End each day on a high note this month with this nutritious, flavor-packed dinner plan.
Vegetarian Tacos
Got veggies in your fridge?
Turn them into tacos!
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
This flexible recipe pairs roasted root vegetables of your choice with a crunchy, sweet and spicy pickle filling.
The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry.
This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Or if you prefer white buttons, those will work well too.
20-Minute Chicken Enchiladas
Quick tip: While the sauce cooks, shred the chicken.
For a spicy kick, top with chopped jalapenos.
Greg Dupree
Also called chana masala, this dish is a comforting and delicious dinner.
Fill out the plate with a side of steamed green beans.
Mom’s Creamy Chicken & Broccoli Casserole
This lightened-up creamy chicken casserole is packed with veggies.
If you’d like more heat in the sauce, kick up the crushed red pepper to 1/2 teaspoon.
To amp up the veggies even more, try adding asparagus or peas to the dish.
Chicken Mushroom Potpie
This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.
Caitlin Bensel
I call it “Mom’s Skillet Pasta” and she called it “Devon’s Favorite Pasta.”
It’s a simple dinner the whole family will love.
Easy Salmon Cakes
These healthy salmon cakes are a delicious way to boost your intake of omega-3s.
It is also a great way to use convenient canned (or leftover) salmon.
30-Minute Roasted Salmon Tacos
A honey-and-chipotle glaze gives this roasted salmon a sweet and spicy kick.
If you have time, consider grilling or broiling the corn for a few minutes for additional flavor.
Jacob Fox
Thawed frozen corn can be used in place of fresh.
Creamy Chicken-Tomato Skillet
Yes!
you’re free to make chicken and rice in 20 minutes.
Romulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire Spollen
Fresh thyme, chopped basil, or parsley are all good stand-ins for the rosemary.
Round out the meal with a glass of sauvignon blanc.
Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigrette
In our humble opinion, the dressingmakesthis salad.
Brian Woodcock; Styling: Cindy Barr
The chipotle-infused refried beans add a layer of heat.
For vegan tacos, skip the queso fresco and add chopped avocado in its place.
Topping with tomatoes and avocado adds color and nutrients.
Jennifer Causey; Styling: Missie Neville Crawford
Each head of cauliflower yields about two steaks.
Serve this vegetarian dinner with a piece of crusty whole-grain bread to sop up the leftover sauce.
Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Stirring mashed cannellini beans into the chili adds body.
You could also use navy or pinto beans.
Justin Walker; Styling: Carla Gonzalez-Hart
Sara Haas
Caitlin Bensel
Sara Haas
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland
Photographer: Rachel Marek, Food stylist: Annie Probst
Laura Kanya
Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
John Autry and Randy Mayor; Styling: Cindy Barr
