Easy Recipes - Recipes by Cooking Style | Taste of Home

Kimchi Grilled Cheese

Val Goodrich — Sat, 17 Jan 2026 15:39:20 +0000

Ingredients

1 teaspoon butter
1/2 cup chopped kimchi
4 tablespoons mayonnaise, divided
4 slices sourdough bread
1 cup shredded cheddar cheese or shredded mozzarella cheese

Directions

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add chopped kimchi and cook until kimchi begins to crisp and turn golden, stirring occasionally. Remove kimchi; wipe out skillet.
Spread 1-1/2 teaspoons mayonnaise on one side of each slice of bread. Place bread, mayonnaise side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove.
Top toasted side of 2 bread slices with kimchi. Sprinkle cheddar cheese evenly over the kimchi. Top with remaining bread slices, toasted side facing inwards. Spread 1-1/2 teaspoons mayonnaise on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts

1 sandwich: 469 calories, 41g fat (15g saturated fat), 71mg cholesterol, 796mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 15g protein.

Butter Swim Biscuits

Val Goodrich — Thu, 15 Jan 2026 18:17:02 +0000

Ingredients

1/2 cup butter, cubed
3 cups all-purpose flour
1 tablespoon sugar
4-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon baking soda
1-1/2 cups buttermilk

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Directions

Preheat oven to 450°. Place butter into a 8-in. square baking pan. Bake until butter has melted, 1-2 minutes. Remove from oven; set aside.
In a large bowl, combine flour, baking powder, sugar, salt and baking powder; stir in buttermilk just until moistened. Gently press evenly into prepared pan. Score top of biscuits into 9 squares (cleaning knife as needed).
Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack for 5 minutes. Remove from pan, break or cut into into 9 squares. Serve warm.

Nutrition Facts

1 biscuit: 261 calories, 11g fat (7g saturated fat), 28mg cholesterol, 832mg sodium, 35g carbohydrate (4g sugars, 1g fiber), 6g protein.

Popcorn Soup

Susan Bronson — Wed, 14 Jan 2026 14:14:20 +0000

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
4 cups reduced-sodium vegetable broth
1 package (10 ounces) frozen corn
1 can (15 ounces) diced potatoes, drained
1/2 cup heavy whipping cream
1 cup shredded cheddar cheese
1-1/2 cups popped popcorn

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Directions

Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot and celery; cook until onion is golden and vegetables are tender, 5-6 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in salt, pepper and thyme.
Add vegetable broth, corn and potatoes. Bring to a boil; reduce heat to low. Cover; simmer 15 minutes.
Working in batches, carefully transfer soup to a blender; puree until smooth. Pour soup through a fine-mesh sieve; use a spoon to push it through. Place the strained soup back in the Dutch oven. Stir in heavy cream and shredded cheese. Simmer over low heat for 2-3 minutes or until cheese is completely melted, stirring occasionally.
Ladle soup into individual serving bowls. Garnish each bowl with 1/4 cup popped popcorn.

Nutrition Facts

1 serving: 313 calories, 17g fat (9g saturated fat), 41mg cholesterol, 675mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 9g protein.

One-Pan Dumpling Dinner

Lauren Habermehl — Thu, 15 Jan 2026 02:26:51 +0000

Ingredients

1 can (13-1/2 ounces) coconut milk
2 tablespoons red curry paste
2 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 teaspoons fish sauce, optional
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 package (24 ounces) frozen potstickers
1/2 cup chopped baby bok choy
1/2 cup thinly sliced sweet red pepper
1/2 cup sliced fresh shiitake mushrooms
Sesame seeds, chopped green onion, chopped cilantro and chili crisp, for topping

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Directions

Preheat the oven to 400°. Lightly grease a 13x9-in. baking dish.
In a large glass measuring cup, whisk together coconut milk, curry paste, soy sauce, sesame oil, rice vinegar, fish sauce, if using, garlic and ginger. Pour half the sauce into the prepared baking dish; arrange dumplings evenly over the sauce. Top with bok choy, bell pepper and mushrooms; pour the remaining sauce evenly over the top.
Bake, uncovered, 15-20 minutes or until dumplings are cooked through and the sauce is hot. Garnish with sesame seeds, chopped green onion, chopped cilantro and chili crisp, as desired. Serve immediately.

