{"product_id":"skinnytaste-one-and-done-isbn-9781524762155","title":"Skinnytaste One and Done","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES, WALL STREET JOURNAL, AND USA TODAY \u003c\/i\u003eBESTSELLER \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003eIACP AWARD FINALIST • \u003c\/b\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTHE KITCHN \u003c\/i\u003eAND \u003ci\u003eMINDBODYGREEN \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFor 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.\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003eSkinnytaste One and Done \u003c\/i\u003eis the perfect resource for busy home cooks looking for easy, good-for-you dinnertime solutions. #1 \u003ci\u003eNew York Times\u003c\/i\u003e 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.     \u003cbr\u003e\u003cbr\u003eThe 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, \u003ci\u003eSkinnytaste One and Done\u003c\/i\u003e 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.      \u003cbr\u003e\u003cbr\u003e(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 \u003ci\u003eSkinnytaste\u003c\/i\u003e website.)\"It is a truth universally acknowledged that a home cook in possession of an Instant Pot must be in want of a cookbook filled with delicious ways to use it. The creator behind the wildly popular blog Skinnytaste took that idea and ran with it, including chapters on sheet pan, Dutch oven, skillet, slow cooker, and air fryer ideas for the calorie-minded cook.\"\u003cbr\u003e\u003cb\u003e-- The Kitchn\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"The best-selling author and blogger behind Skinnytaste, Gina Homolka, is back with a new cookbook, and this one features entirely one-vessel meals. Sometimes that vessel is the sheet-pan, sometimes it's the slow cooker, and other times it's the multi-cooker (aka Instant Pot). Whatever vessel you're using, these recipes promise to be doable and, of course, healthy.\"\u003cbr\u003e\u003cb\u003e-- Epicurious\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"With delectable options for almost every dietary preference (the Veggie-Filled Zucchini Noodles are going on our menu ASAP), this will be a family-friendly cookbook you reach for again and again.\" \u003cbr\u003e--\u003cb\u003e MindBodyGreen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Sheet-pan dinners? Check. Skillet meals? Check. Air-fryer recipes? Check, check, check. The founder of the popular blog skinnytaste.com certainly knows the way straight to our heart: Easy recipes, low calories and easy cleanup.\"\u003cbr\u003e\u003cb\u003e-- PureWow\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNotable Press \u0026amp; Accolades:\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eBest Cookbooks of the Year --\u003cb\u003eAmazon\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMost Anticipated Books of Fall 2018\u003cb\u003e -- Amazon\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBest New Cookbooks Fall 2018 --\u003cb\u003e The Kitchn\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBest Healthy Cookbooks for Fall \u003cb\u003e-- MindBodyGreen\u003c\/b\u003eGINA HOMOLKA is the #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Skinnytaste Cookbook \u003c\/i\u003eand \u003ci\u003eSkinnytaste Fast and Slow\u003c\/i\u003e, and the founder of \u003ci\u003eSkinnytaste,\u003c\/i\u003e the award-winning blog that sees millions of visitors every month. She lives on Long Island with her husband and their two children.\u003cbr\u003e\u003cbr\u003eHEATHER K. JONES, R.D., is a registered dietitian, the author of several nutrition books, and the founder of \u003ci\u003eFeel Better Eat Better\u003c\/i\u003e, an online weight loss program for women who struggle with emotional eating, binge eating, overeating, or body image issues.\u003cb\u003eBuffalo Drumsticks with Creamy Cabbage and Kale Slaw\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eGluten-Free\u003cbr\u003eServes 4\u003cbr\u003e\u003cbr\u003eFried chicken is my weakness—especially the drumsticks! An overnight bath in a brine made of buttermilk and hot sauce makes this air-fried chicken moist and juicy, and infuses so much flavor into every bite. The breading is a mildly spiced seasoned crumb mixture that comes out super crispy.