The Family-Friendly Cookbook: 130 Simple Family-Friendly Recipes to Enjoy Together

Citation preview

Contents Easy Mexican Casserole.................................................................................................................................................... 6 Bubble Pizza...................................................................................................................................................................... 6 Southern Sweet Grilled Pork Chops ................................................................................................................................. 7 Pigs in a Blanket................................................................................................................................................................ 8 Pan-Fried Eggplant............................................................................................................................................................ 8 How to Make Roasted Red Potatoes................................................................................................................................ 9 Black Pepper Beef and Cabbage Stir Fry......................................................................................................................... 10 Broccoli and Chicken Stir-Fry.......................................................................................................................................... 11 Super Easy Chicken and Dumplings................................................................................................................................ 12 Mississippi Roast - Slow Cooker Pepperoncini Pot Roast............................................................................................... 12 Cinnamon Toast.............................................................................................................................................................. 13 Best Fried Walleye.......................................................................................................................................................... 13 Air Fryer Meatloaf .......................................................................................................................................................... 14 Parmesan Garlic Orzo ..................................................................................................................................................... 15 Slow Cooker Eye of Round Roast With Vegetables ........................................................................................................ 16 Honey Butter .................................................................................................................................................................. 17 Chef John's Creamy Mushroom Pasta............................................................................................................................ 17 Breaded Air Fryer Pork Chops ........................................................................................................................................ 18 Easy Shake and Bake Chicken......................................................................................................................................... 19 Rusty Chicken Thighs ...................................................................................................................................................... 20 The Best Homemade Honey Garlic Sauce ...................................................................................................................... 21 5-Ingredient Easy Chocolate Chip Cookies ..................................................................................................................... 21 Easy French Toast Waffles.............................................................................................................................................. 22 Barbacoa-Style Shredded Beef ....................................................................................................................................... 23 Italian Sausage Stuffed Shells ......................................................................................................................................... 24 Roasted Potatoes with Bacon, Cheese, and Parsley ...................................................................................................... 24 Oatmeal Cream Pies with Chocolate .............................................................................................................................. 26 Uglies .............................................................................................................................................................................. 27 Simple Beef Pot Roast .................................................................................................................................................... 28 Hamburger Steak with Onions and Gravy ...................................................................................................................... 29 Turkey Sloppy Joes ......................................................................................................................................................... 30 Honey-Garlic Slow Cooker Chicken Thighs ..................................................................................................................... 30 Breaded Chicken Fingers ................................................................................................................................................ 31 Easy Shake and Bake Chicken......................................................................................................................................... 32 Oven Roasted Teriyaki Chicken ...................................................................................................................................... 33 Chicken Enchiladas I ....................................................................................................................................................... 34 Herbed Chicken Nuggets ................................................................................................................................................ 35 Disney's Ratatouille ........................................................................................................................................................ 36 Slow Cooker Zucchini Soup............................................................................................................................................. 37 Classic Cuban-Style Picadillo........................................................................................................................................... 37 Easy Baked Chicken Tenders .......................................................................................................................................... 38 Tender and Easy Buttermilk Waffles .............................................................................................................................. 39 The Ultimate Berry Crumble........................................................................................................................................... 40 Cloud Bread .................................................................................................................................................................... 41 Honey-Chipotle Chicken ................................................................................................................................................. 42 3-Ingredient Cake Mix Cobbler....................................................................................................................................... 43 Slow Cooker Cilantro Lime Chicken ................................................................................................................................ 43 Sam's Sourdough Waffles............................................................................................................................................... 44 Summer Grilled Shrimp Salad......................................................................................................................................... 45 Simple Tomato Soup....................................................................................................................................................... 46 Baked Panko-Breaded Zucchini Fries ............................................................................................................................. 47 Simple Hamburger Stroganoff........................................................................................................................................ 47 Bunny Pretzels ................................................................................................................................................................ 48 Grilled Lime Cilantro Chicken with Sweet Chili Sauce .................................................................................................... 49 Herb 'n Honey Cucumber Tomato Salad ........................................................................................................................ 50 Basic Mashed Potatoes .................................................................................................................................................. 51 Southern Smothered Pork Chops in Brown Gravy ......................................................................................................... 51 Simple White Cake.......................................................................................................................................................... 52

Cuban-Inspired Slow Cooker Chicken............................................................................................................................. 53 Melinda's Porcupine Meatballs ...................................................................................................................................... 54 Grilled Cheese Sandwich ................................................................................................................................................ 55 Spinach and Chicken Casserole ...................................................................................................................................... 56 Tuna Noodle Casserole I................................................................................................................................................. 57 Mini Meatloaves............................................................................................................................................................. 57 Family Sicilian Sauce and Meatballs ............................................................................................................................... 58 Lasagna Cupcakes........................................................................................................................................................... 60 Glazed Meatloaf II .......................................................................................................................................................... 61 Meatloaf Patties ............................................................................................................................................................. 62 Kids' Favorite Cauliflower ............................................................................................................................................... 62 Homemade Tater Tots.................................................................................................................................................... 63 Tater Tot Bake ................................................................................................................................................................ 64 Vegetable Pizza I............................................................................................................................................................. 64 Kid's Favorite Pizza Casserole ......................................................................................................................................... 65 Thin-Crust Pizza Dough................................................................................................................................................... 66 Super Easy Egg Casserole ............................................................................................................................................... 67 Zucchini and Ground Beef Skillet.................................................................................................................................... 68 Easy Tuna Patties............................................................................................................................................................ 69 Birria de Res Tacos (Beef Birria Tacos) ........................................................................................................................... 69 Chocolate Peanut Butter Cornflake Cookies .................................................................................................................. 71 Philly Steak Sandwich ..................................................................................................................................................... 71 Salt Dough ...................................................................................................................................................................... 72 Keema Aloo (Ground Beef and Potatoes) ...................................................................................................................... 73 Keto Smothered Chicken Thighs..................................................................................................................................... 74 Inside-Out Grilled Cheese Sandwich .............................................................................................................................. 75 Spaghetti Cacio e Pepe ................................................................................................................................................... 76 Cream of Chicken and Artichoke Soup ........................................................................................................................... 76 The Best Baked Rice and Beans...................................................................................................................................... 77 Canning Pizza or Spaghetti Sauce from Fresh Tomatoes ............................................................................................... 78 Quick Pork Fried Rice...................................................................................................................................................... 80 Spicy Tuna Rice Bowl ...................................................................................................................................................... 81 Low-Carb Almond Cinnamon Butter Cookies................................................................................................................. 82 Melt-in-Your-Mouth Slow Cooker Chicken .................................................................................................................... 83 Chef John's Sourdough Bread......................................................................................................................................... 84 Oven Baked Rice............................................................................................................................................................. 85 Garlic Butter ................................................................................................................................................................... 86 3-Ingredient Peanut Butter Cookies............................................................................................................................... 86 Chicken Zucchini Enchiladas ........................................................................................................................................... 87 Spaghetti Sauce with Fresh Tomatoes ........................................................................................................................... 88 Tatertot Casserole .......................................................................................................................................................... 88 Slow-Cooked Chicken and Sausage Gumbo ................................................................................................................... 89 Authentic Mexican Chili Rellenos ................................................................................................................................... 90 Quick Beef Stir-Fry.......................................................................................................................................................... 91 Italian Baked Meatballs .................................................................................................................................................. 92 Spaghetti and Meatballs Muffin Bites ............................................................................................................................ 93 Cheesy Stuffed Shells...................................................................................................................................................... 93 Baked Ziti I ...................................................................................................................................................................... 94 Old Fashioned Mac and Cheese ..................................................................................................................................... 95 Ham and Cheese Bowties ............................................................................................................................................... 96 Eclair Cake ...................................................................................................................................................................... 97 Mom's Fabulous Chicken Pot Pie with Biscuit Crust ...................................................................................................... 98 Best Ever Caramel Rolls .................................................................................................................................................. 99 Two-Ingredient Pizza Dough......................................................................................................................................... 100 Mushroom Pork Chops................................................................................................................................................. 100 Lemon Garlic Chicken ................................................................................................................................................... 101 Best Beef Enchiladas..................................................................................................................................................... 102 Sloppy Joe Casserole .................................................................................................................................................... 103 Extra Easy Hummus ...................................................................................................................................................... 104 Pork Rub Rubbed and Baked Pork Chops ..................................................................................................................... 104 Baked Italian Chicken Dinner........................................................................................................................................ 105

Famous Butter Chicken ................................................................................................................................................ 106 Spinach-Ricotta Quiche ................................................................................................................................................ 106 Instant Pot Chicken and Gravy ..................................................................................................................................... 107 Easy Baked BBQ Pork Chops......................................................................................................................................... 108 Oven-Baked Potato Fries.............................................................................................................................................. 109 Easy Air Fryer Pork Chops............................................................................................................................................. 110 Crazy Cake .................................................................................................................................................................... 111 Corn Dog Muffins.......................................................................................................................................................... 112 Poulet a la Moutarde (Chicken in Dijon Mustard Sauce) ............................................................................................. 112 Instant Pot Coconut Curry Chicken .............................................................................................................................. 113 Frank's Favorite Slow-Cooker Thai Chicken.................................................................................................................. 114 Buffalo Chicken Mac and Cheese ................................................................................................................................. 115 Banana Wake-Up Bars.................................................................................................................................................. 116 Weeknight Sauerbraten Meatballs .............................................................................................................................. 117 The Perfect Peanut Butter Milkshake........................................................................................................................... 118 Easy Grilled Chicken Teriyaki ........................................................................................................................................ 119 Chocolate Eclair Dessert............................................................................................................................................... 119 Cast Iron Buttermilk Biscuits ........................................................................................................................................ 120 Grandma's Caramel Popcorn Balls ............................................................................................................................... 121 First Baby Food: Peas.................................................................................................................................................... 122 Honey Mustard Pork Chops.......................................................................................................................................... 122 Creamy Garlic Butter Sauce.......................................................................................................................................... 123 Frozen Pork Chops in the Instant Pot ........................................................................................................................... 124 Chicken Parmesan with Zucchini Pasta ........................................................................................................................ 125 Sheet Pan Brunch Totchos............................................................................................................................................ 126 Creamy Chicken Cordon Bleu Casserole....................................................................................................................... 127 Chef John's American Goulash ..................................................................................................................................... 128 Lick-the-Spoon Cilantro Jalapeno Aioli......................................................................................................................... 129 Applesauce Pork Chops ................................................................................................................................................ 130 Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)........................................................................................ 131 Potato Latkes I .............................................................................................................................................................. 132 Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots ........................................................................... 133 Cream Cheese Alfredo Sauce ....................................................................................................................................... 134 Mexican Taco Meatloaf ................................................................................................................................................ 134 Addictive Sweet Potato Burritos .................................................................................................................................. 135

Easy Mexican Casserole Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 6 Yield: 6 servings Ingredients • 1 pound lean ground beef • 2 cups salsa • 1 (16 ounce) can chili beans, drained • 3 cups tortilla chips, crushed • 2 cups sour cream • 1 (2 ounce) can sliced black olives, drained • ½ cup chopped green onion • ½ cup chopped fresh tomato • 2 cups shredded Cheddar cheese

Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Step 3 Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese. Step 4 Bake in preheated oven for 30 minutes, or until hot and bubbly. Nutrition Facts Per Serving: 631.9 calories; protein 31.7g 63% DV; carbohydrates 32.8g 11% DV; fat 43.7g 67% DV; cholesterol 119.2mg 40% DV; sodium 1308.3mg 52% DV.

Bubble Pizza Prep: 20 mins Cook: 30 mins Additional: 10 mins Total: 1 hr Servings: 8 Yield: 8 servings Ingredients • 1 pound ground beef • ¼ pound sliced pepperoni sausage • 1 (14 ounce) can pizza sauce • 2 (12 ounce) packages refrigerated buttermilk biscuit dough • ½ onion, sliced and separated into rings • 1 (10 ounce) can sliced black olives • 1 (4.5 ounce) can sliced mushrooms • 1 ½ cups shredded mozzarella cheese • 1 cup shredded Cheddar cheese Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat

until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside. Step 2 Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms. Step 3 Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving. Nutrition Facts Per Serving: 624.1 calories; protein 28.5g 57% DV; carbohydrates 45.4g 15% DV; fat 36.4g 56% DV; cholesterol 79.6mg 27% DV; sodium 1962.1mg 79% DV.

Southern Sweet Grilled Pork Chops Prep: 10 mins Cook: 15 mins Additional: 1 hr Total: 1 hr 25 mins Servings: 3 Yield: 3 servings Ingredients • ½ cup barbeque sauce • ¼ cup apple butter • 2 tablespoons brown sugar • 1 tablespoon ground black pepper • 2 cloves garlic, minced • 3 (4 ounce) pork chops Directions Step 1 Whisk barbeque sauce, apple butter, brown sugar, black pepper, and garlic together in a microwave-safe bowl; heat in microwave until sugar dissolves, about 30 seconds. Stir until sauce is smooth. Place pork chops on a plate and pour sauce over chops. Refrigerate for flavors to soak into pork chops, 1 to 2 hours. Step 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Step 4 Cook pork chops on grill until cooked through, about 15 minutes. An instantread thermometer inserted into the center should read 145 degrees F (63

degrees C). Cook's Note: I use apple butter made with maple syrup for the added flavor. You can adjust the seasonings to your liking. Refrigerating the pork chops with the sauce before cooking is optional. Nutrition Facts Per Serving: 268.6 calories; protein 13.7g 27% DV; carbohydrates 36g 12% DV; fat 7.6g 12% DV; cholesterol 46.2mg 15% DV; sodium 488mg 20% DV.

Pigs in a Blanket Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 6 Yield: 6 servings Ingredients • 8 frankfurter (5 in long x 3/4 in dia, 10 per pound)s frankfurters • 8 slices American processed cheese • 1 (10 ounce) package refrigerated biscuit dough Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks. Step 3 Bake in preheated oven until biscuits are brown, about 10 to 15 minutes. Nutrition Facts Per Serving: 457.7 calories; protein 17.1g 34% DV; carbohydrates 24.8g 8% DV; fat 31.8g 49% DV; cholesterol 57.1mg 19% DV; sodium 1760.4mg 70% DV.

Pan-Fried Eggplant Prep: 10 mins Cook: 3 mins Total: 13 mins Servings: 4 Yield: 4 servings

Ingredients • 1 cup all-purpose flour • ½ cup plain bread crumbs • ⅓ cup Parmesan cheese • 2 teaspoons salt • 2 teaspoons ground black pepper • 1 teaspoon garlic powder • ¼ cup oil for frying • 1 eggplant, cut into 1/8-inch slices Directions Step 1 Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag. Step 2 Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices. Nutrition Facts Per Serving: 244.7 calories; protein 9.2g 18% DV; carbohydrates 42.8g 14% DV; fat 4.5g 7% DV; cholesterol 5.9mg 2% DV; sodium 1367.5mg 55% DV

How to Make Roasted Red Potatoes Cook: 1 hr 5 mins Additional: 15 mins Total: 1 hr 20 mins Servings: 6 Yield: 6 servings Ingredients • ¼ cup olive oil, or more if needed • 2 pounds red potatoes, cut into evenly sized pieces • 5 sprig (blank)s fresh thyme sprigs, or to taste • 1 pinch kosher salt and freshly ground black pepper to taste • 1 pinch cayenne pepper, or to taste • ½ large red bell pepper, seeded and cut into 1-inch pieces Directions Step 1

Preheat oven to 400 degrees F (200 degrees C). Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces. Step 3 Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes. Step 4 Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes. Step 5 Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl. Nutrition Facts Per Serving: 190.4 calories; protein 3g 6% DV; carbohydrates 25g 8% DV; fat 9.3g 14% DV; cholesterolmg; sodium 76.5mg 3% DV.

Black Pepper Beef and Cabbage Stir Fry Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 4 Yield: 4 servings Ingredients • 2 tablespoons vegetable oil • 4 cloves garlic, chopped • ½ pound ground beef • ½ small head cabbage, shredded • 1 red bell pepper, cut into strips • 2 tablespoons soy sauce • 1 teaspoon cornstarch • ½ cup cold water

• 1 teaspoon ground black pepper, or to taste • 1 pinch salt, to taste Directions Step 1 Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat. Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened. Nutrition Facts Per Serving: 280.3 calories; protein 11.6g 23% DV; carbohydrates 9.5g 3% DV; fat 22.1g 34% DV; cholesterol 48.2mg 16% DV; sodium 547.3mg 22% DV.

Broccoli and Chicken Stir-Fry Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 3 Yield: 3 servings Ingredients • ⅔ cup soy sauce • ¼ cup brown sugar • ½ teaspoon ground ginger • 1 pinch red pepper flakes, or to taste • 2 tablespoons water • 2 tablespoons cornstarch • 2 teaspoons vegetable oil, or to taste • 3 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves, cut into chunks • 1 onion, sliced • 3 cups broccoli florets Directions Step 1 Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely. Step 2

Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet. Step 3 Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more. Nutrition Facts Per Serving: 356.1 calories; protein 33.4g 67% DV; carbohydrates 40.7g 13% DV; fat 7.2g 11% DV; cholesterol 71.9mg 24% DV; sodium 3307.3mg 132% DV.

Super Easy Chicken and Dumplings Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 8 Yield: 8 servings Ingredients • 2 (10.5 ounce) cans cream of chicken soup • 3 (14 ounce) cans chicken broth • 3 cups shredded cooked chicken meat • 2 (10 ounce) cans refrigerated biscuit dough Directions Step 1 Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes. Nutrition Facts Per Serving: 400.1 calories; protein 21.5g 43% DV; carbohydrates 36.4g 12% DV; fat 18.1g 28% DV; cholesterol 49.7mg 17% DV; sodium 1923.9mg 77% DV.

Mississippi Roast -Slow Cooker Pepperoncini Pot Roast Prep: 10 mins Cook: 8 hrs Total: 8 hrs 10 mins Servings: 6 Yield: 1 4pound roast Ingredients • 1 (4 pound) beef chuck roast • ¼ cup butter • 5 eaches pepperoncini peppers • 1 (1 ounce) packet ranch dressing mix • 1 (1 ounce) packet dry au jus mix Directions Step 1 Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket. Cook on Low for 8 hours. Cook's Note: Substitute beef round or beef brisket for the beef chuck, if desired. Nutrition Facts Per Serving: 536.7 calories; protein 36.5g 73% DV; carbohydrates 5.8g 2% DV; fat 39.3g 60% DV; cholesterol 151.2mg 50% DV; sodium 1479.1mg 59% DV.

Cinnamon Toast Prep: 5 mins Cook: 2 mins Total: 7 mins Servings: 2 Yield: 2 servings Ingredients • 2 slices white bread • 2 teaspoons butter or margarine • 2 tablespoons white sugar • 1 teaspoon ground cinnamon Directions Step 1

Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast. Nutrition Facts Per Serving: 153.6 calories; protein 2g 4% DV; carbohydrates 26.1g 8% DV; fat 4.9g 8% DV; cholesterol 10.8mg 4% DV; sodium 199.2mg 8% DV.

