Baked Turkey Meatballs (Freezer-Friendly)
Tender, herby turkey meatballs baked on a sheet pan instead of fried are one of the most useful things to have in the freezer. This recipe makes about thirty, enough for spaghetti…
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Greek Yogurt Tuna Salad Bowls with Crunchy Vegetables
This tuna salad swaps most of the mayonnaise for plain Greek yogurt, adds lemon, Dijon mustard and plenty of crunchy vegetables, and spoons it over a bowl of greens with sweet corn…
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Mediterranean Lentil Salad Bowls with Feta and Fresh Vegetables
Firm green or brown lentils tossed with tomatoes, cucumber, red onion, parsley, olives and crumbled feta in a lemon-oregano dressing make a hearty salad that tastes better the day after you make…
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Mason Jar Salads with Miso-Ginger Dressing
Layered in jars with the dressing at the bottom and the greens at the top, these salads stay crisp for up to four days. Each jar holds chickpeas, edamame, shredded cabbage, carrots,…
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Pesto Pasta Salad with Tomatoes and Mozzarella
Spiral pasta tossed with basil pesto, cherry tomatoes, fresh mozzarella, cucumber and a squeeze of lemon is a pasta salad that tastes fresh even on the third day. It is good for…
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Big-Batch Turkey and Bean Chili for the Week
This chili makes eight generous servings from one pot: lean ground turkey, two kinds of beans, tomatoes, peppers and a warm blend of spices, simmered until thick. It reheats beautifully, freezes well…
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Chicken Shawarma Rice Plates with Garlic Yogurt Sauce
Street-food shawarma is cooked on a tall rotating spit, but the warm spice blend that makes it so good is easy to recreate at home. Chicken thighs are marinated in yogurt, lemon,…