\u003cbr\u003e\u003cbr\u003eCHICKEN\u003cbr\u003e8 chicken drumsticks (3 1\/2 ounces each), skin removed\u003cbr\u003e1\/2 teaspoon poultry seasoning\u003cbr\u003e1\/4 teaspoon garlic powder\u003cbr\u003e1\/4 teaspoon kosher salt\u003cbr\u003e1 cup low-fat (1%) buttermilk\u003cbr\u003e1\/4 cup Frank’s RedHot Sauce\u003cbr\u003e2 sprigs of fresh thyme\u003cbr\u003eCooking spray\u003cbr\u003e\u003cbr\u003eCRUMBS\u003cbr\u003e2\/3 cup panko bread crumbs, regular or gluten-free\u003cbr\u003e1\/2 cup crushed cornflakes, regular or gluten-free\u003cbr\u003e1 1\/2 teaspoons kosher salt\u003cbr\u003e1 1\/2 teaspoons sweet paprika\u003cbr\u003e1 teaspoon chili powder*\u003cbr\u003e1\/2 teaspoon garlic powder\u003cbr\u003e\u003cbr\u003eSLAW\u003cbr\u003e1 tablespoon minced shallot\u003cbr\u003e1 1\/2 tablespoons apple cider vinegar\u003cbr\u003e1\/4 cup low-fat (1%) buttermilk\u003cbr\u003e1\/2 tablespoon olive oil\u003cbr\u003e1\/2 teaspoon kosher salt\u003cbr\u003eFreshly ground black pepper\u003cbr\u003e3 cups thinly sliced green cabbage\u003cbr\u003e1 cup packed thinly sliced lacinato kale\u003cbr\u003e\u003cbr\u003e*Read the label to be sure this product is gluten-free.\u003cbr\u003e\u003cbr\u003eFor the chicken: Season the chicken with the poultry seasoning, garlic powder, and salt and toss to coat well. Pour the buttermilk and hot sauce into a large bowl, stir well, and add the thyme and chicken. Refrigerate for about 6 hours or up to overnight.\u003cbr\u003e\u003cbr\u003ePreheat an air fryer to 360°F.\u003cbr\u003e\u003cbr\u003eFor the crumbs: In a shallow bowl, combine the panko, cornflakes, salt, paprika, chili powder, and garlic powder. Stir well.\u003cbr\u003e\u003cbr\u003eLine a sheet pan with wax paper. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and place them on the lined sheet pan. Spray both sides of the chicken with oil.\u003cbr\u003e\u003cbr\u003ePlace 4 of the drumsticks in the air fryer basket in a single layer and cook for 22 to 24 minutes, turning halfway, until the crust is golden and the chicken is cooked through in the center. Transfer to a plate and repeat with the remaining 4 drumsticks. Return all of the chicken to the air fryer and cook for 1 minute to heat through.\u003cbr\u003e\u003cbr\u003eFor the slaw: In a large bowl, whisk together the shallots and vinegar. Whisk in the buttermilk, olive oil, salt, and pepper to taste. Add the cabbage and kale and toss well. Serve alongside each drumstick.\u003cbr\u003e\u003cbr\u003ePER SERVING 2 drumsticks + 1 cup slaw\u003cbr\u003eCALORIES 383\u003cbr\u003eFAT 10 g\u003cbr\u003eSATURATED FAT 2.5 g\u003cbr\u003eCHOLESTEROL 179 mg\u003cbr\u003eCARBOHYDRATE 16 g\u003cbr\u003eFIBER 2.5 g\u003cbr\u003ePROTEIN 41 g\u003cbr\u003eSUGARS 3 g\u003cbr\u003eSODIUM 810 mg\u003cbr\u003e\u003cbr\u003eNO AIR FRYER? NO PROBLEM! \u003cbr\u003eTo make this in the oven, bake on a rack on a large baking sheet in a 400°F oven until golden brown and cooked through, 40 to 45 minutes.\u003cbr\u003e\u003cbr\u003eSKINNY SCOOP\u003cbr\u003eWhen preparing kale, be sure to cut out and discard the tough, fibrous center ribs before chopping the leaves.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAmerican-Style Cheesy Beef Goulash and Macaroni\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eQuick\u003cbr\u003eGluten-Free\u003cbr\u003eServes 6\u003cbr\u003e\u003cbr\u003eEveryone 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 with 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.\u003cbr\u003e\u003cbr\u003e1\/2 tablespoon olive oil\u003cbr\u003e1 medium yellow onion, chopped\u003cbr\u003e1 pound 90% lean ground beef\u003cbr\u003e1 1\/4 teaspoons sweet paprika\u003cbr\u003e3\/4 teaspoon kosher salt\u003cbr\u003e1 red or orange bell pepper, chopped\u003cbr\u003e2 garlic cloves, minced\u003cbr\u003e1 teaspoon Worcestershire sauce*\u003cbr\u003e1 (15-ounce) can tomato sauce\u003cbr\u003e1 (14.5-ounce) can petite diced tomatoes\u003cbr\u003e1 (15-ounce) can low-sodium beef broth*\u003cbr\u003e1 bay leaf\u003cbr\u003e8 ounces elbow macaroni, whole wheat or gluten-free\u003cbr\u003e3\/4 cup shredded cheddar cheese*\u003cbr\u003eChopped fresh parsley, for garnish (optional)\u003cbr\u003e\u003cbr\u003e*Read the label to be sure this product is gluten-free.\u003cbr\u003e\u003cbr\u003ePress 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 bell 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.\u003cbr\u003e\u003cbr\u003eSeal 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.