Best Fried Walleye Prep: 30 mins Cook: 15 mins Total: 45 mins Servings: 4 Yield: 4 servings Ingredients • 4 (6 ounce) fillet BLANKS walleye fillets • 2 large eggs eggs, beaten • ½ cup all-purpose flour • ½ teaspoon garlic powder • 1 pinch salt • ½ teaspoon ground black pepper • 2 cups crushed saltine crackers • 1 quart vegetable oil for frying • 1 lemon, cut into wedges Directions Step 1 Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary. Step 2 Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl. Step 3 Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C). Step 4 Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot

oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges. Cook's Note: To crush the saltines, place the crackers in a resealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you've got) until they are a fine "bread crumb" consistency. Nutrition Facts Per Serving: 591.7 calories; protein 38.8g 78% DV; carbohydrates 40.2g 13% DV; fat 30.6g 47% DV; cholesterol 229.4mg 77% DV; sodium 492.1mg 20% DV.

Air Fryer Meatloaf Prep: 10 mins Cook: 25 mins Additional: 10 mins Total: 45 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound lean ground beef • 1 egg, lightly beaten • 3 tablespoons dry bread crumbs • 1 small onion, finely chopped • 1 tablespoon chopped fresh thyme • 1 teaspoon salt • 1 pinch ground black pepper to taste • 2 medium (blank)s mushrooms, thickly sliced • 1 tablespoon olive oil, or as needed Directions Preheat an air fryer to 392 degrees F (200 degrees C). Step 2 Combine ground beef, egg, bread crumbs, onion, thyme, salt, and pepper in a bowl. Knead and mix thoroughly. Step 3 Transfer beef mixture to a baking pan and smooth the top. Press mushrooms into the top and coat with olive oil. Place the pan into the air fryer basket and slide into the air fryer. Step 4 Set air fryer timer for 25 minutes and roast meatloaf until nicely browned.

Step 5 Let meatloaf rest at least 10 minutes before slicing into wedges and serving. Nutrition Facts Per Serving: 296.8 calories; protein 24.8g 50% DV; carbohydrates 5.9g 2% DV; fat 18.8g 29% DV; cholesterol 125.5mg 42% DV; sodium 706.5mg 28% DV.

Parmesan Garlic Orzo Prep: 5 mins Cook: 20 mins Total: 25 mins Servings: 4 Yield: 4 servings Ingredients • 1 cup orzo pasta • ¼ cup butter • 2 teaspoons minced garlic • ¼ cup Parmesan cheese • 2 tablespoons milk • 1 tablespoon chopped fresh parsley • ½ teaspoon salt and ground black pepper Directions Step 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Step 2 Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper. Nutrition Facts Per Serving: 327 calories; protein 9.7g 19% DV; carbohydrates 39.7g 13% DV; fat 14.3g 22% DV; cholesterol 35.5mg 12% DV; sodium 454mg 18% DV.

Slow Cooker Eye of Round Roast With Vegetables

Prep: 15 mins Cook: 8 hrs Total: 8 hrs 15 mins Servings:10 Yield: 10 servings Ingredients • 1 teaspoon paprika • 1 teaspoon dried oregano • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon salt • 1 teaspoon ground black pepper • 1 (3.5 pound) eye of round roast • 6 eaches Yukon Gold potatoes, peeled and quartered • 2 carrot, (7-1/2")s carrots, cut into 2-inch pieces • 2 stalks celery, diced • 2 eaches sweet onions, diced • 1 cup beef broth • ½ cup Marsala wine • 1 (1.2 ounce) package dry beef gravy mix • 1 tablespoon all-purpose flour Directions Step 1 Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast. Step 2 Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables. Step 3 Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables. Step 4 Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours). Step 5 Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables. Nutrition Facts Per Serving: 414.7 calories; protein 50.4g 101% DV; carbohydrates 31.9g 10% DV; fat 7.1g 11% DV; cholesterol 87.7mg 29% DV; sodium 599.1mg 24% DV.

Honey Butter

Prep: 10 mins Total: 10 mins Servings: 8 Yield: 8 servings Ingredients • ¾ cup butter, room temperature • ¼ cup honey Directions Step 1 In a small bowl mix butter and honey until smooth. Step 2 Store, covered, in the refrigerator. Nutrition Facts Per Serving: 184.8 calories; protein 0.2g; carbohydrates 8.7g 3% DV; fat 17.3g 27% DV; cholesterol 45.8mg 15% DV; sodium 123mg 5% DV.

Chef John's Creamy Mushroom Pasta Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 6 Yield: 6 servings Ingredients • 2 tablespoons olive oil • ¾ pound fresh white mushrooms, sliced • ¼ pound fresh shiitake mushrooms, stemmed and sliced • 1 pinch salt and ground black pepper to taste • 2 cloves garlic, minced • 2 fluid ounces sherry • 1 cup chicken stock • 1 cup heavy whipping cream • 8 ounces fettuccine pasta • 1 ½ teaspoons chopped fresh thyme • 1 ½ teaspoons chopped fresh chives • 1 ½ teaspoons chopped fresh tarragon • 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided Directions Heat olive oil in a large skillet over medium heat. Cook and stir white and

shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes. Step 2 Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes. Step 3 Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly. Step 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm. Step 5 Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted. Step 6 Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon ParmigianoReggiano cheese for garnish. Nutrition Facts Per Serving: 375.3 calories; protein 11.1g 22% DV; carbohydrates 33.6g 11% DV; fat 22.4g 34% DV; cholesterol 60.6mg 20% DV; sodium 371.3mg 15% DV.

Breaded Air Fryer Pork Chops Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 4 Yield: 4 servings Ingredients • 4 eaches boneless, center-cut pork chops, 1-inch thick • 1 teaspoon Cajun seasoning

• 1 ½ cups cheese and garlic flavored croutons • 2 large eggs eggs • 1 serving cooking spray Directions Step 1 Preheat the air fryer to 390 degrees F (200 degrees C). Place pork chops on a plate and season both sides with Cajun seasoning. Step 3 Pulse croutons in a small food processor until they have a fine consistency; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Dip pork chops into eggs, letting excess drip off. Coat chops in crouton breading and set on a plate. Mist chops with cooking spray. Step 4 Spray basket of the air fryer with cooking spray and place chops inside, making sure to not overcrowd the fryer. You may have to do two batches depending on the size of your air fryer. Step 5 Cook for 5 minutes. Flip chops and mist again with cooking spray if there are dry or powdery areas. Cook 5 minutes more. Repeat with remaining chops. Cook's Notes: Keep chops warm in an oven on the lowest setting while air frying remaining chops. For thicker chops, add an extra minute to the cook time. For thinner chops, cook 1 minute less. Nutrition Facts Per Serving: 393.9 calories; protein 44.7g 89% DV; carbohydrates 10g 3% DV; fat 18.1g 28% DV; cholesterol 218mg 73% DV; sodium 428.9mg 17% DV.

Easy Shake and Bake Chicken Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 6 Yield: 6 servings Ingredients • 3 pounds chicken, cut into pieces • ½ cup all-purpose flour • 1 teaspoon salt • 1 teaspoon paprika

• ¼ teaspoon sage • ¼ teaspoon ground black pepper • ½ cup butter Directions Step 1 Preheat oven to 450 degrees F (230 degrees C). Step 2 Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear. Nutrition Facts Per Serving: 459.7 calories; protein 31.9g 64% DV; carbohydrates 8.2g 3% DV; fat 32.6g 50% DV; cholesterol 137.7mg 46% DV; sodium 590.1mg 24% DV.

Rusty Chicken Thighs Prep: 15 mins Cook: 20 mins Additional: 3 hrs 5 mins Total: 3 hrs 40 mins Servings: 8 Yield: 8 servings Ingredients • 1 clove garlic, sliced, or more to taste • 2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste • 1 ½ tablespoons maple syrup • 2 tablespoons soy sauce • 2 tablespoons mayonnaise • 3 tablespoons rice vinegar • 1 pinch salt and freshly ground black pepper to taste • 2 pounds skinless, boneless chicken thighs • 1 lime, cut into 8 wedges Directions Step 1 Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.

Step 2 Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt. Step 3 Preheat charcoal grill to high heat. Step 4 Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes. Step 5 Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges. Nutrition Facts Per Serving: 194.2 calories; protein 19.5g 39% DV; carbohydrates 4g 1% DV; fat 10.8g 17% DV; cholesterol 71.4mg 24% DV; sodium 310.9mg 12% DV.

The Best Homemade Honey Garlic Sauce Prep: 5 mins Cook: 13 mins Total: 18 mins Servings: 16 Yield: 2 cups Ingredients • 1 tablespoon canola oil • 3 cloves garlic, minced • ¾ cup ketchup • ½ cup honey • ¼ cup soy sauce Directions Step 1 Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir

until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes. Nutrition Facts Per Serving: 42.9 calories; protein 0.3g 1% DV; carbohydrates 9.2g 3% DV; fat 0.9g 1% DV; cholesterolmg; sodium 226mg 9% DV.

5-Ingredient Easy Chocolate Chip Cookies Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 24 Yield: 2 dozen cookies Ingredients • 3 cups all-purpose flour • ¾ cup brown sugar • 2 large eggs eggs • 1 cup butter, softened • 1 cup semi-sweet chocolate chips Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart. Step 3 Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool. Cook's Note: You can use white sugar in place of the brown sugar, but I prefer brown sugar. Nutrition Facts Per Serving: 181.4 calories; protein 2.5g 5% DV; carbohydrates 20.8g 7% DV; fat 10.3g 16% DV; cholesterol 35.8mg 12% DV; sodium 62.7mg 3% DV.

Easy French Toast Waffles Prep: 10 mins Cook: 3 mins Additional: 2 mins Total: 15 mins Servings: 2 Yield: 4 slices Ingredients • 1 serving cooking spray • ½ cup whole milk • 2 large eggs large eggs • 1 tablespoon maple syrup • ½ teaspoon vanilla extract • 1 pinch salt • 4 pieces 1/2-inch thick pieces brioche Directions Step 1 Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray. Step 2 Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip bread slices 1 at a time in the egg mixture, coating both sides completely. Lift bread with a slotted spatula to allow excess egg mixture to drain back into the bowl. Place dipped bread slices on a rimmed baking sheet and let rest until mixture soaks in, about 2 minutes. Step 3 Place dipped bread in the preheated waffle iron. Gently close the lid without forcing it down. Cook according to manufacturer's instructions until golden brown, 3 to 5 minutes. Repeat with remaining slices. Cook's Notes: Substitute heavy whipping cream or half-and-half for the whole milk, if desired. Substitute cinnamon-swirl bread, French bread, or Hawaiian sweet bread for the brioche, if desired. Nutrition Facts Per Serving: 671.4 calories; protein 23.3g 47% DV; carbohydrates 81.3g 26% DV; fat 27.8g 43% DV; cholesterol 335.3mg 112% DV; sodium 799.7mg 32% DV.

Barbacoa-Style Shredded Beef

Prep: 25 mins Cook: 8 hrs 4 mins Additional: 10 mins Total: 8 hrs 39 mins Servings: 8 Yield: 8 servings Ingredients • 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks • 1 pinch salt and ground black pepper to taste • 2 tablespoons vegetable oil • ½ cup beef broth • ¼ cup apple cider vinegar • ¼ cup fresh lime juice • 4 peppers chipotle peppers in adobo sauce, chopped • 5 cloves garlic, chopped • 1 tablespoon ground cumin • 1 tablespoon dried oregano • ¼ teaspoon ground cloves • 3 leaf (blank)s bay leaves Directions Step 1 Season beef chunks with salt and pepper on all sides. Step 2 Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker. Step 3 Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves. Step 4 Cook on Low until beef is fork-tender, 8 to 10 hours. Step 5 Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving. Nutrition Facts Per Serving: 302.8 calories; protein 20.3g 41% DV; carbohydrates 2.6g 1% DV; fat 22.9g 35% DV; cholesterol 77.5mg 26% DV; sodium 150.3mg 6% DV.

Italian Sausage Stuffed Shells

Servings: 8 Yield: 8 servings Ingredients • 1 (16 ounce) package jumbo pasta shells • 3 teaspoons vegetable oil, divided • 1 pound bulk Italian sausage • 1 (16 ounce) package finely shredded mozzarella cheese, divided • 1 teaspoon dried Italian seasoning, plus more for garnish if desired • 1 (24 ounce) jar prepared marinara sauce Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish. Step 2 Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool. Step 3 Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease. Step 4 Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil. Step 5 Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired. Cook's Note: If you don't like a lot of sauce, adjust to suit your personal tastes. And if you prefer, you can sprinkle parsley flakes on the baked shells instead of Italian seasoning. Nutrition Facts Per Serving: 578.2 calories; protein 30.2g 60% DV; carbohydrates 57.3g 19% DV; fat

24.6g 38% DV; cholesterol 60.3mg 20% DV; sodium 1171.4mg 47% DV.

Roasted Potatoes with Bacon, Cheese, and Parsley Prep: 30 mins Cook: 1 hr 7 mins Additional: 10 mins Total: 1 hr 47 mins Servings: 8 Yield: 8 servings Ingredients • 3 pounds Yukon Gold potatoes • 1 tablespoon salt • 6 slices bacon, halved and cut crosswise into 1/2-inch pieces • 2 tablespoons olive oil • 1 pinch salt and freshly ground black pepper to taste • ½ cup grated Parmigiano-Reggiano cheese • 2 cloves garlic, finely chopped • ¼ cup fresh Italian flat-leaf parsley Directions Step 1 Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C). Step 2 Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain. Step 3 Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks. Step 4 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet. Step 5 Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan. Step 6 Roast potatoes in the preheated oven until golden brown on the bottom, about

30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C). Step 7 Turn potatoes over in baking pan. Top with bacon pieces, ParmigianoReggiano cheese, and garlic. Drizzle remaining bacon fat on top. Step 8 Return to the preheated oven and continue roasting until ParmigianoReggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve. Cook's Notes: You can roast potatoes on a rimmed baking sheet instead of using a baking pan if desired. If preparing for a dinner party, the potatoes can be boiled and peeled a day ahead. Chill in an airtight container. Then partially bake them up to 6 hours in advance; cook up to the point where you turn them over in step 7. Take out of oven and let stand at room temperature covered loosely with aluminum foil. Remove foil and top potatoes with cheese, bacon, and garlic 15 to 20 minutes before serving; proceed with step 8. Nutrition Facts Per Serving: 221.5 calories; protein 8g 16% DV; carbohydrates 30.4g 10% DV; fat 7.8g 12% DV; cholesterol 12mg 4% DV; sodium 1138.2mg 46% DV.

Oatmeal Cream Pies with Chocolate Prep: 30 mins Cook: 10 mins Additional: 1 hr 2 mins Total: 1 hr 42 mins Servings: 24 Yield: 2 dozen Ingredients • ¾ cup butter, softened • ¾ cup light brown sugar • ½ cup white sugar • 1 egg • 1 tablespoon whole milk • 1 teaspoon vanilla extract • 1 ½ cups quick-cooking oats • ¾ cup all-purpose flour • 2 tablespoons cocoa powder, sifted • 1 teaspoon ground cinnamon • ½ teaspoon baking soda

• ½ teaspoon baking powder • ½ teaspoon kosher salt • ½ cup mini chocolate chips Filling: • 1 (4 ounce) package cream cheese, softened • ½ cup vegetable shortening • 1 cup marshmallow cream (such as Marshmallow Fluff) • 2 teaspoons whole milk • ½ teaspoon vanilla extract • 2 cups confectioners' sugar, or more as needed Directions Step 1 Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract. Step 2 Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula. Step 3 Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour. Step 4 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Step 5 Scoop small balls of dough onto the lined baking sheets using a small cookie scoop. Step 6 Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely. Step 7 Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency. Step 8 Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with

remaining cookies and filling. Cook's Notes: Substitute raisins for the chocolate chips if preferred. You can use butter or margarine in place of the vegetable shortening, but you'll sacrifice the bright white color of the filling. Nutrition Facts Per Serving: 257.6 calories; protein 2g 4% DV; carbohydrates 33.9g 11% DV; fat 13.4g 21% DV; cholesterol 28.2mg 9% DV; sodium 140.6mg 6% DV.

Uglies Prep: 20 mins Cook: 15 mins Additional: 5 mins Total: 40 mins Servings: 8 Yield: 8 servings Ingredients • 1 pound ground beef chuck • ½ cup chopped onion • ½ teaspoon garlic powder • 1 ½ cups barbeque sauce • 1 (10 ounce) package refrigerated biscuit dough • 2 cups shredded Cheddar cheese Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups. Step 2 In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes. Step 3 Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese. Step 4 Bake in preheated oven until biscuits are baked, cheese is melted and tops are

golden brown, about 15 minutes. Nutrition Facts Per Serving: 360.3 calories; protein 17.2g 34% DV; carbohydrates 33.6g 11% DV; fat 17.2g 26% DV; cholesterol 56.2mg 19% DV; sodium 1091.1mg 44% DV.

Simple Beef Pot Roast Prep: 15 mins Cook: 3 hrs 15 mins Total: 3 hrs 30 mins Servings: 6 Yield: 6 servings Ingredients • 1 tablespoon vegetable oil • 3 ½ pounds beef chuck pot roast • 2 teaspoons salt • 1 teaspoon ground black pepper • 1 cup diced carrots • 1 cup diced celery • 1 cup diced onion • ¼ cup butter • 1 teaspoon dried rosemary Directions Step 1 Preheat the oven to 275 degrees F (135 degrees C). Step 2 Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate. Step 3 Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid. Step 4 Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired. Nutrition Facts

Per Serving: 506.9 calories; protein 31.7g 64% DV; carbohydrates 5.6g 2% DV; fat 39.2g 60% DV; cholesterol 140.6mg 47% DV; sodium 883.5mg 35% DV.

Hamburger Steak with Onions and Gravy Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound ground beef • 1 egg • ¼ cup bread crumbs • ⅛ teaspoon ground black pepper • ½ teaspoon seasoned salt • ½ teaspoon onion powder • ½ teaspoon garlic powder • 1 teaspoon Worcestershire sauce • 1 tablespoon vegetable oil • 1 cup thinly sliced onion • 2 tablespoons all-purpose flour • 1 cup beef broth • 1 tablespoon cooking sherry • ½ teaspoon seasoned salt Directions Step 1 In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. Step 2 Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. Step 3 Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the

beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Nutrition Facts Per Serving: 318.8 calories; protein 23.1g 46% DV; carbohydrates 13.5g 4% DV; fat 18.5g 29% DV; cholesterol 115.3mg 38% DV; sodium 597.2mg 24% DV.

Turkey Sloppy Joes Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 8 Yield: 8 sandwiches Ingredients • 2 ½ pounds ground turkey • ½ cup chopped onion • ½ cup chopped green bell pepper • ½ cup chopped tomato • 1 cup no-salt-added ketchup • 7 tablespoons barbeque sauce • 2 tablespoons prepared yellow mustard • 1 tablespoon vinegar • ½ teaspoon celery seed • ½ teaspoon ground black pepper • ½ teaspoon red pepper flakes, or to taste • 8 eaches hamburger bun, split and toasted Directions Step 1 Heat a nonstick skillet over medium heat; cook and stir turkey, onion, bell pepper, and tomato until turkey is crumbly and no longer pink, about 5 minutes. Stir in ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Serve turkey mixture on toasted hamburger buns. Nutrition Facts Per Serving: 393.1 calories; protein 32.8g 66% DV; carbohydrates 36.4g 12% DV; fat 13.3g 20% DV; cholesterol 104.8mg 35% DV; sodium 525.3mg 21% DV.

