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Some nights, we’re so swept up within the day’s to-dos that we don’t understand it’s suppertime till the solar has set and our stomachs are rumbling. By then, it’s too late to pick out a restaurant and order takeout, so we’re heading to the pantry to see what we are able to toss collectively. Enter the brand new cookbook Julie’s Eats & Treats, which is crammed with tasty recipes for this precise scenario.
“I actually imagine in making scrumptious meals that anybody can cook utilizing pantry staple substances,” says writer Julie Evink. “Don’t fear — the meals I make continues to be stuffed with taste, and I sneak in as many contemporary substances as potential.” Attempt considered one of these merely delicious meals tonight!
Sluggish Cooker White Hen Chili
(Serves 8)
1 lb. skinless, boneless rooster breasts
1 1⁄2 tsp. cumin
1 tsp. salt
1⁄2 tsp. pepper
1⁄2 tsp. oregano
1⁄2 tsp. chili powder
1⁄4 tsp. cayenne pepper
1 yellow onion, minced
3 cloves garlic, minced
2 (15 oz.) cans nice northern beans, drained and rinsed
2 (4.5 oz.) cans diced inexperienced chilies
1 (15 oz.) can corn, drained
3 cups rooster broth
4 oz. reduced-fat cream cheese, diced
1⁄2 cup half-and-half
Instructions:
1. Place rooster in a 6-qt. sluggish cooker and season with spices. Add onion, garlic, beans, chilies, corn and rooster broth. Stir and prepare dinner on low 8 hrs. or on excessive 3 to 4 hrs.
2. Take away rooster and shred it. Return it to sluggish cooker with cream cheese and half- and-half. Stir and prepare dinner on excessive quarter-hour, or till the cream cheese is melted.
3. Serve together with your selection of toppings.
PER SERVING: 276 energy, 25 grams protein, 34 grams carbs, 7 grams fiber, 2 gra,s sugar, 7 grams fats.
One-Pot Burrito Bowl
(Serves 6)
2 1⁄2 cups heavy cream
1 lb. raw penne pasta
1⁄2 cup grated Parmesan cheese
2 Roma tomatoes, seeded and diced
Chopped contemporary parsley
1 tbsp. olive oil
1 lb. lean floor beef
1⁄2 cup diced yellow onion
1⁄2 cup diced crimson bell pepper
1⁄2 cup salsa
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (14.5 oz.) can Ro*Tel diced tomatoes and inexperienced chilies
1 cup raw white rice
1 (1 oz.) pkg. taco seasoning
1⁄2 tsp. chili powder
2 cups low-sodium beef broth
1 cup shredded Mexican cheese
Instructions:
1. In a big skillet, warmth oil over medium warmth. Add floor beef, onion and bell pepper and prepare dinner till the meat is browned, 5 to 7 minutes. Drain off the grease.
2. Stir in salsa, black beans, corn, Ro*Tel, rice, taco seasoning and chili powder. Pour in beef broth and produce to a boil. Scale back warmth, cowl and simmer quarter-hour, or till the rice is totally cooked.
3. Sprinkle cheese on high, cowl the skillet and take away from warmth. Let it sit 5 minutes, or till
the cheese is melted, then serve with toppings of selection.
PER SERVING: 349 energy, 25 grams protein, 34 grams carbs, 4 grams fiber, 5 grams sugar, 13 grams fats.
One-Pot Cajun Hen Pasta
(Serves 6)
1 lb. skinless, boneless rooster breasts, minimize into chunks
1 tbsp. Cajun seasoning, plus extra for garnish
2 tbsp. olive oil
1⁄2 cup diced yellow onion
4 cloves garlic, minced
4 cups rooster broth
2 1⁄2 cups heavy cream
1 lb. raw penne pasta
1⁄2 cup grated Parmesan cheese
2 Roma tomatoes, seeded and diced
Chopped contemporary parsley
Instructions:
1. In a big skillet, toss rooster, Cajun seasoning and oil collectively. Add onion and prepare dinner over medium warmth, stirring to sear rooster, about 5 minutes, till onion is translucent. Stir in garlic and prepare dinner 1 minute extra.
2. Add rooster broth, cream and pasta. Flip warmth to excessive, deliver to a boil, then flip the warmth to low. Cowl and simmer quarter-hour, or till the pasta is tender. Stir within the Parmesan cheese.
3. To serve, high the pasta with the tomatoes, parsley and extra Cajun seasoning to style.
PER SERVING: 794 energy, 34 grams protein, 63 grams carbs, 3 grams fiber, 4 grams sugar, 46 grams fats.
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