Just whip up these meals and store them in your fridge or freezer for days to come.
Serve over creamy polenta or buttered whole-wheat egg noodles.
To make individual pies, use six 10-ounce ramekins.
Serve with a green salad with balsamic vinaigrette and crusty bread.
Use whatever beans you have in your pantry.
Serve with steamed broccoli and garlic bread.
The recipe makes enough for 8 servings.
If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.
Four-Bean & Pumpkin Chili
This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor.
Let diners top it with whatever suits their taste.
You’d never guess that within this comforting Tex-Mex casserole hides a layer of thinly sliced eggplant.
The thin slices become tender when roasted and add a subtle savory note.
Serve these vegan burgers on buns or stuff them in pitas.
Chicken-Sausage & Kale Stew
A splash of vinegar is a long-standing chef’s trick for soups.
Added just before you serve the soup, vinegar brightens the taste considerably.
Use your favorite style of chicken sausage to add variety to this dish.
The extra dressing is delicious served with grilled vegetables.
Giving tomatoes a stint in a hot oven makes them candy-sweet.
This recipe is a better-for-you twist on the classic tacos al pastor.
Lentil Bowls with Fried Eggs & Greens
Lentils are a quick and easy protein.
We like French green lentils, which hold their shape when cooked.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
