Recipes

Thousands of quick and easy recipes for breakfast, lunch, dinner, and even dessert!

Wedge Salad With Shiitake “Bacon”

How to Make It

Step 1

Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour.

Step 2

Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms.

Step 3

Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week.

Rice Vinaigrette

Dressings get a bad rap—and usually for good reason. Creamy condiments like caesar and ranch can add loads of extra calories to even the healthiest salads. Ask for it ‘heavily dressed’ and your midday meal could pack a good fraction of your daily value of fat. Yet fat-free alternatives aren’t always the answer, either. Low-fat or fat-free dressings tend to have plenty of added sugars to make up for the lack of flavor that typically comes from fat. So what’s the answer to dressing your salads smarter?

The key to keeping your meals healthy and delicious is using dressings that deliver all-star taste without icky ingredients. If you need help finding one you like, try our light and tangy rice vinaigrette that won’t leave you feeling weighed down.

The simple dressing in this video is made with easy-to-buy ingredients like rice vinegar, honey, kosher salt, and avocado and sesame oils. The rice vinegar lends an aftertaste that pairs perfectly with Asian-inspired dishes, while avocado oil is higher in heart-healthy fats than alternatives like canola oil. Honey also provides a subtle hint of all-natural sweetness, creating a dressing that’s perfectly balanced in flavor.

RELATED: How to Make Buttermilk Dressing That’s Actually Healthy

Making the rice vinaigrette is fool-proof too. All you need to do is combine pickling juice (made from water, rice vinegar, honey, and salt) with the avocado and sesame oils and salt, then whisk. In seconds you’ll be stocked with a tasty rice vinaigrette you can use right away, or store at room temperature until you’re ready to use. We love drizzling it over crunchy green salads or warm grain bowls to create a well-dressed meal that’s way healthier than one you’d get at your local salad bar.

Watch the video above to see how you can dress up any dish when you make this easy rice vinaigrette at home.

Dressings get a bad rap—and usually for good reason. Creamy condiments like caesar and ranch can add loads of extra calories to even the healthiest salads. Ask for it ‘heavily dressed’ and your midday meal could pack a good fraction of your daily value of fat. Yet fat-free alternatives aren’t always the answer, either. Low-fat or fat-free dressings tend to have plenty of added sugars to make up for the lack of flavor that typically comes from fat. So what’s the answer to dressing your salads smarter?

The key to keeping your meals healthy and delicious is using dressings that deliver all-star taste without icky ingredients. If you need help finding one you like, try our light and tangy rice vinaigrette that won’t leave you feeling weighed down.

The simple dressing in this video is made with easy-to-buy ingredients like rice vinegar, honey, kosher salt, and avocado and sesame oils. The rice vinegar lends an aftertaste that pairs perfectly with Asian-inspired dishes, while avocado oil is higher in heart-healthy fats than alternatives like canola oil. Honey also provides a subtle hint of all-natural sweetness, creating a dressing that’s perfectly balanced in flavor.

RELATED: How to Make Buttermilk Dressing That’s Actually Healthy

Making the rice vinaigrette is fool-proof too. All you need to do is combine pickling juice (made from water, rice vinegar, honey, and salt) with the avocado and sesame oils and salt, then whisk. In seconds you’ll be stocked with a tasty rice vinaigrette you can use right away, or store at room temperature until you’re ready to use. We love drizzling it over crunchy green salads or warm grain bowls to create a well-dressed meal that’s way healthier than one you’d get at your local salad bar.

Watch the video above to see how you can dress up any dish when you make this easy rice vinaigrette at home.

Crab Cakes

Step 1

Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes.

Step 2

Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes.

Slow-Cooker Turkey-Vegetable Soup

How to Make It

Step 1

Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes.

Step 2

Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours.

Step 3

Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice.

Vegetable Potpie

Step 1

Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes.

Step 2

Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm.

Step 3

Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes.

Falafel Pita with Tahini Sauce

There’s not much tastier than a falafel pita in all its savory goodness. But the traditional Middle Eastern dish isn’t all that healthy since falafel is usually deep-fried–which is why you might feel bloated or weighed down after enjoying one. Luckily, we’ve got a healthier–and still crazy delicious–take on the falafel pita. It’s packed with nutrients and pan-fried, which makes this dish lighter but majorly satisfying. Here’s how it’s done.

First, you’ll be creating the falafel mixture with good-for-you ingredients like chickpeas (which are high in fiber and protein to fill you up, as well as rich in energizing iron and zinc), bulgur (for even more fiber), and nutrient-and-flavor packed parsley, mint, garlic, cayenne pepper, and cumin. Then, the falafel patty is pan-fried, skipping the typical deep-frying, which adds oil and fat to the dish. Pan-frying also keeps the cholesterol under control in this falafel.

