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30 Minute 2021

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MEALS

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100+

RECIPES FOR

DINNER TONIGHT SOUPS, SANDWICHES, and SIDES AIR FRYER FAVORITES SKILLET and SHEET PAN SUPPERS

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Martha’s Best Recipes Made Easy

NEW!

GOOD GRAVY! MARTHA’S NOW IN YOUR FREEZER. Serve up delicious comforting classics, fast. Savor the home-cooked ﬂavors of Martha’s favorite Entrée, Appetizer, Side Dish, and Dessert recipes. marthastewartkitchen.com

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30-MINUTE MEALS

contents 22

3 4

LETTER FROM THE EDITOR

HOW TO MAKE MEALS IN MINUTES Go easy on yourself with

these time-saving tips and shortcuts.

ALL-TIME FAVORITES

The most-saved quick-fix recipes on Allrecipes.com.

PANTRY POWER: OLIVE OIL

ONE-PAN PLAN Be it a skillet,

PANTRY POWER: BEANS

CHICKEN TO THE RESCUE

PANTRY POWER: SAUCE

PASTA PDQ You can have these

BOWLED OVER Rice and noodle

PICK-ME-UPS With a few

TOP 10 KITCHEN TOOLS

HANDS OFF! Do hands-on

BREAKFAST FOR DINNER

BONUS: 22 SIDE DISHES!

RECIPE INDEX

So many great dishes begin with olive oil—including these five.

wok, sheet pan, or pot, cooking all in a single vessel makes for faster, simpler meals.

Canned beans are a pantry must for so many reasons. Here are a few tasty ways to put them to work for you. Find your new favorite ways to serve this dinnertime hero. Red pasta sauce is great for a lastminute spaghetti dinner, but it can do so much more. creamy, dreamy dishes on your table in just a half-hour. bowls are versatile vehicles for a choose-your-own-adventure dinner. pieces of bread and some imagination, anything’s possible.

Our community of home cooks dishes on the most valuable players in their kitchens. prep earlier in the day and let your Instant Pot or slow cooker handle the rest. Your future self will thank you. Breakfast is always a bright idea— especially when you have it for dinner.

ALLRECIPES.COM

Mix and match these simple sides with recipes in this issue.

30-MINUTE MEALS

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30-Minute Meals 2021

allrecipes specials

allrecipes magazine

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30-MINUTE MEALS

Quick:

Traffic on Allrecipes.com soars around 4 p.m. every day, just as people all over the country are pausing to think: What the heck am I gonna put on the table tonight? So it probably won’t stun you to know that “quick,” “fast,” and “easy” are at the top of those search lists. As the world’s largest food site, Allrecipes has thousands of recipes that match those terms. But which are the biggest hits, day after day, year after year?

You’ll find 116 of them in this special issue: the most saved, rated, reviewed, cooked, and loved recipes that are quick, fast, and easy. (Oh, and simple, too—that’s another top search term.) Here are just a few of the favorites you’ll find inside: Chicken Pasta with Cajun Seasoning (page 13) Sheet Pan Chicken with Apple-Honey Glaze (page 31) Yummy Korean Glass Noodles (page 69)

But there’s more! You’ll also get smart ideas for pantry staples like olive oil and pasta sauce, tips and tricks to make cooking faster and more fun, and the top 10 kitchen tools that home cooks like you say they can’t live without. Happy (and speedy) cooking!

DOUG CRICHTON Managing Editor, Allrecipes

LETTERS & COMMENTS: feedback@armagazine.com

SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017

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30-MINUTE MEALS

L e t te r f ro m t h e E d i to r 3 0 - M I N U T E M E A L S

Eat and repeat Leftovers may seem ho-hum, but quickly transforming them into another meal is a mealtime bonus. Turn extra taco meat into an easy taco pizza using a store-bought pizza crust. Use leftover grilled chicken in panini sandwiches. Or drop extra cooked meatballs into a hearty Italian soup.

PREP LIKE A CHEF Pretend you have your own cooking show and measure ingredients ahead of time. Keep them in small bowls on a tray that you can pull out when you’re ready to cook. This works especially well for ingredients that can take time to measure, such as peanut butter and honey.

HOW TO MAKE

Meals in Minutes

When you’re pressed for time, making a meal seems like a big task. Go easy on yourself with these time-saving tips and shortcuts.

GO BIG Cook more meat than you need and use it in multiple ways. For example, brown 2 pounds of ground turkey; use half in a batch of chili one night, then use the other half for turkey tacos the next. Or grill a few extra chicken breasts and slice the leftovers for a salad topper the next day. Chill cooked meat, poultry, or seafood in an airtight container for up to 3 days.

MIX IT AHEAD Take 20 to 30 minutes to put together a casserole the night before or the morning of the meal. It comes together faster if you do the prep work when you have fewer distractions. Then just before the meal, preheat the oven and bake the casserole while you set the table. CUT IT OUT Many supermarkets carry precut fresh meat, such as chicken and beef. It’s often labeled as stir-fry meat, but as long as it’s not seasoned or marinated, you can use it for recipes beyond the classic stir-fry. Try it in fajitas, casseroles, and even soups to make your prep time quicker. CHOP ONCE, EAT ALL WEEK Chop ingredients ahead of time to make meals come together faster. Veggies such as onions, celery, carrots, broccoli, and cauliflower will keep up to 5 days, layered with damp paper towels in an airtight container and chilled.

Precook pasta Undercook pasta by 1 minute. Drain and rinse it with cold water, but don’t toss it with any oil. Keep the pasta in your fridge for up to 5 days. When you’re ready to eat, toss the pasta with sauce and heat it on the stovetop for a couple of minutes. It loosens up quickly and becomes coated with sauce.

TOOL UP Let kitchen tools do the work. Use a food processor or mandoline to chop more ingredients in less time. Spending 30 to 40 minutes chopping for several recipes at once can save you lots of time later in the week, and it makes cleanup a cinch.

Go green If you buy full heads of salad greens, trim and tear all the greens, then wash and spin them dry. Wrap them in paper towels and chill in an airtight container so they’re ready to use in a quick side or salad. ALLRECIPES.COM

30-MINUTE MEALS

S h o r tc u t s 3 0 - M I N U T E M E A L S

BE A LIST-MAKER Take time each week to plan your meals and make corresponding grocery lists. It sounds tedious, maybe, but once you’re in the planning routine, trips to the grocery store will be more efficient, and you’ll be able to find food items you can prep ahead as your time allows. Planning can also lessen food waste, which is good for your wallet.

TO P 1 0 T I M E - S AV I N G

Tips & Hacks Professional cooks pick up lots of tricks along the way that make their jobs easier. Their insider tips will give your everyday cooking the benefits of their experience.

It’s difficult to extract juice from lemons, limes, or oranges without a juicer. But if you don’t have one,

halve the fruit and pierce the cut surface with a fork before squeezing. That will

maximize the amount of juice, and so will this: Microwave the whole fruit for 10 seconds, then roll it on the counter a few times to loosen the fruit from the skin.

You might not have a biscuit cutter, but you

do have a drinking glass. Use it to cut out biscuit dough. Dip the glass in flour before cutting each biscuit to keep the dough from clinging to the glass.

3. Pouring salt and pepper—and other spices for that matter—from

a larger jar into one with a smaller opening can be a messy proposition. Make a funnel out of wax paper and the seasonings will go in neat and tidy without spilling so much as a grain.

4. Sticky or greasy ingredients, such as honey, molasses, and solid shortening, don’t always release from the measuring cup easily. First spray the cup (a dry measuring cup for solid shortening and a glass measuring cup for honey or molasses) with cooking spray and everything will slide right out.

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If there’s a wine bottle around, use it to roll out any kind of dough—biscuit, pizza, cookies, or pie crust. It cleans up easily when you’re done. And you can celebrate your genius with a toast.

30-MINUTE MEALS

with a removable bottom slips off easily enough, but it’s dangerous business to hold the tart pan from the bottom as you remove the rim. You’ll wind up with the rim around your arm and a justbaked tart slip-sliding off the bottom. Instead, set the tart pan on a can and let the rim drop to the counter. Transfer the tart to a wire cooling rack where it can complete cooling.

7. An icing spatula is nice to have for icing cakes, but it’s not a necessity. You can use the back of a spoon to spread the frosting and make pretty swirls.

8. Fresh herbs looking a

little bedraggled and not quite up to garnishing anything? Refresh them by soaking the sprigs in ice water for a few minutes. Thoroughly drain them, wrap in paper towels, and seal in a plastic zip-top bag. Chill for up to a few hours until you’re ready to use them.

9. European-style breads

don’t generally last much beyond the day they’re baked because they have no fats to stabilize and keep them moist. You can refresh a day-old loaf by spritzing it with water and warming it in a 375°F oven for 8 to 10 minutes. It will once again have a crisp crust and soft, chewy interior. But eat it immediately—and don’t use that trick on the same loaf more than once.

10. If you drop a piece of

shell into a bowl of raw eggs, it can be tricky to fish it out. Use half of a clean eggshell to scoop it out.

HOW TO

Boil Water Faster Boiling water is steeped in a good bit of myth and folklore. That’s because boiling takes time, and a lot of us are impatient. Here are some tips and hints for making water boil faster. Water does not boil faster if it’s salted.

Salt water actually has a higher boiling point than tap water. But a sprinkle of salt isn’t enough to affect anything. You should still season your water for pasta or pasta sauces. Just don’t count on it to magically make bubbles form faster. You might also want to wait and add salt once the water is boiling.

Cover the pot.

Heating air helps heat the water faster. But after it starts to boil and you add the food, remove the lid to keep the water from bubbling over. If your pot doesn’t have its own cover, look for universal lids designed to provide a snug fit.

Baking soda does not make water boil faster.

It can make cookies and cakes rise beautifully, and it can get your kitchen sparkling clean. But despite an often-repeated myth, it will not make water boil faster.

The shallower the water, the faster it will boil.

That’s because a greater amount of surface area exposes more water to the pan’s bottom, which is the hottest part. Of course, you can’t boil a lot of food in a wide, shallow pool, so use this technique where you can, such as with asparagus, carrots, eggs, and chicken breasts.

Use the smallest pan you can. If you’re making pasta for one or two, boiling just a handful of eggs, or blanching carrot coins, use a small saucepan. Save the big stockpot for shrimp boils or big batches of potatoes.

S h o r tc u t s 3 0 - M I N U T E M E A L S

6. The rim of a tart pan

All-Time Favorites In a sea of recipes, which ones do you save? The ones you love most or definitely want to try! The recipes here fall into that boat: They’re the most-saved 30-minute-or-less recipes on Allrecipes.com. With a combined 2.5 million saves, these are definitely keepers.

ALLRECIPES.COM

30-MINUTE MEALS

SAVED

198,336 TIMES

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY MARYVM

★★★★★ 2,331 REVIEWS 2 1 1 1 1½ 4 1 1 ¼ 1½ ½

Tbsp. butter cup chopped onion cup chopped celery cup sliced carrot tsp. salt, or to taste cups low-sodium chicken broth (32 oz.) tsp. dried basil tsp. dried oregano tsp. black pepper cups dried egg noodles lb. shredded or chopped cooked chicken breast (1 cup)

Melt butter in a large, heavy pot over medium heat; cook onion, celery, and carrot with ¼ tsp. salt, stirring, until softened, 4 to 5 minutes. Stir in broth, basil, oregano, pepper, and remaining 1¼ tsp. salt. Bring to a boil, then reduce heat and simmer 10 minutes. Add noodles and simmer, stirring occasionally, until tender, 8 to 10 minutes. Stir in chicken and heat through. (Soup can be made up to 3 days ahead. Cool, uncovered, then chill, covered. Soup will thicken as it stands and noodles will absorb broth. Thin soup when reheating, if needed, with broth or water.) armagazine.com/quick-and-easychicken-noodle-soup HEALTHY PER 1½-CUP SERVING: 163 CAL; 6G FAT (3G SAT); 15G PRO; 13G CARB (2G FIBER, 4G SUGARS); 178MG SODIUM

EDITOR’S TIP

vary the veg This is the perfect soup recipe template to use up all those vegetables in your fridge. Mix it up with bell peppers, corn, spinach, sweet potatoes, kale, or butternut squash.

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QUICK AND EASY CHICKEN NOODLE SOUP

BR O IL E D T ILA P IA PA R ME SAN

SAVED

HANDS-ON 10 MIN TOTAL 15 MIN SERVES 8 SUBMITTED BY PHOEBE

★★★★★ 7,228 REVIEWS ½ 3 3 2 ¼ ¼ ⅛ ⅛ 2

Stir in basil, pepper, onion powder, and celery salt until well blended. 3. Arrange fillets in a single layer in prepared pan. Broil 4 to 6 inches from heat source 1 minute. Spread Parmesan mixture onto fillets; continue broiling until topping is browned and fish flakes easily with a fork, 2 to 3 minutes more. (Be careful not to overcook fish.)

cup grated Parmesan cheese Tbsp. butter, softened Tbsp. mayonnaise Tbsp. fresh lemon juice tsp. dried basil tsp. black pepper tsp. onion powder tsp. celery salt lb. tilapia fillets

armagazine.com/broiled-tilapia-parmesan

1. Preheat broiler. Line a broiling pan with foil. 2 . Stir together Parmesan, butter,

GLUTEN-FREE PER 4-OZ. SERVING: 242 CAL; 13G FAT (5G SAT); 25G PRO; 1G CARB (0G FIBER, 0G SUGARS); 220MG SODIUM

mayonnaise, and lemon juice in a bowl.

“Anybody who knows me knows that I would rather gouge out my eyeballs with a fishhook than actually eat a fish, but this recipe is incredible! The topping melts into this crust that is deeelicious!”

“To lower the fat, I used fat-free mayo and light butter. I also coated the fillets with olive oil cooking spray before broiling them.” – SPYCE

– MARLENA C.

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30-MINUTE MEALS

313,100 TIMES

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“I kept the chicken in the pan and added the sauce to it to let it absorb the flavors, saving myself an extra plate and pot by doing so. But it’s totally worth the other dirty dishes.” – SUSAND??

CHICKEN MILANO SAVED

244,690 TIMES

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY MARBALET

★★★★★ 1,851 REVIEWS 8 1 1 1 ½ ¼ 2 1 ½

1 2

oz. fettuccine pasta Tbsp. butter Tbsp. vegetable oil lb. boneless, skinless chicken breasts tsp. salt tsp. black pepper cloves garlic, minced cup reduced-sodium chicken broth cup sun-dried tomatoes, chopped cup whipping cream Tbsp. chopped fresh basil, plus small leaves for garnish

1. Cook fettuccine according to

package directions until al dente. Drain, then transfer to a large bowl. 2 . Meanwhile, heat butter and oil in a large skillet over medium heat. Sprinkle chicken on both sides with salt and pepper. Add chicken to skillet; cook, turning once, 15 to 18 minutes, or until an instant-read

thermometer inserted into thickest parts registers 165°F. Transfer to a cutting board and slice diagonally; cover and keep warm. 3. Drain skillet; add garlic and cook until fragrant, about 30 seconds. Add broth and tomatoes; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until tomatoes are tender, about 10 minutes. Stir in whipping cream and bring to a boil. Reduce heat to medium; simmer until sauce is thick enough to coat the back of a metal spoon, about 5 minutes. 4 . Add chopped basil and cream sauce to bowl with pasta; toss to combine. Top with chicken and garnish with basil leaves. armagazine.com/chicken-milano PER SERVING (3 OZ. CHICKEN AND 1 CUP PASTA): 619 CAL; 32G FAT (17G SAT); 36G PRO; 48G CARB (3G FIBER, 6G SUGARS); 371MG SODIUM

make it a meal! Serve this with Easy Sautéed Spinach or another of the 21 bonus side dishes that start on page 92.

DELICIOUS HAM A N D P OTATO S O U P HANDS-ON 20 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY ELLIE11

★★★★★ 10,622 REVIEWS

“I used less salt (didn’t measure, just added it to taste). Since different hams have different salt content, I highly recommend tasting before adding salt.” – MISSESP

3½ cups peeled and diced potatoes (1¾ lb.) ⅓ cup diced celery ⅓ cup finely chopped onion ¾ cup diced cooked ham 3¼ cups water 2 Tbsp. chicken bouillon granules ½ tsp. salt, or to taste 1 tsp. white or black pepper, or to taste 5 Tbsp. butter 5 Tbsp. flour 2 cups milk Snipped fresh chives, for garnish 1. Stir together potatoes, celery,

onion, ham, and water in a large stockpot. Bring to a boil; reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes. Stir in bouillon, salt, and pepper. 2 . Melt butter in a saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, until thickened, about 1 minute. Stir in milk slowly. [If you add it too quickly, lumps will form.] Continue stirring over medium-low heat until thickened, 4 to 5 minutes. 3. Stir milk mixture into stockpot and cook soup until heated through. Garnish with chives and, if desired, cracked black pepper. armagazine.com/potato-soup HEALTHY PER 1-CUP SERVING: 195 CAL; 11G FAT (6G SAT); 6G PRO; 20G CARB (2G FIBER, 4G SUGARS); 394MG SODIUM

SAVED

536,737 TIMES

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30-MINUTE MEALS

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 2 SUBMITTED BY TAMMY SCHILL

EDITOR’S TIP

speedier chicken “I added ½ cup white wine and some shrimp along with the chicken. I also added some Tabasco. My husband loved it!”

★★★★★ 3,112 REVIEWS 4 oz. linguine pasta 2 (6-oz.) boneless, skinless chicken breasts, sliced into thin strips 2 tsp. Cajun seasoning 2 Tbsp. butter 1 cup chopped green bell pepper ½ cup chopped red bell pepper ¾ cup sliced fresh mushrooms 2 Tbsp. minced green onion ¼ tsp. salt ¼ tsp. black pepper ¼ tsp. dried basil ⅛ tsp. garlic powder 1½ cups whipping cream 2 Tbsp. grated Parmesan cheese Chopped fresh basil, for garnish

Save time by buying stir-fry chicken breast strips from your supermarket.

– GINNYG

1. Cook linguine according to package

directions until al dente. Drain. 2 . Meanwhile, sprinkle chicken all over with Cajun seasoning. Transfer to a large skillet with butter over medium heat; cook until no longer pink and juices run clear, 5 to 7 minutes. 3. Stir in peppers, mushrooms, and green onion; cook about 2 minutes to soften. Stir in salt, pepper, basil, and garlic powder; cook, stirring, until fragrant, about 1 minute. Stir in whipping cream. 4 . Increase heat to medium-high and bring to a simmer. Cook until slightly thickened, about 8 minutes. Stir in cooked linguine and heat through. Sprinkle with Parmesan and basil. armagazine.com/chicken-pasta-withcajun-seasoning PER 2-CUP SERVING: 1,175 CAL; 84G FAT (51G SAT); 54G PRO; 56G CARB (5G FIBER, 11G SUGARS); 604MG SODIUM

SAVE D

206,436 TIMES

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C H I C K E N PA S TA W I T H CAJUN SEASONING

QUICK PORK AND TOFU LETTUCE WRAPS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY SMACPRODUCTIONS

★★★★ 246 REVIEWS

In place of or in addition to the tofu, you can use chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled eggs, or bean sprouts. 2 1 ⅔ ½ 1 1 3 2 1

cups uncooked white rice lb. ground pork cup thinly sliced green onion tsp. minced garlic (14-oz.) pkg. firm tofu, drained and cubed cup shredded carrot Tbsp. hoisin sauce Tbsp. less-sodium soy sauce tsp. toasted sesame oil

1 tsp. hot chile paste (sambal oelek) 1 head iceberg, butterhead, or romaine lettuce leaves, separated (12 leaves) ½ cup chopped dry-roasted peanuts or toasted sliced almonds 1. Cook rice according to package directions. 2 . Meanwhile, add pork, green onion, and

garlic to a wok or large skillet over medium-high heat; cook until lightly browned, 5 to 7 minutes. Add tofu, carrot, hoisin, and soy sauce; cook, stirring frequently, until heated through and liquid thickens, about 5 minutes. Remove from heat and stir in sesame oil and chile paste. 3. Spoon a small amount of rice into each lettuce leaf, top with stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Top with peanuts. armagazine.com/quick-lettuce-wraps PER 2-WRAP SERVING: 588 CAL; 26G FAT (7G SAT); 28G PRO; 60G CARB (3G FIBER, 5G SUGARS); 382MG SODIUM

“I served this with a sauce of 1 tsp. sesame oil, 2 Tbsp. soy sauce, 2 Tbsp. rice wine vinegar, and 1 Tbsp. chile paste. The sauce put this recipe over the top!” – SHANNON

SAVED

24,223 TIMES

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30-MINUTE MEALS

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY VKARLSON

★★★★★ 774 REVIEWS 1 lb. flank steak, sliced diagonally ¼ inch thick ¼ cup cornstarch 2 tsp. plus 1 cup vegetable oil 1 Tbsp. minced garlic ½ tsp. grated fresh ginger ⅔ cup packed dark brown sugar ½ cup less-sodium soy sauce ½ cup water 2 bunches green onion, cut into 2-inch pieces (1⅔ cups) 2 (6- to 8-oz.) pkg. microwavable rice Crushed red pepper and toasted sesame seeds, for garnish

1. Stir together beef and cornstarch in a

bowl until thoroughly coated. Let stand about 10 minutes. 2 . Heat 2 tsp. oil in a deep-sided skillet or wok over medium heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Stir in brown sugar, soy sauce, and water. Increase heat to medium-high and stir until sugar is dissolved and sauce boils and slightly thickens, about 4 minutes. Transfer sauce to a bowl; rinse and dry skillet. 3. Heat remaining 1 cup oil in skillet to 375°F. Working in batches, shake excess cornstarch from beef slices and gently add to hot oil. Fry, stirring briefly, until edges become crisp and begin to

EDITOR’S TIP

ready? set? go! Stir-fries like this come together quickly, so have all your ingredients prepped, measured, and ready to toss in the skillet before you start cooking.

