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A zesty, one-pan spin on the classic meat-and-potatoes dinner, our honey-mustard chicken and vegetables makes for a super-easy, healthy weeknight supper.

One Pan Honey Mustard Chicken and Vegetables

dijon mustard

honey

apple cider vinegar (optional)

paprika

tsp pepper

olive oil

shallots, roughly chopped

lb fingerling potatoes (or yukon golds, cut into 1" pieces)

rosemary, stems removed, chopped

lb green beans,

chicken breasts

Preheat oven to 375°F.In a small bowl, make the honey-mustard sauce

Combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika

Stir until smooth.Lightly season the chicken breasts with 1 teaspoon salt and pepper.Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat

Sear the chicken until golden brown, about 3 minutes each side

Toss the shallots and fingerling potatoes with the remaining olive oil into the braiser

Sprinkle with rosemary and place in oven for 30 minutes.After 30 minutes, add the green beans and chicken to the pan

Lastly, toss the chicken and veggies with the sauce and let it cook for 10-15 more minutes longer or until the chicken has reached 165°F with an instant-read thermometer

It doesn’t get much more decadent than this juicy, rich and buttery grilled rib eye steak with Italian salsa verde.

Grilled Rib Eye Steak with Italian Salsa Verde

lbs rib eye steak

tbsp butter

Salt and pepper

Flat-leaf parsley,

Garlic cloves, minced

salt

tsp black pepper

tbsp capers, drained

anchovy

Extra-virgin olive oil

tbsp red wine vinegar

¼ tsp Red pepper flakes

lemon

lemon juice

Preheat grill to high heat.Place steaks on a cutting board and season with salt and pepper on all sides.Place the seasoned steaks on the hot grill, and cook for 5-6 minutes on each side for medium-rare (1-inch steak) or 6-8 minutes on each side for a 1½ inch steak.For a perfect medium rare, your instant read meat thermometer should read 135°F.Remove steaks from the grill, top with butter and let rest for 5 to 10 minutes before serving.While steaks are resting, make the salsa verde

In a small food processor pulse the parsley, garlic cloves, salt, pepper, capers and anchovies until combined, but still able to see the ingredients clearly (slightly chunky)

Add the parsley mixture to a small bowl and add the olive oil, red wine vinegar, red pepper flakes, lemon juice and lemon zest

Stir until combined.Slice the steak against the grain and serve with salsa verde.

Our easy orange chicken recipe puts a healthy spin on the sweet-savory Chinese takeout favorite.

Easy Orange Chicken

orange juice +2tsp finely minced zest

soy sauce (or tamari to make it gluten-free)

1/2-1 tsp chili-garlic paste

brown sugar

garlic cloves

tbsp rice wine vinegar

water

cornstarch

chicken

In a large bowl toss chicken breast pieces with salt and olive oil and arrange on a baking sheet

Bake chicken cubes for 20 minutes on center rack until cooked through

In a small bowl form a slurry by combining cornstarch with water until fulling incorporated

In a small saucepan add all ingredients, including prepared slurry, and bring to a simmer

Allow to simmer for 3-5 minutes, until sauce has thickened

Once chicken is done pour the orange sauce over the chicken and toss until chicken is fully coated

Serve warm over white rice or cauliflower rice

“More Brussels sprouts, please!”—who would have ever believed that we’d actually be hearing that!? But these maple-bacon Brussels sprouts are so delicious, you’d better get ready to believe it.

Maple Bacon Brussels Sprouts

bacon,

lbs Brussels Sprouts,

maple syrup

tsp salt

In a large skillet add bacon and turn heat to medium low

Cook until bacon is golden and begins to crisp

Using a slotted spoon remove the bacon from pan.Remove all but 1 tbsp of bacon fat from pan and add in olive oil

Add Brussels sprouts cut side down to the pan and allow to cook without disturbing for 4-5 minutes or until the sprouts begin to char

Once they are browned, flip the sprouts over and stir continuously until they start to get tender, about 3-4 minutes

Return cooked bacon to the pan along with maple syrup and ½ tsp of salt and pepper

Stir until sprouts are coated in the maple syrup

Remove maple bacon brussels sprouts from pan and enjoy!