Nutrition Facts

1 serving: 294 calories, 17g fat (10g saturated fat), 31mg cholesterol, 653mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 10g protein.

Meatball Parmigiana

Kate McKiernan — Tue, 13 Jan 2026 22:07:42 +0000

Ingredients

2 pounds ground beef
2 large eggs
1 small onion, finely chopped
1-1/3 cups soft bread crumbs
2/3 cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons Italian seasoning
2 teaspoons salt
1 jar marinara sauce (24 ounces)
2 cups shredded mozzarella cheese
Minced fresh parsley, grated Parmesan cheese

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Directions

Preheat oven to 375°. In a large bowl, crumble beef. Add eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix lightly but thoroughly. Shape into 2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until browned, about 20 minutes.
Transfer meatballs to a 13x9-in. baking dish. Cover with marinara sauce; top with shredded mozzarella. Bake until bubbly, 15-20 minutes longer.
If desired, turn oven setting to broiler. Cook, 2-3 minutes or until cheese is browned.
Garnish with minced fresh parsley and grated Parmesan before serving.

Nutrition Facts

3 meatballs: 268 calories, 16g fat (7g saturated fat), 97mg cholesterol, 917mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 21g protein.

Keto Pumpkin Muffins

Sharon Lehman, RDN — Tue, 13 Jan 2026 14:23:33 +0000

Ingredients

1/2 cup almond flour
1/2 cup coconut flour
1/2 cup plus 1 tablespoon allulose sweetener or granulated monk fruit sugar substitute, divided
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
4 large eggs, room temperature
3/4 cup canned pumpkin
1/2 cup unsweetened almond milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts, optional

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Directions

Preheat oven to 350°. In a large bowl, whisk together almond and coconut flour, 1/2 cup sweetener, baking powder, pumpkin pie spice and salt.
In a separate bowl, combine eggs, pumpkin, almond milk, butter and vanilla. Add to dry mixture until just combined. If desired, fold in walnuts. Scoop into 18 paper-lined muffin cups.
In a small bowl, combine remaining 1 tablespoon sweetener and cinnamon, sprinkle over muffins.
Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 95 calories, 8g fat (4g saturated fat), 55mg cholesterol, 176mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 3g protein.

Banana Waffles

Val Goodrich — Sat, 10 Jan 2026 18:47:11 +0000

Ingredients

1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
2 large eggs, room temperature
2 cups buttermilk
1 medium banana, mashed
1/3 cup canola oil
Optional: Sliced fresh bananas, maple syrup and whipped cream

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Directions

In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon, if desired. In another bowl, beat the eggs; add buttermilk, banana and oil. Stir into dry ingredients just until combined.
Bake in a preheated waffle maker according to manufacturer's directions until golden brown. If desired, serve with sliced fresh bananas, syrup and whipped cream.

Nutrition Facts

2 waffles: 237 calories, 11g fat (1g saturated fat), 49mg cholesterol, 500mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 7g protein.

Vegan Waffles

Val Goodrich — Sat, 10 Jan 2026 16:05:49 +0000

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups soy milk
1/4 cup canola oil
1 to 2 teaspoons vanilla extract
Fresh fruit and confectioners' sugar or syrup

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Directions

In a bowl, combine flour, sugar, cornstarch, baking powder, salt and baking soda. Add soy milk, oil and vanilla to dry ingredients; stir just until combined.
Bake in a preheated waffle maker according to manufacturer's directions until golden brown (may take slightly longer than recommended). Serve with fruit and confectioners' sugar or maple syrup.

Nutrition Facts

2 waffles: 418 calories, 16g fat (1g saturated fat), 0 cholesterol, 866mg sodium, 56g carbohydrate (6g sugars, 2g fiber), 10g protein.

Mushroom Stroganoff

Sharon Lehman, RDN — Sat, 10 Jan 2026 15:42:14 +0000

Ingredients

1 pound fresh mushrooms, sliced
1/2 cup sliced onion
1/4 cup butter
1 garlic clove, minced
3 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 teaspoon minced fresh thyme
Hot cooked egg noodles
Paprika and chopped fresh parsley

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Directions

In a large skillet over medium-high heat, cook mushrooms and onions in butter until tender. Add garlic; cook 1 minute longer. Remove with a slotted spoon and keep warm.
Stir in flour to remaining liquid until no lumps remain. Add broth, Worcestershire sauce, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream, thyme and reserved mushroom mixture; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

Nutrition Facts

1 serving: 186 calories, 15g fat (9g saturated fat), 47mg cholesterol, 681mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 4g protein.

