5 Easy, One-Pot Meals
Eating clean doesn’t have to mean tons of cleanup. Each of these tantalizing meals is cooked in just one pot, pan, sheet or skillet, slashing your time spent at the sink so you can get to the things you love.
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Cauliflower Chickpea Korma
Korma is one of the mildest Indian curries out there, but we’ve kicked
it up a notch with fiery fresh chiles. You can take the cayenne down to
¼ tsp if you prefer a slightly milder version. A combination of soaked
and blended cashews and yogurt give this satisfying vegetarian
main an ultra-creamy texture. Serve with whole-grain naan.
One-Pot Spaghetti Puttanesca
This one-pot pasta gets a ton of personality from the wine, so choose a dry white with delicate citrus notes for the best flavor – Pinot Grigio is a great option. The spaghetti absorbs most of the liquid as it cooks, leaving just enough of the bold, Italian-style sauce to coat the pasta.
Caper Butter Halibut with Roasted Asparagus & Baby Potatoes
Capers are little flavor bombs, but they can be very salty – give them a
quick rinse to remove some of the salt before mincing and stirring into the herbed butter. The trick to roasting the fish, potatoes and asparagus together on the same baking sheet is creating separate “bowls” of parchment paper for each – this way, each component of the meal keeps to itself without spilling onto the others. To make the parchment bowls, simply cut three sheets of parchment and fold up the edges to create rimmed sides.
Hazelnut Chicken Schnitzel with Garlicky Green Beans
Thin chicken cutlets are easy to coat in the hazelnut breading, plus they cook in a flash for time-strapped weeknights. If you can’t find four 4-oz cutlets, buy two 8-oz chicken breasts and cut each horizontally into two thin pieces. Use a rolling pin or the bottom of a saucepan to pound the cutlets to an even thickness – just be sure to cover the chicken with plastic wrap first for easy cleanup.
Sweet & Sour Meatballs with Sesame Vegetables
The meatballs are saucy, so you want to form the parchment into a bowl shape to keep the sauce from running onto the vegetables as they roast together in the same pan. Squeeze the thawed spinach in a clean tea towel to remove as much liquid as possible; this gives the meatballs the best texture and flavor.