30 minute

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

olive oil

salt

black pepper

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

This Italian-inspired recipe features salmon fillets gently poached in a garlicky fresh tomato broth.

Salmon in Crazy Water

garlic,

fennel seeds

red pepper flakes

plum tomatoes,

onion,

Kosher salt

water

dry white wine

salmon fillet,

Coarsely chopped fresh parsley,

Good bread, for serving (optional)

Heat the olive oil in a large, high-side sauté pan or skillet over medium heat. Add the garlic, fennel seeds, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, onion, and 1/2 teaspoon of salt and sauté until the tomatoes break down to release their juices and the onion is softened and translucent, about 5 minutes.

Add the water and wine and bring the liquid to a gentle simmer. Simmer, uncovered, until the liquid reduces by about one fourth, 5 to 10 minutes. Taste and season with additional salt, as needed.

Season the salmon with salt and place it in the pan. Reduce the heat to medium-low, cover the pan, and simmer until the fish just begins to flake, 5 to 8 minutes, depending on the thickness of your fillets. An instant-read thermometer inserted into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer your salmon more well done.

Transfer the salmon fillets to 4 shallow bowls and spoon the broth around them. Sprinkle with parsley and serve with bread, if desired.

In this 20-minute vegetarian dinner, vibrant pesto and creamy mascarpone cheese combine to create a silky sauce that clings to the noodles. 

One-Pot Creamy Mushroom Pesto Pasta

cremini mushrooms

garlic

linguine pasta

basil pesto

mascarpone cheese

basil leaves

Slice 10 ounces cremini mushrooms and thinly slice 6 garlic cloves. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 12 ounces linguine, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. 

Bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Remove from the heat and top with fresh basil leaves. Taste and season with more salt as needed. 

This easy 3-ingredient sheet pan dinner features crispy potato gnocchi, sweet sun-dried tomatoes, and wilted baby spinach.

Tuscan Sheet Pan Gnocchi 

(8.5-ounce) jar oil-packed marinated sun-dried tomatoes

baby spinach (about 5 packed cups)

Parmesan cheese,

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Drain 1 (8.5-ounce) jar oil-packed marinated sun-dried tomatoes, then thinly slice the tomatoes. Place on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer. 

Roast, stirring halfway through, until the gnocchi are plump, 18 to 20 minutes total. Remove from the oven, scatter 5 ounces baby spinach (about 5 packed cups) over the gnocchi, and toss gently. Return to the oven and roast until the spinach is just wilted, 2 to 3 minutes more. Garnish with grated Parmesan cheese, if desired.

These chicken thighs are impossibly juicy, thanks to a garlic butter drizzle and stovetop-to-oven cooking method, and boast the crispiest, crackliest skin. Plus, you only need five ingredients to make them.

Life-Changing Garlic Butter Chicken Thighs 

bone-in, skin-on chicken thighs (about 6 small)

kosher salt, divided

unsalted butter

green beans

Arrange a rack in the middle of the oven and heat the oven to 425ºF. 

Debone 3 pounds bone-in, skin-on chicken thighs: Flip each chicken thigh over so it is skin-side down. Using kitchen shears, cut through the meat along both sides of the center bone, making sure not to cut all the way through the meat and skin. Cut off the cartilage at the top and bottom of the bone. Cut underneath the bone, which will cut the bone off completely from the thigh. Use the shears to trim off any excess fat, cartilage, or skin.

Pat the chicken thighs dry with paper towels and season on all sides with 1 teaspoon of the kosher salt. If using fresh green beans, trim, then cut in half crosswise. 

Place the chicken thighs skin-side down in a large (12-inch) oven-safe skillet, preferably cast iron, and turn the heat to medium. Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point). Meanwhile, place 3 tablespoons unsalted butter in a small microwave-safe bowl and microwave on HIGH until melted, 30 to 45 seconds. Mince 4 garlic cloves and add to the melted butter.   

Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan. Add 12 ounces green beans to the pan, season with the remaining 1/4 teaspoon kosher salt, and toss to coat the beans in the chicken fat. Place the chicken thighs skin-side up on the green beans. 

Drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven. Roast until the chicken is deeply golden brown, crispy, and registers 160ºF in the thickest part, 12 to 15 minutes. 

A quick and easy breakfast toast topped with an herby Greek yogurt and smashed, soft-cooked eggs.

Smashed Egg Toasts with Herby Lemon Yogurt

eggs

lemon

basil

dill,

chives,

plain Greek yogurt

extra-virgin olive oil,

kosher salt,

black pepper,

(1-inch thick) slices country or sourdough bread

unsalted butter, divided

Fill a large pot with about 5 inches of water and bring to a rolling boil over high heat; fill a large bowl with cold water and ice. Lower the heat until the water is at a rapid simmer. Gently lower 8 large eggs into the water one at a time. Boil for exactly 6 minutes and 30 seconds. Using a slotted spoon, transfer the eggs to the ice bath. Let sit in the ice bath for 2 minutes, then peel the eggs under running water and set them aside.

Prepare the following, adding them to a medium bowl: Mince 1 garlic clove. Finely grate the zest 1 medium lemon, then juice the lemon. Finely chop until you have 2 tablespoons fresh basil leaves, 2 tablespoons fresh dill, and 2 tablespoons fresh chives. Add 2 cups Greek yogurt, 2 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.

Cut 4 (1-inch thick) slices crusty bread. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 2 of the slices and cook until golden brown and crisp, about 2 minutes per side. Transfer to a large platter. Repeat with the remaining 2 tablespoons unsalted butter and bread.

Spread the yogurt mixture on the bread, then top each toast with 2 of the eggs. Using the back of a spoon, gently smash the eggs. Sprinkle with more kosher salt, black pepper, and herbs, and drizzle with more olive oil.

This vibrant sheet pan dinner comes together quickly thanks to a bag each of Trader Joe&#x27;s frozen shrimp and asparagus.

Lemony Roasted Shrimp and Asparagus

(16-ounce) bag Trader Joe’s Raw Wild Argentinian Red Shrimp

(12-ounce) bag Trader Joe’s frozen Asparagus Spears (Regular

lemons

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, empty 1 (16-ounce) bag Raw Wild Argentinian Red Shrimp into a colander in the sink and run cool water over the shrimp, tossing occasionally, until defrosted, 5 to 10 minutes. Pat dry and place on a rimmed baking sheet. 

Empty 1 (12-ounce) bag frozen Asparagus Spears (Grilled or Regular) onto the baking sheet. Drizzle with 2 tablespoons olive oil, season with kosher salt and black pepper, toss to coat, and spread out in an even layer. 

Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. Roast, stirring halfway through, until the shrimp are pink and opaque, 8 to 10 minutes total. 

Halve another 1 medium lemon crosswise, squeeze the juice over the shrimp and asparagus, and serve.

This Keto Cheesy Mexican Taco Skillet is an awesome low-carb 30-minute skillet dinner the entire family will love!

Keto Cheesy Mexican Taco Skillet

avocado oil

beef

white onion (diced)

bell pepper (diced)

green chilis

taco seasoning

roma tomatoes (seeded and diced)

cauliflower rice

shredded Mexican blend cheese

avocado (diced)

jalapeño (thinly sliced)

sour cream

cilantro (minced)

Heat the oil in a large cast iron skillet over medium high heat. Once hot add in the beef and cook while crumbling with a wooden spoon until it starts to brown.

Add in the onion, bell pepper, and taco seasoning and cook 3 minutes or until the onion and pepper starts to soften.

Stir in the green chiles and tomatoes along with the cauliflower rice. Cook 5-7 minutes until most of the moisture has evaporated.

Sprinkle with cheese and cover just until melted, about 2 minutes. Top with desired toppings and serve.

https://content.jwplatform.com/videos/PmZ5sLBM.mp4

This Keto Cheesy Mexican Taco Skillet is packed full of southwest flavors from onions, peppers, jalapeÃ±os, avocado, cilantro, and of course, ground beef and cheese. This is a great weeknight keto dinner!

