We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you’ll want to drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and […]
We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you’ll want to drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and […]
Comfort food gets a hearty addition with this turkey and veggie stew. Served alongside some buttery homemade biscuits, this stew makes for the perfect cozy meal. Ingredients 4.5 ounces self-rising flour (about 1 cup) 4.5 ounces white whole-wheat flour (about 1 cup), divided 6 tablespoons cold unsalted butter, cubed 9 tablespoons nonfat buttermilk 2 tablespoons […]
Can’t find turkey cutlets? Use chicken cutlets or breasts. Serve the soup with a crunchy salad and citrus vinaigrette. Ingredients 1 tablespoon unsalted butter 1 cup chopped celery 1 cup chopped carrots 1/2 cup diced onion 1 garlic clove, minced 4.25 ounces (about 1 cup) plus 2 Tbsp. all-purpose flour, divided 7 cups water 1 […]
ingredients 1 tablespoon unsalted butter 1 cup chopped celery 1 cup chopped carrots 1/2 cup diced onion 1 garlic clove, minced 4.25 ounces (about 1 cup) plus 2 Tbsp. all-purpose flour, divided 7 cups water 1 1/2 tablespoons reduced-sodium turkey or chicken bouillon (such as Better Than Bouillon) 1 1/4 pounds boneless, skinless turkey breast […]
Substitute long fusilli or fettuccine if you can’t find bucatini. Dried porcini mushrooms and truffle oil supply rich earthiness. Use leftover truffle oil to drizzle over pizzas, polenta, or salad greens. Ingredients 1/2 cup dried porcini mushrooms (about 1/2 ounce) 2/3 cup boiling water 8 ounces uncooked bucatini 3 1/4 teaspoons salt, divided 1 tablespoon […]
This classic French soup is traditionally finished with a dollop of pistou, a nut-free version of pesto, though leftover or store-bought refrigerated pesto is also delicious here. Don’t rinse the canned beans after draining; any remaining starches will help bring the soup together. To save time, look for prechopped onion, celery, and carrot in the […]
An omelet makes for a quick and easy dinner, but it doesn’t have to be boring. Gooey mozzarella, vibrant sage, and a generous hit of red pepper make this a standout dish. Ingredients 1/4 cup water 1 tablespoon chopped fresh sage 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 4 large eggs 1 large egg […]
Ingredients 6 cups water 1/2 cup coarsely chopped flat-leaf parsley stems 6 garlic cloves 6 thyme sprigs 3 medium carrots (about 7 ounces), cut into 1-inch pieces 1 medium red onion, cut into wedges 1/2 (1-ounce) package fresh sage Chicken bones (reserved from Dinner 1) 1 1/2 cups uncooked quinoa, rinsed and drained 1 tablespoon […]
Ingredients 2 (1-pound) pork tenderloins, trimmed 2/3 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh sage 2 tablespoons grated lemon rind 2 garlic cloves, minced 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon olive oil 1 cup Sauvignon Blanc or other dry white wine 1 (14 1/2-ounce) can fat-free, […]