No need for Indian takeout or packaged frozen curry dinners — we’re showing you how to make your own. Simply mix together the sauce ingredients with the chicken and freeze until ready to use. Then dump the contents into the Instant Pot for an easy dinner, with no mess and no fuss.
Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety of textures and a tropical salty-spicy, savory-sweet flavor combination.
Dreaming of a tender Sunday roast? This roast beef with sweet potatoes recipe from the October 2013 meal plan serves 8.
With its creamy Thousand Island dressing, stacked corned beef or pastrami and Swiss cheese, the traditional reuben is a high-calorie affair. Our version uses a homemade tomato dressing, Jarlsberg cheese, ham and turkey for a full-flavor version under 300 calories