One-Dish Meals


Easy, No Mess, and No Clean-Up!


Orecchiette with Broccoli, Tomatoes and Sausage


1 Tbsp. olive oil


2 cloves garlic, finely chopped 8 oz. hot or sweet Italian sausage, removed from casings


1 15-oz. can diced tomatoes, with juice


Salt


1 ob. orecchiette or pasta shells 4 cups small broccoli florets (from one head)


Shredded Parmesan, optional


Warm oil in medium skillet over medium-high heat. Add garlic and


Baked Stuffed Peppers


4 lg. bell peppers (about 8 oz. each) 4 Tbsp. olive oil 1 onion, chopped 1 lb. lean ground beef


1 14-oz. can diced tomatoes, with juice


1/2 tsp. cinnamon 1/4 tsp. ground cloves 1 cup cooked white rice Salt and pepper


1/4 cup dried bread crumbs


sauté until fragrant, about 30 seconds. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.


While sauce is cooking, bring a large pot of salted water to boil. Stir in pasta and cook according to package directions. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broc- coli is tender. Drain, return to pot and toss with sauce. Serve immediately, with shredded Parmesan on the side, if desired.


Rosemary- Garlic Chicken


1 whole chicken 1½ tsp. salt 1 tsp. pepper 20 cloves garlic ½ lb. yellow onions 1 lb. red potatoes 1 Tbsp. fresh oregano 1 tsp. fresh rosemary


1 cup green fresh olives (such as picholines)


½ c. fresh lemon juice


Sprinkle the chicken skin and cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper, and place 10 garlic cloves inside.


In a slow cooker, layer the on- ions and potatoes and sprinkle with the remaining salt, pepper, 1/2 of the oregano, and 1/2 of the rosemary. Place the chicken, breast-side down, on top of the potatoes and on- ions in the slow cooker. Sprinkle with the remaining rosemary and oregano. Add the olives, remaining garlic cloves, and lemon juice. Cover and cook on low for 6 hours. Pull meat from the bones and serve hot with the broth and veg- etables.


Preheat oven to 425°F; line a large, rimmed baking sheet with foil. Bring a large pot of water to a boil over high heat. Cut off stem end of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and membrane. If pep- pers don’t sit upright, slice a sliver from bottom, being careful not to cut into the peppers, so they sit level while they bake.


Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.


While peppers are cooking, warm 2 Tbsp. oil in a large skillet over medium-


high heat. Add onion and sauté until softened, about 3 minutes. Add beef and cook, stirring, until crumbled and no longer pink, about 3 minutes. Add tomatoes, cinnamon, cloves and rice. Stir until almost all liquid is absorbed, about 3 min- utes. Season with salt and pepper. You should have about 4 cups filling. Using tongs, remove peppers from water and drain, inverted, on paper tow- els. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs and drizzle with remaining 2 Tbsp. oil. Bake until browned, about 15 minutes.


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