It’s a simple dinner the whole family will love.
It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor.
Are you a spiralizing pro?
Photographer: Rachel Marek, Food stylist: Annie Probst
Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.
Like the name suggests, it’s all cooked on one pan.
The potatoes get a head start, followed by sweet bell peppers and finally chili-coated salmon fillets.
Photographer: Rachel Marek, Food stylist: Annie Probst
It’s a complete meal with easy cleanup!
Look for a low-sodium soup that has 450 milligrams sodium or less per serving.
Hearty Chickpea & Spinach Stew
This satisfying stew comes together in a snap.
Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.
Serve over greens or make it into a sandwich for a healthy dinner.
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
Look for Lee Kum Kee Premium oyster-flavored sauce in the grocery aisle with Asian-style foods.
It has the most concentrated oyster flavor.
In other words, they’re basically the ultimate easy weeknight dinner.
Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.
Broccolini, Chicken Sausage & Orzo Skillet
We love this quick skillet meal for busy evenings.
Try it with any greens you have in the fridge, such as chard or spinach.
Baked tofu has a firm, toothsome texture that crisps well in a hot pan.
Or opt for a smoked version, which has the same texture with a more robust flavor.
Serve over brown rice.
Lemon-Garlic Pasta with Salmon
Wondering what to do with leftover salmon?
This is a delicious and easy way to turn it into another weeknight-friendly, quick dinner.
Don’t forget to reserve some pasta waterits starch thickens the lemon-garlic pasta sauce and makes it silky-smooth.
Two medium or one large zucchini should give you 6 cups.
If you have time, consider grilling or broiling the corn for a few minutes for additional flavor.
Thawed frozen corn can be used in place of fresh.
Photographer: Rachel Marek, Food stylist: Annie Probst
Laura Kanya & Breana Killeen
Sara Haas
Ali Redmond
