Thirty & Done

Grocery List

Every ingredient, grouped by store section

This combined list covers all 100 recipes. Items are grouped by store section; quantities reflect one batch (each recipe serves 4). Recipe numbers refer to the recipe index.

Produce

  • **crispy lime cabbage slaw:** — to taste (R30)
  • baby arugula, loosely packed — 3 cups (R83)
  • baby yellow potatoes — 1 lb (R85)
  • baby yellow potatoes — 1.5 lbs (R79)
  • baby yellow potatoes, unpeeled and sliced into 1/8-inch rounds — 1 1/2 lbs (R97)
  • carrots — 2 medium (R18, R46, R72, R74, R75)
  • celery — 2 ribs (R50, R51, R84)
  • cherry or grape tomatoes — 1 cup (R40)
  • cherry tomatoes — 1 cup (R15)
  • cherry tomatoes — 1 pint (R28)
  • cherry tomatoes — 1.5 cups (R94)
  • cherry tomatoes — 2 cups (R83)
  • chopped fresh basil leaves — 1/4 cup (R11)
  • chopped fresh basil leaves — 2 tablespoons (R1)
  • chopped fresh cilantro — 1/4 cup (R10, R30, R53, R98)
  • chopped fresh cilantro — 2 tablespoons (R33, R58, R65)
  • chopped fresh dill — 1 tbsp (R51)
  • chopped fresh flat-leaf parsley — 1 tablespoon (R23)
  • chopped fresh flat-leaf parsley — 2 tablespoons (R36)
  • chopped fresh flat-leaf parsley — 2 tbsp (R56)
  • chopped fresh parsley — 2 tablespoons (R15, R36)
  • chopped fresh parsley leaves — 2 tablespoons (R76)
  • chopped fresh thyme leaves — 1 tablespoon (R99)
  • cremini mushrooms — 8 oz (R23, R73)
  • cremini mushrooms, wiped clean and sliced 1/4-inch thick — 1 lb (16 oz) (R56)
  • cremini mushrooms, wiped clean and thinly sliced — 8 oz (R32)
  • crisp green leaf lettuce leaves — 4 (R93)
  • crisp iceberg lettuce leaves — 4 (R25)
  • crushed canned san marzano tomatoes — 1 cup (R89)
  • crushed canned tomatoes — 2 cans (28 ounces each) (R45)
  • crushed san marzano tomatoes — 1 can (28 ounces) (R57)
  • crushed san marzano tomatoes — 1 can (28 oz) (R53)
  • diced english cucumber — 1 1/2 cups (R54)
  • english cucumber — 1/2 (R28)
  • english cucumber — 1 (R51)
  • english cucumber — 1 large (R90)
  • english cucumber — 1/2 cup (R94)
  • english cucumbers — 2 (R24)
  • finely chopped fresh chives — 2 tablespoons (R17)
  • finely chopped fresh cilantro — 1/4 cup (R54)
  • finely chopped fresh flat-leaf parsley — 1/2 cup (R54)
  • finely chopped fresh flat-leaf parsley — 2 tbsp (R81)
  • finely chopped fresh parsley leaves — 2 tablespoons (R73, R75)
  • finely chopped red onion — 1/2 cup (R54)
  • finely chopped red onion — 2 tbsp (R51)
  • finely diced red onion — 1/4 cup (R54)
  • finely shredded green cabbage — 3 cups (R71)
  • fresh asparagus, woody ends trimmed — 1 pound (R9)
  • fresh avocado — 1 (R10)
  • fresh avocado, pitted and sliced — 1 (R33)
  • fresh baby arugula — 5 oz (R77)
  • fresh baby spinach — 2 cups (R78)
  • fresh baby spinach leaves — 2 cups (R42, R46, R78)
  • fresh baby spinach leaves — 5 oz (R72)
  • fresh baby spinach leaves, loosely packed — 3 cups (R96)
  • fresh baby spinach, lightly packed — 4 cups (R49)
  • fresh baby spinach, tightly packed — 3 cups (R61, R63)
  • fresh basil leaves — 1/4 cup (R7, R37, R57, R61, R100)
  • fresh basil leaves — 2 tbsp (R49)
  • fresh basil leaves — 2 tablespoons (R89)
  • fresh bean sprouts — 2 cups (R69)
  • fresh broccoli florets — 4 cups (R4, R16, R43, R47)
  • fresh brussels sprouts — 1 lb (R99)
  • fresh chives — 2 tablespoons (R47, R79)
  • fresh chives — 2 tbsp (R28, R50, R82)
  • fresh cilantro — 2 tablespoons (R20, R68)
  • fresh cilantro — 1/4 cup (R34)
  • fresh cilantro — 2 tbsp (R26)
  • fresh cilantro — 3 tablespoons (R65)
  • fresh cilantro leaves — 1/4 cup (R2, R27, R33, R66, R69, R90)
  • fresh cilantro leaves — 2 tablespoons (R67)
  • fresh cilantro leaves — 1/3 cup (R95, R96)
  • fresh cilantro sprigs — to taste (R34)
  • fresh cilantro sprigs and lime wedges — to taste (R55)
  • fresh dill — 1 tablespoon (R94)
  • fresh dill or parsley — 1/4 cup (R78)
  • fresh flat-leaf parsley — 1 tablespoon (R18, R79)
  • fresh flat-leaf parsley — 1/3 cup (R3, R87)
  • fresh flat-leaf parsley — 1/4 cup (R13, R85)
  • fresh flat-leaf parsley — 2 tablespoons (R5, R19, R57, R91)
  • fresh flat-leaf parsley — 2 tbsp (R32, R63, R64, R84)
  • fresh flat-leaf parsley — to taste (R38)
  • fresh flat-leaf parsley — 1 tbsp (R86)
  • fresh flat-leaf parsley or basil — 1/4 cup (R40)
  • fresh ginger — 1 tablespoon (R4, R14, R24, R35, R41, R42, R43, R95, R96)
  • fresh ginger — 1 teaspoon (R16)
  • fresh ginger — 1/2 teaspoon (R12)
  • fresh ginger — 1 tbsp (R31, R88)
  • fresh ginger — 1 tsp (R72)
  • fresh green onions or chives — 2 tablespoons (R80)
  • fresh lemon — 1 (R36, R85, R86)
  • fresh lemon wedges — 4 (R94)
  • fresh lemon zest — 1 teaspoon (R3)
  • fresh lemon zest — 1 tsp (R83)
  • fresh lemon zest — 1/2 teaspoon (R77)
  • fresh lime — 1 (R2, R20, R27, R33, R34, R69, R70)
  • fresh lime wedges — to taste (R30)
  • fresh mint leaves — to taste (R60)
  • fresh or canned pineapple chunks — 1 cup (R31)
  • fresh parsley — 2 tablespoons (R6, R8, R9)
  • fresh parsley — 1 tbsp (R52)
  • fresh parsley — 3 tablespoons (R93)
  • fresh parsley leaves and fresh herb garnish — to taste (R75)
  • fresh roma tomatoes — 1/2 cup (R67)
  • fresh sage leaves — 16 (R62)
  • fresh thai basil leaves — 2 cups (R70)
  • fresh thyme leaves — 1 tsp (R32, R56)
  • freshly chopped flat-leaf parsley — 2 tbsp (R29)
  • freshly grated lemon zest — 1 teaspoon (R9)
  • garlic — 1 clove (R12, R16, R89)
  • garlic — 2 cloves (R15, R17, R18, R27, R31, R32, R62, R64, R72, R74, R75, R78, R82, R91, R93, R99, R100)
  • garlic — 3 cloves (R4, R5, R7, R8, R9, R10, R11, R14, R21, R23, R26, R29, R35, R41, R43, R47, R48, R49, R50, R66, R69, R76, R83, R85, R94, R95, R98)
  • garlic — 4 cloves (R1, R19, R24, R34, R36, R37, R40, R42, R44, R45, R46, R57, R61, R63, R81, R84, R96, R97)
  • garlic — 6 cloves (R3, R87)
  • garlic — 5 cloves (R70)
  • garlic clove — 1 (R55)
  • garlic clove — 1 small (R54)
  • garlic cloves — 3 (R53, R54, R56)
  • green onions — 2 (R16, R26, R71, R72, R86)
  • green onions — 3 (R4, R5, R12, R24, R31, R35, R43, R84, R98)
  • green onions — 4 (R14, R41, R42, R69)
  • green zucchini — 1 small (R40)
  • halved cherry tomatoes — 1 cup (R54)
  • iceberg lettuce — 1.5 cups (R27)
  • lacinato kale, stems removed and leaves chopped into bite-sized ribbons — 1 bunch (about 5 cups loosely packed) (R81)
  • lacinato kale, stems removed and leaves coarsely torn into bite-sized pieces — 3 cups (R97)
  • lemon — 1 (R8, R9, R54, R71, R77)
  • lemon wedges — to taste (R3, R5, R6)
  • lime — 1 (R10, R12, R44, R65, R66, R67, R68)
  • matchstick carrots — 1 cup (R12, R24, R41, R47)
  • minced fresh chives — 2 tablespoons (R74)
  • packed fresh baby spinach — 3 cups (R11)
  • packed fresh baby spinach leaves — 3 cups (R1)
  • persian cucumbers — 2 (R15)
  • persian cucumbers — 3 (R88)
  • persian or english cucumber — 1 cup (R12)
  • red fresno chili or jalapeño — 1 (R70)
  • red onion — 1 large (R15)
  • red onion — 1/2 small (R90, R93)
  • red onion — 1/4 small (R94)
  • red onion, paper-thinly sliced — 1/2 small (R28)
  • red onion, paper-thinly sliced — 1/4 small (R90)
  • ripe avocado, mashed — 1/2 (R34)
  • ripe avocado, pitted and sliced — 1 (R30)
  • ripe avocado, pitted and thinly sliced — 1 (R88)
  • ripe hass avocado — 1 (R27, R65, R66, R67)
  • ripe hass avocado — 1/2 (R68)
  • ripe hass avocado, pitted and peeled — 1 (R55)
  • ripe hass avocado, pitted and thinly sliced — 1 (R44)
  • ripe roma tomatoes — 4 (R100)
  • roma tomato — 1 large (R92)
  • romaine lettuce — 2 cups (R92)
  • russet potatoes — 3 large (R48)
  • russet potatoes, thoroughly scrubbed — 4 large (R98)
  • scallions — 4 (R48)
  • scallions — 2 (R55, R88)
  • shallots — 2 (R32)
  • shallots — 2 medium (R87)
  • shredded green and purple cabbage blend — 3 cups (R34)
  • shredded green cabbage — 2 cups (R30)
  • shredded green cabbage — 3 cups (R41)
  • shredded red cabbage — 1 cup (R30)
  • sprigs fresh thyme — 2 (R28)
  • stalks celery — 2 (R5, R18, R46, R75)
  • stalks fresh celery — 4 (R17)
  • thin lemon slices — 4 (R13)
  • thin slices ripe hot-house tomato — 8 (R25)
  • thinly shredded red and green cabbage — 3 cups (R33)
  • tomatoes — 1 cup (R27)
  • white button mushrooms — 4 oz (R22)
  • yellow onion — 1 large (R2, R22, R29, R96)
  • yellow onion — 1 medium (R5, R7, R10, R18, R21, R26, R44, R45, R46, R47, R48, R49, R50, R53, R56, R63, R66, R74, R75, R76, R81, R82, R84, R95, R97, R98)
  • yellow onion — 1 small (R11, R23, R37, R61, R70)
  • yellow onion — 1/2 cup (R25)
  • yellow onion — 1/2 medium (R27, R57, R73)
  • yellow onion — 1/4 cup (R93)
  • yellow zucchini — 1 small (R40)
  • yukon gold potato — 1 medium (R50)
  • yukon gold potatoes — 1.5 lbs (R74, R82)
  • zest of 1 fresh lemon — to taste (R40)
  • zucchini — 1 medium (R46)
  • ¼ cup fresh basil leaves — to taste (R45)
  • ¼ cup fresh flat-leaf parsley — to taste (R46)
  • ⅓ cup fresh cilantro — to taste (R44)

