse
3 Tbsp. pine nuts, toasted ingredients (through nutmeg). Cover crumbs. Combine egg and the water;
2 tsp. balsamic vinegar and blend until frothy. Transfer chard add to flour mixture. Cover and
6 eggs mixture to pastry shell. Sprinkle pulse just until pastry begins to stick
2 cups plain fat-free Greek yogurt with cheese; add egg mixture. Place together. Transfer to plastic wrap.
1 cup milk springform pan in a shallow baking pan. Cover; shape into a disk. Chill at least
1
⁄2 tsp. salt 4. Bake 80 to 90 minutes or until top 30 minutes.
1
⁄4 tsp. white pepper is light brown and filling is just set in 2. On a lightly floured surface, roll
1
⁄8 tsp. ground nutmeg center (165°F). Cool in pan on a wire pastry into a 15-inch circle. Transfer
1 cup shredded provolone cheese rack 40 minutes. Using a serrated to a 9-inch springform pan; gently TRIM & CUT
(4 oz.) knife, trim pastry flush with top of pan. press into pan. Trim overhanging Cool at least
Fresh herbs (optional) Remove side of pan. If desired, sprinkle pastry to 1 inch and press firmly 40 minutes for
quiche with herbs. Makes 10 servings. against outside edge. Fill any cracks easy slicing.
per serving 369 cal., 21 g fat (10 g with trimmings. Freeze pastry shell Cut away the
sat. fat), 164 mg chol., 591 mg sodium, 20 minutes. Makes 10 servings. excess crust
29 g carb., 2 g fiber, 17 g pro. per serving 180 cal., 10 g fat (6 g sat. around the top
fat), 43 mg chol., 242 mg sodium, 19 g of the pan, cut,
carb., 1 g fiber, 3 g pro. and serve.
40 ONE-PAN
SPRINGFORM 101
WHAT IS A SPRINGFORM PAN? This
round baking pan has high, straight sides,
2 to 3 inches tall, with a latch that springs
open, enabling you to expand and remove
the sides from the food. When a recipe
calls for a springform pan, avoid
substituting another type of baking pan—
you’ll be hard-pressed to get your finished
food out of any other pan.
>>
LET IT COOL
Before unmolding,
allow food cooked
in a springform
pan to cool for the
amount of time
directed in your
recipe. If you
remove the sides
too soon, the food
might collapse
rather than hold
its shape.
PURCHASING TIPS Look for a

sturdy springform pan made
with heavy-gauge steel that
clamps together securely and
easily. Avoid those made with
+
SERVING TIP
Loosen edges
before removing
CARE & CLEANING
Completely cool the pan
before washing. Most
pans require hand-
washing to preserve the
thin aluminum or tin that can the sides of your pan’s integrity with
easily warp in the heat of a hot springform pan continued use. Avoid
oven. The bottom of the pan is to unmold the abrasive scrubbers and
available in smooth or textured finished food. be sure to clean around ASSEMBLE PROPERLY Most
finishes. A textured base is Carefully run a the lip of the sides and springform pans have a shallow
ideal for crumb crusts that small sharp knife base thoroughly so food lip on the bottom piece for the
are prone to sticking. Find around the edge particles and grease are removable sides to fit into.
good-quality springform pans of the food to not left in the pan. Check Double-check that the sides fit
at department stores and ensure that it the manufacturer’s securely inside the lip before
specialty kitchen stores for doesn’t stick to directions for specifics you use the pan. Set the filled
$20–$25. the sides. on care and use. springform pan on a shallow
>>
baking sheet before placing it in
the oven. This makes it easy to
SIZE WISE get the pan in and out of the
Springform pans oven and protects your oven in
range in size from case of leakage.
6 to 12 inches in
diameter. The
most common SPECIAL SHAPES Springform
sizes are 8, 9, pans are available in square,
or 10 inches in heart, rectangle, and loaf
diameter. shapes. Look for these shapes
at specialty kitchen stores for
$20–$60.
ONE-PAN 41
Slow-cook the delicious building blocks for two
creative meals in one easy shot. With your slow
cooker doing most of the work, each of these
weeknight-friendly dinners will have you in and
out of the kitchen fast.
SZECHWAN-STYLE
5
HOURS
CHICKEN
prep 30 minutes
2 lb. skinless, boneless chicken

COOK thighs, cut into 1-inch pieces
TIME 1 ∕2 cups thinly sliced carrots
1
1 1∕2 cups thinly sliced celery

Slow-cook 1 8-oz. can broken straw
5 to 6 hours mushrooms, drained, or two 4-oz.
(low) or cans sliced mushrooms, drained
2 ∕2 to 3 hours
1
1 8-oz. can whole baby corn, drained
(high) and cut up
2
∕3 cup stir-fry sauce
2 to 3 Tbsp. Asian chili garlic sauce
1 Tbsp. quick-cooking tapioca
(crushed, if desired)
6 cups hot cooked rice
1
∕4 cup dry-roasted honey-roasted
peanuts, coarsely chopped
(optional)
1. In a 5- to 6-qt. slow cooker stir together the first eight

ingredients (through tapioca). Cover and cook on low for
5 to 6 hours or on high for 21∕2 to 3 hours.
2. Using a slotted spoon, remove 3 cups of the chicken
mixture and reserve 3 cups rice; store as directed below.
Serve remaining chicken mixture and sauce over remaining
hot cooked rice. If desired, sprinkle with peanuts. Makes
4 servings.
TO STORE RESERVES Place chicken mixture and rice in
separate airtight containers; cover. Store in the refrigerator
up to 3 days. If desired, use in Chicken Fried Rice
(recipe, opposite).
1,335 mg sodium, 47 g carb., 3 g fiber, 34 g pro.
42 ONE-PAN
CHICKEN FRIED RICE
start to finish 25 minutes
2 Tbsp. vegetable oil

8 green onions, diagonally sliced into
1-inch pieces
Reserved rice and chicken
mixture from Szechwan-Style
Chicken (recipe, opposite)
Soy sauce (optional)
1. Pour 1 tablespoon of the oil into a wok or

large skillet. Heat over medium heat. Add
eggs. Lift and tilt the wok to form a thin
sheet of egg. Cook, without stirring, about
2 minutes or just until set. Slide the egg
sheet onto a cutting board. Cut the cooked
egg into thin strips.
2. Pour remaining 1 tablespoon oil into the
wok. (If necessary, add more oil during
cooking.) Heat over medium-high heat. Add
garlic; cook and stir 15 seconds. Add green
onions; cook and stir 1 to 2 minutes more or
until crisp-tender. Remove vegetables from
the wok.
3. Add the cooked rice to the wok. Cook and
stir 2 to 3 minutes or until lightly browned.
Return vegetables and add reserved chicken
mixture to the wok. Add egg strips. Cook
and stir until well mixed and heated. Serve
immediately. If desired, serve with soy
sauce. Makes 4 (11∕2 -cup) servings.
per serving 425 cal., 14 g fat (3 g sat. fat),
219 mg chol., 860 mg sodium, 45 g carb.,
3 g fiber, 27 g pro.
ASIAN-STYLE FLANK
8
HOURS STEAK
prep 25 minutes
COOK 3
⁄4 cup hoisin sauce
TIME 3
⁄4 cup orange juice
3
⁄4 cup beef broth
Slow- 1
⁄4 cup dry sherry or
cook 8 to orange juice
9 hours 2 Tbsp. bottled minced garlic
(low) or or 12 cloves garlic, minced
4 to 1 tsp. ground ginger
4 ⁄2 hours
1
⁄2
1
tsp. crushed red pepper
(high) + 2 Tbsp. quick-cooking tapioca
30 minutes (crushed, if desired)
(high) 11⁄2 cups thinly sliced carrots
1 large onion, thinly sliced
3 lb. beef flank steak
1 ⁄2
1
cups snow pea pods,
trimmed
11⁄2 cups red sweet pepper strips
2 cups hot cooked white or
brown rice
1. In a 4- to 5-qt. slow cooker stir together the first

seven ingredients (through crushed red pepper).
Sprinkle with tapioca. Stir in carrots and onion.
Trim fat from steak; add steak. Cover and cook on
low for 8 to 9 hours or on high for 4 to 4 1⁄2 hours.
2. If using low, turn to high. Add pea pods and sweet
pepper to cooker. Cover and cook 30 minutes more.
3. Remove steak from cooker. Slice into 1⁄4-inch-
thick slices across the grain. Reserve 12 oz. of
steak (about one-third). Remove vegetables with a
slotted spoon; reserve 3⁄4 cup. Reserve 1 3⁄4 cups of
the cooking juices. Store reserved steak, vegetables,
and juices as directed below. Serve remaining steak,
vegetables, and broth over hot cooked rice. Makes
4 servings.
TO STORE RESERVES Place steak, vegetables, and
juices in an airtight container; cover. Store in the
refrigerator up to 3 days. If desired, use in Warm
Soba Noodle Bowl (recipe, opposite).
find it fast
QUICK-COOKING TAPIOCA THICKENS THE
SAUCE FOR THIS STEAK-AND-VEGGIE DISH.
LOOK FOR IT IN THE BAKING AISLE OF YOUR
SUPERMARKET.
44 ONE-PAN
WARM SOBA NOODLE
BOWL
6 oz. dry soba noodles

1 cup frozen edamame
(sweet soybeans)
Reserved steak mixture
from Asian-Style Flank
Steak (recipe, opposite)
11⁄2 cups chopped yellow sweet
pepper
1 8-oz. can sliced water
chestnuts, drained
1
⁄4 cup sliced green onions
1
⁄4 cup chopped cashews
Soy sauce (optional)
1. In a 4-qt. Dutch oven cook

noodles in boiling salted water for
5 minutes. Add edamame; return
to boiling. Cook 3 to 5 minutes
more or until noodles are tender;
drain well.
2. Meanwhile, in an extra-large
skillet heat reserved steak mixture
over medium heat until heated,
stirring occasionally. Stir in
noodle mixture, sweet pepper, and
water chestnuts; heat. Sprinkle
with green onions and cashews.
If desired, serve with soy sauce.
Makes 4 (2-cup) servings.
per 2 cups 474 cal., 14 g fat
(4 g sat. fat), 90 mg chol., 480 mg
sodium, 45 g carb., 6 g fiber, 44 g pro.
^
QUICK SWAP
No cashews on
hand? You can
top this noodle
bowl with sliced
or slivered
almonds or
chopped
peanuts
instead.
ONE-PAN 45
10 MOROCCAN-STYLE
HOURS SHORT RIBS
prep 30 minutes
COOK 31⁄4 to 31⁄2 lb. boneless beef