RELATED: 22 Mediterranean Diet Recipes

The tahini sauce for this dish is also healthy and simple, with only three ingredients. Just mix together tahini, lemon juice, and water for an easy sauce to top your falafel with a burst of flavor. You can also pack your pita full of veggies to up the fiber and vitamins in the dish.

This delicious pan-fried falafel pita is only 396 calories, with 15 grams of protein per serving. Served in patty form, it’s a veggie burger even meat-lovers are sure to enjoy, and it just happens to be vegan too. Make this meal for an on-the-go lunch or easy weeknight dinner. Top with the usual veggies served on a falafel pita, like tomatoes, lettuce, and red onion, to add even more crunch, flavor, and nutrients. Or, get creative with other plant-based toppings! You’ll feel full and satisfied for hours after enjoying this tasty falafel pita with tahini.

There’s not much tastier than a falafel pita in all its savory goodness. But the traditional Middle Eastern dish isn’t all that healthy since falafel is usually deep-fried–which is why you might feel bloated or weighed down after enjoying one. Luckily, we’ve got a healthier–and still crazy delicious–take on the falafel pita. It’s packed with nutrients and pan-fried, which makes this dish lighter but majorly satisfying. Here’s how it’s done.

First, you’ll be creating the falafel mixture with good-for-you ingredients like chickpeas (which are high in fiber and protein to fill you up, as well as rich in energizing iron and zinc), bulgur (for even more fiber), and nutrient-and-flavor packed parsley, mint, garlic, cayenne pepper, and cumin. Then, the falafel patty is pan-fried, skipping the typical deep-frying, which adds oil and fat to the dish. Pan-frying also keeps the cholesterol under control in this falafel.

RELATED: 22 Mediterranean Diet Recipes

The tahini sauce for this dish is also healthy and simple, with only three ingredients. Just mix together tahini, lemon juice, and water for an easy sauce to top your falafel with a burst of flavor. You can also pack your pita full of veggies to up the fiber and vitamins in the dish.

This delicious pan-fried falafel pita is only 396 calories, with 15 grams of protein per serving. Served in patty form, it’s a veggie burger even meat-lovers are sure to enjoy, and it just happens to be vegan too. Make this meal for an on-the-go lunch or easy weeknight dinner. Top with the usual veggies served on a falafel pita, like tomatoes, lettuce, and red onion, to add even more crunch, flavor, and nutrients. Or, get creative with other plant-based toppings! You’ll feel full and satisfied for hours after enjoying this tasty falafel pita with tahini.

Libido-Boosting Stir-Fry

Stir-fry is a quick and healthy meal, perfect for a weeknight dinner in minutes and amazing as leftovers for lunch. It’s also versatile: You can easily tinker with the dish by trying new ingredients. One simple way to spice things up? Add ginger to your stir-fry–it’s flavorful, packs major health benefits, and is thought to rev your sex drive too. Our libido-boosting stir-fry has other health perks as well; here’s what you’re getting when you make this tasty meal.

First, you’ve got the fresh ginger to spice things up, but there’s other libido boosters in here too. Skirt steak provides a hit of iron, which helps to keep energy up. The asparagus and brown rice in this dish contain zinc, which may be linked to testosterone production, a crucial sex hormone in both men and women.

Another bonus? This dish is only 318 calories per serving, despite offering a hearty serving of protein and fiber to fill you up. It’ll be healthier than ordering takeout–you know what’s in it, and it’s lighter in sodium and calories, plus you’ll have an easier time controlling portion sizes than when you’re eating straight out of that to-go box.

RELATED: 5 Steps to the Perfect Stir-Fry

Try it next time you’re in the mood for a fun night in for you and your partner. Sharing a romantic and tasty dinner together is the perfect way to start things off. Your kitchen will smell amazing as you make your way to the bedroom.

Prep: 20 minutes; Marinate: 15 minutes; Cook: 17 minutes.

Stir-fry is a quick and healthy meal, perfect for a weeknight dinner in minutes and amazing as leftovers for lunch. It’s also versatile: You can easily tinker with the dish by trying new ingredients. One simple way to spice things up? Add ginger to your stir-fry–it’s flavorful, packs major health benefits, and is thought to rev your sex drive too. Our libido-boosting stir-fry has other health perks as well; here’s what you’re getting when you make this tasty meal.

