The UlTimaTe KiTchen companion wiTh over 300 recipes

ONEPOt cookBook

ON

EPOt

co

ok

Bo

ok

Want to make meals a snap? Then you’ll love WEIGHT WATCHERS ONE POT COOKBOOK, which features more than 300 delectable dishes that can be made in a single pot, from a basic saucepan or casserole dish to a specialized utensil such as a pressure cooker or a panini press.

Unleash your kitchen prowess and make cooking easy by using the equipment you already own. Each chapter is organized around a specific piece of equipment and includes recipes that use it to the max. Turn to Chapter 1 to read our advice on using a bowl to create salads and sandwiches, such as Tropical Papaya Shrimp Salad and Maine-Style Crab Rolls. Chapter 2 features the skillet and presents a variety of meal ideas, from Heavenly Hots to Smoky Chicken-Seafood Salad, while Chapter 3 showcases the wok and contains dishes like Bibimbap and Szechuan Orange-Ginger Beef.

The remaining chapters focus on the saucepan, the Dutch oven, the roasting pan, the casserole dish, the slow cooker, the grill, the baking pan, and special equipment—waffle makers, panini presses, pressure cookers, and fondue pots. Most of these kitchen workhorses are probably already in your kitchen. Rediscover them and unlock their potential for helping you get dinner (or breakfast or lunch) on the table fast!

continued on back flap

$29.99 USA/$35.99 CAN

Pull out your Dutch oven to make Moroccan Lamb Stew with Prunes and Cinnamon, or get the roasting pan prepped for Butterflied Quail with Fresh Raspberry Sauce. Looking for more slow-cooker recipes? (Who isn’t!) Try Summer Vegetable Risotto or Spicy Fisherman’s Stew. You can also dust off those specialty items you haven’t used in a while: make Pumpkin Belgian Waffles in the waffle maker and try Lemony Arctic Char with Arugula-Cucumber Salad or Strawberry Jam, Mozzarella, and Thyme Paninis in your panini press.

And don’t forget dessert. (We didn’t!) Use your baking pan for Fresh Blueberry-Vanilla Cake or Amaretto Fudge Brownies; bring out the bowls for Red Zinger Granita or Warm Cherries with Goat Cheese and Thyme.

With 100 full-color photos, complete nutrition information, PointsPlus® values, and tips for healthy eating, this is the book that makes meals delicious, easy, and good for you.

continued on back flap

Recipes include

PointsPlus®

values

ONE POt cookBook one Pot and You’re Done—Delicious Recipes Using Everyday Equipment

When there just isn’t enough time in the day, don’t you wish you could simply toss everything into one pot—and voilà! Dinner is served! Weight Watchers One Pot Cookbook makes this goal more reachable than ever, with over 300 delectable recipes that include delicious breakfast, lunch, and dinner options.

Weight Watchers One Pot Cookbook not only uses many of your favorite ingredients but also puts your kitchen pots and pans to good use:

• Whip up a filling breakfast or lunch in a skillet.

• Simmer a robust stew in your Dutch oven.

• Simply toss a crunchy salad in a bowl.

• “Travel” to Asia and savor its pungent flavors with a wok.

• Warm up with a hearty bowl of soup from your saucepan.

• Enjoy the perfect-for-entertaining meats from a roasting pan.

• Give a nod to tradition with a nostalgic casserole dish.

• Rely on your slow cooker during a busy workweek.

• Relax outside by the grill over the weekend.

You’ll also find invaluable information for choosing, buying, and caring for your cookware, plus complete nutrition information and, of course, the PointsPlus® value for each recipe. Complete with 100 beautiful full-color photographs and many helpful tips about clever ingredient substitutions, make-ahead ideas, and adding healthy extras, this is the must-have companion in every kitchen.

50 | ONE POT COOKBOOK IN A SKILLET | Breakfasts | 51

1 Mix together lamb, bulgur, parsley, half of onion, half of garlic, the egg substitute, cumin, 1/2 teaspoon of salt, and ¹⁄8 teaspoon of pepper in medium bowl. knead mixture until mixed well and smooth; cover and refrigerate at least 30 minutes or up to 4 hours. shape lamb mixture into 30 walnut‑size meatballs.

2 Heat oil in large nonstick skillet over medium heat. Add remaining onion and garlic; cook, stirring, until onion is golden, about 8 minutes. Add tomatoes with their juice, breaking them up with side of spoon.

3 Add meatballs, tomato sauce, water, and remaining 1/4 teaspoon salt and ¹⁄8 teaspoon pepper to skillet; bring to boil. Reduce heat and simmer, covered, turning meatballs occasionally, until cooked through and sauce is slightly thickened, about 20 minutes. serve with rice.

Per Serving (5 meatballs, about 1 cup sauce, and ½ cup rice): 266 Cal, 8 g Total Fat, 2 g Sat

Fat, 0 g Trans Fat, 48 mg Chol, 699 mg Sod, 32 g Carb, 4 g Sugar, 5 g Fib, 18 g Prot, 59 mg Calc.