Honey-Garlic Slow Cooker Chicken Thighs Prep: 10 mins Cook: 6 hrs Total: 6 hrs 10 mins Servings: 4 Yield: 4 servings Ingredients • 4 eaches skinless, boneless chicken thighs • ½ cup soy sauce • ½ cup ketchup • ⅓ cup honey • 3 cloves garlic, minced • 1 teaspoon dried basil Directions Step 1 Lay chicken thighs into the bottom of a 4-quart slow cooker. Step 2 Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Step 3 Cook on Low for 6 hours. Nutrition Facts Per Serving: 324.5 calories; protein 21.9g 44% DV; carbohydrates 34.2g 11% DV; fat 11.9g 18% DV; cholesterol 70.9mg 24% DV; sodium 2203.7mg 88% DV.

Breaded Chicken Fingers Prep: 20 mins Cook: 10 mins Additional: 2 hrs Total: 2 hrs 30 mins Servings: 8 Yield: 8 servings Ingredients • 6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - cut into 1/2 inch strips • 1 egg, beaten

• 1 cup buttermilk • 1 ½ teaspoons garlic powder • 1 cup all-purpose flour • 1 cup seasoned bread crumbs • 1 teaspoon salt • 1 teaspoon baking powder • 1 quart oil for frying Directions Step 1 Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. Step 2 In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Step 3 Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C). Step 4 Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels. Note The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. Nutrition Facts Per Serving: 345.7 calories; protein 25.4g 51% DV; carbohydrates 24.6g 8% DV; fat 15.7g 24% DV; cholesterol 78.6mg 26% DV; sodium 703.7mg 28% DV.

Easy Shake and Bake Chicken Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 6 Yield: 6 servings Ingredients

• 3 pounds chicken, cut into pieces • ½ cup all-purpose flour • 1 teaspoon salt • 1 teaspoon paprika • ¼ teaspoon sage • ¼ teaspoon ground black pepper • ½ cup butter Directions Step 1 Preheat oven to 450 degrees F (230 degrees C). Step 2 Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Step 3 Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear. Nutrition Facts Per Serving: 459.7 calories; protein 31.9g 64% DV; carbohydrates 8.2g 3% DV; fat 32.6g 50% DV; cholesterol 137.7mg 46% DV; sodium 590.1mg 24% DV.

Oven Roasted Teriyaki Chicken Prep 30 m Cook 1 h Ready In 1 h 30 m Ingredients • 1 h 30 m 6 servings 207 cals • 1 tablespoon cornstarch • 1 tablespoon cold water • 1/2 cup SPLENDA No Calorie Sweetener, Granulated • 1/2 cup soy sauce • 1/4 cup cider vinegar • 1 clove garlic, minced • 1/2 teaspoon ground ginger • 1/4 teaspoon ground black pepper

• 12 skinless chicken thighs Directions Step 1 In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA(R) Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Step 2 Preheat oven to 425 degrees F (220 degrees C). Step 3 Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Step 4 Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. Footnotes Note This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook. Serving Size: 3/4 cup teriyaki chicken Nutrition Facts Per Serving: 207 calories; 9.8 g fat; 3.3 g carbohydrates; 24.7 g protein; 85 mg cholesterol; 1282 mg sodium.

Chicken Enchiladas I Prep: 30 mins Cook: 30 mins Additional: 30 mins Total: 1 hr 30 mins Servings: 8 Yield: 8 servings Ingredients • 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves • 1 onion, chopped • ½ pint sour cream • 1 cup shredded Cheddar cheese • 1 tablespoon dried parsley • ½ teaspoon dried oregano • ½ teaspoon ground black pepper

• ½ teaspoon salt • 1 (15 ounce) can tomato sauce • ½ cup water • 1 tablespoon chili powder • ⅓ cup chopped green bell pepper • 1 clove garlic, minced • 8 (10 inch) flour tortillas • 1 (12 ounce) jar taco sauce • ¾ cup shredded Cheddar cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. Step 3 Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving. Nutrition Facts Per Serving: 498.4 calories; protein 26.7g 53% DV; carbohydrates 49.7g 16% DV; fat 15.9g 25% DV; cholesterol 72.2mg 24% DV; sodium 1226.7mg 49% DV.

Herbed Chicken Nuggets Prep: 25 mins Cook: 15 mins Total: 40 mins Servings: 4 Yield: 4 servings Ingredients • 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts • 2 large eggs eggs, beaten • 1 tablespoon water

• 1 teaspoon chopped fresh parsley • ½ teaspoon dried thyme • 1 pinch crushed red pepper flakes • ½ cup dried bread crumbs, seasoned • ½ cup wheat germ • 1 teaspoon dried basil • 1 teaspoon ground black pepper • 1 tablespoon vegetable oil Directions Step 1 Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray. Step 2 Trim any fat from chicken and cut into 1-inch cubes. Step 3 In a bowl, beat the eggs with the water and add the chicken. Step 4 Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat. Step 5 Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes. Nutrition Facts Per Serving: 308.8 calories; protein 36g 72% DV; carbohydrates 18.7g 6% DV; fat 9.7g 15% DV; cholesterol 161.6mg 54% DV; sodium 378.1mg 15% DV.

Disney's Ratatouille Prep: 45 mins Cook: 45 mins Total: 1 hr 30 mins Servings: 4 Yield: 4 servings Ingredients • 1 (6 ounce) can tomato paste • ½ onion, chopped • ¼ cup minced garlic

• 1 tablespoon olive oil • ¾ cup water • 1 pinch salt and ground black pepper to taste • 1 small eggplant, trimmed and very thinly sliced • 1 zucchini, trimmed and very thinly sliced • 1 yellow squash, trimmed and very thinly sliced • 1 red bell pepper, cored and very thinly sliced • 1 yellow bell pepper, cored and very thinly sliced • 3 tablespoons olive oil, or to taste • 1 teaspoon fresh thyme leaves, or to taste • 3 tablespoons mascarpone cheese Directions Step 1 Preheat the oven to 375 degrees F (190 degrees C). Step 2 Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. Step 3 Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. Step 4 Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese. Nutrition Facts Per Serving: 275.1 calories; protein 5.7g 11% DV; carbohydrates 25g 8% DV; fat 19.1g 29% DV; cholesterol 13.1mg 4% DV; sodium 353mg 14% DV.

Slow Cooker Zucchini Soup Prep: 30 mins Cook: 4 hrs 15 mins Total: 4 hrs 45 mins Servings: 6 Yield: 6 servings Ingredients • 1 ½ pounds sweet Italian sausage

• 2 cups 1/2-inch pieces celery • 2 pounds zucchini, cut into 1/2-inch slices • 2 (28 ounce) cans diced tomatoes • 2 eaches green bell peppers, cut into 1/2-inch slices • 1 cup chopped onion • 2 teaspoons salt • 1 teaspoon white sugar • 1 teaspoon dried oregano • 1 teaspoon Italian seasoning • 1 teaspoon dried basil • ¼ teaspoon garlic powder • 6 tablespoons grated Parmesan cheese, or to taste Directions Step 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes. Step 2 Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker. Step 3 Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese. Nutrition Facts Per Serving: 389.2 calories; protein 21.8g 44% DV; carbohydrates 25.8g 8% DV; fat 23.6g 36% DV; cholesterol 49mg 16% DV; sodium 2218.3mg 89% DV.

Classic Cuban-Style Picadillo Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 4 Yield: 4 servings Ingredients • 1 tablespoon olive oil • 1 clove garlic, minced, or more to taste • 1 small onion, chopped • ½ green bell pepper, chopped

• 1 pound lean ground beef • 6 eaches large pitted green olives, quartered • ½ cup raisins • 1 tablespoon capers • 1 (8 ounce) can tomato sauce • 2 (1.41 ounce) packages sazon seasoning (such as Goya) • 1 tablespoon ground cumin • 1 teaspoon white sugar • 1 pinch salt to taste Directions Step 1 Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes. Step 2 Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes. Step 3 Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture. Step 4 Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes. Nutrition Facts Per Serving: 349.7 calories; protein 23.7g 47% DV; carbohydrates 23.8g 8% DV; fat 18.5g 29% DV; cholesterol 74.3mg 25% DV; sodium 3571.8mg 143% DV.

Easy Baked Chicken Tenders Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 4 Yield: 4 servings Ingredients • 1 serving vegetable cooking spray (such as I Can't Believe It's Not Butter!) • 1 egg, beaten • 1 ¼ cups panko bread crumbs • 2 teaspoons garlic powder • 1 teaspoon onion powder • 1 teaspoon paprika

• 1 teaspoon kosher salt • 1 teaspoon ground black pepper • 4 eaches skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise Directions Step 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil or wax paper and spray with cooking spray. Step 2 Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken. Step 3 Spray each chicken tender with cooking spray 2 times. Step 4 Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven. Step 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Step 6 Broil tenders in the preheated oven for extra crunch, about 2 minutes more. Cook's Note: You can marinate the tenders in light buttermilk in the refrigerator for 1 hour instead of dipping in the beaten egg. Nutrition Facts Per Serving: 172 calories; protein 16.7g 34% DV; carbohydrates 25.6g 8% DV; fat 3.7g 6% DV; cholesterol 72.2mg 24% DV; sodium 688.7mg 28% DV.

Tender and Easy Buttermilk Waffles

Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 6 Yield: 6 servings Ingredients • 2 cups all-purpose flour • 2 tablespoons white sugar • 2 teaspoons baking powder • 1 teaspoon baking soda • ½ teaspoon salt • 2 cups low-fat buttermilk • ⅓ cup melted butter • 2 large eggs, lightly beaten • 1 teaspoon vanilla extract Directions Step 1 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract. Step 2 Preheat a waffle iron according to manufacturer's instructions. Step 3 Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions. Cook's Note: You can heat the oven to about 250 degrees F (120 degrees C) to 275 degrees F (135 degrees C), and place a rack on a baking sheet to keep waffles warm as you make the whole batch. Nutrition Facts Per Serving: 317.6 calories; protein 9.2g 18% DV; carbohydrates 40.5g 13% DV; fat 13g 20% DV; cholesterol 92.4mg 31% DV; sodium 748.7mg 30% DV.

The Ultimate Berry Crumble Prep: 15 mins Cook: 40 mins Additional: 30 mins Total: 1 hr 25 mins Servings: 8 Yield: 1 2-quart baking dish Ingredients

For the Crumble: • 2 cups all-purpose flour • ¼ teaspoon fine salt • ¾ teaspoon baking powder • ¾ cup white sugar • ¾ cup frozen unsalted butter • 1 ½ teaspoons vanilla extract • 2 large egg yolks • 1 teaspoon apple cider vinegar, or as needed For the Fruit Mixture: • 1 cup blueberries • 1 cup raspberries • 1 cup blackberries • 1 teaspoon lemon zest • 2 teaspoons fresh lemon juice • ⅓ cup white sugar • 2 teaspoons cornstarch • 1 pinch cayenne pepper Directions Step 1 Preheat the oven to 375 degrees F (190 degrees C). Step 2 Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed. Step 3 Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved. Step 4 Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps. Step 5

Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes. Chef's Notes: You can use self-rising flour and skip the all-purpose flour, salt, and baking powder combination. Use any variety of berries; ripe peaches and other summer stone fruit would also be fantastic. You can use frozen berries, which are a lot juicier, so keep that in mind when making cornstarch-related decisions. If you want a pie-like filling, you'll want to toss in about 1 to 4 teaspoons of cornstarch, otherwise for a runnier fruit mixture cut it in half, or leave it out altogether. Nutrition Facts Per Serving: 415.7 calories; protein 4.6g 9% DV; carbohydrates 58.2g 19% DV; fat 18.9g 29% DV; cholesterol 97mg 32% DV; sodium 123.9mg 5% DV.

Cloud Bread Prep: 10 mins Cook: 17 mins Additional: 5 mins Total: 32 mins Servings: 8 Yield: 8 rounds Ingredients • 2 tablespoons cream cheese • 2 large eggs eggs, separated • ¼ teaspoon baking powder Directions Step 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Step 2 Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth. Step 3 Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form. Step 4 Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color. Step 5 Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon. Step 6

Bake in the preheated oven until golden brown, 17 to 20 minutes. Nutrition Facts Per Serving: 30.6 calories; protein 1.8g 4% DV; carbohydrates 0.2g; fat 2.5g 4% DV; cholesterol 50.5mg 17% DV; sodium 43.5mg 2% DV.

Honey-Chipotle Chicken Prep: 10 mins Cook: 5 hrs 30 mins Total: 5 hrs 40 mins Servings: 6 Yield: 6 servings Ingredients • ⅓ cup honey • 6 cloves garlic • 4 peppers chipotle peppers in adobo sauce • 6 eaches skinless, boneless chicken breasts, or more to taste • 2 (15 ounce) cans black beans, drained and rinsed Directions Step 1 Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth. Step 2 Place chicken breasts in the bottom of a slow cooker and mix in honeychipotle sauce. Step 3 Cook in the slow cooker on Low for 5 hours. Step 4 Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans. Step 5 Continue to cook on Low until cooked through, about 30 minutes more. Cook's Note: Make this dish into a burrito with your other burrito fixings. Or, if you subtract the beans, it's great on a bun. Nutrition Facts Per Serving: 309.9 calories; protein 30.8g 62% DV; carbohydrates 40.6g 13% DV; fat 2.9g 4% DV; cholesterol 58.5mg 20% DV; sodium 635.3mg 25% DV.

3-Ingredient Cake Mix Cobbler Prep: 5 mins Cook: 50 mins Total: 55 mins Servings: 8 Yield: 8 servings Ingredients • 2 (15.25 ounce) cans peaches in light syrup • 1 (18.25 ounce) box yellow cake mix • ½ cup butter, melted Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Pour peaches into a baking dish. Sprinkle cake mix on top and pour melted butter all over. Step 3 Bake in the preheated oven until golden brown, about 50 minutes. Nutrition Facts Per Serving: 439.3 calories; protein 3.5g 7% DV; carbohydrates 66.2g 21% DV; fat 19g 29% DV; cholesterol 31.8mg 11% DV; sodium 511.7mg 21% DV.

Slow Cooker Cilantro Lime Chicken Prep: 10 mins Cook: 4 hrs Total: 4 hrs 10 mins Servings: 6 Yield: 6 servings Ingredients • 1 (16 ounce) jar salsa • 1 (1.25 ounce) package dry taco seasoning mix • 1 lime, juiced • 3 tablespoons chopped fresh cilantro • 3 pounds skinless, boneless chicken breast halves Directions Step 1 Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa

mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve. Nutrition Facts Per Serving: 271.9 calories; protein 45.3g 91% DV; carbohydrates 9.3g 3% DV; fat 4.7g 7% DV; cholesterol 117.2mg 39% DV; sodium 975.9mg 39% DV.

Sam's Sourdough Waffles Prep: 15 mins Cook: 3 mins Additional: 4 hrs Total: 4 hrs 18 mins Servings: 15 Yield: 5 cups batter Ingredients • 2 cups all-purpose flour • 1 ½ cups water • 1 cup sourdough starter • ½ cup vegetable oil • 2 large eggs eggs • 2 tablespoons white sugar • 2 teaspoons salt • 1 tablespoon water • 1 teaspoon baking soda Directions Step 1 Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight. Step 2 Stir oil, eggs, sugar, and salt into the batter; mix well to combine. Step 3 Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula. Step 4 Preheat a waffle iron according to manufacturer's instructions. Step 5 Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

Cook's Note: You can also make pancakes with this batter. Cook on a griddle as you would any other pancake recipe. Nutrition Facts Per Serving: 164.8 calories; protein 3.7g 7% DV; carbohydrates 19.1g 6% DV; fat 8.2g 13% DV; cholesterol 24.9mg 8% DV; sodium 408.2mg 16% DV.

Summer Grilled Shrimp Salad Prep: 30 mins Cook: 5 mins Total: 35 mins Servings: 2 Yield: 2 servings Ingredients • 1 tablespoon olive oil • 2 ¼ teaspoons smokehouse maple seasoning (such as McCormick Grill Mates) • 1 ½ teaspoons lemon juice • 12 ounces peeled and deveined shrimp Cilantro Vinaigrette: • ¼ cup extra-virgin olive oil • 2 tablespoons honey • 2 tablespoons fresh lime juice • 2 tablespoons chopped cilantro • 1 tablespoon balsamic vinegar • 1 pinch salt and ground black pepper to taste Salad: • 4 cups mixed salad greens, or more to taste • ½ cup thinly sliced English cucumber • ⅓ cup freshly cooked corn • ½ cup diced tomato • ¼ cup sliced red onion • 1 avocado, diced Directions Step 1 Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill. Step 2 Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and

pepper together in a small bowl. Set vinaigrette aside. Step 3 Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside. Step 4 Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately. Nutrition Facts Per Serving: 746.3 calories; protein 33.2g 66% DV; carbohydrates 48.5g 16% DV; fat 51.7g 80% DV; cholesterol 255.4mg 85% DV; sodium 931.8mg 37% DV.

Simple Tomato Soup Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 6 Yield: 6 servings Ingredients • 1 tablespoon unsalted butter or margarine • 1 tablespoon olive oil • 1 onion, thinly sliced • 2 large garlic cloves, peeled and crushed • 2 (28 ounce) cans whole peeled tomatoes • 1 cup water • 1 tablespoon sugar • 1 teaspoon salt, plus more to taste • 1 pinch freshly ground black pepper to taste • 1 pinch red pepper flakes • ¼ teaspoon celery seed • ¼ teaspoon dried oregano Directions Step 1 Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and

oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Step 2 Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired. Cook's Note: Use Italian San Marzano tomatoes for the best flavor. Nutrition Facts Per Serving: 99.7 calories; protein 2.4g 5% DV; carbohydrates 14.9g 5% DV; fat 4.6g 7% DV; cholesterol 5.1mg 2% DV; sodium 764mg 31% DV.

Baked Panko-Breaded Zucchini Fries Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 2 Yield: 2 servings Ingredients • 3 small zucchini, cut into french-fry shaped pieces • 1 pinch salt to taste • 1 cup panko bread crumbs • ¼ cup grated Parmesan cheese • 2 tablespoons Italian seasoning • 2 large eggs eggs, beaten Directions Step 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Step 2 Season zucchini pieces with salt. Step 3 Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl. Step 4 Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.

Step 5 Bake zucchini in preheated oven until golden brown, about 15 minutes. Nutrition Facts Per Serving: 293.7 calories; protein 18.4g 37% DV; carbohydrates 47.1g 15% DV; fat 10.4g 16% DV; cholesterol 194.8mg 65% DV; sodium 505.3mg 20% DV.

