One-pot meals: a way to welcome fall

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Author: Robyn Webb
Date: Oct. 2006
From: Diabetes Forecast(Vol. 59, Issue 10)
Publisher: American Diabetes Association
Document Type: Article
Length: 750 words
Lexile Measure: 1370L

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EACH YEAR I sadly bid farewell to the sweet tastes of summer: fresh tomatoes, just-picked corn, and tender blueberries. But fortunately, autumn brings its own dining pleasures. When I feel that first chill in the air, I happily lug out my stock pots and casserole dishes in preparation for some one-pot cooking.

For centuries, people combined meat, vegetables, leaves, mushrooms, nuts, seeds, honey, and dried fruits, and cooked the mixtures in hollowed-out wood over hot fires. In the 17th and 18th centuries, households had few pots, so everything was cooked together for practical purposes. Today, cooking in one pot simply means there's less to clean up!

While I must admit I did enjoy creamy tuna noodle casseroles back in the day, there are many healthier ways to enjoy a one-pot meal. Here are some ideas for making casseroles and soups more diabetes friendly.


Use less meat and more vegetables. Brown the meat to bring out its flavor before adding other ingredients. Try cutting the meat into pieces rather than using ground meat, which will make your dishes seem more substantial.

Since casseroles usually call for some...

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Gale Document Number: GALE|A151393131