Indice dei contenuti per EatingWell One Pan Recipes in EatingWell

Spinach & Artichoke Dip Pasta ACTIVE: 20 min TOTAL: 20 min If you’ve ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here’s what’s almost as good as the flavor of this comforting dish: This healthy dinner takes only 20 minutes to prepare. 8 ounces whole-wheat farfalle1 5-ounce package baby spinach, coarsely chopped1 tablespoon water4 ounces reduced-fat cream cheese, cut into chunks¾ cup reduced-fat milk½ cup grated Parmesan cheese, plus more for garnish2 teaspoons garlic powder¼ teaspoon ground pepper1 14-ounce can artichoke hearts, rinsed, squeezed dry and chopped 1. Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain. 2. Combine spinach and the water in a large saucepan over medium heat. Cook,…

Classic Gremolata Combine ¼ cup chopped fresh parsley, 2 tsp. lemon zest, 2 minced garlic cloves and ⅛ tsp. each salt and ground pepper in a small bowl. MAKES: ¼ cup (1 Tbsp. each). Basil-Orange Gremolata Combine 2 Tbsp. each chopped fresh parsley and basil, 1 Tbsp. pine nuts, 2 minced garlic cloves, 2 tsp. orange zest and ⅛ tsp. each salt and crushed red pepper in a small bowl. MAKES: ¼ cup (1 Tbsp. each). Citrus-Hazelnut Gremolata Combine ¼ cup chopped fresh parsley, 2 Tbsp. chopped toasted hazelnuts, 2 minced garlic cloves, 1½ tsp. orange zest, 1 tsp. lemon zest, ½ tsp. lime zest and ⅛ tsp. each salt and ground pepper in a small bowl. MAKES: ¼ cup (1 Tbsp. each). Smoky Tomato Gremolata Combine ¼ cup chopped fresh oregano, 2 Tbsp.…

Spiced Pomegranate Molasses Chicken Thighs ACTIVE: 25 min TOTAL: 45 min If you can’t find pomegranate molasses, use 1½ tsp. each honey and pomegranate juice in its place. 1 lemon, scrubbed1½ pounds fingerling potatoes, halved4 tablespoons extra-virgin olive oil, divided¾ teaspoon salt, divided¾ teaspoon ground pepper, divided2¼ pounds bone-in, skin-on chicken thighs, trimmed1½ tablespoons honey1 tablespoon pomegranate molasses1 teaspoon garam masala4 cups chopped spinach⅓ cup chopped walnuts, toasted⅓ cup crumbled feta cheesePomegranate arils for garnish 1. Preheat oven to 450°F. 2. Zest lemon into a small bowl and set aside. Cut the lemon in half and toss with potatoes, 2 tablespoons oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet. 3. Nestle chicken into the potatoes. Whisk 1 tablespoon oil, honey, pomegranate molasses, garam masala…

Salmon Cakes With Arugula Salad ACTIVE: 35 min TOTAL: 35 min After making the salmon cakes, firm them up for 5 minutes in the freezer before cooking so they hold together when they hit the hot oil. 1 pound salmon, preferably wild, skinned2 tablespoons lemon juice, divided2 teaspoons Dijon mustard, divided½ cup finely chopped yellow bell pepper1 tablespoon finely chopped shallot½ teaspoon ground pepper, divided½ cup panko breadcrumbs½ cup crème fraîche or sour cream¼ cup buttermilk3 tablespoons chopped fresh dill½ teaspoon salt, divided2 tablespoons extra-virgin olive oil1 5-ounce package arugula1 cup sliced radishes 1. Coarsely chop salmon and place half in a food processor. Add 1 tablespoon lemon juice and 1 teaspoon mustard. Process, scraping down the sides as necessary, until smooth. Add the remaining salmon, bell pepper, shallot and…

One-Bowl Whole-Wheat Mini Muffins ACTIVE: 20 min TOTAL: 40 min TO MAKE AHEAD: Store in an airtight container at room temperature for up to 1 day or freeze for up to 3 months. EQUIPMENT: 24-cup mini muffin tin This recipe works with almost any flavor mix-in, including fruits and veggies or chocolate chips and nuts. Make a batch to have on hand for ready-to-eat snacks or on-the-go breakfasts. 1 cup white whole-wheat flour or all-purpose flour⅓ cup granulated sugar½ teaspoon ground cinnamon½ teaspoon baking powder⅛ teaspoon baking soda⅛ teaspoon salt¾ cup unsweetened applesauce or low-fat plain yogurt1 large egg2 tablespoons canola oil½ teaspoon lemon zest½ teaspoon vanilla extract¾ cup mix-ins (see below) 1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray. 2. Whisk flour, sugar,…

