Roasted Chicken with Winter Vegetables
Warming and flavorful, these inviting dishes are all chock-full of home-style goodness. We start with a classic roasted chicken paired with a medley of winter vegetables and close with a meat loaf flavored with Cajun seasonings. Either would pair nicely with a selection of our comforting sides, from Potato Gratin with Gruyère to Vegetable-Herb Stuffing.
In between we have hearty casseroles: Choose from pot pies (chicken, vegetable, or chili), a turkey and sweet potato shepherd’s pie, enchiladas, and then some. Each is a rich, delicious way to please a crowd. Consider making two and freezing one so you can serve up cozy leftovers on a busy weeknight.
Roasted Chicken with Winter Vegetables
Curried Sweet Potato Shepherd’s Pie
Chili Pot Pie with Polenta Crust
ROASTED CHICKEN WITH WINTER VEGETABLES
This no-baste bird, with its crisp, crackly skin is a French classic of comfort and convenience. For photo.
ACTIVE TIME: 15 MINUTES · TOTAL TIME: 1 HOURS
MAKES: 4 MAIN-DISH SERVINGS
| 1 | LARGE ONION (10 TO 12 OUNCES), CUT INTO ½-INCH-THICK SLICES | |
| 1 | POUND LARGE BABY RED POTATOES, EACH CUT IN HALF | |
| 4 | LARGE CARROTS (1 POUND), EACH CUT IN 2-INCH-LONG PIECES | |
| 2 | SMALL TURNIPS (2 OUNCES EACH), PEELED AND CUT INTO WEDGES | |
| 1 | SMALL FENNEL BULB (6 OUNCES), TRIMMED, CORED, AND CUT INTO WEDGES | |
| 8 | FRESH THYME SPRIGS, PLUS ADDITIONAL FOR GARNISH | |
| 7 | CLOVES GARLIC, CRUSHED WITH SIDE OF KNIFE, PEEL DISCARDED | |
| 1 | TABLESPOON PLUS 1 TEASPOON OLIVE OIL | |
| ½ | TEASPOON SALT | |
| 5/8 | TEASPOON FRESHLY GROUND BLACK PEPPER | |
| 1 | WHOLE CHICKEN (3 TO 3½ POUNDS) |
1 Preheat oven to 450°F. In 18″ by 12″ jelly-roll pan, arrange onion slices in single layer in center. In large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper until well mixed. Spread in even layer around onion slices in pan.
2 If necessary, remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Rub chicken cavity with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Place remaining 4 thyme sprigs and 4 garlic cloves in cavity and tie legs together with kitchen string. Rub remaining 1 teaspoon oil on chicken and sprinkle with remaining 1/8 teaspoon pepper.
3 Place chicken, breast side up, on onion slices in pan. Roast 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175°F. Let chicken stand in pan 10 minutes to set juices.
4 Meanwhile, transfer vegetables around chicken to serving platter, leaving space in center for chicken. Transfer chicken and onion to serving platter with vegetables, tilting chicken slightly as you lift to allow any juices inside to run into pan. Skim and discard fat from juices in pan; pour into small bowl and serve with chicken. Garnish with additional thyme sprigs.
EACH SERVING: ABOUT 555 CALORIES | 45G PROTEIN | 37G CARBOHYDRATE | 25G TOTAL FAT (6G SATURATED) | 7G FIBER | 160MG CHOLESTEROL | 405MG SODIUM
Puff pastry adds an elegant touch to this luscious chicken gumbo.
ACTIVE TIME: 1 HOUR · TOTAL TIME: 1 HOUR 35 MINUTES
MAKES: 2 PIES, 6 MAIN-DISH SERVINGS EACH
| 2 | SLICES BACON, CUT INTO ½-INCH PIECES | |
| 2 | POUNDS SKINLESS BONELESS CHICKEN THIGHS, CUT INTO 1-INCH CHUNKS | |
| 1 | TEASPOON SALT | |
| 2 | TABLESPOONS OLIVE OIL | |
| ¼ | CUP ALL-PURPOSE FLOUR | |
| 1 | CUP CHICKEN BROTH (TO MAKE HOMEMADE) | |
| 4 | MEDIUM STALKS CELERY, SLICED | |
| 1 | JUMBO ONION (ABOUT 1 POUND), CHOPPED | |
| 1 | MEDIUM RED PEPPER, CHOPPED | |
| 1 | TABLESPOON CAJUN SEASONING | |
| 1 | BAG (16 OUNCES) FROZEN SLICED OKRA | |
| 1 | CAN (14 TO 14½ OUNCES) STEWED TOMATOES | |
| 1 | PACKAGE (17.4 OUNCES) FROZEN PUFF PASTRY SHEETS, THAWED |
1 In nonstick 12-inch skillet, cook bacon over medium heat 6 to 8 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. Sprinkle ½ teaspoon salt on chicken. In bacon fat in skillet, cook chicken, in 2 batches, 5 to 6 minutes per batch or until beginning to brown. With tongs, transfer chicken to bowl.
