Category: Lunch

Ingredients

Original recipe (1X) yields 4 servings

• 1 pound fingerling potatoes, halved lengthwise
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon lemon zest
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley

Directions

1. Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).Dotdash Meredith Food Studios
2. Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.Dotdash Meredith Food Studios
3. Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move the skillet to the preheated oven.Dotdash Meredith Food Studios
4. Roast in the preheated oven until soft, 15 to 20 minutes, tossing halfway through. Remove from oven and top with parsley.

Ingredients

Original recipe (1X) yields 6 servings

• 12 ounces linguine pasta, broken into shorter pieces
• 1 pound frozen large shrimp, (31 to 35/pound) – thawed, peeled, and deveined 
• 1 cup frozen peas
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill, plus more for garnish
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2/3 cup roasted red peppers or piquanté peppers (such as Peppadew), cut into strips
• 1/2 cup coarsely shredded carrot
• 1/2 cup finely chopped celery
• 3 tablespoons finely chopped red onion

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, adding shrimp and peas for the last 3 minutes of cooking time. Drain in a colander. Rinse with cold water to cool quickly.
2. 
   
   Meanwhile, whisk together mayonnaise, mustard, lemon zest, lemon juice, dill, smoked paprika, and salt in a large bowl.  
3. Add pasta mixture, roasted red peppers, carrot, celery, and red onion. Toss to combine. Serve immediately or chill, covered up to 4 hours. Garnish with additional dill.

Ingredients

Original recipe (1X) yields 10 servings

• 2 tablespoons butter
• 1/2 onion, chopped
• 2 stalks celery, chopped
• salt and freshly ground black pepper to taste
• 2 cups diced Yukon Gold potatoes
• 1 can condensed cream of chicken soup
• 1 can Cheddar cheese soup
• 4 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 cups chopped rotisserie chicken, or more to taste
• 5 strips bacon, cooked and chopped
• 1/2 cup sour cream
• 1/2 cup shredded creamy mozzarella cheese

Garnish

• 1/4 cup shredded Cheddar cheese
• cooked and crumbled bacon
• scallions, sliced
• buttery round crackers, such as Ritz®, crushed

Directions

1. Melt 2 tablespoons butter in a large pot over medium heat. Add onions and celery and cook until tender, 4 to 5 minutes. Season with salt and pepper.
2. Add potatoes, cream of chicken, Cheddar cheese soup, and broth to the pot and season with Cajun seasoning, garlic powder, and onion powder. Simmer for 5 minutes. Add chicken and bacon to the soup.
3. Reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes more. Stir in sour cream and creamy mozzarella; remove from heat.
4. Serve garnished with shredded Cheddar, bacon, scallions, and crushed Ritz crackers.

Ingredients

Original recipe (1X) yields 2 servings

• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• ½ cup chopped onion
• 1 cup rinsed and drained canned black beans
• 2 tablespoons chopped fresh cilantro
• salt and ground black pepper to taste
• 2 whole wheat tortillas
• ¾ cup shredded mozzarella cheese
• 2 tablespoons lime juice (Optional)
• ¼ cup salsa, or to taste (Optional)

Directions

1. Heat olive oil in a skillet over medium-high heat; sauté mushrooms and onion in hot oil until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; continue sautéing until mushrooms and onions are browned, 2 to 3 minutes more. Remove from heat.
2. Place 1 tortilla in a clean, dry skillet. Spread 1/2 of the mushroom mixture onto 1/2 of tortilla. Sprinkle with mozzarella cheese and lime juice; fold tortilla over filling. Cook over medium heat until quesadilla is browned and crispy, about 2 minutes per side. Transfer quesadilla to a cutting board. Repeat this step with second tortilla.
3. Cut quesadillas into wedges and serve with salsa.

Ingredients

Original recipe (1X) yields 2 servings

• cooking spray (Optional)
• 5 eggs
• 2 tablespoons heavy whipping cream
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup shredded Swiss cheese
• 4 ounces Black Forest ham, chopped
• ¼ cup finely chopped green onions

Directions

1. Spray or lightly grease a large skillet and heat over medium heat.
2. Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
3. Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.

Ingredients

Original recipe (1X) yields 2 servings

• 1 chorizo sausage link, casing removed and meat crumbled
• 2 tablespoons chipotle peppers in adobo sauce
• 4 corn tortillas
• 2 tablespoons chopped onion, or to taste
• 2 tablespoons chopped fresh cilantro, or to taste (Optional)

Directions

1. Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
2. Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
3. Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

Ingredients

Original recipe (1X) yields 2 servings

• 4 slices white bread
• 3 tablespoons butter, divided
• 2 slices Cheddar cheese

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Preheat a nonstick skillet over medium heat. Generously butter one side of a slice of bread.Dotdash Meredith Food Studios
3. Place bread butter-side down in the hot skillet; add 1 slice of cheese.Dotdash Meredith Food Studios
4. Butter a second slice of bread on one side and place butter-side up on top of cheese.Dotdash Meredith Food Studios
5. Cook until lightly browned on one side; flip over and continue cooking until cheese is melted.Dotdash Meredith Food Studios
6. Repeat with remaining 2 slices of bread, butter, and slice of cheese. Serve and enjoy!

Ingredients

Original recipe (1X) yields 2 servings

• ¼ cup white vinegar
• ¼ cup fish sauce
• 2 tablespoons white sugar
• 2 tablespoons lime juice
• 1 clove garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon canola oil
• 2 tablespoons chopped shallots
• 2 skewers
• 8 medium shrimp, with shells
• 1 (8 ounce) package rice vermicelli noodles
• 1 cup finely chopped lettuce
• 1 cup bean sprouts
• 1 English cucumber, cut into 2-inch matchsticks
• ¼ cup finely chopped pickled carrots
• ¼ cup finely chopped diakon radish
• ¼ cup crushed peanuts
• 3 tablespoons chopped cilantro
• 3 tablespoons finely chopped Thai basil
• 3 tablespoons chopped fresh mint

Directions

1. To make the dressing: Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set aside.Dotdash Meredith Food Studios
2. Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.Dotdash Meredith Food Studios
3. Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.Dotdash Meredith Food Studios
4. Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.Dotdash Meredith Food Studios
5. Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour dressing on top and toss thoroughly to coat before eating.

Ingredients

Original recipe (1X) yields 6 servings

• 1 (14.75 ounce) can salmon, drained and flaked
• ¼ cup mayonnaise
• ¼ cup chopped mild pickled pepper rings
• 1 tablespoon pickled pepper juice

Directions

1. Mix salmon, mayonnaise, peppers, and pepper juice in a bowl.