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8 bone-in,skin-on chicken thighs 1 tsp. kosher salt, divided tsp. freshly ground black pepper, divided 1 Tbsp. olive oil 8 shallots, peeled and halved 1 Tbsp. chopped fresh rosemary 2 cloves garlic, finely chopped cup chicken broth 8 oz. green beans, trimmed 2 Tbsp. unsalted butter

PREHEAT oven to 475°F. Season chicken with teaspoon salt and teaspoon pepper. Heat oil in a large oven-safe skillet overmedium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides, 10 to 12 minutes. Transfer chicken to a plate. ADD shallots to skillet and cook until browned, about 5 minutes. Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken is cooked through and shallots are tender, 15 to 20 minutes. TRANSFER chicken to a plate. Place skillet over medium-high; add beans and remaining teaspoon salt and teaspoon pepper. Simmer until sauce is thickened and beans are crisp-tender, 3 to 4 minutes. Stir in butter. Serve chicken with vegetables and sauce.

PER SERVING: 449 CALORIES, 27G FAT (9G SAT.), 173MG CHOL., 5G FIBER, 30G PRO., 25G CARB., 812MG SOD., 11G SUGAR Easy Dinner 1

Rosemary-garlic chicken thighs

ACTIVE TIME 20 MINUTES TOTAL TIME 40 MINUTES SERVES 4

One Pot Gluten-Free Family Friendly

Easy Dinner 2

Wild mushroom and tomato polenta

ACTIVE TIME 20 MINUTES TOTAL TIME 20 MINUTES SERVES 4

Quick Cooking Vegetarian Gluten-Free Family Friendly

1 cup instant polenta 6 oz. Parmesan cheese, grated (about 1 cups), divided 1 tsp. kosher salt, divided 4 Tbsp. unsalted butter, divided 12 oz. mixed wild mushrooms, sliced 1 Tbsp. fresh thyme leaves, divided 1 pint cherry tomatoes tsp. freshly ground black pepper cup dry white wine

COOK polenta according to package directions. Remove from heat. Stir in 1 cup cheese and teaspoon salt, stirring until cheese is melted and polenta is smooth; cover and set aside. MELT 2 tablespoons butter in a large nonstick skillet over medium-high. Add mushrooms and thyme and cook, stirring occasionally, until golden, 6 to 8 minutes. Add tomatoes, pepper, and remaining 1 teaspoon salt. Cook until tomatoes burst, about 5 minutes. Add wine and bring to a simmer. Cook until mostly reduced, 5 to 6 minutes. Stir in remaining 2 tablespoons butter to melt. SPOON mushroom mixture over polenta and top with remaining cup cheese.

PER SERVING: 546 CALORIES, 24G FAT (14G SAT.), 67MG CHOL., 4G FIBER, 19G PRO., 62G CARB., 1,499MG SOD., 4G SUGAR

Easy Dinner 3

Spicy tofu andvegetables with coconut rice

ACTIVE TIME 25 MINUTES TOTAL TIME 30 MINUTES SERVES 4

Quick Cooking Gluten-Free Vegetarian

1 13.5-oz. can unsweetened coconut milk, well shaken 1 tsp. kosher salt, divided 1 cup long-grain white rice 2 tsp. lime zest plus 1 Tbsp. fresh juice (from 1 lime) 1 14-oz. pkg. extra-firm tofu tsp. freshly ground black pepper tsp. cayenne 3 Tbsp. vegetable oil, divided 8 oz. snow peas, trimmed and halved 4 heads baby bok choy (about 8 oz.), quartered lengthwise 3 scallions, thinly sliced, white and green parts separated cup tamari cup roasted cashews, chopped 1 Fresno chile, thinly sliced

COMBINE milk, 1 cup water, and teaspoon salt in a medium saucepan; bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and has absorbed the liquid, 20 to 22 minutes. Remove from heat and let stand for 10 minutes. Add lime zest and fluff with a fork. MEANWHILE, slice tofu 1 inch thick. Press between 2 layers of paper towels. Cut into cubes and season with pepper, cayenne, and teaspoon salt. HEAT 2 tablespoons oil in a large nonstick skillet over mediumhigh. Add tofu and cook, undisturbed, until golden on 1 side, about 2 minutes. Continue to cook, turning occasionally, until golden all over, 4 to 5 minutes more. Transfer tofu to a plate. HEAT remaining 1 tablespoon oil in skillet. Add snow peas, bok choy, and scallion whites; cook until tender, 2 to 3 minutes. Stir in tamari and cook until slightly reduced, about 2 minutes. Stir in tofu, lime juice, and remaining teaspoon salt. Serve tofuand vegetables over rice and top with scallion greens, cashews, and chile.