2 In same skillet, heat 2 tablespoons olive oil over medium heat 1 minute. Stir in flour and cook about 7 minutes or until deep golden-brown, stirring constantly. Gradually add in broth, stirring with whisk to prevent lumps; heat to boiling. Boil 1 minute, stirring. Remove skillet from heat.
3 Meanwhile, preheat oven to 400°F. In 5- or 6-quart Dutch oven, heat remaining 1 tablespoon olive oil over medium-high until hot. Add celery, onion, and pepper. Cook about 10 minutes or until all vegetables are tender, stirring occasionally. Stir in Cajun seasoning; cook 30 seconds. Add chicken-broth mixture, okra, stewed tomatoes, and ½ teaspoon salt; heat to boiling over high heat. Stir in chicken and bacon; reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally.
4 Divide gumbo between 2 ungreased 9½-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.
5 Bake 35 minutes or until pastry is golden-brown and puffed.
EACH SERVING: ABOUT 430 CALORIES | 21G PROTEIN | 29G CARBOHYDRATE | 26G TOTAL FAT (7G SATURATED) | 4G FIBER | 67MG CHOLESTEROL | 690MG SODIUM
This next-day dish lends leftover poultry rich favor.
ACTIVE TIME: 25 MINUTES · TOTAL TIME: 1 HOUR
MAKES: 4 MAIN-DISH SERVINGS
| 2 | TEASPOONS BAKING POWDER | |
| 11/3 | CUPS PLUS 2 TABLESPOONS ALL-PURPOSE FLOUR | |
| 1 | TEASPOON SALT | |
| ½ | TEASPOON GROUND BLACK PEPPER | |
| 4 | TABLESPOONS BUTTER | |
| 1 | CUP REDUCED-FAT MILK (2%) | |
| 1 | SMALL ONION, CHOPPED | |
| 3 | MEDIUM CARROTS, PEELED AND CUT INTO ¼-INCH SLICES | |
| 2 | STALKS CELERY, CUT INTO ¼-INCH SLICES | |
| 1½ | CUPS TURKEY OR CHICKEN BROTH (TO MAKE HOMEMADE) | |
| 1 | CUP FROZEN PEAS | |
| 2 | CUPS (½-INCH PIECES) SKINLESS LEFTOVER COOKED TURKEY OR CHICKEN, CUT INTO ½-INCH PIECES (10 OUNCES) | |
| 1/3 | CUP LOOSELY PACKED FRESH DILL, CHOPPED |
1 Prepare shortcake biscuits: Preheat oven to 425°F. In medium bowl, combine baking powder, 11/3 cups flour, ½ teaspoon salt, and ¼ teaspoon pepper. With pastry blender or 2 knives used scissor-fashion, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in ½ cup milk. By hand, knead mixture in bowl just until dough holds together.
2 On ungreased cookie sheet, with lightly floured hands, pat dough into 6-inch square. With sharp knife, cut dough into 4 squares. Arrange squares 2 inches apart on sheet. Bake biscuits 13 to 15 minutes.
3 Meanwhile, in saucepan, melt remaining 1 tablespoon butter over medium heat. Add onion and cook 5 minutes or until tender, stirring occasionally. Add carrots, celery, broth, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; heat to boiling over high heat. Reduce heat to low and simmer 10 to 12 minutes or until vegetables are tender.
4 Whisk remaining 2 tablespoons flour into remaining ½ cup milk. In thin, steady stream, pour milk mixture into hot broth mixture, whisking constantly. Heat to boiling; boil 1 minute. Stir in frozen peas and turkey; heat through. Remove from heat; stir in dill. Serve shortcake-style: Split biscuits horizontally and spoon turkey mixture between halves.
