Ready for two-way convenience in a healthful meal? Go for one-dish dining—one nutrient-rich dish to prepare, one pot to wash!
In both restaurants and supermarkets, “food bowls” and other one-dish prepared meals are attracting time-pressed diners. Yet the cost for fully prepared convenience may be five to ten times more per pound for what’s inside. Why not put stove top-casserole convenience in your kitchen?
Bowl over your family with quick, easy, flavorful dinner “bowls.”
- Buy convenience: presliced vegetables, precut ground lean meat or poultry, herb blends, prepared sauces.
- Skip the side dish. Mix your veggies or fruit into one-dish stir-fries, stews, and casseroles.
Lemony Beef and Barley with Sugar Snap Peas
- 1 pound lean ground beef
- 1⁄2 pound mushrooms, sliced
- 1 medium onion, chopped
- 1 large carrot, thinly sliced
- 1 clove garlic, crushed
- 1 132⁄3- to 141⁄2-ounce can ready-to-serve beef broth
- 1⁄2 cup quick-cooking barley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 8-ounce package frozen sugar snap peas, defrosted
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon grated lemon peel
In large nonstick skillet, cook and stir ground beef, mushrooms, onion, carrot, and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up beef into 3/4-inch crumbles. Pour off drippings. Stir in broth, barley, salt, and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes. Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel. Makes 4 (1 3/4-cup) servings.
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