Here, a few smart cooking tricks elevate just 3 ingredients into a spectacular one-pot meal that really, truly wows. 

One-Pot Pesto Tortellini with Broccoli

broccoli

cheese tortellini,

basil pesto, plus more as needed

Bring a large pot of heavily salted water to boil. Meanwhile, trim the stalks from 1 pound broccoli, then cut the florets into 1/2-inch pieces. 

Blanch the florets in the water until crisp tender, about 2 minutes. Using a slotted spoon, transfer the broccoli to a strainer and run under cool water. Bring the broccoli water back to a boil, add 2 (about 9-ounce) packages cheese tortellini, and cook for 2 minutes less than package instructions. Reserve 1/2 cup of the pasta water, then drain the tortellini.

Place 3 tablespoons basil pesto and 3 tablespoons pasta water in the now-empty pot over low heat. Add the tortellini and broccoli and gently toss to coat until warm through, adding more pesto or pasta water as needed for the desired sauce consistency. Taste and season with kosher salt as needed. Garnish with grated Parmesan if desired.

Buttery sautéed cabbage and smoky kielbasa sausage take center stage in this low-carb dinner.

30-Minute Kielbasa and Cabbage Skillet

kielbasa sausage

small (2- to 3-pound) head green cabbage

caraway seeds

whole-grain mustard

apple cider vinegar

Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups). 

Melt 2 tablespoons unsalted butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 teaspoon caraway seeds and a pinch red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes. 

Add the cabbage, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes. Add 1 tablespoon whole-grain mustard and 1 tablespoon apple cider vinegar and toss to combine. 

This one-pot pasta boasts all the classic flavors of French onion soup. Substituting beef broth and port for water during the pasta-cooking process adds richness to the sauce that forms in the pot, while a tangle of caramelized onions lends a hint of sweetness and familiarity of flavor to this bowl of comfort.

French Onion Soup One-Pot Pasta

onions

orecchiette pasta

(32-ounce) box low-sodium beef broth

ruby port

Gruyère cheese, finely shredded (about 3/4 cup)

Cut 1 1/2 pounds yellow onions into paper-thin slices (or use a mandoline). Heat 3 tablespoons olive oil in a large pot over medium-high heat until shimmering. Add the onions and cook, stirring constantly, until dark and caramelized, 15 to 20 minutes. Add 12 ounces dried orecchiette, 1 (32-ounce) box beef broth, 2/3 cup water, and 1/3 cup ruby port, and cook until the liquid is fully absorbed, about 12 minutes. Meanwhile, grate 2 ounces Gruyère cheese (about 3/4 cup). 

Turn off the heat and stir in the cheese. Taste and season with kosher salt and freshly ground black pepper as needed.

This pasta dinner is mixed with Italian sausage, roasted red peppers, and whatever tender greens you have handy, then blanketed with a simple white wine sauce that thickens with a splash of starchy pasta water and a pat of butter. 

One-Pot Orecchiette with Sausage, Peppers, and Greens 

sausage

red peppers

dry orecchiette pasta

baby spinach

Bring a large pot of water to a boil over high heat. Meanwhile, remove the casings from 12 ounces Italian sausage. Drain 1 (12-ounce) jar sliced roasted red peppers. Finely grate until you have 1/2 cup Parmesan cheese, plus more for serving.

Salt the water generously and stir in 12 ounces orecchiette pasta. Reduce the heat to medium and cook until the pasta is al dente, about 10 minutes. Remove about 1 cup of the pasta water and set aside. Drain and set aside in the colander. 

Place the pot back over medium-high heat, and add 1 tablespoon olive oil to the pot. When the oil is shimmering, add the sausage and begin gently breaking up the links with a wooden spoon, but allow the sausage to begin to brown before aggressively stirring. Cook until golden brown and cooked through, about 5 minutes.

Add 1/3 cup dry white wine and simmer for 2 minutes, scraping up any browned bits off the bottom of the pot. Stir in the red pepper strips. Add 5 ounces baby spinach or other tender greens and sprinkle lightly with salt and several grinds of pepper. Stir until the spinach is about halfway wilted.