EACH SERVING: ABOUT 490 CALORIES | 31G PROTEIN | 51G CARBOHYDRATE | 17G TOTAL FAT (4G SATURATED) | 5G FIBER | 61MG CHOLESTEROL | 1,065MG SODIUM
Store-bought rotisserie chickens and salsa verde make these enchiladas a delicious weeknight fx; making an extra casserole to freeze for later saves even more time. With reduced-fat sour cream and cheese, we’ve lightened the calories, too.
ACTIVE TIME: 50 MINUTES · TOTAL TIME: 1 HOUR 10 MINUTES
MAKES: 2 CASSEROLES (4 MAIN-DISH SERVINGS EACH)
| 2 | ROTISSERIE CHICKENS | |
| 2 | JARS (16 TO 17.6 OUNCES EACH) MILD SALSA VERDE | |
| 6 | GREEN ONIONS, THINLY SLICED | |
| ¼ | CUP FRESH LIME JUICE (FROM 2 TO 3 LIMES) | |
| ½ | CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED | |
| 16 | (6-INCH) CORN TORTILLAS | |
| 1 | CONTAINER (8 OUNCES) REDUCED-FAT SOUR CREAM | |
| ¼ | CUP REDUCED-SODIUM CHICKEN BROTH | |
| 1 | PACKAGE (8 OUNCES) REDUCED-FAT (2%) SHREDDED MEXICAN CHEESE BLEND (2 CUPS) |
1 Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5½ cups); reserve any extra for another use). Discard skin and bones. Stir ½ cup salsa verde into chicken to evenly coat.
2 Preheat oven to 350°F. Grease two 13″ by 9″ glass or ceramic baking dishes; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling over medium-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
3 With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
4 Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.
EACH SERVING: ABOUT 465 CALORIES | 39G PROTEIN | 36G CARBOHYDRATE | 18G TOTAL FAT (7G SATURATED) | 3G FIBER | 117MG CHOLESTEROL | 785MG SODIUM
Pairing hearty, homey vegetables with a white-wine-and-thyme sauce gives this cold-weather classic a subtle sophistication. Topping it all off: a no-fuss crust of golden-brown buttermilk biscuits.
ACTIVE TIME: 50 MINUTES · TOTAL TIME: 1 HOUR 40 MINUTES
MAKES: 4 MAIN-DISH SERVINGS
VEGETABLE FILLIING
| 4 | MEDIUM CARROTS | |
| 1 | LARGE RUSSET POTATO | |
| 1 | LARGE SWEET POTATO | |
| 1 | LARGE CELERY ROOT (1½ POUNDS) | |
| 1 | JUMBO ONION (1 POUND), CUT INTO ¾-INCH CHUNKS | |
| 2 | TABLESPOONS OLIVE OIL | |
| 1 | TEASPOON FRESH THYME LEAVES, FINELY CHOPPED | |
| ¼ | TEASPOON SALT | |
| ¼ | TEASPOON FRESHLY GROUND BLACK PEPPER | |
| 1¾ | CUPS REDUCED SODIUM CHICKEN BROTH (TO MAKE HOMEMADE, WHICH IS NATURALLY LOW SODIUM) | |
| 1/3 | CUP DRY WHITE WINE | |
| 2 | TABLESPOONS WATER | |
| 1 | TABLESPOON CORNSTARCH | |
| 1 | CUP FROZEN PEAS | |
| ¼ | CUP HEAVY OR WHIPPING CREAM |
BISCUIT TOPPING
| 1 | CUP ALL-PURPOSE FLOUR | |
| 1½ | TABLESPOONS BAKING POWDER | |
| ¼ | TEASPOON BAKING SODA | |
| 1 | TEASPOON FRESH THYME LEAVES, FINELY CHOPPED | |
| ¼ | TEASPOON SALT | |
| ¼ | TEASPOON FRESHLY GROUND BLACK PEPPER | |
| 2 | TABLESPOONS BUTTER OR TRANS-FAT-FREE VEGETABLE SHORTENING | |
| ½ | CUP LOW-FAT BUTTERMILK | |
| 1 | TABLESPOON FRESH DILL, CHOPPED |
1 Prepare Vegetable Filling: Preheat oven to 425°F. Peel and cut carrots, potatoes, and celery root into ¾-inch pieces. In 15½″ by 10½″ jelly-roll pan, combine onion, carrots, potatoes, celery root, oil, thyme, salt, and pepper. Toss to coat; spread in even layer. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring once halfway through roasting.