TIME short ribs
2 tsp. ground cumin
Slow-cook 11⁄2 tsp. garlic salt
10 to 11⁄2 tsp. ground turmeric
11 hours 1
⁄2 tsp. ground coriander
(low) or 1
⁄4 tsp. black pepper
5 to 5 1⁄2 hours 2 large onions, cut into
(high) thin wedges
1 15- to 16-oz. can garbanzo
beans (chickpeas),
rinsed and drained
2 Tbsp. quick-cooking
tapioca (crushed,
if desired)
1 14.5-oz. can diced
tomatoes, undrained
1
⁄4 cup water
4 cups hot cooked couscous
1
⁄3 cup pistachio nuts,
chopped
1
⁄4 cup dried apricots,
chopped
1. Trim fat from ribs. In a small bowl stir

together the next five ingredients (through
pepper). In a 5- to 6-qt. slow cooker combine
onions and garbanzo beans; sprinkle with
tapioca. Place short ribs on top of vegetables;
sprinkle with mixed spices. Pour undrained
tomatoes and the water over ribs. Cover and
cook on low for 10 to 11 hours or on high for
5 to 51⁄2 hours.
2. Using a slotted spoon, remove 12 oz. (about
2 cups) of the short ribs and 11⁄2 cups of the
vegetables; store as directed below. Serve
remaining short ribs mixture over couscous.
Sprinkle with pistachios and apricots. Makes
6 servings.
TO STORE RESERVES Place beef and
vegetables in separate airtight containers;
cover. Store in the refrigerator up to 3 days. If
desired, use in Moroccan-Style Pita Flatbreads
(recipe, opposite).
124 mg chol., 540 mg sodium, 41 g carb., 5 g fiber,
40 g pro.
46 ONE-PAN
dinner in no time
THESE FLATBREADS ARE PERFECT FOR BUSY
NIGHTS. JUST ASSEMBLE, BAKE, AND SERVE.
MOROCCAN-STYLE PITA
FLATBREADS
4 pita bread rounds

1
⁄2 of a 7-oz. container hummus or
garlic hummus
Reserved beef and vegetables from
Moroccan-Style Short Ribs
(recipe, opposite)
1
⁄2 cup plain Greek yogurt
1
⁄4 cup snipped fresh cilantro
2 to 3 tsp. milk
1
⁄4 cup sliced green onions (optional)
1. Preheat oven to 425°F. Spread one side

of pita rounds with hummus; arrange,
hummus sides up, on a large baking sheet.
Coarsely chop reserved short ribs; arrange
ribs and reserved vegetables on pita rounds.
Bake 8 to 10 minutes or until heated.
2. Meanwhile, in a small bowl stir together
yogurt, cilantro, and enough milk to make a
topping of drizzling consistency. Drizzle over
flatbreads and, if desired, top with sliced
green onions. Makes 4 flatbreads.
per flatbread 507 cal., 17 g fat (6 g sat. fat),
37 g pro.
10 TURKEY THIGHS IN
HOURS CREAMY MUSTARD
SAUCE
prep 15 minutes
COOK
TIME 1 Tbsp. vegetable oil
8 turkey thighs (about
Slow-cook 6 lb.), skinned
10 to 2
⁄3 cup Dijon-style mustard
12 hours 2 Tbsp. honey
(low) or 1 tsp. dried dill weed or
5 to 6 hours 1 Tbsp. snipped fresh
(high) dill weed
1
⁄2 tsp. salt
1
⁄2 tsp. dried thyme,
crushed
1
⁄2 tsp. caraway seed
1
1
⁄2 cup sour cream
1 Tbsp. all-purpose flour
3 cups hot cooked noodles
1. In an extra-large skillet heat the oil over

medium-high heat. Cook turkey thighs in hot
skillet until browned on all sides. In a 5- to
7-qt. slow cooker stir together mustard,
1
⁄4 cup water, honey, dried dill weed (if using),
salt, thyme, caraway seed, and pepper. Top
with turkey. Lightly sprinkle with additional
salt and pepper. Cover and cook on low for
10 to 12 hours or on high for 5 to 6 hours.
2. Reserve two turkey thighs; store as directed
below. Transfer remaining turkey to a serving
dish; cover and keep warm.
3. For sauce, strain cooking liquid. In a
medium bowl whisk together sour cream and
flour. Slowly whisk 2 cups of the strained
cooking liquid into the sour cream mixture.
Transfer mixture to a small saucepan. Cook
and stir over medium heat until thickened
and bubbly. Whisk in the 1 tablespoon fresh
dill weed (if using). Season to taste with salt
and black pepper. Serve turkey with sauce and
hot cooked noodles. If desired, sprinkle with
additional fresh dill weed. Makes 6 servings.
TO STORE RESERVES Place turkey in
an airtight container; cover. Store in the
refrigerator up to 3 days or freeze up to
3 months. If frozen, thaw in refrigerator
overnight before using. If desired, use in
Turkey Pasta Salad (recipe, opposite).
per serVING 432 cal., 13 g fat (4 g sat. fat),
212 mg chol., 864 mg sodium, 26 g carb.,
1 g fiber, 52 g pro.
TURKEY PASTA SALAD
8 oz. dried penne pasta

1 cup frozen peas
Reserved turkey from Turkey
Thighs in Creamy Mustard Sauce
(recipe, opposite)
1 cup bite-size fresh mozzarella balls
or fresh mozzarella cheese cut into
1-inch pieces
1 6- to 7.5-oz. jar marinated artichoke
hearts, drained and chopped
2
⁄3 cup drained and chopped roasted red
sweet peppers
1
⁄3 cup chopped walnuts, toasted
1
⁄4 cup sliced green onions
1
⁄4 cup chopped fresh basil
1
⁄8 to 1⁄4 tsp. crushed red pepper
3
⁄4 cup Italian salad dressing
1. Cook pasta according to package directions,

adding frozen peas the last minute of cooking;
drain. Rinse pasta with cold water; drain
again. Meanwhile, remove and discard bones
from reserved turkey thighs; chop turkey.
2. In a large bowl combine the cooked
pasta and peas, turkey, and the remaining
ingredients. Toss gently to coat. Makes
6 (11⁄2 -cup) servings.
27 g pro.
beyond penne
NO PENNE PASTA IN YOUR CUPBOARD?
ANY MEDIUM-SIZE PASTA SHAPE WILL
DO FOR THIS MAIN-DISH SALAD.
ONE-PAN 49
WEEKNIGHT
These ingenious soups are beyond

easy—just toss ingredients in a pot
and turn on the heat. The best part is
each recipe requires only 6 ingredients
and can be on the table in 30 minutes.
NO-PREP BRUNSWICK
STEW, page 53
ONE-PAN 51
+
SERVE-ALONG
IDEA
To make garlicky
baguette toasts,
rub lightly toasted
baguette slices
with a halved
garlic clove while
still warm.
LENTIL-CHARD SOUP WITH HAM

DUTCH OVEN
NO-PREP BRUNSWICK
STEW
prep 15 minutes cook 15 minutes
4 cups water
1 28-oz. can fi re-roasted crushed
tomatoes
2 cups frozen diced hash brown
potatoes with onions and
peppers
2 cups frozen whole kernel corn
CHICKEN-GREEN CURRY and/or lima beans
NOODLE SOUP
1 15-oz. pkg. refrigerated cooked
beef roast au jus, broken into
chunks
CHICKEN-GREEN CURRY LENTIL-CHARD SOUP 1
∕2 of a 16-oz. pkg. refrigerated
NOODLE SOUP WITH HAM cooked shredded pork with
prep 15 minutes cook 12 minutes prep 15 minutes cook 15 minutes barbecue sauce
1 Tbsp. Worcestershire sauce
1 lb. skinless, boneless chicken 4 cups coarsely chopped Swiss Corn-bread sticks or mini
breasts, cut into bite-size strips chard muffi ns (optional)
1 14.4-oz. pkg. frozen broccoli 1 32-oz. carton reduced-sodium
stir-fry vegetables chicken broth 1. In a 4-qt. Dutch oven combine
2 ∕2 cups reduced-sodium chicken
1
1 16-oz. pkg. frozen stew first seven ingredients (through
broth vegetables or one 14-oz. pkg. Worcestershire sauce). Bring just to
1 cup water frozen mirepoix (carrots, boiling; reduce heat. Simmer 15 to
3 to 4 Tbsp. green curry paste celery, and onions) 20 minutes or until potatoes are
4 oz. dried straight-cut (fl at) rice 1 9-oz. pkg. refrigerated steamed tender, stirring occasionally. If
noodles, broken lentils desired, serve with corn-bread sticks.
1 13.5- to 14-oz. can unsweetened 1 ∕4 cups water
3
Makes 6 servings.
coconut milk 1 1∕2 cups diced cooked ham per 1 3∕4 cup 269 cal., 6 g fat (3 g sat.
Snipped fresh basil (optional) 1 tsp. dried Italian seasoning, fat), 46 mg chol., 922 mg sodium, 38 g
Lime wedges (optional) crushed carb., 4 g fiber, 21 g pro.
Red pepper fl akes (optional) Finely shredded Parmesan
cheese (optional)
1. In a 4-qt. Dutch oven combine first Toasted baguette slices
five ingredients (through curry paste). (optional)
Bring to boiling; reduce heat. Simmer THE CONVENIENCE FACTOR These recipes
8 to 10 minutes or until chicken is no 1. In a 4-qt. Dutch oven combine rely on store-bought convenience products for
longer pink, stirring occasionally. first seven ingredients (through their quick prep. Here’s a rundown of our favorite
2. Add noodles. Return to boiling; Italian seasoning). Bring to boiling; items to keep on hand for easy meals.
reduce heat. Simmer 4 to 6 minutes reduce heat. Simmer 15 minutes or
more or until noodles are just tender, until vegetables are tender, stirring + BOTTLED SALSA + ROTISSERIE CHICKEN
stirring occasionally. Stir in coconut
milk; heat through. If desired, serve
occasionally.
2. If desired, top servings with cheese
+ POUCHES
COOKED RICE + AND LENTILS PASTA
REFRIGERATED
with basil, lime wedges, and/or red and toasted baguette slices. Makes + FROZEN VEGGIES + REFRIGERATED
pepper flakes. Makes 6 servings. 6 servings. + JARRED PASTA SAUCE COOKED BEEF AND
per 1 1∕3 cups 305 cal., 13 g fat (10 g
per 1 2∕3 cup 155 cal., 3 g fat (1 g sat.
+ PREPARED PESTO PORK ROASTS
22 g carb., 2 g fiber, 20 g pro. carb., 5 g fiber, 13 g pro.

