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Sneak in an extra vegetable serving (and cut down on prep time) by swapping pizza dough for mushrooms! Top portobello mushroom caps with jarred sauce, shredded cheese and your favorite toppings for a healthy meal that’s ready in 15 minutes. And…
Spice things up this week with Beef Pho, a traditional Vietnamese soup, without spending hours in the kitchen. With a handful of simple ingredients and store-bought short-cuts, you can bring all the flavors of this classic Asian comfort food to…
In my house, no one was typically clamoring for the leftover pork tenderloin. That is, until I discovered it makes for an awesome sandwich when topped with dijon mustard, apple butter and white cheddar. This is such a clever use…
Unless I'm stuffing it into sweet potatoes or using it as a love nest for eggs, the last bits of a pot of chili often make their way onto tortilla chips. Baked with cheese and topped with fresh salsa, canned…
Thanks to prepared dough and a handful of easy store-bought toppings, like pesto and jarred roasted red peppers, this delicious vegetarian pizza is weeknight-friendly and on the table in under 20 minutes. Top it with a simple baby arugula salad…
To keep this classic Middle Eastern lentils and rice dish weeknight-friendly, slice the onions and steam the brown rice in advance. I also recommend taking advantage of pre-cooked lentils (look for them in the refrigerated section) to save major time.…
There is something so satisfying about a bunch of food in bowls (unless you have an aversion to foods touching, then this one is a problem). This Green Quinoa Bowl is totally customizable to whatever raw or cooked vegetables you…
If you hate wasting food (who doesn't), this is a great way to use up any grilled vegetables from your last BBQ. Roasted vegetables work great, too. This Grilled Vegetable Frittata is jazzed up with smoked paprika for a bacon-y…
Serve all the flavor of a traditional Chicken Cacciatore in a fraction of the time (I'm talking 15 minutes!) with the help of a few store-bought shortcuts, like pre-sliced peppers and rotisserie chicken. Swap out the pasta for toasted baguette…
I never leave TJ's without a few bags of Cruciferous Crunch in tow. It's a balanced mix of, you guessed it, cruciferous greens like shaved Brussels sprouts, chopped kale and cabbage, and pairs perfectly with crunchy chickpeas, all the seeds…
A spin on one of our favorite weeknight staple meals, baked chicken and rice, this One Pan Salsa Chicken and Rice is made with Tex-Mex spices and salsa. Think of it like cheater Arroz con Pollo. Even better, though? Under…
Kidney beans were the first beans I ever ate. Growing up we ate them in green salads and I always thought it was so funny that they were named after an organ. While I still love them in salads, my…