Protein & Dairy

  • **pork & vegetables:** — to taste (R31)
  • **pork cutlets & dredge:** — to taste (R32)
  • **sausage & vegetables:** — to taste (R29)
  • 90% lean ground beef — 1 pound (R91)
  • 93% lean ground turkey — 1.25 pounds (R93)
  • andouille sausage — 12 oz (R84)
  • blue cheese crumbles — 1/4 cup (R28)
  • bone-in or boneless pork chops — 4 (R8)
  • bone-in, skin-on chicken thighs — 1.75 lbs (R79)
  • boneless skinless chicken breast — 1.25 pounds (R94)
  • boneless, skinless chicken breasts — 1 1/2 lbs (R13)
  • boneless, skinless chicken breasts — 1.25 lbs (20 oz) (R19)
  • boneless, skinless chicken breasts — 1.5 lbs (24 oz) (R1, R2)
  • boneless, skinless chicken breasts — 1 pound (R41)
  • boneless, skinless chicken breasts — 1 lb (R69)
  • boneless, skinless chicken breasts — 2 large (R71, R100)
  • boneless, skinless chicken breasts — 1.5 lbs (R77, R80)
  • boneless, skinless chicken thighs — 1 1/2 lbs (R15, R16)
  • boneless, skinless chicken thighs — 1 lb (R14, R84)
  • boneless, skinless chicken thighs — 1.5 lbs (R99)
  • cheddar-jack cheese blend — 1.5 cups (R67)
  • chicken breast — 1.25 pounds (R92)
  • cod or tilapia fillets — 1.5 lbs (24 oz) (R33)
  • colby jack cheese — 1/2 cup (R68)
  • cooked chicken breast — 8 ounces (R42)
  • cooked chicken breast or rotisserie chicken — 2.5 cups (R18, R20)
  • cooked rotisserie chicken breast — 2.5 cups (about 10 ounces) (R90)
  • cooked rotisserie chicken meat, skinless and shredded — 3 cups (R75)
  • cooked smoked andouille sausage — 12 oz (R85)
  • cream cheese — 4 ounces (R44)
  • crumbled cotija cheese — 1/4 cup (R30)
  • crumbled feta cheese — 1/2 cup (R53)
  • crumbled feta cheese — 1/2 cup (2 ounces) (R94)
  • deli sliced black forest ham — 12 oz (R52)
  • egg yolks + 1 large whole egg, room temperature — 4 large (R38)
  • egg, beaten — 1 large (R86, R91)
  • egg, lightly beaten — 1 large (R17, R78)
  • eggs — 4 large (R42, R53, R60, R70, R72, R82)
  • eggs — 8 large (R57, R58)
  • eggs, at room temperature — 2 large (R59)
  • eggs, beaten — 2 large (R6)
  • eggs, lightly beaten — 3 large (R14, R35)
  • eggs, lightly beaten — 2 large (R69, R77)
  • eggs, thoroughly beaten — 2 large (R71)
  • extra freshly grated parmesan cheese — to taste (R19, R62)
  • extra freshly grated parmigiano-reggiano cheese — to taste (R64)
  • extra grated parmesan cheese — to taste (R1)
  • extra-firm tofu — 1 block (14 to 16 ounces) (R43)
  • finely grated parmesan cheese — 1/4 cup (R77, R78)
  • fresh live mussels, cleaned and debearded — 3.5 lbs (R87)
  • freshly grated parmesan cheese — 1 cup (R19)
  • freshly grated parmesan cheese — 1/2 cup (R1, R7, R11, R37, R49, R61, R62, R81, R83, R97)
  • freshly grated parmesan cheese — 1/4 cup (R57, R63, R89, R91)
  • freshly grated parmigiano-reggiano cheese — 1/2 cup (R40)
  • freshly grated parmigiano-reggiano cheese — 1 1/2 cups (R64)
  • freshly grated pecorino romano cheese — 1 cup (2 oz) (R38)
  • freshly shredded sharp cheddar cheese — 1 cup (4 ounces) (R10)
  • freshly shredded sharp yellow cheddar cheese — 1 cup (R73)
  • full-fat sour cream — 1/2 cup (R56)
  • fully cooked turkey kielbasa — 14 oz (R81)
  • ground beef — 1 lb 85/15 (R26)
  • gruyère cheese, freshly shredded — 4 ounces (R45)
  • half-and-half — 2 cups (R50)
  • heavy cream — 1/3 cup (R11, R32)
  • heavy cream — 1/4 cup (R49, R60)
  • heavy cream — 3/4 cup (R37, R80)
  • heavy whipping cream — 1 cup (R19, R64, R97)
  • heavy whipping cream — 1/2 cup (R18, R61, R73, R75)
  • heavy whipping cream — 3/4 cup (R1)
  • italian sausage, casings removed — 1 pound (R7)
  • lean ground beef — 1.25 lbs 90/10 (R27)
  • lean ground beef — 1 lb (R72, R76, R98)
  • lean ground beef — 1 pound 90/10 (R67)
  • lean ground beef — 1.25 lbs (R74)
  • lean ground beef — 1.5 lbs (R70)
  • lean ground chicken — 1 lb (16 oz) (R17)
  • lean ground chicken — 1 pound (16 ounces) (R44)
  • lean ground turkey — 1.25 pounds 93/7 (R10)
  • lean ground turkey — 1.25 lbs (R78)
  • light sour cream — 1/3 cup (R68)
  • light sour cream — 1/4 cup (R65, R67)
  • low-fat buttermilk — 1 3/4 cups (R59)
  • low-moisture shredded mozzarella cheese — 1 1/2 cups (R7)
  • low-moisture, whole-milk shredded mozzarella cheese — 2 cups (8 ounces) (R89)
  • mexican blend cheese — 1 cup (R27, R65)
  • mild italian sausage — 1 lb (R97)
  • mild italian sausage, casings removed — 1 lb (R49)
  • mild pork breakfast sausage — 1/2 pound (8 ounces) (R58)
  • milk — 2 tablespoons (R68)
  • monterey jack cheese — 1/2 cup (R66)
  • monterey jack cheese, freshly shredded from block — 4 oz (1 cup packed) (R39)
  • pancetta or thick-cut bacon — 6 oz (R38)
  • parmesan cheese rind — 1 (R46)
  • plain greek yogurt — 1/2 cup (R15)
  • plain greek yogurt — 2 tbsp (R51)
  • plain greek yogurt — 3/4 cup (R94)
  • plain nonfat greek yogurt — 1/2 cup (R17)
  • pork loin — 1.25 lbs (R31)
  • pork tenderloin — 1.25 lbs (R30)
  • raw shrimp, tails left intact — 1.5 lbs large (R85)
  • raw shrimp, tails removed — 1 lb (16 oz) medium (R35)
  • raw shrimp, tails removed — 1.5 lbs (24 oz) medium (R34)
  • reduced-fat cream cheese — 4 ounces (R68)
  • refrigerated buttermilk biscuit dough — 1 can (16 oz) (R18)
  • refrigerated or canned jumbo lump crab meat, picked through for shell fragments — 1 lb (R86)
  • reserved crispy bacon pieces — to taste (R48)
  • rotisserie chicken breast — 2.5 cups (R66, R68)
  • rotisserie chicken breast, warm and shredded — 2.5 cups (R65)
  • sharp cheddar cheese — 1/2 cup (R50)
  • sharp cheddar cheese — 1 cup (4 ounces) (R92)
  • sharp cheddar cheese, freshly shredded — 2 cups (R26)
  • sharp cheddar cheese, freshly shredded — 1 cup (R80)
  • sharp cheddar cheese, freshly shredded from block — 8 oz (2 cups packed) (R39)
  • sharp yellow cheddar cheese — 4 oz (1 cup) (R51)
  • sharp yellow cheddar cheese, freshly shredded — 1 cup (R48)
  • sharp yellow cheddar cheese, freshly shredded — 4 ounces (R45)
  • sharp yellow cheddar cheese, freshly shredded — 8 ounces (R47)
  • shaved parmesan cheese — 1/3 cup (R77)
  • shaved parmesan cheese — to taste (R78)
  • shredded low-moisture mozzarella cheese — 1 cup (R63, R100)
  • shredded mexican cheese blend — 2 cups (8 oz) (R20)
  • shredded mild or sharp cheddar cheese — 1 cup (R58)
  • shredded monterey jack cheese — 2 cups (R55)
  • shredded sharp cheddar cheese — 1 cup (R98)
  • shredded sharp yellow cheddar cheese — 1/2 cup (R76)
  • shredded smoked gouda cheese — 1.5 cups (6 ounces) (R90)
  • shrimp, tails on or off — 1.5 lbs (24 oz) large (R3)
  • skin-on salmon fillets — 4 (R9)
  • sliced swiss cheese — 8 oz (R52)
  • slices american cheese — 8 (R25)
  • slices cooked bacon — 4 (R39)
  • slices deli provolone cheese — 6 (R22)
  • slices provolone cheese — 4 (R29)
  • slices provolone cheese — 8 (R91)
  • slices thick-cut bacon — 6 (R48, R50)
  • slices thick-cut bacon — 8 (R83)
  • slices thick-cut hardwood smoked bacon — 12 (R59)
  • slices white cheddar cheese — 4 (R93)
  • smoked andouille sausage — 12 oz (R5)
  • smoked sausage — 14 oz (R82)
  • solid white albacore tuna in water — 2 cans (5 oz each) (R51, R73)
  • sour cream — 1/2 cup (R20, R27, R33, R98)
  • sour cream — 1/3 cup (R28, R55)
  • sour cream — 1/4 cup (R34, R58)
  • sour cream or greek yogurt — 1/4 cup (R10)
  • strips thick-cut bacon — 4 (R80)
  • sweet or mild italian sausage links — 4 (R29)
  • sweet or spicy italian sausage, casings removed — 1 lb (R63)
  • thin pork cutlets — 1.25 lbs (R32)
  • tilapia fillets — 4 (R36)
  • warm whole milk — 1/3 cup (R74)
  • whole milk — 1 cup (R48, R73)
  • whole milk — 2 cups (R47)
  • whole milk — 1/2 cup (R60)
  • whole milk — 2 tablespoons (R58)
  • whole milk — 2/3 cup (R75)
  • whole milk — 3 tablespoons (R93)
  • whole milk, warmed — 2 cups (R39)
  • whole-milk ricotta cheese — 1 cup (R7)
  • ¼ lbs 90/10 lean ground beef — 1 (R21, R24)
  • ½ cup freshly grated parmesan cheese — to taste (R46)
  • ½ cup heavy cream — to taste (R45, R48)
  • ½ cup sour cream — to taste (R48)
  • ½ lbs raw chicken tenderloins — 1 (R6)
  • ¾ cup full-fat sour cream — to taste (R23)

