We love finding new ways to use our kitchen tools and appliances. These toaster-oven quesadillas with peppers and avocado are the perfect example of an unexpected toaster-oven hack we had to share.
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Would you believe us if we said you can have restaurant-style tostadas at home in just 15 minutes? It's no problem! Simply layer black beans and Cheddar onto corn tortillas and toast in the toaster oven.
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This fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.
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Sweet and savory find harmony in this salad, dotted with ripe melon and tossed in a lemony dressing. Melon balls are adorable, but making them leaves some fruit behind—whir up those leftovers into a smoothie.
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Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
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This easy sandwich is a harmony of flavors that you can toss together for a quick lunch or dinner. Fresh heirloom tomato goes well with the slightly salty, creamy burrata and tangy balsamic vinegar. Be sure to toast the ciabatta, as it adds a welcome crunch and keeps the bread from getting soggy. If you're looking to add more protein to the sandwich, sliced deli meat like chicken or turkey would be delicious.
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This irresistible sandwich pairs creamy Brie cheese with a sweet-and-savory blackberry jam spread for the perfect ultra-quick lunch or dinner option. You can easily double the recipe using a medium pan, or use a sandwich press if you have one on hand.
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This easy vegetarian cucumber sandwich draws flavor inspiration from elote, the Mexican street corn dish. Instead of corn, we flavor cucumber slices with cotija cheese, lime and cilantro for a tasty filling. Cotija—a salty, crumbly Mexican cheese—is similar in flavor and texture to feta cheese, which can be used as a substitute. Arugula adds a peppery flavor, but any tender greens will work well here.
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For Dylan Dreyer, “Today’s 3rd Hour” co-host and NBC News meteorologist, this smoothie is a staple in her household during cold and flu season. The vitamin C from the oranges helps support immune health, so she and her kids can feel their best. Plus, it tastes just like a creamsicle. If you don’t have almond milk, any other dairy or nondairy milk will work.
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This easy vegetarian wrap makes a great grab-and-go lunch for work or school. Roasted red pepper hummus adds color and a little extra flavor, but any flavor hummus will work well here. Cucumber, sprouts, salad greens or spinach all add a refreshing crunch. For a peppery kick, try using arugula.
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This healthy, quick wrap is packed with plenty of green vegetables—cucumber, sprouts and lettuce add crunch, avocado lends creaminess and edamame provides some plant-based protein.
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Packed with fiber and monounsaturated fats, avocados are one of the best foods to eat to fight inflammation. Combined with raw beets, which contain their own inflammation-fighting phytochemicals, you'll get a lunch that packs a healthy punch. The tahini-lemon mixture adds brightness and a nutty flavor to the wrap. To julienne beets, cut them into thin rounds, then slice the rounds into matchsticks. Or to save time, simply grate the beets on the largest holes of a box grater.
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This mouthwatering chopped Italian sandwich is assembled using a method in which all the ingredients are arranged in a single layer, finely chopped together and then layered onto the bread. It’s a straightforward yet efficient technique that you’ll find yourself using again and again. Feel free to add Italian antipasto ingredients like canned artichokes, olives, sun-dried tomatoes or roasted bell peppers for an extra-flavorful twist.
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This vibrant and wholesome soup recipe helps support your well-being. It’s packed with a variety of colorful vegetables like tomatoes, which contain lycopene, a phytochemical that may help reduce inflammation. The base of the soup is prepped ahead of time and stored in separate containers. Simply add the broth and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with vegetable broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.
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This chicken, spinach and feta wrap recipe is elevated by the convenience of rotisserie chicken and the scrumptious flavor of sun-dried tomatoes. Whisk together the easy dressing, toss with the chicken, add spinach and wrap it all together for a delicious lunch or dinner. Using rotisserie chicken speeds up the process, but you can also reach for this recipe if you have leftover cooked chicken on hand.
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This vegetarian sandwich is packed with protein, thanks to creamy fresh mozzarella cheese and plenty of walnuts blended into the roasted red pepper spread. The spread, reminiscent of romesco sauce, is versatile and can also be served as a dip or sauce—adding depth and complexity to dishes like grilled meats, seafood and vegetables—or as a topping for pasta.
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This creamy smoothie makes the most of the entire orange—peel and all. In addition to cutting down on food waste, studies suggest that orange peel is a powerhouse for gut health, packed with fiber to nourish beneficial gut bacteria. If you’re going to include orange peel in your recipes more often, consider using organic oranges and giving them a thorough cleaning before using. We recommend fresh ginger for the best flavor here, but you can substitute ¼ teaspoon ground ginger in its place if you prefer
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These broccoli-cheese melts combine crisp-tender broccoli with a layer of melted cheese inside two crispy pieces of bread for a sandwich that’s rich and creamy. These 20-minute cheese melts are the ultimate comfort food—satisfying and packed with that cheesy goodness everyone loves. We crisp up these sandwiches on the stovetop, but if you have a sandwich press, you can use that instead.
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Enjoy the art of presentation with a tartine—a sandwich that's a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Any tender, quick-cooking mushroom would work for this recipe. Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious. Enjoy it as is or take it to the next level by adding a poached or fried egg on top.
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This tomato, cucumber and avocado sandwich is the perfect light and easy lunch. With a few fresh ingredients, you can have a satisfying meal in just 10 minutes. Creamy avocado and hummus provide plant-based protein and healthy fats, while juicy tomatoes and crisp cucumbers bring refreshing crunch and flavor. Layer it all on whole-grain bread for an extra boost of fiber, and you’ve got a quick and wholesome sandwich at the ready!
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