Swedish Meatball Skillet Dinner
Serves 6.
Note: Swedish meatballs, with their distinctive and addictive flavor, courtesy of allspice and nutmeg, are typically served in a creamy sauce with noodles and lingonberry preserves. In this version, everything comes together in one skillet, making not just the cooking, but also the cleanup a breeze. From Meredith Deeds.
• 1 slice fresh white bread
• 1/4 c. milk
• 3/4 lb. ground beef
• 3/4 lb. ground pork
• 1/2 cup finely chopped onion
• 1 egg
• 1 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 2 tbsp. butter
• 4 c. low-sodium beef broth
• 1 c. heavy whipping cream
• 5 c. uncooked extra-wide egg noodles
• 1 tbsp. finely chopped chives
Directions
In large bowl, soak the bread in the milk for 5 minutes. Add beef, pork, onion, egg, salt, pepper, allspice and nutmeg until well combined. Shape mixture into 18 (1 1/2-inch) meatballs.
In a 12-inch nonstick skillet, melt butter over medium-high heat. Add meatballs; cook 4 to 6 minutes, gently turning occasionally, just until browned on all sides.
Add broth, cream and remaining 3/4 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are no longer pink in center, pasta is cooked and sauce is thickened. Garnish with the chives and serve with lingonberry preserves, if desired.
Nutrition information per serving:
Calories555Fat36 gSodium925 mg
Carbohydrates29 gSaturated fat18 gTotal sugars3 g
Protein30 gCholesterol190 mgDietary fiber2 g
Exchanges per serving: 2 starch, 3 ½ medium-fat protein, 3 fat.
Sheet-Pan Crispy Cornflake Chicken with Sweet Potatoes and Broccoli
Serves 4.
Note: Cornflakes give this easy oven-fried chicken a delightful crunch. If you don't have smoked paprika, you can substitute sweet paprika or even chili powder. From Meredith Deeds.
• 1 c. buttermilk
• 1 1/2 tsp. salt, divided
• 1/2 tsp. garlic powder
• 1/2 tsp. freshly ground black pepper, divided
• 1/4 tsp. cayenne
• 4 bone-in, skin-on chicken thighs
• 1 1/2 c. crushed cornflakes
• 2 tbsp. butter, melted
• 2 (7-oz.) sweet potatoes, each cut into 8 wedges
• 2 tbsp. olive oil, divided
• 1/2 tsp. smoked paprika (see Note)
• 5 c. broccoli florets (about 8 oz.)
• 1 garlic clove, minced
Directions
In a large bowl, combine the buttermilk, 1 teaspoon salt, garlic powder, 1/4 teaspoon pepper and cayenne. Add the chicken pieces and toss to coat thoroughly. Cover and let marinate in the refrigerator for at least 1 hour, up to overnight.
Adjust oven rack to middle position and preheat to 425 degrees. Spray a 13- by 18-inch rimmed sheet pan with cooking spray.
Place crushed cornflakes in pie plate.
Coat each piece of chicken well in crushed cornflakes and place on baking sheet. Drizzle each piece of chicken with a little melted butter.
In a large bowl, combine sweet potatoes, 1 tablespoon oil, smoked paprika and 1/4 teaspoon salt; toss to coat. Arrange sweet potatoes on the sheet pan with the chicken. Place in oven and bake for 15 minutes.
In a large bowl, combine the broccoli with remaining 1 tablespoon oil, garlic, and remaining 1/4 teaspoon salt. Remove baking sheet from the oven; turn potatoes over, and add broccoli. Place in oven and bake for 15 to 20 minutes or until chicken is completely cooked and potatoes are browned and tender.
Nutrition information per serving:
Calories460Fat24 gSodium870 mg
Carbohydrates33 gSaturated fat8 gTotal sugars8 g
Protein28 gCholesterol90 mgDietary fiber5 g
Exchanges per serving: 2 starch, 3 medium-fat protein, 1 ½ fat.
Slow Cooker Pot Roast Tacos
Serves 8.
Note: A quick and easy cilantro slaw tops a savory taco filling that's as effortless to prepare as it is delicious to eat. This dish makes enough for entertaining a crowd (think Super Bowl!), but you can freeze any leftover filling if you need to. From Meredith Deeds.
• 1 (14.5 oz.) can crushed tomatoes
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 tbsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (2 1/2 lb.) boneless beef chuck roast, trimmed and cut into 2-in. chunks
• 3 c. finely shredded white cabbage
• 1/4 c. chopped cilantro
• 1 tbsp. fresh lime juice
• 16 fresh medium corn tortillas
• 1 c. prepared salsa
• Lime wedges, for garnish
Directions
In a 4-quart slow cooker, combine the tomatoes, onion, garlic, chili powder, salt and pepper.
Add the chuck roast and turn in the liquid to coat. Cover and cook on low for 8 to 10 hours or until meat is tender. Transfer meat to a cutting board and shred, using 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through.
While the meat is reheating, combine the cabbage, cilantro and lime juice in a medium bowl. Divide the tortillas into 2 stacks of 8. Wrap each stack in a barely damp, clean kitchen towel (or paper towel); microwave on high for 30 to 45 seconds or until just warmed through.
Using a slotted spoon, divide the meat among the tortillas, top with salsa and the cabbage mixture and serve with lime wedges on the side.
Nutrition information per serving:
Calories400Fat17 gSodium640 mg
Carbohydrates33 gSaturated fat6 gTotal sugars6 g
Protein31 gCholesterol80 mgDietary fiber7 g
Exchanges per serving: 1 vegetable, 2 starch, 3 ½ medium-fat protein.