Dry Goods & Canned

  • **hoagies & assembly:** — to taste (R29)
  • **serving:** — to taste (R31, R32)
  • **tortillas & serving accents:** — to taste (R30)
  • all-purpose flour — 1/3 cup (R13, R32)
  • all-purpose flour — 2 tablespoons (R23, R74)
  • all-purpose flour — 3 tablespoons (R18, R48, R73)
  • all-purpose flour — 1 tablespoon (R45)
  • all-purpose flour — 3 tbsp (R39, R50, R54)
  • all-purpose flour — 1 tbsp (R56)
  • all-purpose flour — 1/2 cup (R71, R77)
  • all-purpose flour — 1/4 cup (R75, R84)
  • all-purpose flour — 2 cups (R59)
  • bakery-fresh french baguette, then split lengthwise into 4 equal quarters — 1 large (R89)
  • baking powder — 2 teaspoons (R59)
  • baking soda — 1/2 teaspoon (R59)
  • beefsteak tomato — 1 large (R93)
  • biscuit baking mix — 1.5 cups (R75)
  • black beans — 1 can (15 ounces) (R10)
  • black beans — 1 can (15 oz) (R26, R55, R98)
  • black sesame seeds — 2 tbsp (R88)
  • brioche burger buns, split — 4 (R93)
  • brioche hamburger buns, split — 4 (R21, R25)
  • brown sugar or white sugar — 1 tbsp (R71)
  • burrito-size flour tortillas — 4 large (10-inch) (R58)
  • canned tomato sauce — 1 can (15 oz) (R76)
  • cannellini beans — 1 can (15 ounces) (R11, R46)
  • cannellini beans — 2 cans (15 oz each) (R81)
  • cannellini or great northern beans — 2 cans (15 ounces each) (R44)
  • capers — 3 tablespoons (R13)
  • capers — 1 tbsp (R86)
  • chickpeas — 2 cans (15 ounces each) (R96)
  • chickpeas, and thoroughly dried — 2 cans (15 oz each) (R54)
  • chilled cooked jasmine rice — 3 cups (R14)
  • chipotle chili powder — 1/2 tsp (R30)
  • chopped roasted salted peanuts — 1/4 cup (R12)
  • coarsely chopped walnuts — 1/3 cup (R62)
  • cold water — 4 cups (R42)
  • cooked basmati rice, warm — 2 cups (R95)
  • cooked basmati rice, warm — 3 cups (R96)
  • cooked jasmine or sushi rice, warm — 3 cups (R88)
  • cooked jasmine or white rice — 3 cups (R31)
  • cooked jasmine rice or basmati rice, warm — 3 cups (R94)
  • cooked jasmine rice, chilled overnight — 3 cups (R35)
  • cooked jasmine rice, kept warm — 4 cups (R70)
  • cooked short-grain white rice or jasmine rice, warm — 4 cups (R72)
  • cooked warm jasmine rice — 3 cups (R54)
  • cooked white rice or warm egg noodles — 3 cups (R80)
  • cooked white short-grain or jasmine rice, warm — 4 cups (R71)
  • corn or flour tortillas — 8 small (R30)
  • corn tortillas — 8 small (6-inch) (R33)
  • corn tortillas — 4 (R66)
  • cornstarch — 1 tablespoon (R4, R41)
  • cornstarch — 1 teaspoon (R14)
  • cornstarch — 1 tbsp (R31)
  • cornstarch — 2 tablespoons (R43)
  • cornstarch dissolved in 1 tablespoon cold water — 1 teaspoon (R16, R60)
  • creamy ranch dressing — 1/4 cup (R92)
  • crunchy tortilla chips, lightly crushed — 1 cup (R44)
  • crushed fire-roasted tomatoes — 1 can (28 oz) (R61)
  • crushed tomatoes — 1 can (14.5 ounces) (R11, R95)
  • crushed tomatoes — 1 can (14.5 oz) (R37)
  • crusty french baguette or sourdough loaf — 1 (R87)
  • dark brown sugar, packed — 2 tablespoons (R21)
  • dark brown sugar, packed — 3 tablespoons (R4)
  • dark brown sugar, packed — 1 teaspoon (R41)
  • diced canned tomatoes with juices — 1 can (28 ounces) (R46)
  • diced mild green chilies — 2 cans (4 ounces each) (R44)
  • diced tomatoes in juice, un-drained — 1 can (14.5 oz) (R76)
  • diced tomatoes with juices — 1 can (14.5 oz) (R98)
  • dill pickle chips — 12 (R25)
  • ditalini pasta — 1 cup (R46)
  • dried lo mein noodles — 8 ounces (R41)
  • dry elbow macaroni — 1.5 cups (R76)
  • dry elbow macaroni pasta — 8 oz (R26)
  • dry fettuccine pasta — 8 oz (R19)
  • dry fettuccine pasta — 12 oz (R64)
  • dry split red lentils, thoroughly rinsed in cold water and drained — 1 cup (R95)
  • dry white wine — 1 cup (R87)
  • dry white wine or low-sodium chicken broth — 1/2 cup (R3)
  • dry ziti pasta — 12 oz (R63)
  • dry-roasted salted peanuts — 1/3 cup (R69)
  • elbow macaroni or cavatappi pasta — 8 oz (2 cups) (R39)
  • fire-roasted diced tomatoes with green chilies, undrained — 1 can (14.5 ounces) (R10)
  • fire-roasted diced tomatoes with juices — 1 can (14.5 oz) (R26)
  • fire-roasted diced tomatoes with juices — 1 can (14.5 ounces) (R66, R96)
  • flat rice noodles — 8 oz (R69)
  • flour or corn tortillas — 8 small (6-inch) (R34)
  • flour or corn tortillas, warmed — 8 small (6-inch) (R2)
  • flour tortillas — 4 large (10-inch) (R20, R55)
  • flour tortillas — 4 large (R92)
  • french baguette — 1 small (R100)
  • fresh green beans — 1 pound (R8)
  • fresh herb garnish — to taste (R74, R76)
  • fresh lemon juice — 1 tablespoon (R9, R15, R17, R60, R77)
  • fresh lemon juice — 1 tbsp (R28, R51, R54, R62, R81, R85, R86)
  • fresh lemon juice — 2 tablespoons (R36, R94, R96)
  • fresh lemon juice — 2 tbsp (R40, R83, R87)
  • fresh lemon juice — 1 teaspoon (R93)
  • fresh lemon, zested and juiced — 1 (R36)
  • fresh lime juice — 1 tablespoon (R34)
  • fresh lime juice — 1 tbsp (R30, R88)
  • fresh lime juice — 1 teaspoon (R68)
  • fresh lime juice — 2 tablespoons (R65, R66, R95)
  • fresh lime juice — 2 tbsp (R55, R69)
  • fresh lime, zested and juiced — 1 large (R33)
  • fresh sweet corn, shucked and cut into 1.5-inch mini rounds — 3 ears (R85)
  • freshly squeezed lemon juice — 1/4 cup (R3, R13)
  • full-fat coconut milk — 1 can (13.5 ounces) (R95)
  • granulated sugar — 1 teaspoon (R24, R45, R90)
  • granulated sugar — 1/2 teaspoon (R14)
  • granulated sugar — 1 tablespoon (R60)
  • granulated sugar — 2 tablespoons (R59)
  • ground chuck — 1.5 lbs 80/20 (R25)
  • hard corn taco shells — 12 (R27)
  • high-quality canned marinara sauce — 2 cups (R91)
  • hoagie or sub rolls, split lengthwise — 4 (R29)
  • honey — 1/3 cup (R8)
  • honey — 2 tablespoons (R6)
  • honey — 2 tbsp (R31)
  • honey — 1 tbsp (R52, R88)
  • honey — 3 tablespoons (R99)
  • honey or light brown sugar — 1 tbsp (R72)
  • honey or pure maple syrup — 1 tablespoon (R12)
  • instant long-grain white rice — 1 cup (R10)
  • instant ramen noodles — 4 packages (R42)
  • italian or caesar salad kit — 1 bag (12 oz) (R52)
  • italian sub rolls or hoagie rolls, split open — 4 (R91)
  • japanese panko breadcrumbs — 1.5 cups (R71)
  • juice of 1/2 fresh orange — to taste (R30)
  • lemon, zested and juiced — 1 (R78)
  • light brown sugar, packed — 1 tbsp (R70, R72)
  • light brown sugar, packed — 2 tbsp (R69)
  • linguine pasta — 12 oz (R3)
  • liquid honey — 3 tablespoons (R16)
  • long-grain white rice — 1 cup (R36)
  • low-sodium beef broth — 1/2 cup (R32)
  • low-sodium beef broth — 1/3 cup (R27)
  • low-sodium beef broth — 2 cups (R26, R76)
  • low-sodium beef broth — 1 cup (R74)
  • low-sodium black beans — 1 can (15 ounces) (R65, R66, R67)
  • low-sodium chicken broth — 1 cup (R10)
  • low-sodium chicken broth — 1.5 cups (R18, R73)
  • low-sodium chicken broth — 1/2 cup (R1, R13, R19, R80, R81)
  • low-sodium chicken broth — 1/4 cup (R29)
  • low-sodium chicken broth — 2 cups (R36, R47)
  • low-sodium chicken broth — 3 cups (R44, R48, R50, R84)
  • low-sodium chicken broth — 4 cups (R49, R75, R78, R97)
  • low-sodium chicken broth — 6 cups (R42)
  • low-sodium chicken broth — 2 1/2 cups (R63)
  • low-sodium chicken broth — 4 cups (32 ounces) (R66)
  • low-sodium vegetable broth — 2 cups (R45, R95)
  • low-sodium vegetable broth — 5 cups (R46)
  • low-sodium vegetable broth — 1 1/2 cups (R56, R61)
  • low-sodium vegetable broth — 1 cup (R96)
  • marinara sauce — 1 jar (24 ounces) (R7)
  • mild diced green chiles, thoroughly drained — 1 can (4 oz) (R20)
  • mild salsa verde — 1/4 cup (R68)
  • mirin or rice vinegar — 2 tablespoons (R16)
  • mixed baby greens — 6 cups (R28)
  • no-boil lasagna noodles, broken into 2-inch pieces — 8 (R7)
  • oil-packed sun-dried tomatoes — 1/3 cup (R1)
  • optional: siracha or spicy mayo — to taste (R88)
  • pack hawaiian sweet dinner rolls — 1 (R52)
  • panko breadcrumbs — 1/2 cup (R17, R78)
  • panko breadcrumbs — 3/4 cup (R73)
  • panko breadcrumbs — 1 cup (R77)
  • panko breadcrumbs — 1/3 cup (R86, R91, R93)
  • pasta cooking water — 1/2 cup (R83)
  • penne rigate pasta — 1 lb (16 oz) (R37)
  • penne, farfalle, or campanelle pasta — 12 oz (R40)
  • petite diced tomatoes, with juices — 1 can (14.5 oz) (R49)
  • pickled jalapeno slices — 1/4 cup (R67)
  • pineapple juice — 2 tbsp (R31)
  • pita bread rounds, warmed and cut into quarters — 2 (R94)
  • pitted kalamata olives — 1/4 cup (R94)
  • poppy seeds — 1 tsp (R52)
  • powdered sugar — to taste (R60)
  • pre-cooked instant white jasmine rice — 3 cups (R65)
  • premade store-bought naan breads or flatbreads — 4 (R90)
  • pure honey — 1 tablespoon (R17)
  • pure maple syrup — 2 tablespoons (R43, R60)
  • pure warm maple syrup — 1/2 cup (R59)
  • quality marinara sauce — 1 jar (24 oz) (R63)
  • quick-cook long-grain white rice — 1.5 cups (R84)
  • refrigerated cheese ravioli — 20 oz (R62)
  • refrigerated cheese tortellini — 1 package (9 oz) (R49)
  • refrigerated cheese tortellini — 20 oz (R61)
  • reserved starchy pasta cooking water — 1 cup (R38)
  • reserved starchy pasta cooking water — 1/2 cup (R37, R40)
  • reserved starchy pasta cooking water — 3/4 cup (R64)
  • rice vinegar — 1 tablespoon (R12, R24, R43)
  • rice vinegar — 1 tbsp (R31)
  • rice vinegar — 1 tsp (R72)
  • rice vinegar — 1.5 tbsp (R88)
  • rustic sourdough or italian crusty bread — 1 loaf (R57)
  • sheets toasted nori seaweed — 4 small (R42)
  • shelf-stable potato gnocchi — 1 package (16 ounces / 1 pound) (R11)
  • slices dill pickle — 4 (R21)
  • smooth creamy peanut butter — 1/2 cup (R12)
  • smooth tahini — 1/3 cup (R54)
  • soft bakery hoagie rolls, split lengthwise — 4 (R22)
  • soft flour tortillas — 8 (R68)
  • spaghetti — 1 lb (16 oz) (R38)
  • spaghetti — 12 oz (R83)
  • spaghetti, ramen noodles, or linguine — 8 ounces (R12)
  • squeeze fresh lemon juice — 1 (R6)
  • sugar — 1 tsp (R51)
  • sushi-grade ahi tuna steaks — 1.25 lbs (R88)
  • sweet corn kernels — 1 cup (R42)
  • sweet green peas — 1/2 cup (R39)
  • sweet marsala wine — 1/2 cup (R32)
  • sweet pickle relish — 1 tbsp (R25)
  • sweet yellow corn kernels — 1 cup (R65, R66)
  • tahini — 2 tablespoons (R15)
  • thick slices artisan sourdough bread — 4 (R51)
  • thick slices brioche bread — 8 (R60)
  • thick slices sourdough bread — 8 (R45)
  • thick-cut restaurant-style tortilla chips — 6 ounces (R67)
  • toasted panko breadcrumbs — 1/4 cup (R39)
  • toasted sesame seeds — 1 tablespoon (R12, R16)
  • toasted sesame seeds — 1 tsp (R31)
  • toasted sesame seeds — 2 tsp (R72)
  • toasted walnuts — 1/4 cup (R28)
  • toasted white and black sesame seeds — 1 tablespoon (R42)
  • toasted white sesame seeds — 1 tablespoon (R4, R24, R43)
  • toasted white sesame seeds — 1 tsp (R88)
  • tomato paste — 1 tablespoon (R5, R21, R89)
  • tomato paste — 2 tablespoons (R11, R45, R46, R74, R98)
  • tomato paste — 1 tbsp (R27, R53)
  • tomato paste — 3 tbsp (R37)
  • tomato sauce — 1 can (8 oz) (R26, R49)
  • top sirloin steak — 1.5 lbs (R28)
  • uncooked dried orzo pasta — 1 cup (R78)
  • unflavored vodka — 1/3 cup (R37)
  • warm cooked jasmine rice or quick white rice — 4 cups (R16)
  • warm cooked jasmine rice or quick-cooking white rice — 4 cups (R13)
  • warm crusty baguette slices — to taste (R47)
  • warm maple syrup — to taste (R60)
  • warm pita breads or 3 cups cooked basmati rice — 4 (R15)
  • warm pita pockets or thick slices of crusty sourdough bread — 4 (R53)
  • warm water — 1 tablespoon (R15)
  • warm water — 1/4 to 1/3 cup (R12)
  • warm water — 2 tbsp (R55)
  • warm water — 3 tbsp (R54)
  • white or yellow miso paste — 1 tablespoon (R42)
  • white sesame seeds — 3 tbsp (R88)
  • wide egg noodles — 8 oz (R23, R32, R56, R73)
  • worcestershire sauce — 1 tablespoon (R21, R23, R74, R76, R93)
  • worcestershire sauce — 1 teaspoon (R22)
  • worcestershire sauce — 1 tbsp (R56)
  • worcestershire sauce — 1/2 tsp (R52)
  • worcestershire sauce — 2 tbsp (R71)
  • worcestershire sauce — 1 tsp (R86)
  • zest and juice of 1 fresh lime — to taste (R30)
  • ¼ cup all-purpose flour — to taste (R47)
  • ¼ cup dark brown sugar, packed — to taste (R24)
  • ¼ lbs shaved ribeye steak — 1 (R22)
  • ¼ lbs top sirloin steak — 1 (R23)
  • ¼ teaspoon black pepper — to taste (R5, R6)
  • ¼ teaspoon crushed red pepper flakes — to taste (R24)
  • ¼ teaspoon freshly cracked black pepper — to taste (R21, R22, R23, R43, R44, R45, R46, R47, R48)
  • ¼ teaspoon kosher salt — to taste (R4, R24, R43)
  • ¼ teaspoon red pepper flakes — to taste (R46)
  • ½ cup all-purpose flour — to taste (R6)
  • ½ cups long-grain white rice — 1 (R5)
  • ½ cups low-sodium beef broth — 1 (R4, R23)
  • ½ cups low-sodium chicken broth — 2 (R5)
  • ½ cups low-sodium vegetable broth — 1 (R43)
  • ½ cups panko breadcrumbs — 1 (R6)
  • ½ cups quick-cooking white jasmine rice — 1 (R4, R24, R43)
  • ½ cups water — 1 (R24)
  • ½ lbs flank steak — 1 (R4)
  • ½ tablespoons cornstarch — 1 (R4)
  • ½ teaspoon chili powder — to taste (R44)
  • ½ teaspoon dried oregano — to taste (R45)
  • ½ teaspoon freshly cracked black pepper — to taste (R24)
  • ½ teaspoon garlic powder — to taste (R22, R44, R47)
  • ½ teaspoon kosher salt — to taste (R5, R6, R21, R22, R23, R43, R44)
  • ½ teaspoon onion powder — to taste (R21, R47)
  • ½ teaspoon smoked paprika — to taste (R5, R6, R21, R47)
  • ½ teaspoon sriracha — to taste (R41)
  • ½ teaspoons ground cumin — 1 (R44)
  • ½ teaspoons italian seasoning — 1 (R46)
  • ⅓ cup low-sodium beef broth — to taste (R4, R21)
  • ⅓ cup vegetable broth — to taste (R43)

Frozen

  • frozen green peas — 3/4 cup (R18)
  • frozen green peas — 1 cup (R73, R75)
  • frozen mixed berries — 2 cups (R60)
  • frozen peas and diced carrots — 1 cup (R14)
  • frozen peas and diced carrots blend, thawed — 1 cup (R35)
  • frozen potatoes o'brien — 1 1/2 cups (R58)
  • frozen sliced okra — 1 cup (R84)
  • frozen sweet corn kernels — 1 cup (R10, R44)
  • frozen sweet green peas — 1 cup (R40)
  • frozen sweet peas — 1 cup (R74)
  • shelled edamame, thawed if frozen — 1 cup (R12)
  • sweet frozen corn kernels, thawed and drained — 1 cup (R55)
  • sweet frozen corn kernels, thawed slightly — 16 oz (R50)