PER SERVING: 683 CALORIES, 42G FAT (21G SAT.), 0MG CHOL., 4G FIBER, 22G PRO., 58G CARB., 1,357MG SOD., 5G SUGAR

Easy Dinner 4

Moroccan lamb meatballs with couscous

ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4

Quick Cooking Freezable Make Ahead Family Friendly

1 lb. ground lamb 3 Tbsp.panko 1 Tbsp. chopped fresh mint, plus more for serving 2 tsp. ground coriander, divided 2 tsp. kosher salt, divided 1 tsp. ground cumin, divided 1 tsp. freshly ground black pepper, divided 1 large egg 1 Tbsp. olive oil 1 28-oz. can crushed tomatoes 1 cup whole-wheat couscous 6 Tbsp. chopped shelled pistachios, divided 2 oz. feta cheese, crumbled (about 6 Tbsp.), divided

PLACE lamb, panko, mint, 1 teaspoon coriander, teaspoon salt, teaspoon cumin, teaspoon pepper, and egg in a medium bowl. Stir until well incorporated. Form into 16 balls, about 2 tablespoons each. HEAT oil in a large skillet over medium-high. Add meatballs and cook, turning often, until browned on all sides, 6 to 8 minutes.Transfermeatballs to a plate and discard drippings. Returnmeatballsto skillet and add tomatoes, 1 teaspoons salt,remaining 1 teaspoon each coriander and cumin, and teaspoon pepper to skillet. Cover and cook until meatballs are tender, 6 to 8 minutes. MEANWHILE, placecouscous and remaining teaspoon salt in a medium bowl. Add 1 cups boiling water, cover, and let stand10minutes. Add half of the pistachios and cheese and remaining teaspoon pepper; fluff with a fork. Serve meatballs over couscous topped with remaining pistachios, feta, and mint.

PER SERVING: 690 CALORIES, 38G FAT (15G SAT.), 142MG CHOL., 6G FIBER, 35G PRO., 56G CARB., 619MG SOD., 13G SUGAR

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Easy Dinner 5

Pan-fried trout with lemon-caper asparagus

ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4

Quick Cooking One Pot Gluten-Free 8 4-oz. skinless trout fillets 1 tsp. kosher salt, divided tsp. freshly ground black pepper, divided 1 cup fine cornmeal 2 tsp. lemon zest plus 2 Tbsp. lemon juice (from 1 lemon) 6 Tbsp. vegetable oil, divided 1 bunchasparagus, trimmed 1 Tbsp. drained capers 1 clove garlic, finely chopped 2 Tbsp. unsalted butter 2 Tbsp. chopped fresh flat-leaf parsley

Lemon wedges, for serving SEASON troutwith teaspoon each salt and pepper. Stir together cornmeal and lemon zest on a large plate. Add trout and turn to coat, pressing to adhere. HEAT 2 tablespoons oil in a large nonstick skillet over medium-high. Add half of the trout and cook, turning once, until golden brown, about 2 minutes per side. Transfer to a baking sheet and loosely tent with foil to keep warm. Repeat with 2 tablespoons oil and remaining trout; season trout with teaspoon salt. WIPE out skillet and add remaining 2 tablespoons oil. Add asparagus and cook, stirring occasionally, untiltender and slightly blistered, about 4 minutes. Add capers, lemon juice, and garlic and cook, tossing, until fragrant, about 1 minute. Stir in butter and remaining teaspoon each salt and pepper; cook until butter is melted. Serve trout and asparagus topped with parsley, with lemon wedges on the side.

PER SERVING: 612 CALORIES, 39G FAT (7G SAT.), 112MG CHOL., 7G FIBER, 39G PRO., 27G CARB., 632MG SOD., 1G SUGAR

LEMON-WHITE CHOCOLATE MINI CHEESECAKES

Prep Time: 15 min. | Total Time: 3 hours 20 min. | Makes: 12 servings

(incl. refrigerating)

WHAT YOU NEED

1 pkg. (4 oz.) BAKER'S White Chocolate, divided 28 square shortbread cookies (1-1/2 inch), divided 2 Tbsp. butter, melted 1/2 cup plus 2 Tbsp. sugar, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. vanilla 1 tsp. zest and 1/4 cup juice from 2 lemons 2 eggs

MAKE IT

HEAT oven to 325°F. MELT 2 oz. chocolate as directed on package; set aside for later use. USE pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup. BEAT cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. BAKE 17 to 20 min. or until centers are almost set. Cool completely. MELT remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate. REFRIGERATE 2 hours. Special Extra: Garnish with additional lemon zest before serving.