Vegetarian - Healthy Recipes | Taste Recipes https://www.tasteofhome.com/health-wellness/vegetarian/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Sat, 03 May 2025 05:58:43 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Vegetarian - Healthy Recipes | Taste Recipes https://www.tasteofhome.com/health-wellness/vegetarian/ 32 32 Scottish Rumbledethumps https://www.tasteofhome.com/recipes/scottish-rumbledethumps/ Mon, 14 Apr 2025 20:52:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2131046

Ingredients

  • 8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
  • 1-1/2 teaspoons salt, divided
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 pound napa cabbage, thinly sliced
  • 1 pinch pepper
  • 2 teaspoons white wine vinegar
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1-1/2 tablespoons Dijon mustard
  • 4 ounces sharp cheddar cheese, grated
Text Ingredients

Directions

  1. Preheat oven to 425°.
  2. Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
  4. In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.

Nutrition Facts

1 serving: 354 calories, 13g fat (7g saturated fat), 31mg cholesterol, 675mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 10g protein.

]]> Peanut Butter Overnight Oats https://www.tasteofhome.com/recipes/peanut-butter-overnight-oats/ Wed, 02 Apr 2025 15:41:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2110349

Ingredients

  • 1 cup old-fashioned oats
  • 4 tablespoons packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup 2% milk
  • 1/3 cup creamy peanut butter
  • 5 tablespoons plain Greek yogurt
  • 1 teaspoon vanilla extract
  • Optional: Semisweet chocolate chips, granola, blueberries, strawberries, sliced banana
Text Ingredients

Directions

  1. In a small bowl, whisk together oats, brown sugar and cinnamon. Stir in milk, peanut butter, yogurt and vanilla until combined. Divide into containers. Cover; refrigerate overnight. If desired, garnish before serving with chocolate chips, granola, blueberries, strawberries or sliced banana.

Nutrition Facts

1 cup: 598 calories, 30g fat (8g saturated fat), 16mg cholesterol, 250mg sodium, 69g carbohydrate (38g sugars, 6g fiber), 18g protein.

]]> Broccoli Cheddar Pasta https://www.tasteofhome.com/recipes/broccoli-cheddar-pasta/ Thu, 03 Apr 2025 05:55:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2129297

Ingredients

  • 16 ounces fusilli or cellentani pasta
  • 3 cups fresh broccoli florets
  • 1/4 cup butter
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup half-and-half cream, warmed
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Bring a large pot of water to a boil. Add pasta; cook according to the package directions. One minute before pasta is fully cooked, add broccoli florets; boil with the pasta for the last minute of cooking. Scoop out 1 cup pasta water; set aside. Drain pasta and broccoli; set aside.
  2. In the same pot, melt butter over medium heat. Stir in garlic; cook 30-60 seconds or until fragrant. Stir in flour; cook 1-2 minutes or until a thick paste forms, stirring constantly.
  3. Add chicken broth, salt, onion powder, paprika and pepper. Slowly stir in warmed half-and-half cream; bring to a low simmer. Cook until the sauce has thickened, about 3-4 minutes, stirring frequently. Remove from the heat. Stir in cheeses until melted.
  4. Stir in cooked pasta and broccoli until combined. Add pasta water to smooth out the sauce, if desired. Serve hot.

Nutrition Facts

1 serving: 554 calories, 25g fat (14g saturated fat), 74mg cholesterol, 932mg sodium, 62g carbohydrate (5g sugars, 4g fiber), 21g protein.

]]> 47 Vegetarian Lunch Ideas to Spice up Your Week https://www.tasteofhome.com/collection/vegetarian-lunch-ideas/ Mon, 31 Mar 2025 18:17:37 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=751431 The afternoon slump is a thing of the past, thanks to vegetarian lunch ideas that both veggie and meat eaters will enjoy. With soups, sandwiches, wraps and more, these filling recipes will have you looking forward to lunch.

The post 47 Vegetarian Lunch Ideas to Spice up Your Week appeared first on Taste Recipes.

