Better Homes and Gardens BH&G 5-Ingredient, 30-Minute Recipes

SHOP FOR GROCERIES LIKE A PRO “I organize my shopping list by store section: produce, pantry, meat, dairy, frozen. I also keep a running list on my phone—that way, if I remember something that isn’t part of my official meal planning (such as resealable plastic bags), I’ll still remember to get it.”—Greg Luna, Senior Food Stylist LAST-MINUTE MEAL “My quick-fix dinner is rice with a side of sautéed greens and minced garlic that have been finished with a splash of toasted sesame oil and soy sauce. I top it off with a fried egg and a drizzle of chili oil—a flavorful and balanced meal in no time.”—Kelsey Moylan, Food Stylist MAKE THE MOST OF COOKING DOWNTIME “IF THERE’S SOME IN-BETWEEN TIME WITHIN A RECIPE, I’M ALWAYS CLEANING: RINSING AND LOADING THE DISHWASHER, PUTTING INGREDIENTS AWAY,…

APPLE CIDER VINAIGRETTE In a screw-top jar combine ⅔ cup cider vinegar, ⅔ cup olive oil, 1 Tbsp. Dijon mustard, 1 Tbsp. honey, ½ tsp. salt, and ¼ tsp. black pepper. Shake to combine. Makes about 1 cup. Store in an airtight container in the refrigerator up to 1 week. TZATZIKI SAUCE In a bowl combine one 5.3- to 7-oz. carton plain Greek yogurt, 1 cup chopped cucumber, 2 tsp. fresh dill, 2 cloves minced garlic, 1 tsp. lemon juice, and ¼ tsp salt. Sprinkle with lemon zest and additional dill. Makes about 1⅓ cups. Store in an airtight container in the refrigerator up to 3 days. HUMMUS In a food processor or blender combine one 15-oz. can no-salt-added chickpeas, rinsed and drained; 2 Tbsp. lemon juice; 2 Tbsp. tahini; 2 cloves minced garlic; and…

30 MINUTES SAUSAGE, SWEET POTATO, AND KALE FRITTATA 1 8-oz. sweet potato, peeled and cut into ½-inch pieces½ tsp. salt2 tsp. olive oil2 links country-style chicken sausage (apple, Cajun, or andouille), halved lengthwise and sliced into ½-inch pieces2 cups chopped fresh kale½ cup coarsely chopped onion8 eggs, lightly beaten¼ tsp. black pepper 1. In a 2-qt. saucepan cook sweet potato in enough boiling, lightly salted water to cover, 5 to 7 minutes or just until tender. Drain; season with ¼ tsp. of the salt. 2. Meanwhile, preheat broiler. In a 10-inch broilerproof skillet with flared sides heat oil over medium-high. Add sausage; cook 2 to 3 minutes or until browned, stirring occasionally. Add kale and onion; cook 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in cooked potatoes. 3. In a…

1 Spread 1 slice toasted bread with 1 Tbsp. purchased hummus. Top with 2 Tbsp. halved Kalamata olives, 2 Tbsp. chopped bell pepper, and 1 Tbsp. crumbled feta cheese. Sprinkle with a pinch each salt and black pepper. 2 Spread 1 slice toasted bread with 1½ Tbsp. whole milk ricotta cheese. Top with 2 to 3 sliced strawberries. Drizzle with 1 tsp. balsamic glaze and a pinch each chopped fresh thyme, salt, and black pepper. 3 Spread 1 slice toasted bread with 1 Tbsp. purchased guacamole. Top with 1 Tbsp. pickled red onion* and 3 to 5 halved cherry tomatoes. Top with 1 fried egg and a pinch each salt and black pepper. 4 Spread 1 slice toasted bread with 1 Tbsp. creamy peanut butter. Top with 4 to 6 fresh raspberries, 2 tsp. dark chocolate curls,…

15 MINUTES BUFFALO CHICKEN WEDGE SALAD 1. Cut iceberg lettuce head into four wedges and remove core. 2. Top wedges with chicken, celery, and blue cheese. Drizzle with dressing and sprinkle with celery leaves. Pass additional dressing. Makes 4 servings (1 wedge + ½ cup chicken each). PER SERVING 346 cal., 25 g fat (6 g sat. fat), 101 mg chol., 817 mg sodium, 7 g carb., 2 g fiber, 4 g sugars, 24 g pro. USE IT UP DICE LEFTOVER CELERY AND ADD TO SOUPS, BREAKFAST HASHES, AND EGG OR CHICKEN SALADS. OR USE STALKS AS A HUMMUS (RECIPE, P. 6) OR PEANUT BUTTER DIPPER. GARNISH DISHES WITH CELERY LEAVES LIKE YOU WOULD GREEN ONION OR PARSLEY. 20 MINUTES GINGERED BEEF AND BROCCOLI SALAD 1. In a 10-inch skillet heat 2 Tbsp. of the vinaigrette over medium-high. Add…

20 MINUTES BLACKENED RANCH PAN-FRIED CHICKEN THIGHS FROM THE PANTRY 3 Tbsp. vegetable oil¼ tsp. salt¼ tsp. black pepper 1. In a 12-inch nonstick skillet heat 2 Tbsp. oil over medium-high. Sprinkle chicken with salt and pepper. Place dressing mix in a shallow dish. Dip chicken into dressing mix to coat. 2. Cook chicken in hot oil about 6 minutes or until deep golden brown. Turn and cook 6 to 8 minutes more or until a thermometer inserted into centers registers at least 175°F. 3. Meanwhile, cook green beans according to package directions. (If using fresh green beans, cook in boiling water 3 to 4 minutes until crisp tender; drain.) Remove chicken from skillet. Add remaining 1 Tbsp. oil to skillet. Add cooked green beans. Cook, without stirring, 2 to 3 minutes or until blistered. Stir…