2 Meanwhile, in 4-quart saucepan, heat broth and wine to boiling over medium-high heat. In small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
3 Spoon vegetable mixture into 8″ by 8″ ceramic or glass baking dish, spreading mixture evenly.
4 Prepare Biscuit Topping: In large bowl, combine flour, baking powder, baking soda, thyme, salt, and pepper until well blended. With pastry blender or 2 knives used scissors-fashion, cut in butter until coarse crumbs form. With fork, stir in buttermilk just until mixture forms a dough. With tablespoon, scoop generous spoonful into floured palm. With floured hands, gently pat into 2-inch round (½ inch thick) and place on top of vegetable mixture. Repeat with remaining dough, spacing rounds ½ inch apart. (There should be 12 biscuits on top.)
5 Bake 16 to 20 minutes or until biscuits are puffed and golden brown and filling is bubbling. Cool in pan on wire rack 10 minutes. Sprinkle with chopped dill and serve.
EACH SERVING: ABOUT 495 CALORIES | 11G PROTEIN | 71G CARBOHYDRATE | 20G TOTAL FAT (9G SATURATED) | 9G FIBER | 38MG CHOLESTEROL | 920MG SODIUM
CURRIED SWEET POTATO SHEPHERD’S PIE
Our adaptation of shepherd’s pie delivers a formidable combination of curry-spiked turkey, gingered vegetables, and mashed sweet potatoes.
ACTIVE TIME: 1 HOUR · TOTAL TIME: 2 HOURS 20 MINUTES
MAKES: 2 CASSEROLES, 6 MAIN-DISH SERVINGS EACH
| 5 | MEDIUM SWEET POTATOES (12 OUNCES EACH; SEE TIP) | |
| 2 | TABLESPOONS VEGETABLE OIL | |
| 2 | POUNDS GROUND TURKEY OR CHICKEN | |
| 2 | TEASPOONS SALT | |
| 1/3 | CUP ALL-PURPOSE FLOUR | |
| 1 | TABLESPOON CURRY POWDER | |
| 1¾ | CUPS CHICKEN BROTH (TO MAKE HOMEMADE) | |
| 1½ | POUNDS CARROTS, PEELED AND CHOPPED | |
| 1½ | POUNDS PARSNIPS, PEELED AND CHOPPED | |
| 1 | MEDIUM ONION, CHOPPED | |
| 1 | TABLESPOON GRATED, PEELED FRESH GINGER | |
| 1 | BAG (10 OUNCES) FROZEN PEAS | |
| 1 | CUP REDUCED-FAT MILK (2%), WARMED | |
| 2 | TABLESPOONS BUTTER OR MARGARINE |
1 Pierce sweet potatoes all over with fork. Microwave on High 15 to 17 minutes, until tender when pierced, turning over once.
2 In 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add turkey. Sprinkle with ½ teaspoon salt and cook 5 minutes or until no longer pink, stirring and breaking up turkey with side of spoon.
3 Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth; heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2½- to 3-quart baking dishes and spread evenly.
4 Preheat oven to 375°F. Wipe skillet dry; add remaining 1 tablespoon oil and heat over medium heat until hot. Add carrots, parsnips, and onion; cook, covered, stirring occasionally, until vegetables are browned and tender, about 15 minutes. Stir in ginger, frozen peas, and ½ teaspoon salt. Divide vegetables between casseroles, spreading over turkey.
5 Scoop sweet-potato flesh into bowl and coarsely mash. Stir in milk, butter, and remaining 1 teaspoon salt; mash until well blended. Spread sweet-potato mixture over vegetables.
6 Bake, uncovered, 35 to 40 minutes or until top is browned.
TIP When microwaving sweet potatoes, pick ones that are as uniform in size and shape as possible—otherwise they won’t cook evenly.
EACH SERVING: ABOUT 365 CALORIES | 19G PROTEIN | 47G CARBOHYDRATE | 12G TOTAL FAT (3G SATURATED) | 9G FIBER | 61MG CHOLESTEROL | 630MG SODIUM
This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.
