Category: The best recipes

Step 1Cut parchment paper to about 15 x 9 1/2 inches to form a sling to allow you to easily insert and remove the meatloaf from your slow cooker.Step 2Combine turkey, 2 tablespoons enchilada sauce, oats, onions, 1/3 cup corn, 1/4 cup black beans, chopped cilantro, cumin, salt, onion powder, chiles, egg, and garlic.

How to Make ItStep 1Preheat oven to 450°F.Step 2Line a baking sheet with parchment paper. Combine 1 tablespoon oil, 1/4 teaspoon salt, and potatoes in a bowl; toss to coat. Spread potato mixture on prepared pan; bake at 450°F for 15 minutes or until potatoes are tender when pierced with a fork. Remove pan from oven; keep warm.

YieldServes 2 (serving size: 1 sandwich)Love sushi rolls, but feel intimidated by the rolling technique? Then sushi sandwiches--actually a traditional Japanese dish called onigirazu--will be right up your alley. They require simply layering ingredients onto a piece of nori (seaweed) then folding the nori around to form a packet.

In one of the great culinary mash-ups of the year, this beer cocktail falls somewhere between a shandy, a margarita, and a radler. You can juice your own fresh grapefruits for the pitcher, or look for the fresh-squeezed cartons of juice in the produce section; check the ingredient list to be sure there’s no added sugar.

YieldServes 12 (serving size: 2 mini frittatas)This easy make-ahead breakfast will have you set for the week. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.IngredientsCooking spray2 cups small broccoli florets, cooked until crisp-tender3 bacon slices, cooked and crumbled8 large eggs1/4 cup 2 reduced-fat milk1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper2 ounces sharp cheddar cheese, shredded (about 1/2 packed cup)Nutritional InformationCalories 168Fat 12gSatfat 5gUnsatfat 6gProtein 13gCarbohydrate 3gFiber 1gSugars 1gAdded sugars gSodium 395mgCalcium 13 DVPotassium 6 DVHow to Make ItStep 1Preheat oven to 350°F.

How to Make ItStep 1To prepare frosting, place goji berries and 1/3 cup warm water in a small bowl. Let stand 20 minutes.Step 2Place goji berry mixture in a blender; process until smooth. Pour mixture through fine-mesh strainer; discard seeds. Set aside.Step 3Place cream cheese and 1/2 cup yogurt in the bowl of a stand mixer.

The traditional flavors of Korean bulgogi (barbecued beef) come together here in meatball form, thanks to soy sauce, brown sugar, toasted sesame oil, and garlic. Chinese steamed buns are an unexpected treat; they’re squishy, slightly chewy, and all-around wonderful. Look for the buns in the freezer section at Asian markets; aim for the folded buns, sometimes labeled lotus buns or Chinese hamburger buns.

Sign up for the Cooking Light Daily NewsletterQuick dinner ideas, nutrition tips, and fresh seasonal recipes.

Serve this crowd-pleaser with tortilla chips, crudités, and mini sweet peppers. You don’t want to deny guests the deliciousness of tortilla chips, but those can get a little heavy. Supplement with veggie dippers to keep things lighter overall. If you can find them, use a blend of red and green jalapeños for the best color.

The popular potato chip flavor translates fantastically to boneless “wings.” OK, admittedly, they’re basically chicken fingers, but for game day, we’re calling them boneless wings. Be sure to line the baking sheet with parchment paper, as the chicken tends to stick to aluminum foil, even if it’s coated with cooking spray.

YieldServes 4 (serving size: about 1/2 cup quinoa and about 1 1/4 cups squash mixture)A well-stocked spice cabinet is key for this hearty vegetarian stew. Tomato paste is another staple worth having on hand; make sure to purchase in the tube for easier measuring and a much longer shelf life. You can substitute cubed sweet potato for the butternut squash (one medium potato will equal about 2 cups).

YieldServes 12 (serving size: about 1/2 cup)If ever a side dish were worth making from scratch, these sweet, smoky, bacon-flecked baked beans would be it. Starting from dried lets you infuse the beans with another layer of flavor as they simmer. The beans’ starchiness will also help to bind the finished casserole together.

Creamy peanut butter moves beyond snacks and sandwiches and into a beautifully balanced tart, sweet, and savory sauce. This easy, versatile condiment puts bottled versions out of the running, thanks to the warmth and zing of fresh ginger and garlic. If you’d like a little heat, try stirring in a generous pinch of crushed red pepper flakes.

YieldServes 6 (serving size: about 1 cup)Shredded Brussels sprouts are a great canvas for color, here in the form of ruby-hued pomegranate seeds and navel orange sections. Be sure to toss the salad gently so that the pieces of orange and avocado keep their shape. If you don’t have a shallot, you can substitute finely chopped red onion; soak for a few minutes in cold water first to remove its sometimes-pungent bite.

How to Make ItStep 1Preheat oven to 375°.Step 2Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.Step 3Place the hot squash mixture in a blender.

Go ahead and flag this chicken and wild rice recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. For convenience, we call for precooked wild rice; if you can’t find it, you can substitute 2 cups of your own cooked wild rice or a package of precooked brown rice.

This 20-minute meal feels restaurant-worthy, a great way to get more seafood into your weeknight rotation. Readers loved the lightness and tenderness of the cakes; we achieved this by using panko—supercrisp Japanese breadcrumbs—and keeping binders to a minimum so the crab shines through. Look for fresh lump crab in containers at the fish counter rather than using canned.

There’s a bounty of prepared produce in the produce section of the supermarket these days, and we’re happy to take advantage. Think of preshredded Brussels sprouts as fall’s answer to coleslaw mix, and use it in salads, slaws, and quick sautés. If you can’t find them, trim whole Brussels sprouts and thinly slice.

YieldServes 6 (serving size: 3/4 cup)Agrodolce is Italian for a sweet-and-sour combo, usually achieved with sugar and vinegar. Slightly wilted red cabbage takes on both flavors beautifully and turns a magenta hue that will perk up any pot roast or pork loin. Plump dried cherries will match the texture of the cabbage and be the tart, hidden gems in the dish.

How to Make ItStep 1To prepare brine, bring 2 cups cider, sugar, 1/2 cup salt, and peppercorns to a simmer in a large saucepan over medium-high. Cook 5 minutes or until salt and sugar dissolve. Remove pan from heat. Stir in remaining 4 cups cider, garlic, bay leaves, and 2 onions. Cool completely. Combine brine with 6 cups water in a brining bag.