ONE-PAN 53
DUTCH OVEN
CAJUN-STYLE SAUSAGE- CREAMY VEGETABLE AND

POTATO SOUP TORTELLINI SOUP WITH PESTO
CAJUN-STYLE SAUSAGE-POTATO SOUP CREAMY VEGETABLE AND PORK AND WILD RICE
prep 20 minutes cook 10 minutes TORTELLINI SOUP WITH SOUP
PESTO prep 15 minutes cook 10 minutes
4 cups frozen diced hash brown potatoes with onions prep 15 minutes cook 7 minutes
and peppers 1 32-oz. carton reduced-sodium
1 14.5-oz. can reduced-sodium chicken broth 2 14.5-oz. cans reduced-sodium chicken broth
1 13.5- to 14-oz. pkg. cooked andouille or other chicken or vegetable broth 2 8.8-oz. pouches cooked long
smoked sausage, chopped 1 15-oz. jar Alfredo pasta sauce grain and wild rice
1 cup water 1 9-oz. pkg. refrigerated cheese- 1 15-oz. pkg. refrigerated cooked
1 10.75-oz. can condensed cream of celery soup filled tortellini pork roast au jus, broken into
2 tsp. Cajun seasoning 1 ⁄4 cups chopped yellow summer
1
chunks
1
⁄2 cup whipping cream squash 1
⁄2 oz. dried porcini or oyster
Sliced green onions (optional) 1
⁄2 cup chopped cherry tomatoes mushrooms, broken and rinsed
Cajun seasoning (optional) 1
⁄3 cup basil pesto 1 Tbsp. snipped fresh sage or
1 tsp. dried sage, crushed
1. In a 4-qt. Dutch oven combine first six ingredients 1. In a 4-qt. Dutch oven combine first
(through Cajun seasoning). Bring to boiling; reduce heat. five ingredients (through tomatoes). 1. In a 4-qt. Dutch oven combine
Simmer 10 minutes or until potatoes are tender, stirring Bring to boiling; reduce heat. Simmer all of the ingredients. Bring just to
occasionally. Before serving, stir in cream. If desired, 7 to 9 minutes or until squash and boiling; reduce heat. Simmer, covered,
top servings with green onions and/or additional Cajun tortellini are just tender, stirring 10 minutes, stirring occasionally. If
seasoning. occasionally. Before serving, stir in desired, top servings with additional
Makes 6 servings. pesto. Makes 6 servings. fresh sage. Makes 6 servings.
per 1 1⁄3 cups 363 cal., 26 g fat (11 g sat. fat), 67 mg chol., per 1¼ cups 329 cal., 20 g fat (8 g sat. per 1 1⁄3 cups 219 cal., 5 g fat (2 g sat.
1,113 mg sodium, 20 g carb., 2 g fiber, 12 g pro. fat), 80 mg chol., 1,115 mg sodium, 27 g fat), 38 mg chol., 1,065 mg sodium, 24 g
54 ONE-PAN
PORK AND WILD RICE SOUP
flavor secret
DRIED MUSHROOMS INFUSE THIS
SOUP WITH AN INTENSE EARTHINESS.
FOR THE DEEPEST FLAVOR, CHOOSE
PORCINI MUSHROOMS.
CHICKEN TACO
TORTILLA SOUP
prep 15 minutes
cook 5 minutes
2 cups shredded rotisserie

chicken
2 cups water
1 15.5- to 16-oz. jar black bean
and corn salsa
1 14.5-oz. can reduced-sodium
chicken broth
1 12-oz. pkg. frozen fi re-
roasted tricolor peppers,*
such as Green Giant brand
2 tsp. dried oregano, crushed
Coarsely crushed tortilla
chips (optional)
Sour cream (optional)
1. In a 4-qt. Dutch oven combine

first six ingredients (through
oregano). Bring to boiling;
reduce heat. Simmer 5 minutes
or until heated through, stirring
occasionally.
2. If desired, top servings with
tortilla chips and sour cream.
Makes 6 servings.
* TIP If you can’t find frozen fire-
roasted peppers, substitute one
14.4-oz. pkg. frozen pepper stir-fry
vegetables (green, red, and yellow
sweet peppers and onion).
per 1 1⁄3 cups 217 cal., 7 g fat (1 g
56 ONE-PAN
DUTCH OVEN 101
WHAT IS A DUTCH OVEN?
This sturdy pot includes a snug,
tight-fitting lid. They’re available in
many sizes—from 1 quart to 13 quarts.
For most recipes, a 4- to 6-quart
Dutch oven is the perfect size. The
cost varies greatly depending on the
type of metal it’s made of, the size of
the pot, and quality of construction.
Look for anodized-aluminum or
stainless-steel 4- to 6-quart Dutch
ovens for around $50. A basic same-
size cast-iron model may cost up to
$50. Enameled cast-iron Dutch ovens
range in price from $50 to $275. All are
available at discount, department,
and specialty kitchen stores.
>> NO DUTCH OVEN? For many soup and

stew recipes, a large pot will fill in
fine—just make sure to stir often to
keep foods from sticking and burning.
If the recipe calls for time in the oven,
carefully transfer the food to an
oven-safe casserole dish with a lid,
and bake as directed in your recipe.
ENAMELED OR REGULAR Enameled cast

iron has a hard, shiny layer of glaze that
protects the pot from rust and prevents it
from reacting with food. Extreme
+
IN A NAME
The history of
the name "Dutch
overheating may cause the surface to crack. oven" is debated.
If you have a cast-iron Dutch oven without Some say it came
this type of finish—and it did not come from a Dutch
seasoned—you will need to season it before method of using
you use it (see tip, page 64). molds to craft
cast-iron
>>
cookware. Others
say it came from
HEAVY METAL When choosing a the Dutch settlers
Dutch oven, the heavier the metal and traders in
the better. Cast iron is the THE SUPER POT A Dutch oven is an incredibly Pennsylvania
preferred material for Dutch ovens versatile pot. When purchasing one, make sure both who used pots
because its heavy weight allows it the pot and lid are oven-safe. With oven-safe like these.
to distribute heat more evenly and capabilities, a Dutch oven allows you to oven-braise
retain heat longer. For lighter meats and poultry to juicy tenderness, slow-cook
weight options, we recommend soups and stews without leaving a stove-top burner
anodized aluminum or stainless on for hours, and even bake bread.
steel with a copper or aluminum
base to ensure even heating.
ONE-PAN 57
ONE-POT
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‹
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‹‹‹‹‹‹‹‹‹‹‹‹‹
›› ››› ››› ››› ›
‹‹‹
›› ›
‹‹
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‹‹
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›› ‹
›f s ‹
or y kid
or
‹‹‹ ››› f
Simmer nutritious whole
grains to tender perfection
then stir in fresh ingredients and
heat through. We’ve got you covered
with grown-up and kid-friendly ideas.
GREEK-STYLE ITALIAN-STYLE
QUINOA FOR YOU: QUINOA FOR KIDS:
+ HALVED OR CHERRY + CHERRY TOMATOES
TOMATOES + FRESH MOZZARELLA
+ CRUMBLED FETA CHEESE
PITTED KALAMATA OLIVES PEARLS
+ BABY KALE LEAVES + ITALIAN SALAD DRESSING
+ LEMON JUICE
+ OLIVE OIL
+ GREEK SEASONING
+
COOKING QUINOA
In a medium saucepan bring 1½ cups reduced-sodium chicken or vegetable broth to boiling.
Meanwhile, rinse and drain ¾ cup quinoa. Slowly stir quinoa into the broth and return to
boiling. Reduce heat; simmer, covered, 15 minutes. Drain if necessary. Add desired stir-ins.
COOKING BARLEY
In a medium saucepan bring 3 cups reduced-sodium chicken or vegetable broth to boiling. Slowly
stir in 1¼ cups quick-cooking pearled barley. Return to boiling. Reduce heat; simmer, covered,
about 10 minutes or until tender. Drain if necessary. Add desired stir-ins.
MANGO-CHIPOTLE ONE-POT TACOS

BARLEY FOR YOU: FOR KIDS:
+ CHOPPED PEELED + THAWED FROZEN CORN
MANGO + SHREDDED COOKED
TACO SEASONING
+ THAWED FROZEN CORN + CHICKEN
+ CANNED BLACK
DRAINED AND RINSED
BEANS + ROMAINE
CHEDDAR CUBES
+ PEPPER
MINCED CHIPOTLE CHILE + LETTUCE
+ LIME JUICE
+ SNIPPED CILANTRO
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››› ONE-PAN 59
COOKING FARRO
In a medium saucepan combine 3 cups
reduced-sodium chicken or vegetable broth
and 1 cup pearled farro. Bring to boiling.
Simmer, covered, 25 to 30 minutes or until
tender. Drain if necessary. Add desired stir-ins.
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for ‹‹‹
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ORANGE-SPINACH ORANGE-CHERRY
FARRO FOR YOU: SALAD FOR KIDS:
+ BABY SPINACH + SECTIONED ORANGES
+ OLIVE OILSECTIONS
ORANGE + CHOPPED APPLES
DRIED CHERRIES
+ DRIED CRANBERRIES + POPPY SEED DRESSING
+ SNIPPED FRESH +
+ ROSEMARY
+ TOASTED WALNUTS
60 ONE-PAN
COOKING BULGUR
In a medium saucepan combine 1 cup bulgur and 2 cups reduced-sodium chicken or vegetable
broth. Bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until tender. Drain if
necessary. Add desired stir-ins.
SPICED BULGUR PILAF FOR YOU:

+ GOLDEN RAISINS
+ OLIVE OIL
+ TOASTEDJUICE
LEMON
+ CINNAMONSLICED ALMONDS
+ SLICED GREEN ONION
+ SNIPPED FRESH MINT
+
WARM CINNAMON-APPLE
BULGUR FOR KIDS:
+ GOLDEN RAISINS
+ APPLES
CINNAMON
+ TOASTED SLICED ALMONDS
+ MAPLE SYRUP
+
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ONE-PAN 61
ITALIAN
When you marry the most
beloved cuisine with
the hardest-working
pan in the kitchen,
you get savory, cheesy,
herby, satisfying
dinners made easy.
SAUSAGE AND SPINACH SKILLET
PIZZA, page 64
ONE-PAN 63
SKILLET
SAUSAGE AND SPINACH 2. Place spinach in a large bowl; DOUBLE-DECKER SKILLET