Blueberry Cottage Cheese Breakfast Bake

Molly Allen — Thu, 08 Jan 2026 13:49:58 +0000

Ingredients

1 cup 4% cottage cheese
3 large eggs, room temperature
2/3 cup old-fashioned oats
1/4 cup 2% milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh blueberries, divided
Maple syrup, optional

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Directions

Preheat the oven to 350°. Coat an 8-in. baking dish with cooking spray.
In a large bowl, whisk together cottage cheese, eggs, oats, milk, maple syrup, vanilla, cinnamon and salt. Stir 1/2 cup blueberries. Transfer the mixture to the prepared baking dish.
Top with the remaining 1/2 cup blueberries. Bake until the edges are lightly golden and the top is firm, 35-45 minutes. If desired, serve with maple syrup.

Nutrition Facts

1 serving: 81 calories, 3g fat (1g saturated fat), 51mg cholesterol, 127mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 4g protein.

Copycat Sweet Kale Salad

Lauren Habermehl — Tue, 13 Jan 2026 16:48:55 +0000

Ingredients

1/4 cup plus 2 tablespoons mayonnaise
3 tablespoons sugar
2 tablespoons sour cream
2 tablespoons 2% milk
1 tablespoon cider vinegar
2 teaspoons poppy seeds
SALAD:
4 cups finely chopped Tuscan or Lacinato kale
1 cup broccoli coleslaw mix
1 cup shredded fresh Brussels sprouts
3/4 cup shredded cabbage
3/4 cup shredded radicchio leaves
1/2 cup dried cranberries
1/2 cup roasted pepitas

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Directions

Place mayonnaise, sugar, sour cream, milk and vinegar in the bowl of a food processor; pulse until smooth and creamy. Transfer to a glass jar; stir in poppy seeds. Set aside.
In a large serving bowl, combine kale, broccoli slaw, Brussels sprouts, cabbage and radicchio. Toss with half the dressing. Sprinkle the dried cranberries and pepitas over the salad; toss gently. Serve with remaining dressing.

Nutrition Facts

1 serving: 385 calories, 25g fat (5g saturated fat), 13mg cholesterol, 174mg sodium, 37g carbohydrate (27g sugars, 5g fiber), 8g protein.

Chickpea Salad Wrap with Chili-Garlic Dressing

Taste of Home Editorial Team — Thu, 08 Jan 2026 22:16:44 +0000

Ingredients

1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons soy sauce
4 teaspoons sugar
1 garlic clove, minced
1 small red chili pepper, seeded and minced
1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups thinly sliced cabbage
2 cups fresh arugula or spring mix salad greens
1-1/2 cups thinly sliced cucumber
1/2 cup french-fried onions
1/4 cup thinly sliced red onion
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
3 radishes, thinly sliced
1/3 cup fresh basil leaves
4 flour tortillas (12 inches)

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Directions

Place the first six ingredients in a large bowl and whisk to combine. Add the next ten ingredients; toss until well coated.
Divide mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts

1 wrap: 502 calories, 21g fat (4g saturated fat), 5mg cholesterol, 1577mg sodium, 67g carbohydrate (10g sugars, 12g fiber), 14g protein.

Avocado-Lime Popsicles

Taste of Home Editorial Team — Thu, 08 Jan 2026 21:56:28 +0000

Ingredients

6 ounces reduced-fat plain Greek yogurt
1/2 cup coconut water
1/3 cup honey
1 medium ripe avocado, peeled and cubed
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice

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Directions

Place all ingredients into a blender; puree until smooth. Pour into molds or paper cups; top molds with holders. If using cups, top with foil and insert pop sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 5 minutes before unmolding.

Nutrition Facts

1 popsicle: 123 calories, 4g fat (1g saturated fat), 2mg cholesterol, 35mg sodium, 20g carbohydrate (17g sugars, 2g fiber), 4g protein.

