From salad dressings and mocktails to chicken dinners and creamy soups, these dishes are incredibly loved byEatingWellreaders.
Recipes like our Creamy Lemon-Garlic Dressing and Coconut Margarita will have you coming back for more.
Pureeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal.
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / Julia Bayless
Garnish with additional black pepper and chopped fresh thyme, if desired.
Here’s a good all-purpose take on the formula.
Baked tofu or shrimp can be used instead of the chicken.
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / Julia Bayless
This easy recipe makes a big batch for lunches or veggie-packed snacks all week.
If you want to bump up the satisfaction factor even more, top with a little cheese or avocado.
This simple dish is great alongside roasted chicken or pork and makes a great Thanksgiving side dish.
Chicken & Zucchini Casserole
This baked chicken and zucchini casserole is creamy, hearty and low-carb!
Spinach & Mushroom Quiche
This healthy vegetarian quiche recipe is as simple as it gets.
It’s a quiche without the fussy crust!
Victor Protasio
It’s filled with sweet wild mushrooms and savory Gruyere cheese.
Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
Creamy Watermelon Smoothie
This creamy vegan watermelon smoothie has a subtle coconut flavor thanks to coconut-milk yogurt.
Eva Kolenko
Strawberries add color and banana adds a smooth texture while letting the watermelon flavor shine through.
And this simple frozen lemonade treat comes together with just four ingredients and a blender.
Leftover simple syrup will keep for up to 1 week in the refrigerator.
Charlotte & Johnny Autry
Try dipping these handheld crispy treats in whipped cream.
Serve over rice or whole grains.
The pecans add toasty flavor to this easy breakfast dish that’s perfect for guests.
Serve with yogurt for creaminess and maple syrup for added sweetness.
Serve over pasta or grains to soak up the sauce.
The sturdy leaves of mature spinach hold up best during cooking.
Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
Victor Protasio
Marty Baldwin
Ali Redmond
Photography / Jennifer Causey, Styling / Ruth Blackburn / Audrey Davis
Photography / Jacob Fox, Styling / Sammy Mila
Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Marty Baldwin