“I added red pepper flakes because we like a little heat. It tasted just like the Mongolian beef from our favorite Chinese take-out spot.” – JULIE K.

SAVED

119,329 TIMES

brown, about 2 minutes. Transfer beef to paper towels to drain. 4 . Drain oil and return skillet to medium heat. Return beef to skillet; stir briefly, then pour in sauce. Stir once or twice to combine, then add green onion. Bring mixture to a boil; cook until green onion has softened and turned bright green, about 2 minutes. Meanwhile, microwave rice, then serve topped with beef mixture. Garnish with red pepper and sesame seeds. armagazine.com/mongolian-stylebeef-and-spring-onions PER ¾-CUP SERVING: 567 CAL; 16G FAT (3G SAT); 30G PRO; 76G CARB (2G FIBER, 39G SUGARS); 953MG SODIUM

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MONGOLIAN-STYLE BEEF AND SPRING ONIONS

SAVED

111,212 TIMES

“I made this tonight with ground turkey and it was incredible!” – FURRYHILLBILLY

“I thought the gravy needed a bit more oomph, so I added 1 tsp. Worcestershire, ½ tsp. garlic powder, and a bit of dried parsley. I sautéed the mushrooms and onion first.” – TONIKA

S A L I S B U RY S T E A K W I T H M U S H R O O M S HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY KRYSTAL WETTER

★★★★★ 842 REVIEWS

SAVE IT NOW!

Save this in your recipe box and see which ingredients are on special at your local store. Just hover your phone’s camera here. (No app needed!)

1 1 ⅓ 1 1 ½ 2 1 2 2

large onion lb. lean ground beef cup panko bread crumbs egg, beaten tsp. salt tsp. black pepper cups low-sodium beef broth cup sliced mushrooms Tbsp. cornstarch Tbsp. water

1. Halve onion vertically, then thinly slice. 2 . Finely chop enough onion slices to

measure ¼ cup, then gently combine with beef, panko, egg, salt, and pepper in a bowl. Shape into 4 patties about ¾ inch thick. 3. Cook patties in a large skillet over medium heat until each is browned on

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both sides, about 10 minutes. Add remaining onion slices, the broth, and mushrooms; bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes, or until an instantread thermometer inserted into centers registers 160°F. Transfer patties to a platter and cover with foil. 4 . Bring mushroom mixture to a boil. Stir together cornstarch and water in a small bowl, then stir into mixture in skillet. Cook, stirring, until thickened and bubbly; then cook, stirring, 2 minutes more. Pour gravy over patties to serve. armagazine.com/salisbury-steak-withmushrooms HEALTHY PER SERVING (1 PATTY AND ⅓ CUP GRAVY): 280 CAL; 11G FAT (4G SAT); 28G PRO; 16G CARB (2G FIBER, 5G SUGARS); 753MG SODIUM

30-MINUTE MEALS

HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY STEVE

★★★★☆ 57 REVIEWS 1 ½ 1 2 ½ ½ 4 4

lb. lean ground beef cup finely chopped onion jalapeño pepper, finely chopped cloves garlic, minced tsp. kosher salt tsp. black pepper slices pepper Jack cheese hamburger buns, toasted Sliced tomato, onion, jalapeño, lettuce, and mayonnaise (optional)

Favo r i te s 3 0 - M I N U T E M E A L S

JALAPEÑO, GARLIC, AND ONION CHEESEBURGERS

SAVED

37,460 TIMES

1. Preheat grill to medium-high heat

(375°F to 450°F) and lightly oil grate. 2 . Mix together ground beef, onion, jalapeño, garlic, salt, and pepper in a bowl. Form into 4 patties. 3. Grill patties, covered, 5 minutes per side, until an instant-read thermometer inserted into thickest parts registers 165°F. Top with cheese and serve on buns with desired toppings. armagazine.com/jalapeno-garlic-andonion-cheeseburgers PER BURGER: 494 CAL; 28G FAT (11G SAT); 30G PRO; 25G CARB (2G FIBER, 5G SUGARS); 614MG SODIUM

JALAPEÑO, GARLIC, AND ONION CHEESEBURGERS

QUINOA-BLACK BEAN BURGERS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY DOWNHOMECITYSISTERS.COM

★★★★★ 801 REVIEWS ¼ cup uncooked quinoa ½ cup water 1 (15-oz.) can black beans, rinsed and drained ⅓ cup dried bread crumbs ¼ cup minced yellow bell pepper 1 egg, lightly beaten 2 Tbsp. minced onion 1 large clove garlic, minced 1½ tsp. cumin 1 tsp. hot sauce ½ tsp. salt 2 Tbsp. olive oil 1. Bring quinoa and water to a boil in a saucepan.

Reduce heat to medium-low; simmer, covered, until quinoa is tender and water has been absorbed, about 15 minutes. 2 . Meanwhile, coarsely mash beans in a bowl with a fork to a paste-like consistency, leaving some beans intact. Add cooked quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot sauce, and salt. Form mixture into 4 patties. 3. Heat oil in a large skillet over medium heat. Cook patties 3 to 4 minutes per side, until lightly browned and an instant-read thermometer registers 165°F. If desired, serve on whole-grain buns with arugula, mayonnaise, and sautéed onion and yellow bell pepper. armagazine.com/quinoa-black-bean-burgers VEGETARIAN PER PATTY: 236 CAL; 9G FAT (2G SAT); 9G PRO; 28G CARB (4G FIBER, 1G SUGARS); 665MG SODIUM

QUINOA-BLACK BEAN BURGERS

SAVED

75,108 TIMES

S LO P PY J O E S I I HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY TAMARA

★★★★★ 5,406 REVIEWS 1 ¼ ¼ ½ 1 ¾ ¼ ¼ 4

lb. lean ground beef cup chopped onion cup chopped green bell pepper tsp. garlic powder tsp. yellow mustard cup ketchup tsp. salt tsp. black pepper Tbsp. packed brown sugar

Cook beef with onion and bell pepper in a skillet over medium heat, stirring and breaking up lumps with a wooden spoon, until well browned, about 5 minutes. Stir in remaining ingredients until well combined. Reduce heat to medium-low and simmer 15 minutes. armagazine.com/sloppy-joes-ii PER ⅔-CUP SERVING (WITHOUT BUN): 228 CAL; 8G FAT (3G SAT); 24G PRO; 16G CARB (1G FIBER, 10G SUGARS); 633MG SODIUM

EDITOR’S TIP

save some of that sloppy Make a double batch of the sloppy joe mixture and freeze half in an airtight container up to 3 months. Thaw in the fridge 1 day before reheating.

“My family loves this when I slice the tops off hoagie buns, hollow out the shells, stuff with the hot sloppy joe meat, top with cheese, and broil until the cheese melts.”

SAVED

290,356

– CHERYL

“Five stars! Double it and freeze the extra: Fill muffin-tin cups with leftovers and put them in the freezer. Once frozen, pop them out and transfer to a zip-top plastic bag. Each is bun-sized and ready to microwave at a second’s notice.” – ARBIKDIRR

TIMES

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30-MINUTE MEALS

Favo r i te s 3 0 - M I N U T E M E A L S

SAVED

345,748 TIMES

“I didn’t have chicken in the freezer, so I used boneless pork chops instead. My husband and I loved it! A hint: If using this recipe with pork, omit the salt.” – HOLLY

“To make it easier, I mixed up a big batch of the spice mix and put it in a shaker for next time. I may even put it on some other meats like hamburgers, steaks, and pork chops.” – CHELSEA

S P I C Y G A R L I C- L I M E C H I C K E N HANDS-ON 20 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY C. PEREZ

★★★★ 2,463 REVIEWS 4 (6-oz.) boneless, skinless chicken breasts ¾ tsp. salt ¼ tsp. black pepper ¼ tsp. cayenne pepper ¼ tsp. dried thyme ¼ tsp. dried parsley 2¼ tsp. garlic powder ⅛ tsp. paprika ⅛ tsp. onion powder 2 Tbsp. butter 1 Tbsp. olive oil 3 Tbsp. lime juice

1. Pat chicken dry with paper towels. Stir

together salt, black pepper, cayenne, thyme, parsley, ¼ tsp. garlic powder, paprika, and onion powder in a small bowl. Sprinkle spice mixture generously all over chicken. 2 . Heat butter and oil in a large, heavy skillet over medium heat. Cook chicken until golden brown, 5 to 6 minutes on each side. Sprinkle with remaining 2 tsp. garlic powder and the lime juice. Reduce heat to low and simmer 5 minutes, turning chicken frequently to coat evenly with sauce. armagazine.com/spicy-garlic-lime-chicken HEALTHY PER 6-OZ. SERVING: 220 CAL; 11G FAT (5G SAT); 28G PRO; 2G CARB (0G FIBER, 1G SUGARS); 555MG SODIUM

olive oil So many great dishes begin with olive oil. Here are five creative ways to put this versatile oil to use.

DIVINE

Dressing

In a screw-top jar, shake together olive oil, an equal amount of vinegar (e.g., balsamic, or red or white wine), a little mustard, and a pinch of salt and black pepper. If you want, add minced fresh garlic and/or shallot, chopped fresh herbs, or a bit of honey.

“NAKED”

SCAN FOR MORE OLIVE OIL IDEAS

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Pasta

Change up your usual tomato sauce. Cook and drain pasta, reserving some cooking water. Drizzle pasta with olive oil, grated Parmesan cheese, and black pepper. If needed, add a little of the reserved pasta water to get a slightly saucy consistency. Add shredded basil leaves and toss to coat.

Sundaes It may sound odd, but olive oil makes ice cream extra creamy. Drizzle extravirgin olive oil over vanilla or strawberry ice cream, then add a pinch of kosher salt. Amazing!

Pesto PRESERVER Before refrigerating a jar of homemade pesto, add a thin layer of extra-virgin olive oil on top of the sauce. The oil will help the pesto keep its green color.

ZIPPY

Dip

Stir together equal amounts of olive oil, balsamic vinegar, a pinch of crushed red pepper, and a sprinkle of grated Parmesan. Then dip away with bread or crackers.

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30-MINUTE MEALS

P a n t r y P owe r 3 0 - M I N U T E M E A L S

OLIVE OIL

“I love this pan sauce! I even use it on hanger steak. I add half a shallot, finely chopped, and fresh thyme before stirring in the vinegar and butter. Fantastic!” – WERNHOFF

One-Pan Plan Whether it’s a sheet pan, skillet, wok, or pot, cooking all in one pan makes for faster, simpler meals and—best of all—fewer dirty dishes.

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30-MINUTE MEALS

HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY CHEF JOHN

★★★★ 148 REVIEWS 4 (7-oz.) boneless, skin-on chicken breasts 1 tsp. salt ¼ tsp. black pepper 2 Tbsp. olive oil 1 Tbsp. chopped fresh herbs such as thyme and rosemary, or 1 tsp. dried herbs (optional) ⅔ cup apple cider vinegar 2 Tbsp. water 4 Tbsp. cold butter, cut into pieces 1. Pat chicken breasts dry; sprinkle

both sides of each breast with salt and pepper. 2 . Heat oil in a large, heavy skillet over medium-high heat until shimmering. Put chicken in skillet, skin sides down, then sprinkle with herbs (if using). Cook, undisturbed, until skin is golden, about 6 minutes. Turn over chicken and cook about 6 minutes, until an instant-read thermometer inserted into thickest parts registers 165°F. Transfer chicken to a plate. 3. Drain grease from skillet. Add vinegar to skillet and bring to a boil over medium-high heat, stirring and scraping up browned bits, until reduced to about 2 Tbsp., about 4 minutes. Add water and any accumulated juices from plate. Boil until liquid is reduced to about 2 Tbsp., about 2 minutes. Add butter and stir over low heat until combined, about 30 seconds. Spoon sauce over chicken to serve.

EDITOR’S TIP

gimme some skin The skin is important for this recipe. If you can’t find boneless, skin-on breasts, you can buy 10- to 11-oz. bone-in breasts and debone them yourself. Also, to help keep your stovetop clean, use a splatter guard with this recipe.

armagazine.com/skillet-roastedchicken-breasts GLUTEN-FREE PER SERVING (1 BREAST AND 1 TBSP. SAUCE): 491 CAL; 35G FAT (13G SAT); 42G PRO; 0G CARB (0G FIBER, 0G SUGARS); 773MG SODIUM

“I used bone-in chicken breasts for maximum flavor. And who doesn’t love sucking the meat off those bones?” – DAVID F. BECKER SR.

One-Pan Plan 30-MINUTE MEALS

S K I L L E T- R OA S T E D CHICKEN BREASTS

B E E F Y N A K E D B U R R I TO S K I L L E T HANDS-ON 10 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY TAMMY LYNN

★★★★ 10 REVIEWS

EDITOR’S TIP

no time to chop? Look for frozen chopped onions and green bell peppers near the other frozen veggies in the freezer aisle.

1 1 1 1 1 1

lb. ground beef cup diced onion green bell pepper, diced Tbsp. chili powder tsp. cumin (15-oz.) can pinto beans, rinsed and drained 1 (10-oz.) pkg. frozen steam-inbag brown rice (do not thaw) 1 cup low-sodium beef broth 1 cup shredded cheddar cheese, plus more for garnish

½ cup sour cream ½ avocado, chopped Chopped cilantro and crushed red pepper, for garnish 1. Add beef, onion, and bell pepper

to a large skillet over mediumhigh heat. Cook, stirring and breaking up lumps, until beef is browned and onion is translucent, about 5 minutes. 2 . Stir in chili powder, cumin, beans, rice, and broth; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until liquid is mostly evaporated, about 5 minutes. 3. Remove skillet from heat and stir in cheese until melted. Serve topped with sour cream and avocado. Garnish with cilantro, red pepper, and cheese. armagazine.com/beefy-nakedburrito-skillet HIDDEN GEM PER 1½- CUP SERVING: 609 CAL; 34G FAT (14G SAT); 38G PRO; 39G CARB (4G FIBER, 4G SUGARS); 522MG SODIUM

Cast-Iron Care Put a layer of foil on the bottom rack of your oven and preheat to 350°F. Wash pan with hot, soapy water and a plastic scrub brush. Rinse well and dry thoroughly. With a paper towel, rub a thin layer of vegetable oil all over skillet, inside and out. Put the skillet upside down on a rack above the foil. Bake 1 hour, then turn off oven and let skillet cool completely in oven. SEASON IT.

Wash with a plastic scrub brush and hot water while skillet is still warm. Dry thoroughly, then rub a few drips of vegetable oil on the inside before storing. KEEP IT SEASONED.

“I added red and yellow bell peppers and taco seasoning, then put it on tortillas. Yummy!”

Put it on a dry paper towel or cloth, without a lid. This allows air to circulate and prevent rust. STORE IT SAFELY.

– RONDA WILLIAMS

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One-Pan Plan 30-MINUTE MEALS

“This was perfect after an exhausting day. I added sesame oil and garlic, but the base recipe was excellent.” – SIMPLYSARAH

EASY EGG DROP SOUP WITH CHICKEN HANDS-ON 20 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY AVA

★★★★ 157 REVIEWS 6 cups low-sodium chicken or vegetable broth [The success of this soup hinges on a flavorful, high-quality broth, so go for the good stuff!] 1 cup chopped green onion ⅓ cup plus 2 Tbsp. cold water 3 Tbsp. cornstarch 3 Tbsp. less-sodium soy sauce ¼ tsp. sugar ¼ tsp. salt 3 eggs 1½ cups cooked, shredded chicken 1. Bring broth and ¾ cup green onion to

a boil in a large pot over medium-high heat. Stir together ⅓ cup cold water, cornstarch, soy sauce, sugar, and salt in a small bowl until smooth. Stir cornstarch mixture into broth; boil, stirring, 1 minute. Reduce heat to low. 2 . Beat eggs with remaining 2 Tbsp. cold water in a bowl. Pour egg mixture into soup; cook, stirring with a fork, until eggs are opaque, about 1 minute. Stir in cooked shredded chicken. Garnish with remaining ¼ cup green onion. armagazine.com/easy-egg-drop-soup PER GENEROUS 1¾-CUP SERVING: 208 CAL; 8G FAT (2G SAT); 26G PRO; 10G CARB (1G FIBER, 1G SUGARS); 840MG SODIUM

make it a meal! Serve this with Easy Skillet Snow Peas or another of the 21 bonus sides that start on page 92.

“I omitted the sugar and cornstarch, and I added two more egg whites and half a package of extra-firm tofu for more protein. My dad thought I had ordered takeout!” – LEXW

P E P P E R S T E A K S T I R - F RY ★★★★★ 701 REVIEWS cup less-sodium soy sauce Tbsp. sugar Tbsp. cornstarch tsp. grated fresh ginger tsp. salt tsp. black pepper Tbsp. vegetable oil lb. beef top sirloin steak, cut into bite-size pieces 1 cup red onion, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares

¼ 2 1 1 ¼ ¼ 2 1

HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY KIM WILSON

1 pint cherry tomatoes, halved Hot cooked rice Sliced green onion, for garnish 1. Whisk together soy sauce, sugar,

cornstarch, ginger, salt, and black pepper in a bowl until sugar is dissolved and mixture is smooth. 2 . Heat 1 Tbsp. oil in a wok or large skillet over medium-high heat. Add half of steak; cook until well browned, about 3 minutes, then transfer to a bowl. Repeat with remaining steak. 3. Add remaining 1 Tbsp. oil and the onion

to wok. Cook, stirring, until onion begins to soften, about 2 minutes. Add bell pepper; cook, stirring, until it turns bright green and starts to become tender, about 2 minutes. Add beef, tomatoes, and soy sauce mixture to wok; cook, stirring, until heated through and sauce is thickened and bubbly, about 5 minutes. Serve over hot rice and garnish with green onion. armagazine.com/pepper-steak-stir-fry HEALTHY PER 1¼-CUP SERVING: 336 CAL; 12G FAT (3G SAT); 24G PRO; 34G CARB (3G FIBER, 12G SUGARS); 637MG SODIUM

EDITOR’S TIP

skip the grating Instead, swap in purchased ginger paste for the grated fresh ginger. Look for it in the refrigerated section of the produce aisle.

“An entrée has to hit three bells to earn a spot on my weeknight dinner roster: inexpensive, not labor-intensive, and tasty. This dish is all three. Especially tasty.” – JUST GAIL

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30-MINUTE MEALS

HANDS-ON 30 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY RUTHE

★★★★☆ 10 REVIEWS ½ cup low-sodium chicken or mushroom broth 2 Tbsp. oyster sauce 2 Tbsp. rice wine or dry sherry 2 tsp. cornstarch 1½ Tbsp. peanut or vegetable oil 2 cloves garlic, minced 1 (1½-inch) piece fresh ginger, peeled and minced ½ tsp. kosher salt 3½ oz. shiitake mushrooms, stems discarded and caps sliced (scant 2 cups) 1¼ lb. baby bok choy, chopped (8 cups) [You can substitute other Asian greens, such as Chinese broccoli or choy sum.]

1. Stir together broth, oyster sauce, rice

wine, and cornstarch in a small bowl. 2 . Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stirfry until crisp-tender, 2 to 3 minutes. Stir cornstarch mixture again. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately. armagazine.com/bok-choy-andshiitake-stir-fry PER 1-CUP SERVING: 94 CAL; 6G FAT (1G SAT); 3G PRO; 8G CARB (2G FIBER, 2G SUGARS); 462MG SODIUM

One-Pan Plan 30-MINUTE MEALS

B A BY B O K C H OY A N D S H I I TA K E S T I R - F RY

QUICK TUNA CASSEROLE HANDS-ON 5 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY JENNIE RIDGEWAY

★★★★☆ 482 REVIEWS 6 ½ 1 1 1 4 ½ ¼ 1

oz. egg noodles cup chopped onion cup frozen peas (10.75-oz.) can condensed cream of mushroom soup (5-oz.) can tuna, drained oz. shredded cheddar cheese (1 cup) tsp. black pepper tsp. salt cup coarsely crushed potato chips

1. Cook noodles according to

package directions, stirring in onion the last 5 minutes and peas the last 2 minutes; drain and set aside. 2 . Stir soup, tuna, cheese, pepper, and salt into same pot. Cook, stirring, until heated through and cheese is melted. Fold in noodle mixture, then top with potato chips. armagazine.com/quick-tuna-casserole PER 1¼-CUP SERVING: 512 CAL; 23G FAT (7G SAT); 23G PRO; 55G CARB (5G FIBER, 4G SUGARS); 1,083MG SODIUM

S EE 7 M ORE WAYS TO RO CK

“I substituted Jack cheese for cheddar, and added mushrooms and garlic with the onion. I also sprinkled on some garlic powder after everything was mixed. Everyone loved it!” – LIVIA36

“I mixed about ¾ cup crushed buttery wheat crackers with a tablespoon of melted butter and topped the casserole with the crumb mixture. I added a little freshly grated Romano cheese and baked at 350°F until the top was golden (about 20 minutes).” – SHIMMERCHK

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30-MINUTE MEALS

your tuna casserole. Just hover your phone’s camera here to check them out. No app download needed!

