boiling

Transform your usual saucy pasta into a fun handheld snack—or a memorable meal for your kids that they’re guaranteed to request again. Twirling spaghetti into donut molds and binding it with a little egg helps it hold into a perfectly portable shape. The pasta remains moist and saucy within, with deliciously crunchy outside edges. To turn this into a heartier meal, serve yourself two spaghetti donuts along with a simple side salad.

Whole-wheat spaghetti donuts

spray(s) Cooking spray

oz Uncooked whole-wheat spaghetti or yellow lentil spaghetti

cup(s) Fresh baby spinach

0.5 cup(s) Jarred fat-free marinara sauce

Tbsp Grated Parmesan cheese divided

salt

Egg(s)

0.125 tsp Crushed red pepper flakes

Image of Whole-wheat spaghetti donuts

Preheat oven to 375°F. Lightly coat a 6-slot silicone donut pan (¼-cup capacity each) with nonstick spray.

Cook spaghetti according to package directions. Just before draining, stir spinach into boiling water. Drain spaghetti mixture.

In a medium bowl, whisk together marinara sauce, 2 tbsp cheese, salt, and egg. Add spaghetti mixture and toss well to combine. Evenly divide spaghetti mixture into prepared pan; spoon any remaining liquid evenly into each donut slot. Bake at 375°F until set, 18 to 20 minutes.

Combine remaining 1 tbsp cheese and pepper. Turn out spaghetti donuts onto a plate; sprinkle with cheese mixture.

You can easily become your own barista and whip up a delicious lower-sugar version of your favorite seasonal coffee shop offering. Our pumpkin latte contains real pumpkin—and enough of it so that you can actually taste it—plus the warm, fragrant spices you expect. We love unsweetened almond milk for this recipe because it’s rich, creamy, and low in SmartPoints. The coffee mixture is barely sweetened and capped off with a little whipped cream for an indulgent finish.

Spiced pumpkin latte

cup(s) Unsweetened vanilla almond milk

Tbsp Pumpkin puree

tsp Espresso, instant powder

Sugar

0.25 tsp Pumpkin pie spice

Tbsp Aerosol whipped cream

Image of Spiced pumpkin latte

In a small saucepan over medium heat, whisk together almond milk, pumpkin, espresso powder, sugar, and pie spice. Cook, whisking frequently, until hot but not boiling, 4 to 5 minutes. Pour into a mug and top with whipped cream.

Bring the tastes of the Michoacan region of Mexico to your dinner tonight with this recipe for White Maja Michoacan-style Dessert. Made from a combination of cinnamon flavored milk, corn flour, and regular flour, this dessert does not require any baking but rather is made entirely on the stovetop. Reminiscent to a thick pudding, this creamy cinnamon flavored dessert is sprinkled with a thin layer of ground cinnamon, cut into squares, and ready to enjoy.

White Maja Michoacan-style Dessert

milk

cinnamon

sugar

flour

corn flour

Step 1: In a heavy-bottomed…

In a heavy-bottomed pan, add the milk and cinnamon sticks.

Step 2: Once it begins to b…

Once it begins to boil, take out 1/2 liter of the milk and let it cool.

Step 3: In a blender, add t…

In a blender, add the cool milk, flour, and corn flour. Puree until smooth.

Step 4: Boil the milk in th…

Boil the milk in the pan once again and add the cool milk mixture.

Step 5: Stir with a wooden…

Stir with a wooden spoon until it thickens.

Step 6: Remove from the sto…

Remove from the stove and pour on an extended plate. Once it cools, sprinkle with cinnamon on top.

Step 7: Cut into squares an…

Chicken stock and tandoori paste take this Indian favourite to healthy heights. Sweet potato, chickpeas and beans bulk it out, ginger and cashews up the flavour ante. Cooking this recipe and planning out your healthy meals can help you on your weight loss journey.

Butter chicken and vegetables

0.333 cup(s) Raw cashews (50 grams)

tsp Vegetable oil

500 g Skinless chicken breast

onion

tbs Tandoori paste

ginger

Tomato(es)

0.5 cup(s) Chicken stock (125 milliliters)

400 g Orange sweet potato (kumara) peeled, thinly sliced

g Green beans

0.333 cup(s) 99% fat-free plain natural yoghurt (80 grams)

Image of Butter chicken and vegetables

Place cashews in a food processor. Process until finely ground.

Heat half the oil in a large saucepan over medium-high heat. Cook chicken, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.

Heat remaining oil in pan. Add onion and cook, stirring, for 5 minutes or until softened. Add tandoori paste and ginger and cook, stirring, for 1 minute or until fragrant. Return chicken to pan with tomatoes, stock, sweet potato and ground cashews and bring to the boil. Reduce heat and simmer, covered, for 20–25 minutes or until sweet potato is tender. Add chickpeas and beans for last 10 minutes of cooking. 

Stir yoghurt into butter chicken. Serve. 