Creamy Dreamy Fruity Popsicles

Taste of Home Editorial Team — Thu, 08 Jan 2026 21:50:30 +0000

Ingredients

1 pound fresh strawberries, hulled
1 can (13 ounces) coconut milk
1 to 2 teaspoons honey
1 cup vanilla wafer cookies, crushed
1 cup (.8 ounce) freeze-dried strawberries, crushed
1/2 cup finely chopped almonds

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Directions

Place strawberries, coconut milk, and honey into blender; puree until smooth. Pour into molds or paper cups; top molds with holders. If using cups, top with foil and insert pop sticks through foil. Freeze until firm. Let pops stand at room temperature 5-10 minutes before unmolding.
In a shallow dish, combine cookies, freeze-dried strawberries and almonds. Press popsicles into coating. Serve immediately.

Nutrition Facts

1 popsicle (3oz.): 146 calories, 10g fat (6g saturated fat), 1mg cholesterol, 32mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 3g protein.

Salmon Alfredo

Sharon Lehman, RDN — Thu, 08 Jan 2026 18:08:27 +0000

Ingredients

12 ounces uncooked fettuccine
2 salmon fillets (6 ounces each), skin removed
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
2 large egg yolks, lightly beaten
Minced fresh parsley, optional

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Directions

Cook fettuccine according to package directions.
Meanwhile, sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook salmon in oil over medium heat until a thermometer reads 165°, 8-10 minutes, flipping once. Remove and let stand at least 5 minutes.
In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer; remove from heat.
In a small bowl, whisk egg yolks; gradually pour 3/4 cup of hot cream mixture into egg yolks, stirring constantly. Return all to heat; add yolk mixture, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
Drain fettuccine; serve with Alfredo sauce, salmon and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.

Nutrition Facts

1-1/2 cups: 1333 calories, 94g fat (49g saturated fat), 401mg cholesterol, 1091mg sodium, 65g carbohydrate (6g sugars, 4g fiber), 60g protein.

Pizza Dough Focaccia

Lauren Habermehl — Fri, 09 Jan 2026 00:27:36 +0000

Ingredients

1/4 cup plus 2 tablespoons olive oil
2 teaspoons flaky sea salt
2 teaspoons dried rosemary, crushed
2 (1 pound each) frozen pizza dough, thawed

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Directions

Preheat oven to 425°. Brush a 13x9-in. baking dish or 12-in. cast-iron skillet with 1/4 cup olive oil.
On a clean work surface, knead the dough together until combined. Place directly into the pan. With oiled hands, gently spread dough. If the dough springs back, wait 10 minutes; stretch again.
Drizzle dough with the remaining 2 tablespoons olive oil. Let rise until doubled in size, 45-60 minutes.
With oiled fingers, make indentations in the surface of the dough. Sprinkle with flaky sea salt and rosemary. Bake until golden brown, 13-18 minutes. Cut into squares; serve warm.

Nutrition Facts

1 serving: 227 calories, 7g fat (1g saturated fat), 0 cholesterol, 507mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 7g protein.

Elise Jesse’s Citrus Yogurt Bark

Elise Jesse — Thu, 08 Jan 2026 18:29:02 +0000

Ingredients

2 cups plain Greek yogurt
3 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons pomegranate seeds
1 chopped peeled kiwifruit
1 mandarin orange, peeled and chopped
1 to 2 tablespoons honey granola
1/2 teaspoon caracara seeds, optional

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Directions

In a medium bowl, combine yogurt, honey and vanilla. Pour onto a parchment-lined baking sheet. Spread into a 1/4-in. layer. Top with pomegranate seeds, chopped kiwi, chopped orange, granola and caracara seeds, if using.
Freeze until firm, about 4 hours. Break into pieces to serve.

Mango, Passion Fruit and Citrus Sorbet

Taste of Home Editorial Team — Wed, 07 Jan 2026 23:15:54 +0000

Ingredients

12 ounces frozen mango chunks
2/3 cup sugar
1/2 cup light corn syrup
1/3 cup passion fruit puree
6 tablespoons fresh lemon juice
1/4 cup orange juice
Fresh berries, optional

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Directions

Place all ingredients into a blender, process until smooth. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
Transfer sorbet to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Garnish with fresh berries, if desired.

Nutrition Facts

1/2 cup: 222 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 59g carbohydrate (57g sugars, 1g fiber), 1g protein.

