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Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy
From comforting, veggie-packed soups and casserole dishes to citrusy snacks and sides, you’re sure to love these recipes. Not only do they have four- and five-star ratings for being super flavorful, but they also have been the most popular seasonal recipes on theEatingWellsite. Try the newest dishes from 2023 like our Mainland Lu’au and High-Protein Lemon Blueberry Muffins to experience the best winter flavors all season long.
01of 20Mainland Lu’auRachel Marek, Food stylist: Annie ProbstThe Hawaiian word lu’au can mean three things: a gathering or celebration, the young leaves of the kalo (aka taro) plant, or a dish made with those leaves, coconut milk and sometimes chicken or squid. This recipe is a version of the latter from chef Kiki Aranita, made with collard greens, which are easier to find on the mainland. This lu’au recipe makes a generous amount, but you won’t regret it since it holds beautifully—you can even freeze it so you have a nutritious side dish at your fingertips.View Recipe
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Mainland Lu’au
Rachel Marek, Food stylist: Annie Probst
The Hawaiian word lu’au can mean three things: a gathering or celebration, the young leaves of the kalo (aka taro) plant, or a dish made with those leaves, coconut milk and sometimes chicken or squid. This recipe is a version of the latter from chef Kiki Aranita, made with collard greens, which are easier to find on the mainland. This lu’au recipe makes a generous amount, but you won’t regret it since it holds beautifully—you can even freeze it so you have a nutritious side dish at your fingertips.
View Recipe
02of 20Stuffed Pepper CasserolePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleYou won’t be stuffing any peppers for this stuffed pepper casserole, but you will be enjoying the sweet and smoky combination of flavors coming from bell peppers, fire-roasted tomatoes, smoked paprika and ground beef. You can use precooked rice from the package or leftover brown rice if you have it. If using leftover rice, you will need about 1 1/2 cups.View Recipe
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Stuffed Pepper Casserole
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
You won’t be stuffing any peppers for this stuffed pepper casserole, but you will be enjoying the sweet and smoky combination of flavors coming from bell peppers, fire-roasted tomatoes, smoked paprika and ground beef. You can use precooked rice from the package or leftover brown rice if you have it. If using leftover rice, you will need about 1 1/2 cups.
03of 20Creamy Sun-Dried Tomato & Chicken Pasta BakePhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissThis creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. This easy pasta bake is perfect for feeding a crowd. If you’re watching your sodium, you can cook and shred your own chicken in place of the rotisserie chicken.View Recipe
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Creamy Sun-Dried Tomato & Chicken Pasta Bake
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
This creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. This easy pasta bake is perfect for feeding a crowd. If you’re watching your sodium, you can cook and shred your own chicken in place of the rotisserie chicken.
04of 20Creamy Lemon & Spinach Pasta BakePhotographer: Fred Hardy, Food stylist: Jennifer Wendorf, Prop stylist: Shell RoysterThis creamy and comforting vegetarian pasta bake is perfect when you want a pasta dinner that is light, bright and flavorful. This easy pasta bake is packed with spinach. Feel free to swap the spinach out for another green like kale if you have it on hand. Just be sure to remove the tough stems and chop it into smaller pieces before cooking. Depending on your green, you may have to cook it a little bit longer so it’s nice and tender before baking.View Recipe
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Creamy Lemon & Spinach Pasta Bake
Photographer: Fred Hardy, Food stylist: Jennifer Wendorf, Prop stylist: Shell Royster
This creamy and comforting vegetarian pasta bake is perfect when you want a pasta dinner that is light, bright and flavorful. This easy pasta bake is packed with spinach. Feel free to swap the spinach out for another green like kale if you have it on hand. Just be sure to remove the tough stems and chop it into smaller pieces before cooking. Depending on your green, you may have to cook it a little bit longer so it’s nice and tender before baking.
