To reheat the ribs, bake in a 9-by-13-inch pan at 350 degrees F for 20 minutes.
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Chicken thighs are the ideal slow-cooker meat because they emerge tender and juicy, even after hours of cooking. The sauce is a guaranteed kid-pleaser: Rich, sweet and low on spice and tang. Make a couple of batches to keep in the freezer for busy weeks when you know you'll have limited time for meal prep.
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Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
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Hawaiian barbecue has a sweet teriyaki-like flavor. For extra char, we finished these ribs under the broiler.
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Taste, and adjust the seasoning. Serve garnished with spiced sour cream.
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If the stew is fatty, carefully remove the vegetables and meat. Strain the liquid and skim off any fat, then return the meat and vegetables to the gravy.
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Curry doesn't have to take hours to prepare. With the help of our sheet-pan meal-prep chicken (see associated recipe) and some cooked whole grains, you can make these meal-prep bowls in just a few minutes! Keep them in the fridge for an easy dinner on a busy weeknight or for healthy grab-and-go lunches throughout the week.
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Prep all four servings of this easy recipe at once for ready-to-eat dinners or packable lunches for the rest of the week. If you don't like a lot of heat, try using mild chili powder, and leave out the jalapeño from the rice.
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This easy-to-make and meal-prep burrito bowl is even better than takeout! You'll never miss the carbs in this protein-packed, super-flavorful meal that replaces the cilantro-lime rice with cauliflower rice. We love this with chicken but it would be just as delicious with shrimp.
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Enjoy this filling and colorful salad for lunch or dinner. The dressing gets made in the same bowl that the salad is tossed in, so the greens absorb every bit of flavor.
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