This classic Italian dish can be part of your regular dinner rotation with this lightened up clam sauce. It's an easy-to-make gourmet meal for seafood lovers that’s ready in less than 30 minutes thanks to canned clams, which are convenient and less expensive than fresh. Be sure to have all your ingredients measured and ready to go before you start cooking. That way you can make the sauce easily without overcooking the garlic mixture or the clams. If you don’t have white wine, substitute 1/4 cup of bottled clam juice instead. Serve with a simple side salad to complete the meal.

Linguini with white wine clam sauce

pound(s) Uncooked linguini

Tbsp Olive oil

clove(s) Garlic clove(s) finely minced

0.25 cup(s) Fresh parsley fresh, finely minced

tsp Basil fresh, finely minced

oz Canned clams drained, liquid reserved, chopped or minced

0.25 cup(s) White wine

0.5 tsp Table salt

Black pepper

Image of Linguini with white wine clam sauce

Cook linguini, al dente, according to instructions on box.

In another large pot, gently heat oil over medium-low heat. Add garlic and red pepper flakes; cook, stirring, for about 15 to 20 seconds, without allowing the garlic to burn. Add parsley and basil; cook, stirring, until coated and incorporated, about 30 to 45 seconds more.

Add reserved clam juice and white wine. Bring to a boil; boil, uncovered, for about 1 minute. Reduce heat to low and simmer gently until liquid begins to reduce, about 5 minutes.

Add clams and simmer until just heated, about 30 to 60 seconds. Add linguini and toss until it’s well coated, about 30 to 45 seconds. Serve immediately. Garnish with more chopped parsley, if desired. Yields about 1 1/3 cups per serving.

There’s nothing hard about making soft tacos. Boneless chicken thighs, your favorite taco fillings, a skillet and an oven are all you need.

Skillet Chicken Tacos

Tyson® Fresh Boneless Skinless Chicken Thighs

taco seasoning mix 1 1/4 oz., divided

water

flour tortillas 6 inch

beans

Mexican cheese blend

Step 1: Preheat oven to 400…

Preheat oven to 400°F.  Spray baking sheet with nonstick cooking spray.

Step 2: Cut chicken in 1/2…

Cut chicken in 1/2" pieces.  Sprinkle 1 tablespoon taco seasoning onto chicken.

Step 3: Spray medium nonsti…

Spray medium nonstick skillet with cooking spray.  Heat over medium-high and add seasoned chicken.  Cook and stir 3-4 minutes or until done (internal temp 170°F).

Step 4: Stir water and rema…

Stir water and remaining taco seasoning mix into skillet.  Bring to a boil.  Reduce heat to medium and stirring occasionally, cook about 5 minutes or until very thick.

Step 5: Spread each tortill…

Spread each tortilla with 2 tablespoons refried beans.  Place one-fourth of the chicken mixture on half of each tortilla.  Top with cheese.  Fold tortillas over to cover chicken and cheese, pressing down gently.

Step 6: Place tacos on baki…

Place tacos on baking sheet.  Spray tops with nonstick cooking spray.  Bake 5 minutes or until hot and cheese melts.

It turned out well, i forgot to get the refried black beans, so i substituted it with chilli, quick and easy.

Made it just how it said to, was really good :)

Very good! We added cilantro to the chicken and topped it all with sour cream and queso fresco. Super quick to make and excellent for college students with little time on their hands.

was good, i made exactly with the directions didnt change it up

Delicious. Loved it. We added cilantro and made without the beans. Also good to dip in sour cream.

delicious! i didn't have enough taco seasoning. but i seasoned the chicken first w/adobo & onion powder, and threw in some other seasonings. i also added sliced onions&peppers once it was almost done and added corn starch. lastly, i put cheese on both sides bcuz i don't like refried beans.

Great
I loved it it is amazing and great for family dinner

Really good!! I would use less refried beans next time, but overall, simple and delicious!

I added lemon juice to it while it simmered just to give some acid. It was a good dish. Would make again.

Very good! I also tried not folding in over and instead adding guacamole, green onion, radish, tomatoes, etc. kind of a open face taco 😋

Easy and delicious will definitely make it again

Super easy and great tasting! The kids even loved them!

very Delicious and super easy to make. we used black beans instead of refried. we will make again.

I added more seasoning to it, but the recipe came out incredible!

I am just learning to cook, super easy to make and delicious! I will definitely be making this again.

We added some of our toppings (lettuce, grilled onions, salsa, and/or sour cream) on top of the melted cheese. This is a recipe to be made again.

Was ok. Needed something else like sour cream or other toppings besides just melted cheese.

Absolutely delicious! Sauce didn’t thicken, maybe because I used a homemade taco seasoning? I also didn’t use refried beans( fam doesn’t like) so I put cheese on the top and bottom YUM!

Tasty dish, pretty simple but easy to make. Added salsa on top.

i cooked my chicken in the crock pot with the taco seasoning then when it was cooked i shredded it  took it out drained the water them cooked in a pan like said with the water was

I made my own seasoning for extra spice and it came out good. If I were to make it again I would definitely top it off with some salsa and guacamole after it comes out of the oven.