05of 20Weeknight Lemon Chicken Skillet DinnerJustin WalkerThis one-pan chicken dinner doesn’t get much easier, or more satisfying. In just half an hour, you can have a complete meal on the table that doesn’t require loads of dishes afterwards. We call for tender haricots verts because they’re quick cooking; traditional green beans likely won’t be tender enough after the brief cooking time at the end. If that’s all you have on hand, steam them first, and then add them to the pan for the final step. Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies.View Recipe
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Weeknight Lemon Chicken Skillet Dinner
Justin Walker
This one-pan chicken dinner doesn’t get much easier, or more satisfying. In just half an hour, you can have a complete meal on the table that doesn’t require loads of dishes afterwards. We call for tender haricots verts because they’re quick cooking; traditional green beans likely won’t be tender enough after the brief cooking time at the end. If that’s all you have on hand, steam them first, and then add them to the pan for the final step. Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies.
06of 20High-Protein Lemon-Blueberry MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyThese lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.View Recipe
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High-Protein Lemon-Blueberry Muffins
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy
These lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.
07of 20Cheesy Chicken Pasta BakePhotographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire SpollenThis chicken pasta bake is cheesy with a smoky kick, thanks to the combination of chipotle peppers and smoked Gouda cheese. If you want to mellow the smoky flavor, regular Gouda works just as well. Spray the foil lightly with cooking spray or brush it with a little oil to prevent the cheesy topping from sticking. Serve with a simple side salad or garlic-roasted broccoli.View Recipe
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Cheesy Chicken Pasta Bake
Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
This chicken pasta bake is cheesy with a smoky kick, thanks to the combination of chipotle peppers and smoked Gouda cheese. If you want to mellow the smoky flavor, regular Gouda works just as well. Spray the foil lightly with cooking spray or brush it with a little oil to prevent the cheesy topping from sticking. Serve with a simple side salad or garlic-roasted broccoli.
08of 20Baked Flounder with Fresh Lemon PepperOxmoor HouseFor this baked flounder recipe, use fresh lemon, good olive oil, freshly ground peppercorns and garlic, and you’ll never look at lemon pepper the same again. Serve with steamed asparagus.View Recipe
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Baked Flounder with Fresh Lemon Pepper
Oxmoor House
For this baked flounder recipe, use fresh lemon, good olive oil, freshly ground peppercorns and garlic, and you’ll never look at lemon pepper the same again. Serve with steamed asparagus.
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Spinach & Feta Quiche with Sweet Potato Crust
Hector Manuel Sanchez
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Lemon-Garlic Cabbage Wedges
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Sautéed Mushrooms with Balsamic & Parmesan
12of 20Baked OatmealTime Inc.This baked oatmeal is a mix between an oatmeal bar and traditional creamy breakfast oatmeal for an unexpected morning treat. There are so many different ways to add a little something extra to this recipe: Add fresh fruit like strawberries, blueberries, or raspberries. Add toasted coconut flakes. Add chocolate chips for chocolate lovers. You could also add extra nuts and seeds.View Recipe
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Baked Oatmeal
Time Inc.
This baked oatmeal is a mix between an oatmeal bar and traditional creamy breakfast oatmeal for an unexpected morning treat. There are so many different ways to add a little something extra to this recipe: Add fresh fruit like strawberries, blueberries, or raspberries. Add toasted coconut flakes. Add chocolate chips for chocolate lovers. You could also add extra nuts and seeds.
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Garlic-Butter Cauliflower Bites
14of 20Chicken PaellaVictor ProtasioA Spanish dish from the Valencia region, paella is named for the cooking vessel itself: a round, shallow pan made of carbon steel that heats quickly and evenly. A good paella pan helps develop the socarrat, or crispy layer of rice crust on the bottom that’s the most prized part of the dish. A large skillet will work as well if you don’t have a paella pan. Look for short-grain Bomba or Valencia rice at specialty markets. Be aware that risotto rice like Arborio won’t work here, since paella rice isn’t meant to be creamy.View Recipe
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Chicken Paella
Victor Protasio
A Spanish dish from the Valencia region, paella is named for the cooking vessel itself: a round, shallow pan made of carbon steel that heats quickly and evenly. A good paella pan helps develop the socarrat, or crispy layer of rice crust on the bottom that’s the most prized part of the dish. A large skillet will work as well if you don’t have a paella pan. Look for short-grain Bomba or Valencia rice at specialty markets. Be aware that risotto rice like Arborio won’t work here, since paella rice isn’t meant to be creamy.