SKILLET PIZZA sprinkle with the water. Cover with GARLIC BREADSTICKS
Pictured on page 63. a plate and microwave 30 seconds. prep 15 minutes
prep 35 minutes Continue microwaving in 10-second bake 20 minutes at 400°F
bake 15 minutes at 475°F intervals just until spinach is wilted.
Let stand 2 minutes; carefully remove Nonstick cooking spray
1 15-oz. can tomato sauce plate. Transfer spinach to a sieve; Cornmeal
3 Tbsp. grated Parmesan cheese press out excess liquid. 5 Tbsp. butter, melted
2 Tbsp. tomato paste 3. Brush a 12-inch cast-iron or other 2 cloves garlic, minced
3
⁄4 tsp. dried oregano, crushed heavy oven-going skillet with oil. On 1 tsp. dried oregano, crushed
1
⁄2 tsp. dried basil, crushed a lightly floured surface, roll pizza 1
1
⁄8 tsp. crushed red pepper dough into a 14-inch circle. Transfer 1 13.8-oz. pkg. refrigerated pizza
1 5- to 6-oz. pkg. fresh baby to prepared skillet. Roll edges to form dough
spinach a rim. Brush dough lightly with oil. ⁄2
1
cup shredded mozzarella cheese
2 tsp. water Spread tomato sauce mixture over (2 oz.)
Olive oil dough; top with spinach and sausage. ⁄4
1
cup grated Parmesan cheese
1 lb. frozen pizza dough, thawed Sprinkle with mozzarella cheese and 2 Tbsp. snipped fresh parsley
8 oz. bulk Italian sausage, cooked remaining 1 Tbsp. Parmesan cheese.
and drained 4. Cook over medium-high heat 1. Preheat oven to 400°F. Lightly coat
1 1⁄2 to 2 cups shredded mozzarella 3 minutes. Transfer to oven and bake a 10-inch cast-iron or other heavy
cheese (6 to 8 oz.) 15 to 20 minutes or until crust and oven-going skillet with cooking spray.
cheese are light brown. Let stand Sprinkle lightly with cornmeal. In a
1. Preheat oven to 475°F. In a medium 5 minutes before serving. If desired, small bowl combine melted butter,
bowl combine tomato sauce, 2 Tbsp. sprinkle with additional crushed red garlic, oregano, and pepper.
of the Parmesan cheese, the tomato pepper. Makes 6 servings. 2. On a lightly floured surface, unroll
paste, oregano, basil, and crushed per serving 449 cal., 23 g fat (9 g sat. pizza dough. Brush some of the butter
red pepper. fat), 53 mg chol., 1,237 mg sodium, 40 g mixture crosswise over half of the
carb., 3 g fiber, 19 g pro. dough; sprinkle with mozzarella
cheese. Fold uncovered dough half
over cheese. Starting from folded
edge, cut with a pizza cutter into
CAST-IRON COOKING well and dry thoroughly. If there 1-inch strips. Arrange strips in two
This kitchen heavyweight can go straight are any stuck-on food bits, scour the layers in prepared skillet. Brush with
from stove top to oven, making it ideal skillet with coarse salt, then rinse and dry remaining butter mixture; sprinkle
for making skillet pot pie and other well. Using a paper towel, rub a thin layer with Parmesan cheese.
recipes that require stove top cooking of vegetable oil all over the skillet, inside 3. Bake 20 minutes or until golden.
then baking. Here are tips for seasoning, and out. Place the skillet, upside down, on Let stand 5 minutes before serving.
storing, and maintaining cast iron: a rack above the foil. Bake for 1 hour. Turn Sprinkle with parsley. Makes
oven off and allow the skillet to cool 9 servings.
WHAT IS SEASONING? Seasoning involves completely in the oven. per serving 199 cal., 9 g fat (5 g sat.
baking a thin layer of oil onto the surface fat), 23 mg chol., 444 mg sodium, 23 g
of cast iron. To check if your skillet needs TO MAINTAIN A SEASONED SKILLET, wash it carb., 1 g fiber, 6 g pro.
to be seasoned, look at the surface of the only with a plastic scrub brush and hot
skillet. If the surface has a smooth, even water while the skillet is still warm. Dry it
sheen and water beads off it, it’s already thoroughly, then rub a few drops of
seasoned. If the surface is dull or cloudy, vegetable oil on the inside of the skillet
it needs to be seasoned. before storing.
TO SEASON CAST IRON, place a layer of foil TO STORE CAST IRON, place it in a dry
on the bottom rack of your oven to catch spot, such as on paper or a cloth, without
any drips, then preheat your oven to a lid. This will allow air to circulate and
350°F. Wash the pan with hot, soapy prevent rust.
water and a plastic scrub brush. Rinse
64 ONE-PAN
DOUBLE-DECKER SKILLET
GARLIC BREADSTICKS
ONE-PAN 65
CHICKEN CACCIATORE
8 small bone-in chicken thighs

(about 2 lb. total), skin removed
Salt
Cracked black pepper
1 Tbsp. olive oil
3 cups sliced fresh cremini
mushrooms (8 oz.)
1 large yellow or green sweet
pepper, cut into bite-size strips
1
⁄3 cup finely chopped carrot
1
⁄2 cup dry white wine or
chicken broth
1 28-oz. can diced tomatoes,
undrained
1 1⁄2 cups frozen small whole onions
1 tsp. coarse ground black pepper
2 Tbsp. balsamic vinegar
10 pitted Kalamata olives,
chopped if desired (optional)
1
⁄3 cup snipped fresh Italian
parsley (optional)
1. Sprinkle chicken lightly with salt

and cracked black pepper. In a large
skillet heat oil over medium heat. Add
chicken; cook just until browned on
both sides. Remove from skillet.
2. Add next four ingredients
(through garlic) to skillet; cook and
stir 4 minutes. Carefully add wine.
Simmer, uncovered, until liquid is
nearly evaporated. Stir in tomatoes,
onions, oregano, and ground black
pepper. Return chicken to skillet.
3. Bring to boiling; reduce heat.
Simmer, covered, 15 minutes or until
chicken is done (at least 175°F).
Stir in vinegar. Season to taste with
additional salt. If desired, sprinkle
with olives and/or parsley before
serving. Makes 4 servings.
carb., 4 g fiber, 31 g pro.
CHICKEN
CACCIATORE
SKILLET
TOMATO-BASIL CAVATELLI
SKILLET
1 28-oz. can whole peeled tomatoes,

undrained and cut up
12 oz. dried cavatelli, gemelli, or rotini pasta
1 14.5-oz. can reduced-sodium chicken or
vegetable broth
1
⁄4 cup water
1 tsp. dried Italian seasoning, crushed
1
⁄2 cup fresh basil leaves, coarsely chopped or
torn
2 Tbsp. olive oil
1
⁄2 tsp. kosher salt
1
8 oz. sliced fresh mozzarella or shredded
mozzarella cheese (2 cups)
1. In a deep large skillet layer first 10 ingredients

(through crushed red pepper) in the order listed.
Do not stir.
2. Bring to boiling over medium-high heat; reduce
heat. Simmer, covered, 20 minutes or until pasta is
tender, stirring occasionally.
3. Top with cheese. Cover and let stand 10 minutes
before serving. Sprinkle with additional basil.
Makes 4 servings.
per serving 568 cal., 18 g fat (7 g sat. fat), 40 mg TOMATO-BASIL
CAVATELLI SKILLET
CREAMY STOVE-TOP ALFREDO CREAMY STOVE-TOP

WITH BACON AND PEAS ALFREDO WITH
BACON AND PEAS
4 slices thick-sliced bacon, coarsely chopped

2 cups dried rotini, penne, or rigatoni pasta
1 14.5-oz. can chicken broth
1 cup water
1
⁄2 tsp. salt
1
⁄4 tsp. freshly ground black pepper
1 cup frozen peas
1
⁄4 to 1⁄3 cup heavy cream
1
⁄4 cup grated Parmesan cheese
1. In a deep large skillet cook bacon over

medium heat until crisp. Add garlic; cook and
stir 30 seconds more. Drain fat. Stir in pasta,
broth, the water, salt, and pepper.
2. Bring to boiling; reduce heat. Simmer, covered,
12 to 15 minutes or until pasta is tender but still
firm, stirring once. Stir in remaining ingredients.
Cook and stir 2 minutes or until heated through.
If desired, sprinkle with additional crisp-cooked
bacon. Makes 4 servings.
chol., 1,043 mg sodium, 49 g carb., 3 g fiber, 16 g pro.
ONE-PAN 67
SKILLET
DOUBLE-OLIVE
NO-KNEAD FOCACCIA
CAST-IRON SKILLET
CALZONE
prep 30 minutes
1 lb. ground beef or turkey

1
⁄4 cup chopped onion
1 lb. fresh or frozen pizza dough,
thawed
1
⁄2 cup marinara sauce
2 cups shredded mozzarella
cheese or Italian cheese blend
(8 oz.)
1 cup sliced fresh mushrooms
1 cup chopped red, yellow, and/or
green sweet pepper
1
⁄2 tsp. dried oregano, crushed
1
Grated Parmesan cheese
(optional)
Snipped fresh Italian parsley
(optional)
1. Preheat oven to 400°F. In a 91⁄2 - to

