We all love a yummy home-cooked meal, but it's even better when it doesn't create a sink full of dishes, right? From stockpots and skillets to slow-cookers and microwaves, there are so many recipes that have simplified the cooking without sacrificing that homestyle flavor...they were all our inspiration when creating this week's Cookbook of the Week.
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Let's take a look at the chapters inside...
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Inside One-Pot Meals, you'll find that the chapters
are divided by cooking method...
Home on the Range features meals made in a skillet, stockpot or pressure-cooker. This is one of our only books to feature pressure-cooking!
In Dinner's in the Oven, we've gathered our favorite casseroles, along with recipes designed to be cooked in foil packets or roasting bags...even LESS mess to clean up!
Slow-Cooker Specials, as you might expect, offers slowly simmered meals that cook all day and are ready when you get home.
The chapter called Microwave Magic is at the other end of the spectrum...quick as a wink and dinner's done!
In Fired-Up Flavors, you'll find a collection of recipes to enjoy at home or fireside! Some of our favorite grilling recipes round out this chapter.
Some days you just don't want to cook, no matter how easy the recipe. The chapter called Cool as a Cucumber has simple salads that are hearty enough for dinner but don't need to be cooked.
We couldn't leave out the sweets, could we? Just Desserts offers recipes that'll bring your one-pot meal to a sweet ending.
Here's a warm-you-to-your-toes soup recipe
from the Home on the Range chapter...
3-Bean Ravioli Minestrone
Shared by Staci Meyers of Cocoa, Florida, this meatless main dish is good AND good for you…replace the chicken broth with vegetable broth if you wish.
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, sliced
2 cloves garlic, minced
1 T. olive oil
3 14-1/2 oz. cans chicken broth
10-oz. pkg. frozen baby lima beans
15-oz. can kidney beans, drained and rinsed
15-1/2 oz. can garbanzo beans, drained and rinsed
2 14-1/2 oz. cans diced tomatoes
2 t. Italian seasoning
1/2 t. salt
1 t. pepper
7-oz. pkg. mini cheese ravioli, cooked
Combine onion, carrots, celery, garlic and olive oil in a large stockpot. Sauté over medium-high heat for 10 minutes until tender, stirring often. Add broth, beans, tomatoes and seasonings. Reduce heat to medium; simmer for 20 minutes. Stir in cooked ravioli just before serving. Makes 4 to 6 servings.
Along with over 200 recipes, One-Pot Meals also offers handy little charts that can help you make dinner from the simplest pantry staples. We've included a few here but there's one for every chapter!
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