Bitter Greens Salad With Soppressata & Pecorino ACTIVE: 30 min TOTAL: 30 min Quickly charring radicchio adds complex flavor. 2 teaspoons dried oregano2 tablespoons red-wine vinegar1 clove garlic, grated2 teaspoons honey½ teaspoon Dijon mustard4 tablespoons extra-virgin olive oil, divided1 medium head radicchio (about 10 ounces), cut into 6 wedges4 cups lightly packed chopped bitter greens, such as escarole, mustard, arugula and/or watercress (4 ounces)2 medium tomatoes, chopped2 ounces soppressata, diced (⅓ cup)2 ounces chopped pickled sweet cherry peppers (⅓ cup), seeds removed2 ounces grated Pecorino Romano cheese (½ cup) 1. Heat a medium skillet over medium heat. Add oregano and lightly toast, stirring frequently, until aromatic, about 1 minute. Transfer to a large bowl and add vinegar, garlic, honey and mustard. Whisk to combine. Slowly whisk in 3 tablespoons oil.…

Steak & Asparagus Stir-Fry With Black Bean-Garlic Sauce ACTIVE: 25 min TOTAL: 25 min Quick-cooking skirt steak is an ideal cut for a stir-fry dish. Slice it across the grain to ensure tenderness. ½ cup low-sodium beef broth2 tablespoons black bean-garlic sauce or oyster sauce2 tablespoons Shaoxing rice wine or dry sherry4 teaspoons cornstarch, divided1 pound skirt or flank steak, trimmed and thinly sliced across the grain3 tablespoons peanut oil or canola oil, divided1 pound asparagus, trimmed and cut into 2-inch pieces1 large red bell pepper, thinly sliced2 scallions, thinly sliced, whites and greens separated2 cloves garlic, minced 1. Whisk broth, black bean (or oyster) sauce, Shaoxing (or sherry) and 2 teaspoons cornstarch in a small bowl. Toss steak with the remaining 2 teaspoons cornstarch in a medium bowl. 2.…

Coconut Curried Chickpeas ACTIVE: 30 min TOTAL: 30 min Here, coconut milk adds creaminess while keeping the dish vegan. Serve over basmati rice or with a side of naan. 2 tablespoons extra-virgin olive oil1 small white onion, finely diced2 teaspoons minced fresh ginger1 clove garlic, minced2 teaspoons garam masala1 teaspoon ground cumin½ teaspoon ground coriander¼ teaspoon salt plus a pinch, divided¼ cup tomato paste1 14-ounce can reduced-fat or light coconut milk1 15-ounce can no-salt-added chickpeas, rinsed1 tablespoon lemon juiceChopped fresh cilantro for garnish 1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and…

Spiced Pork Tacos With Mango Salsa ACTIVE: 50 min TOTAL: 6 hrs 50 min or 8 hrs 50 min EQUIPMENT: 6-qt. slow cooker 2 teaspoons onion powder1½ teaspoons ground cumin1 teaspoon dried oregano1 teaspoon paprika1 teaspoon ancho chile powder½ teaspoons chipotle chile powder½ teaspoon garlic powder2 teaspoons salt, divided3 pounds boneless pork shoulder, trimmed and cut into 1- to 2-inch pieces½ cup low-sodium chicken broth16 corn tortillas, warmed1 recipe Mango Salsa (below)Radish slices & lime wedges for serving 1. Combine onion powder, cumin, oregano, paprika, chile powders, garlic powder and 1½ teaspoons salt in a small bowl. Place pork in a 6-quart slow cooker. Reserve 1 teaspoon of the spice mixture; toss the pork with the remaining spice mixture. Pour broth around the pork. Cover and cook until the pork…

Orange-Ginger Chicken Bowls ACTIVE: 30 min TOTAL: 40 min 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces3 tablespoons reduced-sodium tamari or soy sauce, dividedZest and juice of 1 orange5 teaspoons rice vinegar, divided2 teaspoons grated fresh ginger2 teaspoons light brown sugar, divided1 cup thinly sliced radishes1 cup julienned English cucumber3 tablespoons cornstarch3 tablespoons peanut oil or canola oil8 ounces trimmed green beans2 cups cooked brown rice¼ cup chopped unsalted roasted peanutsSesame seeds & scallions for garnish 1. Stir chicken and 1 tablespoon tamari (or soy sauce) in a small bowl. Refrigerate for 20 minutes. 2. Meanwhile, whisk the remaining 2 tablespoons tamari (or soy sauce), orange zest and juice, 2 teaspoons vinegar, ginger and 1 teaspoon sugar in a small bowl. Set near the stove. Toss…

Chicken & Hominy Stew With Greens ACTIVE: 25 min TOTAL: 40 min We like the bitter bite of mustard greens in this slightly spicy stew, but any dark leafy green will work. 1 pound boneless, skinless chicken thighs, trimmed2 teaspoons ground coriander2 teaspoons ground cumin2 tablespoons extra-virgin olive oil1 medium onion, chopped3 cloves garlic, chopped1 bunch mustard greens or collard greens, stemmed and coarsely chopped4 cups low-sodium chicken broth1 15-ounce can hominy, rinsed½ cup tomatillo salsa1 cup shredded red cabbage¼ cup reduced-fat sour creamLime wedges for serving 1. Pat chicken dry and sprinkle with coriander and cumin. Heat oil in a large pot over medium heat. Add the chicken and cook, flipping once, until browned on both sides, 6 to 7 minutes total. Transfer to a clean plate. 2. Add…