Make one of these recipes for a dinner thats both comforting and satisfying.
Cream of Turkey & Wild Rice Soup
Got leftover cooked chicken or turkey?
Cook up a pot of soup!
Photography: Kelsey Hansen; Food Styling: Greg Luna
Serve with a crisp romaine salad and whole-grain bread.
Kale & Lentil Stew with Mashed Potatoes
Fire-roasted tomatoes add slightly smoky flavor to red lentils.
The addition of mashed potatoes gives this an upside-down shepherd’s pie feel.
Photography: Kelsey Hansen; Food Styling: Greg Luna
Serve over whole-wheat egg noodles or mashed potatoes.
Serve with your favorite hot sauce, tortilla chips and a cold beer.
Serve this healthy shrimp recipe over whole grains or rice.
This low-calorie sheet-pan meal combines chicken thighs and sweet potatoes and cooks up fast in a very hot oven.
Serve with a fall salad of mixed greens, sliced apples and blue cheese.
Using 2 cans of cream of mushroom soup cuts down on prep time.
We found a large skillet works too.
Topping with a dollop of yogurt adds a hint of creaminess.
Serve with a side of sauteed spinach for a satisfying dinner.
Photography: Kelsey Hansen; Food Styling: Greg Luna
Salmon with Lemon-Herb Orzo & Broccoli
This healthy salmon dish is as balanced as it is delicious.
One less thing to wash too!
Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.
Each cutlet is slathered in butternut squash pasta sauce with the traditional ooey-gooey mozzarella cheese melted on top.
If you cant find butternut squash pasta sauce, marinara is an easy swap.
For an extra serving of veggies, the chicken is topped with roasted butternut squash, mushrooms and kale.
A dollop of sour cream zhuzhed up with beet and lime adds even more flavor.
Look for precooked beets in the produce department of your grocery store.
To keep prep simple, look for bags of pre-cut broccoli florets.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
If you like a little spice, swap out the Monterey Jack cheese for pepper Jack instead.
30-Minute Mini Meatloaves with Whipped Cauliflower & Green Beans
Comfort food but make it fast!
Baking the meatloaf in a muffin tin reduces cook time by more than half and makes portion control easy.
All will keep for months in the pantry or fridge.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Jacob Fox
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Stacy k. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Ali Redmond