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Vegan Burritos

9 Reviews
Test Kitchen Approved
Skill LevelMedium
Total Time25 min
Servings8 servings
Go to Recipe
From the Recipe Creator:These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
Nutrition Facts:1 burrito: 345 calories, 7g fat (1g saturated fat), 0 cholesterol, 544mg sodium, 61g carbohydrate (2g sugars, 6g fiber), 10g protein.

Homemade rice and bean burritos might take more effort than fast-food burritos, but they’re also more affordable and nutritious. This recipe packs in 10 grams of protein and only 1 gram of saturated fat. Make them in advance and stash ’em in the fridge or freezer. When lunchtime rolls around, pop one in the microwave at work.

Cauliflower Soup

325 Reviews
Contest Winner
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings8 servings (2 quarts)
Go to Recipe
From the Recipe Creator:This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
Nutrition Facts:1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

That head of cauliflower in the fridge isn’t going to eat itself. Luckily, this yummy lunch recipe uses all of it, plus cheddar cheese, milk, butter and seasonings. It might be tempting to meal prep and freeze this soup, but it’s is actually best enjoyed on the day it’s made. There are plenty of other soups that freeze well.

Chickpea and Potato Curry

6 Reviews
Contest Winner
Test Kitchen Approved
Skill LevelMedium
Total Time6 hours 25 min
Servings6 servings
Go to Recipe
From the Recipe Creator:I make chana masala, the classic Indian chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Nutrition Facts:1-1/4 cups chickpea mixture: 240 calories, 6g fat (0 saturated fat), 0 cholesterol, 767mg sodium, 42g carbohydrate (8g sugars, 9g fiber), 8g protein.

Slow-cooker lunches are the best. Set it and forget it—and then eat it the next afternoon for lunch! This fragrant curry calls for garam masala, a tasty Indian spice available at most supermarkets. If you can’t find it, make your own by combining a few herbs you probably already have at home, like coriander and cinnamon.

The Ultimate Grilled Cheese

54 Reviews
Contest Winner
Test Kitchen Approved
Skill LevelEasy
Total Time15 min
Servings5 servings
Go to Recipe
From the Recipe Creator:These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois
Nutrition Facts:1 sandwich: 646 calories, 50g fat (18g saturated fat), 84mg cholesterol, 885mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 16g protein.

On a rainy afternoon, nothing hits the spot for lunch like a decadent grilled cheese. Ours has three types of cheese, plus a surprising secret ingredient: mayonnaise. Pair it with your favorite tomato soup recipes.

Tomato Tortellini Soup

101 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time25 min
Servings10 servings (2-1/2 quarts)
Go to Recipe
From the Recipe Creator:No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska
Nutrition Facts:1 cup: 245 calories, 11g fat (6g saturated fat), 42mg cholesterol, 756mg sodium, 27g carbohydrate (10g sugars, 2g fiber), 10g protein.

Upgrade your tomato soup with this hearty, creamy recipe. With 10g of protein per cup, it will keep you full until dinner. Serve it in a thermos if you’re on the go.

Sweet Potato Bowl

7 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:I have three hungry boys in my house, so dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. —Kim Van Dunk, Caldwell, New Jersey
Nutrition Facts:2 cups: 435 calories, 11g fat (2g saturated fat), 0 cholesterol, 405mg sodium, 74g carbohydrate (15g sugars, 8g fiber), 10g protein.

Unlike white potatoes, sweet potatoes are loaded with hidden protein. This lunch boasts 10g of protein per serving and keeps the saturated fat and calorie count low. For an extra boost of flavor, serve lime wedges and extra sweet chili sauce on the side.

Eggplant Sandwich

1 Review
Test Kitchen Approved
Skill LevelEasy
Total Time25 min
Servings2 servings
Go to Recipe
From the Recipe Creator:Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. —Jennifer Jaras, Corona, California
Nutrition Facts:1 sandwich: 538 calories, 21g fat (5g saturated fat), 19mg cholesterol, 958mg sodium, 81g carbohydrate (10g sugars, 7g fiber), 15g protein.