Healthy Extra Round out this meal by serving it with zucchini sprinkled with chopped fresh mint. slice the zucchini and put into a microwavable dish with a few tablespoons of water. Cover and cook on High until crisp‑tender, about 5 minutes. Drain and serve sprinkled with a pinch of salt, pepper, and some mint.

1 pound lean ground lamb

1/2 cup bulgur

1/2 cup chopped fresh parsley

1 large onion, chopped

2 large garlic cloves, minced

1/4 cup fat-free egg substitute

1 teaspoon ground cumin

3/4 teaspoon salt

1/4 teaspoon black pepper

4 teaspoons olive oil

1 (141/2-ounce) can whole peeled tomatoes

1 cup fat-free tomato sauce

1 cup water

3 cups hot cooked brown rice

Lamb-Bulgur Meatballs in Quick tomato sauceserves 6

50 | ONE POT COOKBOOK IN A SKILLET | Breakfasts | 51

Lamb-Bulgur Meatballs in Quick Tomato Sauce

134 | one Pot cooKBooK In A dutch oven | 135

Chicken in White Wine

134 | one Pot cooKBooK In A dutch oven | 135

1 heat nonstick dutch oven over medium-high heat. Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain.

2 Add chicken to dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. transfer chicken to plate as it is browned.

3 Reduce heat to medium. Add chopped onion, celery, and garlic to dutch oven; cook, stirring, until vegetables are lightly browned, about 8 minutes. Stir in tomato paste until smooth. Add mushrooms and frozen onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot.

4 Return chicken and bacon to dutch oven. Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes.

5 Meanwhile, whisk together flour and water in small bowl until smooth. Stir in about 1/4 cup of hot stew liquid until blended. Add liquid to pot and cook, stirring occasionally, until liquid bubbles and thickens, about 3 minutes. Serve sprinkled with parsley.

Per Serving (¹⁄₆ of chicken and about 11/2 cups vegetables with sauce): 440 g, 295 Cal,

7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 96 mg Chol, 360 mg Sod, 22 g Total Carb, 7 g Total Sugar,

4 g Fib, 33 g Prot, 76 mg Calc.

FYI originally this classic chicken and red wine stew was prepared with a rooster. Slow cooking it in red wine ensured the very flavorful meat would become meltingly tender. nowadays, chicken stands in for the rooster in this ever-popular recipe.

3 slices turkey bacon, chopped

1 (31/2-pound) chicken, cut into 8 pieces and skinned

1 onion, chopped

2 celery stalks, cut into 1/2-inch dice

1 head garlic, cloves peeled

1 tablespoon tomato paste

1/2 pound cremini mushrooms, sliced

1 cup frozen small onions

1 (14-ounce) can reduced-sodium chicken broth

1/2 cup dry white wine or dry vermouth

1/2 pound small red potatoes, scrubbed and halved

4 carrots, cut into 2-inch lengths

2 tablespoons all-purpose flour

2 tablespoons water

2 tablespoons chopped fresh parsley

Chicken in white wineserves 6

314 | OnE pOT COOkbOOk in a baking pan | 315

Fallen Chocolate Cake

314 | OnE pOT COOkbOOk in a baking pan | 315

1 Preheat oven to 375°F. Line bottom of 9‑inch springform pan with wax paper; spray with nonstick spray.

2 Whisk together 1/2 cup of granulated sugar, the cocoa, chocolate, butter, espresso powder, and salt in medium bowl. add boiling water and stir until chocolate is melted and mixture is smooth; let cool slightly. Whisk egg yolks into chocolate mixture until smooth. gradually add flour, stirring just until blended.

3 With electric mixer on medium speed, beat egg whites and cream of tartar in large bowl until soft peaks form when beaters are lifted. add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form when beaters are lifted.

4 With rubber spatula, stir one‑fourth of beaten egg whites into chocolate mixture to lighten it, then gently fold in remaining whites just until no streaks of white remain. Scrape batter into prepared pan.

5 bake until toothpick inserted into center of cake comes out with moist crumbs clinging, about 35 minutes. Let cool completely in pan on wire rack (cake will sink slightly in center). Run thin knife around side of cake to loosen from pan; release and remove side of pan. Just before serving, dust top of cake with confectioners’ sugar.

Per Serving (¹⁄₁₂ of cake): 144 Cal, 7 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 40 mg Chol,

83 mg Sod, 21 g Carb, 17 g Sugar, 1 g Fib, 3 g Prot, 8 mg Calc.

Healthy Extra accompany each slice of cake with sliced fresh strawberries, raspberries, and blackberries.

3/4 cup granulated sugar

1/4 cup unsweetened cocoa

4 ounces bittersweet or semisweet chocolate, finely chopped

2 tablespoons butter

1 tablespoon instant espresso powder

1/4 teaspoon salt

1/2 cup boiling water

2 large egg yolks

1/4 cup all-purpose flour

4 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1 tablespoon confectioners’ sugar

Fallen Chocolate Cakeserves 12