10-inch cast-iron or other heavy
oven-going skillet cook ground beef
and onion over medium-high heat
until meat is browned. Drain mixture
on paper towels. Wipe out skillet;
cool slightly.
2. On a lightly floured surface, divide
pizza dough in half. Roll one portion
DOUBLE-OLIVE 1. In a large bowl stir together 2 3⁄4 cups of the flour, 1 1⁄2 tsp. of dough into a 12-inch circle. Press
NO-KNEAD FOCACCIA of the salt, and the yeast. Stir in the warm water (dough onto bottom and up sides of skillet.
prep 15 minutes rest 2 hours will be sticky and soft). Cover and let rest 2 hours. Spread with marinara sauce. Top
rise 1 hour 30 minutes 2. Lightly grease a 12-inch cast-iron or other heavy oven- with meat mixture and next five
bake 30 minutes at 400°F going skillet. Using a fork, stir remaining 1 cup flour into ingredients (through crushed red
cool 15 minutes dough; spread slightly in prepared skillet. Cover dough pepper). Roll remaining dough into an
with lightly greased plastic wrap and let rise at room 11-inch circle; place on top of filling.
3 3⁄4 cups all-purpose flour temperature until puffy (1 1⁄2 to 2 hours). Pinch edges of bottom and top crusts
1 3⁄4 tsp. kosher salt 3. Preheat oven to 400°F. Sprinkle dough with olives, together to seal. Cut slits in top crust.
1
⁄2 tsp. active dry yeast rosemary, and garlic; drizzle with 1 Tbsp. of the oil and 3. Bake 25 minutes or until crust is
1 ⁄2
1
cups warm water sprinkle with remaining 1⁄4 tsp. salt. Cook over medium- golden and filling is bubbly. Let stand
1
⁄4 cup chopped, pitted Kalamata high heat 3 minutes. Transfer to oven and bake 30 minutes 5 minutes before serving. If desired,
olives or until golden. Cool in skillet on a wire rack 15 minutes. sprinkle with Parmesan cheese and/or
2 Tbsp. chopped, pitted green olives Drizzle with remaining 1 Tbsp. oil. Serve warm. Makes parsley. Serve with additional warmed
2 tsp. fresh rosemary and/or 10 servings. marinara sauce. Makes 6 servings.
thyme leaves per serving 204 cal., 4 g fat (0 sat. fat), 0 mg chol., 413 mg per serving 498 cal., 22 g fat (9 g sat.
2 cloves garlic, sliced sodium, 36 g carb., 2 g fiber, 5 g pro. fat), 73 mg chol., 782 mg sodium, 42 g
2 Tbsp. olive oil carb., 3 g fiber, 32 g pro.
68 ONE-PAN
CAST-IRON SKILLET
CALZONE
WILD MUSHROOM 1. In a small bowl combine egg, ricotta
RAVIOLI SKILLET cheese, and Romano cheese.
LASAGNA 2. In a large skillet combine pasta
start to finish 25 minutes sauce and the water. Bring to boiling.
Stir in ravioli and kale. Return to
1 egg, lightly beaten boiling; reduce heat. Spoon ricotta
⁄2 of a 15-oz. carton fat-free
1
mixture into large mounds on top of
ricotta cheese ravioli mixture.
2 Tbsp. grated Romano or 3. Simmer gently, covered, 10 minutes
Parmesan cheese or until ricotta mixture is set and
2 cups lower-sodium pasta sauce ravioli is tender but still firm. Makes
with basil 4 servings.
⁄4 cup water
3
2 8- to 9-oz. pkg. refrigerated fat), 118 mg chol., 975 mg sodium, 45 g
wild mushroom-fi lled ravioli or carb., 4 g fiber, 26 g pro.
agnolotti
2 cups chopped fresh kale
70 ONE-PAN
SKILLET 101
THE SECRET TO BROWNING
The best browning comes from using a heavy-bottom pan.
Don’t overcrowd the pan; overcrowding promotes
steaming instead of browning. Work in batches if browning
more than 1½ lb. of ground meat or more than four chops,
steaks, or chicken breasts. Cook a single layer of food at
one time, and allow space for liquid to evaporate.
>>
CHOOSE WISELY There are many different types of skillets
available, and each has its own skill set. Use the pointers
below to help you choose the right pan for the job.
COPPER Copper pans are often the

CAST IRON Cast-iron pans are very most expensive pans on the market.
heavy and sturdy. They absorb, conduct, Typically lined with stainless steel, these
and retain heat well. Cast iron requires pans are very heavy and sturdy. They are
seasoning before use. If yours didn’t perhaps the best metal for conducting
come seasoned, see tip, page 64. heat but require polishing to keep the
Seasoning creates a natural nonstick blue-green pigment called verdigris
finish that prevents the iron from from discoloring the pan and interacting
reacting with food. Don’t use soapy with food. If you invest in copper and use
water to clean this type of pan. It will your copper pan frequently, replace the
ruin the seasoning, and the pan will lining about every 10 years. Available at
require seasoning again before use. specialty kitchen stores for $75–$400.
Simply wipe down with paper towels or
use water to wash; immediately dry
thoroughly to prevent rust. Some cast STAINLESS STEEL Stainless steel has
iron is enameled and doesn’t need to be poor heat conductivity compared with
seasoned. Available at kitchen stores other materials. For better heating,
for $20–$50. some manufacturers insert a core of
aluminum or copper, which is called
tri-ply. Stainless steel is a strong
ALUMINUM These sturdy pans are material that doesn’t scratch or dent
good heat conductors. The heavier the easily. It doesn’t react with acidic foods,
pan, the more evenly food will cook. and it’s very easy to clean. Widely
Never buy plain aluminum cookware available at discount and department
that isn’t anodized or coated with a stores for around $20; tri-ply pans run
nonstick finish. Acidic foods can react $50–$200.
with the metal, discoloring the food.
Anodized aluminum has been processed
so the surface of the pan is nonreactive, CERAMIC NONSTICK Ceramic
although not always nonstick. It’s nonstick pans are fairly new to the
typically chip- and scratch-resistant. market and combine the best of
Nonstick pans have a coating infused or everything. The pan is made of
bonded to the surface that prevents aluminum, and the inside is coated with
food from sticking and requires minimal nonstick ceramic. It conducts heat well,
cleanup. Use nonmetal utensils to avoid and the nonreactive surface is easy to
scratching the pan. Available at discount clean. Cool completely before washing.
and department stores for $15–$85. Available at kitchen stores for $20–$50.
ONE-PAN 71
DI Y S K I L L E T
Use our customizable recipe to add your

own creative spins to this meal-in-one family
favorite. The busy weeknight bonus? By making
the pot pie entirely in a single skillet from start
to finish, cleanup is a breeze.
ONE-PAN 73
SKILLET POT PIE
prep 25 minutes
stand 20 minutes
1 lb. GROUND MEAT or 2 1∕2 cups

COOKED MEAT
1 14- to 16-oz. pkg. (about 3 cups)
FROZEN VEGETABLES
1 10.5- to 10.75-oz. can soup BASE
or 1 1∕4 cups gravy or sauce BASE
1 tsp. SEASONING
1
∕2 to 3∕4 cup water (optional)
1
∕2 cup shredded CHEESE
(optional)
TOPPER
Milk
Grated Parmesan cheese
(optional)
1. Preheat oven to 400°F. If using

GROUND MEAT option, in a
large oven-going skillet cook meat
until no longer pink. Drain fat.
Stir in FROZEN VEGETABLE,
BASE, and SEASONING. (If using
COOKED MEAT option, in a large
oven-going skillet combine meat,
FROZEN VEGETABLE, BASE, and
SEASONING.) Bring to boiling;
remove from heat. If needed, stir
in enough of the water to reach
desired consistency. If desired,
stir in CHEESE.
2. For TOPPER, if using puff pastry or
piecrust, unfold or unroll on a lightly
floured surface. Roll puff pastry into
an 11-inch square (trim to round off
corners) or piecrust into a 12-inch
circle. Cut slits or small shapes in
pastry. Place pastry on filling; fold
under extra pastry and press against
inside edge of skillet to seal. If
using biscuits, cut into quarters
and arrange on filling. If using
crescent rolls, unroll and place
triangles over filling, overlapping as
needed. If using breadsticks, unroll
and loosely weave over filling. Brush
lightly with milk and, if desired,
sprinkle with Parmesan cheese and/or
additional SEASONING.
3. Bake 22 to 25 minutes or until
golden and bubbly (bake 30 minutes
if using piecrust). If necessary to
prevent overbrowning, cover loosely
with foil the last 5 minutes. Let stand
20 minutes before serving. Makes
6 servings.
74 ONE-PAN
make it yours
GROUND/COOKED MEAT FROZEN VEGETABLES BASE
(pick one) (pick one) (pick one)
+ GROUND BEEF OR PORK + PEAS AND CARROTS + CANNED CONDENSED SOUP

+ COOKED ITALIAN
BULK PORK SAUSAGE + CARROTS
BABY MIXED BEANS AND (cream of celery, chicken,
+ LINKS, SLICED SAUSAGE mushroom, onion, or potato)
+ MIXED VEGETABLES + BOTTLED ALFREDO PASTA
+ CHOPPED
COOKED CHICKEN OR TURKEY, + PEAS AND PEARL ONIONS SAUCE
OR SLICED + STEW VEGETABLES + CANNED OR BOTTLED GRAVY
(beef, chicken, turkey, pork,
country-style sausage, or
mushroom)
SEASONING CHEESE TOPPER

(pick one) (pick one) (pick one)
+ DRIED THYME, CRUSHED + CHEDDAR CHEESE + ONE 7.5-OZ. PKG. BISCUITS (10)
+ CURRY POWDER
DRIED DILL + MOZZARELLAJACKCHEESE
MONTEREY CHEESE + PUFF PASTRY
∕ OF
1
A 17.3-OZ. PKG. FROZEN
+ CHILI POWDER +
2
(1 SHEET)
+ DRIED TARRAGON, CRUSHED + (1 CRUST) PKG. PIECRUST
∕ OF
1
A 14.1-OZ.
+ DRIED ITALIAN SEASONING,
2
+ CRUSHED + ROLLS
ONE 8-OZ. PKG. CRESCENT
(8)
+ ONE 11-OZ. PKG. BREADSTICKS (12)
ONE-PAN 75
EAT YOUR
In this lineup of casseroles, kid-friendly dinner

options—enchiladas, lasagna, mac and cheese,
and more—join forces with fresh veggies and other
healthful ingredients. The result? Nutrient-packed
meals the little ones will actually want to eat.
EDAMAME, CORN, AND CHEESE
ENCHILADAS, page 80
ONE-PAN 77
ZOODLE PIZZA CASSEROLE
78 ONE-PAN
3-QT. BAKING DISH
ZOODLE PIZZA
CASSEROLE
prep 30 minutes stand 15 minutes
Nonstick cooking spray

3 10- to 12-oz. zucchini
1 ⁄2
1
tsp. kosher salt
2 cups shredded mozzarella
cheese (8 oz.)
1
⁄4 cup grated Parmesan cheese
1
2 Tbsp. cornmeal
1 8-oz. can pizza sauce
1
⁄2 cup miniature sliced pepperoni
1. Preheat oven to 400°F. Coat a 3-qt.

