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	<title>Melanie Cooks &#187; one dish meal</title>
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	<description>Easy Tasty Recipes With Pictures</description>
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		<title>Beef Enchiladas Recipe</title>
		<link>http://www.melaniecooks.com/beef-enchiladas-recipe/378/</link>
		<comments>http://www.melaniecooks.com/beef-enchiladas-recipe/378/#comments</comments>
		<pubDate>Wed, 26 Aug 2009 14:17:27 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Beef Recipes]]></category>
		<category><![CDATA[Wrap Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[mexican food]]></category>
		<category><![CDATA[one dish meal]]></category>

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		<description><![CDATA[This beef enchiladas recipe tastes very authentic, and goes really well with guacamole! Ingredients For Beef Enchiladas Recipe: 10 corn tortillas 1 lb ground beef 1 onion, chopped 4 garlic cloves, minced 1 can (8 oz) tomato sauce 1 bunch of cilantro (leaves chopped, stems discarded) 1 package (8 oz) shredded cheddar cheese 1 tbsp chili powder 1 tsp cumin 1 tbsp oil Salt and pepper to taste Directions How To Make Beef Enchiladas: Heat the oil in a non-stick frying pan over medium-high heat.  Add chopped onion and cook, stirring periodically, for 5 minutes.  Add ground beef, sprinkle with chili powder and cumin, and stir to combine. Cook, stirring periodically, for 7 minutes, or until cooked through (no longer pink). Add garlic and 1/2 of the can of the tomato sauce.  Stir and cook for 3 minutes. Turn off the heat.  Add chopped cilantro and 1/2 cup of shredded cheese, and stir to combine.   Add salt and pepper to taste. The filling for the beef enchiladas is ready. Add water to the remaining tomato sauce in a can so the can is full, and stir with a spoon.   Pour 1/4 of the tomato sauce and water mixture on the [...]]]></description>
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		<title>Sweet Potato Shepherd&#8217;s Pie Recipe</title>
		<link>http://www.melaniecooks.com/sweet-potato-shepherds-pie-recipe/256/</link>
		<comments>http://www.melaniecooks.com/sweet-potato-shepherds-pie-recipe/256/#comments</comments>
		<pubDate>Sun, 28 Jun 2009 02:08:34 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Turkey Recipes]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[sweet potatoes]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=256</guid>
		<description><![CDATA[This is a nice change from the classic shepherd&#8217;s pie recipe.  Sweet potatoes are more nutritious then regular potatoes - that&#8217;s a good excuse to make this sweet potato shepherd&#8217;s pie for dinner! Ingredients: 4 large sweet potatoes, peeled and cut into quarters 1 lb ground turkey 1 onion, chopped 1 tbsp oil 1/2 cup milk 1 egg 1 tsp cumin 3 tbsp honey salt and pepper to taste Directions: Bring a pot of water to a boil.  Add the potatoes and boil for 20 minutes, or until tender. Preheat the oven to 375F. While the potatoes are boiling, heat the oil on a non-stick frying pan and cook the onion over medium heat for 5 minutes.  Add the ground turkey and sprinkle with cumin.  Cook, stirring, for 10 minutes, or until the meat is no longer pink.  Add salt and pepper to taste. When the sweet potatoes are cooked, drain them in a colander and put in a large bowl.  Add milk and honey and mash with a potato masher. Put the meat mixture into a large non-stick baking dish (spread it evenly), then spread the mashed sweet potatoes on top.  Whisk the egg in a small bowl.  Brush the top [...]]]></description>
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		<title>Turkey, Avocado And Corn Salad Recipe</title>
		<link>http://www.melaniecooks.com/turkey-avocado-and-corn-salad-recipe/157/</link>
		<comments>http://www.melaniecooks.com/turkey-avocado-and-corn-salad-recipe/157/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 20:05:07 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Salad Recipes]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=157</guid>
		<description><![CDATA[This salad is filling enough to be a main dish! Ingredients: Cubed cooked turkey breast Canned corn, drained Avocado, cubed Lettuce leaves Oil Vinegar Directions: Whisk oil and vinegar (3 parts oil, 2 parts vinegar) to make a dressing. In a large bowl, combine all ingredients.  Toss with dressing to coat. Note: you can also use cubed ham instead of turkey]]></description>
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		<title>Vegetarian Fried Rice Recipe</title>
		<link>http://www.melaniecooks.com/fried-rice-recipe/50/</link>
		<comments>http://www.melaniecooks.com/fried-rice-recipe/50/#comments</comments>
		<pubDate>Wed, 14 May 2008 18:03:30 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Vegetarian Main Dishes]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Ingredients: 2 cups of cooked rice 1 shredded carrot 2 cups of chopped vegetables 1 egg 2 tbsp soy sauce 2 tbsp oil Directions: Heat 1 tbsp of oil in a non-stick frying pan over medium-high heat.  Add the shredded carrot and chopped vegetables.  Cook, stirring periodically, for 5 minutes or until tender. Add another 1 tbsp of oil to the frying pan.  Add cooked rice and stir so it&#8217;s mixed with oil and vegetables. Add a raw egg, then stir very fast so all the rice is coated with egg.  Drizzle with the soy sauce.  Keep stirring for 2 minutes. Note: for a vegan version, just omit the eggs.]]></description>
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		<title>Potato Pancakes (Latkes) Recipe</title>
		<link>http://www.melaniecooks.com/potato-pancakes-latkes-recipe/20/</link>
		<comments>http://www.melaniecooks.com/potato-pancakes-latkes-recipe/20/#comments</comments>
		<pubDate>Sat, 03 May 2008 18:14:51 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Vegetarian Main Dishes]]></category>
		<category><![CDATA[jewish food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Ingredients: 6 medium potatoes 1 onion 2 eggs 4 tbsp flour 1 tsp salt 1/4 tsp pepper Oil for frying Directions: Shred the potatoes using the food processor (shredder disk).  Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can. Grate the onion.  Mix potatoes, onion, eggs, flour, salt and pepper. Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time).  Form the potato mixture into patties (squeeze out excess liquid as you go) and put on a frying pan. Cook for 7 minutes, then flip and cook for another 5 minutes (or until golden-brown on both sides and cooked through).   Check the potato pancakes from time to time and adjust the heat setting &#8211; if they are starting to turn too dark, the heat is too high, and if they are pale, it&#8217;s too low. Potato pancakes taste best when served immediately &#8211; when reheated, they lose their crunch.  Serve with apple sauce.]]></description>
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