This Keto Chicken Soup with cauliflower rice is ultra-comforting, delicious and ready in less than 40 minutes. It's low-carb, kid-friendly, paleo-friendly, dairy free, grain free and gluten free, too!

keto chicken soup

avocado oil

celery,

onions

salt and pepper,

garlic,

thyme leaves

chicken broth

chicken thighs, cubed

riced cauliflower (about 2 cups)

Heat the oil in a large saucepan over medium heat. Add the celery and onions and season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.

Add the garlic, thyme, and paprika and cook until fragrant, about another minute. Stir in the broth and bring to a boil.

Add the chicken and riced cauliflower and reduce the heat to a simmer. Cook until the chicken is cooked through and the cauliflower is tender, about 12 minutes. Adjust the salt and pepper to taste.

Omg!!! This soup is delicious!!! The entire family loved if even my picky eater. Thank you so much!!!!

Hit the spot!  Oh my this is so good! Will be making this often.

i used 10 ounce cauliflower rice and a package of good seasons salad dressing mix
I used more chicken broth
I did put 2 sliced carrots in it that a keto person could pick out
I had egg noodles on the side for non keto
I had chopped cheddar cheese on top that made it special
It was great
Thank you

So simple, fast, and yummy. I added some kale i had around and a bit extra garlic. I was craving chicken soup and this recipe satisfied. I'm keeping this in my favorites.

Fantastic! The seasonings were spot on!
I added some shredded zuchinni and a tablespoon of lemon juice. I also cheated and used a store bought rotisserie chicken.

This recipe is everything you love about Chicken Shawarma all on one sheet pan and ready for your oven in just a few simple steps!

Chicken Shawarma Sheet Pan Dinner

plain Greek yogurt

tsp cumin

tsp cardamom

tsp tumeric

cinnamon

tbsp Spectrum® Organic Extra Virgin Olive Oil

red bell peppers,

purple onion,

peppadew peppers

tahini

garlic cloves,

Spectrum® Organic Extra Virgin Olive Oil

pita bread

cucumber

Roma tomato, sliced

In a large bowl combine yogurt with cumin, cardamom, turmeric, cinnamon and salt

Add in chicken and toss until chicken is fully coated

Using olive oil, grease a large baking sheet

Arrange prepared chicken, onions, bell peppers and peppadews on baking sheet and drizzle with remaining olive oil.Place in center rack and bake for 20 minutes, or until chicken is cooked through with temp of 165°F

While the sheet pan is cooking prepare the tahini sauce by placing all ingredients in a medium sized bowl and whisk with a fork until smooth

**It will look like it is seperating for a few minutes before it all comes together, this is normal! Serve chicken and roasted veggies on salads, rice bowls or in pita bread along with fresh veggies and topped with a generous amount of tahini sauce

Simmered with apples and dried figs, spiced with cinnamon and jalapeño, this cranberry chutney is a mouth-awakening Thanksgiving dinner superstar, a leftover reviver and a darn tasteful hostess gift.

Cranberry Chutney

apple cider vinegar, unfiltered

cloves

figs,

cranberries

jalapeno, seeded, minced (roughly 2 tablespoons)

apple, peeled,

In a heavy sauce pan set over medium-high heat, bring the apple cider vinegar and sugar to a boil

Reduce heat and simmer until sugar dissolves 2-3 minutes

Add cloves, cinnamon, figs, cranberries, jalapeno and apple

Bring back up to a boil then simmer for 15 minutes or until fruit is soft, stirring occasionally

**Store in an airtight container for up to 2 weeks

Instant Pot Beef Ragu from The Modern Proper

Instant Pot Beef Ragu

onion, chopped

carrots,

3.5 lb chuck roast,

(28 oz) can whole stewed tomatoes

thyme

bay leaves

tsp allspice, ground

beef stock

Heat the olive oil and add in onion, celery and carrots

Stir until vegetables are soft, about 5-7 min

Add in remaining ingredients, squeezing the whole tomatoes with your hands to crush them before adding them and their juices

