April is here and so are all the new March dishes you may have missed. But don’t worry. This collection features last month’s best easy meals that you can make in just 3 steps or less. Everything in this roundup has been rated with 4 and 5 star reviews. eat well I think all my readers will like it too. From sweet Peanut Butter Yogurt Cups with Magic Shell Topping to flavorful Baked Chickpeas with Feta and Tomato, you’ll savor every bite of our mouth-watering recipes.
Chicken salad recipe perfect for sandwiches
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shel Royster
What’s the secret to the best chicken salad? Use punchy, flavorful ingredients packed with flavor, like tangy herbs, tangy lemon juice, and sharp onions and shallots. This herb-filled chicken salad recipe is perfect served between two slices of whole wheat country bread, but it doesn’t stop there. Serve with crackers, wrapped in plastic wrap, or served over vegetables.
Oven baked chickpeas with feta and tomato
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This simple feta casserole recipe turns into a nutritious, protein-packed vegetarian meal with cherry tomatoes, feta cheese, and chickpeas. When baked, it creates a sweet and savory tomato and olive oil sauce that is perfect for spreading on pita bread. Feta that has been soaked in brine melts more easily than dry, crumbly feta, so it’s worth seeking out. Another interpretation is to use creamy white kidney beans in place of the chickpeas.
Harira (Moroccan tomato, lentil, beef stew)
Photographer: Rachel Malek, Food Stylist: Lauren McAnelli, Prop Stylist: Gabriel Greco
Harira is a tomato-based soup that appears at the center of many Moroccan tables during the month of Ramadan. It is enjoyed with dates, milk, hard-boiled eggs, semolina pancakes, and chebakia (sesame cookies) as part of iftar, or the meal served each night to break the fast. This version features chickpeas, lentils, beef, and noodles in a fragrant tomato soup, but there are endless variations to the soup.
Peanut butter yogurt cup with magic shell topping
jessica ball
This easy, high-protein snack tastes just like Reese’s Peanut Butter Cups. It can be made in a yogurt container and cleanup is easy and convenient. Alternatively, if you don’t have single-use containers, scoop 1/2 cup of yogurt from a larger container into a small bowl. Nut or seed butters work well in this four-ingredient recipe.
Bake pasta with sun-dried tomatoes and spinach in the slow cooker
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This simple vegetarian pasta bake is high in protein and easy to put together in the slow cooker, making it a convenient one-pot meal. The combination of sun-dried tomatoes, sun-dried tomato pesto, and plenty of vegetables creates a mix of sweet and savory flavors in every bite. Replacing sun-dried tomato pesto with basil pesto also adds a fresh twist to the dish.
caprese quiche without crust
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This light and fluffy crustless quiche is dotted with tomatoes, melted mozzarella, and flavorful pesto. And the best part is, it mixes, assembles, and bakes in a pie plate, so cleanup is easy. Enjoy as a quick breakfast or brunch, or serve with a mixed green salad for lunch or dinner.
5 Ingredient Grilled Cheese with Brie and Blackberry Jam
Photography: Rachel Malek, Food Stylist: Lauren McAnnelly, Prop Stylist: Gabriel Greco
This irresistible sandwich combines creamy brie cheese with a sweet and savory blackberry jam spread, making it perfect for a super easy lunch or dinner. You can easily double the recipe by using a medium-sized pot or a sandwich press if you have one on hand.
Sheet bread chicken thighs with sweet potato and broccolini
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Chicken thighs and sweet potatoes get crispy in the oven, and broccolini can be roasted together in a foil bag to ensure even cooking and easy cleanup. Pro tip: Place the chicken thighs in the corners of the baking sheet to allow for better air circulation and crispy skin.
Roasted broccolini with lemon and parmesan cheese
Photographer: Greg Dupree, Prop Stylist: Shel Royster, Food Stylist: Emily Hall
Broccolini, a cross between traditional broccoli and gai lan, or Chinese broccoli, is perfect for roasting. Now add freshly grated Parmesan cheese. This coats the florets and helps the cheese melt with each bite. If the pan seems stuffed, divide the broccolini between two large rimmed baking sheets and roast in the top and bottom thirds of the oven, rotating between racks halfway through.