Spices & Condiments

  • **mushroom marsala cream sauce:** — to taste (R32)
  • **savory soy-ginger sauce:** — to taste (R31)
  • **spiced pork medallions:** — to taste (R30)
  • apple cider vinegar — 1 tablespoon (R8)
  • apple cider vinegar — 1 tbsp (R51)
  • apple cider vinegar — 3 tablespoons (R90)
  • avocado oil — 1.5 tbsp (R31, R88)
  • balsamic glaze — 1 tablespoon (R100)
  • bay leaf — 1 (R5, R84)
  • black pepper — 1/4 tsp (R27, R30, R31, R54)
  • black pepper — 1/8 tsp (R28)
  • black pepper — 1/2 teaspoon (R93)
  • black pepper — 1/4 teaspoon (R100)
  • buffalo hot sauce — 2 tablespoons (R92)
  • cajun seasoning — 1 tablespoon (R5)
  • cajun seasoning — 1 tbsp (R84)
  • cajun seasoning — 1 tsp (R85)
  • cajun seasoning mix — 1.5 tablespoons (R19)
  • cayenne pepper — 1/8 tsp (R27)
  • cayenne pepper — 1/4 tsp (R84)
  • chili powder — 1 tablespoon (R2, R66)
  • chili powder — 1 tbsp (R27)
  • chili powder — 1 teaspoon (R33, R34)
  • chili powder — 2 tbsp (R26)
  • chili powder — 1/2 tsp (R55)
  • chili powder — 1/2 teaspoon (R95, R96)
  • chili powder — 2 tablespoons (R98)
  • coarse kosher salt — 1 tsp (R25, R28)
  • coarse whole-grain mustard — 1 tablespoon (R99)
  • coarsely cracked black pepper — 3/4 tsp (R28)
  • coconut oil — 1 tablespoon (R95)
  • cold unsalted butter, cubed — 2 tablespoons (R13)
  • cracked black pepper — to taste (R62)
  • crushed red pepper flakes — 1/4 teaspoon (R11)
  • crushed red pepper flakes — 1/2 tsp (R49, R87)
  • crushed red pepper flakes — 1/4 tsp (R37, R61, R63, R81, R83)
  • crushed red pepper flakes — 1/2 teaspoon (R57, R97)
  • dark soy sauce — 1 tablespoon (R41)
  • dark soy sauce — 1 tbsp (R70)
  • dijon mustard — 1 tablespoon (R6)
  • dijon mustard — 1 teaspoon (R23, R93)
  • dijon mustard — 1/2 tsp (R39)
  • dijon mustard — 1 tbsp (R51, R52, R86)
  • dijon mustard — 1 tsp (R56)
  • dijon mustard — 3 tablespoons (R99)
  • dijon mustard or yellow mustard — 1 tsp (R71)
  • dried basil — 1 teaspoon (R45)
  • dried basil — 1/2 teaspoon (R89)
  • dried dill weed — 1/2 teaspoon (R17)
  • dried italian seasoning — 1/2 teaspoon (R11)
  • dried italian seasoning — 1 tsp (R29)
  • dried italian seasoning — 1 teaspoon (R78, R91)
  • dried oregano — 1 teaspoon (R7, R44)
  • dried oregano — 1/2 teaspoon (R2, R57, R66, R89)
  • dried oregano — 1/2 tsp (R26, R27)
  • dried oregano — 1.5 teaspoons (R94)
  • dried thyme — 1/2 teaspoon (R18, R75)
  • dried thyme — 1 teaspoon (R74)
  • dried thyme — 1/2 tsp (R84)
  • dry ranch seasoning powder — 1 tablespoon (R68)
  • extra butter or vegetable oil for coating the griddle skillet — to taste (R59)
  • extra cracked black pepper and pecorino romano — to taste (R38)
  • extra virgin olive oil — 2 tablespoons (R77)
  • extra-virgin olive oil — 1 tablespoon (R7, R9, R45, R90, R91, R92, R100)
  • extra-virgin olive oil — 2 tablespoons (R13, R15, R46, R57, R89, R94, R96)
  • extra-virgin olive oil — 1 tbsp (R29, R30, R49, R51, R56, R61, R63, R87)
  • extra-virgin olive oil — 1.5 tbsp (R32)
  • extra-virgin olive oil — 2 tbsp (R37, R53, R62, R81, R82, R83)
  • extra-virgin olive oil — 3 tbsp (R40, R54)
  • fine sea salt — 1/2 teaspoon (R65, R90, R91, R92)
  • fine sea salt — 1/4 teaspoon (R66, R68, R89)
  • fine sea salt — 1 teaspoon (R95, R96)
  • fine sea salt — 3/4 teaspoon (R93, R94)
  • finely diced red bell pepper — 1/2 cup (R55)
  • fish sauce — 1 tbsp (R69, R70)
  • frank's redhot original cayenne pepper sauce — 1/3 cup (R17)
  • fresh pico de gallo or chunky salsa — 1 cup (R65)
  • fresh red salsa or pico de gallo — 1/2 cup (R20)
  • fresh salsa or pico de gallo — 1/2 cup (R58)
  • freshly cracked black pepper — 1/2 tsp (R25, R64)
  • freshly cracked black pepper — 1/4 teaspoon (R1, R2, R3, R7, R8, R9, R11, R13, R15, R17, R18, R33, R34, R36, R57, R58, R73, R75, R76, R77, R78, R80, R90, R91, R92, R94, R96, R97)
  • freshly cracked black pepper — 1/4 tsp (R26, R29, R32, R49, R50, R51, R53, R56, R61, R62, R63, R71, R81, R85, R87)
  • freshly cracked black pepper — to taste (R37)
  • freshly cracked black pepper — 1/8 teaspoon (R74, R89, R100)
  • freshly cracked black pepper — 1/2 teaspoon (R79)
  • freshly cracked black pepper, coarse grind — 1 tsp (R38)
  • freshly grated nutmeg — 1/8 teaspoon (R60)
  • freshly grated nutmeg — 1/8 tsp (R64)
  • freshly ground black pepper — 1/4 tsp (R39, R82)
  • freshly ground black pepper — 1/4 teaspoon (R99)
  • garam masala — 1 teaspoon (R95, R96)
  • garlic powder — 1 teaspoon (R6, R8, R48, R77, R79, R92)
  • garlic powder — 1/2 teaspoon (R2, R17, R33, R36, R68, R73, R80, R99, R100)
  • garlic powder — 1/2 tsp (R25, R27, R28, R30, R32, R54, R55, R82)
  • garlic powder — 1/4 teaspoon (R15, R65, R74, R75, R89, R91)
  • garlic powder — 1/4 tsp (R39, R52, R88)
  • gochujang — 1 tablespoon (R24)
  • gochujang — 3 tbsp (R72)
  • green bell pepper — 1 large (R22)
  • green bell pepper — 1 small (R21, R98)
  • green bell pepper — 1 (R84)
  • green bell pepper — 1 medium (R76)
  • green bell pepper, cored and cut into 1-inch chunks — 1 (R31)
  • green bell pepper, cored and diced — 1 medium (R5)
  • green bell pepper, cored and diced into 1/2-inch pieces — 1 (R82)
  • green bell pepper, cored and sliced into 1/2-inch strips — 1 large (R2)
  • ground black pepper — 1/4 teaspoon (R14)
  • ground cinnamon — 1/2 teaspoon (R15)
  • ground cinnamon — 1 1/2 teaspoons (R60)
  • ground coriander — 1 teaspoon (R15)
  • ground coriander — 1 tsp (R54)
  • ground coriander — 1/2 tsp (R53)
  • ground coriander — 1.5 teaspoons (R96)
  • ground cumin — 1 teaspoon (R2, R15, R66, R98)
  • ground cumin — 1 tsp (R26, R27, R30, R53, R54, R55)
  • ground cumin — 1/2 teaspoon (R33, R34, R65, R68)
  • ground cumin — 1.5 teaspoons (R95, R96)
  • ground paprika — 1/4 tsp (R39)
  • ground turmeric — 1/2 teaspoon (R15)
  • ground turmeric — 1 teaspoon (R95, R96)
  • ground white pepper — 1/4 teaspoon (R35)
  • hot sauce — 1 tsp (R86)
  • hot sauce — to taste (R82)
  • hot sauce, for table serving — to taste (R84)
  • italian seasoning — 1/2 teaspoon (R1)
  • italian seasoning — 1 tsp (R49, R63)
  • italian seasoning — 1 teaspoon (R76, R100)
  • jalapeno pepper — 1 (R34)
  • ketchup — 2 tbsp (R25)
  • ketchup — 1/4 cup (R71)
  • ketchup — 3 tbsp (R69)
  • kosher salt — 1 tablespoon (R3, R19)
  • kosher salt — 1 teaspoon (R2, R15, R45, R46, R47, R48, R76)
  • kosher salt — 1/2 teaspoon (R1, R7, R8, R11, R13, R17, R18, R33, R34, R36, R57, R58, R59, R73, R75, R77, R78, R97, R98, R99)
  • kosher salt — 3/4 teaspoon (R9, R79)
  • kosher salt — 1 tbsp (R37, R38, R40, R64, R83)
  • kosher salt — 1 tsp (R26, R27, R30, R39)
  • kosher salt — 1/2 tsp (R29, R31, R49, R50, R53, R54, R61, R62, R63, R71, R81, R84, R85, R87, R88)
  • kosher salt — 1/4 tsp (R28, R51, R55, R56)
  • kosher salt — 3/4 tsp (R32, R82)
  • kosher salt — 1/4 teaspoon (R74, R80, R100)
  • kosher salt and freshly cracked black pepper to taste — to taste (R83)
  • low-sodium soy sauce — 1 tablespoon (R4, R14, R35, R41)
  • low-sodium soy sauce — 1/3 cup (R16, R31)
  • low-sodium soy sauce — 2 tablespoons (R42)
  • low-sodium soy sauce — 1 tbsp (R71)
  • low-sodium soy sauce — 2 tbsp (R70, R72)
  • low-sodium soy sauce — 3 tbsp (R69)
  • low-sodium soy sauce — 1/4 cup (R88)
  • low-sodium soy sauce or tamari — 3 tablespoons (R12)
  • mayonnaise — 1/3 cup (R25, R93)
  • mayonnaise — 1/4 cup (R28, R51)
  • mayonnaise — 2 tablespoons (R33, R45)
  • mayonnaise — 1/2 cup (R86)
  • neutral cooking oil — 1 tbsp (R70, R72)
  • neutral cooking oil — 1/3 cup (R71)
  • neutral cooking oil — 2 tbsp (R69, R86)
  • neutral cooking oil — 1.5 tablespoons (R92)
  • neutral oil — 1 tablespoon (R16)
  • neutral oil — 2 tablespoons (R14)
  • of salt — Pinch (R6)
  • old bay seasoning — 1 tsp (R86)
  • old bay seasoning — 1.5 tbsp (R85)
  • olive oil — 1 tablespoon (R1, R5, R8, R10, R11, R19, R21, R22, R23, R33, R34, R44, R65, R67, R78, R80, R93, R97, R98)
  • olive oil — 2 tablespoons (R2, R3, R36, R99)
  • olive oil — 1 tbsp (R28)
  • olive oil — 1.5 tablespoons (R66, R68, R79, R100)
  • olive oil — 2 tbsp (R85)
  • olive oil — 3 tablespoons (R77)
  • olive oil cooking spray — to taste (R6)
  • onion powder — 1 teaspoon (R6, R92)
  • onion powder — 1/2 teaspoon (R2, R17, R33, R73, R79, R80)
  • onion powder — 1/2 tsp (R27)
  • onion powder — 1/4 tsp (R39)
  • optional toppings: sour cream, salsa — to taste (R2)
  • oyster sauce — 1 tablespoon (R4, R14, R35, R41)
  • oyster sauce — 1.5 tbsp (R70)
  • packet dry ranch seasoning mix — 1 (R80)
  • packet low-sodium taco seasoning — 1 (R10, R67)
  • paprika — 1/2 teaspoon (R36)
  • poultry seasoning — 1/2 teaspoon (R75)
  • prepared horseradish — 2 tbsp (R28)
  • pure vanilla extract — 1 teaspoon (R59, R60)
  • red bell pepper — 1 medium (R10, R41)
  • red bell pepper — 1 (R26)
  • red bell pepper, cored and cut into 1-inch chunks — 1 (R31)
  • red bell pepper, cored and diced into 1/2-inch pieces — 1 (R82)
  • red bell pepper, cored and sliced into 1/2-inch strips — 1 large (R2)
  • red bell pepper, cored and thinly sliced into 1/4-inch strips — 1 large (R29)
  • red bell pepper, cored and thinly sliced into 2-inch strips — 1 large (R53)
  • red or yellow bell pepper — 1/2 cup (R40)
  • red pepper flakes — 1/2 teaspoon (R7)
  • red pepper flakes — 1/4 teaspoon (R3)
  • red pepper flakes — 1/4 tsp (R53)
  • red pepper flakes and freshly ground black pepper — to taste (R40)
  • red wine vinegar — 1 teaspoon (R94)
  • salsa or pico de gallo — 1/2 cup (R27)
  • salt — 1 tablespoon (R73, R74)
  • salt — 1/4 tsp (R72)
  • sea salt — 1/4 teaspoon (R65)
  • sliced mini pepperoni — 1/2 cup (2 ounces) (R89)
  • smoked paprika — 1 teaspoon (R15, R79)
  • smoked paprika — 1/2 teaspoon (R2, R8, R33, R34, R92, R93, R95, R98, R99)
  • smoked paprika — 1 tsp (R26, R30, R53, R82)
  • smoked paprika — 1/2 tsp (R27, R50)
  • smoked paprika — 1/4 teaspoon (R66)
  • soy sauce — 2 tablespoons (R8)
  • sriracha or chili garlic sauce — 1 teaspoon (R12)
  • sriracha or chili oil — 1 teaspoon (R42)
  • sriracha or red pepper flakes — 1/2 tsp (R69)
  • sweet and smoky bbq sauce — 1/2 cup (R79, R90)
  • sweet hungarian paprika — 1 tsp (R56)
  • sweet hungarian paprika — 2 tablespoons (R76)
  • taco seasoning mix — 1 tablespoon (R20)
  • toasted sesame oil — 1 tablespoon (R4, R24, R42, R43)
  • toasted sesame oil — 1 teaspoon (R12, R14, R41)
  • toasted sesame oil — 1 tsp (R31, R88)
  • toasted sesame oil — 1/2 teaspoon (R35)
  • toasted sesame oil — 1 tbsp (R72)
  • unsalted butter — 1 tablespoon (R1, R8, R11, R13, R19, R22, R23, R36, R58, R65)
  • unsalted butter — 1 tbsp (R25, R28, R56, R82, R86)
  • unsalted butter — 2 tablespoons (R17, R20, R21, R34, R45, R75, R91, R100)
  • unsalted butter — 3 tablespoons (R18, R60, R73, R74)
  • unsalted butter — 4 tablespoons (1/2 stick) (R3, R9, R59)
  • unsalted butter — 1.5 tbsp (R32)
  • unsalted butter — 2 tbsp (R29, R37, R40, R50, R51, R55, R61)
  • unsalted butter — 3 tbsp (R39)
  • unsalted butter — 4 tablespoons (R47)
  • unsalted butter — 1/2 cup (1 stick) (R64)
  • unsalted butter — 4 tbsp (R52, R87)
  • unsalted butter — 6 tbsp (R62, R85)
  • unsalted butter — 1.5 tablespoons (R93)
  • unsalted butter — 1/4 cup (R84)
  • vegetable oil — 2 tablespoons (R4, R35, R41, R43)
  • vegetable oil — 1 tablespoon (R42)
  • white distilled vinegar — 1/2 tsp (R25)
  • yellow bell pepper, cored and sliced into 1/2-inch strips — 1 large (R2)
  • yellow bell pepper, cored and thinly sliced into 1/4-inch strips — 1 large (R29)
  • yellow mustard — 1 teaspoon (R6)
  • yellow mustard — 1 tsp (R25)
  • yellow mustard — 2 tablespoons (R21)
  • ¾ cup ketchup — to taste (R21)
  • ⅓ cup low-sodium soy sauce — to taste (R4, R24, R43)
  • ⅓ cup mayonnaise — to taste (R6)

Per-recipe ingredient detail

Creamy Tuscan Chicken

#### For the Chicken

  • 1.5 lbs (24 oz) boneless, skinless chicken breasts, halved horizontally into 4 thin cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

#### For the Tuscan Cream Sauce

  • 4 cloves garlic, finely minced
  • 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups packed fresh baby spinach leaves

#### For Garnish

  • 2 tablespoons chopped fresh basil leaves
  • Extra grated Parmesan cheese (optional)

Sheet-Pan Chicken Fajitas

#### For the Chicken and Vegetable Sizzler

  • 1.5 lbs (24 oz) boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
  • 1 large red bell pepper, cored and sliced into 1/2-inch strips
  • 1 large yellow bell pepper, cored and sliced into 1/2-inch strips
  • 1 large green bell pepper, cored and sliced into 1/2-inch strips
  • 1 large yellow onion, halved and sliced into 1/2-inch wedges
  • 2 tablespoons olive oil

#### For the Homemade Fajita Seasoning

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

#### For Serving and Garnish

  • 8 small (6-inch) flour or corn tortillas, warmed
  • 1 fresh lime, cut into wedges
  • 1/4 cup fresh cilantro leaves, chopped
  • Optional toppings: sour cream, sliced avocado, salsa

Garlic Shrimp Scampi with Linguine

#### For the Pasta

  • 12 oz linguine pasta
  • 1 tablespoon kosher salt (for pasta water)

#### For the Shrimp Scampi

  • 1.5 lbs (24 oz) large shrimp (21-25 count), peeled, deveined, tails on or off
  • 2 tablespoons olive oil
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 6 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or low-sodium chicken broth
  • 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
  • 1 teaspoon fresh lemon zest

#### For Garnish and Seasoning

  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/3 cup fresh flat-leaf parsley, finely chopped
  • Lemon wedges for serving

Better-Than-Takeout Beef & Broccoli Stir-Fry

For the Quick Jasmine Rice:

  • 1 ½ cups quick-cooking white jasmine rice
  • 1 ½ cups low-sodium beef broth (or water)
  • ¼ teaspoon kosher salt

For the Beef & Velvet Coating:

  • 1 ½ lbs flank steak, thinly sliced across the grain into ¼-inch bite-sized strips
  • 1 ½ tablespoons cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil

For the Broccoli & Aromatics:

  • 4 cups fresh broccoli florets (about 1 large head), cut into bite-sized pieces
  • 3 tablespoons water (for steaming)
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, peeled and grated

For the Stir-Fry Sauce:

  • ⅓ cup low-sodium soy sauce
  • ⅓ cup low-sodium beef broth
  • 3 tablespoons dark brown sugar, packed
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch

For Garnish:

  • 1 tablespoon toasted white sesame seeds
  • 3 green onions, thinly sliced on the bias

One-Pot Cajun Sausage & Rice

For the Sausage & Holy Trinity:

  • 12 oz smoked andouille sausage (or smoked kielbasa), sliced into ½-inch thick rounds
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, cored and diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced

For the Rice & Seasoned Broth:

  • 1 ½ cups long-grain white rice, rinsed until water runs clear
  • 2 ½ cups low-sodium chicken broth
  • 1 tablespoon Cajun seasoning (salt-free or low-sodium)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For Garnish & Serving:

  • 3 green onions, thinly sliced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • Lemon wedges, for serving

Crispy Baked Chicken Tenders with Honey Mustard

For the Chicken Tenders:

  • 1 ½ lbs raw chicken tenderloins (or boneless skinless chicken breasts cut into ½-inch strips)
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 large eggs, beaten
  • 1 tablespoon Dijon mustard (mixed into egg wash)
  • 1 ½ cups Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Olive oil cooking spray

For the Honey Mustard Dip:

  • ⅓ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon yellow mustard
  • 1 squeeze fresh lemon juice (about 1 teaspoon)
  • Pinch of salt

For Garnish:

  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Cheesy Skillet Lasagna

Sausage & Sauce Base:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound Italian sausage (mild or hot), casings removed
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for gentle warmth)
  • 1 jar (24 ounces) marinara sauce
  • 1 1/2 cups water (or low-sodium chicken broth)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Pasta & Cheese Layers:

  • 8 no-boil (oven-ready) lasagna noodles, broken into 2-inch pieces
  • 1 cup whole-milk ricotta cheese (or cottage cheese)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 cups low-moisture shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, sliced into thin ribbons (for garnish)

Honey-Glazed Pork Chops with Sheet-Pan Green Beans

Pork Chops & Seasoning:

  • 4 bone-in or boneless pork chops (approx. 6 ounces each, 3/4-inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Honey-Garlic Glaze:

  • 1/3 cup honey
  • 2 tablespoons soy sauce (or low-sodium tamari)
  • 3 cloves garlic, finely minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon unsalted butter

Sheet-Pan Green Beans:

  • 1 pound fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 lemon, cut into wedges (for serving)
  • 2 tablespoons fresh parsley, finely chopped (for garnish)

Lemon Garlic Salmon & Asparagus

Salmon & Asparagus:

  • 4 skin-on salmon fillets (approx. 6 ounces each, 1 inch thick)
  • 1 pound fresh asparagus, woody ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon kosher salt (divided)
  • 1/4 teaspoon freshly cracked black pepper

Lemon Garlic Butter Glaze:

  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1 lemon, sliced into thin rounds
  • 2 tablespoons fresh parsley, finely chopped (for garnish)

30-Minute One-Pan Turkey Taco Skillet

Skillet Base:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 medium red bell pepper, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1.25 pounds 93/7 lean ground turkey
  • 1 packet (1 ounce / 3 tablespoons) low-sodium taco seasoning

Rice & Simmer Liquids:

  • 1 cup instant long-grain white rice (uncooked)
  • 1 cup low-sodium chicken broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes with green chilies, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen sweet corn kernels

Topping & Garnishes:

  • 1 cup (4 ounces) freshly shredded sharp cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 fresh avocado, diced
  • 1 lime, cut into wedges
  • 1/4 cup sour cream or Greek yogurt (optional, for serving)

25-Minute Creamy Tomato Gnocchi with Spinach & White Beans

Gnocchi & Sear:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 package (16 ounces / 1 pound) shelf-stable potato gnocchi

Sauce & Vegetables:

  • 1 small yellow onion, finely chopped (about 3/4 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/3 cup heavy cream (or half-and-half)
  • 1 can (15 ounces) cannellini beans (white kidney beans), rinsed and drained
  • 3 cups packed fresh baby spinach

Garnish:

  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil leaves

20-Minute Warm Sesame Peanut Noodles with Edamame & Fresh Veggies

Noodles:

  • 8 ounces spaghetti, ramen noodles (flavor packets discarded), or linguine
  • 1 teaspoon toasted sesame oil (for tossing noodles)

Quick Peanut Sauce:

  • 1/2 cup smooth creamy peanut butter
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or pure maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce (optional)
  • 1 clove garlic, finely grated or minced
  • 1/2 teaspoon fresh ginger, finely grated
  • 1/4 to 1/3 cup warm water (to thin sauce)

Fresh Mix-Ins & Toppings:

  • 1 cup shelled edamame, thawed if frozen
  • 1 cup matchstick carrots (julienned)
  • 1 cup Persian or English cucumber, sliced into thin matchsticks
  • 3 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup chopped roasted salted peanuts (optional, for crunch)
  • 1 lime, cut into wedges (for serving)

20-Minute Chicken Piccata

#### For the Chicken Cutlets

  • 1 1/2 lbs boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter

#### For the Lemon-Caper Pan Sauce

  • 1/2 cup low-sodium chicken broth
  • 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons cold unsalted butter, cubed
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 4 thin lemon slices, for garnish

#### For Serving

  • 4 cups warm cooked jasmine rice or quick-cooking white rice (or 1 warm loaf crusty Italian bread)

Chicken Fried Rice

#### For the Chicken & Marinade

  • 1 lb boneless, skinless chicken thighs (cut into bite-sized 1/2-inch pieces)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground black pepper

#### For the Stir-Fry Base & Aromatics

  • 3 cups chilled cooked jasmine rice (day-old or leftover works best)
  • 2 tablespoons neutral oil (such as avocado or canola oil), divided
  • 3 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 cup frozen peas and diced carrots (thawed)
  • 4 green onions, thinly sliced (white and green parts separated)

#### For the Sauce

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon granulated sugar

Sheet-Pan Chicken Shawarma Bowls

#### For the Shawarma Chicken & Onions

  • 1 1/2 lbs boneless, skinless chicken thighs (cut into 1-inch strips)
  • 1 large red onion (halved and cut into 1/2-inch thick wedges)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

#### For the Quick Cucumber-Tomato Salad

  • 2 Persian cucumbers (or 1/2 English cucumber), diced
  • 1 cup cherry tomatoes, quartered
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt

#### For the Garlic Yogurt-Tahini Drizzle & Assembly

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon warm water (to thin as needed)
  • 1/4 teaspoon garlic powder
  • 4 warm pita breads or 3 cups cooked basmati rice (optional for serving base)

Teriyaki Chicken Bowls

#### For the Homemade 5-Ingredient Teriyaki Glaze

  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons liquid honey (or brown sugar)
  • 2 tablespoons mirin (Japanese sweet rice wine) or rice vinegar
  • 1 clove garlic, finely minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional slurried thickener)

#### For the Chicken & Vegetables

  • 1 1/2 lbs boneless, skinless chicken thighs (cut into 1-inch bite-sized pieces)
  • 1 tablespoon neutral oil (avocado or vegetable oil)
  • 4 cups fresh broccoli florets (about 1 medium head)
  • 2 tablespoons water (for steaming broccoli)

#### For Serving & Garnish

  • 4 cups warm cooked jasmine rice or quick white rice
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced

Buffalo Chicken Meatballs

#### For the Chicken Meatballs

  • 1 lb (16 oz) lean ground chicken (92% or 93% lean)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons finely chopped fresh chives

#### For the Buffalo Glaze

  • 1/3 cup Frank's RedHot Original cayenne pepper sauce
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon pure honey

#### For the Quick Yogurt-Ranch Dip & Serving

  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 4 stalks fresh celery, washed and cut into 3-inch sticks

Skillet Chicken Pot Pie

#### For the Pot Pie Filling

  • 2.5 cups cooked chicken breast or rotisserie chicken, shredded or cut into bite-sized cubes
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into 1/4-inch coins
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, finely minced
  • 3 tablespoons all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 3/4 cup frozen green peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

#### For the Biscuit Topping

  • 1 can (16 oz) refrigerated buttermilk biscuit dough (8 biscuits)
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon fresh flat-leaf parsley, finely chopped

Cajun Chicken Alfredo

#### For the Blackened Cajun Chicken

  • 1.25 lbs (20 oz) boneless, skinless chicken breasts, sliced horizontally into thin cutlets
  • 1.5 tablespoons Cajun seasoning mix
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

#### For the Fettuccine Pasta

  • 8 oz dry fettuccine pasta
  • 1 tablespoon kosher salt (for boiling pasta water)

#### For the Cajun Alfredo Sauce

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 cup heavy whipping cream
  • 1/2 cup low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Cajun seasoning mix
  • 1/4 teaspoon kosher salt

#### For Garnish

  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • Extra freshly grated Parmesan cheese

Crispy Chicken Quesadillas

#### For the Quesadillas

  • 4 large (10-inch) flour tortillas (burrito size)
  • 2.5 cups cooked chicken breast or rotisserie chicken, shredded or finely chopped
  • 2 cups (8 oz) shredded Mexican cheese blend (Monterey Jack, Cheddar, and Asadero)
  • 1 tablespoon taco seasoning mix
  • 1 can (4 oz) mild diced green chiles, thoroughly drained
  • 2 tablespoons unsalted butter, melted (optional for brushing)

#### For Serving & Dipping

  • 1/2 cup fresh red salsa or pico de gallo
  • 1/2 cup sour cream
  • 1 fresh lime, cut into wedges
  • 2 tablespoons fresh cilantro, chopped

Weeknight Sloppy Joes

For the Ground Beef & Veggie Base:

  • 1 tablespoon olive oil
  • 1 ¼ lbs 90/10 lean ground beef
  • 1 medium yellow onion, finely diced
  • 1 small green bell pepper, finely diced
  • 3 cloves garlic, finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For the Tangy Sloppy Joe Sauce:

  • ¾ cup ketchup
  • 2 tablespoons yellow mustard
  • 2 tablespoons dark brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • ⅓ cup low-sodium beef broth (or water)
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika

For Assembling & Serving:

  • 4 brioche hamburger buns, split
  • 2 tablespoons unsalted butter, softened
  • 4 slices dill pickle (optional garnish)

Skillet Philly Cheesesteaks

For the Steak & Seasoning:

  • 1 ¼ lbs shaved ribeye steak (or paper-thin sliced sirloin)
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For the Veggies:

  • 1 tablespoon unsalted butter
  • 1 large yellow onion, thinly sliced into half-moons
  • 1 large green bell pepper, thinly sliced into long strips
  • 4 oz white button mushrooms, thinly sliced

For Assembling & Melting Cheese:

  • 6 slices deli provolone cheese (or Cheez Whiz)
  • 4 soft bakery hoagie rolls, split lengthwise (3/4 of the way through)
  • 2 tablespoons unsalted butter, softened

30-Minute Beef Stroganoff

For the Egg Noodles:

  • 8 oz wide egg noodles
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ teaspoon kosher salt (for pasta water)

For the Beef & Mushrooms:

  • 1 ¼ lbs top sirloin steak, sliced into ½-inch strips
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 8 oz cremini mushrooms, sliced into ¼-inch pieces
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For the Creamy Stroganoff Pan Sauce:

  • 2 tablespoons all-purpose flour
  • 1 ½ cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ¾ cup full-fat sour cream (at room temperature)

Korean Ground Beef Bowls

For the Quick Jasmine Rice:

  • 1 ½ cups quick-cooking white jasmine rice
  • 1 ½ cups water
  • ¼ teaspoon kosher salt

For the Sweet & Savory Korean Ground Beef:

  • 1 ¼ lbs 90/10 lean ground beef
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, peeled and grated
  • ⅓ cup low-sodium soy sauce
  • ¼ cup dark brown sugar, packed
  • 1 tablespoon gochujang (Korean chili paste)
  • ½ teaspoon freshly cracked black pepper

For the Quick Cucumber Kimchi Salad:

  • 2 English cucumbers, thinly sliced into rounds
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes

For Serving & Garnish:

  • 1 cup matchstick carrots (or shredded carrots)
  • 3 green onions, thinly sliced on the bias
  • 1 tablespoon toasted white sesame seeds

Stovetop Smash Burgers

For the Smash Burgers:

  • 1.5 lbs 80/20 ground chuck, divided into 8 equal 3-oz portions (rolled loosely into balls)
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 8 slices American cheese
  • 1 tbsp unsalted butter (for greasing griddle)

For the Buns & Assembly:

  • 4 brioche hamburger buns, split
  • 2 tbsp unsalted butter, softened

Burger Sauce & Toppings:

  • 1/3 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1/2 tsp white distilled vinegar
  • 4 crisp iceberg lettuce leaves
  • 8 thin slices ripe hot-house tomato
  • 12 dill pickle chips
  • 1/2 cup yellow onion, finely diced

Chili Mac Skillet

For the Chili Mac Base:

  • 1 lb 85/15 ground beef
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 3 cloves garlic, minced

Spices & Seasonings:

  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Liquids & Canned Goods:

  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes with juices
  • 1 can (8 oz) tomato sauce
  • 2 cups low-sodium beef broth
  • 8 oz dry elbow macaroni pasta

Cheese & Garnish:

  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh cilantro, finely chopped
  • 2 green onions, thinly sliced

20-Minute Beef Tacos

For the Seasoned Beef Filling:

  • 1.25 lbs 90/10 lean ground beef
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup low-sodium beef broth
  • 1 tbsp tomato paste

Homemade Taco Seasoning Blend:

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper

Taco Shells & Toppings Bar:

  • 12 hard corn taco shells
  • 1.5 cups iceberg lettuce, shredded
  • 1 cup tomatoes, diced
  • 1 cup Mexican blend cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup salsa or pico de gallo
  • 1 ripe Hass avocado, diced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 fresh lime, cut into wedges

Seared Sirloin Steak Salad

For the Seared Top Sirloin Steak:

  • 1.5 lbs top sirloin steak (1 to 1.25 inches thick, rested at room temp for 15 minutes)
  • 1 tbsp olive oil
  • 1 tsp coarse kosher salt
  • 3/4 tsp coarsely cracked black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp unsalted butter
  • 2 sprigs fresh thyme

For the Creamy Horseradish Blue Cheese Dressing:

  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp prepared horseradish
  • 1 tbsp fresh lemon juice
  • 1/4 cup blue cheese crumbles
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 to 2 tbsp water (to thin)

For the Fresh Salad Base & Assembly:

  • 6 cups mixed baby greens (or chopped romaine hearts)
  • 1 pint cherry tomatoes, halved
  • 1/2 English cucumber, sliced into half-moons
  • 1/2 small red onion, paper-thinly sliced
  • 1/3 cup blue cheese crumbles (for topping)
  • 1/4 cup toasted walnuts (optional)
  • 2 tbsp fresh chives, chopped

Sausage & Peppers Hoagies

  • Sausage & Vegetables:
  • 4 sweet or mild Italian sausage links (about 1 lb total)
  • 1 tbsp extra-virgin olive oil
  • 1 large red bell pepper, cored and thinly sliced into 1/4-inch strips
  • 1 large yellow bell pepper, cored and thinly sliced into 1/4-inch strips
  • 1 large yellow onion, halved and thinly sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup low-sodium chicken broth (or dry white wine, for deglazing)
  • Hoagies & Assembly:
  • 4 hoagie or sub rolls, split lengthwise
  • 2 tbsp unsalted butter, softened
  • 4 slices provolone cheese (about 4 oz)
  • 2 tbsp freshly chopped flat-leaf parsley (for garnish)

Citrus Pork Tenderloin Tacos

  • Spiced Pork Medallions:
  • 1.25 lbs pork tenderloin, trimmed of silver skin and cut into 1/2-inch thick medallions
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • Zest and juice of 1 fresh lime
  • Juice of 1/2 fresh orange (about 2 tbsp)
  • Crispy Lime Cabbage Slaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh lime juice
  • 1/4 tsp kosher salt
  • Tortillas & Serving Accents:
  • 8 small corn or flour tortillas (5-inch)
  • 1 ripe avocado, pitted and sliced
  • 1/4 cup crumbled cotija cheese (or feta)
  • Fresh lime wedges (for serving)