Chicken and Shaved Brussels Sprouts Salad

Taste of Home Editorial Team — Wed, 07 Jan 2026 23:13:13 +0000

Ingredients

DRESSING:
1 cup extra virgin olive oil
1/4 cup cider vinegar
1 medium lemon, zested and juiced
1-1/2 tablespoons fresh thyme leaves
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
SALAD:
2 medium gala apples, sliced
1/2 medium lemon, juiced
6 cups shredded Brussels sprouts
3 cups shredded rotisserie chicken
1-1/2 cups spiced pecan halves
1 cup chopped radicchio
1 cup pomegranate seeds
1 cup shaved Parmesan cheese

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Directions

Combine all dressing ingredients in a large mason jar; shake until well combined.
In a large bowl, toss apples and lemon juice. Add remaining ingredients and mix to combine. Pour dressing over salad; toss to combine.

Nutrition Facts

1 serving: 466 calories, 38g fat (6g saturated fat), 43mg cholesterol, 335mg sodium, 16g carbohydrate (8g sugars, 5g fiber), 19g protein.

Crunchy Cucumber and Fennel Salad

Taste of Home Editorial Team — Wed, 07 Jan 2026 23:10:22 +0000

Ingredients

1/4 cup buttermilk
2 tablespoons fat-free plain Greek yogurt
2 tablespoons grated Parmesan cheese
1 teaspoon grated lemon zest
1 teaspoon prepared horseradish
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons snipped fresh dill
1-1/2 cups thinly sliced peeled cucumber
1 teaspoon salt
1 cup thinly sliced fennel bulb
1/2 cup thinly sliced celery
Salt and pepper to taste

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Directions

In a large bowl, whisk together the first six ingredients until smooth. Whisk in parsley, chives and dill; set aside.
Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels.
Add cucumber, fennel and celery to dressing; toss to coat. Season with salt and pepper to taste. Refrigerate until chilled, about 1 hour, before serving.

Nutrition Facts

1/2 cup: 20 calories, 1g fat (0 saturated fat), 1mg cholesterol, 349mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein.

Vegan Scalloped Potatoes

Val Goodrich — Wed, 07 Jan 2026 19:21:52 +0000

Ingredients

3 tablespoons vegan butter-style sticks, such as Earth Balance
1 teaspoon minced garlic
2 tablespoons all-purpose flour
2-1/2 cups unsweetened refrigerated soy milk
2 cups shredded dairy-free cheddar-flavored cheese, divided
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme, optional
1/4 teaspoon pepper
Dash ground nutmeg
2 pounds potatoes, peeled and thinly sliced (about 4 cups)

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Directions

Preheat oven to 350°. In a small saucepan, melt vegan butter over medium heat. Add garlic, cook one minute longer. Stir in flour until smooth; gradually whisk in soy milk. Bring to a boil, stirring constantly. Remove from heat; stir in 1-1/2 cups cheddar-flavored cheese, nutritional yeast, salt, thyme (if desired), pepper and nutmeg until smooth. Let rest three minutes or until thickened.
Coat a 9-in. square baking dish with cooking spray. Place half the potatoes in dish; layer with half the cheese sauce. Repeat layers.
Bake, covered, 1 hour. Uncover and top with remaining 1/2 cup cheddar-flavored cheese; bake until potatoes are tender, 30 minutes longer. Let stand 15 minutes before serving.

Nutrition Facts

1 serving: 214 calories, 16g fat (8g saturated fat), 0 cholesterol, 686mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 3g protein.

Tiramisu Overnight Oats

Val Goodrich — Tue, 06 Jan 2026 20:03:14 +0000

Ingredients

1 cup old-fashioned oats
1/2 cup 2% milk
4 tablespoons plus 2 tablespoons plain Greek yogurt, divided
3 tablespoons maple syrup
1 ounce brewed espresso
2 teaspoons baking cocoa, plus additional for garnish
1 teaspoon vanilla extract
1 tablespoon miniature semisweet chocolate chips, plus more for garnish

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Directions

In a small bowl, whisk together oats, milk, 4 tablespoons Greek yogurt, maple syrup, espresso, cocoa, and vanilla until combined. Stir in mini chocolate chips.
Divide into two Mason jars or airtight containers. Cover; refrigerate overnight.
Before serving, stir well. Top each container with a tablespoon of remaining Greek yogurt; spread evenly over oats. Dust with additional baking cocoa and sprinkle with additional chocolate chips.

