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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
This easy Peruvian chicken recipe brings the taste of Latin America to your kitchen. Enjoy this savory dish as a quick weeknight dinner packed with flavor.
Peruviandinner, main course1 hr 10 minServes 2603 kcalGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Chicken thighs are pressure-cooked with ancho and chipotle chiles, tomatoes and spices, blended into a smooth sauce, shredded, then rolled in tortillas and baked under cheese.
A bone-in prime rib brought to room temperature, rubbed with kosher salt and a garlic, rosemary and thyme olive oil, seared at 500°F then roasted at 325°F to medium rare and rested under foil.
This easy Pumpkin Soup is light and brothy, with mellow pumpkin flavor and a savory, smoky-spiced finish. Canned pumpkin and a handful of pantry staples make it a budget-friendly fall lunch or starter, ready in just 20 minutes.
Like lamb samosas, but without the folding! This clever filo pastry pie tastes just as good though. Serve with the usual comfort food sides like roast veggies, potatoes and gravy. You’ll need a deep 8in round baking dish. Each serving provides 604 kcal, 35.1g protein, 43.3g carbohydrate (of which 0g sugars), 31g fat (of which 9.9g saturates), 5.5g fibre and 0.85g salt.
Wheat noodles and baby bok choy tossed in a sesame paste sauce with soy sauce, Sichuan chili oil, garlic and black vinegar, topped with scallions and sesame seeds.
These moreish meatballs are super easy to make, top them with a simple tomato sauce and stir in some spaghetti for a quick midweek meal. Make the meatballs ahead for an even quicker cook on busy weeknights.
Thinly sliced chicken breasts velveted with baking soda and cornstarch, seared and stir-fried with onion and bell peppers in a chicken broth, soy, ketchup, brown sugar and vinegar sauce thickened with a slurry.
Pork loin steaks flattened and coated in a spiced peanut crumb are seared in a wok and served under a pineapple and lime sweet-sour sauce with steamed greens and rice.
Ground beef simmers with black beans, corn, green chili and crushed tomatoes under a taco seasoning blend, served over corn chips with cheese and sour cream.
The recipes are straightforward and take into consideration oven and stove space, and how easy things are to reheat. The prep work is minimal and they all taste amazing! Proof that you don't need to spend hours and hours in the kitchen to serve a wonderful made-from-scratch Thanksgiving Dinner! Full directions provided in the recipe for each dish which is linked below.
Crisp-fried corn tortillas carry a warm layer of refried beans, taco-seasoned beef and melted cheddar. The flat, crunchy base makes every bite a mix of creamy beans and browned meat.
MexicanDinner, Main Course30 minServes 12205 kcalGluten-freeEgg-freeDiabetic
What a brilliant idea – baking tortillas to use as pizza bases. A quick and easy supper on the table in less than half an hour. Result. Each serving provides 440 kcal, 28g protein, 41g carbohydrates (of which 9g sugars), 19.5g fat (of which 7g saturates), 8g fibre and 3.4g salt.
An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative. Each serving provides 335 kcal, 9g protein, 41g carbohydrate (of which 14.5g sugars), 12.5g fat (of which 1.5g saturates), 10g fibre and 0.5g salt.
Bell peppers, onion and black beans are spiced with cumin and oregano, half-mashed, rolled in tortillas with pepper Jack and baked under enchilada sauce.
Main course50 min6–8 servings365 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
This super simple mixture comes together effortlessly. It is packed with umami flavours and is a great source of protein from the seeds and tofu. Edamame is one of the highest protein legumes with bags of gut-health supporting fibre. Each serving provides 626 kcal, 28.9g protein, 45.9g carbohydrate (of which 8.3g sugars), 39.1g fat (of which 5.4g saturates), 13.3g fibre and 1.53g salt.
Main course1 hrServes 4626 kcalVegetarianVeganDairy-freeEgg-freeHigh Fiber
A bubbling stew of tofu and eggs simmered in a soy-based seasoning broth with onion and green onion. The eggs are added at the end and cooked just until their whites set.