You'll want to add this special-occasion roast to your repertoire. It's made in the slow cooker and frees up oven space for the rest of your dinner prep. Don't be tempted to skip browning the roast before adding it to the slow cooker; it adds deep flavor to the dish. Serve over creamy polenta or mashed potatoes to round out the meal. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

Slow Cooker Balsamic-Red Wine Pot Roast

carrots

shallots

extra virgin olive oil

chuck roast 1 roast is 3-4 lb.

black pepper

dry red wine

balsamic vinegar

brown sugar

beef base jarred,

tomato paste

thyme

rosemary

all-purpose flour

Step 1: Peel carrots, cut i…

Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.

Step 2: Peel shallots and c…

Peel shallots and cut in half through the root.

Step 3: Heat oil in a large…

Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.

Step 4: Transfer roast to a…

Transfer roast to a 6-qt. slow cooker. Top with carrots and shallots.

Step 5: Pour red wine into…

Pour red wine into hot frying pan used to brown roast. Scrape any browned bits from the bottom of the skillet using a wooden spoon. Stir in vinegar, brown sugar, beef base, and tomato paste. Pour mixture over roast in slow cooker.

Step 6: Top roast and veget…

Top roast and vegetables with fresh thyme and rosemary.

Step 7: Cover slow cooker a…

Cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.

Step 8: Transfer roast from…

Transfer roast from slow cooker to a cutting board and vegetables to a serving platter.

Step 9: Whisk together flou…

Whisk together flour and cold water in a small saucepan. Measure 1 cup cooking liquid and strain into pan, whisking. Bring to a boil, whisking often. Reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.

Step 10: Slice meat and arra…

Slice meat and arrange on platter with vegetables. Spoon gravy on top. Scatter fresh herbs over roast and vegetables, and serve.

Wonderful & easy! We just had our first kid and this was a tasty easy meal to make for us to enjoy a nice night in.

Steaming skinless salmon fillets is a quick and healthy way to cook them. Turning them into a pasta dish wtth our tasty salmon carbonara.

Salmon carbonara

240 g Pasta spaghetti

slice(s) Shortcut bacon fat trimmed, sliced

clove(s) Garlic crushed

0.5 cup(s) 99% fat-free plain yoghurt (120 grams)

Skinless salmon fillet(s) (2x160 grams) cooked, flaked

tbs Fresh flat-leaf parsley chopped

tbs Grated parmesan cheese

x 3 second spray(s) Oil spray

Image of Salmon carbonara

Cook spaghetti following packet instructions. Drain, reserving ½ cup (125ml) pasta cooking liquid. Return pasta to pan.

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 4-5 minutes or until crisp. Add garlic and cook, stirring, for 1 minute.

Add bacon mixture and reserved cooking liquid to pasta and stir to combine. Add egg mixture and stir until pasta is coated in sauce. Add salmon, parsley and parmesan cheese, and gently toss to combine. Serve.

Ever heard of a sunchoke? Or even cooked with one? You may be missing out on a centuries-old flower that makes an excellent addition to a dish. It's actually a species of sunflower and has roots native to America. If you're scouring the grocery store aisles in search of it, look for something that resembles a misshapen stub of ginger. In terms of flavor, it has a mild, nutty taste reminiscent of artichokes. In this recipe, the sunchokes take on the role of a potato and works with bacon, scallions, arugula, and olive oil to create an innovative breakfast dish. Consider making this the next time you need to shake up your morning routine!

Sunchoke and bacon hash

pound(s) Sunchokes jerusalem artichoke(s) unpeeled, cut in 1/2-inch-thick slices

oz Uncooked Canadian bacon diced

0.5 cup(s) Uncooked scallion(s) chopped

Arugula

Tbsp Minced garlic

Dijon mustard

Image of Sunchoke and bacon hash

Place sunchokes in a medium saucepan and add enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until sunchokes are tender, about 8 minutes; drain in a colander, shaking out excess water.

Heat 2 tsp oil in large skillet over medium-high heat; add bacon and scallions. Cook, stirring with a spatula until bacon begins to brown, about 6 minutes. Add remaining 2 tsp oil, arugula, garlic, salt, pepper and sunchokes; cook, stirring and using spatula to press down on a few sunchokes until they are lightly mashed, about 2 minutes. When arugula wilts, remove from heat and stir in mustard.

Lighter on sodium but not on taste! This mac and cheese is perfect for those watching their salt intake. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Creamy Low-Sodium Mac and Cheese

nonstick cooking spray

salt for pasta water

swiss cheese 1 14/ cups shredded

sharp cheddar cheese 1 1/4 cups shredded

cream cheese

elbow macaroni

unsalted butter for sauce

mustard powder

salt for sauce

black pepper pepper

unsalted butter

Step 1: Spray a 9x13-inch b…

Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Bring a large pot o…

Bring a large pot of water to a boil and add the salt.

Step 3: Using a cheese grat…

Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar and Swiss cheeses. Set aside.

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