U.S. manufacturers don’t have to follow those rules, so it’s tough to know if you’re buying the best variety. Our advice: Check the ingredients. True feta is made purely from sheep’s milk (although up to 30 percent goat’s milk is allowed). And even though the precrumbled stuff is convenient, go for feta packed in brine, which keeps it moist (read: fresh) longer.

“I used fresh rosemary and additional minced garlic. I also marinated the chops a couple of hours in the herb mix, oil, and lemon juice.” – RAQUEL TEIXEIRA

P O R K C H O P A N D F E TA S K I L L E T HANDS-ON 10 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY MBC

★★★★☆ 227 REVIEWS 1 clove garlic, minced 1 tsp. dried basil 1 tsp. dried rosemary, crushed Pinch black pepper 1 lemon, juiced (3 Tbsp.) 2 Tbsp. olive oil 4 (12-oz.) bone-in pork chops or (8-oz.) boneless pork chops 1 (4-oz.) container crumbled feta cheese with basil and sun-dried tomatoes (¾ cup) 1. Stir together garlic, basil, rosemary,

and pepper in a small bowl. Put lemon juice in another bowl.

2 . Heat oil in a 12-inch skillet over medium

heat. Dip both sides of pork chops in lemon juice, then sprinkle all over with herb mixture. Add chops to skillet; cook about 6 minutes per side, until an instant-read thermometer inserted in thickest parts registers 145°F. 3. Reduce heat to low, sprinkle chops with feta; cook, covered, 1 minute. Remove from heat and let stand 3 minutes. Serve drizzled with drippings. armagazine.com/pork-chop-feta-skillet HEALTHY PER SERVING (1 CHOP AND 1 TBSP. DRIPPINGS): 204 CAL; 14G FAT (5G SAT); 18G PRO; 2G CARB (1G FIBER, 0G SUGARS); 370MG SODIUM

One-Pan Plan 30-MINUTE MEALS

Better Feta

Feta was ﬁrst made in Greece centuries ago, but the rest of the world quickly caught on. Other countries like Israel and Denmark started churning out the salty, crumbly cheese—until 2005, when the European Union decreed that authentic feta can come only from Greece.

EASY CHORIZO STREET TACOS HANDS-ON 30 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY EVOSTOPLIGHT

★★★★★ 18 REVIEWS 12 oz. uncooked chorizo sausage 1 to 2 tsp. minced canned chipotle peppers in adobo sauce 8 (6-inch) corn tortillas ¼ cup chopped onion ¼ cup chopped fresh cilantro ¼ cup sour cream or Mexican crema Other toppings as desired, such as sliced radishes, Cotija cheese, chopped tomato, sliced avocado, or finely shredded cabbage

“The second time I made this, I cooked everything together in an Instant Pot and added black beans. It was the bomb!”

1. Heat a large skillet over medium-high

heat. Add sausage and chipotle peppers; cook, stirring and breaking up lumps, until crisp, 5 to 7 minutes. Transfer to paper towels to drain. 2 . Brush both sides of tortillas with drippings from skillet. Wipe out skillet and return to medium heat. Warm tortillas 1 at a time, 30 to 60 seconds per side, then wrap in foil to keep warm. 3. Make 4 stacks of 2 tortillas each. Top each stack with sausage mixture, onion, cilantro, sour cream, and other toppings as desired.

– DARCI HERL

armagazine.com/chorizo-street-tacos HIDDEN GEM PER TACO: 342 CAL; 19G FAT (7G SAT); 19G PRO; 25G CARB (4G FIBER, 2G SUGARS); 655MG SODIUM

SUPER SIMPLE SALMON

“I added a little lemon pepper to the rub and sautéed some fresh garlic in the butter before cooking the salmon. Try it; you’ll love it!”

HANDS-ON 5 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY ANGELA SING HUEY LOOI

★★★★★ 430 REVIEWS 1 1 ½ 4

Tbsp. garlic powder Tbsp. dried basil tsp. salt (6-oz.) skinless salmon fillets 2 Tbsp. butter 4 lemon or orange wedges

– TODKOZ

Stir together garlic powder, basil, and salt in a small bowl; rub onto salmon. Melt butter in a large skillet over medium heat. Add salmon; cook until browned and flaky, 4 to 6 minutes per ½-inch thickness, turning once halfway through. Serve with lemon or orange wedges. armagazine.com/super-simplesalmon HEALTHY GLUTEN-FREE PER 5-OZ. SERVING: 356 CAL; 25G FAT (8G SAT); 29G PRO; 2G CARB (0G FIBER, 0G SUGARS); 422MG SODIUM

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30-MINUTE MEALS

HANDS-ON 10 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY EFISHER

★★★★☆ 49 REVIEWS 1 (10-oz.) pkg. peeled baby rainbow or regular carrots (about 2 cups) 1 Tbsp. olive oil 1 tsp. salt ½ tsp. black pepper ¼ cup apple jelly 1 Tbsp. honey 1 Tbsp. Dijon mustard ½ tsp. cinnamon 2 (8-oz.) boneless, skinless chicken breasts, halved lengthwise ¼ tsp. crushed red pepper

One-Pan Plan 30-MINUTE MEALS

S H E E T PA N CHICKEN WITH APPLE-HONEY GLAZE

“I substituted orange marmalade for the apple jelly. Rave reviews all around.” – LINDAG!

1. Preheat oven to 425°F. Line a 10x15-

inch baking pan with heavy foil. 2 . Halve or quarter any large carrots. Arrange carrots in a single layer on 1 side of pan. Drizzle with oil and sprinkle with ¼ tsp. each salt and black pepper; toss lightly to coat. Bake 15 minutes. 3. Meanwhile, stir together jelly, honey, mustard, cinnamon, and ½ tsp. salt in a bowl. Sprinkle chicken with remaining ¼ tsp. each salt and black pepper. Arrange chicken on other half of pan; spoon 2 Tbsp. jelly mixture over chicken. Spoon remaining jelly mixture over carrots; toss lightly to coat. 4 . Bake 5 minutes, then turn chicken over and bake 5 minutes more, until carrots are tender and an instant-read thermometer inserted into thickest parts of chicken registers 165°F. Drizzle with any jelly mixture remaining in pan and sprinkle with red pepper. armagazine.com/sheet-pan-applehoney-glazed-chicken HEALTHY GLUTEN-FREE PER SERVING: 267 CAL; 6G FAT (1G SAT); 26G PRO; 26G CARB (2G FIBER, 18G SUGARS); 727MG SODIUM

make it a meal! Serve this with Herb Butter Biscuits or another of the 21 bonus sides that start on page 92.

“I use acorn squash instead of carrots. It’s a perfect pair!” – EMURBAN3

WA S A B I P O R K N AC H O S HANDS-ON 25 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY JAMIE NEW RECIPE GO ONLINE TO RATE & REVIEW

Wasabi-spiked sour cream, bagged coleslaw mix, and cheddar cheese turn leftover pulled pork and tortilla chips into dinner-worthy nachos. 1 (18-oz.) bag tortilla chips 8 oz. cooked pulled pork or chicken 1 Tbsp. less-sodium soy sauce ½ tsp. Chinese five-spice powder 1 cup shredded cheddar cheese (4 oz.) ¼ cup sour cream 2 tsp. water ½ tsp. prepared wasabi paste 2 cups shredded cabbage with carrot (coleslaw mix) ¼ cup sliced green onion ¼ cup snipped fresh cilantro 1. Preheat oven to 425°F. Arrange

chips on a foil-lined 10x15-inch baking pan. 2 . Toss together pork, soy sauce, and five-spice powder in a bowl. Top chips with pork mixture and cheese. Bake until cheese is melted and pork is heated through, about 5 minutes. 3. Stir together sour cream, water, and wasabi paste in a small bowl. 4 . Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream. armagazine.com/wasabipork-nachos PER SERVING (20 TORTILLA CHIPS AND ABOUT ⅔ CUP TOPPERS): 580 CAL; 29G FAT (8G SAT); 21G PRO; 61G CARB (5G FIBER, 2G SUGARS); 512MG SODIUM

make it a meal! Serve this with Poppy Seed Fruit Salad or another of the 21 bonus sides that start on page 92.

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“Next time, I will double the taco seasoning and use salsa instead of the fire-roasted tomatoes.” – MONICA

“Easy to make, very healthy, and filling. I added a bit of jalapeño and just chopped the zucchini.” – COUNTRY BEE

Z U CC H I N I TACO S K I L L E T

TACO S E A S O N I N G

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY CAROLYN WILLIAMS PHD RD

HANDS-ON 5 MIN TOTAL 5 MIN MAKES ⅔ CUP SUBMITTED BY CAROLYN WILLIAMS PHD RD

★★★★★ 8 REVIEWS 1 tsp. olive oil ¾ lb. lean ground beef 1½ Tbsp. Taco Seasoning (recipe at right) or purchased salt-free taco seasoning ¾ tsp. kosher salt 1 (14.5-oz.) can no-salt-added fire-roasted tomatoes, with juices 1 (14.5-oz.) can no-salt-added black beans, rinsed and drained 1 cup fresh or frozen corn kernels (about 2 ears) ½ cup water 3 cups zucchini spirals 1½ oz. cheddar cheese, shredded (about ⅓ cup) ¼ cup chopped green onion

1. Heat oil in a large skillet over medium heat.

Add beef; cook 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add Taco Seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes. 2 . Stir in zucchini. Reduce heat to mediumlow and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion. armagazine.com/zucchini-taco-skillet

¼ 2 1 1 1 1 2 ½

cup chili powder Tbsp. cumin Tbsp. cornstarch Tbsp. garlic powder Tbsp. kosher salt Tbsp. paprika tsp. dried oregano tsp. cayenne pepper

Stir together all ingredients in a small bowl. Transfer to a jar or airtight container. Store at room temperature up to 3 months.

HIDDEN GEM HEALTHY GLUTEN-FREE

QUICK GLUTEN-FREE

PER 1⅓-CUP SERVING: 345 CAL; 12G FAT (5G SAT); 29G PRO; 30G CARB (8G FIBER, 7G SUGARS); 527MG SODIUM

PER 1-TBSP. SERVING: 22 CAL; 0G FAT (0G SAT); 1G PRO; 4G CARB (2G FIBER, 0G SUGARS); 428MG SODIUM

beans Canned beans are a pantry must for so many reasons: They’re affordable, loaded with protein and fiber, and incredibly versatile. Here are a few tasty ways you can put them to work for you.

STUFFED

Avocados

Toss together rinsed and drained canned pinto beans with fresh pico de gallo. Spoon into avocado halves, then sprinkle with crumbled queso fresco.

USE YOUR BEAN(S)

Hover your phone’s camera here for more canned-bean recipes, with ratings, reviews, and cooking tips. No app needed!

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PUNCHED-UP

Pesto Canned beans bring a creamy mouthfeel and nutty flavor to pesto. Just swap out all or some of the nuts in any pesto recipe with an equal amount of canned beans.

VEGAN

“Tuna” Sandwich Coarsely mash together a 15-oz. can rinsed and drained chickpeas and ¼ cup vegan mayonnaise. Stir in a finely shredded carrot, a stalk of finely chopped celery, 2 Tbsp. minced red onion, and ½ tsp. each curry powder and salt. Chill at least 15 minutes to let flavors develop. Serve on toasted bread and sprinkle with black pepper.

CRISPY AIR FRYER

Bean Snacks Rinse and drain one 15-oz. can black or kidney beans. Pat dry with paper towels. Drizzle with 1 Tbsp. olive oil, then sprinkle with ½ tsp. chili powder or other seasoning—such as Italian, Cajun, Montreal steak, or Jamaican jerk. (If the seasoning has no salt, add ¼ tsp. salt.) Spread beans in a single layer in the basket of an air fryer preheated to 370°F. Cook until crispy, about 15 minutes.

Chicken to the Rescue Chicken is the perfect vessel for flavor, whether you’re dressing it to the nines or keeping it simple. Find your new favorite ways to serve this dinnertime hero—blackened, air-fried, smothered, and more!

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HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY FREDDA O.

★★★★☆ 185 REVIEWS

Tinga is a dish of shredded chicken, beef, or pork tossed in a fragrant adobo sauce and served atop crunchy tostadas. 1¼ lb. boneless, skinless chicken breasts 2 cups reduced-sodium chicken broth or water 2 Tbsp. olive oil 1 large onion, cut into rings 1 (14.5-oz.) can stewed tomatoes 4 canned chipotle peppers in adobo sauce, plus 1 Tbsp. adobo sauce from the can 8 tostada shells Desired toppers, such as sliced radishes, crumbled Cotija, fresh cilantro, halved cherry tomatoes, and/or lime wedges 1. Pound chicken with a meat mallet to an

even thickness. Bring chicken broth to a boil in a saucepan. Add chicken and return to a boil. Reduce heat; simmer, covered, 12 to 15 minutes or until chicken is no longer pink and an instant-read thermometer inserted into thickest parts registers

“Don’t rush to use the entire chipotle can. It’s easier to add more chipotle to taste than it is to take out.” – SRA CARRANZA

165°F. Using a slotted spoon, remove chicken to a cutting board; let stand until cool enough to handle. Using 2 forks, shred chicken into bite-size pieces. Reserve broth for another use. 2 . Meanwhile, heat oil in a saucepan over medium heat. Add onion; cook, stirring, until softened and translucent, about 5 minutes. 3. Meanwhile, add tomatoes, chipotle peppers, and adobo sauce to a blender. Purée until smooth. Pour tomato mixture into saucepan with onion. Simmer, covered, 5 minutes. Stir shredded chicken into sauce mixture; simmer until heated through, 1 to 2 minutes more. 4 . To serve, top tostada shells with chicken mixture. Serve with desired toppers. armagazine.com/mexican-tinga PER 2-TOSTADA SERVING: 569 CAL; 26G FAT (8G SAT); 42G PRO; 45G CARB (8G FIBER, 9G SUGARS); 1,272MG SODIUM

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MEXICAN TINGA

R A N C H C H I C K E N TACO S HANDS-ON 20 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY JOAN DREDGE

★★★★ 101 REVIEWS ½ ¼ 1 5 8 2 ½ 2

1 ½ 1

cup milk cup mayonnaise Tbsp. dry ranch dressing mix Tbsp. salsa (6-inch) corn tortillas cups shredded cooked rotisserie chicken tsp. cumin cups packaged shredded red cabbage cup crumbled queso fresco or shredded pepper Jack cheese cup sliced green onion avocado, peeled, pitted, and diced Lime wedges

1. Stir together milk, mayonnaise,

ranch dressing mix, and 1 Tbsp. salsa in a small bowl. Chill, covered, until serving. 2 . Warm tortillas in a large dry skillet over medium-high heat, about 30 seconds per side. Stack and wrap in foil to keep warm. 3. Stir together remaining salsa, the chicken, and cumin in skillet; cook over medium heat until heated through, 3 to 5 minutes. Divide among tortillas; top with remaining ingredients and dressing mixture. Serve with lime wedges and, if desired, hot sauce. armagazine.com/ranch-chickentacos PER 2-TACO SERVING: 536 CAL; 32G FAT (9G SAT); 30G PRO; 35G CARB (7G FIBER, 5G SUGARS); 968MG SODIUM

make it a meal! Serve this with Air Fryer Roasted Veggies or another of the 21 bonus sides that start on page 92.

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– SUHANSEN

“This soup is awesome. I shredded the chicken, added a little lime juice and fresh tomato, and I only added the tortilla strips as garnish.” – JEECGM

CHICKEN TORTILLA SOUP IV ★★★★★ 162 REVIEWS 2½ tsp. vegetable oil 6 (6-inch) corn tortillas, cut into ½-inch strips 3 cups reduced-sodium chicken broth ½ tsp. chili powder ½ tsp. cumin ½ tsp. dried oregano, crushed 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces 1 (15.25-oz.) can whole kernel corn, drained 1 (15-oz.) can black beans, rinsed and drained

HANDS-ON 30 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY TASEIA ARMSTRONG

½ cup salsa ½ cup chopped fresh cilantro, plus more for garnish 1 tsp. hot sauce Crumbled queso fresco cheese, for garnish 1. Heat oil in a large pot over medium

heat. Working in batches if needed, add tortilla strips; cook, stirring often, until lightly browned and crisp, 4 to 6 minutes. Transfer to a paper towel– lined plate to drain. 2 . Stir broth, chili powder, cumin, and oregano into pot. Increase heat to

high and bring to a boil. Stir in chicken, corn, beans, and salsa. Return to a boil. Reduce heat to medium-low; simmer, covered, until chicken is cooked through and no longer pink, about 5 minutes. 3. Stir in cilantro, hot sauce, and half of the tortilla strips. Ladle soup into bowls; garnish with remaining tortilla strips, cilantro, and queso fresco. armagazine.com/chicken-tortillasoup-iv HEALTHY PER SERVING (1⅓ CUPS SOUP AND 3 TBSP. TORTILLA STRIPS): 264 CAL; 9G FAT (1G SAT); 24G PRO; 23G CARB (4G FIBER, 3G SUGARS); 725MG SODIUM

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“I added a 4-oz. can of chopped chile peppers to spice it up. And since I like a more brothy soup, I increased the broth, spices, and salsa a little.”

EDITOR’S TIP

bread ahead For make-ahead convenience, bread the chicken up to 4 hours in advance and chill, covered loosely, until ready to air-fry.

“These turned out great! I added a packet of Hidden Valley Ranch to the panko and it really made for a flavorful breading.” – VLW047

AIR-FRIED CRUMBED C H I C K E N T E N D E R LO I N S HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY LAUNA

★★★★★ 119 REVIEWS 1 ½ 2 8

egg cup panko bread crumbs Tbsp. vegetable oil or butter chicken tenderloins or sliced chicken breast

1. Preheat an air fryer to 350°F. 2 . Whisk egg in a small bowl. In another

bowl, stir together panko and oil until loose and crumbly. Dip chicken into egg, shaking off any excess. Dredge in panko mixture to coat completely. 3. Working in batches, transfer chicken to fryer basket. Cook about 12 minutes, flipping chicken halfway through, until an instant-read thermometer inserted into centers registers 165°F. armagazine.com/air-fried-crumbedchicken-tenderloins QUICK PER 2-TENDERLOIN SERVING: 253 CAL; 11G FAT (2G SAT); 26G PRO; 10G CARB (1G FIBER, 26G SUGARS); 171MG SODIUM

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C h i c ke n t o t h e R e s c u e 3 0 - M I N U T E M E A L S EDITOR’S TIP

frozen avocado?

“I made double the amount of Avocado Cream Sauce to have with some fresh veggies. It’s pretty easy to make and super delicious.”

To have avocado at the ready, look for peeled, pitted, and chopped avocado in your supermarket’s freezer section. It’s ideal for sauces like this one— plus smoothies and dips.

– MISSAME

B L AC K E N E D C H I C K E N W I T H AVO C A D O C R E A M S A U C E HANDS-ON 25 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SKINNYMOM

★★★★ 54 REVIEWS For Quinoa 2 cups low-sodium chicken broth 1 cup uncooked quinoa ½ cup chopped green onion (optional) 1½ tsp. lemon juice ¼ tsp. salt For Blackened Chicken 1 tsp. cumin 1 tsp. onion powder 1 tsp. paprika 1 tsp. black pepper ½ tsp. sea salt ¼ to ½ tsp. cayenne pepper 1½ tsp. vegetable oil 4 (6-oz.) boneless, skinless chicken breasts For Avocado Cream Sauce ½ avocado, peeled and pitted

½ cup water ¼ cup plain nonfat Greek-style yogurt 1½ tsp. lemon juice ½ tsp. garlic powder ¼ tsp. salt

Prepare Quinoa 1. Bring broth to a boil in a saucepan. Stir in quinoa and return to a boil. Reduce heat to low and simmer, covered, until quinoa is tender and broth has been absorbed, about 20 minutes. Remove from heat and keep covered. 2 . Just before serving, stir in green onion (if using), lemon juice, and salt. Prepare Blackened Chicken 3. While quinoa cooks, stir together cumin, onion powder, paprika, black pepper, sea salt, and cayenne in a small bowl. Pat chicken dry with paper towels, then rub spice mixture all over.