Simple Hamburger Stroganoff Prep: 20 mins Cook: 10 mins Total: 30 mins Servings: 6 Yield: 6 servings Ingredients • 1 (16 ounce) package egg noodles • 1 pound lean ground beef • 1 (.75 ounce) packet dry brown gravy mix • 1 (8 ounce) package cream cheese • 1 (6 ounce) can chopped mushrooms, with liquid • ½ cup milk • 1 (8 ounce) container sour cream • 2 (10.75 ounce) cans condensed cream of mushroom soup Directions Step 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. Step 2 In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat. Step 3 Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta. Nutrition Facts Per Serving: 734.8 calories; protein 28.9g 58% DV; carbohydrates 60.9g 20% DV; fat 42g 65% DV; cholesterol 159.2mg 53% DV; sodium 1134.3mg 45% DV.

Bunny Pretzels

Prep: 25 mins Cook: 20 mins Total: 45 mins Servings: 12 Yield: 12 pretzels Ingredients • 1 serving cooking spray • 4 cups water • ¼ cup baking soda • 1 (11 ounce) package refrigerated French bread dough (such as Pillsbury) • 1 egg yolk • 1 tablespoon water • 1 tablespoon coarse sea salt • 2 tablespoons butter, melted Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Mix 4 cups water and baking soda together in a large saucepan; bring to a boil. Pour into a shallow dish. Step 3 Flatten bread dough on a floured work surface; cut into 3 pieces, each about 6 inches long. Slice each piece into 4 long strips. Break a 1-inch piece off each strip; roll into a ball for the tail. Roll the remainder of each strip into a log about 9 inches long. Step 4 Wrap 1 log around the tail to make the body; twist twice to make the head and ears. Repeat with remaining 11 strips. Step 5 Submerge "bunnies," 2 at a time, into the water-baking soda mixture for 30 seconds. Transfer to the prepared baking sheet. Adjust ears if they became untwisted. Step 6 Whisk egg yolk and 1 tablespoon water together in a small bowl. Brush over bunnies. Sprinkle salt on top. Step 7 Bake in the preheated oven until warmed through, about 5 minutes. Move around with a spatula to ensure they don't stick. Continue baking until golden brown, about 10 minutes. Transfer to cooling racks. Brush with melted butter while still warm. Nutrition Facts Per Serving: 84.5 calories; protein 2.3g 5% DV; carbohydrates 11.4g 4% DV; fat 3.1g 5% DV; cholesterol 22.2mg 7% DV; sodium 1864.4mg 75% DV.

Grilled Lime Cilantro Chicken with Sweet Chili Sauce Prep: 15 mins Cook: 12 mins Additional: 3 hrs Total: 3 hrs 27 mins Servings: 2 Yield: 2 servings Ingredients • 2 (8 ounce) skinless, boneless chicken breasts • ¼ cup minced fresh cilantro • 2 tablespoons lime juice • 1 tablespoon low-sodium soy sauce • 1 tablespoon olive oil • 2 cloves garlic, minced • ¼ cup sweet chili sauce • 1 teaspoon minced fresh cilantro Directions Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight. Step 2 Preheat Panasonic Countertop Induction Oven to Medium on the "Grill" setting. Step 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C). Step 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro. Nutrition Facts Per Serving: 352.8 calories; protein 44.8g 90% DV; carbohydrates 16.1g 5% DV; fat 11.6g 18% DV; cholesterol 117mg 39% DV; sodium 702.3mg 28% DV.

Herb 'n Honey Cucumber Tomato

Salad Prep: 20 mins Total: 20 mins Servings: 6 Yield: 6 servings Ingredients • 3 medium (blank)s cucumbers, peeled and sliced • 2 large ripe tomatoes, sliced • 2 eaches green onions, sliced thin • 8 leaves fresh basil, chopped • ½ cup crumbled feta cheese • ½ cup seasoned rice wine vinegar • ½ cup honey Directions Step 1 Layer cucumbers, tomatoes, green onions, and basil in a bowl; top with feta cheese. Drizzle rice wine vinegar over the surface; top with honey. Cook's Notes: You may adjust the cucumbers and tomatoes according to which you prefer most, or you can simply use all tomatoes, or all cucumbers! There is no need to mix up the dressing as it combines beautifully without any additional effort. Cherry tomatoes can be substituted for the large tomatoes, if desired. Nutrition Facts Per Serving: 166.6 calories; protein 3.2g 6% DV; carbohydrates 35.5g 12% DV; fat 2.9g 5% DV; cholesterol 11.1mg 4% DV; sodium 333.2mg 13% DV.

Basic Mashed Potatoes Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 4 Yield: 4 servings Ingredients • 2 pounds baking potatoes, peeled and quartered • 2 tablespoons butter • 1 cup milk • salt and pepper to taste

Directions Step 1 Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Step 2 In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Tips Read our picks for the best potato mashers to make cooking your favorite recipes that much easier. Nutrition Facts Per Serving: 257.1 calories; protein 5.6g 11% DV; carbohydrates 43.7g 14% DV; fat 7.2g 11% DV; cholesterol 20.1mg 7% DV; sodium 76.1mg 3% DV.

Southern Smothered Pork Chops in Brown Gravy Prep: 10 mins Cook: 1 hr Total: 1 hr 10 mins Servings: 4 Yield: 4 servings Ingredients • 4 tablespoons butter • 1 onion, thinly sliced and quartered • 4 cloves garlic, minced • 4 tablespoons all-purpose flour • 2 cups beef broth • 1 ½ cups sliced baby bella mushrooms, or more to taste • 1 tablespoon chopped fresh parsley • 4 eaches center-cut pork chops • ½ teaspoon salt, or to taste • ¼ teaspoon ground black pepper, or to taste • 1 serving cooking spray Directions Step 1 Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes.

Remove onion and garlic and set aside. Step 2 Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat. Step 3 Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cook's Notes: Make sure you use pork chops that are 3/4-inch thick. You can use margarine instead of butter, if you like. Nutrition Facts Per Serving: 358.8 calories; protein 29.7g 60% DV; carbohydrates 13.6g 4% DV; fat 20.4g 31% DV; cholesterol 95.7mg 32% DV; sodium 828.5mg 33% DV.

Simple White Cake Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 12 Yield: 12 cupcakes or 1- 9x9 inch pan Ingredients • 1 cup white sugar • ½ cup butter • 2 large eggs eggs • 2 teaspoons vanilla extract • 1 ½ cups all-purpose flour • 1 ¾ teaspoons baking powder • ½ cup milk Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. Step 2

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Step 3 Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch. Nutrition Facts Per Serving: 208.6 calories; protein 3.1g 6% DV; carbohydrates 29.4g 10% DV; fat 8.9g 14% DV; cholesterol 52.1mg 17% DV; sodium 141.8mg 6% DV.

Cuban-Inspired Slow Cooker Chicken Prep: 10 mins Cook: 3 hrs 5 mins Total: 3 hrs 15 mins Servings: 4 Yield: 4 servings Ingredients • 1 large onion, chopped • 3 eaches skinless, boneless chicken breast halves, or more to taste • 1 (14.5 ounce) can black beans, rinsed and drained • 1 (14.5 ounce) can petite diced tomatoes • 2 cups chicken broth • 1 cup sour orange juice • ¾ cup dry white wine • 2 cloves garlic, pressed, or more to taste • 1 tablespoon ground cumin • 1 tablespoon dried oregano • 2 teaspoons kosher salt • 1 teaspoon ground black pepper • ½ teaspoon ground thyme • 1 cup water • ⅔ cup medium-grain white rice Directions Step 1 Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken

breasts on top and cover with remaining onion. Add black beans and diced tomatoes. Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker. Step 3 Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Step 4 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Step 5 Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice. Cook's Notes: Sour orange juice can typically be found in the ethnic isle of your supermarket. If they do not carry it, you can substitute 3/4 cup orange juice and 1/4 cup lime juice. To make this a one-pot meal, increase sour orange juice to 1 1/4 cups and broth to 2 3/4 cups, and add 1 cup medium-grain white rice during the last 20 to 30 minutes of cook time. To make cleanup even easier, use slow cooker liner (such as Reynolds Kitchens(R)), usually located near freezer bags and other disposable plastic storage containers. They are a dream! Nutrition Facts Per Serving: 421.3 calories; protein 27.8g 56% DV; carbohydrates 60.3g 20% DV; fat 3.2g 5% DV; cholesterol 46.9mg 16% DV; sodium 2142.3mg 86% DV.

Melinda's Porcupine Meatballs Prep: 15 mins Cook: 55 mins Total: 1 hr 10 mins Servings 4 Yield: 4 servings Ingredients • 1 pound ground beef

• ½ cup uncooked white rice • ½ cup water • ⅓ cup chopped onion • 1 teaspoon salt • ½ teaspoon celery salt • ⅛ teaspoon garlic powder • ⅛ teaspoon ground black pepper • 1 (15 ounce) can tomato sauce • 1 cup water, or more as needed • 2 teaspoons Worcestershire sauce Directions Step 1 Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs. Step 2 Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry. Cook's Note: Oven Directions: Place meatballs in square baking dish, 8X8X2 inches. Mix remaining ingredients; pour over meatballs. Cover and cook in 350 degree oven for 45 minutes. Uncover and cook 15 minutes longer. Nutrition Facts Per Serving: 319.1 calories; protein 22.2g 44% DV; carbohydrates 26.1g 8% DV; fat 13.7g 21% DV; cholesterol 68.8mg 23% DV; sodium 1414.5mg 57% DV.

Grilled Cheese Sandwich Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 2 Yield: 2 servings Ingredients • 4 slices white bread • 3 tablespoons butter, divided • 2 slices Cheddar cheese

Directions Step 1 Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-sidedown onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese. Nutrition Facts Per Serving: 400 calories; protein 11.1g 22% DV; carbohydrates 25.7g 8% DV; fat 28.3g 44% DV; cholesterol 75.6mg

Spinach and Chicken Casserole Prep: 10 mins Cook: 35 mins Additional: 2 hrs Total: 2 hrs 45 mins Servings: 6 Yield: 6 servings Ingredients • 2 cups cubed boneless chicken breast • 1 cup Italian salad dressing, or as needed • ½ teaspoon garlic powder • ¼ teaspoon lemon pepper • 1 (8 ounce) package fresh spinach • 2 (8 ounce) packages cream cheese, softened • ½ cup chopped fresh chives • ¼ cup olive oil • 1 clove garlic, minced • 1 pinch salt and ground black pepper to taste • 2 cups chicken broth • 1 cup shredded mozzarella cheese Directions Step 1 Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours. Step 2 Preheat oven to 375 degrees F (190 degrees C). Step 3

Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken. Step 4 Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil. Step 5 Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes. Nutrition Facts Per Serving: 601 calories; protein 27.5g 55% DV; carbohydrates 8.8g 3% DV; fat 51.3g 79% DV; cholesterol 138.4mg

Tuna Noodle Casserole I Prep: 10 mins Cook: 50 mins Total: 1 hr Servings: 6 Yield: 6 servings Ingredients • 1 (8 ounce) package wide egg noodles • 2 tablespoons butter • 2 tablespoons all-purpose flour • 1 teaspoon salt • 1 cup milk • 1 cup shredded sharp Cheddar cheese • 1 (5 ounce) can tuna, drained • 1 (15 ounce) can peas, drained Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray. Step 2 In a large pot of salted water, boil noodles until al dente. Drain well. Step 3 In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the

sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish. Step 4 Bake in preheated oven for 30 minutes. Nutrition Facts Per Serving: 345.5 calories; protein 19.3g 39% DV; carbohydrates 34.2g 11% DV; fat 14.6g 22% DV; cholesterol 70.9mg 24% DV; sodium 721mg 29% DV.

Mini Meatloaves Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 8 Yield: 8 servings Ingredients • 1 egg • ¾ cup milk • 1 cup shredded Cheddar cheese • ½ cup quick cooking oats • 1 teaspoon salt • 1 pound ground beef • ⅔ cup ketchup • ¼ cup packed brown sugar • 1 ½ teaspoons prepared mustard Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish. Step 3 In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Step 4 Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Nutrition Facts Per Serving: 254.9 calories; protein 15.1g 30% DV; carbohydrates 16.6g 5% DV; fat 14.4g 22% DV; cholesterol 73.9mg 25% DV; sodium 656mg 26% DV.

Family Sicilian Sauce and Meatballs Prep: 40 mins Cook: 4 hrs 15 mins Total: 4 hrs 55 mins Servings: 24 Yield: 24 servings Ingredients Meatballs: • 3 slices white bread, torn into pieces • ¼ cup milk or water • 1 ½ pounds ground beef • 2 large eggs eggs • ½ cup grated Romano cheese • 1 pinch dried parsley • ¾ teaspoon salt, or to taste • ¼ teaspoon ground black pepper Sauce: • 3 tablespoons olive oil • 4 medium (2-1/2" dia)s onion, chopped • 6 cloves garlic, chopped • 12 (3.5 ounce) links sweet Italian sausage • 1 ½ pounds cubed beef brisket • ½ pound pork neck bones • 4 (6 ounce) cans tomato paste • 3 (28 ounce) cans crushed tomatoes • ½ cup red wine • 4 leaf (blank)s bay leaves • ¼ teaspoon ground cinnamon • ¼ teaspoon dried parsley • 1 teaspoon dried basil • salt and pepper to taste • 3 (16 ounce) packages dry pasta Directions Step 1 To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up. Step 2 To make sauce, heat olive oil in a large pot on medium heat; stir in onion.

Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more. Step 3 Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside. Step 4 When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours. Step 5 Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately. Cook's Notes: Use your favorite meat and Italian red wine for this sauce and serve with your favorite pasta. This also is a great pizza sauce if you leave out about half of the meat. Remove pork neck bones before serving. If you freeze the sauce, let it thaw and add 1 8-ounce can of tomato sauce to thin it slightly, if needed. Nutrition Facts Per Serving: 669.1 calories; protein 30.8g 62% DV; carbohydrates 58.6g 19% DV; fat 34.4g 53% DV; cholesterol 105.3mg 35% DV; sodium 921.5mg 37% DV.

Lasagna Cupcakes Prep: 15 mins Cook: 25 mins Additional: 5 mins Total: 45 mins Servings: 12 Yield: 12 cupcakes Ingredients • 1 serving cooking spray • ⅓ pound ground beef • 1 pinch salt and ground black pepper to taste • 24 eaches wonton wrappers • 1 ¾ cups grated Parmesan cheese • 1 ¾ cups shredded mozzarella cheese • ¾ cup ricotta cheese

• 1 cup pasta sauce (such as Muir Glen) • ¼ cup chopped fresh basil, or to taste Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray. Step 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef. Step 3 Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce. Step 4 Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese. Step 5 Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve. Cook's Note: You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary! Nutrition Facts Per Serving: 199.5 calories; protein 14.2g 28% DV; carbohydrates 13.8g 5% DV; fat 9.4g 15% DV; cholesterol 34.9mg 12% DV; sodium 495.3mg 20% DV.

Glazed Meatloaf II Prep: 10 mins Cook: 1 hr 10 mins Total: 1 hr 20 mins Servings: 8 Yield: 1 - 9x5 inch loaf Ingredients • ½ cup ketchup • ⅓ cup brown sugar • 1 tablespoon lemon juice • 1 teaspoon dry mustard • 2 pounds lean ground beef • 3 slices bread, shredded • ¼ cup diced onion • 1 egg, beaten • 1 cube beef bouillon, crumbled • 3 tablespoons lemon juice Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth. Step 3 In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan. Step 4 Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more. Nutrition Facts Per Serving: 318.3 calories; protein 22.4g 45% DV; carbohydrates 18.9g 6% DV; fat 16.8g 26% DV; cholesterol 89.7mg 30% DV; sodium 398.2mg 16% DV.

Meatloaf Patties Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 4 Yield: 4 patties Ingredients • 1 egg, lightly beaten

• 1 slice soft bread, blended into crumbs • ½ teaspoon salt • ½ teaspoon ground black pepper • 1 pound lean ground beef • 1 (8 ounce) can tomato sauce • 3 eaches green onions, chopped • 2 ¼ tablespoons brown sugar, or to taste • 2 teaspoons Worcestershire sauce • 2 teaspoons prepared yellow mustard Directions Step 1 Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape the beef mixture into four patties. Step 2 Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet. Step 3 Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently lie the patties into the sauce; bring liquid to a boil, reduce heat to medium-low, and simmer until the patties are very firm, hot, and grey in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cook's Note: I have also baked these in the oven at 400 degrees F (200 degrees C) instead of frying and they came out just fine. Nutrition Facts Per Serving: 301.9 calories; protein 24.7g 49% DV; carbohydrates 15.4g 5% DV; fat 15.5g 24% DV; cholesterol 120.8mg 40% DV; sodium 773.3mg 31% DV.

Kids' Favorite Cauliflower Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 6 Yield: 6 servings

• 1 head cauliflower, cut into bite-size pieces • ½ cup butter • ½ (12 ounce) box vanilla wafer cookies (such as Nilla), crushed very fine Directions Step 1 Place cut cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes; drain and transfer to a bowl. Step 2 Melt butter in a saucepan over low heat; add cooked cauliflower and vanilla wafer crumbs and stir until evenly coated. Nutrition Facts Per Serving: 293.7 calories; protein 3.3g 7% DV; carbohydrates 25.2g 8% DV; fat 20.9g 32% DV; cholesterol 40.7mg 14% DV; sodium 224.5mg 9% DV.

Homemade Tater Tots Prep: 15 mins Cook: 20 mins Additional: 10 mins Total: 45 mins Servings: 4 Yield: 4 servings Ingredients • 2 eaches russet potatoes, peeled • 2 tablespoons chopped fresh parsley • 1 tablespoon all-purpose flour • 1 tablespoon salt • 1 teaspoon seasoned pepper • ½ teaspoon onion powder • 2 cups peanut oil Directions Step 1 Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes. Step 2 Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.

Step 3 Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C). Step 4 Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate. Nutrition Facts Per Serving: 217.9 calories; protein 3.3g 7% DV; carbohydrates 28.5g 9% DV; fat 11.2g 17% DV; cholesterolmg; sodium 1752.4mg 70% DV.

Tater Tot Bake Prep: 20 mins Cook: 40 mins Total: 1 hr Servings: 6 Yield: 6 servings Ingredients • 1 pound ground beef • 1 onion, chopped • salt and pepper to taste • ½ (32 ounce) package tater tots • 1 (10.75 ounce) can condensed cream of mushroom soup • ½ cup milk • 1 ½ cups shredded Cheddar cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste. Step 3 Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top. Step 4 Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and

slightly brown. Nutrition Facts Per Serving: 556.7 calories; protein 24.3g 49% DV; carbohydrates 25.2g 8% DV; fat 41.5g 64% DV; cholesterol 100.6mg 34% DV; sodium 895.7mg 36% DV.