Pineapple Pork Stir-Fry

  • Savory Soy-Ginger Sauce:
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp pineapple juice (reserved from canned or fresh pineapple)
  • 2 tbsp honey (or light brown sugar)
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • Pork & Vegetables:
  • 1.25 lbs pork loin (or pork tenderloin), cut into 1/2-inch thick strips
  • 1.5 tbsp avocado oil (or high-heat vegetable oil), divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 red bell pepper, cored and cut into 1-inch chunks
  • 1 green bell pepper, cored and cut into 1-inch chunks
  • 1 cup fresh or canned pineapple chunks (drained, reserve 2 tbsp juice)
  • 3 green onions, sliced into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • Serving:
  • 3 cups cooked jasmine or white rice (warm)
  • 1 tsp toasted sesame seeds (for garnish)

Pork Cutlets Marsala

  • Pork Cutlets & Dredge:
  • 1.25 lbs thin pork cutlets (or pork loin chops pounded to 1/4-inch thickness)
  • 1/3 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt, divided
  • 1/4 tsp freshly cracked black pepper
  • 1.5 tbsp extra-virgin olive oil, divided
  • 1.5 tbsp unsalted butter, divided
  • Mushroom Marsala Cream Sauce:
  • 8 oz cremini (baby bella) mushrooms, wiped clean and thinly sliced
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup sweet Marsala wine
  • 1/2 cup low-sodium beef broth (or chicken broth)
  • 1/3 cup heavy cream
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • Serving:
  • 8 oz wide egg noodles, cooked according to package instructions and tossed with 1 tbsp butter
  • 2 tbsp fresh flat-leaf parsley, finely chopped (for garnish)

Crispy Baked Fish Tacos

#### For the Spice-Rubbed Fish

  • 1.5 lbs (24 oz) cod or tilapia fillets, cut into 1-inch wide strips
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

#### For the Cabbage-Lime Crema & Slaw

  • 3 cups thinly shredded red and green cabbage (about 8 oz)
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 2 tablespoons mayonnaise
  • 1 large fresh lime, zested and juiced (about 2 tablespoons juice)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro

#### For Assembly & Garnish

  • 8 small (6-inch) corn tortillas (or flour tortillas)
  • 1 fresh avocado, pitted and sliced
  • 1 fresh lime, cut into wedges
  • 1/4 cup fresh cilantro leaves

Garlic Shrimp Tacos with Lime Slaw

#### For the Chili-Lime Garlic Shrimp

  • 1.5 lbs (24 oz) medium raw shrimp, peeled, deveined, tails removed
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 4 cloves garlic, finely minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon fresh lime juice

#### For the Crunchy Lime Slaw

  • 3 cups shredded green and purple cabbage blend (about 8 oz)
  • 1/4 cup sour cream
  • 1/2 ripe avocado, mashed
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh cilantro, finely chopped

#### For Assembly & Garnish

  • 8 small (6-inch) flour or corn tortillas
  • 1 fresh lime, cut into wedges
  • 1 jalapeno pepper, thinly sliced into rounds (optional)
  • Fresh cilantro sprigs

Shrimp Fried Rice

#### For the Shrimp & Quick Marinade

  • 1 lb (16 oz) medium raw shrimp, peeled, deveined, tails removed
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper (or black pepper)

#### For the Fried Rice

  • 3 cups cooked jasmine rice, chilled overnight (about 12 oz cooked weight)
  • 2 tablespoons vegetable oil (or canola oil), divided
  • 3 large eggs, lightly beaten
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 cup frozen peas and diced carrots blend, thawed
  • 3 green onions (scallions), thinly sliced (white and green parts separated)

#### For the Savory Finishing Sauce

  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (or hoisin sauce)
  • 1 teaspoon toasted sesame oil

Garlic Butter Tilapia with Lemony Rice

#### For the Quick Lemon Rice Pilaf

  • 1 cup long-grain white rice (or jasmine rice), rinsed until water runs clear
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 fresh lemon, zested and juiced (about 2 tablespoons juice)
  • 2 tablespoons chopped fresh flat-leaf parsley

#### For the Garlic Butter Tilapia

  • 4 tilapia fillets (about 1.5 lbs / 24 oz total)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh lemon juice
  • 1 fresh lemon, sliced into rounds for garnish
  • 2 tablespoons chopped fresh parsley for garnish

25-Minute Penne alla Vodka

For the Pasta:

  • 1 lb (16 oz) penne rigate pasta
  • 1 tbsp kosher salt (for boiling water)

For the Vodka Sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 3 tbsp tomato paste
  • 1 can (14.5 oz) crushed tomatoes
  • 1/3 cup unflavored vodka
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 1/2 cup reserved starchy pasta cooking water

For Finishing & Garnish:

  • 1/4 cup fresh basil leaves, torn into small pieces
  • Freshly cracked black pepper, to taste

Weeknight Spaghetti Carbonara

For the Pasta:

  • 1 lb (16 oz) spaghetti
  • 1 tbsp kosher salt (for boiling water)

For the Pork & Egg-Cheese Sauce:

  • 6 oz pancetta or thick-cut bacon, diced into 1/4-inch lardons
  • 4 large egg yolks + 1 large whole egg, room temperature
  • 1 cup (2 oz) freshly grated Pecorino Romano cheese, plus extra for serving
  • 1 tsp freshly cracked black pepper, coarse grind
  • 1 cup reserved starchy pasta cooking water

For Garnish:

  • Fresh flat-leaf parsley, finely chopped (optional)
  • Extra cracked black pepper and Pecorino Romano

Creamy Stovetop Mac & Cheese

For the Pasta:

  • 8 oz (2 cups) elbow macaroni or cavatappi pasta
  • 1 tsp kosher salt (for boiling water)

For the Creamy Cheese Sauce:

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 8 oz (2 cups packed) sharp cheddar cheese, freshly shredded from block
  • 4 oz (1 cup packed) Monterey Jack cheese, freshly shredded from block

Optional Gourmet Add-Ins:

  • 1/2 cup sweet green peas (thawed frozen or fresh cooked)
  • 4 slices cooked bacon, crumbled into bits
  • 1/4 cup toasted panko breadcrumbs (for crunchy topping)

Pasta Primavera

For the Pasta:

  • 12 oz penne, farfalle (bow tie), or campanelle pasta
  • 1 tbsp kosher salt (for boiling water)

For the Seasonal Vegetables & Pan Sauce:

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 small green zucchini, sliced into 1/4-inch half-moons (about 1 cup)
  • 1 small yellow zucchini, sliced into 1/4-inch half-moons (about 1 cup)
  • 1/2 cup red or yellow bell pepper, thinly sliced into strips
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup frozen sweet green peas (or fresh shelled peas)
  • 4 cloves garlic, minced
  • Zest of 1 fresh lemon (about 1 tsp)
  • 2 tbsp fresh lemon juice
  • 1/2 cup reserved starchy pasta cooking water
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving

For Garnish:

  • 1/4 cup fresh flat-leaf parsley or basil, finely chopped
  • Red pepper flakes and freshly ground black pepper, to taste

25-Minute Classic Chicken Lo Mein

For the Lo Mein Noodles:

  • 8 ounces dried lo mein noodles (or dried spaghetti)
  • 1 teaspoon toasted sesame oil

For the Chicken & Velvet Coating:

  • 1 pound boneless, skinless chicken breasts, sliced thinly across the grain into ¼-inch strips
  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil

For the Veggie Mix:

  • 3 cups shredded green cabbage (or coleslaw mix)
  • 1 cup matchstick carrots
  • 1 medium red bell pepper, thinly sliced
  • 4 green onions, sliced diagonally into 1-inch pieces

For the Aromatics & Cooking Oil:

  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons vegetable oil, divided

For the Soy-Ginger Lo Mein Sauce:

  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark brown sugar, packed
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon sriracha (optional)

20-Minute Upgraded Restaurant-Style Ramen

For the Jammy Soft-Boiled Eggs:

  • 4 large eggs (straight from the refrigerator)
  • 4 cups cold water (for ice bath)
  • 2 cups ice cubes

For the Broth Base & Aromatics:

  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon white or yellow miso paste
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sriracha or chili oil (optional, for mild warmth)

For the Ramen Noodles:

  • 4 packages instant ramen noodles (3 ounces each, seasoning packets discarded or reserved)

For the Protein & Toppings:

  • 8 ounces cooked chicken breast, thinly sliced or shredded (or rotisserie chicken)
  • 1 tablespoon vegetable oil (for searing chicken)
  • 1 cup sweet corn kernels (fresh or thawed frozen)
  • 2 cups fresh baby spinach leaves
  • 4 green onions (scallions), thinly sliced
  • 1 tablespoon toasted white and black sesame seeds
  • 4 small sheets toasted nori seaweed (optional garnish)

30-Minute Sesame Tofu & Broccoli Stir-Fry

For the Fluffy Jasmine Rice:

  • 1 ½ cups quick-cooking white jasmine rice
  • 1 ½ cups low-sodium vegetable broth (or water)
  • ¼ teaspoon kosher salt

For the Crispy Tofu:

  • 1 block (14 to 16 ounces) extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons vegetable oil (or canola oil)

For the Broccoli & Aromatics:

  • 4 cups fresh broccoli florets (about 1 large head, cut into bite-sized pieces)
  • 3 tablespoons water (for steaming)
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, peeled and grated

For the Sesame-Soy Glaze:

  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons pure maple syrup (or dark brown sugar)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • ⅓ cup vegetable broth (or water)

For Garnish:

  • 1 tablespoon toasted white sesame seeds
  • 3 green onions, thinly sliced

30-Minute Easy White Chicken Chili

For the Chili Base & Aromatics:

  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, finely minced
  • 1 pound (16 ounces) lean ground chicken (or 3 cups shredded cooked rotisserie chicken)

For the Beans, Chilies & Corn:

  • 2 cans (15 ounces each) Cannellini or Great Northern beans, rinsed and drained
  • 2 cans (4 ounces each) diced mild green chilies (undrained)
  • 1 cup frozen sweet corn kernels

For the Broth & Warm Spices:

  • 3 cups low-sodium chicken broth
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For the Creamy Finish:

  • 4 ounces cream cheese, softened and cut into small cubes (or ½ cup heavy cream)

For Toppings & Serving:

  • 1 cup crunchy tortilla chips, lightly crushed
  • 1 ripe Hass avocado, pitted and thinly sliced
  • ⅓ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Creamy Tomato Soup with the Best Grilled Cheese

For the Creamy Tomato Soup:

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, finely minced
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 2 cans (28 ounces each) crushed canned tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, chopped (for garnish)

For the Ultimate Grilled Cheese Sandwiches:

  • 8 thick slices sourdough bread
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons mayonnaise
  • 4 ounces sharp yellow cheddar cheese, freshly shredded (1 cup)
  • 4 ounces Gruyère cheese, freshly shredded (1 cup)

30-Minute Classic Minestrone Soup

For the Soffritto Aromatics & Base:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into ½-inch half-moons
  • 2 stalks celery, sliced into ½-inch pieces
  • 4 cloves garlic, finely minced
  • 2 tablespoons tomato paste

For the Herb Tomato Broth:

  • 1 can (28 ounces) diced canned tomatoes with juices
  • 5 cups low-sodium vegetable broth
  • 1 parmesan cheese rind (optional)
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon red pepper flakes

For the Beans, Pasta & Vegetables:

  • 1 can (15 ounces) Cannellini beans, rinsed and drained
  • 1 medium zucchini, diced into ½-inch pieces
  • 1 cup ditalini pasta
  • 2 cups fresh baby spinach leaves

For Serving & Garnish:

  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh flat-leaf parsley, finely chopped

30-Minute Creamy Broccoli Cheddar Soup

For the Soup Base & Roux:

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, finely minced
  • ¼ cup all-purpose flour

For the Cream Liquid & Spices:

  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For the Vegetables & Cheddar Finish:

  • 4 cups fresh broccoli florets, chopped small
  • 1 cup matchstick carrots
  • 8 ounces sharp yellow cheddar cheese, freshly shredded (2 cups)

For Serving & Garnish:

  • 2 tablespoons fresh chives, finely chopped
  • Warm crusty baguette slices

Loaded Baked Potato Soup

For the Crispy Bacon & Aromatics:

  • 6 slices thick-cut bacon, chopped into ½-inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, finely minced
  • 3 tablespoons all-purpose flour

For the Potato Soup Base:

  • 3 large Russet potatoes (1 ½ pounds), peeled and cut into ½-inch cubes
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For Loading & Garnish:

  • 1 cup sharp yellow cheddar cheese, freshly shredded
  • 4 scallions, thinly sliced
  • Reserved crispy bacon pieces

One-Pot Italian Sausage & Tortellini Soup

For the Soup Base:

  • 1 tbsp extra-virgin olive oil
  • 1 lb mild Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For the Broth & Pasta:

  • 1 can (14.5 oz) petite diced tomatoes, with juices
  • 1 can (8 oz) tomato sauce
  • 4 cups low-sodium chicken broth
  • 1 package (9 oz) refrigerated cheese tortellini
  • 4 cups fresh baby spinach, lightly packed
  • 1/4 cup heavy cream (optional)

For Serving & Garnish:

  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh basil leaves, thinly sliced into ribbons

30-Minute Creamy Corn Chowder

For the Chowder Base:

  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour

For the Broth & Sweet Corn:

  • 3 cups low-sodium chicken broth
  • 16 oz sweet frozen corn kernels, thawed slightly
  • 2 cups half-and-half
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For Serving & Garnish:

  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, finely chopped

Open-Faced Cheddar Tuna Melts with Quick Cucumber Salad

For the Quick Cucumber Salad:

  • 1 English cucumber, thinly sliced into rounds
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp sugar
  • 1 tbsp chopped fresh dill
  • 1/4 tsp kosher salt

For the Classic Tuna Salad:

  • 2 cans (5 oz each) solid white albacore tuna in water, drained
  • 1/4 cup mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 ribs celery, finely diced
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For the Melts & Assembly:

  • 4 thick slices artisan sourdough bread
  • 2 tbsp unsalted butter, softened
  • 4 oz (1 cup) sharp yellow cheddar cheese, coarsely shredded

Hot Ham & Swiss Sliders with Honey Butter Glaze

For the Sliders:

  • 1 pack (12 count) Hawaiian sweet dinner rolls
  • 12 oz deli sliced Black Forest ham
  • 8 oz sliced Swiss cheese

For the Garlic-Herb Honey Butter Glaze:

  • 4 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1 tsp poppy seeds
  • 1/4 tsp garlic powder
  • 1 tbsp fresh parsley, finely chopped

For the Bagged Salad Side:

  • 1 bag (12 oz) Italian or Caesar salad kit

Weeknight Shakshuka

Spiced Tomato & Pepper Sauce:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, cored and thinly sliced into 2-inch strips
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 can (28 oz) crushed San Marzano tomatoes

Eggs & Finishing Touches:

  • 4 large eggs (at room temperature)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro

Serving Suggestion:

  • 4 warm pita pockets or thick slices of crusty sourdough bread

Skillet Falafel Bowls

Pan-Fried Falafel Patties:

  • 2 cans (15 oz each) chickpeas (garbanzo beans), rinsed, drained, and thoroughly dried
  • 1/2 cup finely chopped red onion
  • 3 garlic cloves, minced
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp all-purpose flour
  • 3 tbsp extra-virgin olive oil (for frying)

Cucumber-Tomato Salad:

  • 1 1/2 cups diced English cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely diced red onion
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt

Tahini-Lemon Drizzle:

  • 1/3 cup smooth tahini
  • 3 tbsp warm water
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove, finely grated
  • 1/4 tsp kosher salt

Bowl Base & Garnish:

  • 3 cups cooked warm jasmine rice
  • 1 lemon, cut into wedges

Black Bean & Corn Quesadillas

Lime-Avocado Crema:

  • 1 ripe Hass avocado, pitted and peeled
  • 1/3 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1/4 tsp kosher salt
  • 2 tbsp warm water (to thin)

Cumin-Spiced Black Bean & Corn Filling:

  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup sweet frozen corn kernels, thawed and drained
  • 1/2 cup finely diced red bell pepper
  • 2 scallions, thinly sliced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1 tbsp fresh lime juice

Quesadillas & Frying:

  • 4 large (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 tbsp unsalted butter

Garnish:

  • Fresh cilantro sprigs and lime wedges

Creamy Mushroom Stroganoff

Butter-Tossed Egg Noodles:

  • 8 oz wide egg noodles
  • 1 tbsp unsalted butter
  • 1/4 tsp kosher salt

Mushroom & Sauce Base:

  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 lb (16 oz) cremini (baby bella) mushrooms, wiped clean and sliced 1/4-inch thick
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp all-purpose flour
  • 1 1/2 cups low-sodium vegetable broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp sweet Hungarian paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup full-fat sour cream (at room temperature)

Garnish:

  • 2 tbsp chopped fresh flat-leaf parsley

Eggs in Purgatory

For the Spicy Tomato Sauce:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 can (28 ounces) crushed San Marzano tomatoes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried oregano

For the Eggs & Toppings:

  • 8 large eggs (cold or room temperature)
  • 1/4 cup freshly grated Parmesan cheese (or Pecorino Romano)
  • 1/4 cup fresh basil leaves, torn into small pieces
  • 2 tablespoons fresh flat-leaf parsley, chopped

For Serving:

  • 1 loaf rustic sourdough or Italian crusty bread, sliced into 1-inch thick slices and toasted

Freezer-Friendly Breakfast Burritos

For the Filling:

  • 1/2 pound (8 ounces) mild pork breakfast sausage (or turkey sausage)
  • 1 1/2 cups frozen Potatoes O'Brien (diced potatoes with onions and bell peppers)
  • 1 tablespoon unsalted butter
  • 8 large eggs
  • 2 tablespoons whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 cup shredded mild or sharp cheddar cheese

For Assembly & Serving:

  • 4 large (10-inch) burrito-size flour tortillas
  • 1/2 cup fresh salsa or pico de gallo (optional, for serving)
  • 1/4 cup sour cream (optional, for serving)
  • 2 tablespoons chopped fresh cilantro (for garnish)

Fluffy Buttermilk Pancakes + Crispy Bacon

For the Oven-Crisped Bacon:

  • 12 slices thick-cut hardwood smoked bacon

For the Fluffy Buttermilk Pancakes:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups low-fat buttermilk (or whole buttermilk)
  • 2 large eggs, at room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • Extra butter or vegetable oil for coating the griddle skillet

For Serving:

  • 1/2 cup pure warm maple syrup
  • 2 tablespoons unsalted butter, softened for topping

Cinnamon French Toast with Warm Berry Compote

For the Warm Berry Compote:

  • 2 cups frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons pure maple syrup (or honey)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional, for thicker compote)

For the Cinnamon Custard & Toast:

  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon freshly grated nutmeg (optional)
  • 8 thick slices brioche bread (or Texas toast)
  • 3 tablespoons unsalted butter (divided for pan-searing)

For Serving & Garnish:

  • Powdered sugar (for dusting)
  • Warm maple syrup (optional)
  • Fresh mint leaves (for garnish)

One-Pot Tomato-Basil Tortellini

For the Aromatic Sauce Base:

  • 1 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1 can (28 oz) crushed fire-roasted tomatoes
  • 1 1/2 cups low-sodium vegetable broth (or chicken broth)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For the Tortellini & Cream Finish:

  • 20 oz refrigerated cheese tortellini
  • 1/2 cup heavy whipping cream
  • 3 cups fresh baby spinach, tightly packed
  • 1/2 cup freshly grated Parmesan cheese

For Serving & Garnish:

  • 1/4 cup fresh basil leaves, torn into small pieces
  • 2 tbsp freshly grated Parmesan cheese, for serving

Skillet Ravioli with Brown Butter & Sage

For the Pan-Seared Ravioli:

  • 20 oz refrigerated cheese ravioli (or spinach-ricotta ravioli)
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp water (divided, for steaming batches)

For the Brown Butter Sauce & Toppings:

  • 6 tbsp unsalted butter, sliced into 6 pieces
  • 16 fresh sage leaves, washed and thoroughly dried
  • 1/3 cup coarsely chopped walnuts (optional)
  • 2 cloves garlic, thinly sliced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For Garnish:

  • Extra freshly grated Parmesan cheese
  • Cracked black pepper, to taste

One-Pot Sausage & Ziti with Spinach

For the Sausage & Aromatics:

  • 1 tbsp extra-virgin olive oil
  • 1 lb sweet or spicy Italian sausage, casings removed
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes

For the Pasta & Cooking Sauce:

  • 1 jar (24 oz) quality marinara sauce
  • 2 1/2 cups low-sodium chicken broth
  • 12 oz dry ziti pasta (or penne rigate)
  • 3 cups fresh baby spinach, tightly packed
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For the Cheesy Layer & Garnish:

  • 1 cup shredded low-moisture mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp fresh flat-leaf parsley, finely chopped

15-Minute Real Fettuccine Alfredo

For the Pasta:

  • 12 oz dry fettuccine pasta (or 16 oz fresh fettuccine)
  • 1 tbsp kosher salt (for boiling water)

For the Classic Alfredo Sauce:

  • 1/2 cup (1 stick) unsalted butter, cut into 8 tablespoon slices
  • 1 cup heavy whipping cream
  • 2 cloves garlic, finely minced
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese (grated fine on a microplane)
  • 1/8 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3/4 cup reserved starchy pasta cooking water

For Garnish & Serving:

  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • Extra freshly grated Parmigiano-Reggiano cheese

20-Minute Burrito Bowls

For the Cilantro-Lime Rice:

  • 3 cups pre-cooked instant white jasmine rice (heated per package directions)
  • 3 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon unsalted butter

For the Bean & Corn Base:

  • 1 can (15 ounces) low-sodium black beans, rinsed and drained
  • 1 cup sweet yellow corn kernels (canned or thawed frozen)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil

For Assembly & Toppings:

  • 2.5 cups rotisserie chicken breast, warm and shredded
  • 1 cup Mexican blend cheese (Monterey Jack and Cheddar), finely shredded
  • 1 cup fresh pico de gallo or chunky salsa
  • 1 ripe Hass avocado, diced
  • 1/4 cup light sour cream
  • 1 lime, cut into 4 wedges for serving
  • 2 tablespoons chopped fresh cilantro, for garnish

30-Minute Chicken Tortilla Soup

For the Tortilla Strips:

  • 4 corn tortillas (5-inch), cut into 1/2-inch wide strips
  • 1.5 tablespoons olive oil
  • 1/4 teaspoon fine sea salt

For the Soup Base:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon smoked paprika
  • 1 can (14.5 ounces) fire-roasted diced tomatoes with juices
  • 4 cups (32 ounces) low-sodium chicken broth
  • 1 can (15 ounces) low-sodium black beans, rinsed and drained
  • 1 cup sweet yellow corn kernels (canned or frozen)
  • 2.5 cups rotisserie chicken breast, shredded
  • 2 tablespoons fresh lime juice (from 1 lime)

For Garnish & Serving:

  • 1 ripe Hass avocado, diced
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 lime, cut into wedges

Skillet Nachos for Dinner

For the Seasoned Ground Beef:

  • 1 pound 90/10 lean ground beef
  • 1 packet (1 ounce) low-sodium taco seasoning
  • 1/3 cup water
  • 1 tablespoon olive oil

For the Nacho Layers:

  • 6 ounces thick-cut restaurant-style tortilla chips
  • 1 can (15 ounces) low-sodium black beans, rinsed and drained
  • 1.5 cups Cheddar-Jack cheese blend, shredded

For Fresh Toppings:

  • 1/2 cup fresh Roma tomatoes, diced
  • 1/4 cup pickled jalapeno slices
  • 1 ripe Hass avocado, sliced
  • 1/4 cup light sour cream
  • 2 tablespoons fresh cilantro leaves, chopped
  • 1 lime, cut into wedges for serving

Baked Chicken Flautas

For the Cheesy Chicken Filling:

  • 2.5 cups rotisserie chicken breast, shredded
  • 4 ounces reduced-fat cream cheese, softened
  • 1/2 cup Colby Jack cheese, finely shredded
  • 1/4 cup mild salsa verde
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt

For the Flautas:

  • 8 soft flour tortillas (6-inch fajita size)
  • 1.5 tablespoons olive oil (for brushing)

For the Avocado-Ranch Dip:

  • 1/2 ripe Hass avocado
  • 1/3 cup light sour cream
  • 2 tablespoons milk
  • 1 tablespoon dry ranch seasoning powder
  • 1 teaspoon fresh lime juice

For Garnish:

  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges

Easy Pad Thai-Style Noodles

#### Noodle & Protein Base

  • 8 oz flat rice noodles (pad thai noodles, medium width)
  • 1 lb boneless, skinless chicken breasts, sliced into 1/4-inch thin strips
  • 2 tbsp neutral cooking oil (such as avocado oil or vegetable oil), divided
  • 3 cloves garlic, finely minced
  • 2 large eggs, lightly beaten

#### Quick Tamarind-Substitute Pad Thai Sauce

  • 3 tbsp ketchup
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp fresh lime juice (from about 1 large lime)
  • 2 tbsp light brown sugar, packed
  • 1 tbsp fish sauce
  • 1/2 tsp sriracha or red pepper flakes (optional, for mild warmth)

#### Stir-Fry Finish & Veggies

  • 2 cups fresh bean sprouts
  • 4 green onions, trimmed and sliced into 1-inch pieces

#### Garnishes & Serving

  • 1/3 cup dry-roasted salted peanuts, roughly chopped
  • 1 fresh lime, cut into 4 wedges
  • 1/4 cup fresh cilantro leaves, roughly chopped

Thai Basil Beef (Pad Krapow-Style)

#### Beef & Aromatics

  • 1.5 lbs lean ground beef (85/15 or 90/10)
  • 1 tbsp neutral cooking oil (such as avocado oil)
  • 5 cloves garlic, finely minced
  • 1 red Fresno chili or jalapeño, thinly sliced into rounds (seeded for less heat)
  • 1 small yellow onion, diced into 1/4-inch pieces

#### Savory Thai Basil Sauce

  • 2 tbsp low-sodium soy sauce
  • 1 tbsp dark soy sauce (or additional low-sodium soy sauce)
  • 1.5 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp light brown sugar, packed
  • 2 tbsp water

#### Herb Finish & Rice Bowl Assembly

  • 2 cups fresh Thai basil leaves (or sweet Italian basil leaves, tightly packed)
  • 4 large eggs
  • 4 cups cooked jasmine rice, kept warm
  • 1 fresh lime, cut into 4 wedges

Weeknight Chicken Katsu

#### Chicken Cutlets & Crisp Breading

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total, sliced horizontally into 4 thin cutlets)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, thoroughly beaten
  • 1.5 cups Japanese Panko breadcrumbs
  • 1/3 cup neutral cooking oil (such as canola or avocado oil, for pan-frying)

#### Quick Homemade Tonkatsu Sauce

  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp brown sugar or white sugar
  • 1 tsp Dijon mustard or yellow mustard

#### Serving Sides & Garnishes

  • 3 cups finely shredded green cabbage
  • 4 cups cooked white short-grain or jasmine rice, warm
  • 1 lemon, cut into 4 wedges
  • 2 green onions, thinly sliced

Bibimbap-Style Rice Bowls

#### Savory Seasoned Beef (or Tofu Base)

  • 1 lb lean ground beef (or 14 oz extra-firm tofu, drained and crumbled)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp light brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, finely grated

#### Quick Vegetable Sides

  • 5 oz fresh baby spinach leaves
  • 2 medium carrots, peeled and julienned into thin matchsticks
  • 1 tbsp neutral cooking oil (such as avocado oil), divided
  • 1/4 tsp salt, divided

#### Spicy-Sweet Gochujang Drizzle (or Sriracha-Mayo)

  • 3 tbsp Gochujang (Korean red pepper paste; or swap with 2 tbsp Sriracha + 3 tbsp mayonnaise for a creamy drizzle)
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or light brown sugar
  • 1 tbsp water
  • 1 tsp rice vinegar

#### Bowl Assembly & Toppings

  • 4 cups cooked short-grain white rice or jasmine rice, warm
  • 4 large eggs
  • 2 tsp toasted sesame seeds
  • 2 green onions, thinly sliced

Tuna Noodle Skillet (No Cans of Soup)

#### For the Pasta & Veggies

  • 8 oz wide egg noodles
  • 1 tablespoon salt (for pasta water)
  • 1 cup frozen green peas

#### For the Scratch Cream Sauce

  • 3 tablespoons unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 8 oz cremini mushrooms, sliced into 1/4-inch pieces
  • 3 tablespoons all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 cup freshly shredded sharp yellow cheddar cheese

#### For the Tuna & Crispy Panko Topping

  • 2 cans (5 oz each) solid white albacore tuna in water, drained and gently flaked
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons finely chopped fresh parsley leaves

Shepherd's Pie Skillet

#### For the Quick Mashed Potato Topping

  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon salt (for potato boiling water)
  • 3 tablespoons unsalted butter
  • 1/3 cup warm whole milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper

#### For the Beef & Vegetable Filling

  • 1.25 lbs lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and small diced (about 1 cup)
  • 2 cloves garlic, finely minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 cup frozen sweet peas

#### For Garnish

  • 2 tablespoons minced fresh chives
  • Fresh herb garnish (sprigs of fresh thyme)

Quick Chicken & Dumplings

#### For the Rich Chicken Soup Base

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into 1/4-inch rounds
  • 2 stalks celery, thinly sliced into 1/4-inch pieces
  • 2 cloves garlic, finely minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3 cups cooked rotisserie chicken meat, skinless and shredded
  • 1 cup frozen green peas

#### For the Drop Dumplings

  • 1.5 cups biscuit baking mix (such as Bisquick)
  • 2/3 cup whole milk
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/4 teaspoon garlic powder

#### For Garnish

  • Fresh parsley leaves and fresh herb garnish

Weeknight Goulash

#### For the One-Pot Goulash

  • 1 lb lean ground beef (85/15)
  • 1 medium yellow onion, finely chopped
  • 1 medium green bell pepper, finely diced
  • 3 cloves garlic, finely minced
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 can (15 oz) canned tomato sauce
  • 1 can (14.5 oz) diced tomatoes in juice, un-drained
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1.5 cups dry elbow macaroni

#### For Serving & Garnish

  • 1/2 cup shredded sharp yellow cheddar cheese (optional)
  • 2 tablespoons chopped fresh parsley leaves
  • Fresh herb garnish