4 . Heat oil in a large, lidded skillet over

medium-high heat. Add chicken, cover, then reduce heat to medium. Cook 4 minutes. Turn chicken over and continue to cook, covered, 2 to 3 minutes more, until an instant-read thermometer inserted into thickest parts registers 165°F. Transfer chicken to a plate, cover loosely with foil, and let rest 5 minutes. Prepare Avocado Cream Sauce 5. Meanwhile, blend avocado, water, yogurt, lemon juice, garlic powder, and salt in a food processor or blender until smooth. 6. Serve each chicken breast with a scant cup of quinoa and ¼ cup avocado sauce. armagazine.com/blackened-chickenwith-avocado-cream-sauce HEALTHY PER SERVING (1 CHICKEN BREAST, SCANT CUP QUINOA, AND ¼ CUP AVOCADO SAUCE): 395 CAL; 11G FAT (2G SAT); 41G PRO; 33G CARB (5G FIBER, 2G SUGARS); 694MG SODIUM

B U T T E RY C H I C K E N Q U I N OA ★★★★ 474 REVIEWS 2 1 ½ 2 2 ⅔

Tbsp. butter cup uncooked quinoa cup finely chopped onion tsp. minced garlic cups vegetable broth cup drained and chopped roasted red peppers 2 Tbsp. chopped fresh parsley 1 tsp. chopped fresh thyme, plus more for garnish ¼ tsp. salt

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SAL

1 Tbsp. fresh lemon juice 1 lb. cooked boneless, skinless chicken breasts or thighs, cut into strips Lemon wedges, for garnish 1. Melt butter in a saucepan over

medium heat. Add quinoa, onion, and garlic; cook, stirring, until quinoa is toasted and onion is tender, about 5 minutes. Stir in broth; bring to a boil. Reduce to a simmer, cover, and cook until quinoa is tender, about 15 minutes.

2 . Stir in roasted red peppers, parsley,

thyme, salt, and lemon juice. Cook, stirring occasionally, until heated through, about 2 minutes. To serve, top quinoa with cooked chicken and garnish with lemon wedges and thyme. armagazine.com/buttery-chickenquinoa HEALTHY GLUTEN-FREE PER 1-CUP SERVING: 371 CAL; 13G FAT (5G SAT); 29G PRO; 35G CARB (5G FIBER, 2G SUGARS); 553MG SODIUM

“I sautéed the onion and garlic before toasting the quinoa, then threw it into a rice cooker with the broth and seasoning to finish. Amazing!” – CDAGIRL

“This is perfect with a strawberry salad. Try Strawberry Romaine Salad I (armagazine .com/romainesalad). I’ve never tasted anything so perfect!” – CHEF JOY

EDITOR’S TIP

go, deli! If you don’t have leftover chicken on hand, you can use a deli-roasted chicken from your grocer for the cooked chicken in this recipe.

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HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY PGRAFF

★★★★★ 519 REVIEWS

Lightly pounding the chicken breasts helps them cook more evenly. Be sure to chop the pecans very finely to help them adhere to the chicken. ½ cup very finely chopped pecans ½ cup fine dried bread crumbs ¼ tsp. salt 1 egg 3 Tbsp. milk 2 Tbsp. olive oil 4 (8-oz.) boneless, skinless chicken breasts 2 Tbsp. packed dark brown sugar 2 Tbsp. Dijon mustard 4 tsp. bourbon 1 Tbsp. reduced-sodium soy sauce

½ tsp. Worcestershire sauce ⅓ cup cold unsalted butter, cut into small pieces ¼ cup sliced green onion, for garnish Toasted pecan pieces, for garnish 1. Preheat oven to 350°F. 2 . Stir together pecans, bread

crumbs, and salt in a bowl; spread onto a plate. Whisk together egg and milk in a bowl. Dip chicken into egg mixture, then dredge in pecan mixture to coat. 3. Heat oil in a large oven-safe skillet over medium heat. Add chicken; cook until browned on 1 side, about 5 minutes. Turn chicken over and transfer skillet to oven. 4 . Bake 15 minutes, until an instantread thermometer inserted into thickest parts registers 165°F. 5. Meanwhile, whisk together brown sugar, Dijon, bourbon, soy sauce, and Worcestershire in a small saucepan until smooth. Bring to a simmer over medium-low heat. Remove from heat and whisk in cold butter, 1 piece at a time. (Do not return to heat.) Serve sauce over chicken and garnish with green onion and pecan pieces. armagazine.com/bourbonpecan-chicken PER SERVING (1 BREAST AND 2 TBSP. SAUCE): 728 CAL; 45G FAT (14G SAT); 57G PRO; 21G CARB (3G FIBER, 9G SUGARS); 601MG SODIUM

make it a meal! Serve this with Italian Peas or another of the 21 bonus sides that start on page 92.

EDITOR’S TIP

freeze & thaw Frozen in an airtight container, shelled pecans can be thawed and refrozen repeatedly over a couple of years without losing flavor or texture.

“At first I thought I had burned the chicken when I turned it over, but it was the brown sugar that had caramelized. This is the best chicken recipe I’ve found.” – ROOKIE COOKIE

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BOURBON-PECAN CHICKEN

“Be sure to get a decent prosciutto. I added some grated Parmesan before rolling up the chicken and then lightly sprinkled the rolls with salt and pepper.”

“I used Chardonnay and sprinkled the chicken with dried sage before adding the prosciutto. Easy peasy.” – NJMOM

– SZYQ1

SA LT I M B O CC A D I P O L LO A L L A R O M A N A ( P R O S C I U T TO -ST U F F E D C H I C K E N B R E A ST S ) HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY ALDO

Saltimbocca, also spelled “saltinbocca,” is a Roman favorite often made with veal lined or wrapped with prosciutto and sage. 4 (6-oz.) boneless, skinless chicken breasts, pounded to ½ inch thick 4 slices prosciutto (2 oz.) 4 large fresh sage leaves 1 Tbsp. butter ⅓ cup dry white wine ¼ tsp. salt ¼ tsp. black pepper Mixed chopped fresh

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herbs, such as parsley, oregano, or sage, for garnish 1. Working on a sheet of

parchment or wax paper, top each chicken piece with 1 slice prosciutto and 1 sage leaf. Roll up chicken from short ends and secure with toothpicks. 2 . Heat butter in a skillet over medium-high heat. Add rolled chicken; cook until well browned, 2 to 3 minutes per side. Stir in wine, salt, and pepper. Reduce heat; cook,

30-MINUTE MEALS

covered, 8 to 10 minutes or until an instant-read thermometer inserted into centers of rolls registers 165°F. Remove chicken and let stand 5 minutes. 3. Meanwhile, let pan juices simmer until slightly reduced, about 3 minutes. Spoon sauce over chicken and garnish with herbs. If desired, serve over lightly seasoned orzo. armagazine.com/saltimbocca HEALTHY PER 5.5-OZ. SERVING: 282 CAL; 9G FAT (3G SAT); 43G PRO; 1G CARB (0G FIBER, 0G SUGARS); 514MG SODIUM

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ADD THESE INGREDIENTS

to your Allrecipes.com shopping list now. Just hover your phone’s camera here. No app download needed!

“The success of this recipe really depends on the barbecue sauce. I found that using generic sauce with a mild flavor does the trick.”

“This is super easy and tastes great. You can add almost any spice for different layers of flavor. Tonight I added seasoned salt, pepper, onion powder, and lemon juice.” – ALEX A

– MRS. SARAH

EMERGENCY CHICKEN HANDS-ON 10 MIN TOTAL 20 MIN SERVES 6 SUBMITTED BY AARON

★★★★ 282 REVIEWS 1 Tbsp. butter 1½ lb. boneless, skinless chicken breasts, cut into ½-inch strips ⅔ cup sweet barbecue sauce 1 Tbsp. Worcestershire sauce 1 tsp. garlic powder 6 hamburger buns Melt butter in a large skillet over medium heat. Add chicken; cook until lightly browned, 3 to 4 minutes. Add barbecue

sauce, Worcestershire, and garlic powder, stirring until chicken is coated. Simmer, covered, until chicken is no longer pink, 3 to 5 minutes. Uncover; cook, stirring, until sauce is thickened, 3 to 4 minutes more. Serve on buns. armagazine.com/emergency-chicken HEALTHY PER SERVING (⅔ CUP CHICKEN AND 1 BUN): 323 CAL; 7G FAT (2G SAT); 30G PRO; 34G CARB (1G FIBER, 13G SUGARS); 583MG SODIUM

make it a meal! Serve this with Maple-Bacon Brussels Sprouts or one of our other 21 bonus side dishes that start on page 92.

“I love recipes that are this delicious and require minimal time, effort, and ingredients! I browned my chicken thighs on the stove in a bit of oil, then poured the sauce over top and baked them 25 minutes.” – ANDRIA SHILLIDAY

“So good! I followed the instructions as written, but with five skinless chicken breasts. Turned out wonderful over a bed of steamed rice!” – KARI

G A R L I C C H I C K E N W I T H H O N E Y A N D R O S E M A RY HANDS-ON 10 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY LINETTE GALL KALBACH

★★★★☆ 167 REVIEWS 3 Tbsp. butter 2 tsp. garlic powder 2 tsp. chopped fresh rosemary, plus more for garnish ½ tsp. salt ½ tsp. ground black pepper 6 boneless, skinless chicken thighs 2 Tbsp. honey 2 Tbsp. lemon juice 1. Melt butter in a large skillet over

medium heat. Add garlic powder, rosemary, salt, and pepper; cook until fragrant, about 1 minute. 2 . Add chicken to skillet and turn to coat. Cook until browned on 1 side, about 5 minutes. Reduce heat to low and turn over chicken. Cover and cook 15 minutes, or until an instant-read

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thermometer inserted into thickest parts registers 170°F. Remove chicken from skillet and skim off fat from pan juices. Return chicken to skillet. 3. Stir together honey and lemon juice in a small bowl, then drizzle over chicken. Continue cooking until heated through, 3 to 5 minutes. Garnish with rosemary. If desired, serve over quinoa with chopped fresh parsley, pomegranate seeds, and pine nuts. armagazine.com/garlic-chicken-withhoney-and-rosemary HEALTHY GLUTEN-FREE PER THIGH: 283 CAL; 13G FAT (6G SAT); 34G PRO; 7G CARB (0G FIBER, 6G SUGARS); 402MG SODIUM

make it a meal! Serve this with Roasted Red Potatoes or one of our other 21 bonus side dishes that start on page 92.

HANDS-ON 25 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY LEMONLUSH

★★★★☆ 1,188 REVIEWS 1 lb. boneless, skinless chicken breasts, cut horizontally into ½-inch cutlets ¼ tsp. salt ⅛ tsp. black pepper ½ cup flour 2 Tbsp. vegetable oil, or as needed 1 clove garlic, minced 1 cup low-sodium chicken broth ½ lemon, thinly sliced 3 Tbsp. fresh lemon juice 2 Tbsp. capers, rinsed and drained 3 Tbsp. butter 2 Tbsp. minced Italian parsley

1. Preheat oven to 200°F. Put a serving

platter in oven to warm. 2 . Season chicken with salt and pepper, then dredge in flour. Shake off excess flour. Heat 2 Tbsp. oil in a large skillet; pan-fry cutlets until golden brown on both sides, about 3 minutes per side. (Don’t overcrowd skillet; work in batches and add more oil if necessary.) Transfer chicken to warmed platter in oven. Drain most oil from skillet, leaving a thin coating. 3. Add garlic to skillet and cook, stirring, until fragrant, about 20 seconds. Pour in broth. Scrape up any brown bits from bottom of skillet. Stir in lemon slices and bring to a boil. [If you’re sensitive

to bitterness, use fewer lemon slices or forgo them altogether; it won’t hurt the dish one bit.] Cook, stirring occasionally, until sauce reduces to about ⅔ cup, 3 to 5 minutes. Add lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into sauce and tilt skillet to swirl butter until melted and incorporated. Add parsley and remove skillet from heat. 4 . Arrange chicken on serving plates and top with sauce. If desired, serve with steamed broccoli. armagazine.com/lemonchicken-piccata HEALTHY PER SERVING (5 OZ. CHICKEN AND 2 TBSP. SAUCE): 340 CAL; 19G FAT (7G SAT); 28G PRO; 14G CARB (1G FIBER, 1G SUGARS); 386MG SODIUM

“This dish is a staple in my repertoire. Sometimes I add artichokes and thicken the sauce with flour. But my five stars are for the wonder of this dish as is. I will probably elect to eat this as my final meal in this lifetime!” – RAANTCLIFF

“Rather than using lemon slices, I simply zested the lemon, avoiding the bitterness. This is definitely a makeagain recipe!” – WILLIAM

C h i c ke n t o t h e R e s c u e 3 0 - M I N U T E M E A L S

L E M O N C H I C K E N P I CC ATA

“I shook the chicken strips with ½ cup cornstarch in a bag and let them rest for a few minutes before frying them in a skillet with vegetable oil.” – DALE

“I didn’t have any hot sauce, so I doubled the ginger and sautéed some crushed red pepper in the oil before browning my chicken. The perfect kick! The sauce was just right and tasted wonderful over rice.” – LOVELY LIL CHEF

“This is amazing! The only thing I did differently from the recipe was to dredge the chicken in flour to ensure a thickened sauce. Thanks, Kate, for a great recipe!” – RICHLY BLESSED

S W E E T, S T I C KY, A N D S P I C Y C H I C K E N ★★★★☆ 3,307 REVIEWS 1 2 ¼ 2 2 1 4

Tbsp. packed brown sugar Tbsp. honey cup less-sodium soy sauce tsp. chopped fresh ginger tsp. chopped garlic Tbsp. hot sauce, or more to taste boneless, skinless chicken breasts (about 1¼ lb. total), cut into 1-inch strips

HANDS-ON 20 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY KATE

¼ tsp. salt ¼ tsp. black pepper 1 Tbsp. vegetable oil, or more as needed Fresh thyme sprigs, for garnish 1. Mix together brown sugar, honey,

soy sauce, ginger, garlic, and hot sauce in a small bowl. Lightly sprinkle chicken with salt and pepper. 2 . Heat oil in a large skillet over

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medium heat. Working in batches (add more oil as needed between batches), add chicken and brown on both sides, about 1 minute per side. Pour sauce over chicken. Simmer, uncovered, until sauce thickens, 8 to 10 minutes. Garnish with thyme. If desired, serve with rice. armagazine.com/sweet-sticky-spicychicken PER 1 CUP: 254 CAL; 7G FAT (1G SAT); 34G PRO; 13G CARB (0G FIBER, 11G SUGARS); 951MG SODIUM

30-MINUTE MEALS

C h i c ke n t o t h e R e s c u e 3 0 - M I N U T E M E A L S

EDITOR’S TIP

bring home the dough Check local specialty food stores, bakeries, or pizza places for freshly made dough. Or look for tubes of it with the other refrigerated doughs or bagged frozen bread dough.

AIR-FRIED C H I C K E N C A L ZO N E HANDS-ON 15 MIN TOTAL 30 MIN SERVES 2 SUBMITTED BY KAREN LEVIN NEW RECIPE GO ONLINE TO RATE & REVIEW

1 ¼ 3 ⅓

tsp. olive oil cup finely chopped red onion cups baby spinach cup low-sodium marinara sauce, plus more for dipping ⅓ cup shredded cooked chicken breast 6 oz. prepared whole-wheat or regular pizza dough ⅓ cup shredded mozzarella cheese (about 1½ oz.) 1. Heat oil in a nonstick skillet over

medium-high heat. Add onion; cook, stirring occasionally, until tender, about 2 minutes. Stir in spinach; cook, covered, until wilted, 1½ minutes. Remove from heat; stir in marinara and chicken. 2 . Preheat an air fryer to 325°F. 3. Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a 6-inch circle. Spread onefourth of spinach mixture over bottom half of each dough circle. Top each with one-fourth of cheese. Fold dough over filling to form half-moons, crimping edges to seal. Coat well with cooking spray. 4 . Transfer calzone to fryer basket; cook 8 minutes. Turn calzone over; cook until golden brown, about 4 minutes more. Serve with marinara sauce for dipping. armagazine.com/chicken-calzone HEALTHY PER 2-CALZONE SERVING: 348 CAL; 12G FAT (3G SAT); 21G PRO; 44G CARB (5G FIBER, 3G SUGARS); 710MG SODIUM

SHORTCUT

Gazpacho

Here’s a simple Spanish-inspired version of the classic chilled soup. Stir together a 24-oz. jar red pasta sauce, 2 cups water, 3 Tbsp. lemon juice, and 1 Tbsp. each sugar and olive oil in a large bowl. Stir in a chopped cucumber, 1 cup chopped red and/or yellow bell pepper, and ¼ cup each chopped red onion and parsley or basil. Season to taste with hot sauce, salt, and black pepper. Cover and chill 2 to 3 hours to blend flavors.

sauce Red pasta sauce is great for a last-minute spaghetti dinner, but it can do so much more! Put it to work with these smart ideas.

15-MINUTE

Shakshuka

GET 12 MORE SAUCY IDEAS

Hover your phone’s camera here for more ideas on what you can do with a jar of spaghetti sauce. No app needed!

There’s no reason comfort food as good as this can’t be quick. Just sauté 1 cup each chopped onion and green bell pepper in a skillet with 1 Tbsp. olive oil. Add a 24-oz. jar red pasta sauce, ¼ cup water, and ¼ tsp. crushed red pepper. Bring to a simmer. Crack an egg into a dry ⅓-cup measuring cup. Press cup about ½ inch into sauce, then turn over to let egg flow into the indentation. Repeat with 3 more eggs. Reduce heat to medium-low; cook, covered, until egg whites are set and yolks are desired doneness, about 8 minutes. Sprinkle servings with a little chopped Italian parsley and crumbled feta cheese.

Fondue

Preheat oven to 400°F. Cook 1 lb. ground beef in a large cast-iron skillet until no longer pink. Add 2 cups frozen fire-roasted corn and a 24-oz. jar red pasta sauce. Bring to a boil, then stir in 3/4 cup shredded pepper Jack cheese. Unroll an 11oz. pkg. refrigerated breadsticks and loosely weave on top of filling. Sprinkle with pizza seasoning. Bake until golden brown and bubbly, 20 to 25 minutes. Let stand 10 minutes.

EASY

Meatball Sliders Add a 12-oz. pkg. frozen meatballs, half a 24-oz. jar red pasta sauce, 1 tsp. balsamic vinegar, and 1/4 tsp. crushed red pepper to a slow cooker. Cook, covered, on High 2 hours or on Low 4 hours. Serve on cocktail buns topped with provolone cheese.

CHEATER

BBQ Sauce Out of barbecue sauce right when you need it most? Stir together 1 cup red pasta sauce, ⅓ cup packed brown sugar, and 1 Tbsp. each mustard and cider vinegar in a pan over medium heat until heated through. If you like it hot, add a little cayenne.

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P a n t r y P owe r 3 0 - M I N U T E M E A L S

PIZZA

Pasta PDQ Whether reinventing a classic Alfredo or a giving a fresh twist to pasta primavera, you can have these creamy, dreamy dishes on your table in just a half-hour.