Nutrition Facts

1-1/4 cup: 346 calories, 10g fat (5g saturated fat), 16mg cholesterol, 61mg sodium, 57g carbohydrate (27g sugars, 5g fiber), 9g protein.

Nutella Fudge

Sharon Lehman, RDN — Tue, 06 Jan 2026 16:51:41 +0000

Ingredients

1 teaspoon plus 1 tablespoon butter, divided
2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 cup Nutella
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Flaky sea salt, optional

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Directions

Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
In a large microwave-safe bowl, melt chocolate chips, Nutella and remaining 1 tablespoon butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Quickly spread into prepared pan. Refrigerate until firm.
If desired, sprinkle with flaky sea salt. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts

1 piece: 84 calories, 4g fat (2g saturated fat), 3mg cholesterol, 14mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein.

Chocolate Overnight Oats

Sharon Lehman, RDN — Mon, 22 Dec 2025 20:16:49 +0000

Ingredients

1 cup old-fashioned oats
4 tablespoons packed brown sugar
2/3 cup 2% milk
1 tablespoon baking cocoa
4 tablespoons plain or chocolate Greek yogurt
1 teaspoon vanilla extract
Optional: Semisweet chocolate chips, berries, sliced banana, granola, or nuts

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Directions

In a small bowl, whisk together oats and brown sugar. Stir in milk, cocoa, yogurt and vanilla until combined. Divide into containers. Cover; refrigerate overnight. If desired, garnish before serving with chocolate chips, granola, strawberries or sliced banana.

Nutrition Facts

1-1/4 cup: 342 calories, 8g fat (3g saturated fat), 14mg cholesterol, 64mg sodium, 61g carbohydrate (33g sugars, 5g fiber), 9g protein.

Chicken Tortellini Alfredo

Joy Manning — Fri, 19 Dec 2025 23:55:37 +0000

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
2 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
2 large egg yolks, lightly beaten
Minced fresh parsley, optional

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Directions

Cook pasta according to package directions. Meanwhile, sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes. Cut into cubes.
In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
Drain pasta; serve with Alfredo sauce, chicken and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.

Nutrition Facts

1 serving: 1196 calories, 86g fat (51g saturated fat), 393mg cholesterol, 1468mg sodium, 64g carbohydrate (7g sugars, 3g fiber), 46g protein.

Roasted Kohlrabi & Carrot Ribbon Salad

Taste of Home Editorial Team — Fri, 19 Dec 2025 16:45:53 +0000

Ingredients

2 kohlrabi or medium turnips, peeled, sliced into 1/4-in. thick rounds, and halved
2 tablespoons olive oil, divided
Salt and pepper to taste
1/4 cup raw pepitas
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
3 large carrots, peeled and sliced into very thin ribbons
6 cups torn mixed salad greens
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh mint leaves, optional

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Directions

Preheat oven to 425°. In a large bowl, combine kohlrabi, 1 tablespoon olive oil, salt and pepper to taste. Spread over a greased 15x10x1-in. baking pan. Bake until tender and browned, 20-25 minutes, flipping halfway through. Cool slightly in pan on a wire rack.
Meanwhile in a small skillet, toast pepitas in a skillet until golden and fragrant, 3-5 minutes. Remove from heat; set aside.
In a large bowl, whisk together lemon juice, honey, Dijon and remaining 1 tablespoon oil. Season with salt and pepper to taste. Add in carrot ribbons, roasted kohlrabi, and mixed greens; toss to coat. Garnish with toasted pepitas, parsley and mint (if using) before serving.

Nutrition Facts

1 serving: 171 calories, 11g fat (2g saturated fat), 0 cholesterol, 179mg sodium, 18g carbohydrate (9g sugars, 5g fiber), 5g protein.

