Good Housekeeping USA – September 2019

THE WORKBOOK

QUICK WHITE BEAN &

SAUSAGE STEW Q M 0

Active 20 min. | Total 30 min.

1 Tbsp olive oil

12 oz kielbasa, sliced on a bias

6 cloves garlic, finely chopped

3⁄4cup dry white wine

6 cups low-sodium chicken broth

6 oz ditalini pasta or other soup pasta

(about 11⁄2 cups)

2 15-oz cans no-salt-added cannellini or

other white beans, rinsed

Pepper

8 oz baby spinach

1 1⁄2oz Parmesan, grated

1. Heat oil in large pot on medium. Add

kielbasa and cook, stirring occasionally,

until browned, 4 to 5 min. Using slotted

spoon, transfer sausage to plate.

2. Add garlic to pot and cook, stirring, 1 min.
   (do not let it brown). Add wine and simmer,
   scraping up any browned bits, 1 min.


3. Add broth and pasta and bring to a
   boil. Reduce heat and simmer until pasta
   is just tender, 8 to 10 min.


4. Add beans, sausage and 1⁄2 tsp pepper
   and cook until heated through, about
   2 min. Remove from heat and add spinach,
   stirring gently until it begins to wilt.
   Serve with Parmesan.
   SERVES 6 About 505 cal, 24 g fat (7.5 g sat),
   25 g pro, 850 mg sodium, 49 g carb, 7 g fiber

This Month’s Eats

p. 86

SOY-GLAZED MEATLOAF M

Active 20 min. | Total 1 hr. 5 min.

2Tbsp ketchup

1 Tbsp brown sugar

1 Tbsp plus 1 tsp low-sodium soy sauce

2large eggs

1 Tbsp balsamic vinegar

Kosher salt and pepper

1⁄2cup panko

1 small onion, coarsely grated

1⁄2cup fresh flat-leaf parsley,

finely chopped

1 1⁄2lbs ground beef chuck

Mixed green salad, for serving

1. Heat oven to 375°F. Line rimmed baking

sheet with foil. In bowl, combine ketchup,

brown sugar and 1 tsp soy sauce.

2. In large bowl, whisk together eggs,
   balsamic vinegar, remaining Tbsp soy
   sauce and 1⁄2 tsp each salt and pepper; stir
   in panko and let sit 2 min. Add onion and
   parsley and mix to combine.


3. Add beef and mix just until incorporated.
   Transfer mixture to prepared baking sheet
   and shape into 9- by 31⁄2-in. loaf.


4. Brush loaf with ketchup mixture. Bake
   until internal temp registers 150°F, 40 to
   45 min. Let rest 5 min. before slicing.
   Serve with salad if desired.
   SERVES 6 About 275 cal, 14.5 g fat (5.5 g sat),
   23.5 g pro, 430 mg sodium, 11 g carb, 1 g fiber

SEPTEMBER 2019 GH (^99)
2017
GH joins forces with Seal star
Miele to create a next-level
kitchen in the Institute, the
GH Kitchen of the Future
Powered by Miele.
throwback
2016
THEN The GH Nutrition Lab introduces the GH Nutritionist
Approved program, with criteria aimed at helping people
eat more healthfully. NOW With every item rigorously
examined by our on-staff registered dietitian, consumers
can trust that the 20 products currently holding the
GH Nutritionist Approved designation are smart, healthy
choices. We also host our first Food Forward Summit to
discuss food trends and innovations with industry experts.
M
ik
e^
G
ar
te
n.