B E T T E R -T H A N - O L I V E GARDEN ALFREDO HANDS-ON 20 MIN TOTAL 25 MIN SERVES 5 SUBMITTED BY STR0NGWARRI0R

★★★★★ 273 REVIEWS 3 2 2 2 ¼ ½ ¾ 1

Tbsp. butter Tbsp. olive oil cups whipping cream cloves garlic, minced tsp. white pepper cup grated Parmesan cheese cup shredded mozzarella cheese (16-oz.) pkg. farfalle pasta Fresh snipped parsley Crushed red pepper (optional)

1. Melt butter and oil in a saucepan over

medium-low heat. Add whipping cream, garlic, and white pepper. Bring to a rolling boil. Reduce heat and simmer, stirring frequently, until mixture is slightly reduced, about 5 minutes. 2 . Stir in Parmesan; simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella; cook, stirring frequently, until melted, about 5 minutes. 3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over pasta, sprinkled with parsley, red pepper (if using), and additional Parmesan. armagazine.com/better-than-olivegarden-alfredo VEGETARIAN PER SERVING (1½ CUPS PASTA AND ½ CUP SAUCE): 847 CAL; 53G FAT (30G SAT); 20G PRO; 73G CARB (3G FIBER, 6G SUGARS); 319MG SODIUM

“This is an awesome Alfredo sauce. I added chicken and crumbled bacon. This will be my go-to recipe from now on!” – MEGAN

Pasta PDQ 30-MINUTE MEALS “I am so picky about Alfredo sauce and this is the No. 1 best I have ever tasted. It’s the amazing gravy of the gods! Don’t waste your time on any other sauce.” – MISTY THOMPSON

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E XC H A N G E G A N G PA S TA W I T H S H R I M P ★★★★★ 147 REVIEWS

“A friend asked members of our online recipe exchange to each suggest one ingredient and challenged us to make a dish with only those ingredients (plus salt and pepper),” Keri says. “The recipe you see here is the result of that incredibly fun challenge.” 8 4 1 ½ 1 2 ¼

oz. dried spaghetti Tbsp. butter cup chopped button mushrooms cup minced shallot or green onion cup grape tomatoes, quartered cloves garlic, minced tsp. salt

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY KERI

¼ tsp. black pepper, plus more for garnish 1 lb. fresh shrimp, peeled and deveined ¼ cup dry white wine 2 Tbsp. fresh lemon juice 2 cups torn fresh spinach leaves ½ cup half-and-half ¼ cup finely shredded Parmesan cheese, plus more for garnish 1. Cook spaghetti according to package

directions until al dente. Drain and toss with 2 Tbsp. butter. 2 . Meanwhile, melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add mushrooms and shallot; cook, stirring, until mushrooms are tender, about 5 minutes. Stir in

tomatoes, garlic, salt, and pepper; cook, stirring, until tomatoes are softened, about 2 minutes. Add shrimp; cook, stirring occasionally, just until shrimp begin to turn pink, about 1 minute. 3. Stir in wine and lemon juice. Increase heat to medium-high; cook, uncovered, until shrimp are opaque, about 1 minute. Stir in spinach until wilted, then stir in half-and-half and Parmesan. Cook until heated through and sauce is slightly thickened, about 3 minutes. Serve over cooked spaghetti and garnish with additional pepper and Parmesan. armagazine.com/exchange-gang-pastawith-shrimp PER SERVING (1¼ CUPS PASTA AND ¾ CUP SAUCE): 508 CAL; 18G FAT (11G SAT); 32G PRO; 52G CARB (4G FIBER, 7G SUGARS); 477MG SODIUM

“I made enough for leftovers, and thank goodness because we absolutely loved this. I added a teaspoon of red pepper for spiciness while cooking the mushrooms and shallot.” – COOKINCOURT

“I used sliced mushrooms (instead of chopped) and more half-andhalf and Parmesan (to stretch to serve six). I love the fresh, bright flavor the lemon juice gives.” – ABAPPLEZ

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30-MINUTE MEALS

Pasta PDQ 30-MINUTE MEALS

Pasta Pointers Don’t skimp on the water when cooking pasta. For 16 oz. of pasta, use 4 to 6 qt. of water in a large pot. Pasta needs to move freely in the boiling water so the pieces don’t stick. Cover the pot to bring the water to boiling, but cook the pasta uncovered, maintaining a rolling boil. Don’t rinse pasta unless you plan to fill or layer it or are making a salad. Pasta continues to cook, even after draining, so it’s best to prepare it as close to serving as possible. For a pasta and vegetable dish, save a pan by cooking the veggies with the pasta for the last few minutes.

“I added about ¼ cup white wine to the bell peppers while cooking to give it a sweeter flavor. So good!” – KRISTEN O’BRIEN

F E T T U CC I N E W I T H B E L L P E P P E R - C AY E N N E S A U C E HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY JULIELIZ

★★★★☆ 759 REVIEWS 12 1 2 3 ½ 1 ½

oz. dry fettuccine Tbsp. olive oil red bell peppers, julienned cloves garlic, minced to ¾ tsp. cayenne pepper cup reduced-fat sour cream cup reduced-sodium vegetable broth or chicken broth ¾ cup grated Parmesan cheese

Salt and black pepper to taste Chopped fresh basil, for garnish 1. Cook pasta according to package

directions; drain, reserving 1 cup cooking water. 2 . Meanwhile, heat oil in a large skillet over medium heat. Add bell peppers, garlic, and cayenne; cook, stirring, until peppers are tender, 3 to 5 minutes. Remove skillet from heat. 3. Whisk together sour cream and broth

in a bowl. Stir into skillet, then stir in cheese. Add hot pasta and stir to coat. (If needed, thin sauce to desired consistency with reserved pasta water.) Season with salt and black pepper to taste. Garnish with chopped fresh basil. armagazine.com/fettuccine-withbell-pepper-cayenne-sauce VEGETARIAN PER 1⅓-CUP SERVING: 531 CAL; 18G FAT (8G SAT); 19G PRO; 75G CARB (5G FIBER, 7G SUGARS); 455MG SODIUM

CREAMY PENNE PA S TA P R I M AV E R A HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY GRETCHEN

★★★★☆ 33 REVIEWS 2 cups penne pasta 2 tsp. olive oil 1 lb. fresh asparagus, trimmed and cut into 2-inch pieces 3 carrots, cut into strips (about 11/2 cups) 2 cups cherry tomatoes, halved 1 clove garlic, minced 1 cup shredded Parmesan cheese 1 cup whipping cream 1/2 tsp. salt 1/2 tsp. black pepper 1. Cook pasta according to package

directions; drain. 2 . Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus and carrots; cook until crisp-tender, about 5 minutes. Add tomatoes and garlic; cook until garlic is fragrant, about 1 minute. 3. Stir in cheese, cream, salt, and pepper until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta; toss to coat. armagazine.com/creamy-pennepasta-primavera VEGETARIAN PER 11/3 CUPS: 329 CAL; 20G FAT (12G SAT); 10G PRO; 28G CARB; 3G FIBER; 472MG SODIUM; 6G SUGARS

H E A LT H Y PA S TA P R I M AV E R A HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY JILL ANDERSEN

★★★★★ 6 REVIEWS 2 1 1/2 1 2 1 2 1/2 2 1 1/2 1/4 1/8

cups whole-grain penne pasta Tbsp. olive oil cup chopped onion lb. fresh asparagus, trimmed and cut into 2-inch pieces cups sliced fresh mushrooms small yellow summer squash, halved lengthwise and sliced cups cherry tomatoes, halved cup shredded carrot cloves garlic, minced Tbsp. chopped fresh oregano tsp. black pepper tsp. salt tsp. crushed red pepper

1/2 cup freshly grated Parmesan cheese Lemon wedges 1. Cook pasta according to package

directions; drain. 2 . Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and crushed red pepper; cook until tomatoes begin to soften, about 1 minute. 3. Stir pasta and 1/4 cup cheese into vegetable mixture. Top servings with remaining cheese and serve with lemon wedges. armagazine.com/ healthy-pasta-primavera HIDDEN GEM HEALTHY VEGETARIAN PER 12/3-CUP SERVING: 221 CAL; 10G FAT (4G SAT); 10G PRO; 28G CARB; 6G FIBER; 407MG SODIUM; 7G SUGARS

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★★★★★ 1 REVIEW ⅓ cup unsalted raw cashews 2 cups sliced button mushrooms 2 Tbsp. olive oil 8 oz. whole-grain spaghetti ½ cup frozen peas and carrots 2 cups fresh spinach or arugula 1¼ cups water ¼ cup flour 1 Tbsp. lemon juice 2 cloves garlic ½ tsp. kosher salt ¼ tsp. black pepper Lemon zest

“This is an awesome Alfredo sauce. I added chicken and crumbled bacon. This will be my go-to recipe from now on. I highly recommend it!” – MEGAN

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY LKB

1. Put cashews in a small bowl;

add enough boiling water to cover. Let stand, covered, 20 minutes. Drain, rinse, and drain again. 2 . Cook mushrooms in 1 Tbsp. oil in a large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. 3. Meanwhile, cook spaghetti in a large pot of boiling water according to package directions, adding peas and carrots in last minute of cooking; drain. Return pasta mixture to pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.

4 . Whisk together water and flour in a

small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes. 5. Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, pepper, and remaining 1 Tbsp. oil. Blend until smooth. 6. Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest. armagazine.com/vegan-alfredowith-veggies HIDDEN GEM HEALTHY VEGAN PER SERVING (1½ CUPS PASTA MIXTURE AND ½ CUP SAUCE): 355 CAL; 13G FAT (2G SAT); 13G PRO; 54G CARB (8G FIBER, 4G SUGARS); 172MG SODIUM

Pasta PDQ 30-MINUTE MEALS

VEGAN ALFREDO WITH VEGGIES

K E TO S H R I M P S C A M P I

HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY FRANCE C

★★★★☆ 15 REVIEWS

Shirataki are long white noodles also known as “miracle noodles.” These traditional Japanese noodles are made from the konjac yam, which makes them carb-free and keto-friendly. 2 (8-oz.) pkg. shirataki noodles, drained and rinsed 1 Tbsp. olive oil 1 Tbsp. minced shallot 2 cloves garlic, minced ¼ tsp. crushed red pepper 1 lb. fresh shrimp, peeled and deveined [You can leave the tails on for a dish that looks more striking.] ¼ tsp. salt ¼ cup dry white wine 2 Tbsp. butter 1 Tbsp. chopped fresh parsley

1. Cover noodles with water in a

saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Drain. 2 . Return noodles to saucepan; cook, stirring occasionally, over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and, if desired, snip with kitchen scissors for shorter noodles. 3. Meanwhile, heat oil in a large skillet over medium heat. Add shallot; cook, stirring, until translucent, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, 1 minute.

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Add shrimp; cook until opaque, 4 to 6 minutes more. Sprinkle with salt. 4 . Transfer shrimp to a bowl, reserving drippings in skillet. Whisk white wine and butter into skillet; cook until fully incorporated and sauce thickens slightly, 3 to 4 minutes. 5. Return shrimp to skillet. Add noodles, sprinkle with parsley, and toss to combine.

armagazine.com/keto-shrimp-scampi HIDDEN GEM HEALTHY GLUTEN-FREE PER 1-CUP SERVING: 203 CAL; 10G FAT (4G SAT); 23G PRO; 3G CARB (0G FIBER, 0G SUGARS); 327MG SODIUM

30-MINUTE MEALS

Pasta PDQ 30-MINUTE MEALS

P E N N E W I T H S P I C Y VO D K A-TO M ATO C R E A M S A U C E HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY STAR POOLEY

★★★★★ 1,131 REVIEWS 1 Tbsp. olive oil ½ lb. spicy Italian sausage [If your sausage isn’t the spicy kind, add up to ½ tsp. crushed red pepper.] 4 cloves garlic, minced 1 (28-oz.) can low-sodium crushed tomatoes, undrained ½ tsp. salt 1 lb. penne pasta ½ cup whipping cream 2 Tbsp. vodka ¼ cup chopped fresh parsley Grated Parmesan cheese, for garnish

1. Heat oil in a large, deep skillet over

medium heat. Add sausage; cook, stirring and breaking up lumps, until browned, about 5 minutes. Stir in garlic; cook 1 minute. Stir in tomatoes and salt, then bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 15 minutes. 2 . Meanwhile, cook pasta according to package directions. Drain. 3. Stir cream and vodka into skillet and bring to a boil. Reduce heat to low and add pasta, stirring until well coated. Stir in parsley and garnish with Parmesan. armagazine.com/penne-with-tomatocream-sauce PER 1⅓-CUP SERVING: 541 CAL; 19G FAT (9G SAT); 18G PRO; 68G CARB (6G FIBER, 7G SUGARS); 429MG SODIUM

EDITOR’S TIP

garlic on the go Minced garlic (four cloves!) plays a big role in this pasta sauce. Look for pre-peeled garlic in your supermarket’s refrigerated produce section.

“All the signs of greatness: It tastes really good, is fast and easy, and also pretty darn inexpensive! I went a little easy on the crushed red pepper. Serious YUM, especially with a glass of red wine.” – LISA PROVOST

SIMPLE HAMBURGER STROGANOFF HANDS-ON 15 MIN TOTAL 25 MIN SERVES 6 SUBMITTED BY JESSICA

★★★★☆ 872 REVIEWS 1 (16-oz.) pkg. egg noodles 1 lb. lean ground beef 1 (8-oz.) pkg. cream cheese, softened 1 (6-oz.) can chopped mushrooms, undrained 1 (0.75- to 1-oz.) packet dry brown gravy mix 2 (10.5-oz.) cans reduced-sodium condensed cream of mushroom soup 1 cup milk 1 (8-oz.) carton sour cream Black pepper, to taste Chopped green onion, for garnish

“I cut the cream cheese, sour cream, and soup in half. I added garlic and onion to the meat, and salt and pepper to taste. It turned out great. My 6-year-old loved it, and it was quick and easy.” – SHAR563

1. Cook egg noodles according to

package directions until al dente. Drain and return to pot. 2 . Meanwhile, cook beef in a large skillet over medium heat, stirring and breaking up lumps, until browned and crumbly, about 5 minutes. Drain. Stir in cream cheese, mushrooms, and gravy mix until cream cheese melts. 3. Stir soup, milk, and sour cream into pot with cooked pasta; bring to a simmer over medium heat. Stir in beef mixture, sprinkle with black pepper, and garnish with green onion. armagazine.com/simple-hamburgerstroganoff PER 1⅔-CUP SERVING: 747 CAL; 37G FAT (18G SAT); 31G PRO; 71G CARB (3G FIBER, 9G SUGARS); 852MG SODIUM

“I sautéed the ground beef with a small chopped onion and about three cloves of minced garlic. I also used fresh mushrooms.” – DENA SPENCER

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Pasta PDQ 30-MINUTE MEALS “I added sun-dried tomatoes and chile flakes for a kick.” – TIMOTHY BLAKE SCHRITTER

“Get pancetta that’s thickly cut, then cube it so you get small pops of salty flavor. If it’s too thin, it spreads out and gives too much salty flavor overall.” – COOKING DADDY

T R A D I T I O N A L S PAG H E T T I A L L A C A R B O N A R A HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY IVAN ZETA

This dish was created in the Lazio region of Italy, the area around Rome, after World War II. Italians traditionally use guanciale (cured pork cheek), but pancetta works, too. If you substitute bacon, be sure it is unsmoked so it doesn’t overwhelm the other ingredients. ★★★★ 53 REVIEWS 2 tsp. olive oil 8 oz. guanciale (cured pork cheek), pancetta, or unsmoked bacon, diced 1 (16-oz.) pkg. spaghetti 3 eggs ⅓ cup grated Pecorino Romano or ParmigianoReggiano cheese ¼ tsp. salt ¼ tsp. black pepper, plus more to taste Chopped fresh parsley, for garnish 1. Heat oil in a large skillet over

medium heat. Add guanciale; cook, stirring occasionally, until evenly browned and crispy, 5 to 10 minutes. Transfer to paper towels to drain. 2 . Meanwhile, cook spaghetti

according to package directions until al dente. Reserving 1 cup pasta water, drain spaghetti and return to pot. 3. Whisk eggs, half of cheese, the salt, and pepper in a bowl until smooth. Gradually whisk in ½ cup of reserved pasta water. [This tempers the eggs so they won’t scramble when added to hot spaghetti.] Stir egg mixture into pasta until creamy and slightly cooled. Stir in guanciale. Top with remaining cheese and additional pepper. Stir in remaining ½ cup pasta water, a little at a time, to reach desired consistency. Garnish with parsley. armagazine.com/traditionalspaghetti-alla-carbonara PER 1¾- CUP SERVING: 758 CAL; 30G FAT (12G SAT); 36G PRO; 85G CARB (4G FIBER, 4G SUGARS); 931MG SODIUM

Rice and noodle bowls are smart vehicles for chooseyour-own-adventure dinners. Pair our base and sauce recipes with your favorite toppings for countless combinations. And everyone at the table will be…

Bowled Over H OW TO B U I L D A B OW L

Pick a base, select a sauce, and add your favorite toppings.

Bases The bowls in this story

Rice & Sauce Recipes P.68–69

showcase our Savory Coconut Rice, Yummy Korean Glass Noodles, and Garlic-Kale Quinoa recipes, but lots of things make good bases. Try other cooked pastas or grains; fresh chopped kale, romaine, or cabbage; cooked zoodles (zucchini noodles); or even roasted potatoes or cauliflower.

Sauces Try our recipes for

Chef John’s Chimichurri Sauce, Surprising and Spicy Peanut Sauce, or Tasty Tahini Dressing. Or dress up your base and toppings with prepared salsa, hot sauce, hoisin, soy sauce, or your favorite salad dressing.

Toppings FOR PROTEIN: Try

stir-fried tofu or grilled chicken, shrimp, pork, or steak—tossed with, drizzled with, or warmed in your sauce of choice. FOR VEG: Try

raw or roasted veggies; canned beans; chopped tomatoes, olives, or cucumbers; or sliced carrots, radishes, or avocados. FOR GARNISH: Try

fresh herbs, edible flowers, raw onion, toasted nuts, sesame seeds, coconut flakes, or a squeeze of lime.

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30-MINUTE MEALS

Divide Savory Coconut Rice among 4 large bowls. Top each with ½ cup grilled steak slices and ½ cup sautéed bell pepper and onion slices. Drizzle each bowl with 1 to 2 Tbsp. Chef John’s Chimichurri Sauce and, if desired, crushed red pepper. Serves 4

CHIMICHU RRI CAU LIFLOWER AND SHRIMP RICE BOWLS

Divide Savory Coconut Rice among 4 large bowls. Top each with ½ cup sautéed shrimp and ½ cup roasted cauliflower florets. Drizzle each bowl with 1 to 2 Tbsp. Chef John’s Chimichurri Sauce. Serve with lime wedges. Serves 4

CHIMI CH URR I CHICKEN RICE B OWLS

Divide Savory Coconut Rice among 4 large bowls. Top each with ½ cup sliced grilled chicken, ¼ cup chopped tomatoes, and several avocado slices. Drizzle each bowl with 1 to 2 Tbsp. Chef John’s Chimichurri Sauce. Garnish with chopped fresh cilantro. Serves 4

B ow l e d O ve r 3 0 - M I N U T E M E A L S

CHIM ICHURRI ST EAK RICE BOWLS

SHRIM P AN D TAHINI QUINOA BOWLS Divide Garlic-Kale Quinoa among 4 large bowls. Divide 2 cups sautéed or grilled shrimp, ½ cup chopped pitted Greek olives, and ½ cup chopped sun-dried tomatoes in oil among bowls. Drizzle each with 2 Tbsp. Tasty Tahini Dressing. Top with toasted pine nuts. Serves 4

CHICK EN AND CHICKPEA QUINOA BOWLS

Divide Garlic-Kale Quinoa among 4 large bowls. Divide 1½ cups pulled rotisserie chicken, 1 drained (15-oz.) can chickpeas, and ½ cup very thinly sliced red onion among bowls. Drizzle each with 2 Tbsp. Tasty Tahini Dressing. Garnish with fresh parsley leaves and sprinkle with black pepper. Serves 4

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P.68–69

SMO KED SALMON AND CUC UMBER Q UINOA BOWLS

Divide Garlic-Kale Quinoa among 4 large bowls. Divide 12 oz. flaked smoked salmon, 1½ cups sliced or chopped cucumber, and ½ cup very thinly sliced red onion among bowls. Drizzle each with 2 Tbsp. Tasty Tahini Dressing. Garnish with fresh dill leaves and sprinkle with black pepper. Serves 4

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Quinoa & Dressing Recipes

Noodle & Sauce Recipes P.68–69

CHICKEN AND BROCCOLI GLASS NOODLE BOWLS

Divide Yummy Korean Glass Noodles among 4 large bowls. Stir-fry 2 cups sliced chicken breast in oil with 1 cup broccoli florets and 1 cup sliced red bell pepper. Stir in 1⅓ cups Surprising and Spicy Peanut Sauce (or first transfer veggies to a bowl, if you prefer). Divide chicken-veggie mixture among bowls. Garnish with more sauce and thinly sliced green onion. Serves 4

B ow l e d O ve r 3 0 - M I N U T E M E A L S

PEANUT AND VEGGIE NOODLE BOW LS

Divide Yummy Korean Glass Noodles among 4 large bowls. Cut a drained 12-oz. pkg. extra-firm tofu into 1-inch cubes, then brown in oil. Remove from skillet. Stir-fry 1½ cups thinly sliced sugar snap or snow peas and 1½ cups matchstick-cut carrots in oil. Toss tofu with 1⅓ cups Surprising and Spicy Peanut Sauce. Divide tofu-veggie mixture among bowls. Garnish with more sauce and dry-roasted peanuts. Serves 4

BEEF AN D BAS IL NO OD LE BOWLS

Divide Yummy Korean Glass Noodles among 4 large bowls. Stir-fry 1 lb. thinly sliced steak in oil with 2 cups diagonally sliced bok choy. Stir in 1⅓ cups Surprising and Spicy Peanut Sauce (or first transfer veggies to a bowl, if you prefer). Divide

steak-veggie mixture among bowls. Garnish with more sauce and thinly sliced fresh basil. Serves 4

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Recipes

EDITOR’S TIP

no cooking needed The fresh herbs in chimichurri can turn brown if cooked, so it’s best to use this sauce as a dip or drizzle for things that are already cooked.