If you’ve never cooked eggplant at home, this recipe is a great place to start. The vegetable tastes fantastic when it gains char from the grill. Some people swear by dusting the eggplant with salt and letting it sit for a few minutes to draw out the moisture. Give it a quick rinse to remove excess salt and enjoy the firmer texture.

Cream of Asparagus Soup

4 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time35 min
Servings6 servings
Go to Recipe
From the Recipe Creator:We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin
Nutrition Facts:1 cup: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.

If you have a garden (or a local farmers market), you know that spring is the perfect time to make asparagus recipes. Make this soup when you’re craving a light, flavorful lunch. Serve with crusty bread or a few hard-boiled eggs for extra protein.

California Spaghetti Salad

35 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time15 min
Servings15 servings
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From the Recipe Creator:As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. —Jeanette Krembas, Laguna Niguel, California
Nutrition Facts:3/4 cup: 257 calories, 13g fat (2g saturated fat), 1mg cholesterol, 567mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 6g protein.

Making pasta salad recipes with spaghetti feels like it breaks all the rules, but it’s a fantastic way to change things up and enjoy a cold make-ahead lunch. Make it more filling by adding grilled tofu or tempeh on top.

General Tso's Cauliflower

4 Reviews
Test Kitchen Approved
Skill LevelMedium
Total Time45 min
Servings4 servings
Go to Recipe
From the Recipe Creator:Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. General Tso's cauliflower is a fun alternative to the classic chicken dish. —Nick Iverson, Milwaukee, Wisconsin
Nutrition Facts:1 cup with 1 cup rice: 584 calories, 17g fat (2g saturated fat), 0 cholesterol, 1628mg sodium, 97g carbohydrate (17g sugars, 5g fiber), 11g protein.

This Chinese food classic isn’t just for carnivores anymore. Use club soda in the batter to ensure a light, fluffy consistency. Because you’ll need to fry the cauliflower, it isn’t exactly a last-minute lunch, but you can make the sauce in advance to cut back on prep time.

Tofu Chow Mein

4 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:This is an easy recipe for a 'tofu beginner,' as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! —Autumn SinClaire, Gold Beach, Oregon
Nutrition Facts:1-1/2 cups: 417 calories, 17g fat (2g saturated fat), 0 cholesterol, 588mg sodium, 48g carbohydrate (3g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 fat, 2-1/2 starch, 2 lean meat, 1 vegetable.

Bean curd (aka tofu) is a vegetarian’s best friend because its neutral character soaks up other flavors. Plus, it’s packed with protein but low in calories, creating a hearty lunch that’s filling and satisfying. If you’re taking this dish to work or school, bring a few extra napkins with you—it’s nice and saucy!

Falafel

1 Review
Test Kitchen Approved
Skill LevelEasy
Total Time25 min
Servings4 servings
Go to Recipe
From the Recipe Creator:Falafel is a common street food in the Middle East. They are gluten free, crunchy on the outside, tender on the inside, and full of flavor from cilantro, mint, coriander and nutty sesame seeds. Parsley can be added or used instead of mint. The classic version is deep-fried, but they can also be pan-fried, baked or cooked in an air fryer. Serve in or alongside pita bread with red onion, tomato, pickled cucumber and tahini sauce. —Nithya Narasimhan, Chennai, India

Nutrition Facts:4 pieces: 224 calories, 13g fat (1g saturated fat), 0 cholesterol, 760mg sodium, 32g carbohydrate (1g sugars, 16g fiber), 9g protein.

These delicious fried chickpea balls are incredibly versatile. I love to eat them on top of a salad, stuffed inside a pita sandwich or in a rice bowl with raw veggies. Falafel also freezes well, so freeze a bunch and thaw what you need overnight in the fridge. Bake at 350°F for about 10 minutes until they’re warmed through.

Summer Orzo Salad

11 Reviews
Test Kitchen Approved
Skill LevelMedium
Total Time30 min
Servings16 servings
Go to Recipe
From the Recipe Creator:I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Nutrition Facts:3/4 cup: 291 calories, 15g fat (4g saturated fat), 15mg cholesterol, 501mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 11g protein.