Give ingredients a quick stir and close the lid.Set instapot to the meat/stew mode and allow to cook for the set high pressure 35 minute cook time

Once finished, leave the steam valve on natural release until the float valve is all the way down.Open lid and remove beef to shred, discarding any large pieces of fat in the process

Once shredded stir beef back into the pot and return to saute mode

Serve over polenta, fresh pasta, zucchini noodles or spaghetti squash

Green olives, tomatoes, shallots, fresh thyme, white wine and plenty of garlic create a deeply fragrant, flavorful base for this delicately date-sweetened braised chicken Provençal.

Chicken Provençal

bone-in, skin-on chicken thighs

tsp kosher salt

thyme thyme

shallots,

cherry tomatoes

dates, halved and pitted (if necessary)

green olives

dry white wine (such as Sauvignon Blanc)

Season the chicken with salt and pepper.Heat the oil in a large oven proof pan, and place in the chicken skin side down

Cook the chicken without disturbing it for 4-5 minutes until golden brown

Flip chicken over.Arrange the thyme, garlic cloves, shallots, cherry tomatoes, dates and green olives around the chicken, then add the wine to the pan.Add the wine and bring to a simmer

Cover the pot with a lid and place in the oven

Cook in the oven for 60 minutes.Serve over rice, polenta, mashed potatoes or with crusty bread for dipping.

Succulent and absolutely dripping with flavor, our easy Instant Pot rib recipe yields perfectly tender, fall-off-the-bone ribs in under an hour. That’s Instant Pot magic right there.

Instant Pot Ribs

lbs baby back ribs

tbsp kosher salt

ginger

garlic

lime juice

tbsp garlic chilli paste, sambal

soy sauce

shallot, minced

Cilantro

peanuts

Pat ribs dry and season with salt.In a small bowl combine ginger, garlic, brown sugar, honey, lime juice, chili paste and soy sauce.With your Instant Pot on sauté mode, heat olive oil

Add shallots and cook just until softened.Arrange ribs standing up around the edge of pot, working in a circle and into a second layar if needed

Cover and seal the pot with the lid, making sure that the vent valve is closed.Using manual mode, cook ribs on high for 30 minutes

Allow pressure to naturally release for 15 minutes, release any extra pressure manually.Remove ribs from the pot and arrange on a parchment-lined baking sheet.Set Instant Pot to sauté mode and allow sauce to boil until reduced by half, about 8 minutes.Brush ribs generously with the reduced sauce and broil on high until they’re crispy on the outside, about 3-4 minutes

Broil for another 3-4 minutes until all sides are crispy.Serve topped with fresh cilantro and crushed peanuts.

Note : this recipe works for both beef ribs and pork ribs! You’ll just want to take note of the slightly different cooking times

We tested it with: 

Beef Short Ribs: 38 min pressure cook time 
Beef Short Back Ribs: 35 min pressure cook time 
St Louis: 32 min 
Baby Back: 30 min

A creamy, rich coconut curry broth loaded with veggies makes this coconut curry lentil soup the perfect 30-minute, one-pot dinner. Oh, and P.S. it’s vegan!

Coconut Curry Lentil Soup

brown lentils

coconut milk

chicken stock or vegetable broth (for vegan)

kale, stems removed and torn into 2" pieces

onion,

tbsp fresh ginger, grated

tbsp yellow curry powder

cinnamon stick, cinnamon

In a 5 quart soup pot, heat olive oil over medium heat

Add onions and sauté until translucent (about 5 minutes)

Add all other ingredients except for kale and bring to a boil before reducing to a simmer

Allow the soup to simmer covered for 20 minutes.Add in kale and simmer uncovered for another 5-10 minutes

Serve with warm bread and enjoy! If using a slow-cooker, add all ingredients (except kale) and cook on low for 4 hours

Add kale for the last 30 minutes of cook time.

Warming fresh ginger, jalapeño, cumin and plenty of garlic make a spicy base for this creamy, sweet-savory African peanut soup recipe.

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