CHEF JOHN’S CHIMICHURRI SAUCE HANDS-ON 15 MIN TOTAL 15 MIN MAKES 1 CUP SUBMITTED BY CHEF JOHN

★★★★★ 141 REVIEWS

S AVO RY CO CO N U T R I C E HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY CHEF JOHN

★★★★☆ 35 REVIEWS 1½ cups jasmine or long-grain white rice 1¼ tsp. kosher salt 1 tsp. grated fresh ginger ½ tsp. crushed red pepper ¼ tsp. ground turmeric 1 (13.5- to 14-oz.) can light coconut milk 1 cup water 1 bay leaf ¼ cup toasted coconut (optional)

Put rice, salt, ginger, red pepper, and turmeric in a heavy-bottom saucepan. Stir in coconut milk and water until just combined. Bring to a boil over mediumhigh heat. Add bay leaf, cover pan, and reduce heat to low; simmer 12 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Top with coconut, if using. (Rice can be made 1 day ahead and chilled, covered. Reheat single portions in the microwave on High until heated through, about 1 minute.) armagazine.com/savory-coconut-rice PER 1¼- CUP SERVING: 319 CAL; 7G FAT (6G SAT); 4G PRO; 59G CARB (1G FIBER, 2G SUGARS); 370MG SODIUM

½ 4 3 ½ ¼ ¼ ¼ 1 ½ ¼

cup olive oil cloves garlic, chopped Tbsp. white wine vinegar tsp. salt tsp. cumin tsp. crushed red pepper, or more to taste tsp. freshly ground black pepper cup packed flat-leaf Italian parsley cup packed fresh cilantro cup packed fresh oregano

Put all ingredients in a food processor or high-powered blender. Pulse 2 to 3 times, then scrape down sides with a rubber spatula; repeat until a thick sauce forms, about 12 times. (Sauce can be made up to 1 week ahead and chilled, covered. Or you can freeze it in an ice cube tray, transfer cubes to a zip-top plastic freezer bag, and freeze up to 3 months.) armagazine.com/chef-johns-chimichurri PER TBSP.: 65 CAL; 7G FAT (1G SAT); 0G PRO; 1G CARB (1G FIBER, 0G SUGARS); 76MG SODIUM

“I made this with brown rice (using 1 cup rice and 1½ cups water), and it was still delicious. Unique for me, and hubby liked it, too.” – MRSZELL

“Very good blend of flavors! I might use more kale next time, but it’s wonderful as is.” – BRENDA VAUGHN

G A R L I C- K A L E Q U I N OA HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY MELANIE

★★★★☆ 30 REVIEWS 1 2 3 1½ ⅔ ½ ½ ¼

Tbsp. olive oil cups packed chopped kale cloves garlic, minced cups water cup uncooked quinoa tsp. salt tsp. sesame oil tsp. black pepper

Heat oil in a saucepan over medium heat. Add kale and garlic; cook, stirring, until kale is wilted and garlic is fragrant, about 2 minutes. Stir in remaining ingredients. Reduce heat to mediumlow and simmer, covered, until water has been absorbed, 15 to 20 minutes. (Quinoa can be made up to 3 days ahead and chilled, covered. Reheat single portions in a microwave on High until heated through, about 1 minute.) armagazine.com/garlic-kale-quinoa PER ⅔-CUP SERVING: 160 CAL; 6G FAT (1G SAT); 6G PRO; 22G CARB (3G FIBER, 1G SUGARS); 308MG SODIUM

– BDUBS007

“I toned it down a bit for the fam (half the sriracha and only a sprinkle of crushed red pepper). I didn’t have sesame oil, so I used olive oil. It turned out great!” – FLUXPRIME

Y U M M Y KO R E A N G L A S S NOODLES (JAP CHAE) HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SARAHANDTHECITY

★★★★★ 29 REVIEWS

TA S T Y TA H I N I D R E S S I N G HANDS-ON 10 MIN TOTAL 10 MIN MAKES ABOUT 1 CUP SUBMITTED BY MISHUGANA

★★★★ 85 REVIEWS ¼ cup olive oil 2 Tbsp. less-sodium soy sauce or tamari 2 Tbsp. tahini (sesame paste) 1 Tbsp. lemon juice 1 Tbsp. red wine vinegar 1 tsp. minced fresh ginger 1 clove garlic, minced or pressed ⅛ tsp. black pepper

Blend all ingredients in a blender until smooth, or whisk together vigorously in a small bowl. (Dressing can be made up to 1 week ahead and chilled, covered.) armagazine.com/tasty-tahini-dressing PER SCANT TBSP.: 44 CAL; 4G FAT (1G SAT); 1G PRO; 1G CARB (0G FIBER, 0G SUGARS); 55MG SODIUM

EDITOR’S TIP

other noodle options In place of softened sweet potato vermicelli, you can substitute 12 to 16 oz. of wheat or rice vermicelli, prepared according to package directions, or a pound of zoodles (zucchini noodles), sautéed until tender.

1 (12- to 16-oz.) pkg. sweet potato vermicelli [You can find these thin dried noodles at Asian markets. Though they often appear dull gray in the package, they become almost translucent— hence the nickname “glass noodles”—and pleasantly chewy when cooked.] ½ cup boiling water ½ cup less-sodium soy sauce ¼ cup packed brown sugar 3 Tbsp. vegetable oil 1 tsp. toasted sesame seeds 1. Break vermicelli bundle in half and

divide among 2 extra-large bowls. Add hot tap water to cover. Let stand 10 minutes to soften; drain. Snip noodles into 5-inch lengths with kitchen shears; transfer to a bowl. 2 . In a small bowl, whisk together boiling water, soy sauce, and brown sugar; pour over noodles. Let stand 2 minutes. 3. Heat oil in a large skillet over medium heat. Add noodle mixture; cook, stirring, until noodles become translucent and just begin to brown, about 5 minutes. Serve hot. Sprinkle with sesame seeds just before serving. armagazine.com/yummy-korean-glassnoodles PER 1¼-CUP SERVING: 454 CAL; 12G FAT (1G SAT); 4G PRO; 83G CARB (0G FIBER, 81G SUGARS); 870MG SODIUM

SURPRISING AND SPICY PEANUT SAUCE HANDS-ON 10 MIN TOTAL 25 MIN MAKES 1 CUP SUBMITTED BY SUNNYDAYSNORA

★★★★★ 30 REVIEWS 2 ½ 2 1½ ½ ½ ¼ 1 3

tsp. toasted sesame oil cup chopped onion Tbsp. sriracha sauce tsp. minced garlic tsp. crushed red pepper, or more to taste cup water cup creamy peanut butter Tbsp. sugar Tbsp. ketchup

Heat sesame oil in a saucepan over medium heat. Add onion, sriracha, garlic, and red pepper; cook, stirring, until onion is tender, about 5 minutes. Add water and remaining ingredients; cook, stirring, until smooth. Reduce heat to low and cook just until heated through. (Sauce can be made up to 1 week ahead and chilled, covered.) armagazine.com/surprising-and-spicypeanut-sauce PER TBSP.: 40 CAL; 3G FAT (1G SAT); 1G PRO; 4G CARB (0G FIBER, 2G SUGARS); 95MG SODIUM

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B ow l e d O ve r 3 0 - M I N U T E M E A L S

“For such a simple, quick recipe, these noodles were absolutely fantastic!”

Pick-Me-Ups With some bread and imagination, anything’s possible. These sandwiches, wraps, sliders, and paninis will get you started.

“I added mushrooms for a true Philly sandwich. I also used a variety of cheeses, but my favorite was Manchego, which gave it an edge.” – CRYSTAL S

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EDITOR’S TIP

quicker cuts Freezing the steak 20 to 30 minutes will make it easier to slice into strips. Or you can skip slicing altogether and buy stir-fry beef strips instead of a whole steak.

“It tastes great if you put steak seasoning on the meat in the a.m. and let it sit until dinnertime. Then there’s no need to season with the salt and pepper.” – EDNAC3

P H I L LY C H E E S E S T E A K S A N DW I C H W I T H G A R L I C M AYO 2 . Stir together mayonnaise and garlic

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY TERA

★★★★★ 738 REVIEWS ½ 1 1 1

2 2 ¾ 1 4 1 ½

cup mayonnaise clove garlic, minced Tbsp. olive oil lb. beef round steak, cut into thin strips green bell peppers, cut into ¼-inch strips onions, sliced into rings tsp. salt tsp. black pepper hoagie rolls, split lengthwise and toasted (8-oz.) pkg. shredded mozzarella cheese tsp. dried oregano

1. Preheat oven to 500°F. Line a

baking sheet with foil.

in a small bowl. Cover and chill. 3. Heat oil in a large skillet over medium heat. Add beef; cook, stirring occasionally, until lightly browned, about 3 minutes. Remove from skillet. 4 . Stir bell peppers, onions, salt, and black pepper into skillet. Cook until vegetables are tender, about 5 minutes. Return beef to skillet and stir to combine. 5. Spread each hoagie roll with 2 Tbsp. chilled garlic mayo and put on prepared baking sheet. Divide beef mixture among rolls. Stir together cheese and oregano in a bowl, then sprinkle over sandwiches. 6. Bake until cheese is melted and slightly browned, about 5 minutes. armagazine.com/philly-cheesesteaksandwich-with-garlic-mayo PER SANDWICH: 764 CAL; 41G FAT (12G SAT); 50G PRO; 51G CARB (5G FIBER, 8G SUGARS); 1,445MG SODIUM

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P E S TO G R I L L E D C H E E S E S A N DW I C H HANDS-ON 5 MIN TOTAL 15 MIN SERVES 1 SUBMITTED BY RASSA2

★★★★★ 224 REVIEWS 1 2 1 1 2 1

tomato, and American cheese. 2 . Spread remaining 1½ tsp. pesto on unbuttered side of second bread slice; transfer, pesto side down, to sandwich in skillet. Cook until golden, 3 to 4 minutes per side. (Reduce heat if needed to prevent overbrowning.)

Tbsp. butter, softened slices Italian bread Tbsp. prepared basil pesto slice provolone cheese thin slices tomato slice American cheese

1. Heat a skillet over medium heat.

Spread butter on 1 side of both bread slices. Spread 1½ tsp. pesto on unbuttered side of 1 slice; transfer, buttered side down, to skillet. Top with provolone,

armagazine.com/pesto-grilledcheese-sandwich VEGETARIAN PER SANDWICH: 503 CAL; 37G FAT (20G SAT); 20G PRO; 24G CARB (2G FIBER, 2G SUGARS); 1,108MG SODIUM

“These are fantastic sandwiches. The only change I made was to add some thinly sliced red onion, which makes it even better.” – SPINMOM

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30-MINUTE MEALS

“I served this with Rachel’s Tomato Basil Soup from the site. This meal was something I would expect in a fancy bistro. I can’t wait for lunch today so I can have more!” – VALORIEC

HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY BETTY SOUP

EDITOR’S TIP

speed thawing

★★★★★ 2 REVIEWS For Fish 4 (4- to 6-oz.) white fish fillets (such as cod, flounder, or tilapia), ½ to 1 inch thick, thawed if frozen ¼ cup flour ½ tsp. black pepper ¼ tsp. salt ¼ tsp. garlic powder 1 egg 1 Tbsp. water ½ cup panko bread crumbs ¼ cup cornmeal For Chipotle Slaw ⅓ cup sour cream ¼ cup mayonnaise 1 Tbsp. fresh lime juice ¼ tsp. salt ¼ tsp. ground chipotle pepper 3 cups packaged coleslaw mix ¼ cup chopped fresh cilantro 4 hoagie buns, split and toasted 2 Tbsp. crumbled queso fresco 4 lime wedges, for garnish Prepare Fish 1. Preheat an air fryer to 400°F. Coat fryer basket with cooking spray. 2 . Rinse fillets and pat dry with paper towels. Stir together flour, pepper, salt, and garlic powder in a shallow dish. In another shallow dish, whisk together egg and water. In a third shallow dish, stir together panko and cornmeal. 3. Dredge fillets in flour mixture, shaking off excess. Dip in egg mixture, then dredge in bread crumb mixture. Coat with cooking spray. Working in batches as needed, arrange fillets in a single layer in fryer basket. Cook until browned and fish flakes easily with a fork, 6 to 10 minutes. Make Chipotle Slaw 4 . Meanwhile, stir together sour cream, mayonnaise, lime juice, salt, and ground chipotle pepper in a bowl. Add coleslaw mix and cilantro; toss to coat. Serve fish on buns topped with slaw and queso fresco. Garnish with lime wedges. armagazine.com/air-fried-crispypo-boys HIDDEN GEM PER SANDWICH: 533 CAL; 19G FAT (4G SAT); 34G PRO; 56G CARB (4G FIBER, 5G SUGARS); 907MG SODIUM

To quickly thaw frozen fish, put it in a zip-top bag and submerge in cold water.

“I made the fish but cut the fillets into strips and used them and the slaw to make fish tacos. I topped them with shredded cheese and a squeeze of lime.” – CAROL CASTELLUCCIMILLER

P i c k- M e - U p s 3 0 - M I N U T E M E A L S

A I R - F R I E D C R I S PY F I S H P O ’ B OYS W I T H C H I P OT L E S L AW

CHICKPEA SALAD S A N DW I C H E S

EDITOR’S TIP

how to pack it

HANDS-ON 25 MIN TOTAL 25 MIN SERVES 6 SUBMITTED BY STRAWBERRYCANDY32

Wrap sandwiches in wax paper or parchment paper and add them to the top layer of your cooler or basket so they don’t get crushed.

★★★★ 8 REVIEWS 2 (15-oz.) cans chickpeas, rinsed and drained 1 cup minced carrot 1 cup minced celery 1 cup minced red bell pepper ¾ cup minced cucumber ⅔ cup minced zucchini ½ cup minced red onion ½ cup minced green onion ¼ cup Italian salad dressing 3 garlic cloves, minced 2 Tbsp. capers, with liquid ¼ tsp. paprika ¼ tsp. salt ⅛ tsp. black pepper ⅛ tsp. cayenne pepper 12 slices whole-wheat bread or Italian bread 1 to 2 Tbsp. olive oil, or as needed 1. Mash chickpeas with a fork in a

very large bowl. Stir in carrot, celery, bell pepper, cucumber, zucchini, red onion, green onion, Italian dressing, garlic, capers, paprika, salt, black pepper, and cayenne. 2 . Spoon chickpea mixture on half the bread slices. Brush oil on 1 side of remaining slices and put, oiled sides down, on sandwich. armagazine.com/chickpea-saladsandwiches HEALTHY VEGETARIAN VEGAN PER SANDWICH: 306 CAL; 8G FAT (1G SAT); 13G PRO; 47G CARB (10G FIBER, 10G SUGARS); 633MG SODIUM

“I made this on whole-grain bread, and I’ve also served it inside an avocado for a different look. The creaminess of the avocado made it delicious.” – BUCKWHEAT QUEEN

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30-MINUTE MEALS

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY KRISTINE

★★★★★ 103 REVIEWS 1½ cups cubed smoked or cooked skinless chicken breast (6 oz.) 1 cup seedless grapes, halved [For extra color, we used diced peach for half the grapes.] ½ cup diced red onion 3 thin stalks celery, diced (1½ cups) ¼ cup fresh basil leaves, cut into thin strips ¾ cup mayonnaise ½ tsp. salt ½ tsp. black pepper 1 cup slivered almonds, chopped and roasted 6 large flour tortillas or wraps 6 large lettuce leaves

1. Stir together chicken, grapes, onion,

celery, basil, mayonnaise, salt, and pepper in a large bowl. Chill, covered, at least 15 minutes or up to 1 day. Stir in almonds just before assembling wraps. 2 . Warm tortillas briefly in microwave, if desired. [The tortillas are fine at room temp, but they roll easier with a little warm-up.] Center a lettuce leaf on each tortilla. Spoon ⅔ cup chicken salad onto each leaf. Fold sides over salad and roll up each wrap tightly. armagazine.com/chicken-wraps-withgrapes-and-almonds HEALTHY PER WRAP: 590 CAL; 36G FAT (6G SAT); 22G PRO; 47G CARB (6G FIBER, 7G SUGARS); 879MG SODIUM

“I couldn’t believe how good this was! The very thing that I was wary of—the grapes—made all the difference.” – ANNA MARIE

“I could not find smoked chicken, so I subbed smoked turkey from the deli. It turned out great.” – DHILLY

P i c k- M e - U p s 3 0 - M I N U T E M E A L S

CHICKEN WRAPS WITH GRAPES AND ALMONDS

SOUTHWEST

Roll-Ups Substitute flour tortillas and ½ cup shredded pepper Jack cheese, then add chili powder. Put 2 tortillas on a baking sheet. Stir together 2 Tbsp. dressing and 1 tsp. chili powder in a small bowl, then spread half on each tortilla. Top tortillas with turkey, cheese, spinach, red peppers, and avocado. Roll up tightly and bake in a 350°F oven until cheese melts, 5 to 7 minutes.

T U R K E Y-AVO C A D O PA N I N I HANDS-ON 10 MIN TOTAL 15 MIN SERVES 2 SUBMITTED BY AMANDA

★★★★★ 58 REVIEWS 4 2 2 1 ¼

BAGEL

Clubs

Use thin bagels and substitute tomato and bacon for the red peppers. Assemble sandwiches, adding 1 slice tomato and 2 slices cooked bacon to each before putting on bagel tops. Bake in a 350°F oven until cheese melts, 5 to 7 minutes.

slices crusty white bread tsp. olive oil slices provolone cheese cup fresh spinach leaves cup roasted red peppers, sliced into thin strips ¼ lb. mesquite smoked turkey, thinly sliced ½ ripe avocado, thinly sliced 2 Tbsp. creamy salad dressing, such as Miracle Whip 1. Brush 1 side of 2 bread slices

with ½ tsp. oil each. Arrange, oiled sides down, in a panini press. Layer each with 1 slice cheese and half of the spinach, red peppers, turkey, and avocado. Spread 1 Tbsp. dressing on each remaining bread slice and put, dressing side down, on each sandwich. Brush tops with remaining ½ tsp. oil. 2 . Close panini press and cook until bread is toasted and crisp and cheese has melted, 5 to 8 minutes. [No panini press? Two skillets will do the trick. Put the assembled sandwiches in a skillet over medium heat, top them with another skillet, and add a couple unopened cans of food for extra weight. Cook sandwiches until golden brown,3 to 4 minutes. Turn over and re-cover, and cook 3 to 4 minutes more.] armagazine.com/turkeyavocado-panini PER SERVING: 503 CAL; 23G FAT (7G SAT); 27G PRO; 46G CARB (4G FIBER, 4G SUGARS); 1,215MG SODIUM

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30-MINUTE MEALS

HANDS-ON 30 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY RACHAEL RAY EVERY DAY

★★★★★ 1 RATING 1¼ 1 2 ½ ½ 4 1½ ½ 1

1 8 1

lb. ground beef Tbsp. chili powder tsp. garlic powder tsp. salt tsp. cumin slices cheese, cut in half cups (lightly packed) fresh cilantro leaves, plus more for garnish cup mayonnaise jalapeño chile, seeded and coarsely chopped Tbsp. fresh lemon juice slider buns, toasted cup shredded cabbage

1. Heat an outdoor grill to medium-

high heat (375°F to 450°F). 2 . Mix together ground beef, chili powder, garlic powder, salt, and cumin in a large bowl. Form into 8 patties. Lightly oil grill grate, then grill patties 3 minutes per side. Top with cheese during last minute of grilling. 3. Purée cilantro, mayonnaise, jalapeño, and lemon juice in a food processor or blender. Spread mixture on bottom half of buns. Top with cabbage, patties, and bun tops. armagazine.com/spicy-sliders HIDDEN GEM PER SLIDER: 367 CAL; 22G FAT (6G SAT); 23G PRO; 20G CARB (2G FIBER, 4G SUGARS); 543MG SODIUM

P i c k- M e - U p s 3 0 - M I N U T E M E A L S

SPICY SLIDERS

Air Fryer

Top 10 Kitchen Tools The right tools make cooking faster and more fun. We turned to our community of home cooks to ask which tools they just can’t live without. By Karla Walsh The average kitchen remodel costs $25,584, according to HomeAdvisor. Luckily, you don’t need to renovate the whole room to make cooking faster, more enjoyable, and way more delicious. Cut the stress and score restaurant-quality results at home with these 10 kitchen tools loved

by the Allrecipes Allstars, a group of passionate and actively engaged community members. From blending to baking and braising, cooking with these tools will be a breeze. (Pricing and product availability vary by retailer; most of these are available on Amazon.com.)

