THE ULTIMATE KITCHEN COMPANION WITH OVER 300 RECIPES

ONE POT COOKBOOK

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 appliance such as a pressure cooker or a panini press.

Unleash your kitchen prowess and make cooking everyday meals (and your life!) easier by using the equipment you already own. Each chapter is organized around a specific kitchen appliance or tool 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 Lobster Mac ’n’ Cheese, 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 maker, panini press, pressure cooker, and fondue pot.

continued on back flap

$29.99 USA/$35.99 CAN

Then start cooking! Pull out your Dutch oven to make Moroccan Lamb Stew with Prunes & 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 baker and try Strawberry, Mozzarella & 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 & Thyme.

Most of these kitchen workhorses are probably already in your closets. Rediscover and unlock their potential for helping you get dinner (or breakfast or lunch) on the table fast!

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

continued from front flap

Front Cover: Chicken in White Wine, page 139Back Cover: Saigon Shrimp & Cellophane Noodle Salad, page 14; Fresh Blueberry-Vanilla Cake, page 324; Fresh Tomato–Red Onion Sauce with Penne, page 119

ONE POT COOKBOOK One Pot and You’re Done—Delicious Recipes Using Everyday Tools and Appliances

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, pans, and appliances to good use:

• Whip up a fi lling 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 fl avors 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 with ingredient substitutions, make-ahead ideas, and healthy extras, this is the must-have companion for every healthy cook’s kitchen.

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106 | ONE POT COOKBOOK

1 Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes.

2 Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.

PER SERVING (1¹⁄₃ cups and 1 tablespoon cheese): 135 Cal, 3 g Total Fat, 1 g Sat Fat,

0 g Trans Fat, 4 mg Chol, 326 mg Sod, 22 g Carb, 7 g Sugar, 6 g Fib, 10 g Prot, 122 mg Calc.

Healthy Extra Add 1 small green bell pepper, cut into ½ -inch dice, to the soup along with the tomatoes in step 2.

2 Yukon Gold potatoes, scrubbed and cut into ½ -inch dice

1 onion, chopped

2 carrots, chopped

2 celery stalks, thinly sliced

6 cups reduced-sodium chicken broth

2 large tomatoes, halved, seeded, and diced

2 zucchini, halved lengthwise and sliced

¾ pound green beans, trimmed and cut into ½ -inch pieces

1 cup fresh or frozen peas

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

½ cup chopped fresh basil

½ cup grated Parmesan cheese

Farmers’ Market Vegetable Soupserves

8 PER SERVING

07_9781118038123-ch04.indd 106 10/3/11 11:44 AM

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IN A SAUCEPAN | Soups | 107

Farmers’ Market Vegetable Soup

07_9781118038123-ch04.indd 107 10/3/11 11:44 AM

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176 | ONE POT COOKBOOK

Provençal Lamb with Tomatoes, Onions, & Olives

09_9781118038123-ch06.indd 176 10/3/11 11:49 AM

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IN A ROASTING PAN | 177

1 Preheat oven to 400°F. Spray large roasting pan with nonstick spray.

2 Stir together minced garlic, ginger, 1 teaspoon of oil, ½ teaspoon of salt, the cumin, and pepper fl akes in cup; rub all over lamb. Place lamb in prepared pan. Scatter tomatoes, onions, lemon, olives, and garlic halves around lamb; drizzle vegetables with remaining 1 teaspoon oil and sprinkle with remaining ¼ teaspoon salt. Pour wine into pan.

3 Roast until instant-read thermometer inserted into center of lamb registers 145°F for medium and vegetables are tender, about 1 hour. Transfer lamb to cutting board and let stand 10 minutes.

4 Meanwhile, skim off and discard any fat from pan juices. Cut lamb into 20 slices. Spoon vegetables into serving bowl; add pan juices and squeeze lemon wedges over. Toss until mixed well. Serve with lamb and couscous.

PER SERVING (2 slices lamb, about ¹⁄₃ cup vegetables with pan juices, and generous ¹⁄₃ cup

couscous): 298 Cal, 12 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 90 mg Chol, 348 mg Sod, 18 g Carb,

3 g Sugar, 3 g Fib, 26 g Prot, 40 mg Calc.

Healthy Extra Serve with a bowl of microwave-cooked or steamed whole green beans sprinkled with chopped fresh parsley and grated lemon zest.

