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

By Natalie Haughton

In 365 effortless One-Dish nutrition Natalie Haughton offers tasty nutrients which are cooked in one pot. even if they are made in casseroles, skillets, woks, sluggish cookers, strain cookers, or salad bowls, those recipes require few utensils, saving time and effort for the busy cook dinner, but providing 365 recipes to thrill the total kin.

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Extra resources for 365 Easy One-Dish Meals (365 Ways)

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49 PASTA POT 68 PASTA WITH BROCCOLI, SUN-DRIED TOMATOES, AND BLUE CHEESE Prep: 10 minutes Cook: 3 to 4 minutes Serves: 4 This pasta meal-in-a-dish is designed for blue cheese devotees. If you want to add a little meat, try slivered pieces of cooked ham, turkey, or chicken. 1 (9-ounce) package fresh fettuccine 2 cups small broccoli florets 12 sun-dried tomatoes, halved 1/3 cup crumbled blue or Gorgonzola cheese 3 tablespoons heavy cream Freshly ground pepper 1. In a large pot of boiling salted water, cook fettuccine and broccoli until just tender, 2 to 3 minutes.

Heat to boiling, stirring. Reduce heat to low and simmer 5 minutes. 4. Shred meat with a fork, discarding any fat and bones. Return meat to pot and simmer 5 minutes. 5. Spoon some of meat and bean mixture down center of each tortilla. Fold in ends and roll up. Place seam side down on a plate and top with more hot meat mixture. Top with cheese, Guacamole Supreme, and sour cream. GUACAMOLE SUPREME Mash 2 large ripe avocados with a fork. Blend in ½ teaspoon seasoned salt, 1 garlic clove, minced, 1 teaspoon minced fresh cilantro (optional), and 2 tablespoons fresh lime juice.

With a slotted spoon, transfer mussels to a large serving bowl and keep warm; discard any unopened shells. 3. To make sauce, strain broth remaining in pan through cheesecloth to remove sand; return to pot. Cook 2 minutes over high heat. Stir in remaining garlic, tomato puree, basil, fennel seeds, hot pepper flakes, celery, red bell pepper, salt, and pepper. Heat to boiling, reduce heat to medium, and cook 5 minutes. 4. Ladle sauce into 3 or 4 large, shallow soup bowls. Divide the mussels among the bowls, placing on top of sauce.

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