Microplane This small kitchen tool is great at grating. “I love my microplane. It’s perfect for shaving exactly the right amount needed of hard cheeses, garlic, ginger, nuts, nutmeg, cinnamon, and citrus zest,” Diana71 says. “The texture is perfect without picking up a knife!” JrBaker also keeps it on hand to grate chocolate onto food for a showy garnish come dessert time. Microplane Premium Classic Series Zester/Grater, $15

All the crunch for far fewer calories. Yoly has ditched deep-frying for the air fryer—essentially a small convection oven in a small countertop appliance. “Everything can be done in a few minutes, including frying pork chops, chicken, grilled cheese sandwiches, corn tortillas, and even donuts. I use it to reheat leftovers as well. Minimal cleaning is also a big plus,” Yoly says. If that wasn’t enough to sway you, take it from MrsWoflie: “OMG, my air fryer! Where in the world has this been my whole life?!” Ultrean 5.8-Qt. Air Fryer, $80

Wüsthof Classic Knives A sharp kitchen knife is essential for dicing, slicing, and scoring. Thousands of people visit the emergency room each year after injuries related to kitchen knives, according to the University of Rochester Medical Center—and many are a result of blunt tools not cut out for the job. “Every kitchen needs a quality knife set,” says TheDailyGourmet. And a 10-inch chef’s knife, included in most knife sets, is the ultimate multitasker, Bd.weld says. Wüsthof Classic 7-Piece Knife Block Set, $350

Vitamix Blender Go ahead, give it a whirl, says TheDailyGourmet. “One of my shining stars in my kitchen is my Vitamix. It’s a true workhorse! I can DIY different types of flour, blend nut and seed butters, knead dough, blend smoothies, mix and warm piping-hot soup, create ice cream custard, and more,” she explains. Yoly uses hers on an almost-daily basis, and she’s especially fond of the new Vitamix Aer Disc Container that “whips cream beautifully, incorporates air into baking batters, and can muddle different foods without blending them.” While many copycat blenders are on the market, nothing competes with the original Vitamix blender, TheDailyGourmet adds. “It’s like comparing a moped to a Harley,” she says. Vitamix Explorian ProfessionalGrade 48-Oz. Blender, $350 Vitamix Aer Disc 48-Oz. Container, $140

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Ice Cube Tray Sure, it can create cubes to chill your glass of fresh-squeezed lemonade. But an ice cube tray can also help you make major strides to cut down on food waste, reports Tammy Lynn. “I bought two different sizes of ice cube trays about five years ago, and they have changed my cooking habits forever. I always thought they were just for water, but that’s not the case. In the small 2-oz. ones, I freeze leftover coffee, juice, or coconut milk for frozen drinks. I preserve fresh herbs in water for future use,” she says. In larger, quarter-cup wells, Tammy Lynn freezes homemade broth and vegetable purées to add to soups or sauces. Once she gets them icy, she pops the cubes out of the tray and stores them in labeled plastic bags so that it’s never a guessing game. This also leaves the trays free for another round. Silicone Ice Cube Trays with Lids, $15 for two

Instant Pot This kitchen tool steams rice, cooks chili, and sears meats. Tammy Lynn vows it’s worthy of all the buzz. “I use my Instant Pot at least twice a week,” she says. “It has essentially replaced my slow cooker. I can put all of the ingredients in an hour before dinner, and the resulting entrée is so flavorful and tender. Steel-cut oats have now become a staple in my diet because they are so much easier to cook in the Instant Pot than on the stove.” Instant Pot Ultra 10-in-1 6-Qt. Multicooker, $140

All-Clad StainlessSteel Skillets More delicious dinners with fewer dishes? Sold. “I love my All-Clad 12-inch skillets,” Bibi says. “I have three, and they are always in use. The size allows four servings of a main dish, and the meal can either finish on the stovetop or in the oven since they are plastic-free. The pans are also large enough for a family-size stir-fry. I can do without a lot of things, but not my skillets!” All-Clad 12-Inch D5 Skillet, $195

KitchenAid Stand Mixer or Hand Mixer Mixers aren’t just for bakers. “A KitchenAid stand mixer is great to blend batters and doughs for baking, of course, but I also use it to shred meat with the paddle attachment,” SunnyDaysNora says. “I’m looking forward to trying my new meat grinder and sausage-making attachments. I get a lot of use out of the ice cream maker attachment over the summer.” The totally-worth-the-splurge tool “can whip up mashed potatoes or brownie batter in minutes,” Sandra92083 says. If you’re not quite ready to invest the dough (and the space) in a stand mixer, Kim says a KitchenAid hand mixer can do many similar tasks. “I have a stand mixer too, but honestly, the little handheld one is my go-to for just about anything from whipping cream and mashing potatoes to mixing thick gingerbread cookie dough. Plus, the beaters actually get all the stuff off the bottom and sides of the bowls, unlike the stand mixer. I have had mine for years and years, and it’s still going strong,” she says. KitchenAid 5-Qt. Artisan Stand Mixer, $430 KitchenAid 5-Speed Hand Mixer, $45

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30-MINUTE MEALS

Thermapen Don’t sweat food safety. A trusty kitchen thermometer can help you keep your cool—and cook food to its proper doneness. “The Thermapen is nice for baking bread and ensuring that chicken is cooked through,” Coops says. “Being colorblind, chicken never looks pink to me!” ThermaPro Waterproof Digital Thermometer, $18

Adjustable Measuring Cup Basic liquid measuring cups do the job, but once you upgrade to an adjustable model, you’ll never go back. Especially when you’re trying to portion out items that are sticky or tricky to measure, such as peanut butter or honey. “When you’re measuring, say, sour cream, the closed end of the inner tube is up,” JoeyJoan says. “You simply select the amount you want, put the sour cream in, and push the inner tube up. The sour cream comes up and out with no real scraping, and you don’t leave any in the tube.” OXO Good Grips 2 Cup Adjustable Measuring Cup, $12

EDITOR’S TIP

don’t peek Every time you lift your slow cooker’s lid, you release heat, adding 30 minutes to the cook time.

Hands Off! That half-hour you usually spend getting dinner on the table? Cut it in half if you do hands-on prep earlier in the day and let your Instant Pot or slow cooker handle the rest. And when it’s dinnertime, all you have to do is open a lid!

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30-MINUTE MEALS

HANDS-ON 15 MIN TOTAL 5 HR, 45 MIN SERVES 8 SUBMITTED BY CRANCHERRY

★★★★★ 90 REVIEWS

For a quick and easy side dish, look for prepared mashed potatoes in the refrigerated section or freezer aisle of your grocery store. 1 (4-lb.) boneless beef chuck pot roast 1 Tbsp. Montreal steak seasoning 2 Tbsp. olive oil 1 beef bouillon cube 1 cup hot strong black coffee 1 (8-oz.) can tomato sauce 4 to 5 tsp. Worcestershire sauce 1 tsp. dried oregano Fresh chopped parsley, for garnish

“I put sliced onion under the meat. I also added baby red potatoes and carrots on top and around the meat so a complete meal would be ready when I got home.” – MRS. S

1. Rub roast with steak seasoning. Heat oil

in a large skillet over medium-high heat. Sear roast until browned, about 5 minutes per side; transfer to a 5- to 6-qt. slow cooker, halving to fit if needed. 2 . Dissolve bouillon cube in hot coffee in a bowl. Stir in tomato sauce, Worcestershire, and oregano; pour over roast. 3. Cook, covered on High 5½ to 6 hours or on Low 11 to 12 hours, until beef is tender. Skim off fat from jus. Garnish with parsley. If desired, serve over mashed potatoes or polenta. armagazine.com/slow-cooker-pot-roastau-jus PER SERVING (5 OZ. BEEF AND ½ CUP JUS): 318 CAL; 10G FAT (3G SAT); 34G PRO; 21G CARB (2G FIBER, 3G SUGARS); 1,051MG SODIUM

Hands Off! 30-MINUTE MEALS

S LOW CO O K E R P OT R OA S T A U J U S

I N S TA N T P OT CO CO N U TC U R RY C H I C K E N HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 8 SUBMITTED BY HELENE CHOI

★★★★ 89 REVIEWS 1 1 2 3 ⅛ 1

“I used tomato paste in place of tomato sauce and also used just the solid portion of the coconut milk. I think the sauce was a perfect consistency!”

1 1 2 ¼ ¼ 1 2

– JENT

Tbsp. coconut oil cup chopped onion cloves garlic, chopped Tbsp. curry powder tsp. cayenne pepper (14.5-oz.) can diced tomatoes, with juices (8-oz.) can tomato sauce Tbsp. sugar lb. boneless, skinless chicken breasts tsp. kosher salt tsp. black pepper (14-oz.) can coconut milk (8.5 oz.) pouches microwavable basmati rice Chopped cilantro and lime wedges, for garnish

1. Heat coconut oil in an electric

“To make mine thicker and to blend the flavors more, I cooked the full can of coconut milk right in with the rest of the ingredients, rather than adding it at the end.” – ILA

multicooker set on Sauté. Stir in onion; cook 1 minute. Stir in garlic, 2 Tbsp. curry powder, and the cayenne; cook 2 minutes. Turn off cooker and stir in diced tomatoes, tomato sauce, and sugar. 2 . Prick holes in chicken using a fork; sprinkle with salt, black pepper, and remaining 1 Tbsp. curry powder. Transfer chicken to multicooker. 3. Close and lock lid; turn venting knob to seal. Select High Pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. 4 . Let pressure release naturally, 5 to 10 minutes. Carefully remove lid. Transfer chicken to a plate, shred with 2 forks, then return to cooker. Select Sauté; cook, stirring, until liquid is lightly boiling, 2 to 3 minutes. Select Keep Warm. Stir in coconut milk; cook 10 minutes more to allow flavors to blend. 5. Meanwhile, cook rice according to package directions. Fluff with a fork. Serve chicken mixture over rice and garnish with cilantro and lime wedges. armagazine.com/curry-chicken GLUTEN-FREE PER SERVING (1 CUP CHICKEN MIXTURE AND ½ CUP RICE): 522 CAL; 17G FAT (13G SAT); 32G PRO; 60G CARB (4G FIBER, 6G SUGARS); 304MG SODIUM

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30-MINUTE MEALS

HANDS-ON 15 MIN TOTAL 8 HR, 25 MIN SERVES 8 SUBMITTED BY EMILY.WEAVER.BROWN

★★★★ 73 REVIEWS

The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp cheddar cheese, and chopped fresh cilantro. 2 1 1 2 5 1 1 1

lb. ground beef lb. bulk hot Italian sausage cup chopped onion cloves garlic, minced Tbsp. chili powder Tbsp. cumin tsp. coriander (28-oz.) can low-sodium diced tomatoes 1 (15-oz.) can no-salt-added tomato sauce

Hands Off! 30-MINUTE MEALS

E M I LY ’ S C H I P OT L E C H I L I

2 tsp. minced canned chipotle peppers in adobo sauce ¼ tsp. black pepper 1 (15-oz.) can kidney beans, rinsed and drained (optional) 1 (6-oz.) can tomato paste Salt, to taste 1. Cook ground beef, sausage, and

onion in a 12-inch skillet over mediumhigh heat until browned and crumbly, about 8 minutes. Drain, then stir in garlic, chili powder, cumin, and coriander. Cook, stirring, until fragrant, about 1 minute. 2 . Stir meat mixture, diced tomatoes, tomato sauce, chipotle peppers, and black pepper into a 6-qt. slow cooker. Cook, covered, on Low, 8 to 10 hours. Stir in kidney beans (if using) and tomato paste 1 hour before chili is done. Season to taste with salt. armagazine.com/emilys-chipotle-chili PER 1¼-CUP SERVING: 504 CAL; 30G FAT (10G SAT); 35G PRO; 27G CARB (7G FIBER, 11G SUGARS); 942MG SODIUM

EDITOR’S TIP

no peppers? no problem! If you don’t have canned chipotle peppers on hand, you can substitute a couple teaspoons of ground dried chipotle pepper. ALEXA-ENABLED!

Just say, “Alexa, ask Allrecipes for Emily’s Chipotle Chili.” She’ll guide you through the recipe step by step— all hands-free!

“Really awesome! I used about ¾ lb. ground turkey to keep it heart-healthy, and used a little less chili powder. I added two more cloves of garlic because I love garlic.” – CURVALICIOUS

I N S TA N T P OT C H I C K E N C ACC I ATO R E HANDS-ON 25 MIN TOTAL 1 HR, 10 MIN (INCLUDES BUILDING AND RELEASING PRESSURE) SERVES 4 SUBMITTED BY DIANA71

★★★★★ 192 REVIEWS 2 Tbsp. olive oil 4 (6-oz.) bone-in, skinless chicken thighs 1½ cups chopped celery 1½ cups sliced fresh mushrooms ½ cup chopped onion 2 cloves garlic, minced 1 (14.5-oz.) can stewed tomatoes, with juices 2 Tbsp. tomato paste 2 tsp. herbes de Provence ¾ cup low-sodium chicken broth 2 Tbsp. dry red wine ¼ tsp. salt Fresh thyme sprigs, for garnish 1. Heat oil in an electric multicooker

set on Sauté. Add chicken; cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in cooker. 2 . Add celery, mushrooms, and onion; cook, stirring, until tender, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Return chicken to cooker; add tomatoes and tomato paste. Sprinkle with herbes de Provence and pour in broth. 3. Close and lock lid. Set multicooker on High Pressure to cook 11 minutes. Let pressure release naturally, about 5 minutes. Carefully release remaining pressure and open lid. Reserving sauce in cooker, transfer chicken to a plate and cover. 4 . Set multicooker on Sauté. Stir in wine and salt; boil, uncovered, until thickened, about 10 minutes. Serve sauce with chicken. Garnish with thyme, and, if desired, serve over polenta.

“Instead of leaving the chicken thighs whole, after cooking I broke them up for a shredded look.” – MMONFORTE

“This is delicious over cauliflower rice! I sprinkled some oregano and thyme in with the vegetables. I’ll add this one to the ‘make again’ list.”

armagazine.com/instant-potchicken-cacciatore HEALTHY GLUTEN-FREE PER SERVING: 300 CAL; 13G FAT (3G SAT); 32G PRO; 13G CARB (3G FIBER, 7G SUGARS); 592MG SODIUM

– BEORNE

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30-MINUTE MEALS

HANDS-ON 15 MIN TOTAL 8 HR, 35 MIN SERVES 8 SUBMITTED BY SHANNON :)

★★★★☆ 364 REVIEWS 1 2 2 2 1 ½ ½ ½ 3 ½ 1½ 2

Tbsp. paprika tsp. dried thyme tsp. salt tsp. black pepper tsp. onion powder tsp. garlic powder tsp. cayenne pepper tsp. cumin lb. beef brisket, trimmed tsp. liquid smoke cups barbecue sauce (15 oz.) Tbsp. Worcestershire sauce

1. Stir together paprika, thyme, salt,

black pepper, onion powder, garlic powder, cayenne, and cumin in a small bowl. Rub brisket with liquid smoke to coat, then rub with spice mixture.

(Brisket can be rubbed 1 day ahead and chilled, well wrapped.) 2 . Stir together barbecue sauce and Worcestershire in a 6-qt. oval slow cooker. Add brisket and turn to coat with sauce. Cook, covered, on Low until fork-tender, 8 to 10 hours. 3. Transfer brisket to a cutting board. Let stand, loosely covered with foil, 20 minutes. Cut meat across the grain into ¼- to ½-inch slices and serve with sauce. If desired, serve with buns and pickles. armagazine.com/busy-daybarbecue-brisket PER SERVING (6 OZ. BRISKET AND ⅓ CUP SAUCE): 370 CAL; 24G FAT (9G SAT); 18G PRO; 19G CARB (1G FIBER, 0G SUGARS); 1,194MG SODIUM

“Great recipe even without the liquid smoke. I need to try it with potatoes next time.” – NEREIDIA

EDITOR’S TIP

a crazy busy day? You can trim prep time even more by swapping out the spice rub for your favorite barbecue seasoning.

Hands Off! 30-MINUTE MEALS

B U S Y- DAY BARBECUE BRISKET

Breakfast is always a bright idea—especially when you have it for dinner. These dishes feed hungry folks fast, any time of day.

Breakfast for Dinner “My mom had the great idea to dress this up with some fresh fruit (plums and bananas) alongside fried red potatoes with onions and bell peppers.” – BRAD FOSTER

no black beans? No worries. Most any plain canned beans will work in this recipe. Pinto beans or chickpeas are especially delicious.

B L AC K B E A N B R E A K FA S T B OW L S HANDS-ON 10 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY MATT D

★★★★★ 81 REVIEWS

This quick and easy breakfast is loaded with protein and flavor from layers of black beans, scrambled eggs, avocados, and salsa. 1 8 ¼ ¼

Tbsp. olive oil eggs, lightly beaten tsp. salt tsp. black pepper

1 (15-oz.) can black beans, rinsed and drained 2 Tbsp. chopped fresh cilantro 2 avocados, peeled and sliced ½ cup chilled fresh salsa or pico de gallo Heat oil in a large skillet over medium heat. Add eggs, salt, and pepper; cook, stirring, until eggs are set, 3 to 5 minutes. Put beans in a microwave-

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30-MINUTE MEALS

safe bowl; microwave, covered, until warm, about 1 minute. Stir in cilantro. Divide warmed beans among 4 serving bowls. Top each with eggs, avocado slices, and salsa. armagazine.com/black-beanbreakfast-bowls HEALTHY VEGETARIAN PER BOWL: 370 CAL; 23G FAT (5G SAT); 18G PRO; 22G CARB (8G FIBER, 2G SUGARS); 650MG SODIUM

B re a k fa s t f o r D i n n e r 3 0 - M I N U T E M E A L S

EDITOR’S TIP

COT TAG E C H E E S E B A K E HANDS-ON 5 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY MANDIE

★★★★☆ 40 REVIEWS 2 cups low-fat cottage cheese 1 (10-oz.) pkg. frozen chopped spinach, thawed and drained thoroughly [Press out excess water in a sieve. Otherwise, the casserole will be too watery.] 2 eggs, beaten ½ cup grated Parmesan cheese ¼ tsp. garlic powder (optional) ¼ tsp. black pepper ⅛ tsp. salt Toasted bread crumbs (optional)

1. Preheat oven to 350°F. Coat six

6-oz. ramekins with cooking spray. 2 . Stir together all ingredients except bread crumbs in a bowl, then divide among ramekins (½ cup each). 3. Bake until bubbling at edges and eggs are just set, about 25 minutes. Garnish with toasted bread crumbs (if using). armagazine.com/cottage-cheese-bake VEGETARIAN PER RAMEKIN: 135 CAL; 5G FAT (3G SAT); 17G PRO; 5G CARB (1G FIBER, 1G SUGARS); 466MG SODIUM

“As a vegetarian, it’s very hard to find good recipes with enough protein, but this one is excellent! I added some onions, cilantro, and feta for extra flavor.” – LOLA

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30-MINUTE MEALS

– LOTUS BLOSSOM

“The sour cream made these eggs very creamy. I added some fresh garlic, chives, and crushed red pepper. I’ll try different herbs and cheeses next time.” – YOLY

C R E A M Y- C H E E S Y S C R A M B L E D E G G S W I T H B A S I L HANDS-ON 10 MIN TOTAL 10 MIN SERVES 4 SUBMITTED BY ELISA STAMM

★★★★☆ 202 REVIEWS 8 eggs ⅓ cup sour cream 1 cup shredded mozzarella cheese ¼ tsp. salt ¼ tsp. black pepper ¼ tsp. butter 2 Tbsp. minced fresh basil, plus basil leaves, for garnish 1. Whisk eggs and sour cream

in a bowl until creamy and smooth. Stir in cheese and season with salt and pepper.

2 . Melt butter in a large skillet

over medium heat. Pour in egg mixture; cook, gently folding occasionally with a spatula, until eggs reach desired consistency, about 3 minutes. Fold in minced basil during the last minute of cooking. Garnish with basil leaves. If desired, serve on toast. armagazine.com/creamy-cheesyscrambled-eggs-with-basil VEGETARIAN GLUTEN-FREE PER ¾- CUP SERVING: 278 CAL; 21G FAT (10G SAT); 18G PRO; 3G CARB (0G FIBER, 1G SUGARS); 398MG SODIUM

B re a k fa s t f o r D i n n e r 3 0 - M I N U T E M E A L S

“For more flavor, I mixed in minced garlic. I tried diced fresh tomato, but I wouldn’t recommend it—the juices made everything sort of runny.”

P U F F PA S T RY WA F F L E S HANDS-ON 5 MIN TOTAL 20 MIN MAKES 16 WAFFLES SUBMITTED BY FOODELICIOUS

★★★★ 21 REVIEWS

These genius 1-ingredient waffles are a game changer! Serve with your favorite preserves. 2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed Butter, jam, preserves, syrup, or other desired toppings 1. Line a cutting board with parchment

“I love, love, love new ideas for using my waffle maker, and this one is a keeper! The roomtemperature leftovers make great sandwiches.”

paper. Unfold puff pastry onto parchment paper. Cut each sheet into 4 equal squares to make 16 waffles. Trim pieces, if needed, to fit waffle iron. 2 . Preheat a waffle iron according to manufacturer’s instructions. Lightly coat with cooking spray. 3. Put 1 puff pastry square on each section of waffle iron. Cook until golden brown, about 8 minutes. Repeat with remaining puff pastry squares. Serve with desired toppings.

