But any of these recipes can easily be doubled or tripled if you’re feeding family or friends.
Roasting the cherry tomatoes coaxes out their natural sweetness.
It’s worth the time.
Photo: Carolyn A. Hodges, R.D.
Steaming the cubed sweet potatoes in the microwave cuts way down on total cook time.
Be sure to save some of the pasta water to make a sauce.
Try other mayo varieties, like roasted garlic or chipotle lime, in this fast, no-cook lunch recipe.
Sara Haas
Serve this rotisserie chicken salad recipe with whole-grain crackers.
Stir in lemon juice and zest at the end for a bright finish.
3-Ingredient Chickpeas with Kale & Sun-Dried Tomatoes
Oil-packed sun-dried tomatoes pull double duty in this recipe.
Carolyn A. Hodges, RD
Swap in canned black beans for the chicken to make this vegetarian.
3-Ingredient Teriyaki Edamame Saute
Whip up this high-fiber, plant-based stir-fry for a quick and convenient dinner.
Look for bottled teriyaki sauce labeledless sodiumorreduced sodiumto cut back on the salt without sacrificing flavor.
Carolyn A. Hodges, R.D.
A roasted garlic variety pairs perfectly with cheese tortellini and sauteed leafy greens.
3-Ingredient Refried Bean & Pico de Gallo Tostadas
Making your own tostadas is easy.
Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection!
Carolyn Hodges
Here we topped the tostada with refried beans and fresh pico de gallo for an easy three-ingredient meal.
Carolyn Hodges
Carolyn A. Hodges, R.D.
Carolyn Hodges
Carolyn Hodges, M.S., RDN
Carolyn A. Hodges, R.D.
Photo by: Carolyn Hodges, M.S., RDN
Sara Haas
Carolyn A. Hodges, R.D.