15of 20Creamy Sausage & Cheese Tortellini SoupPhotographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell RoysterThis cheese tortellini soup is a quick meal to throw together on a weeknight, and a crowd-pleaser if you have company. If you like soup with a kick, opt for hot Italian sausage. Tortellini, like any pasta, will soak up the broth as it sits, so if you’re making it ahead of time, cook the tortellini separately and add it just before serving.View Recipe
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Creamy Sausage & Cheese Tortellini Soup
Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
This cheese tortellini soup is a quick meal to throw together on a weeknight, and a crowd-pleaser if you have company. If you like soup with a kick, opt for hot Italian sausage. Tortellini, like any pasta, will soak up the broth as it sits, so if you’re making it ahead of time, cook the tortellini separately and add it just before serving.
16of 20Slow-Cooker Chicken & Brown Rice with Roasted Corn & Black BeansPhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyWith plenty of spice from ground cumin, cayenne and paprika and the bit of char that frozen roasted sweet corn brings to the dish, you won’t miss the browning step in this easy load-and-go recipe. If frozen roasted corn isn’t available, substitute regular.View Recipe
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Slow-Cooker Chicken & Brown Rice with Roasted Corn & Black Beans
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
With plenty of spice from ground cumin, cayenne and paprika and the bit of char that frozen roasted sweet corn brings to the dish, you won’t miss the browning step in this easy load-and-go recipe. If frozen roasted corn isn’t available, substitute regular.
17of 20Chicken Fajita CasserolePhotographer: Rachel Marek, Food stylist: Holly DreesmanThis chicken fajita casserole combines classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner. Chicken thighs are tender and flavorful, but chicken breast or leftover chicken will work well too. Serve this easy casserole topped with your favorite fixings, like sour cream, avocado, salsa and/or chopped tomato.View Recipe
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Chicken Fajita Casserole
Photographer: Rachel Marek, Food stylist: Holly Dreesman
This chicken fajita casserole combines classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner. Chicken thighs are tender and flavorful, but chicken breast or leftover chicken will work well too. Serve this easy casserole topped with your favorite fixings, like sour cream, avocado, salsa and/or chopped tomato.
18of 20Easy Sheet-Pan Eggs with Mushrooms & SpinachPhotographer: Rachel Marek, Food stylist: Lauren McAnellyMake these easy sheet-pan eggs the next time you’re serving a crowd for breakfast or brunch. Mushrooms add texture and flavor, while spinach adds a pop of color. You can also make these eggs for a meal-prep-friendly breakfast.View Recipe
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Easy Sheet-Pan Eggs with Mushrooms & Spinach
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
Make these easy sheet-pan eggs the next time you’re serving a crowd for breakfast or brunch. Mushrooms add texture and flavor, while spinach adds a pop of color. You can also make these eggs for a meal-prep-friendly breakfast.
19of 20Oatmeal Banana BreadPhotographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis oatmeal banana bread features old-fashioned oats, which provide texture. This banana bread is subtly sweet and well balanced, making it perfect for tea time, breakfast time and anything in between.View Recipe
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Oatmeal Banana Bread
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
This oatmeal banana bread features old-fashioned oats, which provide texture. This banana bread is subtly sweet and well balanced, making it perfect for tea time, breakfast time and anything in between.
20of 20Butternut Soup with Coconut MilkBrian Woodcock; Styling: Cindy BarrServe this full-flavored soup as a first course or as a smooth vegetable stew over rice with a side of cooked greens. We’ve used full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).View Recipe
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Butternut Soup with Coconut Milk
Brian Woodcock; Styling: Cindy Barr
Serve this full-flavored soup as a first course or as a smooth vegetable stew over rice with a side of cooked greens. We’ve used full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).
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