ACTIVE TIME: 40 MINUTES · TOTAL TIME: 2 HOURS
MAKES: 2 CASSEROLES, 4 MAIN-DISH SERVINGS EACH
| 12 | OUNCES HOT ITALIAN TURKEY SAUSAGE, CASINGS REMOVED | |
| 12 | OUNCES MEAT-LOAF MIX (VEAL, PORK, AND BEEF) OR GROUND BEEF CHUCK | |
| 1 | JUMBO ONION (1 POUND), CHOPPED | |
| 2 | GARLIC CLOVES, FINELY CHOPPED | |
| 1 | CAN (28 OUNCES) WHOLE TOMATOES IN PUREE | |
| 1 | SMALL EGGPLANT (1 POUND), CUT INTO ½-INCH PIECES | |
| 4 | CUPS WATER | |
| 1¾ | CUPS CHICKEN BROTH (TO MAKE HOMEMADE) | |
| 1½ | CUPS CORNMEAL | |
| ½ | TEASPOON SALT | |
| ¾ | CUP FRESHLY GRATED PECORINO-ROMANO OR PARMESAN CHEESE |
1 In 5- to 6-quart Dutch oven, cook sausage and meat-loaf mix over medium-high heat 5 to 6 minutes or until browned, breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
2 To same Dutch oven, add onion; cook over medium heat 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes over medium heat. Uncover and cook, stirring occasionally, until eggplant is tender, about 10 minutes longer.
3 Prepare polenta: In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth; then whisk 2 more times during remaining cooking time. Remove from microwave; whisk in Pecorino.
4 Meanwhile, preheat oven to 400°F. Spoon 2 cups hot polenta into each of two 1½-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon eggplant and meat filling over polenta. Spread remaining polenta around casserole edge to form a rim.
5 Bake 30 minutes or until hot. Let stand 10 minutes for easier serving.
EACH SERVING: ABOUT 385 CALORIES | 22G PROTEIN | 34G CARBOHYDRATE | 18G TOTAL FAT (7G SATURATED) | 6G FIBER | 65MG CHOLESTEROL | 1,045 MG SODIUM
CHILI POT PIE WITH POLENTA CRUST
Polenta is the ultimate quick-dinner trick. Cornmeal simmered in the microwave in a mixture of water and milk becomes a creamy crust for a fun and tasty chili pot pie.
ACTIVE TIME: 30 MINUTES · TOTAL TIME: 2 HOURS 20 MINUTES PLUS STANDING
MAKES: 10 MAIN-DISH SERVINGS
CHILI
| 2 | TEASPOONS OLIVE OIL | |
| 1½ | POUNDS WELL-TRIMMED BONELESS BEEF CHUCK, CUT INTO ½-INCH PIECES | |
| ¾ | TEASPOON SALT | |
| 1 | MEDIUM ONION, CHOPPED | |
| 1 | MEDIUM RED PEPPER, CHOPPED | |
| 3 | GARLIC CLOVES, CRUSHED WITH GARLIC PRESS | |
| 1 | SERRANO OR JALAPEÑO CHILE, SEEDED AND FINELY CHOPPED | |
| 2 | TABLESPOONS TOMATO PASTE | |
| 3 | TABLESPOONS CHILI POWDER | |
| 1 | TABLESPOON GROUND CUMIN | |
| 1 | CAN (28 OUNCES) WHOLE TOMATOES IN JUICE | |
| 2 | CANS (15 TO 19 OUNCES EACH) RED KIDNEY BEANS, RINSED AND DRAINED |
POLENTA CRUST
| 2 | CUPS LOW-FAT MILK (1%) | |
| 1½ | CUPS CORNMEAL | |
| ¾ | TEASPOON SALT | |
| 4½ | CUPS BOILING WATER |
1 Prepare chili: In 12-inch skillet with broiler-safe handle, heat oil over medium-high heat until hot. Sprinkle beef with ¼ teaspoon salt.
2 Add beef to skillet in 2 batches and cook 4 to 5 minutes per batch or until beef is browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to bowl when it is browned.
3 After all beef is browned, add onion, red pepper, garlic, and serrano to same skillet and cook over medium heat, stirring occasionally, until all vegetables are lightly browned and tender, about 8 minutes. Stir in tomato paste, chili powder, cumin, and remaining ½ teaspoon salt; cook 1 minute, stirring constantly.
4 Return beef and any juices in bowl to skillet. Add tomatoes with their juice, stirring and breaking up tomatoes with side of spoon; heat to boiling over medium-high heat.
5 Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add beans and cook, uncovered, 15 minutes longer or until meat is tender.
6 Meanwhile, prepare polenta crust: After adding beans to chili, in microwave-safe deep 4-quart bowl or casserole, combine milk, cornmeal, and salt until blended; whisk in boiling water.
7 Cook in microwave on High 12 to 15 minutes. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first). Stir 2 more times during cooking. While polenta is cooking, preheat broiler.
8 When chili is done, skim off and discard fat. Spread polenta evenly over chili in skillet. Place skillet in broiler 6 to 8 inches from source of heat and broil 3 to 4 minutes or until polenta crust is lightly browned, rotating skillet if necessary for even browning. Let pie stand 10 minutes for easier serving.