rectangular baking dish with cooking
spray. Using a vegetable spiralizer,
julienne cutter, or mandoline,* cut
zucchini into long, thin noodles
(zoodles). Place in a colander and
sprinkle with salt; toss gently. Let EASY PUMPKIN-ROASTED RED
stand 15 minutes. Gently dry with PEPPER MAC AND CHEESE
paper towels.
2. In a large bowl combine eggs,
1
⁄2 cup of the mozzarella cheese, the
Parmesan cheese, flour, and cornmeal. EASY PUMPKIN-ROASTED 1. Preheat oven to 375°F. Grease a
Stir in zoodles. Transfer to prepared RED PEPPER MAC AND 3-qt. rectangular baking dish.
dish. Bake 10 minutes or until set and CHEESE 2. In a large pot cook pasta in boiling
no excess liquid remains. prep 20 minutes bake 30 minutes salted water according to package
3. Spread with pizza sauce. Top with at 375°F stand 5 minutes directions; drain. Return to pot. Stir
remaining 1 1⁄2 cups mozzarella cheese in next six ingredients (through black
and pepperoni. Bake 15 to 20 minutes 1 14.5-oz. pkg. dried multigrain pepper). Stir in 1⁄2 cup of the cheese.
more or until cheese is light brown. rotini or penne pasta Transfer to prepared dish.
Makes 8 servings. 1 15- to 16-oz. jar Alfredo pasta 3. Bake, covered, 25 minutes. Sprinkle
*TIP: If you don’t have a spiralizer, sauce with remaining 1 cup cheese. Bake,
julienne cutter, or mandoline, 1 15-oz. can pumpkin uncovered, 5 minutes more or until
coarsely shred the zucchini or halve 1
⁄2 cup chopped roasted red sweet heated through and cheese is melted.
the zucchini lengthwise and cut peppers Let stand 5 minutes before serving.
crosswise into 1⁄4-inch slices. 1
⁄2 cup water Makes 6 servings.
Continue as directed. 1
⁄4 tsp. salt per serving 511 cal., 22 g fat (11 g
per serving 191 cal., 10 g fat (5 g sat. 1
⁄8 tsp. black pepper sat. fat), 92 mg chol., 894 mg sodium,
fat), 75 mg chol., 678 mg sodium, 12 g 1 ⁄2 cups shredded fontina cheese
1
carb., 2 g fiber, 13 g pro. (6 oz.)
ONE-PAN 79
3-QT. BAKING DISH
be adventurous
INTRODUCING VEGETABLES TO KIDS CAN BE A BIT
OF A CHALLENGE. OUR STRATEGY? CHOOSE
ONES WITH A LITTLE NATURAL SWEETNESS,
SUCH AS BABY GREENS, EDAMAME, AND CORN.
EDAMAME, CORN, AND RAVIOLI LASAGNA WITH

CHEESE ENCHILADAS BABY KALE AND ITALIAN
Pictured on page 77. SAUSAGE
prep 20 minutes prep 25 minutes
bake 35 minutes at 350°F bake 55 minutes at 375°F
Nonstick cooking spray 1 5- to 6-oz. pkg. baby kale,

1 cup frozen edamame, thawed, coarsely chopped
or canned black or pinto beans 12 oz. Italian-flavor cooked chicken
1 cup frozen whole kernel corn, sausage, chopped
thawed 1 ⁄2 cups shredded mozzarella
1
2 tsp. fajita seasoning cheese (6 oz.)

2 cups shredded Monterey Jack 1
⁄2 cup snipped fresh basil
cheese (8 oz.) 1 28-oz. can no-salt-added
10 7- to 8-inch whole wheat flour crushed tomatoes
tortillas 1 14.5-oz. can fire-roasted diced
1 15-oz. can tomato sauce tomatoes with garlic, undrained
1 14.5-oz. can fire-roasted 1 8-oz. can no-salt-added tomato
or regular diced tomatoes, sauce
undrained 1 tsp. dried Italian seasoning,
1 1⁄2 to 2 tsp. chili powder crushed
Sour cream (optional) 1
⁄2 tsp. fennel seeds, crushed
Snipped fresh cilantro 2 9-oz. pkg. refrigerated cheese-
(optional) filled ravioli
1. Preheat oven to 350ºF. Coat a 3-qt. 1. Preheat oven to 375°F. Grease a

rectangular baking dish with cooking 3-qt. rectangular baking dish. In a
spray. In a medium bowl combine large bowl combine kale, sausage,
edamame, corn, and fajita seasoning. ⁄4 cup of the cheese, and the basil.
3
Stir in 1 1⁄2 cups of the cheese. Spoon For sauce, in another large bowl
about 1⁄3 cup of the mixture onto each combine next five ingredients
tortilla; roll up. Place, seam sides (through fennel seeds).
down, in prepared dish. 2. Spread about 1 cup of the sauce in
2. In a medium bowl combine tomato prepared dish. Top with half of the
sauce, undrained tomatoes, and chili ravioli and the kale mixture. Spoon
powder; pour over filled tortillas. another 1 cup of the sauce over kale
3. Bake, covered, 20 minutes. Bake, mixture. Top with remaining ravioli,
uncovered, 15 to 20 minutes more kale mixture, and sauce. Sprinkle with
or until heated through, sprinkling remaining 3⁄4 cup cheese.
with remaining 1⁄2 cup cheese the last 3. Cover with nonstick or greased foil.
5 minutes. If desired, top with sour Bake 30 minutes. Remove foil; bake
cream and/or cilantro. Makes 25 minutes more or until heated
10 servings. through. Makes 8 servings.
80 ONE-PAN
+
TOP IT OFF
Combine snipped
fresh basil with
grated Parmesan
and sprinkle it
over the casserole
at the table.
RAVIOLI LASAGNA
WITH BABY KALE
AND ITALIAN SAUSAGE
ONE-PAN 81
CHICKEN ALFREDO CAULIFLOWER 1. Preheat oven to 400°F. Working in batches, cover and
“RICE” BAKE pulse cauliflower in a food processor four to six times or
prep 20 minutes bake 35 minutes at 400°F until crumbly and resembles rice.
2. Transfer cauliflower “rice” to a 3-qt. rectangular baking
1 2 1⁄4 - to 2 1⁄2 -lb. head cauliflower, trimmed and dish. Drizzle with 2 Tbsp. of the oil and sprinkle with basil,
broken into florets salt, and pepper; toss to coat. Bake 15 minutes.
1
⁄4 cup olive oil 3. Stir in spinach, chicken, and pasta sauce; sprinkle with
1 tsp. dried basil, crushed cheese. Combine panko and remaining 2 Tbsp. oil; sprinkle
1
⁄4 tsp. salt over cauliflower mixture. Bake 20 to 25 minutes more or
1
⁄4 tsp. black pepper until top is brown. Makes 6 servings.
2 ⁄2 cups fresh baby spinach
1
2 cups chopped rotisserie chicken 743 mg sodium, 12 g carb., 2 g fiber, 17 g pro.
1 14.5-oz. jar light Alfredo pasta sauce
2 Tbsp. grated Parmesan cheese
1
⁄2 cup panko bread crumbs
82 ONE-PAN
BAKING DISHES 101
THE MATERIAL A BAKING DISH IS
MADE OF AFFECTS HOW IT BAKES.
Choose the right one for the job.
GLASS: Glass baking dishes are excellent for

all-purpose baking. Glass is a nonreactive
>> DISH OR PAN?
Terminology to know: A baking dish refers to
a glass, ceramic, or stoneware dish. Baking
pans are composed of metal.
surface, which is necessary for citrusy
dishes, egg casseroles, and tomato dishes.
These acidic ingredients can discolor
food and produce an off flavor if made in a pan
with a reactive metal surface, such as aluminum.
When baking in glass, never turn on the broiler or
add cold ingredients to a hot dish. The dish can
shatter easily with sudden temperature changes.
Look for glass dishes at discount stores and
department stores for $10–$20.
METAL: A metal 13×9-inch pan holds 3 quarts, but its

use is different than for glass or stoneware. Most often,
metal pans are used for baking cakes, bars, and
brownies. They’re usually made of steel, aluminized
steel, or aluminum, and some have nonstick finishes.
Find them at discount stores and department stores
for $10–$20.
STONEWARE AND ENAMELED CAST IRON: Like glass,

stoneware is a good nonreactive baking dish. But unlike
glass, most stoneware and enameled cast iron can go under a
broiler. Check the manufacturer’s directions to be sure. Cool
the dish completely before cleaning to avoid cracking. Prices
range from about $20 for a ceramic dish to as much as $100 for
an enameled cast-iron dish. Find these at discount stores,
department stores, and specialty kitchen stores.
SAFE TOTING We recommend using an insulated casserole

carrier to transport hot casseroles. To avoid a mess, wrap the
casserole in a layer each of foil, newspaper, and towels; place
the dish in an insulated carrier. Be sure to stabilize the casserole
with additional newspaper or towels to prevent shifting or spills
while transporting.
>>
+
SIZE CHECK
If you’re unsure
of the size of your
CHECK DONENESS!
For food safety—and
best flavor—heat your
casserole to 160°F. When
dish, use a the casserole is bubbly
measuring cup around the edges, insert
to determine the LET IT STAND Allowing a casserole to stand for several minutes a thermometer at an
capacity by filling after it comes out of the oven improves the texture and flavor and angle into the center of
it 1 quart at allows the food to firm and hold a cut edge. This is especially true the food, being careful
a time. with hot and cheesy dishes and layered casseroles. not to touch the dish.
ONE-PAN 83
REMIX
CHEESEBURGER
SHEPHERD’S PIE
We gave this comfort food classic a
few fresh makeovers, switching out the
traditional meat-and-vegetable filling for
fun, kid-compatible (and easy-to-make)
versions. Give the cheeseburger-inspired
rendition a go or try one of our other
updated variations.
CHEESEBURGER SHEPHERD’S PIE

1 1∕2 lb. russet potatoes, peeled and cut up

1
∕2 cup light sour cream IE
ER D’S P
1
∕4 cup milk B A R B E C U E S HE PH
1
∕2 tsp. salt
1 cup shredded cheddar cheese (4 oz.)
1 ∕2
1
lb. lean ground beef
3
∕4 cup chopped red and/or green sweet pepper
1
∕2 cup chopped onion
1 ∕2
1
cups frozen whole kernel corn
1 cup water
1 6-oz. can tomato paste
1
∕2 cup coarsely chopped dill pickles
1
∕4 cup yellow mustard
Sliced green onions and/or crisp-cooked bacon
(optional)
1. Preheat oven to 350°F. In a covered large saucepan cook

potatoes in enough boiling, lightly salted water to cover
15 to 20 minutes or until tender; drain. Mash potatoes.
Gradually beat in sour cream, milk, and salt. Stir in 1∕2 cup
of the cheese.
2. Meanwhile, in a large skillet cook next four ingredients PIE
(through garlic) over medium-high heat until meat ER D’S
ITALIAN-S T YLE S HE PH
is browned. Drain any fat. Stir in next six ingredients
(through oregano). Bring to boiling; reduce heat. Simmer,
uncovered, 5 minutes; stir in remaining 1∕2 cup cheese.
3. Transfer meat mixture to a 2 1∕2 -qt. shallow baking dish.
Spoon mashed potatoes in mounds onto meat mixture.
Sprinkle with additional cheese. Bake 20 minutes or until
heated through and cheese is melted. If desired, top with
green onions and/or bacon. Makes 6 servings.
BARBECUE SHEPHERD’S PIE Trade sweet potatoes for the
russets and ground pork for the ground beef. Add 1∕2 cup
barbecue sauce with the tomato paste. If desired, top with
additional pickles before serving.
ITALIAN-STYLE SHEPHERD’S PIE Trade shredded
mozzarella or provolone cheese for the cheddar, bulk mild
or hot Italian sausage for the ground beef, and peas for the
corn. Omit pickles, mustard (if desired), green onions, and
bacon, and top with snipped oil-packed dried tomatoes and
snipped fresh basil leaves.
MEXICAN-STYLE SHEPHERD’S PIE Add 1∕2 cup salsa with
the tomato paste. Omit pickles and bacon. If desired, top
with sliced jalapeño chile peppers. IE
per serving 438 cal., 20 g fat (10 g sat. fat), 101 mg chol., RD ’S P
H E PHE
875 mg sodium, 32 g carb., 4 g fiber, 34 g pro. ME X I C A N -S T Y LE S
ONE-PAN 85
ONE-PAN
Cake doesn’t have to be a weekend
project. Anytime you crave cake, just
reach for a bowl, a pan, and one of
these simple recipes.
BANANA-CHOCOLATE
CHIP WACKY CAKE,
page 93
ONE-PAN 87
PEANUT BUTTER CHIP-OATMEAL CAKE
CAKE PAN
ONE-BOWL CHOCOLATE
S’MORE CAKE
PEANUT BUTTER CHIP-OATMEAL CAKE ONE-BOWL CHOCOLATE S’MORE CAKE

