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Review '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.'-- The Kitchn'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.'-- Epicurious'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.'�-- MindBodyGreen'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.'-- PureWowNotable Press & Accolades:Best Cookbooks of the Year --AmazonMost Anticipated Books of Fall 2018 -- AmazonBest New Cookbooks Fall 2018 -- The KitchnBest Healthy Cookbooks for Fall -- MindBodyGreen Read more About the Author GINA HOMOLKA is the #1 New York Times bestselling author of The Skinnytaste Cookbook and Skinnytaste Fast and Slow, and the founder of Skinnytaste, the award-winning blog that sees millions of visitors every month. She lives on Long Island with her husband and their two children.HEATHER K. JONES, R.D., is a registered dietitian, the author of several nutrition books, and the founder of Feel Better Eat Better, an online weight loss program for women who struggle with emotional eating, binge eating, overeating, or body image issues. Read more Excerpt. � Reprinted by permission. All rights reserved. Buffalo Drumsticks with Creamy Cabbage and Kale SlawGluten-FreeServes 4Fried 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.CHICKEN8 chicken drumsticks (3 1/2 ounces each), skin removed1/2 teaspoon poultry seasoning1/4 teaspoon garlic powder1/4 teaspoon kosher salt1 cup low-fat (1%) buttermilk1/4 cup Frank�s RedHot Sauce2 sprigs of fresh thymeCooking sprayCRUMBS2/3 cup panko bread crumbs, regular or gluten-free1/2 cup crushed cornflakes, regular or gluten-free1 1/2 teaspoons kosher salt1 1/2 teaspoons sweet paprika1 teaspoon chili powder*1/2 teaspoon garlic powderSLAW1 tablespoon minced shallot1 1/2 tablespoons apple cider vinegar1/4 cup low-fat (1%) buttermilk1/2 tablespoon olive oil1/2 teaspoon kosher saltFreshly ground black pepper3 cups thinly sliced green cabbage1 cup packed thinly sliced lacinato kale*Read the label to be sure this product is gluten-free.For 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.Preheat an air fryer to 360�F.For the crumbs: In a shallow bowl, combine the panko, cornflakes, salt, paprika, chili powder, and garlic powder. Stir well.Line 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.Place 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.For 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.PER SERVING 2 drumsticks + 1 cup slawCALORIES 383FAT 10 gSATURATED FAT 2.5 gCHOLESTEROL 179 mgCARBOHYDRATE 16 gFIBER 2.5 gPROTEIN 41 gSUGARS 3 gSODIUM 810 mgNO AIR FRYER? NO PROBLEM! To 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.SKINNY SCOOPWhen preparing kale, be sure to cut out and discard the tough, fibrous center ribs before chopping the leaves.American-Style Cheesy Beef Goulash and MacaroniQuickGluten-FreeServes 6Everyone 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.1/2 tablespoon olive oil1 medium yellow onion, chopped1 pound 90% lean ground beef1 1/4 teaspoons sweet paprika3/4 teaspoon kosher salt1 red or orange bell pepper, chopped2 garlic cloves, minced1 teaspoon Worcestershire sauce*1 (15-ounce) can tomato sauce1 (14.5-ounce) can petite diced tomatoes1 (15-ounce) can low-sodium beef broth*1 bay leaf8 ounces elbow macaroni, whole wheat or gluten-free3/4 cup shredded cheddar cheese*Chopped fresh parsley, for garnish (optional)*Read the label to be sure this product is gluten-free.Press the saut� 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.Seal 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.PER SERVING 1 1/2 cupsCALORIES 395FAT 14.5 gSATURATED FAT 6 gCHOLESTEROL 64 mgCARBOHYDRATE 39 gFIBER 6.5 gPROTEIN 23 gSUGARS 8 gSODIUM 865 mgNO PRESSURE COOKER? NO PROBLEM! To make this in a large pot or Dutch oven, saut� 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.SKINNY SCOOPYou 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.Carne Asada FriesQuickGluten-FreeServes 2Forget 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.BEEFOlive oil spray (I like my Misto or Bertolli)1 (8-ounce) lean sirloin steak,1/2 inch thick1/2 teaspoon kosher salt1/2 teaspoon ground cumin1/4 teaspoon garlic powderFreshly ground black pepperFRIESOlive oil spray (I like my Misto or Bertolli)11 ounces russet potatoes (2 small)2 teaspoons olive oil1/2 teaspoon kosher salt1/4 teaspoon garlic powderTOPPINGS1/2 cup (2 ounces) shredded cheddar cheese* or queso fresco1/2 cup pico de gallo, homemade (see Skinny Scoop) or store-bought*Read the label to be sure this product is gluten-free.For 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.Season 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).Meanwhile, for the fries: Turn the oven to the bake setting and preheat to 450�F. Spray the pan with oil.Cut 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.Roast 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.Meanwhile, 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.Top with the pico de gallo and serve immediately.PER SERVING 2 cupsCALORIES 456FAT 19 gSATURATED FAT 8 gCHOLESTEROL 108 mgCARBOHYDRATE 36 gFIBER 4 gPROTEIN 38 gSUGARS 3 gSODIUM 966 mgSKINNY SCOOPTo make pico de gallo: Combine 1 cup chopped tomato, 1/4 cup chopped scallions, 1/4 cup chopped fresh cilantro, 1/2 jalape�o (minced), 2 tablespoons fresh lime juice, and 1/4 teaspoon kosher salt. Read more

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