This quick and easy pasta contains 11 grams of protein, so it’s a filling lunch you’ll look forward to all morning long. Make a big batch and enjoy it for lunch all week.

Better than Egg Salad

4 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time20 min
Servings4 servings
Go to Recipe
From the Recipe Creator:Tofu takes on the taste and texture of egg salad in this quick-fixing sandwich. —Lisa Renshaw, Kansas City, Missouri
Nutrition Facts:1 sandwich: 266 calories, 9g fat (2g saturated fat), 5mg cholesterol, 692mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

This “better than egg salad” is made with silken tofu, so it packs an extra punch of protein. Sweet pickle relish, Dijon mustard and cayenne pepper make it extra flavorful.

Strawberry Poppy Seed Salad

99 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings10 servings
Go to Recipe
From the Recipe Creator:My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
Nutrition Facts:3/4 cup: 110 calories, 6g fat (1g saturated fat), 1mg cholesterol, 33mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Sweeten up your lunchbox with this tasty–and surprisingly easy to make–summer salad. To make it more filling, sprinkle on some walnuts and sunflower seeds.

Vegetarian Linguine

30 Reviews
Contest Winner
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings6 servings
Go to Recipe
From the Recipe Creator:Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida
Nutrition Facts:1-1/2 cups: 260 calories, 13g fat (7g saturated fat), 25mg cholesterol, 444mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

Make this dish for dinner, then have the leftovers for lunch the next day. It can easily become a vegan dish by swapping in olive oil for butter and omitting the cheese (or using vegan cheese and nutritional yeast instead).

Kale Slaw Spring Salad

1 Review
Contest Winner
Test Kitchen Approved
Skill LevelMedium
Total Time25 min
Servings10 servings
Go to Recipe
From the Recipe Creator:My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Nutrition Facts:1-1/3 cups: 192 calories, 15g fat (3g saturated fat), 6mg cholesterol, 140mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 starch.

The secret ingredient in this sweet and fruity salad is in the dressing. After whisking honey, vinegar and lemon juice, add pureed strawberries. Yum!

Stir-Fry Rice Bowl

15 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
Nutrition Facts:1 serving: 305 calories, 11g fat (2g saturated fat), 186mg cholesterol, 364mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat.

Peanut butter and jelly is fine in a pinch, but warm and hearty stir-fried lunches hit the spot on a cold day. This rice bowl is especially filling when topped with a poached egg.

Green Bean Salad

63 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings16 servings (3/4 cup each)
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From the Recipe Creator:Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Nutrition Facts:3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1 fat.

Fill a square of your bento box with this crunchy, flavorful cold salad. It’ll keep all week and can be turned into a main meal when topped with protein like tofu, lentils or chickpeas. Best of all, it takes only 30 minutes to prepare.

Lemony Garbanzo Salad

2 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time15 min
Servings4 servings
Go to Recipe
From the Recipe Creator:Everybody goes for this super fresh salad with the cumin-coriander dressing, especially on warm days. —Sonya Labbe, West Hollywood, California
Nutrition Facts:1 serving: 363 calories, 19g fat (3g saturated fat), 4mg cholesterol, 478mg sodium, 41g carbohydrate (10g sugars, 10g fiber), 11g protein.

Garbanzo beans (aka chickpeas) are a vegetarian’s secret weapon. This recipe contains two cans of them, so you know this lunch will keep you full until dinner. Don’t forget the yogurt sauce, which really brings the dish together.

Coconut Curry Vegetable Soup

3 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time40 min
Servings6 servings
Go to Recipe
From the Recipe Creator:I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC
Nutrition Facts:3/4 cup: 186 calories, 8g fat (4g saturated fat), 0 cholesterol, 502mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Traditional vegetable soup can be bland and boring, but this soup is a spiced showstopper. Coconut milk makes it creamy, and warming spices like ginger and curry powder give it a unique character.

