Hilary Meyer
Hilary Meyer

Hilary Meyer

Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. Hilary continues to create recipes and content for EatingWell's website and print magazine as a contributor. Hilary enjoys getting her hands dirty in her home garden and using what she grows to inspire new, healthy recipes that hopefully her two young kids will eat. On weekends, you can find Hilary on Lake Champlain swimming and paddleboarding or skiing in the winter with her family and friends. She has an encyclopedic knowledge of 80's music.
Making green bean casserole from scratch? Excellent idea. Here are a few pitfalls to avoid and tips for fixing your mistakes. Goodbye mushy green beans and soggy onions!
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Thinking outside the can for Thanksgiving and making a cranberry sauce recipe? Learn the pitfalls of homemade cranberry sauce—and how to avoid them.
Vegetable Weight-Loss Soup
Rating: Unrated
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A big bowl of this veggie-packed minestrone will leave you satisfied for hours without consuming a lot of calories, which is helpful when trying to lose weight. Plus, it's an easy way to boost your vegetable servings for the day—something all of us could benefit from. Top with a dollop of pesto before devouring this delicious vegetable soup and consider serving with a hunk of toasted whole-wheat bread to help round out the meal.
This delicious 400-calorie salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately and make sure your veggies are thoroughly dried before packing them together.
Make a big batch of this super-herbed spice mix to have on hand when you need to whip up a quick vegetable dip or flavorful, easy salad dressing. The spice mix is also perfect to give as a hostess gift along with a recipe card for turning it into a dip or vinaigrette (see Tips, below). For the freshest, most economical spices, head to a store that has a large, well-stocked bulk spice department.
These whole-wheat panko breadcrumb-coated pork chops get just as crispy as fried chops, but they're baked. Serve with steamed broccoli and baked sweet potato for a satisfying healthy weeknight dinner.
Some of these cooking habits are just bad—and some are downright bad for your health
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Now everyone can enjoy classic Thanksgiving favorites, like this dairy-free green bean casserole. We make a homemade vegan cream of mushroom soup using almond milk for the creamy base that's combined with fresh green beans. Top it off with classic french-fried onions (we have a vegan recipe for that, too!) for a side dish everyone will devour.
This flavorful and easy salmon quinoa bowl is a meal that keeps on giving. Pack up any leftovers for a next-day lunch, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals.
Some of these cooking habits are just bad—and some are downright bad for your health
Now everyone can enjoy classic Thanksgiving favorites, like this dairy-free green bean casserole. We make a homemade vegan cream of mushroom soup using almond milk for the creamy base that's combined with fresh green beans. Top it off with classic french-fried onions (we have a vegan recipe for that, too!) for a side dish everyone will devour.
This flavorful and easy salmon quinoa bowl is a meal that keeps on giving. Pack up any leftovers for a next-day lunch, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals.
Creamy tzatziki and crisp sliced cucumber add a refreshing twist to this easy burger recipe loaded with feta and spinach. No tzatziki? No problem! Make your own at home by combining plain strained yogurt with a squeeze of lemon, dill and finely chopped cucumber.
Creamy Turnip Soup
Rating: Unrated
2
In this healthy turnip soup recipe, the humble turnip is transformed into a velvety soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette.
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Instant Pot Potato Soup
Rating: Unrated
New!
Russet potatoes turn tender and soft in minutes in a pressure cooker, so you can make this comforting soup quickly on busy weeknights. Garnish with the classic potato soup fixings—bacon, scallions and melted Cheddar cheese.
Carbonara, traditionally bathed in eggs, gets a vegan makeover using roasted and pureed butternut squash instead to make it ultra-creamy. A topping of ground almonds, garlic and sage gives it texture and an herby, savory flavor in place of the cheese and bacon.
Broccoli florets soak up the flavors from Chinese five-spice powder—a combination of sweet spices including anise, cinnamon, cloves and spicy Szechuan peppercorns. Serve over black rice.
Find out how to boil pasta, whether or not to add salt and how to know when pasta is done.
Easy Saag Paneer
Rating: Unrated
2
The paneer cheese in this fast and easy recipe doesn't melt when it cooks. It browns instead, giving a toothsome texture to this Indian classic packed with spinach and spices.
Air fryers need a lot less oil to create a deep-fried crispy crust. Here, chicken thighs are marinated in buttermilk and dredged in a simple breadcrumb coating. With the help of a little cooking spray, they cook up nice and crispy with a lot less fat. Serve them with your favorite dipping sauce or slice them up to top a salad.
This creamy high-protein shake will keep you satisfied for hours and tastes like a chocolate-peanut butter banana milkshake. You don't even need to add protein powder, thanks to the naturally occurring protein in the soymilk, Greek yogurt and peanut butter.
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Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.
These foods can stay fresher for longer or even taste better if they're kept in the refrigerator. Odds are, however, they're in your pantry right now.
Use this handy chart to help you know where and how to store your produce, what fruits and vegetables can be stored together, and which ones you should keep apart to keep them from spoiling.
Say goodbye to raw & undercooked and tough & overcooked— here's how to really know when your meat is done.
Plus what do sell-by, best-buy and use-buy dates mean?
Air-Fryer Crab Rangoon
Rating: Unrated
New!
This air-fryer crab Rangoon recipe is a breeze to make. A simple filling of crab and cream cheese is encased in crispy wonton wrappers. We dip this easy appetizer in an orange-scented sweet-and-savory dipping sauce, but any store-bought sauce, from sweet chili to duck sauce, will work well too.
These air-fryer green tomatoes have plenty of crunch thanks to a crispy mixture of panko breadcrumbs and cornmeal. We serve these "fried" green tomatoes with a classic rémoulade, but any creamy dipping sauce will pair nicely.