Chicken & Stuffing Casserole
Stuffing is not just for Thanksgiving with this easy chicken and stuffing casserole. And speaking of Thanksgiving, if you have leftover turkey, feel free to substitute it for the chicken in this comforting and healthy recipe. It's also a great use for extra carrots, celery, onions and day-old bread you might have on hand around the holidays. There's no boxed stuffing mix or canned soup in this lighter take on the comfort-food casserole, but it's still super-easy to make. Poultry seasoning helps humble bread to taste like stuffing, while thickened chicken broth takes the place of canned soup. There are plenty of veggies in this one, too, making this a healthy casserole you can feel good about serving year-round.
Sweet Potato & Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.
Cream of Turkey & Wild Rice Soup
Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
Loaded Cauliflower Casserole
You'll never want to eat roasted cauliflower any other way once you try this tasty recipe. Bacon, sour cream and sharp Cheddar cheese coat good-for-you cauliflower in deliciousness for an easy side that will make everyone actually want to eat their vegetables.
Creamy Chicken, Brussels Sprouts & Mushrooms One-Pot Pasta
You'll only have to dirty one pot in this easy pasta recipe that cooks chicken and vegetables right along with the noodles. Plus, by using the exact amount of water you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, giving you delectably creamy results.
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that's delicious for dinner or packed up for lunch.
Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar
Who says spinach salads are only for spring? Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there's no reason to save it for holidays--serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey.
Chicken, Quinoa & Sweet Potato Casserole
This protein-loaded chicken and sweet potato casserole dish is made with multicolored quinoa, a blend of white, red and black varieties, but any color will work.
Quick King Ranch Chicken Casserole
Usually made by layering creamy chicken and tortillas (lasagna-style), this classic Tex-Mex chicken casserole gets speedier for an easy weeknight dinner when we mix everything together in a skillet, then pop the whole pan under the broiler to make the cheese topping gooey.
EatingWell's Eggplant Parmesan
Here we bake breaded eggplant for crispy results with fewer calories to boot. This makeover of the classic recipe was originally developed by our Test Kitchen in 1995 and got an update in 2020 for our 30th anniversary issue.
Chickpea Curry (Chhole)
Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.