“One word describes this method: fantastic! I definitely will make these again. The other bonus? Very little cleanup.”

armagazine.com/puff-pastry-waffles PER 1-WAFFLE SERVING: 338 CAL; 23G FAT (6G SAT); 4G PRO; 28G CARB (1G FIBER, 0G SUGARS); 153MG SODIUM

– GOMO

– BUCKWHEAT QUEEN

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30-MINUTE MEALS

B re a k fa s t f o r D i n n e r 3 0 - M I N U T E M E A L S “This sausage has perfect balance between the sweet maple syrup and a little kick from the red pepper. When combined with spot-on spices, you’re in for a treat.” – LUTZFLCAT

SPICY MAPLE B R E A K FA S T S A U S AG E HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY FRANCE C

★★★★★ 3 REVIEWS

Assemble and chill these sweet-and-spicy sausage patties ahead of time. You can even freeze them. To cook from frozen, fry about 5 minutes per side. 1 2 1 1 ½ ½ ½ ¼ ¼

lb. ground pork Tbsp. pure maple syrup tsp. salt tsp. dried sage tsp. onion powder tsp. black pepper tsp. crushed red pepper tsp. dried marjoram, crushed tsp. ground coriander Pinch ground cloves 1 tsp. olive oil

1. Mix together pork, maple syrup,

salt, sage, onion powder, black pepper, crushed red pepper,

marjoram, coriander, and cloves in a bowl. Shape into 8 patties. 2 . Heat oil in a large skillet over medium heat. (Higher heat could burn the syrup and sausage.) Working in batches, fry patties 3 to 4 minutes per side, until an instantread thermometer inserted into thickest parts registers 160°F. armagazine.com/spicy-maplebreakfast-sausage HIDDEN GEM GLUTEN-FREE PER 2-SAUSAGE SERVING: 328 CAL; 24G FAT (9G SAT); 19G PRO; 7G CARB (0G FIBER, 6G SUGARS); 646MG SODIUM

bonus Sides Too many sides? No such thing! Mix and match these with your favorite recipes— or with some of our suggestions.

EASY SAU TÉ ED SP I N AC H

Melt 3 Tbsp. unsalted butter with 3 Tbsp. canola oil in a large, deep skillet over medium heat. Cook ¼ cup thinly sliced garlic cloves until just beginning to brown, about 2 minutes. Add two 10-oz. bags fresh spinach; cook, stirring, until leaves are wilted, 2 to 3 minutes (you may need to do 1 bag at a time). Sprinkle with salt and red pepper. Serves 4. Try it with

• Chicken Milano, p.11 • Air-Fried Crispy Fish Po’ Boys with • •

Chipotle Slaw, p.73 Saltimbocca di Pollo alla Romana, p.44 Traditional Spaghetti alla Carbonara, p.61

TOMATOMOZZAR EL LA B ITE S

Thread a cherry tomato half, a basil leaf, a mini mozzarella ball, and another cherry tomato half onto a 4-inch cocktail pick. Repeat to make desired number of picks. Arrange on a serving dish and sprinkle with salt and black pepper. Drizzle with balsamic vinegar. Or, for a dipping sauce, whisk together ½ cup balsamic vinegar and ¼ cup extra-virgin olive oil in a small bowl. Serves 6. Try it with

• Lemon Chicken Piccata, p.47 • Instant Pot Chicken Cacciatore, p.84 • Slow Cooker Pot Roast au Jus, p.81

MA P LE - BACO N BRU SSEL S SP R O U TS

Preheat oven to 400°F. Arrange 2 lb. halved Brussels sprouts in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with 3 Tbsp. olive oil; toss to coat. Sprinkle with ½ tsp. salt and ¼ tsp. pepper; roast 10 minutes. Drizzle with 3 Tbsp. pure maple syrup; toss to coat. Roast until tender and beginning to brown, 10 to 15 minutes more. Toss with 5 slices cooked and crumbled bacon. Serves 8. Try it with

• Philly Cheesesteak Sandwich with • •

Garlic Mayo, p.71 Emergency Chicken, p.45 Bourbon-Pecan Chicken, p.43

ITA LI A N P E AS

Heat 2 Tbsp. olive oil in a lidded skillet over medium heat. Cook, stirring, ¾ cup chopped onion and 2 minced garlic cloves until onion is translucent, about 5 minutes. Add 1 lb. frozen peas, ¼ cup chicken broth, ½ tsp. salt, and ¼ tsp. black pepper. Cover and cook until peas are tender, about 10 minutes. Serves 6. Try it with

• Penne with Spicy Vodka-Tomato • •

Cream Sauce, p.59 Fettuccine with Bell Pepper-Cayenne Sauce, p.55 Garlic Chicken with Honey and Rosemary, p.46

30-MINUTE MEALS

OVE N -ROASTED AS PARAG U S W ITH PAR ME SAN

Preheat oven to 425°F. Trim two 1-lb. bunches thin asparagus, drizzle with 4 Tbsp. olive oil in a large bowl, and toss to coat. Sprinkle with 3 Tbsp. grated Parmesan, 2 minced garlic cloves, ½ tsp. salt, and ½ tsp. pepper. Toss again, then arrange asparagus in a single layer on a large rimmed baking sheet. Bake until just tender, 12 to 15 minutes. Sprinkle with lemon juice and more Parmesan just before serving. Serves 4. Try it with

• Mendocino Chicken Salad Wraps, p.75 • Quick Tuna Noodle Casserole, p.28 • Simple Hamburger Stroganoff, p.60

ROASTED R ED POTATOES

Adjust oven rack to lowest position and preheat oven to 450°F. Toss 3 lb. halved small red potatoes with ¼ cup olive oil, 1 tsp. salt, and ¼ tsp. black pepper in a bowl. Arrange potatoes, cut sides down, on a rimmed 12x17-inch baking sheet. Roast until tender and golden brown, about 30 minutes (check for doneness after 20 minutes). Serves 8. Try it with

• Spicy Maple Breakfast Sausage, p.91 • Garlic Chicken with Honey and •

Rosemary, p.46 Salisbury Steak with Mushrooms, p.16

AIR FRYER ROASTED VEGGI E S

Preheat an air fryer to 360°F. Toss together 3 cups coarsely chopped fresh vegetables— such as zucchini, bell peppers, carrots, and sweet potatoes—with 2 tsp. vegetable oil and ¼ tsp. each salt and black pepper in a bowl. If you’d like, toss in a little Italian seasoning or smoked paprika. Arrange in fryer basket; cook, turning halfway through, until tender, about 10 minutes. (Firm vegetables may need to cook another 5 minutes.) Serve with your favorite dipping sauce. Serves 4. Try it with

E ASY AT- HO M E TE XAS TOAST

Preheat oven to 400°F. Cut 1 loaf French bread into thick slices and arrange in a single layer on a baking sheet. Melt ½ cup butter in a small saucepan. Add 1 Tbsp. minced garlic and 1 tsp. black pepper; simmer over medium heat, stirring often, 5 minutes. Brush butter mixture on both sides of each bread slice. Top each slice with shredded cheese of your choice, about 1 cup total. Bake 10 minutes. Serves 6. Try it with

• Creamy-Cheesy Scrambled Eggs with Basil, p.89 Chicken Milano, p.11

• Cottage Cheese Bake, p.88 • Ranch Chicken Tacos, p.38

•

SPINAC H A N D O R ZO SALAD WIT H F E TA

ST RAW BE R RY SP I N ACH SA L A D

Bring a large pot of lightly salted water to a boil. Add a 16-oz. pkg. orzo and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water. Transfer to a large bowl and stir in a 10-oz. pkg. fresh spinach; ½ lb. crumbled feta cheese; ½ red onion, finely chopped; ¾ cup pine nuts; ½ tsp. dried basil; ½ tsp. salt; and ½ tsp. black pepper. Toss with ½ cup olive oil and ½ cup balsamic vinegar. Chill and serve cold. Serves 8. Try it with

• Lemon Chicken Piccata, p.47 • Broiled Tilapia Parmesan, p.10 • Pork Chop and Feta Skillet, p.29 ALLRECIPES.COM

30-MINUTE MEALS

Toss together 12 oz. baby spinach, 2¼ cups sliced strawberries, 1 cup sliced red onion, 1 cup sliced mushrooms, and your favorite balsamic vinaigrette. If desired, sprinkle with ½ cup chopped toasted walnuts. Serves 8. Try it with

• Pesto Grilled Cheese Sandwich, p.72 • Buttery Chicken Quinoa, p.42 • Blackened Chicken with Avocado Cream Sauce, p.41

B AK E D SWEET POTATO FRIES

Preheat oven to 400°F. Scrub 2 sweet potatoes and cut lengthwise into strips. Pour 2 Tbsp. olive oil into a bowl. Whisk in ½ tsp. black pepper, ½ tsp. garlic powder, ¼ tsp. paprika, and ¼ tsp. salt. Toss sweet potato strips in oil mixture and spread evenly on a baking sheet. Bake, tossing fries with a spatula every 10 minutes, until crisp, 30 to 40 minutes. Serves 4. Try it with

• Chickpea Salad Sandwiches, p.74 • Spicy Sliders, p.77 • Emily’s Chipotle Chili, p.83 • Southwest Roll-Ups, p.76

SAUTÉED GARL IC G RE E N BEANS

Simmer 1½ lb. trimmed green beans in water, about 8 minutes. Zest and juice a lemon. Heat 1½ Tbsp. each olive oil and butter in a pan over medium heat. Add 3 sliced garlic cloves; sauté 30 seconds. Stir in green beans, 2 Tbsp. lemon juice, ¼ tsp. each salt and pepper, and ¼ tsp. lemon zest. Cook 2 minutes. Serves 6. Try it With

• Mendocino Chicken Salad Wraps, p.75 • Exchange Gang Pasta with Shrimp, p.54 • Sweet, Sticky, and Spicy Chicken, p.48 • Lemon Chicken Piccata, p.47 • Saltimbocca di Pollo alla Romana, p.44

YELLOW SQ UASH AND CORN SAU TÉ

Melt 3 Tbsp. butter in a large skillet over medium heat. Add 1½ lb. diced yellow squash, a 15.25-oz. can corn, ½ tsp. salt, and ¼ tsp. black pepper. Cook, stirring occasionally, until vegetables are lightly browned, about 8 minutes. Stir in 1 Tbsp. chopped fresh parsley. Serves 4. Try it with

• Busy-Day Barbecue Brisket, p.85 • Air-Fried Crispy Fish Po’ Boys with • •

Chipotle Slaw, p.73 Wasabi Pork Nachos, p.32 Super Simple Salmon, p.30

BLACK B EA NS ANDG REEN ON IO N S

Slice 2 green onions and sauté with 1 Tbsp. olive oil in a large skillet over medium heat until soft, about 7 minutes. Season with ½ tsp. black pepper and ¼ tsp. cayenne pepper. Drain and rinse one 15-oz. can black beans. Pat beans dry, stir them into skillet, and cook over medium heat until warm, about 8 minutes. Serve with a dollop of sour cream. Serves 4. Try it with

• Easy Chorizo Street Tacos, p.30 • Busy-Day Barbecue Brisket, p.85 • Ranch Chicken Tacos, p.38 • Blackened Chicken with Avocado Cream Sauce, p.41

EASY SKILLET SNOW PEAS

Melt 1 Tbsp. butter in a large skillet over medium heat. Add 1 Tbsp. minced shallot or onion; cook until fragrant and softened, about 1 minute. Add 12 oz. fresh snow peas or snap peas; cook on medium-high heat, stirring, about 3 minutes. Add 2 Tbsp. water, cover, and cook until crisp-tender, about 3 minutes more. Season with salt and black pepper. Serves 4. Try it with

• Buttery Chicken Quinoa, p.42 • Ranch Chicken Tacos, p.38 • Simple Hamburger Stroganoff, p.60 • Keto Shrimp Scampi, p.58

SAU TÉ E D BR O CCO L I A N D PA RM E SA N

Microwave a 12-oz. pkg. frozen broccoli florets according to package directions; drain well. Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Stir in ¼ tsp. crushed red pepper; cook 1 minute. Add broccoli, ½ tsp. salt, and ⅛ tsp. black pepper; cook, stirring, until broccoli just begins to brown, about 3 minutes. Toss with ⅓ cup finely grated Parmesan cheese. Serves 4. Try it with

• Turkey-Avocado Panini, p.76 • Traditional Spaghetti alla Carbonara, p.61 • Fettuccine with Bell Pepper-Cayenne Sauce, p.55

Bonus Sides 30-MINUTE MEALS

ROASTED G ARLIC CAUL IF LOWE R

Preheat oven to 450°F. Stir together 3 Tbsp. olive oil and 2 Tbsp. minced garlic in a large bowl; add 4 to 5 cups cauliflower florets and toss to coat. Transfer to a greased foil-lined baking sheet; season with salt and black pepper. Roast, stirring halfway through, until cauliflower is tender, about 25 minutes. Sprinkle with ⅓ cup shredded Parmesan cheese. Broil until golden brown, 3 to 5 minutes. Garnish with parsley. Serves 6. Try it with

H ER B BUT T E R B IS CU I TS

Dress up canned refrigerated biscuit dough. Preheat oven to 400°F. Stir together ⅓ cup melted butter, 2 Tbsp. chopped fresh basil, 1 Tbsp. chopped fresh rosemary, 1 tsp. Dijon mustard, and a dash of hot pepper sauce in a bowl. Dip biscuits into mixture, then arrange on a lightly greased foil-lined baking sheet. Bake until golden brown, 15 to 20 minutes. Makes about 10 biscuits. Try it with

• Creamy-Cheesy Scrambled Eggs

with Basil, p.89 Instant Pot Chicken Cacciatore, p.84 Sheet Pan Chicken with Apple-Honey Glaze, p.31

• Spicy Maple Breakfast Sausage, p.91 • Philly Cheesesteak Sandwich with

• •

B ABY BEET SAL AD

C UC UMBER A ND PE A SA L AD

Garlic Mayo, p.71

Preheat oven to 400°F. Trim tops off 2 lb. assorted baby beets. Gently wash and arrange beets in a single layer in a baking pan. Drizzle with 1 Tbsp. olive oil and toss to coat. Baked, covered, until beets are tender, about 40 minutes. Let cool 30 minutes. Peel and halve beets lengthwise, then gently toss with your favorite vinaigrette. Arrange 5 cups loosely packed baby lettuces on a serving platter. Top with beets, ⅔ cup crumbled Gorgonzola cheese, and ⅔ cup lightly toasted, coarsely chopped walnuts. Serves 6. Try it with

• Penne with Spicy Vodka-Tomato • •

Cream Sauce, p.59 Cottage Cheese Bake, p.88 Better-Than-Olive Garden Alfredo, p.52

Whisk together 1 cup Greek yogurt, ¼ cup olive oil, and 3 Tbsp. fresh lemon juice. Add 1 cup chopped fresh parsley, ¼ cup shredded baby basil leaves, and salt and black pepper to taste. Stir in 1 lb. blanched fresh baby peas and 5 sliced baby Persian cucumbers. Garnish with basil leaves and finely chopped walnuts. Serves 8.

P O P PY SE E D F R U IT SA LA D

Whisk together ¼ tsp. lime zest, 2 Tbsp. lime juice, 2 Tbsp. honey, and 1 tsp. poppy seeds in a bowl. Quarter 1 cup strawberries. Halve 1 cup green or red seedless grapes. Peel 1 kiwi, quarter it lengthwise, and cut into ½-inch-thick slices. Slice a banana into ½-inch-thick pieces. Put all fruit, plus 1 cup blueberries, in a large bowl and gently stir. Toss with poppy seed dressing. Serves 4. Try it with

• Bagel Clubs, p.76 • Puff Pastry Waffles, p.90 • Garlic Chicken with Honey and Rosemary, p.46

BA BY CA RR OTS I N D IL L BU TT ER

Put 1 lb. multicolor baby carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until tender, about 10 minutes. Drain carrots and return to saucepan. Toss with 2 Tbsp. butter, 1 Tbsp. lemon juice, 1½ tsp. chopped fresh dill, ¼ tsp. coarse salt, and ⅛ tsp. black pepper until butter is melted. Serves 4.

Try it with

• Pesto Grilled Cheese Sandwich, p.72 • Air Fried Crumbed Chicken

• Spicy Sliders, p.77 • Quick Tuna Casserole, p.28 • Pork Chop and Feta Skillet, p.29 • Super Simple Salmon, p.30

•

Tenderloins, p.40 Turkey-Avocado Panini, p.76

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30-MINUTE MEALS

Air-Fried Crumbed Chicken Tenderloins

15-Minute Shakshuka

Black Bean Breakfast Bowls

Cottage Cheese Bake

Creamy-Cheesy Scrambled Eggs with Basil

Puff Pastry Waffles

Spicy Maple Breakfast Sausage

Chicken and Broccoli Glass Noodle Bowls

Chicken and Chickpea Quinoa Bowls

Chicken Milano

Chicken Tortilla Soup IV

Chimichurri Chicken Rice Bowls

MAIN DISHES BEEF & PORK

Blackened Chicken with Avocado Cream Sauce

Bourbon-Pecan Chicken

Buttery Chicken Quinoa

Keto Shrimp Scampi

Shrimp and Tahini Quinoa Bowls

Quick Tuna Casserole

Smoked Salmon and Cucumber Quinoa Bowls

Super Simple Salmon

V E G E TA R I A N 27

Baby Bok Choy and Shiitake Stir-Fry

Better-Than-Olive Garden Alfredo

Chickpea Salad Sandwiches

Creamy Penne Pasta Primavera

Fettuccine with Bell Pepper-Cayenne Sauce

Healthy Pasta Primavera

“Naked” Pasta

Peanut and Veggie Noodle Bowls

Bagel Clubs

Beef and Basil Noodle Bowls

Beefy Naked Burrito Skillet

Chicken Pasta with Cajun Seasoning

Busy-Day Barbecue Brisket

Chimichurri Steak Rice Bowls

Easy Egg Drop Soup with Chicken

Emergency Chicken

Delicious Ham and Potato Soup

Garlic Chicken with Honey and Rosemary

Easy Chorizo Street Tacos

Instant Pot Chicken Cacciatore

Easy Meatball Sliders

Emily’s Chipotle Chili

Instant Pot Coconut-Curry Chicken

Pesto Grilled Cheese Sandwich

Jalapeño, Garlic, and Onion Cheeseburgers

Lemon Chicken Piccata

Quinoa-Black Bean Burgers

Mongolian-Style Beef and Spring Onions

Vegan Alfredo with Veggies

Chicken Wraps with Grapes and Almonds

Mexican Tinga

Penne with Spicy VodkaTomato Cream Sauce

Ranch Chicken Tacos

Vegan “Tuna” Sandwich

Quick and Easy Chicken Noodle Soup

Pepper Steak Stir-Fry

Philly Cheesesteak Sandwich with Garlic Mayo

Pizza Fondue

Pork Chop and Feta Skillet

Quick Pork and Tofu Lettuce Wraps

SAUCES & MORE 51

Cheater BBQ Sauce

Saltimbocca di Pollo alla Romana

Chef John’s Chimichurri Sauce

Sheet Pan Chicken with Apple-Honey Glaze

Crispy Air Fryer Bean Snacks

Divine Dressing

Garlic-Kale Quinoa

Olive Oil Sundaes

Skillet-Roasted Chicken Breasts

Southwest Roll-Ups

Salisbury Steak with Mushrooms

Punched-Up Pesto

Simple Hamburger Stroganoff

Spicy Garlic-Lime Chicken

Savory Coconut Rice

Shortcut Gazpacho

Sloppy Joes II

Sweet, Sticky, and Spicy Chicken

Stuffed Avocados

Slow Cooker Pot Roast Au Jus

Spicy Sliders

SEAFOOD

Surprising and Spicy Peanut Sauce

Traditional Spaghetti alla Carbonara

Tasty Tahini Dressing

Wasabi Pork Nachos

Zucchini Taco Skillet

Broiled Tilapia Parmesan

Yummy Korean Glass Noodles

Zippy Dip

Chimichurri Cauliflower and Shrimp Rice Bowls

Exchange Gang Pasta with Shrimp

bonus!

CHICKEN & TURKEY 49

Air-Fried Chicken Calzone

Turkey-Avocado Panini Air-Fried Crispy Fish Po’ Boys with Chipotle Slaw

THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER:

How-to Video See it on Allrecipes.com

Healthy Pick

Vegetarian

Hidden Gem A newer recipe, with few reviews, that deserves your attention

Gluten-Free

Vegan

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30-MINUTE MEALS

22 SIDE DISHES pages 92–95

Recipes in the magazine are put through our test kitchens to ensure you’ll have success, so they may not exactly match what’s on the site.

Allrecipes® 30-Minute Meals™ (ISSN 2328-0263), 2021. Allrecipes 30-Minute Meals is published annually in September by Meredith Corp., 1716 Locust St., Des Moines, IA 50309-3023. Allrecipes is a registered trademark in the United States. © Meredith Corp. 2021. All rights reserved. Printed in the U.S.A.

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B R E A K FA S T

GOOD FOOD LEADS TO G R E AT M E M O R I ES

MADE WITH MILK FROM GRASS-FED COWS T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.