prep 25 minutes bake 35 minutes at 350°F prep 20 minutes bake 30 minutes at 350°F
cool 10 minutes
1 3∕4 cups boiling water
1 cup quick-cooking rolled oats 1 cup all-purpose flour
1 cup granulated sugar 1 cup sugar
1 cup packed brown sugar 1
∕2 cup unsweetened cocoa powder
1
∕2 cup butter, cut up and softened 1
∕2 tsp. baking soda
2 eggs 1
∕4 tsp. baking powder
1 3∕4 cups all-purpose flour 1
∕4 tsp. salt
1 tsp. baking soda 3
∕4 cup milk
1 tsp. ground cinnamon 1
∕4 cup vegetable oil
1
∕2 tsp. salt 1 tsp. vanilla
1 10-oz. pkg. peanut butter-fl avor pieces 1 egg
3
∕4 cup chopped pecans 1 7-oz. jar marshmallow creme
Peanut butter and/or grape jelly, warmed (optional) Graham cracker crumbs
1. Preheat oven to 350°F. In a large bowl combine boiling 1. Preheat oven to 350°F. Grease and lightly flour a 9-inch
water and oats; let stand 10 minutes. Meanwhile, grease a round cake pan or 8-inch square baking pan.
13×9-inch baking pan. 2. In a large bowl stir together first six ingredients (through
2. Add both sugars and butter to oats mixture; stir until salt). Add milk, oil, and vanilla. Beat with a mixer on low just
butter is melted. Stir in eggs. Stir in flour, baking soda, until combined. Beat on medium 2 minutes. Add egg; beat
cinnamon, and salt. Stir in 1 cup of the peanut butter pieces. 2 minutes more. Spread batter in prepared pan.
3. Spread batter in prepared pan. Sprinkle with pecans and 3. Bake 30 to 35 minutes or until a toothpick comes out clean.
remaining peanut butter pieces. Bake 35 minutes or until Cool in pan on a wire rack 10 minutes. Remove cake from pan.
a toothpick comes out clean. Cool in pan on a wire rack. If While still warm, spread top with marshmallow creme and
desired drizzle with warmed peanut butter and/or grape sprinkle with cracker crumbs or dust with additional cocoa
jelly. Makes 20 servings. powder. Cool on wire rack. Makes 8 servings.
per serving 274 cal., 13 g fat (7 g sat. fat), 31 mg chol., per serving 454 cal., 20 g fat (7 g sat. fat), 41 mg chol.,
196 mg sodium, 36 g carb., 2 g fiber, 6 g pro. 230 mg sodium, 66 g carb., 1 g fiber, 5 g pro.
ONE-PAN 89
CAKE PAN
CAKE PANS 101

Cake pans come in a variety of materials. A superb all-around choice is the simple, sturdy, single-wall
aluminum pan, with or without a nonstick coating. Lightweight and a good conductor of heat, aluminum
ensures even baking and browning. Whichever pan you use, keep these facts in mind:
SHINY BAKING PANS reflect heat, DARK- OR DULL-FINISH PANS AND GLASS DISHES absorb heat,
producing cakes with delicate increasing browning. (If they brown your cakes too much, reduce oven
golden crusts. temperature by 25°F and check for doneness 3 to 5 minutes early.)
EASY ORANGE CAKE

prep 30 minutes
cool 10 minutes
2 oranges
1 ∕3
1
cups all-purpose flour
2
∕3 cup granulated sugar
2 tsp. baking powder
1
∕4 cup milk
1
∕4 cup butter, softened
1 egg
1 tsp. vanilla
1 recipe Butter Frosting or
powdered sugar (optional)
1. Preheat oven to 350°F. Grease

bottom of an 8-inch square baking
pan. Line bottom with waxed paper or
parchment paper; grease and lightly
CHERRY-WALNUT UPSIDE-DOWN CAKE flour pan.
2. Remove 2 tsp. zest and squeeze
1
∕2 cup juice from oranges. In a
CHERRY-WALNUT 1. Preheat oven to 350°F. In a medium medium bowl stir together flour,
UPSIDE-DOWN CAKE bowl combine cherries and enough granulated sugar, and baking powder.
prep 25 minutes boiling water to cover. Let stand Add orange zest and juice, milk,
bake 30 minutes at 350°F 5 minutes; drain. butter, egg, and vanilla. Beat with a
cool 35 minutes 2. Meanwhile, place 1∕4 cup cut-up mixer on low until combined. Beat on
butter in a 9-inch round cake pan; medium 1 minute. Spread batter in
2
∕3 cup dried tart cherries or dried place in oven until butter is melted. prepared pan.
cranberries Stir in brown sugar and orange juice; 3. Bake 25 minutes or until a toothpick
Boiling water top with cherries and walnuts. comes out clean. Cool in pan on a wire
1
∕4 cup butter, cut up 3. Wipe out bowl and stir together rack 10 minutes. Remove cake from
1
∕2 cup packed brown sugar next five ingredients (through ginger). pan; cool on wire rack. If desired,
2 Tbsp. orange juice Add next four ingredients (through spread with Butter Frosting or dust
1
∕2 cup chopped walnuts, toasted vanilla); stir until combined. Stir with powdered sugar. Makes
1 1∕3 cups all-purpose flour batter vigorously 1 minute (batter 8 servings.
2
∕3 cup granulated sugar may still be lumpy). Spread batter in BUTTER FROSTING In a medium
2 tsp. baking powder prepared pan. bowl beat 1∕4 cup softened butter with
1
∕4 tsp. salt 4. Bake 30 to 35 minutes or until a a mixer on medium until smooth.
1
∕4 tsp. ground ginger toothpick comes out clean. Cool in Gradually add 3∕4 cup powdered sugar,
2
∕3 cup milk pan on a wire rack 5 minutes. Invert beating well. Beat in 2 Tbsp. milk and
1
∕4 cup butter, softened cake onto a serving plate; cool 1
∕2 tsp. vanilla. Gradually beat in
1 egg 30 minutes more. Serve warm. If 2 1∕2 cups additional powdered sugar.
1 tsp. vanilla desired, top with whipped cream. Beat in enough additional milk to
Whipped cream (optional) Makes 8 servings. reach spreading consistency.
carb., 1 g fiber, 4 g pro. carb., 1 g fiber, 4 g pro.
90 ONE-PAN
top it off
EASY ORANGE CAKE
GIVE THIS CAKE A FRESH POP OF

COLOR AND A BRIGHT FINISH BY
SPRINKLING WITH FRESHLY GRATED
ORANGE ZEST JUST BEFORE SERVING.
RASPBERRY-FUDGE
PUDDING CAKE
CAKE PAN
serve it up
TOPPLE EXPECTATIONS OF ICE CREAM WITH A
SPRINKLE OF FRUIT OR DRIZZLE OF MELTED JELLY,
CHOCOLATE SYRUP, OR WARM MALLOW FLUFF.
RASPBERRY-FUDGE BANANA-CHOCOLATE
PUDDING CAKE CHIP WACKY CAKE
prep 30 minutes prep 25 minutes
bake 40 minutes at 350°F bake 30 minutes at 350°F
cool 1 hour
1 1∕2cups all-purpose flour
2 10-oz. pkg. frozen red 3
∕4cup packed brown sugar
raspberries in syrup, thawed 1tsp. baking soda
1
∕2 cup all-purpose flour 1
∕4tsp. salt
3 Tbsp. unsweetened cocoa 2
∕3cup mashed ripe bananas
powder 6Tbsp. butter, melted
1 tsp. baking powder 1
∕4cup milk
2 Tbsp. butter, softened 1Tbsp. vinegar
1
∕2 cup packed brown sugar 1
∕2cup miniature semisweet
1 tsp. vanilla chocolate pieces
1
∕4 cup milk 1
∕3 cup chopped mixed nuts or
1
∕3 cup packed brown sugar pecans (optional)
1 recipe Sweetened Whipped Chocolate syrup (optional)
Cream or vanilla ice cream
(optional) 1. Preheat oven to 350°F. In an 8-inch
square baking pan stir together first
1. Preheat oven to 350°F. Grease four ingredients (through salt). Stir
a 2-qt. square baking dish. Drain in bananas, melted butter, milk, and
raspberries, reserving 3∕4 cup syrup. vinegar just until combined, stirring
2. In a small bowl stir together flour, to corners of pan. Sprinkle with
1 Tbsp. of the cocoa powder, and chocolate pieces and, if desired, nuts.
baking powder. In a medium bowl 2. Bake 30 to 35 minutes or until a
beat butter with a mixer on medium toothpick comes out clean (center
30 seconds. Beat in 1∕2 cup brown sugar may dip). Cool in pan on a wire rack.
and vanilla. Add flour mixture and If desired, drizzle each serving with
milk alternately, beating on low after chocolate syrup. Makes 9 servings.
each addition until combined. per serving 312 cal., 12 g fat (7 g sat. BANANA-CHOCOLATE CHIP
WACKY CAKE
3. Spread batter in prepared dish. fat), 21 mg chol., 274 mg sodium, 49 g
Top with raspberries and drizzle with carb., 1 g fiber, 4 g pro.
syrup. Stir together 1∕3 cup brown
sugar and remaining 2 Tbsp. cocoa
powder; sprinkle over batter.
4. Bake 40 minutes or until a toothpick NICELY DONE!
inserted through the topping and Use these tips to ensure that your cakes are baked perfectly.
1
∕2 inch into cake layer comes out
clean. Cool in pan on a wire rack about OVEN CHECK DONENESS CHECK
1 hour. Serve warm. If desired, serve Always fully preheat the oven Once the minimum baking
with Sweetened Whipped Cream. before baking. time is reached, insert a
Makes 6 servings. toothpick near the center
SWEETENED WHIPPED CREAM In a TEMPERATURE CHECK of the cake. If it comes out
chilled bowl beat 2∕3 cup heavy cream, Monitor your oven’s with only a crumb or two on
2 Tbsp. granulated sugar, and 1 tsp. temperature using a reliable it, the cake’s done. If there is
vanilla with chilled beaters of a mixer oven thermometer. any wet batter on it, bake the
on medium until soft peaks form. cake for a few more minutes
per serving 367 cal., 5 g fat (2 g sat. and test in a new spot with a
fat), 12 mg chol., 114 mg sodium, 79 g clean toothpick.
carb., 3 g fiber, 3 g pro.
ONE-PAN 93
E ASY AS
Simplify the art of pie baking by crafting an