Vegetable Pizza I Prep: 30 mins Cook: 30 mins Total: 1 hr Servings: 12 Yield: 1 pizza • 2 (8 ounce) packages refrigerated crescent rolls • 2 (8 ounce) packages cream cheese, softened • 1 cup mayonnaise • 1 (1 ounce) package dry Ranch-style dressing mix • 1 cup fresh broccoli, chopped • 1 cup chopped tomatoes • 1 cup chopped green bell pepper • 1 cup chopped cauliflower • 1 cup shredded carrots • 1 cup shredded Cheddar cheese Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Step 2 Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Step 3 Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. Step 4 In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve. Nutrition Facts Per Serving:

467.1 calories; protein 8.8g 18% DV; carbohydrates 20.7g 7% DV; fat 38.8g 60% DV; cholesterol 57.9mg 19% DV; sodium 741.3mg 30% DV.

Kid's Favorite Pizza Casserole Prep: 15 mins Cook: 35 mins Additional: 5 mins Total: 55 mins Servings: 6 Yield: 6 servings Ingredients • 2 cups elbow macaroni • 1 pound ground beef • 1 (14 ounce) jar pizza sauce • 1 (4 ounce) can tomato sauce • 1 (4.5 ounce) can sliced mushrooms, drained • 1 pound shredded mozzarella cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain. Step 3 Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease. Step 4 Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil. Step 5 Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving. Nutrition Facts Per Serving: 496.8 calories; protein 37.2g 75% DV; carbohydrates 36.5g 12% DV; fat 21.5g 33% DV; cholesterol 94.3mg 31% DV; sodium 1053.7mg 42% DV.

Thin-Crust Pizza Dough Prep: 10 mins Additional: 5 mins Total: 15 mins Servings: 4 Yield: 1 pizza crust Ingredients • 1 teaspoon active dry yeast • ¼ teaspoon white sugar • ¾ cup lukewarm water • 2 cups all-purpose flour, divided • ½ teaspoon salt Directions Step 1 Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes. Step 2 Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together. Step 3 Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan. Cook's Note: Top crust as desired and bake at 500 degrees F (260 degrees C) until golden, 8 to 10 minutes. Nutrition Facts Per Serving: 231.5 calories; protein 6.8g 14% DV; carbohydrates 48.3g 16% DV; fat 0.7g 1% DV; cholesterolmg; sodium 293.8mg 12% DV.

Super Easy Egg Casserole Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 4 Yield: 4 servings Ingredients • 1 cup shredded Cheddar cheese • 6 large eggs eggs, whisked • 6 slices bacon, diced • 2 slices bread, cubed • ⅓ red bell pepper, diced • 2 eaches green onions, chopped

• 3 tablespoons milk • ½ teaspoon minced garlic, or to taste • 1 pinch salt and ground black pepper to taste Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Step 2 Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish. Step 3 Bake in the preheated oven until eggs are set, 20 to 25 minutes. Cook's Notes: You may use almond milk in place of the milk, if desired. You can substitute any cheese for the Cheddar cheese, if desired. Nutrition Facts Per Serving: 340.4 calories; protein 23.2g 46% DV; carbohydrates 9.3g 3% DV; fat 23.2g 36% DV; cholesterol 324.7mg 108% DV; sodium 728.3mg 29% DV.

Zucchini and Ground Beef Skillet Prep: 15 mins Cook: 35 mins Total: 50 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound lean ground beef • 1 medium sweet onion, finely diced • 1 (8 ounce) package sliced white mushrooms • 1 (6.5 ounce) can tomato sauce • 1 (6 ounce) can sliced black olives • 2 cloves garlic, minced • 1 (14.5 ounce) can Italian-style stewed tomatoes • 1 pinch salt and ground white pepper to taste • 4 medium zucchini • 1 (8 ounce) package shredded sharp Cheddar cheese Directions

Step 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Step 2 Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes. Step 3 Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve. Cook's Notes: Add your favorite cheese to this dish. It seems like a lot of onion. However, as I said previously, my wife loves this and she hates onions. It melds with the other ingredients and is not a prominent taste in the dish. I wouldn't make it without them. We also use about double the cheese I listed in the recipe, but we love cheese. Sometimes we omit the olives or mushrooms if we do not have them on hand, but prefer it with them. Nutrition Facts Per Serving: 588.5 calories; protein 41.8g 84% DV; carbohydrates 24g 8% DV; fat 37.6g 58% DV; cholesterol 133.1mg 44% DV; sodium 1308mg 52% DV.

Easy Tuna Patties Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 4 Yield: 4 servings Ingredients • 2 large eggs eggs • 2 teaspoons lemon juice • 3 tablespoons grated Parmesan cheese • 10 tablespoons Italian-seasoned bread crumbs • 3 (5 ounce) cans tuna, drained • 3 tablespoons diced onion • 1 pinch ground black pepper

• 3 tablespoons vegetable oil Directions Step 1 Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties. Step 2 Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side. Tip Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. Nutrition Facts Per Serving: 324.8 calories; protein 31.3g 63% DV; carbohydrates 13.9g 5% DV; fat 15.5g 24% DV; cholesterol 124.6mg 42% DV; sodium 408.7mg 16% DV.

Birria de Res Tacos (Beef Birria Tacos) Prep: 15 mins Cook: 3 hrs 40 mins Additional: 30 mins Total: 4 hrs 25 mins Servings: 6 Yield: 18 tacos Ingredients • 6 eaches dried guajillo chile peppers, seeded • 2 peppers dried ancho chiles, stemmed and seeded • 4 eaches dried chile de arbol peppers, stemmed and seeded • 4 pounds beef chuck roast • 1 pinch salt and freshly ground black pepper to taste • 4 plum tomato (blank)s Roma tomatoes • 2 tablespoons white vinegar • 2 garlic clove (blank)s garlic cloves • 2 teaspoons ground black pepper • 4 eaches whole cloves • 1 pinch ground cinnamon • 1 pinch ground cumin • 1 pinch ground thyme • 1 pinch dried marjoram

• 1 pinch dried oregano • 18 eaches corn tortillas • 1 large white onion, finely chopped • 1 bunch fresh cilantro, chopped Directions Step 1 Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water. Step 2 Preheat the oven to 325 degrees F (165 degrees C). Step 3 Rinse meat and pat dry with paper towels. Season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown meat on all sides, about 10 minutes. Remove from heat. Step 4 Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes. Step 5 Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth. Step 6 Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven. Step 7 Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Step 8 Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro. Cook's Note: You can prepare this dish in a slow cooker as well, but you will be sacrificing a little bit of flavor. Prepare the birria the same way, but place in a slow

cooker instead of a Dutch oven and cook on High for 4 to 6 hours or on Low for 6 to 8 hours. Nutrition Facts Per Serving: 739.3 calories; protein 44.1g 88% DV; carbohydrates 55.1g 18% DV; fat 37g 57% DV; cholesterol 137.5mg 46% DV; sodium 165.7mg 7% DV.

Chocolate Peanut Butter Cornflake Cookies Prep: 5 mins Cook: 5 mins Additional: 30 mins Total: 40 mins Servings: 12 Yield: 12 cookies Ingredients • 1 cup chocolate chips • 2 tablespoons peanut butter • 3 cups cornflakes Directions Step 1 Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated. Step 2 Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes. Nutrition Facts Per Serving: 108.3 calories; protein 1.7g 4% DV; carbohydrates 15.5g 5% DV; fat 5.6g 9% DV; cholesterolmg; sodium 64.6mg 3% DV.

Philly Steak Sandwich Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound beef sirloin, cut into thin 2 inch strips • ½ teaspoon salt

• ½ teaspoon black pepper • ½ teaspoon paprika • ½ teaspoon chili powder • ½ teaspoon onion powder • ½ teaspoon garlic powder • ½ teaspoon dried thyme • ½ teaspoon dried marjoram • ½ teaspoon dried basil • 3 tablespoons vegetable oil • 1 onion, sliced • 1 green bell pepper, julienned • 3 ounces Swiss cheese, thinly sliced • 4 eaches hoagie rolls, split lengthwise Directions Step 1 Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef. Step 2 Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper. Step 3 Preheat oven on broiler setting. Step 4 Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve. Nutrition Facts Per Serving: 640.9 calories; protein 35.3g 71% DV; carbohydrates 39.5g 13% DV; fat 38.4g 59% DV; cholesterol 95.5mg 32% DV; sodium 717.3mg 29% DV.

Salt Dough Prep: 10 mins Cook: 2 hrs Additional: 1 hr Total: 3 hrs 10 mins Servings: 4 Yield: 4 cups Ingredients

• 2 cups all-purpose flour • 1 cup salt • 1 cup cold water Directions Step 1 Mix flour and salt together in a bowl. Slowly mix water, a few tablespoons at a time, into flour mixture until dough is smooth and easy to handle. Knead dough for 10 minutes and let rest for 20 minutes. Preheat oven to 250 degrees F (120 degrees C). Step 3 Form dough into desired shapes and arrange on a baking sheet. Step 4 Bake in the preheated oven until dry and hard, about 2 hours. Allow to cool completely. Cook's Note: This recipe can be mixed with food coloring before modelling or painted afterwards. Nutrition Facts Per Serving: 227.5 calories; protein 6.5g 13% DV; carbohydrates 47.7g 16% DV; fat 0.6g 1% DV; cholesterolmg; sodium 23354.7mg 973% DV.

Keema Aloo (Ground Beef and Potatoes) Prep: 20 mins Cook: 55 mins Additional: 5 mins Total: 1 hr 20 mins Servings: 8 Yield: 8 servings Ingredients • 2 tablespoons extra-virgin olive oil • 1 extra-large Spanish onion, chopped • 2 tablespoons water • 2 pounds lean ground beef • 4 cloves garlic, minced • 2 tablespoons grated fresh ginger root • 1 serrano chile pepper, finely chopped • 2 teaspoons chopped fresh cilantro • 1 tablespoon ground coriander • 1 ½ teaspoons salt

• 1 ½ teaspoons ground cumin • 1 teaspoon ground cayenne pepper • 1 teaspoon ground turmeric • 1 (28 ounce) can diced tomatoes • 3 eaches potatoes, peeled and diced • 1 cup frozen green peas • 1 teaspoon garam masala Directions Step 1 Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits. Step 2 Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes. Step 3 Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving. Nutrition Facts Per Serving: 361.9 calories; protein 25.6g 51% DV; carbohydrates 23.4g 8% DV; fat 17.7g 27% DV; cholesterol 74.3mg 25% DV; sodium 687.1mg 28% DV.

Keto Smothered Chicken Thighs Prep: 10 mins Cook: 50 mins Total: 1 hr Servings: 4 Yield: 4 servings Ingredients • 4 (8 ounce) skin-on, bone-in chicken thighs • 1 teaspoon paprika • 1 pinch salt and pepper to taste • 4 slices bacon, cut into 1/2 inch pieces

• ⅓ cup low-sodium chicken broth • 4 ounces sliced mushrooms • ¼ cup heavy whipping cream • 2 eaches green onions, white and green parts separated and sliced Directions Step 1 Preheat the oven to 400 degrees F (200 degrees C). Step 2 Season chicken thighs on all sides with paprika, salt, and pepper. Step 3 Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from skillet. Step 4 Return skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place skillet in the preheated oven. Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instantread thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons drippings from skillet. Step 6 Return skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary. Step 7 Return chicken and any juices back into skillet; top with bacon and green onions. Serve immediately, spooning sauce over the chicken. Nutrition Facts Per Serving: 466.3 calories; protein 40.5g 81% DV; carbohydrates 2.4g 1% DV; fat 32g 49% DV; cholesterol 158.9mg 53% DV; sodium 373mg 15% DV.

Inside-Out Grilled Cheese Sandwich Prep: 5 mins Cook: 10 mins Total: 15 mins Servings: 1 Yield: 1 sandwich

Ingredients • 2 tablespoons butter, divided • 2 slices white bread • ½ cup shredded extra sharp Cheddar cheese, divided Directions Step 1 Melt 1 1/2 tablespoons butter in a nonstick skillet over medium-low heat. Place bread slices in the skillet on top of the melted butter. Step 2 Spread about 1/4 cup Cheddar cheese on one slice of bread; place the other slice of bread, butter-side up, on top of the cheese. Spread about 2 tablespoons of cheese on top of the sandwich. Step 3 Melt remaining 1/2 tablespoon butter in the skillet next to the sandwich. Flip the sandwich onto the melted butter so that the cheese-side is facing down. Spread remaining cheese on top of the sandwich. Cook sandwich until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, another 3 to 4 minutes. Nutrition Facts Per Serving: 564.3 calories; protein 18.1g 36% DV; carbohydrates 26g 8% DV; fat 43.4g 67% DV; cholesterol 120.4mg 40% DV; sodium 854.9mg 34% DV.

Spaghetti Cacio e Pepe Prep: 5 mins Cook: 18 mins Total: 23 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound spaghetti • 6 tablespoons olive oil • 2 cloves garlic, minced • 2 teaspoons ground black pepper • 1 ¾ cups grated Pecorino Romano cheese Directions Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti. Step 2 Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more. Cook's Notes: Substitute butter for the olive oil if preferred. For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese. I have added other ingredients depending on my main dish to enhance flavors (like pancetta); I always experiment when creating food. Nutrition Facts Per Serving: 806.5 calories; protein 31.6g 63% DV; carbohydrates 87.8g 28% DV; fat 36g 55% DV; cholesterol 54.1mg 18% DV; sodium 632.7mg 25% DV.

Cream of Chicken and Artichoke Soup Prep: 30 mins Cook: 38 mins Total: 1 hr 8 mins Servings: 8 Yield: 8 servings Ingredients • 2 cups chicken broth • 2 cups water • ½ lemon • 2 teaspoons vegetable oil, or as needed • 1 red bell pepper, diced • 1 cup diced tomatoes • 1 (14 ounce) can artichoke hearts, drained and chopped • 1 russet potato, diced • 1 small carrot, diced • 1 celery stalk, diced • 2 medium (4-1/8" long)s green onions, chopped

• ¼ cup chopped mushrooms • 1 clove garlic, minced • 1 cup heavy whipping cream • ½ cup white cooking wine • 2 breast, bone removeds fully cooked chicken breasts, cut into bite-size pieces • 1 pinch ground black pepper Directions Step 1 Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes. Step 2 Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine. Step 3 Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture. Step 4 Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes. Nutrition Facts Per Serving: 285 calories; protein 18.3g 37% DV; carbohydrates 13.1g 4% DV; fat 16.5g 25% DV; cholesterol 83.5mg 28% DV; sodium 584.5mg 23% DV.

The Best Baked Rice and Beans Prep: 10 mins Cook: 1 hr 10 mins Total: 1 hr 20 mins Servings: 8 Yield: 8 servings Ingredients

• 3 cups basmati rice • 2 teaspoons kosher salt, or to taste • 1 teaspoon freshly ground black pepper • 2 teaspoons ground cumin • 1 tablespoon chili powder • ¼ teaspoon cayenne pepper • ¼ teaspoon dried oregano • ¼ cup olive oil • 1 (16 ounce) jar tomato salsa • 2 cups chicken broth • 2 (15 ounce) cans kidney beans, rinsed and drained Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil. Step 3 Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot. Chef's Notes: Any long-grain white rice will work. You can use paprika instead of chili powder. Feel free to use melted butter instead of olive oil--it'll have the same effect. You can use any canned beans of your choice--pintos would also be great, as would black beans. You can use water instead of chicken broth. Once you unwrap the dish from the oven, taste to make sure rice is cooked before fluffing with a fork. If it's not, re-cover and continue to bake until tender. Nutrition Facts Per Serving: 422.2 calories; protein 12.4g 25% DV; carbohydrates 76.1g 25% DV; fat 8.6g 13% DV; cholesterol 1.5mg 1% DV; sodium 1344.2mg 54% DV.

Canning Pizza or Spaghetti Sauce from Fresh Tomatoes Prep: 30 mins Cook: 1 hr Additional: 12 hrs Total: 13 hrs 30 mins Servings: 32 Yield: 8 pints Ingredients • 20 pounds fresh Roma tomatoes • 1 tablespoon olive oil • 2 cups chopped onion • ¼ cup lemon juice • ¼ cup red wine • 3 cloves garlic, minced • 2 tablespoons chopped celery • 2 tablespoons minced fresh basil • 2 tablespoons chopped red sweet pepper • 2 teaspoons salt • 2 leaf (blank)s bay leaves • ¼ teaspoon ground black pepper Directions Step 1 Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain. Step 2 Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes. Step 3 Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes. Step 4 Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings. Step 5

Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints. Step 6 Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Cook's Notes: Dried basil can be substituted for fresh basil. If you are using a pressure canner, omit lemon juice. If your tomatoes are too watery, boil them down before adding the spices, to avoid the sauce becoming too strong. If you like your sauce thick, either boil it down a bit more, add 1 to 2 small cans of tomato paste, or add 1/4 cup of ClearJel(R) starch. If you want to freeze your sauce instead, just fill your freezer containers (Ziploc(R) quart-size resealable bags) completely, eliminate air pockets, seal them and pop them in the freezer. You're done! If you are using quart-sized jars, process them for 40 minutes instead of 35 minutes. Nutrition Facts Per Serving: 61.8 calories; protein 2.7g 5% DV; carbohydrates 12.5g 4% DV; fat 1g 2% DV; cholesterolmg; sodium 160.5mg 6% DV.

Quick Pork Fried Rice Prep: 25 mins Cook: 20 mins Total: 45 mins Servings: 6 Yield: 6 servings Ingredients • 2 teaspoons vegetable oil • ½ cup finely chopped fresh mushrooms • 6 cups cooled cooked rice • ¼ cup vegetable oil, divided • 1 ½ cups cubed cooked pork • 2 cloves garlic, finely chopped

• 1 (1 inch) piece fresh ginger, finely chopped • 3 stalks celery, diced • ½ small onion, diced • 1 large carrot, diced • ½ red bell pepper, diced • 1 tablespoon soy sauce • 3 eaches green onions, finely chopped Directions Step 1 Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside. Step 2 Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined. Step 3 Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top. Nutrition Facts Per Serving: 380.5 calories; protein 15.9g 32% DV; carbohydrates 48.8g 16% DV; fat 12.8g 20% DV; cholesterol 30.1mg 10% DV; sodium 202.1mg 8% DV.

Spicy Tuna Rice Bowl Prep: 10 mins Cook: 20 mins Additional: 10 mins Total: 40 mins Servings: 2 Yield: 2 bowls Ingredients • 1 cup uncooked long-grain rice • 1 ½ cups water • 1 (7 ounce) jar tuna packed in olive oil • ½ cup finely diced red bell pepper • ¼ cup finely diced jalapeno pepper • ¼ cup finely sliced green onions

• ⅓ cup seasoned rice vinegar • 2 tablespoons soy sauce • ½ teaspoon sesame oil • 2 teaspoons Sriracha hot sauce • ½ lemon, juiced, or to taste • 1 pinch Korean red pepper flakes (gochugaru), or to taste • 1 teaspoon finely sliced green onion, or to taste Directions Step 1 Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes. Step 2 While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined. Step 3 Turn off heat and let rice sit, covered, for 10 minutes. Step 4 Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion. Chef's Notes: If using unseasoned rice vinegar, adjust with a few pinches of sugar and salt. You can use any hot sauce you like. If you use a little less dressing, a shorter grain of rice, and make this a little stickier, you can actually press this together and form it into balls which can be rolled in sesame seeds for an incredible handheld snack to bring to work or a picnic. Nutrition Facts Per Serving: 583 calories; protein 37.7g 75% DV; carbohydrates 83g 27% DV; fat 10.3g 16% DV; cholesterol 17.9mg 6% DV; sodium 1494.8mg 60% DV.

