Mushroom Spinach Vegetable Lasagna Yield: 12 servingsEquipment: 12-inch skillet, 9-by-13-inch dish, foilTime and setting: 375°F; 50–60 minutes Ingredients 2 tablespoons olive oil 16 ounces mushrooms, chopped 1 zucchini, diced 1…
Classic Turkey Lasagna Yield: 12 servingsEquipment: 12-inch skillet, 9-by-13-inch dish, foil, thermometerTime and setting: 375°F; 50–60 minutes Ingredients 1 tablespoon olive oil 1 pound lean ground turkey 1 onion, diced…
Spinach Ricotta Manicotti Yield: 12 filled shells, 6 servingsEquipment: large pot, bowl, 9-by-13-inch baking dish, piping bagTime and setting: 375°F; 35–40 minutes Ingredients 12 dry manicotti shells 15 ounces part-skim…
Roasted Red Pepper and Tomato Soup Roasting fresh red bell peppers concentrates their sweetness and adds depth to this smooth tomato soup. A potato provides body without requiring cream, while…
Lentil and Tomato Soup Brown or green lentils hold their shape while making this vegetable soup hearty enough for lunch. Tomatoes and a small splash of vinegar brighten the earthy…
Vegetable Omelet A tender omelet needs moderate heat and a filling that is cooked before the eggs go into the pan. This version combines peppers, spinach, scallion, and a small…
Simple Chicken Salad This straightforward chicken salad is designed for sandwiches, wraps, crackers, or a packed lunch. Celery and scallion add crunch without overwhelming the chicken, and a yogurt-mayonnaise dressing…
Lavash Pizza A whole sheet of lavash makes a thin, crisp base for a quick pizza. Prebaking the bread before adding sauce prevents a limp center, while a short second…
Crispy Chicken Caesar Salad This complete salad replaces branded snack components with measured romaine, oven-crisp chicken, Parmesan, tomatoes, and yogurt Caesar dressing. Baking the chicken to 165°F keeps raw poultry…
Vegetable, Ham, and Cheddar Egg Bites Onion, pepper, broccoli, spinach, tomato, ham, and cheddar turn eight eggs into twelve measured breakfast bites. Precooking the vegetables removes water and keeps the…