First, you’ve got the fresh ginger to spice things up, but there’s other libido boosters in here too. Skirt steak provides a hit of iron, which helps to keep energy up. The asparagus and brown rice in this dish contain zinc, which may be linked to testosterone production, a crucial sex hormone in both men and women.

Another bonus? This dish is only 318 calories per serving, despite offering a hearty serving of protein and fiber to fill you up. It’ll be healthier than ordering takeout–you know what’s in it, and it’s lighter in sodium and calories, plus you’ll have an easier time controlling portion sizes than when you’re eating straight out of that to-go box.

RELATED: 5 Steps to the Perfect Stir-Fry

Try it next time you’re in the mood for a fun night in for you and your partner. Sharing a romantic and tasty dinner together is the perfect way to start things off. Your kitchen will smell amazing as you make your way to the bedroom.

Prep: 20 minutes; Marinate: 15 minutes; Cook: 17 minutes.

Garlic Turkey-Broccoli Stir-Fry

If you can’t find turkey tenderloin, use turkey cutlets or Butterball’s fresh turkey breast for stir-fry, which is already cut into strips.

Stir-fry is a great way to get a wide variety of nutrients like protein and fiber. This dish works with any kind of meat – turkey, chicken, beef – or tofu.

If you can’t find turkey tenderloin, use turkey cutlets or Butterball’s fresh turkey breast for stir-fry, which is already cut into strips.

Stir-fry is a great way to get a wide variety of nutrients like protein and fiber. This dish works with any kind of meat – turkey, chicken, beef – or tofu.

Spaghetti Squash With Meatballs

How to Make It

Step 1

Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm.

Step 2

Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar.

Step 3

Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes.

Step 4

Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese.

Penne With Chicken and Preserved Lemon

When it comes to getting enough protein–from a lean source–chicken is pretty much the MVP. But it can get boring to eat plain chicken breast over and over again. Luckily, we’ve got a flavorful chicken recipe for you that will totally change up your chicken-cooking game. We’ll show you how to make this quick dinner in the video above. Bonus: It has tons of healthy fiber in it too, so you’ll get a nutritious, complete meal in minutes.

One easy way this recipe changes up traditional chicken breast dishes is by not making it the star of the dish. The chicken is mixed in with whole-wheat pasta, which provides fiber and healthy carbs to help fuel you. Whole-wheat pasta is also a low-glycemic food, meaning unlike sugary white pasta, it won’t spike your blood sugar and have you headed for an energy crash later. This pasta keeps your blood sugar and energy steady.

RELATED: 32 Easy Chicken Recipes for Dinner Tonight

This dish also stars lemon and broccoli rabe, which are full of health-protective antioxidants, vitamins, and minerals. Garlic adds immune-boosting properties, and parmesan cheese adds calcium and more protein to the dish. You’ll get 35 grams of protein for just 424 calories per serving. Not bad for a chicken and pasta dish!

Try this dish for a fast weeknight dinner, and if you have leftovers, pack them for lunch the next day. The nutrient-dense, balanced meal is just what your body needs after a long day or a tough workout–it will replenish the nutrients you lost, fill you up so you won’t need to snack afterwards, and give you plenty of energy.

When it comes to getting enough protein–from a lean source–chicken is pretty much the MVP. But it can get boring to eat plain chicken breast over and over again. Luckily, we’ve got a flavorful chicken recipe for you that will totally change up your chicken-cooking game. We’ll show you how to make this quick dinner in the video above. Bonus: It has tons of healthy fiber in it too, so you’ll get a nutritious, complete meal in minutes.

One easy way this recipe changes up traditional chicken breast dishes is by not making it the star of the dish. The chicken is mixed in with whole-wheat pasta, which provides fiber and healthy carbs to help fuel you. Whole-wheat pasta is also a low-glycemic food, meaning unlike sugary white pasta, it won’t spike your blood sugar and have you headed for an energy crash later. This pasta keeps your blood sugar and energy steady.

RELATED: 32 Easy Chicken Recipes for Dinner Tonight

This dish also stars lemon and broccoli rabe, which are full of health-protective antioxidants, vitamins, and minerals. Garlic adds immune-boosting properties, and parmesan cheese adds calcium and more protein to the dish. You’ll get 35 grams of protein for just 424 calories per serving. Not bad for a chicken and pasta dish!

Try this dish for a fast weeknight dinner, and if you have leftovers, pack them for lunch the next day. The nutrient-dense, balanced meal is just what your body needs after a long day or a tough workout–it will replenish the nutrients you lost, fill you up so you won’t need to snack afterwards, and give you plenty of energy.