Low-Carb Almond Cinnamon Butter Cookies Prep: 10 mins Cook: 12 mins Additional: 1 min Total: 23 mins Servings: 12 Yield: 12 cookies Ingredients • 2 cups blanched almond flour • ½ cup butter, softened • 1 egg • ½ cup low-calorie natural sweetener (such as Swerve) • 1 teaspoon sugar-free vanilla extract • 1 teaspoon ground cinnamon Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Step 2 Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined. Step 3 Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a crisscross pattern. Step 4 Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Nutrition Facts Per Serving: 196.3 calories; protein 5g 10% DV; carbohydrates 12.7g 4% DV; fat 18.4g 28% DV; cholesterol 35.8mg 12% DV; sodium 60.4mg 2% DV.

Melt-in-Your-Mouth Slow Cooker Chicken

Prep: 10 mins Cook: 6 hrs Total: 6 hrs 10 mins Servings: 5 Yield: 5 servings Ingredients • 1 teaspoon sea salt • 1 teaspoon ground black pepper • 1 teaspoon ground cumin • 1 teaspoon paprika • 1 teaspoon Italian seasoning • 1 teaspoon garlic powder • 3 eaches skinless, boneless chicken breast halves • 1 (10.75 ounce) can cream of mushroom soup • 6 ounces Italian salad dressing • ⅔ cup sour cream • ½ cup grated Parmesan cheese • ¼ cup all-purpose flour • 2 teaspoons malt vinegar • 1 (8 ounce) package angel hair pasta Directions Step 1 Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker. Step 2 Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken. Step 3 Cook on Low for 6 hours. Step 4 Shred chicken in the slow cooker using 2 forks. Step 5 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Step 6 Serve chicken over angel hair pasta. Cook's Notes: The malt vinegar was used in place of wine since I was out last time I made

this. Everyone said it was the best to-date so I incorporated it into the official recipe. White wine can be used in place of malt vinegar if desired. Cream of chicken soup can be substituted for cream of mushroom if desired. I don't measure the seasonings, so 1 teaspoon for each is approximate. Nutrition Facts Per Serving: 480.4 calories; protein 24.1g 48% DV; carbohydrates 40.5g 13% DV; fat 25g 39% DV; cholesterol 55.6mg 19% DV; sodium 1582.4mg 63% DV.

Chef John's Sourdough Bread Prep: 10 mins Cook: 25 mins Additional: 21 hrs Total: 21 hrs 35 mins Servings: 8 Yield: 1 loaf Ingredients • 100 grams sourdough starter • 250 grams water • 8 grams kosher salt • 394 grams bread flour • 2 tablespoons rice flour for bread form (banneton) • 1 10-inch banneton (proofing basket) Directions Step 1 Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C). Step 2 With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours. Step 3 Generously dust a bread form with rice flour (see Chef's Note for banneton substitution). Step 4 Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape. Step 5 Cover and refrigerate 12 hours to slow the fermentation process.

Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours. Step 7 Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper. Step 8 Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water. Step 9 Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes. Step 10 Transfer to a rack to cool completely (do not slice loaf while it is still warm). Chef's Notes: If you don't have a banneton, you can simply line a similarly sized bowl with a tightly woven cotton kitchen towel and generously coat it with rice flour. I've done that before, and it works exactly the same. The only difference is the wooden basket "breathes," unlike a metal bowl, but I don't think that's a huge deal. Here's how to make Chef John's Sourdough Starter. Plan ahead, because it takes 10 days to make. Nutrition Facts Per Serving: 204.8 calories; protein 6.9g 14% DV; carbohydrates 41.2g 13% DV; fat 0.9g 1% DV; cholesterol 0.1mg; sodium 404.8mg 16% DV.

Oven Baked Rice Prep: 10 mins Cook: 25 mins Total: 35 mins Servings: 4 Yield: 4 servings Ingredients • 1 cup jasmine rice (such as Mahatma) • 2 ¼ cups water • ¼ cup butter • 1 teaspoon salt

• 1 teaspoon white vinegar Directions Step 1 Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish. Step 2 Pour rice into the prepared baking dish. Step 3 Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir. Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes. Nutrition Facts Per Serving: 272.4 calories; protein 3.3g 7% DV; carbohydrates 38.4g 12% DV; fat 11.5g 18% DV; cholesterol 30.5mg 10% DV; sodium 667.1mg 27% DV.

Garlic Butter Prep: 10 mins Total: 10 mins Servings: 16 Yield: 1 cup Ingredients • 1 cup butter, softened • 1 tablespoon minced garlic • ¼ cup grated Parmesan cheese • 1 tablespoon garlic salt • 1 teaspoon Italian seasoning • ½ teaspoon ground black pepper • ¼ teaspoon ground paprika Directions Step 1 In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. Nutrition Facts Per Serving: 110.3 calories; protein 0.8g 2% DV; carbohydrates 0.5g; fat 12g 18% DV; cholesterol 31.9mg 11% DV; sodium 445.5mg 18% DV.

3-Ingredient Peanut Butter Cookies Prep: 10 mins Cook: 10 mins Additional:2 mins Total: 22 mins Servings: 24 Yield: 2 dozen cookies Ingredients • 1 cup peanut butter • 1 cup white sugar • 1 egg Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern. Step 3 Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate. Nutrition Facts Per Serving: 98.4 calories; protein 3g 6% DV; carbohydrates 10.5g 3% DV; fat 5.6g 9% DV; cholesterol 7.8mg 3% DV; sodium 52.3mg 2% DV.

Chicken Zucchini Enchiladas Prep: 25 mins Cook: 25 mins Total: 50 mins Servings: 4 Yield: 4 servings Ingredients • 1 tablespoon extra-virgin olive oil • 1 medium onion, diced • 2 cloves garlic, minced • 2 teaspoons ground cumin • 2 teaspoons chili powder • ½ teaspoon dried oregano • 3 cups shredded cooked chicken • 1 ⅓ cups green enchilada sauce, divided • 1 (4 ounce) can chopped Hatch chile peppers, drained • 4 large zucchini, halved lengthwise

• 1 cup shredded Cheddar-Monterey Jack cheese blend • ¼ cup chopped fresh cilantro Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined. Step 3 Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend. Step 5 Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro. Cook's Note: Use red enchilada sauce if you prefer it. Nutrition Facts Per Serving: 466 calories; protein 41g 82% DV; carbohydrates 22.1g 7% DV; fat 25.1g 39% DV; cholesterol 118.2mg 39% DV; sodium 623.6mg 25% DV.

Spaghetti Sauce with Fresh Tomatoes Prep: 15 mins Cook: 1 hr 10 mins Total: 1 hr 25 mins Servings: 8 Yield: 1 quart sauce Ingredients • ¼ cup olive oil • 1 onion, chopped • ½ teaspoon garlic powder • 4 pounds fresh tomatoes, peeled and chopped

• 1 tablespoon white sugar • 1 tablespoon dried basil • 1 tablespoon dried parsley • 1 teaspoon salt Directions Step 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours. Cook's Note: For a less chunky sauce, cool slightly and process in blender to desired consistency. Nutrition Facts Per Serving: 120 calories; protein 2.5g 5% DV; carbohydrates 13.5g 4% DV; fat 7.3g 11% DV; cholesterolmg; sodium 304.3mg 12% DV.

Tatertot Casserole Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 8 Yield: 8 servings Ingredients • 1 pound ground beef • 1 pinch salt and ground black pepper to taste • 1 (10.75 ounce) can condensed cream of mushroom soup • 2 cups shredded Cheddar cheese • 1 (16 ounce) package frozen tater tots Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese.

Step 3 Bake until tater tots are golden brown and hot, 30 to 45 minutes. Nutrition Facts Per Serving: 345.1 calories; protein 18.5g 37% DV; carbohydrates 16.9g 6% DV; fat 23.8g 37% DV; cholesterol 65.1mg 22% DV; sodium 700.2mg 28% DV.

Slow-Cooked Chicken and Sausage Gumbo Prep: 35 mins Cook: 6 hrs 23 mins Total: 6 hrs 58 mins Servings: 8 Yield: 8 servings Ingredients • ⅓ cup vegetable oil • ⅓ cup all-purpose flour • 1 (19 ounce) package mild Italian sausage, cut into bite-size pieces • 4 eaches chicken thighs, cut into bite-size pieces • 1 (14 ounce) can diced tomatoes • 1 onion, diced • 1 yellow bell pepper, diced • 2 stalks celery, diced • 1 jalapeno pepper, finely chopped • 4 cloves garlic, minced • 1 teaspoon garlic powder • 1 teaspoon ground paprika • 1 teaspoon onion powder • 1 teaspoon ground black pepper • 1 teaspoon dried oregano • 2 cups chicken broth Directions Step 1 Heat oil in a large saucepan over medium heat. Add flour; cook and stir until a golden brown paste forms, about 10 minutes. Step 2 Heat a large skillet over medium heat. Add sausage; cook and stir until golden brown, 8 to 10 minutes. Transfer to a slow cooker.

Step 3 Place chicken thighs in the same skillet; cook and stir until no longer pink, about 5 minutes. Transfer chicken thighs to the slow cooker. Step 4 Stir diced tomatoes, onion, yellow bell pepper, celery, jalapeno pepper, and minced garlic into the slow cooker. Add flour paste, garlic powder, paprika, onion powder, pepper, and oregano. Stir in chicken broth. Step 5 Cook on Low until flavors combine, 6 to 8 hours. Cook's Notes: Substitute canola oil for the vegetable oil if desired. Substitute a green or red bell pepper for the yellow one if desired. Nutrition Facts Per Serving: 375.2 calories; protein 19.4g 39% DV; carbohydrates 10.9g 4% DV; fat 27.7g 43% DV; cholesterol 59.7mg 20% DV; sodium 914.1mg 37% DV.

Authentic Mexican Chili Rellenos Prep: 25 mins Cook: 20 mins Additional: 15 mins Total: 1 hr Servings: 6 Yield: 6 servings Ingredients • 6 peppers fresh Anaheim chile peppers • 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4inch thick strips • 2 large eggs eggs, separated • 1 teaspoon baking powder • ¾ cup all-purpose flour • 1 cup vegetable shortening for frying Directions Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. Step 2

Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. Step 3 Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. Step 4 Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side. Nutrition Facts Per Serving: 263.1 calories; protein 13.1g 26% DV; carbohydrates 17.3g 6% DV; fat 16g 25% DV; cholesterol 101.7mg 34% DV; sodium 356.6mg 14% DV.

Quick Beef Stir-Fry Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 4 Yield: 4 servings Ingredients • 2 tablespoons vegetable oil • 1 pound beef sirloin, cut into 2-inch strips • 1 ½ cups fresh broccoli florets • 1 red bell pepper, cut into matchsticks • 2 medium (blank)s carrots, thinly sliced • 1 green onion, chopped • 1 teaspoon minced garlic • 2 tablespoons soy sauce • 2 tablespoons sesame seeds, toasted Directions Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and

add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes. Step 2 Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes. Nutrition Facts Per Serving: 267.5 calories; protein 22.6g 45% DV; carbohydrates 9.1g 3% DV; fat 15.8g 24% DV; cholesterol 48.9mg 16% DV; sodium 526.2mg 21% DV.

Italian Baked Meatballs Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 6 Yield: 30 1-ounce meatballs Ingredients • 1 cup Italian-seasoned bread crumbs • ¼ cup grated Romano cheese • 2 tablespoons chopped fresh parsley • ½ teaspoon salt • ½ teaspoon ground black pepper • ½ teaspoon garlic powder • ½ teaspoon onion powder • ½ cup water • 2 large eggs eggs • 1 ½ pounds ground beef Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet. Step 3 Bake in the preheated oven until browned, about 30 minutes. Nutrition Facts Per Serving: 343 calories; protein 24.4g 49% DV; carbohydrates 14.1g 5% DV; fat 20.4g

31% DV; cholesterol 135.2mg 45% DV; sodium 611.7mg 25% DV.

Spaghetti and Meatballs Muffin Bites Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 12 Yield: 12 muffin bites Ingredients • 6 ounces spaghetti • 1 ½ tablespoons olive oil • 1 serving cooking spray • 1 ½ cups grated Parmesan cheese, divided • 1 ½ cups tomato-based pasta sauce • 12 (1 ounce) cooked meatballs Directions Step 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes. Step 2 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Step 3 Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs. Step 4 Top each "nest" with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball "nest." Step 5 Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter. Nutrition Facts Per Serving:

198 calories; protein 11g 22% DV; carbohydrates 17g 6% DV; fat 9.3g 14% DV; cholesterol 33mg 11% DV; sodium 316.8mg 13% DV.

Cheesy Stuffed Shells Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 8 Yield: 8 servings Ingredients • 1 (16 ounce) package jumbo pasta shells • ½ pound Italian sausage • 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry • 1 cup ricotta cheese • 1 egg • 3 cloves garlic, crushed • ½ lemon, juiced • ¼ cup grated Parmesan cheese • salt and pepper to taste • ½ teaspoon dried oregano • 2 cups spaghetti sauce • 2 cups shredded mozzarella cheese Directions Step 1 Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water. Step 2 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano. Step 3 Preheat oven to 350 degrees F (175 degrees C). Step 4 Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese. Step 5

Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted. Nutrition Facts Per Serving: 461.2 calories; protein 21.9g 44% DV; carbohydrates 51.9g 17% DV; fat 18.4g 28% DV; cholesterol 69.1mg 23% DV; sodium 741.3mg 30% DV.

Baked Ziti I Prep: 20 mins Cook: 35 mins Total: 55 mins Servings: 10 Yield: 10 servings Ingredients • 1 pound dry ziti pasta • 1 onion, chopped • 1 pound lean ground beef • 2 (26 ounce) jars spaghetti sauce • 6 ounces provolone cheese, sliced • 1 ½ cups sour cream • 6 ounces mozzarella cheese, shredded • 2 tablespoons grated Parmesan cheese Directions Step 1 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. Step 2 In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Step 3 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Step 4 Bake for 30 minutes in the preheated oven, or until cheeses are melted. Nutrition Facts Per Serving: 578.2 calories; protein 27.9g 56% DV; carbohydrates 58.4g 19% DV; fat 25.3g 39% DV; cholesterol 71.3mg 24% DV; sodium 913.6mg 37% DV.

Old Fashioned Mac and Cheese Prep: 20 mins Cook: 45 mins Total: 1 hr 5 mins Servings: 7 Yield: 6 to 8 servings Ingredients • 2 cups uncooked elbow macaroni • 4 tablespoons butter • 2 tablespoons all-purpose flour • 2 cups milk • ¼ onion, minced • salt and pepper to taste • ¼ pound processed cheese food • ¼ pound shredded Cheddar cheese • ¼ pound shredded Swiss cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Prepare the elbow macaroni according to package directions. Step 3 Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside. Step 4 When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste. Step 5 Cover and bake at 350 degrees F (175 degrees C) for 45 minutes. Nutrition Facts Per Serving: 401 calories; protein 18.5g 37% DV; carbohydrates 29.1g 9% DV; fat 23.3g 36% DV; cholesterol 70mg 23% DV; sodium 450.2mg 18% DV.

Ham and Cheese Bowties Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 6 Yield: 6 servings Ingredients • 8 ounces farfalle (bow tie) pasta • ¼ cup butter • 1 clove garlic, minced • ¼ cup all-purpose flour • ½ teaspoon salt • ⅛ teaspoon ground black pepper • 2 cups milk • ½ teaspoon prepared mustard • 2 ½ cups shredded Colby cheese • 4 ounces cooked ham, julienned • ¼ cup grated Parmesan cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham. Step 4 Pour into a 2 quart baking dish. Sprinkle with Parmesan. Step 5 Bake 20 to 25 minutes, until bubbly and golden. Nutrition Facts Per Serving: 508.2 calories; protein 24.2g 49% DV; carbohydrates 36.5g 12% DV; fat 29.7g 46% DV; cholesterol 85mg 28% DV; sodium 863.6mg 35% DV.

Eclair Cake Prep: 25 mins Additional: 4 hrs Total: 4 hrs 25 mins Servings: 14 Yield: 1 - 13x9 inch pan Ingredients • 2 (3.5 ounce) packages instant vanilla pudding mix • 1 (8 ounce) container frozen whipped topping, thawed • 3 cups milk • 1 (16 ounce) package graham cracker squares • 1 (16 ounce) package prepared chocolate frosting Directions Step 1 Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended. Step 2 Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Step 3 Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving. Note The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading. Nutrition Facts Per Serving: 394.9 calories; protein 4.5g 9% DV; carbohydrates 64.6g 21% DV; fat 14.2g 22% DV; cholesterol 4.2mg 1% DV; sodium 481.2mg 19% DV.

Mom's Fabulous Chicken Pot Pie with Biscuit Crust Prep: 30 mins Cook: 20 mins Additional: 10 mins Total: 1 hr Servings: 6

Yield: 1 pot pie Ingredients • ¼ cup butter • 1 small onion, chopped • 3 stalk (blank)s celery ribs, chopped • 3 medium (blank)s carrots, chopped • ⅔ cup frozen peas • 3 tablespoons chopped fresh parsley • ¼ teaspoon dried thyme • ¼ cup all-purpose flour • 2 cups lower-sodium chicken broth • ⅔ cup half-and-half cream • 1 pinch salt and ground black pepper to taste • 3 cups cooked chicken, cut into bite-size pieces • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands) • 1 egg yolk, beaten • 1 tablespoon water Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat. Step 3 Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving. Nutrition Facts Per Serving: 577.4 calories; protein 27.1g 54% DV; carbohydrates 44.7g 14% DV; fat

31.2g 48% DV; cholesterol 120.4mg 40% DV; sodium 1026.1mg 41% DV.

Best Ever Caramel Rolls Prep: 25 mins Cook: 33 mins Additional: 8 hrs 10 mins Total: 9 hrs 8 mins Servings: 24 Yield: 24 caramel rolls Ingredients • 1 cup white sugar, or to taste • 2 tablespoons ground cinnamon, or to taste • 2 (1 pound) loaves frozen bread dough, thawed • ¼ cup butter, melted and cooled • Caramel Sauce: • 1 cup brown sugar • ¾ cup vanilla ice cream • ½ cup butter Directions Step 1 Mix white sugar and cinnamon together in a small bowl. Step 2 Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan. Step 3 Repeat step 2 with second thawed loaf. Step 4 Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight. Step 5 Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving. Cook's Note:

You can also use a long strand of thread to cut the logs into slices. Nutrition Facts Per Serving: 233.6 calories; protein 4g 8% DV; carbohydrates 36.9g 12% DV; fat 7.7g 12% DV; cholesterol 17.1mg 6% DV; sodium 258.7mg 10% DV.