easy-to-make but delectable slab pie. Choose
from three creative fruit fillings.
94 ONE-PAN
BERRY-CHERRY
SLAB PIE
prep 30 minutes
1
∕2 of a 17.3-oz. pkg. (1 sheet) frozen puff
pastry sheets, thawed
1
∕3 cup granulated sugar
1 Tbsp. cornstarch
1 cup frozen raspberries, thawed and drained
1 cup frozen tart red cherries, thawed and
drained
1
∕2 cup fresh or frozen cranberries, thawed
if frozen
1 egg, lightly beaten
3
∕4 cup powdered sugar
1 Tbsp. butter, softened
1
∕4 tsp. almond extract
4 to 5 tsp. milk
1. Preheat oven to 400°F. Line a 15×10-inch baking

pan with parchment paper or foil. On a lightly
floured surface, unfold pastry. Roll into a 15×12-
inch rectangle. Transfer pastry to prepared pan.
2. In a medium bowl stir together granulated
sugar and cornstarch. Add raspberries, cherries,
and cranberries; toss gently to coat. Spoon berry
mixture crosswise onto half of the pastry rectangle,
spreading to within 1 inch of the edges. Combine
egg and 1 Tbsp. water; brush some of the mixture
over uncovered pastry edges.
3. Fold uncovered pastry half over berry mixture.
Using a fork, press edges of pastry together to seal.
Brush with remaining egg mixture. Cut three slits
in top pastry. (Or use a cookie cutter to cut holes
before folding.) Bake 25 to 30 minutes or until
pastry is golden brown and filling is bubbly. Cool
on a wire rack.
4. Stir together powdered sugar, butter, and almond
extract. Stir in enough milk to reach drizzling
consistency. Drizzle over pastry. Makes 16
servings.
SPICED APPLE-BLACKBERRY SLAB PIE Prepare
as directed, except omit raspberries, cherries,
and cranberries. Add 2 cups chopped, peeled tart
apples; 1∕2 cup fresh or frozen blackberries, thawed
and drained; 1 Tbsp. lemon juice; and 1∕2 tsp.
apple pie spice to sugar mixture; toss. Continue
as directed. Substitute 1∕4 tsp. vanilla for the
almond extract.
MANGO-LIME SLAB PIE Prepare as directed,
except omit raspberries, cherries, and cranberries.
Add one 16-oz. pkg. frozen mango chunks, thawed,
drained, and chopped; 2 Tbsp. lime juice; and
1 tsp. lime zest to sugar mixture; toss gently to
coat. Continue as directed. Substitute 1∕2 tsp. lime
zest for the almond extract.
chol., 50 mg sodium, 20 g carb., 1 g fiber, 2 g pro.
_
23 37 52
R ecipes
DESSERTS 67
1716 Locust St., Des Moines, IA 50309-3023. Better Homes & Gardens is a registered trademark in the United States, Canada, and Australia. Better Homes & Gardens marca
Tomato-Basil Cavatelli
Better Homes & Gardens ® One-Pan Recipes™ (ISSN 2157-9776), 2023. One-Pan Recipes is published twice a year in January and December by Meredith Operations Corp.,
93 Banana-Chocolate Chip Skillet
Wacky Cake 34 Veggie Reuben Pretzel Melts
94 Berry-Cherry Slab Pie 70 Wild Mushroom Ravioli
90 Cherry-Walnut Skillet Lasagna
Upside-Down Cake
90 Easy Orange Cake PORK
94 Mango-Lime Slab Pie 85 Barbecue Shepherd’s Pie
89 One-Bowl Chocolate 54 Cajun-Style Sausage-Potato
S’more Cake Soup
89 Peanut Butter 67 Creamy Stove-Top Alfredo
BEEF Chip-Oatmeal Cake with Bacon and Peas
44 Asian-Style Flank Steak 93 Raspberry-Fudge 24 Hash Brown-Ham Casserole
24 Bean-and-Beef Enchilada Pudding Cake 31 Herb-Garlic, Hot Ham, and
Casserole 94 Spiced Apple-Blackberry Cheese Melts
68 Cast-Iron Skillet Calzone Slab Pie 85 Italian-Style Shepherd’s Pie
85 Cheeseburger 53 Lentil-Chard Soup with Ham
Shepherd’s Pie DIY RECIPES 53 No-Prep Brunswick Stew
32 Italian-Style Roast Beef 31 13×9 Sandwich Melts 54 Pork and Wild Rice Soup
Sourdough Melts 58 Greek-Style Quinoa 29 Quick Lasagna Casserole
85 Mexican-Style Shepherd’s 58 Italian-Style Quinoa 21 Roasted Sausage
registrada en México. © Meredith Operations Corp. 2016, 2018. All rights reserved. Printed in the U.S.A.
Pie 59 Mango-Chipotle Barley with Mushrooms, Squash,
18 Mini Meat Loaves, Green 59 One-Pot Tacos and Polenta
Beans, and Potatoes 60 Orange-Cherry Salad 64 Sausage and Spinach
47 Moroccan-Style Pita 60 Orange-Spinach Farro Skillet Pizza
Flatbreads 74 Skillet Pot Pie 33 Smoky Supreme Pizza Melts
46 Moroccan-Style Short Ribs 15 Skillet Scramble 38 Spinach-Pancetta Quiche
53 No-Prep Brunswick Stew 61 Spiced Bulgur Pilaf 79 Zoodle Pizza Casserole
45 Warm Soba Noodle Bowl 61 Warm Cinnamon-Apple
Bulgur POULTRY
BREADS 68 Cast-Iron Skillet Calzone
64 Double-Decker Skillet FISH 82 Chicken Alfredo Cauliflower
Garlic Breadsticks 27 Cheesy Tuna Noodle “Rice” Bake
68 Double-Olive No-Knead Casserole 66 Chicken Cacciatore
Focaccia 18 Lemon-Herb-Roasted 21 Chicken Fajitas in a Flash
Salmon with Broccoli 43 Chicken Fried Rice
BREAKFASTS and Tomatoes 53 Chicken-Green Curry
12 Apple, Cheddar, and Bacon 18 Parmesan-Crusted Cod with Noodle Soup
Scuffins Garlicky Summer Squash 56 Chicken Taco Tortilla Soup
11 Breakfast Ham and Egg Cups 23 Chicken, Wild Rice, and
39 Caramelized Pear and Blue MEATLESS MAINS Vegetable Casserole
Cheese Quiche 25 Butternut Squash Lasagna 37 Chipotle Chicken Quiche
8 Fruit, Nut, and Brown Sugar 39 Caramelized Pear and Blue 29 Creamy Chicken Enchiladas
Freezer Oatmeal Cups Cheese Quiche 80 Ravioli Lasagna with Baby
8 Granola Cups with Yogurt 54 Creamy Vegetable and Kale and Italian Sausage
and Fruit Tortellini Soup with Pesto 35 Sweet-Spicy Barbecue
7 Maple-Bacon Corn Muffins 79 Easy Pumpkin-Roasted Chicken Melts
7 Mini Quiches with Sriracha Red Pepper Mac and Cheese 42 Szechwan-Style Chicken
38 Spinach-Pancetta Quiche 80 Edamame, Corn, and 49 Turkey Pasta Salad
40 Sweet and Savory Greens Cheese Enchiladas 48 Turkey Thighs in Creamy
Quiche 40 Sweet and Savory Mustard Sauce
11 Upside-Down Waffle and Greens Quiche
Egg Cups
96 ONE-PAN
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1 16-oz. tube refrigerated cooked polenta, cut

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1. Preheat broiler. For sauce, in a medium bowl

CHEESY TUNA NOODLE 1. In a large saucepan cook noodles

FREEZING CASSEROLES 101

LINE THE DISH

FREEZE AND TRANSFER

THAW AND BAKE

1 lb. skinless, boneless chicken

1. In a covered large saucepan cook

HERB-GARLIC, HOT HAM, AND CHEESE MELTS

13×9 SANDWICH MELTS

1. Preheat oven to 350°F. Arrange

HERB-GARLIC, HOT HAM, AND

1 cup sauerkraut, well drained, onto vegetables. Top with

SPINACH-PANCETTA QUICHE 1. Prepare Deep-Dish Pastry Shell. Preheat oven to 400°F.

1 recipe Deep-Dish Pastry Shell

1. Prepare Deep-Dish Pastry Shell.

SWEET AND SAVORY

SWEET AND SAVORY 1. Prepare Deep-Dish Pastry Shell. DEEP-DISH

PURCHASING TIPS Look for a

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1 1∕2 cups thinly sliced celery

1. In a 5- to 6-qt. slow cooker stir together the ﬁrst eight

2 Tbsp. vegetable oil

1. Pour 1 tablespoon of the oil into a wok or

1. In a 4- to 5-qt. slow cooker stir together the first

6 oz. dry soba noodles

1. In a 4-qt. Dutch oven cook

COOK 31⁄4 to 31⁄2 lb. boneless beef

1. Trim fat from ribs. In a small bowl stir

4 pita bread rounds

1. Preheat oven to 425°F. Spread one side

1. In an extra-large skillet heat the oil over

8 oz. dried penne pasta

1. Cook pasta according to package directions,

These ingenious soups are beyond

LENTIL-CHARD SOUP WITH HAM

22 g carb., 2 g ﬁber, 20 g pro. carb., 5 g ﬁber, 13 g pro.

CAJUN-STYLE SAUSAGE- CREAMY VEGETABLE AND

2 cups shredded rotisserie

1. In a 4-qt. Dutch oven combine

>> NO DUTCH OVEN? For many soup and

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SPICED BULGUR PILAF FOR YOU:

SAUSAGE AND SPINACH 2. Place spinach in a large bowl; DOUBLE-DECKER SKILLET