92 recipes. Page 8 of 11.
Chicken breasts are cooked before a hot-honey, soy and lime sauce is added. Vegetables and cooked grains complete the bowls. Prepare the vegetables in small pieces and keep the chicken out of the pan while they finish if needed; a thick breast and a raw broccoli stem do not share one reliable timer.
Linguine and shrimp are coated in a cream sauce with garlic, lemon and Parmesan, then topped with mozzarella. Cook the pasta just to al dente before assembling. Use a gentle simmer for the dairy sauce and avoid extending the oven stage after the center is hot.
Maple syrup, sriracha and vinegar form a short glaze for bite-size chicken served over coconut jasmine rice. Keep the glaze separate while the chicken starts cooking, then add it near the end. That sequence gives more control over browning and avoids reserving sauce that has touched raw chicken.
Prepared mashed potatoes, corn and cheddar form the base of this chicken-tender casserole. Cook or reheat the breaded chicken according to its own instructions before assembling the final bake. Add the gravy at serving so the breading has less time to soften.
A flat ground-beef meatloaf forms the base of this mashed potato bake, with sour cream, cheddar and cooked turkey bacon above it. Baking the meat layer first makes it possible to remove excess fat before adding the potatoes. Measure the prepared mash by volume rather than relying on a count of potatoes.
This casserole layers a thin beef meatloaf with elbow macaroni in a homemade milk-and-cheddar sauce. The sauce starts with butter and flour rather than condensed soup. Cook the pasta separately and check the meat before adding its macaroni topping.
These muffin-pan meatloaves use a small beef-and-breadcrumb portion under a spooned or piped mashed potato topping. Cook the meat fully before adding the potatoes. The familiar cupcake shape is a serving format, with temperature checks still needed in the center of the meat.
Uncooked long-grain white rice simmers under chicken in a covered pan with broth, barbecue sauce and honey. Mixed vegetables enter near the end. Check rice tenderness and chicken temperature independently: one can finish before the other, especially when chicken pieces differ in thickness.
Cornstarch-coated tofu cooks separately before joining a coconut, tomato and chili sauce. Press and dry firm tofu first so its coating has a chance to brown. Add it back near serving; once coated in sauce, the crust will gradually soften.