Add the pasta to the pot, along with 1 tablespoon unsalted  butter and the Parmesan. Toss until well-combined and both the butter and cheese have melted into the barest slick of sauce, adding a splash of the reserved pasta water as needed to help it along. Serve straight from the pot with more grated Parmesan, if desired. 

For such a short ingredient list, this 20-minute pasta dish is bursting with bold flavors, thanks to fire-roasted tomatoes and smoky andouille sausage. 

One-Pot Spicy Sausage and Tomato Pasta

smoked andouille sausage

fennel bulb

tomatoes

teaspons kosher salt

basil leaves,

Cut 12 ounces andouille sausage crosswise into 1/2-inch thick rounds and thinly slice 1/2 medium fennel bulb. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 1 can fire-roasted diced tomatoes and their juices, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. 

Bring to a boil over high heat. Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Meanwhile, tear 1 cup fresh basil leaves in half. In the last 2 minutes of cooking, add the basil. 

Remove from the heat. Taste and season with more salt as needed. Garnish with more fresh basil. 

These easy Keto Crab Cakes are gluten-free and served with a quick homemade tartar sauce. Eat them as an appetizer, main dish, or even as a burger!

Keto Crab Cakes

(lump crab meat)

onion (diced)

red pepper

almond flour

mayonnaise

Old Bay seasoning

pepper

unsalted butter (for frying)

Greens (for serving)

lemon juice

dill pickle

onion

Swerve

yellow mustard

paprika

In a medium bowl mix together the crab cake ingredients, form into 6 patties.

Place all of the sauce ingredients in a small jar with a lid, shake to combine.

In a cast iron skillet heat the butter over medium heat. Fry each crab cake for 2-3 minutes per side until golden brown. Serve with tartar sauce, greens, and a wedge of lemon.

This 20-minute dish, inspired by the Spanish tapas dish gambas a ajillo, makes for a flavorful weeknight dinner with very little effort. It&#x27;s packed with garlicky shrimp, blistered tomatoes, and creamy white beans. 

Garlicky Sautéed Shrimp with Creamy White Beans and Blistered Tomatoes

garlic, divided

lime

parsley leaves

oregano

red pepper flakes, divided

olive oil, divided, plus more for drizzling

shrimp

grape tomatoes (about 10 ounces)

cannellini beans

Crusty bread, for serving (optional)

Grate or mince 4 of the large garlic cloves into a large bowl. Thinly slice the remaining 1 large garlic clove and set aside. Finely grate the zest of 1 medium lime into the bowl, then cut the lime in half and set aside. Coarsely chop 1/2 cup fresh parsley leaves and tender stems. Place half in the bowl and reserve the remaining half.

Add 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon of the red pepper flakes, 1 teaspoon kosher salt, and 2 tablespoons of the olive oil to the bowl. Stir to combine. Add 1 pound peeled and deveined uncooked shrimp and toss to coat. Let the shrimp marinate 10 to 15 minutes at room temperature. (Alternatively, cover and refrigerate this, the sliced garlic clove, lime halves, and reserved parsley overnight.)

Heat the remaining 3 tablespoons olive oil in a 12-inch cast iron or heavy-weight skillet over medium-high heat until shimmering. Add 1 pint grape tomatoes, then season with kosher salt and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the skins start to pop, about 2 minutes. Meanwhile, drain and rinse 1 can cannellini beans. 

Add the shrimp and marinade, stir to combine, and cook until the shrimp start to turn pink, about 1 minute. Add the beans and sliced garlic and cook, stirring every minute or so, until the shrimp are just cooked through and the tomatoes have burst open, 3 to 4 minutes total (the beans might start to become a creamy paste, which is okay and delicious).

Remove from the heat. Season with kosher salt and squeeze the lime halves over the shrimp. Drizzle with more olive oil, garnish with the reserved parsley, and serve immediately with crusty bread if desired. 

Boneless chicken breasts are topped with a creamy, cheesy spread inspired by spinach-artichoke for the ultimate family-friendly comfort food.

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