Two-Ingredient Pizza Dough Prep: 15 mins Total: 15 mins Servings: 8 Yield: 8 servings Ingredients • 1 ½ cups self-rising flour, plus more for kneading • 1 cup plain Greek yogurt • 1 serving cooking spray Directions Step 1 Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes. Step 2 Spray a 12-inch pizza pan with cooking spray and spread dough to edges of pan. Cook's Notes: Make sure to cook at 500 degrees F (260 degrees C), otherwise your crust will not brown on the bottom nicely and will be soft. Double recipe if using a 16-inch pizza pan. Nutrition Facts Per Serving: 115.8 calories; protein 3.8g 8% DV; carbohydrates 18.4g 6% DV; fat 2.8g 4% DV; cholesterol 5.6mg 2% DV; sodium 313.9mg 13% DV.

Mushroom Pork Chops Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 4 Yield: 4 servings Ingredients • 4 raw chop with refuse, 151 g; (blank) 5.3 ounces pork chops • ½ teaspoon salt and pepper to taste

• 1 pinch garlic salt, or to taste • 1 onion, chopped • ½ pound fresh mushrooms, sliced • 1 (10.75 ounce) can condensed cream of mushroom soup Directions Step 1 Season pork chops with salt, pepper, and garlic salt to taste. Step 2 In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through. Nutrition Facts Per Serving: 209.7 calories; protein 23.6g 47% DV; carbohydrates 9.6g 3% DV; fat 8.5g 13% DV; cholesterol 64.9mg 22% DV; sodium 924.3mg 37% DV.

Lemon Garlic Chicken Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 3 Yield: 3 servings Ingredients • 2 tablespoons butter • 3 eaches skinless, boneless chicken breast halves • 1 ½ teaspoons salt • 1 ½ teaspoons ground black pepper • 2 tablespoons garlic powder • 1 lemon, juiced Directions Step 1 Melt butter in a skillet over medium-high heat. Step 2 Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes. Step 3

Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Nutrition Facts Per Serving: 214.4 calories; protein 24.7g 49% DV; carbohydrates 4.7g 2% DV; fat 10.5g 16% DV; cholesterol 85mg 28% DV; sodium 1275.4mg 51% DV.

Best Beef Enchiladas Prep: 25 mins Cook: 20 mins Total: 45 mins Servings: 8 Yield: 8 servings Ingredients • 2 pounds ground beef • ¼ onion, finely chopped • 1 cup shredded Cheddar cheese • ½ cup sour cream • 1 tablespoon dried parsley • 1 tablespoon taco seasoning • 1 teaspoon dried oregano • ½ teaspoon ground black pepper • 2 ½ cups enchilada sauce • 1 ½ teaspoons chili powder • 1 clove garlic, minced • ½ teaspoon salt • 8 eaches flour tortillas • 1 (15 ounce) can black beans, rinsed and drained • 1 (4 ounce) can sliced black olives, drained • ¼ cup shredded Cheddar cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black

pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes. Step 3 Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese. Step 4 Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving. Nutrition Facts Per Serving: 583.2 calories; protein 33g 66% DV; carbohydrates 46.1g 15% DV; fat 29.2g 45% DV; cholesterol 93.7mg 31% DV; sodium 1216.3mg 49% DV.

Sloppy Joe Casserole Prep: 15 mins Cook: 50 mins Total: 1 hr 5 mins Servings: 8 Yield: 8 servings Ingredients • 1 pound ground beef • 1 small onion, chopped • 1 green bell pepper, chopped • 1 red bell pepper, chopped • 1 clove garlic, chopped • 1 (14.5 ounce) can petite diced tomatoes • 1 cup ketchup • 1 tablespoon brown sugar • 1 teaspoon yellow mustard • 1 pinch salt and ground black pepper to taste • 2 cups frozen whole-kernel corn • 1 (16 ounce) package penne pasta

• 1 ½ cups shredded Colby-Jack cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Step 3 Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes. Step 4 Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain. Step 5 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Step 6 Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish. Step 7 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes. Nutrition Facts Per Serving: 512.6 calories; protein 25.1g 50% DV; carbohydrates 63.6g 21% DV; fat 18.8g 29% DV; cholesterol 59.3mg 20% DV; sodium 675.4mg 27% DV.

Extra Easy Hummus Prep: 5 mins Total: 5 mins Servings: 4 Yield: 4 servings Ingredients • 1 (15 ounce) can garbanzo beans, drained, liquid reserved • 1 clove garlic, crushed • 2 teaspoons ground cumin • ½ teaspoon salt • 1 tablespoon olive oil Directions

Step 1 In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved. Nutrition Facts Per Serving: 118.2 calories; protein 3.7g 7% DV; carbohydrates 16.5g 5% DV; fat 4.4g 7% DV; cholesterolmg; sodium 501.9mg 20% DV.

Pork Rub Rubbed and Baked Pork Chops Prep: 5 mins Cook: 20 mins Total: 25 mins Servings: 6 Yield: 6 chops Ingredients • 2 tablespoons paprika • 2 tablespoons white sugar • 1 tablespoon salt • 1 tablespoon ground black pepper • 1 tablespoon garlic powder • 1 tablespoon onion powder • 2 teaspoons cayenne pepper • 6 eaches pork chops Directions Step 1 Preheat oven to 450 degrees F (230 degrees C). Step 2 Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet. Step 3 Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Nutrition Facts Per Serving: 291.8 calories; protein 41.7g 83% DV; carbohydrates 8.4g 3% DV; fat 9.5g

15% DV; cholesterol 106.6mg 36% DV; sodium 1231.7mg 49% DV.

Baked Italian Chicken Dinner Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 4 Yield: 4 servings Ingredients • 1 serving cooking spray • 1 pound skinless, boneless chicken breast, cut into cubes • 1 (10 ounce) package frozen broccoli • 4 medium (2-1/4" to 3" dia, raw)s potatoes, diced • ¼ cup butter, melted • 1 (.7 ounce) package Italian dressing mix Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with cooking spray. Step 2 Spread chicken pieces, broccoli, and potatoes into the prepared baking dish, respectively. Drizzle melted butter over ingredients in the dish and season with the Italian dressing mix. Step 3 Bake in preheated oven until the chicken is cooked through and potatoes are tender, 45 to 60 minutes. Nutrition Facts Per Serving: 422.6 calories; protein 30g 60% DV; carbohydrates 43.1g 14% DV; fat 14.7g 23% DV; cholesterol 95.1mg 32% DV; sodium 963mg 39% DV.

Famous Butter Chicken Prep: 15 mins Cook: 40 mins Total: 55 mins Servings: 4 Yield: 4 servings Ingredients • 2 large eggs eggs, beaten • 1 cup crushed buttery round cracker crumbs • ½ teaspoon garlic salt

• 1 pinch ground black pepper to taste • 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves • ½ cup butter, cut into pieces Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Step 2 Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Step 3 Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Step 4 Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear. Nutrition Facts Per Serving: 447.5 calories; protein 31.6g 63% DV; carbohydrates 9.3g 3% DV; fat 31.2g 48% DV; cholesterol 222.4mg 74% DV; sodium 639.2mg 26% DV.

Spinach-Ricotta Quiche Prep: 15 mins Cook: 55 mins Additional: 10 mins Total: 1 hr 20 mins Servings: 8 Yield: 1 9 1/2-inch quiche Ingredients • 1 tablespoon butter • ⅓ cup finely chopped red onion • 1 (8 ounce) package fresh spinach • ½ (14 ounce) package pastry for 9-inch double-crust pie • 4 large eggs • ¾ cup whole-milk ricotta cheese • ¾ cup heavy cream • ⅓ cup grated Parmigiano-Reggiano cheese • 1 tablespoon chopped fresh basil • ½ teaspoon salt • ¼ teaspoon ground black pepper Directions

Step 1 Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir. Step 2 Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork. Step 3 Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside. Step 4 Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth. Step 5 Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top. Step 6 Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving. Nutrition Facts Per Serving: 305.8 calories; protein 9.8g 20% DV; carbohydrates 13.9g 5% DV; fat 23.9g 37% DV; cholesterol 142.1mg 47% DV; sodium 411.7mg 17% DV.

Instant Pot Chicken and Gravy Prep: 15 mins Cook: 25 mins Additional: 15 mins Total: 55 mins Servings: 2 Yield: 2 servings Ingredients • ¾ teaspoon salt • ¾ teaspoon paprika • ½ teaspoon thyme • ¼ teaspoon ground black pepper • ¼ teaspoon garlic powder

• ⅛ teaspoon sage • 2 (10 ounce) boneless, skinless chicken breasts • 1 tablespoon olive oil • 1 cup chicken stock • aluminum foil • 2 tablespoons cold water • 2 tablespoons cornstarch • 1 pinch salt and ground black pepper to taste Directions Step 1 Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl. Step 2 Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides. Step 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Step 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm. Step 5 Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts. Cook's Notes: For smaller breasts, naturally-release pressure for 8 minutes instead of 10. Nutrition Facts Per Serving:

418.3 calories; protein 59.8g 120% DV; carbohydrates 9.1g 3% DV; fat 14g 22% DV; cholesterol 164.5mg 55% DV; sodium 1674mg 67% DV.

Easy Baked BBQ Pork Chops Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 6 Yield: 6 servings Ingredients • 1 onion, finely chopped • 1 cup ketchup • 2 tablespoons white wine vinegar • 2 tablespoons honey • 2 tablespoons brown sugar • 1 tablespoon Worcestershire sauce • 1 tablespoon yellow mustard • 1 teaspoon cayenne pepper • 6 raw chop with refuse, 113 g; (blank) 4 ounces thin pork chops • 1 pinch salt and ground black pepper to taste Directions Step 1 Preheat oven to 440 degrees F (227 degrees C). Step 2 Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth. Step 3 Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce. Step 4 Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Nutrition Facts Per Serving: 189.2 calories; protein 15.4g 31% DV; carbohydrates 22.8g 7% DV; fat 4.5g 7% DV; cholesterol 36mg 12% DV; sodium 552mg 22% DV.

Oven-Baked Potato Fries Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 4 Yield: 4 servings Ingredients • 2 pounds baking potatoes, each cut into six wedges • 2 tablespoons olive oil • ½ teaspoon dried thyme leaves • ¼ teaspoon ground black pepper • 1 pinch salt to taste • ¼ cup shredded Cheddar cheese Directions Step 1 Preheat oven to 450 degrees F (230 degrees C). Step 2 Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings. Step 3 Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them. Cook's Notes: You can also make a sweet potato version by using ground cinnamon and omitting thyme, pepper, and cheese. You can use vegetable oil in place of olive oil. Nutrition Facts Per Serving: 263.8 calories; protein 6.4g 13% DV; carbohydrates 39.9g 13% DV; fat 9.3g 14% DV; cholesterol 7.4mg 3% DV; sodium 96.5mg 4% DV.

Easy Air Fryer Pork Chops Prep: 10 mins Cook: 20 mins Additional: 5 mins Total: 35 mins Servings: 4 Yield: 4 servings Ingredients

• ½ cup grated Parmesan cheese • 1 teaspoon paprika • 1 teaspoon garlic powder • 1 teaspoon kosher salt • 1 teaspoon dried parsley • ½ teaspoon ground black pepper • 4 (5 ounce) center-cut pork chops • 2 tablespoons extra virgin olive oil Directions Step 1 Preheat the air fryer to 380 degrees F (190 degrees C). Step 2 Combine Parmesan cheese, paprika, garlic powder, salt, parsley, and pepper in a flat shallow dish; mix well. Step 3 Coat each pork chop with olive oil. Dredge both sides of each chop in the Parmesan mixture and set on a plate. Step 4 Place 2 chops in the basket of the air fryer and cook for 10 minutes; flipping halfway through cook time. Step 5 Transfer to a cutting board and let rest for 5 minutes. Repeat with remaining chops. Cook's Note: For easy cleanup and less mess, mix the Parmesan mixture in a long flatlidded plastic to-go container. Place one chop in at a time, snap the lid, and shake. Transfer to the plate and repeat with remaining chops. Perfectly coated chops every single time! Nutrition Facts Per Serving: 304.7 calories; protein 35.3g 71% DV; carbohydrates 1.5g 1% DV; fat 16.6g 26% DV; cholesterol 90.3mg 30% DV; sodium 684.9mg 27% DV.

Crazy Cake Servings: 18 Yield: 1 9x13-inch cake Ingredients

• 3 cups all-purpose flour • 2 cups white sugar • 1 teaspoon salt • 2 teaspoons baking soda • ½ cup unsweetened cocoa powder • ¾ cup vegetable oil • 2 tablespoons distilled white vinegar • 2 teaspoons vanilla extract • 2 cups cold water Directions Step 1 Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork. Step 2 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing. Nutrition Facts Per Serving: 249.6 calories; protein 2.6g 5% DV; carbohydrates 39.5g 13% DV; fat 9.7g 15% DV; cholesterolmg; sodium 270.7mg 11% DV.

Corn Dog Muffins Prep: 10 mins Cook: 14 mins Total: 24 mins Servings: 18 Yield: 18 muffins Ingredients • 2 (8.5 ounce) packages cornbread mix • 2 tablespoons brown sugar • 2 large eggs eggs • 1 ½ cups milk • 1 cup grated Cheddar cheese • 9 frankfurter, (5 in long x 7/8 in dia, 8 per pound)s hot dogs, cut in half Directions Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. Step 2 Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. Step 3 Bake in a preheated oven 14 to 18 minutes, or until golden brown. Nutrition Facts Per Serving: 245.5 calories; protein 8.3g 17% DV; carbohydrates 21.4g 7% DV; fat 14g 22% DV; cholesterol 44.7mg 15% DV; sodium 806.4mg 32% DV.

Poulet a la Moutarde (Chicken in Dijon Mustard Sauce) Prep: 5 mins Cook: 1 hr Total: 1 hr 5 mins Servings: 4 Yield: 4 servings Ingredients • 1 tablespoon oil • 1 tablespoon butter • 1 pound skin-on, bone-in chicken thighs • 1 pinch salt and ground black pepper to taste • ⅓ cup Dijon mustard • 1 large onion, sliced • 1 cup white wine • 1 cup chicken broth • ⅓ cup heavy cream • 1 large bay leaf • 5 sprigs fresh thyme Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into

the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate. Step 3 Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more. Step 4 Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover. Step 5 Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes. Nutrition Facts Per Serving: 427.9 calories; protein 20.8g 42% DV; carbohydrates 18.9g 6% DV; fat 25.6g 39% DV; cholesterol 100.2mg 33% DV; sodium 919.4mg 37% DV.

Instant Pot Coconut Curry Chicken Prep: 15 mins Cook: 35 mins Additional: 15 mins Total: 1 hr 5 mins Servings: 4 Yield: 4 servings Ingredients • 1 tablespoon coconut oil • 1 medium onion, chopped • 3 tablespoons curry powder, or to taste, divided • 2 cloves garlic, chopped • 1 (14.5 ounce) can diced tomatoes, drained • 1 (8 ounce) can tomato sauce • ½ cup chicken broth • 2 tablespoons white sugar • 2 pounds chicken breasts • 1 pinch salt to taste • 1 pinch ground black pepper to taste

• 1 (14 ounce) can coconut milk Directions Step 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar. Step 2 Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Step 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Step 4 Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes. Step 5 Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together. Tips The magazine version of this recipe omits the chicken broth, uses only 1 tablespoon sugar, and adds 1/8 teaspoon cayenne. Nutrition Facts Per Serving: 563.3 calories; protein 51.9g 104% DV; carbohydrates 21.5g 7% DV; fat 30.6g 47% DV; cholesterol 130mg 43% DV; sodium 766.2mg 31% DV.

Frank's Favorite Slow-Cooker Thai Chicken Prep: 15 mins Cook: 8 hrs Total: 8 hrs 15 mins Servings: 4 Yield: 4

servings Ingredients • ¾ cup hot salsa • ¼ cup chunky peanut butter • ¾ cup light coconut milk • 2 tablespoons lime juice • 1 tablespoon soy sauce • 1 teaspoon white sugar • 2 tablespoons grated fresh ginger • 2 pounds skinless chicken thighs • ½ cup chopped peanuts, for topping • 2 tablespoons chopped cilantro, for topping Directions Step 1 Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat. Step 2 Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving. Cook's Notes: You'll never guess this is made with chicken thighs! They really taste better than using breast meat which dries out in the crock pot - and thighs are more economical. The strength of the hot salsa dissipates when cooked, so this dish is not too spicy. You may even want to serve hot-sauce as an accompaniment. Regular coconut milk can replace the low-fat, if desired. If you don't have chunky peanut butter, use regular peanut butter. Nutrition Facts Per Serving: 561.7 calories; protein 47.6g 95% DV; carbohydrates 13.7g 4% DV; fat 35.9g 55% DV; cholesterol 136.8mg 46% DV; sodium 859.7mg 34% DV.

Buffalo Chicken Mac and Cheese

Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 8 Yield: 8 servings Ingredients • 1 (16 ounce) package elbow macaroni • 1 rotisserie-roasted chicken • 6 tablespoons butter • 6 tablespoons all-purpose flour • 3 cups milk • 1 pinch ground black pepper • 2 cups shredded Cheddar cheese • 2 cups shredded Monterey Jack cheese • ½ cup hot sauce (such as Frank's Redhot), or more to taste • ½ cup crumbled gorgonzola cheese Directions Step 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Step 2 Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bitesize pieces. Step 3 Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper. Step 4 Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine. Cook's Notes: Save chicken breasts and carcass for another use. You can dice some of the white meat in addition to the dark meat if you like, but I find using only dark meat enhances the “Buffalo chicken” flavor. Substitute your choice of blue cheese for the gorgonzola if desired. For more heat, you can add ground cayenne pepper. Nutrition Facts Per Serving:

780.7 calories; protein 47.3g 95% DV; carbohydrates 51.7g 17% DV; fat 41.9g 65% DV; cholesterol 157.1mg 52% DV; sodium 977.8mg 39% DV.

Banana Wake-Up Bars Prep: 20 mins Cook: 20 mins Additional: 20 mins Total: 1 hr Servings: 16 Yield: 1 9x9-inch pan Ingredients • ⅓ cup peanut butter • ⅓ cup brown sugar • 2 ½ tablespoons butter • 1 egg • ½ teaspoon vanilla extract • 1 ripe banana, mashed • ⅔ cup rolled oats • ⅓ cup all-purpose flour • 2 tablespoons wheat germ • ¼ teaspoon baking soda Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Step 2 In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan. Step 3 Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars. Cook's Notes If you are not a banana fan, substitute 1/2 cup of unsweetened applesauce for the banana. When I don't have wheat germ, I use 2 tablespoons flax seed meal. Nutrition Facts Per Serving: 101.8 calories; protein 2.8g 6% DV; carbohydrates 12g 4% DV; fat 5.2g 8%

DV; cholesterol 16.4mg 6% DV; sodium 63.2mg 3% DV.

