Cooking for the family or your group of friends can be a numbers game. When end-of-the-day hunger and your bank account are on the line, there is no room for errors. Luckily, this week’s featured foodie is no stranger to cooking in bulk.
Coming from a family of nine, Tieghan Gerard of Half Baked Harvest teaches us how cooking for more people doesn’t have to be less healthy. Using her three go-to tools—one skillet, a sheet pan, and a slow cooker—Tieghan creates nutrient-rich recipes plus healthy swaps, ingredient myth-busters, and creative twists on the classics to ditch the stress and enjoy every bite.
So long to soups that leave us unsatisfied, because this vegetarian one made with a coconut milk base has a creative protein alternative: peanut butter. The combination of the peanut and soy sauce mixed with green veggies and rice noodles will remind you of your favorite Asian-fusion cuisine. Don’t be too intimidated by the longer ingredient list: Some of them are already in your kitchen.
We’re always looking for ways to make taco Tuesday an everyday occasion, and this recipe is one to add to the archives. Cooking the chicken in pineapple juice and spices like cumin and chili powder makes the chicken full of the juicy flavor you want in your taco. Pining for more pineapple? Good news, you’ll be using it as the base of the salsa, complete with pomegranate seeds and jalapeño.
Myth: Canned food is bad. These white beans prove that buying certain foods in a can means you can get them for cheap, have a meal ready in seconds, and even add a healthy dose of protein to any soup or salad. But the ingredient we’re really buzzing about is the basil pesto. We know this addition doesn’t scream “add me to soup,” but you’ll be shocked at how well the sauce complements the citrus zest and juice.
One pan = one happy cook. This is not your average chicken and rice dish because using white wine, chicken broth, lemon, and dill gives it the flavor the classic recipe is often missing. Throwing fresh kale into the mix gives us the greens without any added effort or required time in the kitchen.
While two-minute microwave ramen can be a tempting quick fix, we’re going for a healthier, low-sodium, homemade alternative with the help of a Crock-Pot. This dish can easily be made vegetarian-friendly, as it’s already loaded with our favorite nutrient-packed veggies like mushrooms, spinach, and carrots.
Sheet-pan meals are the best. Simply slice, season, arrange, and bake, flipping your ingredients occasionally to ensure even cooking. Roasted potatoes, pepper, and onions is a combo you can count on for a satisfying addition to any meat dish. Top things off with a spicy avocado salsa so tasty you might just eat it straight out of the bowl.
Genius healthy swap of the day: hummus. This high-protein, low-fat ingredient makes a perfect alternative to the heavy cream typically found in Alfredo sauce. Adding cayenne, garlic powder, basil, and lemon to this 30-minute meal are key for added flavor. Looking to go vegan? Try our second swap of the day: nutritional yeast for Parmesan cheese.