Beet Poke Avocado Toast

Taste of Home Editorial Team — Fri, 19 Dec 2025 16:31:20 +0000

Ingredients

8 fresh beets
2 tablespoons olive oil
2 tablespoons Italian seasoning
1 piece fresh gingerroot (about 1-in.), peeled and sliced
1/2 cup teriyaki sauce
8 slices sourdough or Italian bread, toasted
2 medium ripe avocados, peeled
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 tablespoon sesame seeds

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Directions

Scrub beets, trimming tops to 1 in. Preheat air fryer to 400°. In batches, place beets in greased air fryer. Drizzle with oil and sprinkle with Italian seasoning. Cook 15 minutes. Toss/shake to redistribute; cook until tender, 10-12 minutes longer.
Remove beets from air-fryer. Cool completely; cut into 1/2-in. cubes. Place in a large bowl with ginger and teriyaki sauce; toss gently to coat. Refrigerate 1 hour.
In a small bowl, mash avocado. Add lemon juice, salt and pepper to taste.
Spread avocado onto toast. Using a slotted spoon, top with beets. Sprinkle with sesame seeds.

Nutrition Facts

1 slice: 180 calories, 11g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 4g protein.

Keto Blueberry Muffins

Sharon Lehman, RDN — Fri, 19 Dec 2025 16:26:07 +0000

Ingredients

1/4 cup plus 2 tablespoons sour cream
3 large eggs, room temperature
1 tablespoon grated lemon zest
1 teaspoon lemon extract
2-1/2 cups almond flour
1/2 cup plus 2 teaspoons granulated zero calorie sweetener (Swerve), divided
1/3 cup whey protein powder
2 teaspoons baking powder
Dash salt
1 cup fresh or frozen unsweetened blueberries
1 teaspoon ground cinnamon

Text Ingredients

Directions

Preheat oven to 325°. In a large bowl, Combine sour cream, eggs, lemon zest and lemon extract until smooth.
In a small bowl, whisk almond flour, 1/2 cup sweetener, whey powder, baking powder and salt. Add to wet mixture until just combined. Fold in blueberries. Scoop into 12 paper-lined muffin cups.
In a small bowl, combine remaining 2 teaspoons sweetener and cinnamon, sprinkle over muffins.
Bake 23-26 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 188 calories, 11g fat (1g saturated fat), 53mg cholesterol, 127mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 10g protein.

Sunshine Poached Salmon

Taste of Home Editorial Team — Fri, 19 Dec 2025 16:25:16 +0000

Ingredients

1 cup water
1/3 cup white wine or water
2 salmon fillets (5 to 6 ounces each), skin removed
1 tablespoon apricot preserves
1 tablespoon pineapple preserves or 1/4 cup crushed pineapple, drained
1 tablespoon Dijon mustard
1 tablespoon hot honey
1 tablespoon capers, drained

Text Ingredients

Directions

In a large saucepan, combine water and wine. Bring to a boil. Adjust heat to maintain a gentle simmer. Add salmon. Cook, covered, until a thermometer reads 145° and fish is no longer opaque, 10-15 minutes.
In a small microwave-safe bowl, combine remaining ingredients. Cook until heated through and combined, about 30 seconds.
Remove salmon with a fish spatula or slotted spoon to plates. Spoon sauce over top.

Nutrition Facts

1 serving: 313 calories, 13g fat (3g saturated fat), 71mg cholesterol, 357mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 24g protein.

Grilled Halibut Packages

Taste of Home Editorial Team — Fri, 19 Dec 2025 16:21:41 +0000

Ingredients

1 cup packed fresh parsley sprigs
1 cup fresh cilantro leaves
1 piece fresh gingerroot (about 1-in.), peeled and chopped
1 medium lemon, zested and juiced
2 tablespoons olive oil
3/4 teaspoon sea salt
2 cups grape tomatoes, halved
1-3/4 cups fresh corn
4 halibut fillets (6 ounces each)

Text Ingredients

Directions

Place first six ingredients in a food processor; process until finely chopped. Add 2 tablespoons of herb mixture to a large bowl with tomatoes and corn; toss to coat.
Place each fillet on a large piece of heavy-duty foil (about 18x12 in.). Top each filet with a fourth of the remaining herb mixture, spoon tomato-corn relish around fish. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 12-14 minutes.
To serve, open foil carefully to allow steam to escape. Remove to serving plates and garnish with additional fresh herbs, as desired.

Nutrition Facts

1 serving: 293 calories, 10g fat (2g saturated fat), 83mg cholesterol, 500mg sodium, 17g carbohydrate (6g sugars, 3g fiber), 35g protein.