\u003cbr\u003e\u003cbr\u003ePER SERVING 1 1\/2 cups\u003cbr\u003eCALORIES 395\u003cbr\u003eFAT 14.5 g\u003cbr\u003eSATURATED FAT 6 g\u003cbr\u003eCHOLESTEROL 64 mg\u003cbr\u003eCARBOHYDRATE 39 g\u003cbr\u003eFIBER 6.5 g\u003cbr\u003ePROTEIN 23 g\u003cbr\u003eSUGARS 8 g\u003cbr\u003eSODIUM 865 mg\u003cbr\u003e\u003cbr\u003eNO PRESSURE COOKER? NO PROBLEM! \u003cbr\u003eTo make this in a large pot or Dutch oven, sauté over medium-high heat in step 1. Bring to a boil, then cook, covered, over medium-low heat until the pasta is cooked and the liquid is absorbed, about 20 minutes.\u003cbr\u003e\u003cbr\u003eSKINNY SCOOP\u003cbr\u003eYou can sub in ground turkey or chicken in place of the beef. You can also use mozzarella or Parmesan in place of the cheddar, or omit the cheese altogether.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCarne Asada Fries\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eQuick\u003cbr\u003eGluten-Free\u003cbr\u003eServes 2\u003cbr\u003e\u003cbr\u003eForget nachos! These South of the Border–flavored fries—a San Diego invention—are piled high with steak, cheese, and pico de gallo, almost as if a steak burrito exploded on a bed of fries. Typically, these fries will set you back an entire day’s worth of calories, but I lightened them up so you can eat them with no regret. Cheap, filling, and messy, they are totally addicting.\u003cbr\u003e\u003cbr\u003eBEEF\u003cbr\u003eOlive oil spray (I like my Misto or Bertolli)\u003cbr\u003e1 (8-ounce) lean sirloin steak,1\/2 inch thick\u003cbr\u003e1\/2 teaspoon kosher salt\u003cbr\u003e1\/2 teaspoon ground cumin\u003cbr\u003e1\/4 teaspoon garlic powder\u003cbr\u003eFreshly ground black pepper\u003cbr\u003e\u003cbr\u003eFRIES\u003cbr\u003eOlive oil spray (I like my Misto or Bertolli)\u003cbr\u003e11 ounces russet potatoes (2 small)\u003cbr\u003e2 teaspoons olive oil\u003cbr\u003e1\/2 teaspoon kosher salt\u003cbr\u003e1\/4 teaspoon garlic powder\u003cbr\u003e\u003cbr\u003eTOPPINGS\u003cbr\u003e1\/2 cup (2 ounces) shredded cheddar cheese* or queso fresco\u003cbr\u003e1\/2 cup pico de gallo, homemade (see Skinny Scoop) or store-bought\u003cbr\u003e\u003cbr\u003e*Read the label to be sure this product is gluten-free.\u003cbr\u003e\u003cbr\u003eFor the beef: Adjust oven racks in the top and bottom third of the oven. Preheat the broiler to high. Spray a large rimmed sheet pan lightly with oil.\u003cbr\u003e\u003cbr\u003eSeason the steak with the salt, cumin, garlic powder, and pepper to taste. Arrange on the prepared pan. Broil on the top rack for about 4 minutes. Flip the pieces of steak and broil for 2 more minutes. Remove the pan from the oven, transfer the steak to a plate, and tent it with foil (the meat will continue cooking).\u003cbr\u003e\u003cbr\u003eMeanwhile, for the fries: Turn the oven to the bake setting and preheat to 450°F. Spray the pan with oil.\u003cbr\u003e\u003cbr\u003eCut the potatoes lengthwise into 1\/4-inch-thick slabs, then cut each slab lengthwise into 1\/4-inch-wide fries. Arrange the fries in a single layer on the prepared pan, drizzle with the oil, sprinkle with the salt and garlic powder, and toss well to coat.\u003cbr\u003e\u003cbr\u003eRoast in the bottom third of the oven until browned on the bottom, about 10 minutes. Flip the fries and roast until crisp and browned, 8 to 10 more minutes. Remove the pan from the oven.\u003cbr\u003e\u003cbr\u003eMeanwhile, slice the beef into thin strips across the grain, then chop the strips into small pieces. When the fries are done, top with the steak and cheddar. Return the pan to the oven to melt the cheese, about 2 minutes.\u003cbr\u003e\u003cbr\u003eTop with the pico de gallo and serve immediately.\u003cbr\u003e\u003cbr\u003ePER SERVING 2 cups\u003cbr\u003eCALORIES 456\u003cbr\u003eFAT 19 g\u003cbr\u003eSATURATED FAT 8 g\u003cbr\u003eCHOLESTEROL 108 mg\u003cbr\u003eCARBOHYDRATE 36 g\u003cbr\u003eFIBER 4 g\u003cbr\u003ePROTEIN 38 g\u003cbr\u003eSUGARS 3 g\u003cbr\u003eSODIUM 966 mg\u003cbr\u003e\u003cbr\u003eSKINNY SCOOP\u003cbr\u003eTo make pico de gallo: Combine 1 cup chopped tomato, 1\/4 cup chopped scallions, 1\/4 cup chopped fresh cilantro, 1\/2 jalapeño (minced), 2 tablespoons fresh lime juice, and 1\/4 teaspoon kosher salt.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46302945673445,"sku":"NP9781524762155","price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781524762155.jpg?v=1767736728","url":"https:\/\/k12savings.com\/products\/skinnytaste-one-and-done-isbn-9781524762155","provider":"K12savings","version":"1.0","type":"link"}