Coconut-Ginger Chickpeas & Tomatoes

3 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings6 servings
Go to Recipe
From the Recipe Creator:This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Nutrition Facts:2/3 cup chickpea mixture with 3/4 cup rice: 402 calories, 12g fat (3g saturated fat), 0 cholesterol, 590mg sodium, 65g carbohydrate (10g sugars, 10g fiber), 11g protein.

If you’re sensitive to spicy foods, you might want to eliminate the jalapeno pepper in this recipe. But if you like it hot, you’ll love the way the spicy peppers meld with coconut milk, tomatoes and chickpeas.

Mint-Cucumber Tomato Sandwiches

5 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time15 min
Servings4 sandwiches
Go to Recipe
From the Recipe Creator:I jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
Nutrition Facts:1 sandwich: 286 calories, 10g fat (6g saturated fat), 23mg cholesterol, 631mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 9g protein.

Whether you’re hosting a fancy garden party or just want to pretend you’re sitting in an English garden on your lunch break, these sandwiches will hit the spot. The mint leaves add a special touch, but you can swap in basil if you prefer.

Vegetable Lentil Soup

4 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time4 hours 45 min
Servings6 servings (about 2 quarts)
Go to Recipe
From the Recipe Creator:Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Nutrition Facts:1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.

Slow-cooker soups are great for lunch because you can assemble them first thing in the morning and they’ll be ready by lunchtime (or the night before, if you need lunch on the go). With 11 grams of protein, this soup is a superstar.

Avocado Quesadillas

4 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time20 min
Servings4 servings
Go to Recipe
From the Recipe Creator:Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts
Nutrition Facts:2 quesadillas (calculated without additional pico de gallo): 611 calories, 37g fat (15g saturated fat), 50mg cholesterol, 455mg sodium, 54g carbohydrate (2g sugars, 12g fiber), 20g protein.

This six-ingredient recipe is a great one for kids: It’s crunchy, cheesy and filled with hidden veggies. Add a salad dressing container filled with pico de gallo in their lunchbox for extra dipping.

Black Eyed Pea Salad

7 Reviews
Contest Winner
Test Kitchen Approved
Skill LevelMedium
Total Time25 min
Servings10 servings
Go to Recipe
From the Recipe Creator:My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina
Nutrition Facts:3/4 cup: 130 calories, 6g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 fat.

If you can’t find black eyed peas (or simply don’t like them), any type of bean will do work this quick and filling recipe. Try black beans, chickpeas, kidney beans or a mixture of all three.

Nectarine Arugula Salad

2 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time20 min
Servings8 servings
Go to Recipe
From the Recipe Creator:Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
Nutrition Facts:1 cup: 101 calories, 7g fat (1g saturated fat), 2mg cholesterol, 86mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

You’ll find sweet and juicy nectarines at the grocery store or farmers market from late spring to late summer. If you can’t find them, you can sub in peaches, strawberries or raspberries.

Sweet Potato Salad

4 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time50 min
Servings6 servings
Go to Recipe
From the Recipe Creator:Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York
Nutrition Facts:1/2 cup: 211 calories, 10g fat (1g saturated fat), 2mg cholesterol, 189mg sodium, 28g carbohydrate (12g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Dried cherries, sweet potatoes, walnuts and lime zest join forces to create a zippy salad with just the right amount of sweetness and crunch. If you aren’t a cranberry fan, one reviewer suggests swapping in sun-dried tomatoes.

Fresh Veggie Pizza

9 Reviews
Test Kitchen Approved
Skill LevelMedium
Total Time25 min
Servings1 dozen
Go to Recipe
From the Recipe Creator:There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia
Nutrition Facts:1 piece: 164 calories, 7g fat (3g saturated fat), 10mg cholesterol, 623mg sodium, 18g carbohydrate, 1g fiber), 6g protein.

Crescent roll dough recipes are convenient (and tasty). This one combines the dough with ranch mix and cream cheese to create a unique pizza that will make all your coworkers jealous. It tastes great cold or hot, so you can make it ahead and stash it in the fridge until lunch.