1 garlic clove, minced + 2 garlic cloves, halved

2 teaspoons minced peeled fresh ginger

2 teaspoons olive oil

¾ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon red pepper flakes

1 (2½ -pound) boneless leg of lamb, trimmed, rolled, and tied

6 plum tomatoes, cut into 1-inch chunks

2 onions, each cut into ½ -inch wedges

1 lemon, quartered

16 pitted Kalamata olives

¾ cup dry white wine

4 cups hot cooked whole wheat couscous

Provençal Lamb with Tomatoes, Onions & Olivesserves

10 PER SERVING

09_9781118038123-ch06.indd 177 10/3/11 11:49 AM

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320 | ONE POT COOKBOOK

1 Preheat oven to 350°F. Spray 8-inch round cake pan with nonstick spray.

2 Combine fl our, cornmeal, baking powder, and salt in large zip-close plastic bag; seal bag and shake until mixed well. Whisk together ¾ cup of sugar, the buttermilk, oil, eggs, and lemon zest in large bowl. Add fl our mixture to buttermilk mixture, stirring just until combined. Pour batter into prepared pan. Scatter almonds over batter and sprinkle with remaining 1 tablespoon sugar.

3 Bake until toothpick inserted into center of cake comes out with moist crumbs clinging, 25–30 minutes. Let cool in pan on wire rack 15 minutes. Remove cake from pan and let cool completely on rack.

4 Meanwhile, stir together strawberries and liqueur in serving bowl. Serve with cake.

PER SERVING (¹⁄₁₂ of cake and ½ cup strawberries): 223 Cal, 8 g Total Fat, 1 g Sat Fat,

0 g Trans Fat, 36 mg Chol, 211 mg Sod, 34 g Carb, 16 g Sugar, 2 g Fib, 4 g Prot, 49 mg Calc.

FYI Use a mild-fl avored olive oil that has a grassy fl avor rather than one that has a peppery bite.

1¼ cups all-purpose flour

½ cup yellow cornmeal, preferably stone-ground

2 teaspoons baking powder

½ teaspoon salt

¾ cup + 1 tablespoon sugar

½ cup low-fat buttermilk

¹⁄₃ cup olive oil

2 large eggs

1 tablespoon grated lemon zest

2 tablespoons sliced almonds

2 (1-pound) containers fresh strawberries, hulled and sliced

¼ cup orange liqueur or orange juice

Olive Oil–Cornmeal Cake with Strawberriesserves

12 PER SERVING

14_9781118038123-ch11.indd 320 10/3/11 12:05 PM

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IN A BAKING PAN | 321

Olive Oil–Cornmeal Cake with Strawberries

14_9781118038123-ch11.indd 321 10/3/11 12:05 PM

Click Here to Buy The Book

THE ULTIMATE KITCHEN COMPANION WITH OVER 300 RECIPES

ONE POT COOKBOOK

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 appliance such as a pressure cooker or a panini press.

Unleash your kitchen prowess and make cooking everyday meals (and your life!) easier by using the equipment you already own. Each chapter is organized around a specific kitchen appliance or tool 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 Lobster Mac ’n’ Cheese, 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 maker, panini press, pressure cooker, and fondue pot.

continued on back flap

$29.99 USA/$35.99 CAN

Then start cooking! Pull out your Dutch oven to make Moroccan Lamb Stew with Prunes & 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 baker and try Strawberry, Mozzarella & 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 & Thyme.

Most of these kitchen workhorses are probably already in your closets. Rediscover and unlock their potential for helping you get dinner (or breakfast or lunch) on the table fast!

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

continued from front flap

Front Cover: Chicken in White Wine, page 139Back Cover: Saigon Shrimp & Cellophane Noodle Salad, page 14; Fresh Blueberry-Vanilla Cake, page 324; Fresh Tomato–Red Onion Sauce with Penne, page 119

ONE POT COOKBOOK One Pot and You’re Done—Delicious Recipes Using Everyday Tools and Appliances

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, pans, and appliances to good use:

• Whip up a fi lling 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 fl avors 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 with ingredient substitutions, make-ahead ideas, and healthy extras, this is the must-have companion for every healthy cook’s kitchen.

ON

E PO

T C

OO

KB

OO

K