(as of [price_update_date] – Details)
IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE KITCHN AND MINDBODYGREEN
For your Instant Pot®, electric pressure cooker, air fryer, slow cooker, multi-cooker, Dutch oven, sheet pan, skillet, and more—140 healthy and delicious recipes that are big on flavor and low on calories and cleanup.
Skinnytaste One and Done is the perfect resource for busy home cooks looking for easy, good-for-you dinnertime solutions. #1 New York Times bestselling author Gina Homolka incorporates her healthy, flavor-forward recipes with everyone’s favorite way to cook—in one vessel, whether a sheet pan or multi-cooker, and everything in-between. No matter if you’d like to lose weight or just eat a little healthier, this book will make your weeknight dinner routine even simpler with satisfying, all-in-one recipes. Cooking in a single vessel means streamlined dinners with minimal fuss and cleanup—a huge plus after a long day.
The cookbook is organized by vessels that include everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. As always, the recipes are big on flavor and light on calories, and now more convenient than ever. With 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina’s signature cooking tips, Skinnytaste One and Done will be a weeknight game changer. Even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you won’t miss out.
(Please note that nutritional information is provided with every recipe, but the most up-to-date Weight Watchers points can be found online on the Skinnytaste website.)
From the Publisher
Carne Asada Fries
Ginger-Lime Chicken with Broccoli and Carrots
Summer Veggie Zucchini Noodles with Burrata
American-Style Cheesy Beef Goulash and Macaroni
Everyone needs a few quick and easy family-pleasing meals in their arsenal for busy weeknights. That’s where this recipe comes in. This is not the kind of Hungarian goulash I grew up eating from my European immigrant dad. This American version, which dates back to the early 1900s, is more like a cross between a healthier Hamburger Helper and mac and cheese. The macaroni cooks right in the sauce so it’s super simple to make.
Press the sauté button on an electric pressure cooker. When hot, add the oil and onion and cook, stirring occasionally, until the onion begins to brown, about 3 minutes. Add the beef, season with the paprika and salt, and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 3 to 4 minutes. Add the pepper, garlic, and Worcestershire sauce and cook, stirring occasionally, until fragrant and softened, 4 to 5 minutes. Add the tomato sauce, tomatoes, broth, and bay leaf. Stir in the macaroni.
Seal and cook on high pressure for 5 minutes. Quick release so the pasta stops cooking, then open when the pressure subsides. Discard the bay leaf. Top the dish with the cheddar, cover, and let sit until the cheese has melted. Garnish with parsley, if desired, and serve.
no pressure cooker? no problem!
To make this in a large pot or Dutch oven, cook, covered, over medium-low heat, until the pasta is cooked and the liquid is absorbed, about 20 minutes.
You can sub in ground turkey or chicken in place of the beef. You can also use mozzarella or Parmesan in place of cheddar, or omit altogether.
1⁄2 tablespoon olive oil
1 medium yellow onion, chopped
1 pound 90% lean ground beef
11⁄4 teaspoons sweet paprika
3⁄4 teaspoon kosher salt
1 red or orange bell pepper, chopped
2 garlic cloves, minced
1 teaspoon Worcestershire sauce*
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can low-sodium beef broth*
1 bay leaf
8 ounces elbow macaroni, whole wheat or gluten-free
3⁄4 cup shredded cheddar cheese*
Chopped fresh parsley, for garnish (optional)
*Read the label to be sure this product is gluten-free.