Tomato Soup

23 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time50 min
Servings16 servings (4 quarts)
Go to Recipe
From the Recipe Creator:Creamy, rich and bursting with brightness, this soup is the ultimate sidekick to a grilled cheese sandwich. —Josh Rink, Milwaukee, Wisconsin
Nutrition Facts:1 cup: 104 calories, 5g fat (2g saturated fat), 6mg cholesterol, 572mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

On a cold day, tomato soup should be on the lunch menu. You can even freeze it for up to three months, then defrost it when the mood strikes. Make sure to pair it with one of our showstopping grilled cheese recipes.

Garden Bounty Panzanella Salad

8 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time35 min
Servings16 servings
Go to Recipe
From the Recipe Creator:My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts
Nutrition Facts:1 cup: 131 calories, 6g fat (1g saturated fat), 1mg cholesterol, 310mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Panzanella salad is hearty bread salad, and this veggie-forward version calls for tomatoes, cucumber, peppers and onions. Of course, you can add in any veggies your heart desires. We’re fans of olives, spinach and zucchini.

Vegetarian Pad Thai

13 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia
Nutrition Facts:1-1/4 cups: 339 calories, 8g fat (2g saturated fat), 186mg cholesterol, 701mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 12g protein.

If pad thai seems like a daunting undertaking to make at home, take a deep breath and try our shortcut version. In just 30 minutes, you could have a filling and flavorful vegetarian lunch, complete with 12g of protein thanks to eggs and peanuts.

Quinoa Salad

5 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings6 cups
Go to Recipe
From the Recipe Creator:Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:3/4 cup: 227 calories, 12g fat (2g saturated fat), 0 cholesterol, 449mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

While quinoa might look like a grain, it’s actually a seed. That means it has more protein than rice or pasta. This recipe is best when eaten cold, so be sure to chill it for at least an hour (or overnight, if possible).

Indian Spiced Chickpea Wraps

11 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia
Nutrition Facts:1 wrap: 321 calories, 7g fat (1g saturated fat), 3mg cholesterol, 734mg sodium, 55g carbohydrate (15g sugars, 10g fiber), 13g protein.

Yogurt, pineapple and cumin make pineapple raita, an Indian-inspired sauce that makes everything more delicious. Prep all of the ingredients the night before, then assemble the wraps when you’re ready to eat.

Asian Veggie Glass Noodles

5 Reviews
Test Kitchen Approved
Skill LevelMedium
Total Time45 min
Servings4 servings
Go to Recipe
From the Recipe Creator:My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
Nutrition Facts:1-1/2 cups: 321 calories, 11g fat (2g saturated fat), 159mg cholesterol, 817mg sodium, 46g carbohydrate (7g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 medium-fat meat.

This dish is a good opportunity to dive into recipes with glass noodles, also known as cellophane or bean thread noodles. It can be served warm or cold, so it works great as a lunch on the go.

Roasted Pepper Potato Soup

32 Reviews
Contest Winner
Test Kitchen Approved
Skill LevelMedium
Total Time45 min
Servings6 servings
Go to Recipe
From the Recipe Creator:I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. —Hollie Powell of St. Louis, Missouri
Nutrition Facts:1 cup: 204 calories, 9g fat (3g saturated fat), 11mg cholesterol, 1154mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 6g protein.

You’ll need a blender or food processor to make this recipe, but don’t be daunted by the extra equipment. The whole thing comes together in about 45 minutes, and you can eat it for lunch all week.

Hearty Vegetarian Chili

7 Reviews
Contest Winner
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings9 servings (2-1/4 quarts)
Go to Recipe
From the Recipe Creator:Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska
Nutrition Facts:1 cup: 238 calories, 8g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 34g carbohydrate (9g sugars, 12g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1-1/2 starch, 1 fat.

There are 14 grams of protein in this hearty, belly-warming chili. Top the bowls with chopped avocado and sour cream, or get crunchy with toppings like corn chips.

