One-Pot Asian Chicken and Rice
SERVES 6 ACTIVE TIME 20 MINUTES TOTAL TIME 30 MINUTES
✓ Quick Cooking ✓ One Pot ✓ Gluten-Free ✓ Family Friendly ✓ Big Batch
• 3 Tbsp. canola oil, divided
• 2 lb. boneless, skinless chicken thighs, trimmed and patted dry
• 2 Tbsp. curry powder
• 2 tsp. kosher salt, divided
• 1 small bunch fresh cilantro
• 1 large shallot, sliced
• 1 13.66-oz. can coconut milk, well shaken and stirred, divided
• 1 cup jasmine rice, rinsed
• 3 Tbsp. creamy peanut butter
• 4 tsp. fresh lime juice (from 1 lime)
• 1 Tbsp. tamari or soy sauce
• 1 tsp. light brown sugar Sliced cucumber, for serving
HEAT 1 1/2 tablespoons oil in a large, high-sided skillet with a lid over medium-high. Season chicken with curry powder and 1 1/2 teaspoons salt. Cook half the chicken, flipping once, until browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining 1 1/2 tablespoons oil and chicken.
CHOP cilantro stems to equal 1/4 cup; set leaves aside. Return skillet to medium-high. Add cilantro stems and shallot; cook, stirring often, for 30 seconds. Stir in 1 1/2 cups coconut milk, 1/4 cup water, and remaining 1/2 teaspoon salt, scraping up any browned bits. Add rice and chicken; bring to a boil. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, about 12 minutes. Remove from heat and let steam, covered, for 5 minutes.
MEANWHILE, stir peanut butter, lime juice, tamari, sugar, and remaining 1/4 cup coconut milk in a bowl. Drizzle sauce over rice and chicken; top with cilantro leaves. Serve with cucumber.
PER SERVING: 547 Calories, 34g Fat (16g Saturated), 139mg Cholesterol, 2g Fiber, 32g Protein, 30g Carbs, 952mg Sodium, 2g Sugar
Crispy Chickpeas and Veggies with Carrot Hummus
SERVES 4 ACTIVE TIME 20 MINUTES TOTAL TIME 35 MINUTES
✓ Vegetarian ✓ Gluten-Free
• 2 tsp. smoked paprika
• 6 Tbsp. olive oil, divided
• 1 1/2 lb. rainbow carrots, peeled
• 1 15-oz. can chickpeas, drained, rinsed, and patted very dry
• 12 oz. mixed fresh mushrooms (such as cremini, shiitake, and oyster), trimmed and quartered
• 2 1/2 oz. baby kale
• 1 1/2 tsp. kosher salt, divided
• 2 Tbsp. tahini
• 3 Tbsp. fresh lemon juice (from 2 lemons), divided
PREHEAT oven to 450°F. Stir paprika and 4 tablespoons olive oil in a bowl. Cut 1/2 pound carrots lengthwise and 1 pound into 1-inch-thick rounds; set rounds aside.
TOSS long carrots, chickpeas, mushrooms, and 2 tablespoons paprika oil on a rimmed baking sheet; spread in a single layer. Bake until browned, tender, and crisp, about 30 minutes, stirring halfway through. Toss chickpea mixture with kale and 1/2 teaspoon salt.
MEANWHILE, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket over medium-high. Add carrot rounds, cover, and steam until tender, about 20 minutes. Place steamed carrots in a food processor with 2 tablespoons water, tahini, 2 tablespoons lemon juice, and remaining 2 tablespoons olive oil and 1 teaspoon salt. Process until smooth.
SPREAD carrot puree onto plates; top with chickpea-kale mixture. Combine remaining paprika oil and 1 tablespoon lemon juice; drizzle on top.
