These healthy and delicious 400-calorie lunches will help you stay satisfied while you’re slimming down. Healthy fats from the avocado and fiber from a variety of veggies will keep you full. Mix it up with different flavors of hummus and different types of vegetables depending on your mood. This version has an added bonus of avocado, and extra protein from chicken. Better yet, it’s rolled into a neat little wrap and perfect for a packed lunch....

Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

“When people taste it, they say, ‘Oooh, this macaroni!'” Cook macaroni according to package directions. Drain and pour into the prepared pan. Photo: Johnny Autry Cook over medium heat, whisking frequently, until the cheeses are mostly melted, 6 to 8 minutes. Pour the custard over the macaroni, spreading evenly. Bake until the custard is set and the top is browned, 50 to 60 minutes. Let cool for 5 minutes before serving....

Give classic pasta salad a fresher, more flavorful spin. This fast pasta dish calls for avocado to replace some of the mayonnaise, which makes it extra creamy. Drain, rinse with cold water; drain again. Transfer to a large bowl. Add bell pepper, celery, scallions and parsley (or cilantro). Halve avocado, remove pit and scoop flesh into a mini food processor. Add mayonnaise, vinegar, salt, dried garlic and pepper. Add the avocado dressing to the large bowl with the macaroni salad and stir until well coated....

Experience MacKenzie Chung Fegan is lead restaurant critic for theSan Francisco Chronicle. As a queer Asian American, MacKenzie focuses on representing the underrepresented in any way she can. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Education B.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Maddy Sweitzer-Lamme is a food writer and editor focusing on the Philadelphia food scene. In college, Maddy wrote her honors thesis on the cultural and historical significance of American barbecue. Education B.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Let cool for 10 minutes. To make ahead Store airtight at room temperature for 3 months. Reheat in microwave until liquefied. Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

In this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Use a fork to flake the fish into large pieces. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

Keep reading for our expert tips on cooking technique, rice substitutions and more! Heat 3 tablespoons oil in a 13- to 15-inch paella pan or skillet with lid over medium-high. Sprinkle 8 chicken thighs with 1 teaspoon black pepper and 3/4 teaspoon salt. Photo: Victor Protasio Add 4 chicken thighs to pan; cook, skin-side down, until golden brown, about 6 minutes. Turn chicken over; cook until browned, about 3 minutes....

Its really a game changer if you follow recipes on your phone, computer or tablet. EatingWell/Cassie Basford One day I was makingcrispy chicken cutlets. Why didnt I just turn off my auto-lock before I started cooking, you might ask? Because its an annoying step to have to turn it off and on again. What is cook mode, you may ask? And this tool is now live on all of our recipes....

These easy pumpkin muffins are packed with oats and chocolate chips. Plus, these mini gluten-free pumpkin muffins are made entirely in the blender, making cleanup a breeze. Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full....

This make-ahead cabbage salad is the perfect dish that only gets better with time. Dripping with vibrant flavors from feta cheese, olives and dill, this salad is anything but bland. Read below for our expert tips, including how to infuse olive oil with flavor. Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Add 3 cups water; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until tender, 20 to 25 minutes....