Greek Salad

14 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time20 min
Servings8 servings
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From the Recipe Creator:The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey
Nutrition Facts:3/4 cup: 148 calories, 12g fat (2g saturated fat), 6mg cholesterol, 389mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

When you’re eating lunch at your desk, a bright, vibrant salad can be a great energy booster. Make it extra filling by adding falafel or roasted chickpeas.

Hummus & Veggie Wrap-Up

6 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time15 min
Servings1 serving
Go to Recipe
From the Recipe Creator:I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. —Michael Steffens, Indianapolis, Indiana
Nutrition Facts:1 wrap: 235 calories, 8g fat (1g saturated fat), 0 cholesterol, 415mg sodium, 32g carbohydrate (4g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

This vegan wrap is completely customizable. Add avocado, cooked lentils, chopped olives, vegetarian refried beans or any other ingredients you have on hand.

Tomato & Avocado Sandwiches

4 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time10 min
Servings2 servings
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From the Recipe Creator:I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
Nutrition Facts:1 sandwich: 278 calories, 11g fat (2g saturated fat), 0 cholesterol, 379mg sodium, 35g carbohydrate (6g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 fat.

For anyone who misses BLT recipes, try a meatless HATS sandwich instead. That’s short for hummus, avocado, tomato and shallots, of course!

Favorite Fruit Salad

1 Review
Test Kitchen Approved
Skill LevelEasy
Total Time20 min
Servings14 servings
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From the Recipe Creator:I spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they're here for dinner. —Doris Dion, Lake Ozark, Missouri
Nutrition Facts:3/4 cup: 96 calories, 2g fat (0 saturated fat), 0 cholesterol, 93mg sodium, 19g carbohydrate (14g sugars, 3g fiber), 2g protein.

Who says you can’t have a big bowl of fruit for lunch? Mustard and white vinegar add a kick that elevates this dish beyond a traditional fruit salad. Serve it alongside a simple sandwich or add nuts, feta cheese or quinoa to make it a filling main.

Grilled Lebanese Salad

Contest Winner
Test Kitchen Approved
Skill LevelEasy
Total Time40 min
Servings13 servings
Go to Recipe
From the Recipe Creator:Amazingly, even our kids eat their greens, herbs and garden veggies when they’re prepared this way. Fresh and healthy never tasted more delicious. —Trisha Kruse, Eagle, Idaho
Nutrition Facts:3/4 cup: 113 calories, 7g fat (1g saturated fat), 0 cholesterol, 239mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

This recipe calls for a grill wok or basket, but you can always swap in a disposable aluminum foil pan. Add tofu or feta cheese to amp up the protein, and err on the side of undercooking the veggies to keep them from getting soggy.

Strawberry-Quinoa Spinach Salad

1 Review
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings4 servings
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From the Recipe Creator:We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Nutrition Facts:2 cups: 355 calories, 18g fat (3g saturated fat), 4mg cholesterol, 444mg sodium, 41g carbohydrate (7g sugars, 7g fiber), 12g protein.

This delightfully summery grain salad couldn’t be easier to make. Thanks to the combination of quinoa, fresh fruit, spinach and Parmesan cheese, this recipe has 12 grams of protein to help you stay satisfied all afternoon.

Lemony Chickpeas

1 Review
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey
Nutrition Facts:1 cup chickpea mixture with 1 cup rice: 433 calories, 9g fat (0 saturated fat), 0 cholesterol, 679mg sodium, 76g carbohydrate (10g sugars, 12g fiber), 13g protein.

Chickpeas are one of our favorite pantry staples because they’re so versatile. You could toss them with pasta and olive oil, add them to a salad, serve them over rice or just enjoy them on their own.

Quinoa Chickpea Salad

9 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time40 min
Servings4 servings
Go to Recipe
From the Recipe Creator:Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. —Suzanne Banfield, Basking Ridge, New Jersey
Nutrition Facts:1-1/2 cups: 355 calories, 5g fat (0 saturated fat), 0 cholesterol, 155mg sodium, 70g carbohydrate (20g sugars, 9g fiber), 12g protein.