PER SERVING: 406 Calories, 27g Fat (4g Saturated), 0mg Cholesterol, 11g Fiber, 10g Protein, 37g Carbs, 978mg Sodium, 12g Sugar
Fast Italian Fish Stew
SERVES 4 ACTIVE TIME 25 MINUTES TOTAL TIME 30 MINUTES
✓ Quick Cooking ✓ One Pot ✓ Gluten-Free
• 4 6-oz. skin-on halibut fillets
• 1 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 6 Tbsp. olive oil, divided
• 2 Tbsp. drained capers
• 2 cloves garlic, thinly sliced
• 2 pt. cherry tomatoes, halved
• 2 15-oz. cans cannellini beans, drained and rinsed
• 1/2 cup low-sodium chicken stock
• 1/2 tsp. lemon zest plus 2 tsp. fresh juice (from 1 lemon)
• 1/4 cup chopped fresh flat-leaf parsley leaves, divided
• 1/4 cup chopped fresh basil leaves, divided
SEASON fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Cook fish, skin side down, until crisp and golden, about 6 minutes. Transfer to a plate and wipe skillet clean. Cook capers in 1 tablespoon oil over high, stirring often, until crispy, about 2 minutes. Drain on a paper towel.
ADD garlic and 1 tablespoon oil to skillet over medium-high. Cook, stirring constantly, until garlic is golden, about 1 minute. Add tomatoes and cook until they start to burst, about 3 minutes. Stir in beans, stock, lemon zest and juice, half the parsley and basil, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle fish in sauce; simmer until fish flakes easily with a fork, about 3 minutes. Top with remaining parsley and basil.
PER SERVING: 528 Calories, 20g Fat (3g Saturated), 83mg Cholesterol, 12g Fiber, 47g Protein, 40g Carbs, 1,279mg Sodium, 7g Sugar
Parm-Butter Steak and Sweet Potato Fries
SERVES 4 ACTIVE TIME 20 MINUTES TOTAL TIME 35 MINUTES
✓ Gluten-Free ✓ Family Friendly
• 2 lb. sweet potatoes, cut into 3/4-in. wedges
• 3 Tbsp. olive oil, divided
• 1 1/4 tsp. kosher salt, divided
• 1 1/4 tsp. coarsely ground black pepper, divided
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/4 cup finely grated Parmesan cheese (preferably grated on a Microplane)
• 1 clove garlic, grated
• 1 1/2 lb. hanger steak, trimmed
• 10 oz. fresh baby spinach
PREHEAT oven to 450°F. Toss sweet potatoes, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet; spread in a single layer. Bake until browned and tender, about 30 minutes.
MEANWHILE, combine butter, cheese, garlic, and 1/2 teaspoon pepper in a small bowl. Set aside.
HEAT remaining 1 tablespoon oil in a large skillet over mediumhigh. Season steak with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, flipping once, until well browned and a thermometer inserted in thickest portion registers 135°F, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
ADD spinach to skillet and cook, tossing constantly, until wilted, about 1 minute. Thinly slice steak against the grain and top with Parmesan butter. Serve with sweet potato fries and spinach.
PER SERVING: 670 Calories, 39g Fat (15g Saturated), 151mg Cholesterol, 7g Fiber, 44g Protein, 37g Carbs, 914mg Sodium, 7g Sugar
Creamy Pappardelle Primavera
SERVES 4 ACTIVE TIME 20 MINUTES TOTAL TIME 20 MINUTES
✓ Quick Cooking ✓ Vegetarian ✓ Family Friendly
• 1 lb. dried pappardelle pasta
• 2 Tbsp. unsalted butter
• 2 medium leeks, thinly sliced (about 2 cups)
• 1 cup half-and-half
• 1 4-oz. log goat cheese, crumbled
• 1 1/2 cups frozen English peas
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper, divided
• 2 Tbsp. finely chopped fresh chives
• 1 tsp. lemon zest
COOK pasta in a large pot of generously salted water according to package directions. Drain, reserving 1 cup pasta water. Set aside.
MELT butter in a large skillet over medium. Add leeks and cook, stirring often, until very soft, about 4 minutes. Add half-andhalf and cheese; cook, stirring constantly, until melted and thickened, 3 to 4 minutes. Stir in peas, salt, and 1/4 teaspoon pepper. Cook, stirring often, until peas are bright green and tender, about 1 minute.
ADD pasta and 1/2 cup pasta water to skillet, stirring gently, until sauce thickens, about 1 minute. Add remaining 1/2 cup pasta water, if needed, to loosen sauce. Top with chives, lemon zest, and remaining 1/4 teaspoon pepper.
PER SERVING: 741 Calories, 24g Fat (14g Saturated), 119mg Cholesterol, 7g Fiber, 28g Protein, 99g Carbs, 523mg Sodium, 9g Sugar
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