One-Pot Meals

There is much debate over whether chili should have beans in it. Some folks think beans make chili cheap—in the same way, they say, that breadcrumbs do to meatloaf. Actually, in both cases, those interloping ingredients contribute substantially to the dish. Breadcrumbs make meatloaf tender, while beans add texture and additional meatiness to chili—and lots of fiber and antioxidants, too.

This Cajun dish is so associated with good times that Hank Williams named a song after it. The original isn’t so good for you, though. I made a few changes to the classic to make it easier to prepare—and much healthier. White rice has been replaced with brown, and much less fat is used to cook the vegetables and meat. Feel free to improvise by adding chicken, fish, or vegetables.

The meatball dumplings in the stoup taste okay without the 2 tablespoons of bread crumbs, but being a Sicilian girl, I simply cannot make a meatball with no bread crumbs. This is as close as I can force myself. It’s only 2 tablespoons. Negligible carbs, but all the difference mentally and the consistency is really better for it.

This jumble is a lot like jambalaya, so I call it a Jumble-laya. This is one of those flexible recipes. You can substitute turkey or tender cuts of pork and beef for the chicken. Go all seafood by bumping up the amount of shrimp and adding crabmeat at the end to just heat it through. Andouille sausage is a spicy, smoky sausage with a flavor that packs a punch. It is used in Cajun-style food and is a staple in gumbo and jambalaya. Is okra not your thing? Substitute frozen defrosted French-cut green beans.

Choose any or all of the toppers for your chili.

When you’re watching the big game it’s important to have some smashmouth, tough-guy food like this.

Make your own take-out. When you MYOTO, you control the salt, fat, and quality of ingredients. This dish is not only healthful, but you also don’t have to make any decisions like whether you want chicken or pork. This recipe has got everything in it but the kitchen sink.

I loved and still miss Julia Child. She consumed life as robustly as she did a good, crispy skinned chicken. If I had ever had her over for lunch, I would have made her this simple stew.

Bacon, Leek, and Tomato Soup is a soup for all seasons! So easy and too delicious; you’ll make this one January or August, year after year. It is especially welcome on rainy nights.

Stoup is good food. Homemade? Well, that’s even better

This is a chop, drop, and open recipe. Place your cutting board next to the stove, heat up the pots, chop everything on the board, drop it into the pan, then open up your cans. As soon as the stoup bubbles, dinner is done.

I know, I know, you’re exhausted. Well, let me tell you, this stew is easy to make, is good for you, and has a big satisfying flavor. You’ll be slurping away in front of the TV before you know it . . . and then you can go to bed, early, like your mom always said you should.

This stoup will quickly become one of your comfort food favorites, promise!