You’ll have no excuse for skipping the most important meal of the day with these easy, on-the-go breakfasts—from homemade granola bars to muffins, breakfast burritos, portable pumpkin spice breakfast shakes and more.MORE EASY BREAKFAST IDEAS ↓
This Lemon Parsley Pasta Salad does double duty–eat it warm for dinner and then eat it cold for lunch the next day.
No more soggy enchiladas! Stacks are the way to go. This version layers sautéed summer vegetables with cheese and tangy roasted tomatillo sauce.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including healthy zucchini tater tots, spicy kung pao cauliflower and vegan peach cobbler ice cream.
On the menu this week: Roasted Broccoli and Sun-Dried Tomato Pizza, Lemony Cucumber-Chickpea Salad, Maple-Sage Grilled Cheese Sandwiches with Apple, savory Baked Fried Rice, and the easiest Sweet Potato-Black Bean Tacos ever.
freezer cooking favorites
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- 01 Easy Vegetarian Dinners
- 02 Black Bean Flautas
- 03 Beginner's Guide to Gluten-Free Flours
- 04 Cucumber Mango Salsa
- 05 Carrot Fritters with Cumin-Lime Cashew Cream