The topping of this caprese-like chicken gets nice and melty on the grill. While you're there, crisp up some crusty bread to serve alongside. It's great for soaking up all the flavorful juices left on your plate.
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Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.
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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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This creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. This easy pasta bake is perfect for feeding a crowd. If you’re watching your sodium, you can cook and shred your own chicken in place of the rotisserie chicken.
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These crispy chicken tacos are filled and baked on a sheet pan for a super-crunchy exterior and warm, melty middle. The creamy avocado crema combined with fresh cilantro is the perfect accompaniment. Don’t be tempted to squeeze the tacos onto one baking sheet—they crisp up best with plenty of space. Be sure to rotate the pans halfway through baking so they cook evenly.
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Replacing some of the pasta with spiralized zucchini allows for a totally twirlable dish with all the pleasure of noodles. The light lemony sauce and savory shredded chicken are comfort food at its finest, and a sweet-and-sour topping provides crunch, chew, herbal brightness and a palate awakener.
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You'll end up with more peanut sauce than you need in this zucchini noodle recipe, and that's a good thing! It makes a great dip or stir-fry sauce.
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Make this grab-and-go Tex-Mex–inspired soup when you have leftover chicken, or use rotisserie chicken for this easy meal-prep soup. The frozen pepper-onion mix adds flavor and saves time in the kitchen, while the black beans add fiber and protein. Combine everything but the broth ahead of time, then add it and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with liquid broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.
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The following list of ingredients looks daunting -- it's not. Chances are, other than the ground meat, the fresh sage and the cream, you might have all these lurking in your pantry/fridge. The list of herbs is for dried -- if using fresh (always better, but no big deal in this recipe) double the amount -- more chopping for you!
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This is my best roast chicken. It's only slightly more work than simply throwing the bird in the oven, but I think it's more than worth it. I make it on Tuesdays to have leftovers all week, and I make it for dinner parties. It's always popular. And I personally believe that this gravy, swimming with softened onions and mushrooms, is perfect- especially with sliced chicken over egg noodles. Talk about comfort.
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