Tater tot casserole with spinach, feta and artichoke
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This egg-based dinner casserole is easy to prepare (and clean up!) because it’s assembled and baked in one baking dish. Potato tots placed on top add a crunchy golden crust. Be sure to squeeze as much liquid as possible from the frozen artichoke hearts and spinach to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts, you can use canned ones. However, be sure to wash them thoroughly to remove excess salt.
pizza style pasta casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This easy-to-mix casserole offers all the flavors of pepperoni pizza, with fusilli pasta soaking up rich tomato sauce while mingling with gooey cheese and meaty pepperoni slices. For a meatless option, simply replace the pepperoni with sliced mushrooms and frozen bell peppers. Pair it with a Caesar salad for a hearty meal.
Creamy Chicken & Cauliflower Rice Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This protein-rich, one-skillet dinner features tender chicken thighs seared over creamy cauliflower rice loaded with chunky mushrooms. Chicken thighs are quick and convenient, but you can also use bone-in chicken breasts cut in half.
Spinach and artichoke eggs in a bagel hole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This riff on the egg-in-a-hole, which involves making a hole in a slice of bread and cooking an egg in it, uses a bagel instead. In other words, the holes are already built in. Spinach and artichoke are dipped under the egg. It helps hold it in place and adds a creamy element to this easy breakfast (or breakfast for dinner!).
slow cooker marimee chicken and barley
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Try our easy version of Marry Me Chicken, a dish of chicken and shredded sun-dried tomatoes swimming in a creamy sauce. In our version, we add cherry tomatoes and zucchini for an extra veggie boost, plus barley to soak up the sauce, making this dish a complete meal all in one pot. Make sure the barley is fully submerged in the liquid so it cooks evenly.
Chicken Alfredo and Broccoli Rice Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This creamy rice casserole with cheese is packed with flavor and is exactly what you’re looking for when you need a delicious and easy meal without the hassle. Microwavable rice packs help speed up the cooking process, but leftover rice is also a good option for easily swapping out.
Salsa topped avocado toast
Photography: Carson Downing, Food Stylist: Holly Driesman, Props Stylist: Gabe Greco
Turn leftovers from taco night into avocado toast topped with this easy salsa for a quick snack, or top with eggs and use as a starting point for breakfast. Instead of fresh avocado, mashed avocado or his single-serve packages of guacamole work well.
Creamy Pesto Shrimp Gnocchi with Peas
Photographer: Greg Dupree, Prop Stylist: Shel Royster, Food Stylist: Emily Hall
This speedy dinner recipe combines shrimp with pillowy gnocchi, pesto, and peas in a creamy sauce. You can also use other vegetables like broccoli or asparagus instead of peas. If you like it a little spicy, sprinkle with crushed red pepper or grate Parmesan cheese for extra flavor.
Asparagus with balsamic and parmesan cheese
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shel Royster
Take your main course to the next level with tender, crunchy asparagus spears drizzled with a glossy balsamic sauce and topped with Parmesan cheese. Find a medium-sized asparagus stalk, about the size of a pencil. You can use thin or thick asparagus, but keep in mind that cooking times may vary.
meatball stroganoff
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This comforting meatball stroganoff is easy to prepare using packaged mini meatballs and a can of mushroom soup. Cooking egg noodles directly in the pot with other things provides convenience and easy cleanup. If mini meatballs are not available, you can use larger frozen meatballs instead.
eggs marinated in vodka sauce
Photographer Victor Protacio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle
Inspired by the classic Italian recipe “Uova al Purgatorio” (Eggs of Purgatory), this easy one-pot meal marries tangy tomato sauce with perfectly poached eggs, served with crispy toasted bread Perfect for eating. I add a little cream to add some richness to the sauce, but you can leave it out if you like. If you have it on hand, garnish with chopped fresh basil or parsley.