Crispy Chicken Milanese with Lemony Arugula Salad

#### For the Crispy Chicken Cutlets

  • 1.5 lbs boneless, skinless chicken breasts (2 large breasts, split horizontally into 4 thin cutlets)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3 tablespoons olive oil (for shallow frying)

#### For the Lemony Arugula Salad

  • 5 oz fresh baby arugula (about 5 packed cups)
  • 1/3 cup shaved Parmesan cheese (shaved with a vegetable peeler)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice (from 1 fresh lemon)
  • 1/2 teaspoon fresh lemon zest
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

#### For Serving

  • 1 lemon, cut into wedges

Turkey & Spinach Meatballs with Lemony Orzo

#### For the Turkey & Spinach Meatballs

  • 1.25 lbs lean ground turkey (93/7)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup finely grated Parmesan cheese
  • 2 cups fresh baby spinach, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil (for browning)

#### For the Orzo & Broth

  • 1 cup uncooked dried orzo pasta
  • 4 cups low-sodium chicken broth
  • 1 lemon, zested and juiced (about 2 tablespoons fresh lemon juice)
  • 2 cups fresh baby spinach leaves (whole)
  • 1/4 cup fresh dill or parsley, finely chopped (for garnish)
  • Shaved Parmesan cheese (for serving)

Sheet-Pan BBQ Chicken Thighs & Baby Potatoes

#### For the Chicken & Potato Base

  • 1.75 lbs bone-in, skin-on chicken thighs (4 medium thighs, trimmed of excess skin)
  • 1.5 lbs baby yellow potatoes, halved (or quartered if larger than 1 inch)
  • 1.5 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

#### For the BBQ Glaze & Garnish

  • 1/2 cup sweet and smoky BBQ sauce
  • 2 tablespoons fresh chives, thinly sliced
  • 1 tablespoon fresh flat-leaf parsley, finely chopped

Creamy Bacon-Ranch Chicken Skillet

#### For the Chicken & Bacon

  • 1.5 lbs boneless, skinless chicken breasts (cut horizontally into 4 thin cutlets)
  • 4 strips thick-cut bacon, diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil (if needed)

#### For the Bacon-Ranch Cream Sauce

  • 3/4 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 packet (1 oz / 3 tablespoons) dry ranch seasoning mix
  • 1 cup sharp cheddar cheese, freshly shredded
  • 2 tablespoons fresh green onions or chives, finely chopped

#### For Serving

  • 3 cups cooked white rice or warm egg noodles

Sausage & Kale Skillet with White Beans

For the Skillet Base:

  • 14 oz fully cooked turkey kielbasa, sliced into 1/2-inch thick coins
  • 2 tbsp extra-virgin olive oil, divided
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced

For the Greens & Beans:

  • 1 bunch (about 5 cups loosely packed) Lacinato kale, stems removed and leaves chopped into bite-sized ribbons
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1/2 cup low-sodium chicken broth
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For the Finishing Touches:

  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 1 tbsp fresh lemon juice (from 1/2 fresh lemon)
  • 2 tbsp finely chopped fresh flat-leaf parsley

Smoked Sausage & Potato Hash

For the Skillet Hash:

  • 14 oz smoked sausage, cut into 1/2-inch thick coins
  • 1.5 lbs Yukon Gold potatoes, washed and diced into uniform 1/2-inch cubes
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1 red bell pepper, cored and diced into 1/2-inch pieces
  • 1 green bell pepper, cored and diced into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

For the Eggs & Finishing:

  • 4 large eggs
  • 2 tbsp fresh chives, finely chopped
  • Hot sauce, for serving (optional)

BLT Pasta

For the Pasta:

  • 12 oz spaghetti
  • 1 tbsp kosher salt (for boiling pasta water)

For the BLT Skillet Base:

  • 8 slices thick-cut bacon, chopped into 1/2-inch pieces
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, thinly sliced
  • 1/4 tsp crushed red pepper flakes
  • 3 cups baby arugula, loosely packed
  • 1/2 cup pasta cooking water (reserved before draining)

For the Finishing Touch:

  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 2 tbsp fresh lemon juice (from 1 large lemon)
  • 1 tsp fresh lemon zest
  • 2 tbsp extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper to taste

30-Minute Weeknight Gumbo

For the Quick Rice Base:

  • 1.5 cups quick-cook long-grain white rice
  • 3 cups low-sodium chicken broth
  • 1/2 tsp kosher salt

For the Gumbo Meats & Quick Roux:

  • 12 oz andouille sausage, cut into 1/4-inch thick coins
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch bite-sized cubes
  • 1 tbsp Cajun seasoning, divided
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour

For the Holy Trinity & Aromatics:

  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 ribs celery, finely diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup frozen sliced okra
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper (optional)

For Serving & Garnish:

  • 3 green onions, thinly sliced
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • Hot sauce, for table serving

Sheet-Pan Shrimp Boil

Potato & Corn Base

  • 1 lb baby yellow potatoes (such as Yukon Gold or Honey Gold), halved
  • 3 ears fresh sweet corn, shucked and cut into 1.5-inch mini rounds
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Sausage & Seafood

  • 12 oz cooked smoked andouille sausage (or kielbasa), sliced into 1/2-inch thick coins
  • 1.5 lbs large raw shrimp (21–25 count), peeled and deveined, tails left intact

Seasoned Cajun-Old Bay Butter

  • 6 tbsp unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1.5 tbsp Old Bay seasoning
  • 1 tsp Cajun seasoning (or mild Creole seasoning)
  • 1 tbsp fresh lemon juice (from 1/2 lemon)

Garnish & Serving

  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 fresh lemon, cut into wedges for serving

Easy Crab Cakes with Quick Remoulade

Quick Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, drained and finely chopped
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 1 tsp hot sauce (such as Louisiana or Frank's RedHot)
  • 1 tbsp fresh flat-leaf parsley, finely minced

Crab Cake Binder

  • 1 large egg, beaten
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 green onions (scallions), finely sliced (white and green parts)
  • 2 tbsp fresh flat-leaf parsley, finely minced

Crab Cake Base

  • 1 lb refrigerated or canned jumbo lump crab meat, picked through for shell fragments
  • 1/3 cup panko breadcrumbs

Frying & Serving

  • 2 tbsp neutral cooking oil (such as canola or avocado oil)
  • 1 tbsp unsalted butter
  • 1 fresh lemon, cut into wedges for serving

Garlic Butter Mussels

Fresh Mussels Prep

  • 3.5 lbs fresh live mussels, cleaned and debearded (see guide above)

Garlic Butter & Wine Broth

  • 4 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 2 medium shallots, finely diced
  • 6 cloves garlic, thinly sliced
  • 1/2 tsp crushed red pepper flakes (optional, for subtle warmth)
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio; or 1 cup low-sodium chicken/vegetable broth plus 1 tbsp lemon juice for alcohol-free)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Bread & Finishing Garnish

  • 2 tbsp fresh lemon juice (from 1 lemon)
  • 1/3 cup fresh flat-leaf parsley, coarsely chopped
  • 1 crusty French baguette or sourdough loaf, sliced and toasted for dipping

Sesame-Crusted Ahi Tuna Bowls

Ahi Tuna & Sesame Crust

  • 1.25 lbs sushi-grade Ahi tuna steaks (about two 10-oz steaks, 1-inch thick)
  • 3 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1.5 tbsp avocado oil (or canola oil, for high-heat searing)

Quick Cucumber-Sesame Salad

  • 3 Persian cucumbers (or 1 English cucumber), sliced into thin 1/8-inch rounds
  • 1.5 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/4 tsp kosher salt
  • 1 tsp toasted white sesame seeds

Soy-Ginger Drizzle

  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp fresh ginger, peeled and finely grated
  • 1 tbsp honey (or maple syrup)
  • 1 tbsp fresh lime juice
  • 1 tsp toasted sesame oil

Bowl Assembly

  • 3 cups cooked jasmine or sushi rice, warm
  • 1 ripe avocado, pitted and thinly sliced
  • 2 scallions (green onions), thinly sliced
  • Optional: Siracha or spicy mayo for drizzling

Better French Bread Pizzas

For the Crust & Garlic Rub:

  • 1 large bakery-fresh French baguette (12 to 14 inches long), cut in half crosswise, then split lengthwise into 4 equal quarters
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, peeled and cut in half

For the Quick Pizza Sauce:

  • 1 cup crushed canned San Marzano tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly cracked black pepper

For the Toppings:

  • 2 cups (8 ounces) low-moisture, whole-milk shredded mozzarella cheese
  • 1/2 cup (2 ounces) sliced mini pepperoni (or diced bell peppers and sliced black olives for a vegetarian option)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh basil leaves, sliced into thin ribbons (chiffonade)

BBQ Chicken Flatbreads

For the Quick Pickled Cucumber Salad:

  • 1 large English cucumber, thinly sliced into rounds
  • 1/4 small red onion, paper-thinly sliced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

For the Flatbreads:

  • 4 premade store-bought naan breads or flatbreads (about 4 to 5 ounces each)
  • 1 tablespoon extra-virgin olive oil (for brushing flatbread edges)
  • 1/2 cup sweet and smoky BBQ sauce (plus 2 tablespoons for drizzling)
  • 2.5 cups (about 10 ounces) cooked rotisserie chicken breast, shredded
  • 1.5 cups (6 ounces) shredded smoked Gouda cheese (or Monterey Jack cheese)
  • 1/2 small red onion, thinly sliced into half-moons
  • 1/4 cup fresh cilantro leaves, chopped

30-Minute Meatball Subs

For the Quick Meatballs:

  • 1 pound 90% lean ground beef
  • 1/3 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil (for searing)

For the Sauce & Sub Assembly:

  • 2 cups high-quality canned marinara sauce
  • 4 Italian sub rolls or hoagie rolls (6 inches long), split open
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon garlic powder
  • 8 slices provolone cheese (about 6 ounces total)
  • 2 tablespoons fresh flat-leaf parsley, finely chopped

Crispy Chicken Wraps

For the Seasoned Chicken:

  • 1.25 pounds chicken breast, cut into 1/2-inch strips
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

For the Wraps & Sauces:

  • 4 large flour tortillas (10-inch diameter)
  • 1 cup (4 ounces) sharp cheddar cheese, shredded
  • 2 cups romaine lettuce, finely shredded
  • 1 large Roma tomato, seeded and finely diced
  • 1/4 cup creamy ranch dressing
  • 2 tablespoons Buffalo hot sauce
  • 1.5 tablespoons neutral cooking oil (avocado oil or canola oil, for crisping)

Juicy Turkey Burgers with Quick Garlic Aioli

For the Panade & Turkey Patties:

  • 1/3 cup panko breadcrumbs
  • 3 tablespoons whole milk
  • 1.25 pounds 93% lean ground turkey
  • 1/4 cup yellow onion, finely grated with juices
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3 tablespoons fresh parsley, finely chopped
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil (for searing)

For the Quick Garlic Aioli:

  • 1/3 cup mayonnaise
  • 1 clove garlic, finely grated
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon black pepper

For Burger Assembly:

  • 4 brioche burger buns, split
  • 1.5 tablespoons unsalted butter, softened
  • 4 slices white cheddar cheese
  • 4 crisp green leaf lettuce leaves
  • 1 large beefsteak tomato, sliced into 4 rounds
  • 1/2 small red onion, thinly sliced into rings

Greek Chicken Bowls

For the Lemon-Oregano Chicken:

  • 1.25 pounds boneless skinless chicken breast, cut into 1-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1.5 teaspoons dried oregano
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

For the Quick Tzatziki:

  • 3/4 cup plain Greek yogurt (2% or full-fat)
  • 1/2 cup English cucumber, grated and thoroughly squeezed dry in paper towels
  • 1 clove garlic, finely grated
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fine sea salt

For the Cucumber-Tomato-Feta Salad:

  • 1 English cucumber, diced into 1/2-inch pieces
  • 1.5 cups cherry tomatoes, halved
  • 1/4 small red onion, thinly sliced
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano

For the Rice & Bowl Assembly:

  • 3 cups cooked jasmine rice or basmati rice, warm
  • 2 pita bread rounds, warmed and cut into quarters
  • 1/4 cup pitted Kalamata olives, halved
  • 4 fresh lemon wedges (for serving)

Red Lentil Dahl

For the Red Lentil Dahl Base:

  • 1 cup dry split red lentils, thoroughly rinsed in cold water and drained
  • 1 tablespoon coconut oil (or extra-virgin olive oil)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional, for mild heat)
  • 1 teaspoon fine sea salt
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 cups low-sodium vegetable broth

For the Finish & Serving:

  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/3 cup fresh cilantro leaves, finely chopped
  • 2 cups cooked basmati rice, warm (or warm naan bread)

25-Minute Chickpea Curry (Chana Masala-Style)

For the Spiced Tomato Chickpea Curry:

  • 2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed and thoroughly drained
  • 2 tablespoons extra-virgin olive oil (or neutral cooking oil)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (or cayenne pepper)
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes with juices
  • 1 cup low-sodium vegetable broth

For the Greens & Serving:

  • 3 cups fresh baby spinach leaves, loosely packed
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/3 cup fresh cilantro leaves, finely chopped
  • 3 cups cooked basmati rice, warm (or warm garlic naan)

30-Minute Zuppa Toscana (Copycat Version)

Sausage & Aromatic Base:

  • 1 lb mild Italian sausage (bulk or casings removed)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil

Soup & Vegetables:

  • 4 cups low-sodium chicken broth
  • 1 1/2 lbs baby yellow potatoes, unpeeled and sliced into 1/8-inch rounds
  • 3 cups Lacinato kale (dino kale), stems removed and leaves coarsely torn into bite-sized pieces

Finishing & Serving:

  • 1 cup heavy whipping cream (or half-and-half)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup freshly grated Parmesan cheese, for serving

Loaded Chili Baked Potatoes

Quick Skillet Chili:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely chopped
  • 1 small green bell pepper, seeded and finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (15 oz) black beans, drained and rinsed

Microwave Baked Potatoes & Toppings:

  • 4 large Russet potatoes (about 8-10 oz each), thoroughly scrubbed
  • 1 tablespoon olive oil (for rubbing potato skins)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro (optional)

Sheet-Pan Honey Mustard Chicken & Brussels Sprouts

Chicken & Sprouts Base:

  • 1.5 lbs boneless, skinless chicken thighs (about 4-6 thighs)
  • 1 lb fresh Brussels sprouts, trimmed and cut in half lengthwise
  • 2 tablespoons olive oil (divided)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Honey-Mustard Glaze:

  • 3 tablespoons Dijon mustard
  • 1 tablespoon coarse whole-grain mustard
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chopped fresh thyme leaves (plus extra sprigs for garnish)

Bruschetta Chicken

Fresh Tomato-Basil Relish:

  • 4 ripe Roma tomatoes, seeded and finely diced (about 2 cups)
  • 1/4 cup fresh basil leaves, thinly sliced into ribbons (chiffonade)
  • 2 cloves garlic, finely minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic glaze (or thick aged balsamic vinegar)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper

Pan-Seared Chicken & Cheese:

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally into 4 thin cutlets
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1.5 tablespoons olive oil
  • 1 cup shredded low-moisture mozzarella cheese (or sliced fresh mozzarella)

Garlic Toasts:

  • 1 small French baguette, cut diagonally into 8 slice rounds
  • 2 tablespoons unsalted butter, softened
  • 1 clove garlic, cut in half (for rubbing bread)