Five tasty weeknight recipes that require minimal time, effort and ingredients

EEMONE-POT
garlicky roasted shrimp, red peppers and feta

ACTIVE: 5 MIN I TOTAL: 20 MIN I SERVES 4

1 1/2 lb large peeled and deveined shrimp
1 12-oz jar roasted red peppers,drained and cut into 1-in. pieces
4 scallions, sliced
4 cloves garlic, thinly sliced
2 Tbsp dry white wine
1 Tbsp fresh lemon juice, plus wedges for serving
Kosher salt and pepper
2 Tbsp olive oil
4 oz feta cheese, crumbled
Flatbread, for serving


1 Heat oven to 425°F. In a 1 1/2- to 2-qt baking dish. combine the shrimp, peppers, scallions, garlic, wine, lemon juice, and 1/4 tsp each salt and pepper.
2 Drizzle with the oil and sprinkle with feta. Bake until the shrimp are opaque throughout, 12 to 15 minutes. Serve with the lemon wedges and flatbread, if desired.

PER SERVING: 280 CAL, 15 G FAT (2 G SAT FAT), 240 MG CHOL, 1587 MG SOD, 28 G PRO, 8 G CAR, 1 G FIBER

switch it up For a Mediterranean-inspired pasta, toss the roasted shrimp mixture with 12 oz cooked angel hair and 1 Tbsp fresh lemon juice.


SLOW COOKER
EEM1
pork ragu

ACTIVE: 20 MIN I TOTAL: S HR 20 MIN OR 8 HR 20 MIN I SERVES 4

1 28-oz can whole tomatoes, drained
4 doves garlic, finely chopped
2 medium carrots, cut into 1/4-in. pieces
1 large onion, chopped
1/2 cup dry white wine
2 tsp dried oregano
Kosher salt and pepper
2 1/2 lb pork shoulder, trimmed and quartered
12 oz pappardelle or other wide noodle
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan (1 oz)


1 In a 5- to 6-qt slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, and 1/2 tsp each salt and pepper.
2 Add the pork to the slow cooker and cook, covered, until the pork is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high.
3 Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir it into its cooking liquid; fold in the parsley. Serve the pork over the pasta and sprinkle with the Parmesan.

PER SERVING: 650 CAL, 14 G FAT (5 G SAT FAT), 118 MG CHOL, 761 MG SOD, 51 G PRO, 78 G CAR, 6 G FIBER

make it ahead Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes (if it starts to dry out, add 1/4 to 1/2 cup water or chicken broth).


VEGETARIAN

butternut squash and kale torteEEM2

ACTIVE: 15 MIN I TOTAL: 45 MIN I SERVES 4

1 Tbsp olive oil, plus more for the pan
1/2 small butternut squash (about 1 lb), thinly sliced
1 medium red onion, thinly sliced
1 small bunch kale, thick stems discarded and leaves cut into l-in. pieces
Kosher salt and pepper
1 medium Yukon gold potato (about 6 oz), thinly sliced
6 oz thinly sliced provolone cheese (from the deli counter)
1 plum tomato, thinly sliced
1/4 cup grated Parmesan (1 oz)
Crusty bread, for serving


1 Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
2 Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
3 Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.

PER SERVING : 340 CAL, 19 G FAT (9 G SAT FAT), 36 MG CHOL, 754 MG SOD, 18 G PRO, 28 G CAR, 5 G FIBER

prep smart Remove kale stems quickly with this easy method: Fold the front of the leaf in half lengthwise, exposing the stem in the back. Using a sharp knife, cut away the stem.


25-MINUTE MEAL

red currant-glazed steak with sautéed bok choyEEM3

ACTIVE: 25 MIN I TOTAL: 25 MIN I SERVES 4

1 cup long-grain white rice
1/4 cup red currant jelly
2 tsp cider vinegar
1/4 tsp crushed red pepper (optional)
1 1/2 lb flank steak
Kosher salt and pepper
1 Tbsp canola oil
4 small heads baby bok choy

1 Heat broiler. Cook the rice according to package directions. In a small bowl, whisk together the jelly, vinegar and red pepper (if using).
2 Meanwhile, season the steak with 1/4 tsp each salt and pepper and place on a foil-lined broiler-proof baking sheet. Broil to desired doneness, 5 to 8 minutes for medium-rare, basting with the sauce during the last 3 minutes of cooking. Let rest at least 5 minutes before slicing.
3 Meanwhile, heat the oil in a large skil1et over medium-high heat. Add the bok choy, season with 1/4 tsp each salt and pepper and cook, tossing occasionally, until tender, 3 to 4 minutes. Serve with the steak and rice.

PER SERVING: 472 CAL, 12 G FAT (4 G SAT FAT), 56 MG CHOL, 363 MG SOD, 33 G PRO, 56 G CAR, 2 G FIBER

switch it up Bok choy is a mild Chinese vegetable with crunchy light green stalks and tender dark green leaves. If you can't find it in your supermarket, try using Swiss chard or spinach.


MAKE-AHEAD

turkey & potato hand piesEEM4

ACTIVE: 15 MIN I TOTAL: 35 MIN I SERVES 4

2 Tbsp olive oil
1 medium onion, finely chopped
Kosher salt and pepper
1 small russet potato, cut into 1/4-in. pieces
1 tsp curry powder
3/4 cup frozen peas, thawed
1/4 cup golden raisins, chopped
1 Tbsp red wine vinegar
l 1/2 cups shredded roasted turkey or chicken
2 refrigerated rolled pie crusts
1 egg, beaten
Mixed green salad, for serving


1 Heat oven to 400°F. Line a baking sheet with parchment paper. Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook,covered, stirring occasionally, for 4 minutes.
2 Add the potato and cook, covered, stirring occasionally,until just tender, 6 to 7 minutes. Stir in the curry and cook for 1 minute; remove from heat. Add the peas, raisins and vinegar and mix to combine; fold in the turkey.
3 Unroll the pie crusts and cut each into 4 triangles. Divide the turkey mixture among the pieces of dough, placing it on one side. Fold the dough over the filling, press the edges with a fork to seal and transfer to the prepared baking sheet. Brush with the egg and bake until golden brown, 15 to 20 minutes. Se rve with a salad, if desired.

PER SERVING: 696 CAL, 38 G FAT (14 G SAT FAT), 75 MG CHOL, 855 MG SOD, 23 G PRO, 70 G CAR, 3 G FIBER

make it ahead Freeze the unbaked assembled hand pies for up to 2 months. Place in a single layer on a parchment-lined baking sheet and freeze until firm, then place in a container or bag. To cook, bake from frozen at 375°F for 30 to 45 minutes.