365 Easy One-Dish Meals (365 Ways) by Natalie Haughton

By Natalie Haughton

In 365 effortless One-Dish nutrition Natalie Haughton offers tasty foodstuff which are cooked in one pot. no matter if they're made in casseroles, skillets, woks, gradual cookers, strain cookers, or salad bowls, those recipes require few utensils, saving time and effort for the busy cook dinner, but supplying 365 recipes to delight the complete kin.

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Sample text

Add cheese and pasta and toss well over heat 1 minute to heat through. LINGUINE WITH HAM Substitute 1½ cups chopped cooked ham for clams. Stir in 1 (10-ounce) package frozen peas, thawed, along with ham. 41 PASTA POT 53 FETTUCCINE WITH CREAMY MUSTARD CHICKEN SAUCE Prep: 5 minutes Cook: 5 to 6 minutes Serves: 4 Pick up cooked chicken at the market to use in this creamy dish, or cook extra chicken ahead to have on hand for this. 1 (9-ounce) package fresh spinach fettuccine ¾ cup heavy cream 1½ to 2 tablespoons Dijon mustard 1½ cups shredded or diced cooked chicken or turkey ½ cup chopped roasted red pepper or pimiento 1.

Add onion and cook, stirring often, until softened, 2 to 3 minutes. 2. Add yellow squash, zucchini, red and green pepper, celery, mushrooms, and carrots. Cook, stirring often, until vegetables are crisp-tender, 8 to 10 minutes. 3. Stir in tomatoes, peas, wine, tomato paste, chili powder, cumin, garlic, salt, and pepper. Mix well. Heat to boiling, reduce heat to medium-low, cover, and simmer 20 to 25 minutes, stirring occasionally, until vegetables are tender. Top with shredded cheddar cheese, if desired.

Heat to boiling over high heat, tossing often. Stir in chicken and pepper. Cook 2 to 3 minutes, or until bell peppers are tender and chicken is heated through. 3. Serve with lime wedges to squeeze over fettuccine before eating. 56 TEX-MEX CHICKEN PASTA Prep: 10 minutes Cook: 10 to 12 minutes Serves: 6 The flavors of Mexican-style cuisine are blended in this simple dish. 8 ounces rotini or spiral twist pasta 3 tablespoons red or white wine vinegar 1 tablespoon olive oil ½ medium green bell pepper, chopped 4 scallions, chopped 1½ cups chopped fresh tomatoes, or 1 (14-ounce) can Italian peeled tomatoes, drained and chopped 1 cup canned or frozen thawed corn kernels 1 (4-ounce) can diced green chiles 1½ cups chopped cooked smoked turkey or chicken ½ teaspoon ground cumin ¾ teaspoon salt ¼ teaspoon pepper Red lettuce leaves 1.

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