Weeknight Sauerbraten Meatballs Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 4 Yield: 4 servings Ingredients • 1 serving cooking spray Meatballs: • 1 pound lean ground beef • ½ cup minced onion • ⅓ cup gingersnap cookie crumbs • ¼ cup water • ½ teaspoon salt • ¼ teaspoon ground black pepper Gravy: • 2 cups beef broth • ½ cup gingersnap cookie crumbs • 2 tablespoons gingersnap cookie crumbs, or more as needed • ½ cup apple cider vinegar • 1 tablespoon white sugar, or more to taste • 3 tablespoons raisins Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray. Step 2 Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack. Step 3 Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes. Step 4 While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10

minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency. Step 5 Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes. Cook's Notes: An easy way to make gingersnap crumbs is to break gingersnap cookies into a food processor, and let the cookies blend to a fine texture. Meatballs can be made in advance and frozen in a zip-top bag. Then all you need to do for a weeknight meal is make the gravy and boil some noodles. I usually double the meatballs so I always have some on hand in the freezer. Nutrition Facts Per Serving: 417.8 calories; protein 26.2g 52% DV; carbohydrates 32.2g 10% DV; fat 19.6g 30% DV; cholesterol 77.5mg 26% DV; sodium 850.5mg 34% DV.

The Perfect Peanut Butter Milkshake Prep: 5 mins Total: 5 mins Servings: 2 Yield: 2 servings Ingredients • 2 cups vanilla ice cream • ¼ cup milk • 2 tablespoons creamy peanut butter Directions Step 1 Place ice cream, milk, and peanut butter in a blender; blend until smooth, 45 seconds. Nutrition Facts Per Serving: 376.2 calories; protein 9.7g 19% DV; carbohydrates 35.8g 12% DV; fat 23.3g 36% DV; cholesterol 60.5mg 20% DV; sodium 192.7mg 8% DV.

Easy Grilled Chicken Teriyaki

Prep: 15 mins Cook: 15 mins Additional: 1 day Total: 1 day Servings: 4 Yield: 4 servings Ingredients • 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves • 1 cup teriyaki sauce • ¼ cup lemon juice • 2 teaspoons minced fresh garlic • 2 teaspoons sesame oil Directions Step 1 Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. Step 2 Preheat grill for high heat. Step 3 Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Note The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary. Nutrition Facts Per Serving: 240 calories; protein 25.2g 51% DV; carbohydrates 16.6g 5% DV; fat 7.5g 12% DV; cholesterol 67.2mg 22% DV; sodium 691mg 28% DV.

Chocolate Eclair Dessert Prep: 15 mins Additional: 2 hrs Total: 2 hrs 15 mins Servings: 12 Yield: 1 9x13-inch pan Ingredients • 2 individual packages graham crackers • 2 (3 ounce) packages instant vanilla pudding mix • 3 cups milk • 1 (8 ounce) container frozen whipped topping, thawed • 1 (16 ounce) package prepared chocolate frosting

Directions Step 1 Line the bottom of a 9x13-inch pan with graham crackers. Step 2 In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Step 3 Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften. Nutrition Facts Per Serving: 400.5 calories; protein 4.2g 8% DV; carbohydrates 65.6g 21% DV; fat 13.7g 21% DV; cholesterol 4.9mg 2% DV; sodium 481.3mg 19% DV.

Cast Iron Buttermilk Biscuits Prep: 25 mins Cook: 20 mins Total: 45 mins Servings: 24 Yield: 2 dozen Ingredients • ½ cup cold butter, divided • 1 ⅓ cups buttermilk • 2 large eggs eggs • 4 cups all-purpose flour • 5 teaspoons baking powder • 1 teaspoon cream of tartar • 1 teaspoon salt Directions Step 1 Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets. Step 2 Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes. Step 3 Mix buttermilk and eggs together in a small bowl.

Step 4 Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together. Step 5 Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits. Step 6 Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching. Step 7 Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes. Cook's Note: If you like the bottoms softer, allow the skillets to cool briefly before adding biscuits in step 6. Nutrition Facts Per Serving: 122 calories; protein 3.2g 6% DV; carbohydrates 16.9g 6% DV; fat 4.6g 7% DV; cholesterol 26.2mg 9% DV; sodium 246.3mg 10% DV.

Grandma's Caramel Popcorn Balls Prep: 25 mins Cook: 10 mins Additional: 15 mins Total: 50 mins Servings: 20 Yield: 20 balls Ingredients • 8 quarts popped popcorn • 2 cups evaporated milk • 2 cups white sugar • 1 cup dark corn syrup (such as Karo) • 1 cup margarine • ⅛ teaspoon salt Directions Step 1 Sort through popcorn, discarding unpopped kernels. Step 2 Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.

Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition. Step 4 Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes. Nutrition Facts Per Serving: 340.2 calories; protein 3.1g 6% DV; carbohydrates 43.2g 14% DV; fat 18.5g 29% DV; cholesterol 7.3mg 2% DV; sodium 356.8mg 14% DV.

First Baby Food: Peas Prep: 5 mins Cook: 15 mins Additional: 2 hrs Total: 2 hrs 20 mins Servings: 12 Yield: 12 servings Ingredients • 3 cups frozen peas • ½ cup breast milk Directions Step 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes. Step 2 Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps. Step 3 Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer. Step 4 To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly. Cook's Note:

You can substitute formula or water for the breast milk. Store frozen cubes in the freezer for up to 2 months. Nutrition Facts Per Serving: 46.9 calories; protein 2.4g 5% DV; carbohydrates 8.4g 3% DV; fat 0.6g 1% DV; cholesterol 1.4mg 1% DV; sodium 36.3mg 2% DV.

Honey Mustard Pork Chops Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 4 Yield: 4 servings Ingredients • ¼ cup honey • 2 tablespoons prepared yellow mustard • 1 tablespoon butter • 1 ½ pounds center-cut boneless pork chops - 1/2-inch thick • ½ teaspoon garlic powder, or to taste Directions Step 1 Mix honey and mustard together in a bowl until thoroughly combined. Step 2 Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes. Step 3 Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes. Nutrition Facts Per Serving: 287.3 calories; protein 22.1g 44% DV; carbohydrates 18.1g 6% DV; fat 14.2g 22% DV; cholesterol 65.6mg 22% DV; sodium 149.8mg 6% DV.

Creamy Garlic Butter Sauce Prep: 5 mins Cook: 10 mins Total: 15 mins Servings: 2 Yield: 1 cup Ingredients • ⅓ cup butter • 2 teaspoons minced garlic • 1 tablespoon all-purpose flour • 1 cup whole milk • 1 pinch dried oregano • 1 pinch dried basil • 1 pinch dried parsley Directions Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Whisk in flour and stir until combined and the flour loses its raw smell, 30 seconds to 1 minute. Gradually whisk in milk, oregano, basil, and parsley, and bring to a simmer, 3 to 5 minutes. Continue cooking, stirring constantly, until thick, about 5 minutes. Nutrition Facts Per Serving: 367.4 calories; protein 5.1g 10% DV; carbohydrates 10.3g 3% DV; fat 34.8g 54% DV; cholesterol 93.5mg 31% DV; sodium 269.8mg 11% DV.

Frozen Pork Chops in the Instant Pot Prep: 15 mins Cook: 35 mins Additional: 20 mins Total: 1 hr 10 mins Servings: 4 Yield: 4 servings Ingredients • 2 tablespoons butter • 1 yellow onion, thinly sliced • 1 teaspoon garlic base (such as Better Than Bouillon Roasted Garlic Base) • ½ cup water • 2 teaspoons all-purpose seasoning (such as Savory Spice Wash Park Seasoning) • 1 ½ teaspoons shallot salt (such as Savory Spice Supreme Shallot Salt)

• 1 ¼ pounds bone-in, thick-cut, frozen pork chops • 6 ounces portobello mushrooms, quartered • ¼ cup whipping cream • 1 tablespoon all-purpose flour • ½ teaspoon browning sauce Directions Step 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine. Step 2 Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place. Step 3 Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Step 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pork chops to a plate. Hit Cancel and switch to Saute function. Add mushrooms and stir. Step 6 Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the Instant Pot. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately. Cook's Note: If you don't have the seasonings mentioned you can substitute garlic salt, and a pepper, garlic, onion based seasoning blend; however, please keep in mind yours will not taste the same. Nutrition Facts Per Serving: 265.9 calories; protein 18.4g 37% DV; carbohydrates 10.6g 3% DV; fat

16.8g 26% DV; cholesterol 76.6mg 26% DV; sodium 804.9mg 32% DV.

Chicken Parmesan with Zucchini Pasta Prep: 20 mins Cook: 12 mins Total: 32 mins Servings: 4 Yield: 4 servings Ingredients • 4 eaches zucchini, cut into spirals using a spiral slicer • 1 teaspoon salt • 1 tablespoon Italian seasoning • 4 eaches skinless, boneless chicken breast halves • 1 pinch salt and ground black pepper to taste • 1 cup marinara sauce • 1 serving cooking spray • 4 slices mozzarella cheese • ¼ cup freshly grated Parmesan cheese, or to taste Directions Step 1 Line a baking sheet with parchment paper. Step 2 Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain. Step 3 Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper. Step 4 Heat marinara sauce in a saucepan over low heat. Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet. Step 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 7 Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes. Step 8 Spoon marinara sauce over each chicken breast and top with mozzarella cheese. Step 9 Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes. Step 10 Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese. Nutrition Facts Per Serving: 276.7 calories; protein 37.2g 75% DV; carbohydrates 10g 3% DV; fat 9.5g 15% DV; cholesterol 88.2mg 29% DV; sodium 1190mg 48% DV.

Sheet Pan Brunch Totchos Prep: 25 mins Cook: 55 mins Total: 1 hr 20 mins Servings: 8 Yield: 8 servings Ingredients • 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots) • 2 cups shredded Mexican cheese blend • 2 cups sausage gravy, warmed • 1 avocado, chopped • 1 andouille sausage, sliced • ½ cup sliced green onions • ¼ cup chopped pickled jalapeno peppers • 1 serving cooking spray • 6 large eggs eggs Directions Step 1 Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a large baking sheet. Bake in the preheated oven, tossing often, until golden brown and crisp, about 35 minutes. Remove from

oven; sprinkle Mexican cheese on top. Continue baking until cheese is melted, about 10 minutes more. Step 3 Drizzle sausage gravy over potato nuggets and cheese. Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top. Step 4 Grease a large skillet with cooking spray. Crack in 3 eggs; cook until egg whites are firm and starting to brown on the bottom, about 5 minutes. Transfer to a large plate using a wide spatula. Repeat with remaining eggs. Arrange fried eggs over potato nuggets. Nutrition Facts Per Serving: 523.1 calories; protein 20g 40% DV; carbohydrates 36.8g 12% DV; fat 36.4g 56% DV; cholesterol 186.7mg 62% DV; sodium 1018.1mg 41% DV.

Creamy Chicken Cordon Bleu Casserole Prep: 20 mins Cook: 35 mins Total: 55 mins Servings: 8 Yield: 1 9x13inch dish Ingredients • 1 (8 ounce) package wide egg noodles • 2 cups chopped cooked chicken breast • 8 ounces cooked ham, cubed • 8 ounces Swiss cheese, cubed • 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's Healthy Request) • ½ cup 2% milk • ½ cup light sour cream • 2 tablespoons butter • ⅓ cup seasoned bread crumbs • ¼ cup grated Parmesan cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch

casserole dish. Step 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture. Step 4 Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole. Step 5 Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving. Nutrition Facts Per Serving: 455.4 calories; protein 29.5g 59% DV; carbohydrates 29.9g 10% DV; fat 23.6g 36% DV; cholesterol 110mg 37% DV; sodium 687.2mg 28% DV.

Chef John's American Goulash Prep: 10 mins Cook: 1 hr Additional: 5 mins Total: 1 hr 15 mins Servings: 12 Yield: 12 servings Ingredients • 1 tablespoon olive oil • 1 large onion, diced • 2 pounds ground beef • 4 cloves garlic, minced • 2 teaspoons kosher salt • ½ teaspoon ground black pepper • 1 pinch cayenne pepper, or to taste • 2 tablespoons paprika • 2 teaspoons Italian seasoning • 2 leaf (blank)s bay leaves • 1 quart chicken broth • 1 (15 ounce) can diced tomatoes • 1 (24 ounce) jar marinara sauce

• 1 cup water • 2 tablespoons soy sauce • 2 cups elbow macaroni • ¼ cup chopped Italian parsley • 1 cup shredded white Cheddar cheese Directions Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves. Step 2 Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes. Step 3 Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes. Step 4 Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired. Chef's Notes: Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil. Feel free to swap water for chicken broth. You can also add beans to turn this into an excellent pasta fazool. Nutrition Facts Per Serving: 336.3 calories; protein 18.9g 38% DV; carbohydrates 25.1g 8% DV; fat 17.3g 27% DV; cholesterol 58.1mg 19% DV; sodium 1168.9mg 47% DV.

Lick-the-Spoon Cilantro Jalapeno Aioli

Prep: 15 min Total: 15 mins Servings: 10 Yield: 10 servings Ingredients • ¾ cup olive oil mayonnaise • ½ cup firmly packed fresh cilantro leaves • 1 jalapeno, seeds and membrane removed, diced • 1 ½ eaches garlic cloves, halved • ½ lime, juiced • ¾ teaspoon ground cumin • ¼ teaspoon salt, or to taste Directions Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour. Tips The magazine version of this recipe also includes 1 1/2 tablespoons cider vinegar. Nutrition Facts Per Serving: 121.2 calories; protein 0.3g 1% DV; carbohydrates 1.1g; fat 13.2g 20% DV; cholesterol 6.3mg 2% DV; sodium 153.3mg 6% DV.

Applesauce Pork Chops Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 2 Yield: 2 servings Ingredients • 1 tablespoon butter • ¼ cup chopped onion • 1 apple - peeled, cored, and sliced • 2 eaches (1/2-inch thick) pork chops • ¾ cup applesauce • 2 tablespoons brown sugar • ½ teaspoon ground mustard • ⅛ teaspoon ground cinnamon • ½ teaspoon salt • 1 pinch ground black pepper to taste

Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Step 2 Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl. Step 3 Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side. Step 4 Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture. Step 5 Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish. Step 6 Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Nutrition Facts Per Serving: 399.4 calories; protein 24.4g 49% DV; carbohydrates 35.6g 12% DV; fat 18.2g 28% DV; cholesterol 78.4mg 26% DV; sodium 674.2mg 27% DV.

Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) Prep: 1 hr Cook: 5 mins Additional: 20 mins Total: 1 hr 25 mins Servings: 12 Yield: 24 spring rolls Ingredients • 2 ounces dried thin rice noodles • ¾ cup ground chicken • ¼ cup shrimp - washed, peeled, and cut into small pieces • 2 large eggs, beaten • 1 carrot, grated

• 4 medium (blank)s wood fungus mushrooms, chopped • 2 eaches green onions, chopped • ½ teaspoon white sugar • ½ teaspoon salt • ½ teaspoon ground black pepper • 24 eaches rice paper wrappers • 2 cups vegetable oil for frying Directions Step 1 Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces. Step 2 Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well. Step 3 Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface. Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. Step 5 Heat oil in a work or large skillet over medium heat. Step 6 Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels. Cook's Notes: Ground pork can be used instead of chicken if desired. Shiitake mushrooms can be substituted for the wood fungus mushrooms if desired. Nutrition Facts Per Serving: 132.1 calories; protein 6.5g 13% DV; carbohydrates 14.4g 5% DV; fat 5.2g 8% DV; cholesterol 44.8mg 15% DV; sodium 225mg 9% DV.

Potato Latkes I Servings: 6 Yield: 10 to 12 latkes Ingredients • 2 cups peeled and shredded potatoes • 1 tablespoon grated onion • 3 large eggs eggs, beaten • 2 tablespoons all-purpose flour • 1 ½ teaspoons salt • ½ cup peanut oil for frying Directions Step 1 Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. Step 2 In a medium bowl stir the potatoes, onion, eggs, flour and salt together. Step 3 In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot! Nutrition Facts Per Serving: 101.8 calories; protein 4.5g 9% DV; carbohydrates 11.3g 4% DV; fat 4.4g 7% DV; cholesterol 93mg 31% DV; sodium 619.6mg 25% DV.

Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 4 Yield: 4 servings Ingredients • 4 eaches 3/4-inch thick bone-in pork chops • 1 pinch salt and ground black pepper to taste • ¼ cup butter, divided • 1 cup baby carrots, or more to taste

• 1 onion, chopped • 1 cup vegetable broth • 3 tablespoons Worcestershire sauce • 4 eaches whole russet potatoes, or more to taste Directions Step 1 Season pork chops with salt and ground black pepper. Step 2 Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate. Step 3 Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket. Step 4 Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve. Cook's Notes: Additional ready time is added because of time needed to bring pressure cooker to pressure and time for natural release. Time will vary depending on your cooker. Can be made without carrots. Can use steak sauce instead of Worcestershire sauce. Can use chicken broth instead of vegetable broth. Use a 6-quart or larger pressure cooker. Nutrition Facts Per Serving: 574.2 calories; protein 34.6g 69% DV; carbohydrates 60.3g 20% DV; fat 21.9g 34% DV; cholesterol 100.6mg 34% DV; sodium 403.6mg 16% DV.

Cream Cheese Alfredo Sauce Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 6 Yield: 6 servings Ingredients

• 2 tablespoons butter • 2 mushrooms portobello mushroom caps, thinly sliced • 1 (8 ounce) package cream cheese • ½ cup butter • 1 ½ cups milk • 6 ounces grated Parmesan cheese, or to taste • 1 clove garlic, crushed • 1 tablespoon minced fresh basil leaves • 1 pinch ground white pepper, to taste Directions Step 1 Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside. Step 2 Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving. Nutrition Facts Per Serving: 463.6 calories; protein 16.9g 34% DV; carbohydrates 7.2g 2% DV; fat 41.6g 64% DV; cholesterol 121.7mg 41% DV; sodium 707.6mg 28% DV.

Mexican Taco Meatloaf Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 8 Yield: 1 loaf Ingredients • 1 ½ pounds lean ground beef • 1 cup crushed tortilla chips • ¾ cup shredded pepper Jack cheese • 1 small onion, chopped • 1 (1 ounce) packet taco seasoning mix • 2 large eggs eggs, beaten • ½ cup milk • ¼ cup mild red taco sauce, or more to taste Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl. Step 3 Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined. Step 4 Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center. Step 5 Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes. Nutrition Facts Per Serving: 272.2 calories; protein 21.6g 43% DV; carbohydrates 7.1g 2% DV; fat 16.6g 26% DV; cholesterol 120.2mg 40% DV; sodium 468.4mg 19% DV.

Addictive Sweet Potato Burritos Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 12 Yield: 12 burritos Ingredients • 1 tablespoon vegetable oil • 1 onion, chopped • 4 cloves garlic, minced • 6 cups canned kidney beans, drained • 2 cups water • 3 tablespoons chili powder • 4 teaspoons prepared mustard • 2 teaspoons ground cumin • 1 pinch cayenne pepper, or to taste • 3 tablespoons soy sauce • 4 cups mashed cooked sweet potatoes • 12 (10 inch) flour tortillas, warmed • 8 ounces shredded Cheddar cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper. Step 3 Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet. Step 4 Bake in the preheated oven until warmed through, about 12 minutes. Cook's Notes: For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep-frying these tasty burritos. Nutrition Facts Per Serving: 504.6 calories; protein 20g 40% DV; carbohydrates 76.6g 25% DV; fat 8.5g 13% DV; cholesterol 19.8mg 7% DV; sodium 1028.5mg 41% DV.