5 One-Pot Recipes That Aren't Casseroles
No noodles, rice, cheese or cream of mushroom soup—but still plenty of minimalist ease.
By Lynn Andriani
The Roast with a Bit of Spice
Don't be scared off by the list of ingredients in this dish—the only things that require chopping are scallions and parsley. Once you've done that, just put everything—including chicken pieces and chorizo or sausage—in a roasting pan and slide it into the oven. An hour or so later, you'll have succulent meat, tender vegetables and a pan sauce that gets a little kick from the sausage's spices and is terrific with crusty bread.
Get the recipe: Roast Chicken with Green Beans and Artichokes
The Noodle-Free Stir-Fry
We know zucchini can stand in for spaghetti, but we were surprised to learn that shredded cabbage can work in certain dishes, too. In this smart recipe, half a head of green cabbage is the substitute for rice noodles that form the basis of a healthier pad Thai. Not only does the vegetable add fiber to the finished dish, there's no need to boil it in a separate pot. You still get that signature salty-sweet flavor, plus there's a thinly sliced bell pepper, upping the dish's health factor even more.
Get the recipe: Lightened-Up Pad Thai
A Pour-the-Sauce-on-Top-and-Bake Salmon
This is dependable recipe is a snap to make, though you'd never know it, since it looks so lovely and tastes delicious. It's as easy as whisking together Dijon mustard, honey and olive oil, pouring it over salmon (keep the skin on so it holds together), laying some lemon slices and herbs over it and baking for 10 minutes. You can finish the dish with some additional lemon juice, but it doesn't need anything more.
Get the recipe: Roasted Salmon with Honey-Dijon Glaze
Photo: Rick Grant/iStock/Thinkstock
Proof That Pork and Applesauce Are Still a Perfect Match
Pork and apples are a classic pairing; the sweet-tart fruit nicely complements the mild-tasting meat. This no-brainer recipe uses the slow cooker to cook pork tenderloin and sliced apples, though you could also toss them into a roasting pan and roast in the oven (425° for about 25 minutes). As the fruit stews, it softens into a slumpy, chunky sauce that would be great on its own, but is even better with the juicy pork.
Get the recipe: Apple and Onion Pork-Loin
A Chicken Soup You'll Actually Want to Eat in the Summer
This Peruvian take on a classic winter dish feels bright and fresh, and it's equally satisfying in hot or cold weather. It's a Peruvian chicken-and-lime soup loaded with green beans, carrots and potatoes. There's deep flavor from bone broth, and a tart and tangy finish thanks to cilantro and lime.
Get the recipe: Peruvian Chicken and Lime Soup
Published 07/18/2016