EACH SERVING: ABOUT 335 CALORIES | 26G PROTEIN | 44G CARBOHYDRATE | 7G TOTAL FAT (2G SATURATED) | 11G FIBER | 34MG CHOLESTEROL | 780MG SODIUM
This hearty Creole classic is slimmed down with chicken tenders and turkey sausage (in place of high-fat pork). Brown rice boosts the fiber and key phytonutrients, while peppers and tomatoes deliver half the daily recommendation of vitamin C—and it’s all cooked in one skillet!
ACTIVE TIME: 10 MINUTES · TOTAL TIME: 25 MINUTES
MAKES: 4 MAIN-DISH SERVINGS
| 8 | OUNCES TURKEY ANDOUILLE SAUSAGE, CUT INTO ¼-INCH SLICES | |
| 1 | GREEN OR YELLOW PEPPER, CHOPPED | |
| 1 | CAN (14½ OUNCES) STEWED TOMATOES | |
| 1 | CUP UNCOOKED INSTANT BROWN RICE | |
| 8 | OUNCES CHICKEN TENDERS, EACH CUT CROSSWISE IN HALF | |
| ½ | CUP WATER | |
| ¼ | TEASPOON SALT | |
| 1 | BUNCH GREEN ONIONS, SLICED |
1 Heat 12-inch skillet over medium heat until hot. Add sausage and green pepper and cook 5 minutes, stirring occasionally.
2 Stir in tomatoes with their juice, rice, chicken, water, and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until rice is tender.
2 Remove skillet from heat; stir in green onions.
EACH SERVING: ABOUT 265 CALORIES | 26G PROTEIN | 30G CARBOHYDRATE | 6G TOTAL FAT (2G SATURATED) | 4G FIBER | 73MG CHOLESTEROL | 830MG SODIUM
For a soul-satisfying meal, pair up with Mashed Potatoes with Browned Onions and New Green Bean Casserole.
ACTIVE TIME: 20 MINUTES · TOTAL TIME: 1 HOUR 35 MINUTES
MAKES: 8 MAIN-DISH SERVINGS
| 2 | TABLESPOONS BUTTER OR MARGARINE | |
| 2 | CARROTS, PEELED AND FINELY CHOPPED | |
| 1 | LARGE ONION (12 OUNCES), CHOPPED | |
| 1 | LARGE STALK CELERY, CHOPPED | |
| 1 | SMALL GREEN PEPPER, FINELY CHOPPED | |
| 2 | GARLIC CLOVES, CRUSHED WITH GARLIC PRESS | |
| 2 | POUNDS GROUND MEAT FOR MEAT LOAF (BEEF, PORK, AND VEAL) | |
| 2 | LARGE EGGS | |
| 1 | CUP FRESH BREAD CRUMBS (ABOUT 2 SLICES BREAD) | |
| ½ | CUP PLUS 2 TABLESPOONS KETCHUP | |
| ¼ | CUP MILK | |
| 1 | TABLESPOON WORCESTERSHIRE SAUCE | |
| 2 | TEASPOONS SALT | |
| 1 | TEASPOON GROUND CUMIN | |
| ½ | TEASPOON DRIED THYME | |
| ½ | TEASPOON GROUND NUTMEG | |
| ½ | TEASPOON CAYENNE (GROUND RED PEPPER) | |
| ½ | TEASPOON COARSELY GROUND BLACK PEPPER |
1 In nonstick 12-inch skillet, melt butter over medium heat. Add carrots, onion, celery, and green pepper and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add garlic and cook 1 minute longer. Set aside to cool slightly.
2 Preheat oven to 375°F. In large bowl, combine ground meat, eggs, bread crumbs, ½ cup ketchup, milk, Worcestershire, salt, cumin, thyme, nutmeg, ground red pepper, black pepper, and cooked vegetable mixture just until well blended but not overmixed.
3 In 13″ by 9″ baking pan, shape meat mixture into 10″ by 5″ loaf, pressing firmly. Brush remaining 2 tablespoons ketchup on top of loaf. Bake 1 hour 15 minutes. Let stand 10 minutes to set juices for easier slicing.
EACH SERVING: ABOUT 365 CALORIES | 24G PROTEIN | 14G CARBOHYDRATE | 23G TOTAL FAT (10G SATURATED) | 149MG CHOLESTEROL | 961MG SODIUM