On newsstands today is the January ’15 issue of Woman’s Day, which features easy one-pot comfort dinners you and your family will enjoy all winter long. These warm, satisfying meals are all designed with a low cost per serving, so you can eat right on a budget – and have less to clean up at the end of a long day!
Below is a couple of the recipes featured in the magazine, that sound absolutely delicious.
Let me know if you try either one of them!
Slow Cooker Cider-Braised Pot Roast
Total time: 7 hr 15 min or 9 hr 15 min // Serves: 6 // Cost per serving: $2.89
- 1 cup apple cider
- 3 tbsp tomato paste
- 3 tbsp flour
- 2 tbsp Worcestershire sauce
- 3 medium parsnips, quartered lengthwise and cut into 2-in. pieces
- 2 medium sweet potatoes (about 1 lb), cut into ½-in. thick wedges
- 1 medium onion, cut into ½-in. thick wedges
- 4 large cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 1 3-lb bottom round roast or chuck roast, trimmed of excess fat
- Kosher salt and pepper
Step 1: In a 5- to 6- qt slow cooker, whisk together the cider, tomato paste, flour, Worcestershire sauce and ¼ tsp each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic and rosemary and toss to combine.
Step 2: Season the roast with 1 tsp each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.
Step 3: Transfer the roast to a cutting board and slice. Serve with the vegetables.
Roasted Salmon With Crispy Potatoes and Broccoli
Total time: 30 min // Serves: 4 // Cost per serving: $3.86
- 1 large head broccoli, cut into small florets (about 6 ½ cups)
- 1 lb Yukon gold potatoes, cut into 1/8- in. thick rounds
- 1 large red onion, cut into ¼-in. thick wedges
- 3 tbsp olive oil
- 1 ½ lb skinless salmon fillet, cut into 4 pieces
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- ½ small close garlic, mashed into a paste
- Kosher salt and pepper
Step 1: Heat oven to 450° F. On a rimmed baking sheet, toss together the broccoli, potatoes and onion with the oil, ½ tsp salt and ¼ tsp pepper. Spread in an even layer and roast for 15 minutes.
Step 2: Season the salmon with ¼ tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
Step 3: Meanwhile, in a small bowl, combine the mayonnaise, lemon juice and garlic. Serve with the fish and vegetables.