On Sundays, I love to make a big batch of grain salad, like this tasty quinoa chickpea salad. I use it as a base for lunch all week long. Try it on top of salad greens, or serve it with tofu, hard-boiled eggs, nuts or seeds on top.

Coconut Lentils with Rice

Test Kitchen Approved
Skill LevelEasy
Total Time55 min
Servings6 servings
Go to Recipe
From the Recipe Creator:Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio
Nutrition Facts:1 serving: 374 calories, 7g fat (4g saturated fat), 3mg cholesterol, 757mg sodium, 63g carbohydrate (7g sugars, 7g fiber), 16g protein.

Kids and adults alike will love this unique lunch, which pairs flaked coconut and ginger with rice and lentils. Pack some yogurt on the side to top the dish when you’re ready to eat.

Easy Chana Masala

3 Reviews
Test Kitchen Approved
Skill LevelEasy
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. —Janeen Judah, Houston, Texas
Nutrition Facts:0.750 cup garbanzo bean mixture with 3/4 cup rice: 359 calories, 8g fat (1g saturated fat), 2mg cholesterol, 616mg sodium, 64g carbohydrate (8g sugars, 9g fiber), 10g protein.

This Indian-inspired vegetarian lunch can easily be frozen, then reheated when it’s time to eat. Freeze the cooled chickpea mixture in a freezer container, then partially thaw it in the fridge overnight.

Vegetarian Lunch Ideas FAQ

What vegetarian lunch ideas are high in protein?

High-protein vegetarian lunch ideas include proteins like tofu, nuts, seeds, cheese, yogurt, eggs, lentils and beans. When you’re eating a vegetarian lunch, aim to incorporate at least one or two high-protein foods into the dish. Try making grain bowls with quinoa and black beans, or chickpea salad made with Greek yogurt. You can also add tofu, tempeh, seitan or fried eggs to vegetarian salads for added protein.

How can I make a filling vegetarian lunch?

Try layering ingredients to create filling vegetarian lunches, starting with a high-fiber base like mixed greens, rice, whole-grain bread, whole wheat wrap or quinoa. Then, add a source of protein, like tofu, hummus, lentils or seasoned chickpeas. Liberally add more protein-packed toppings like nuts and seeds, then top it off with tasty veggies and condiments. Some of my favorites are olives, peppers, cucumbers, roasted sweet potatoes, herbs and spices.

What are the best make-ahead vegetarian lunch ideas?

My go-to make-ahead vegetarian lunch recipes are vegan burritos, soups, stir-fry dishes like General Tso’s cauliflower and falafel. I often prepare make-ahead vegetarian meals the night before, or I utilize meal prep recipes to make lunch for the whole week. Otherwise, without a plan, I often end up eating a handful of nuts or a soggy peanut-butter sandwich and calling it lunch. When I have something ready to go in the fridge or freezer, I’m always likely to eat a healthier lunch and resist the urge to snack on junk food.

The post 47 Vegetarian Lunch Ideas to Spice up Your Week appeared first on Taste Recipes.

]]> Cauliflower Tacos https://www.tasteofhome.com/recipes/cauliflower-tacos/ Fri, 28 Mar 2025 14:19:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2113054

Ingredients

  • AVOCADO CREMA:
  • 1/2 cup plain Greek yogurt
  • 1 medium ripe avocado, peeled and mashed
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon sea salt
  • TACOS:
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 6 cups fresh cauliflowerets
  • 1/4 cup canola oil
  • 12 flour tortillas (6 inches)
  • 1-1/2 cups coleslaw mix
  • Optional: Sliced radishes, pickled red onions, and sliced jalapenos
Text Ingredients

Directions

  1. For sauce, in a small bowl, combine all crema ingredients until smooth; refrigerate until serving.
  2. Preheat oven to 450°. In a large bowl, combine salt, cumin, garlic powder, chili powder and oregano. Add cauliflower and oil; toss to coat. Transfer to a foil-lined baking sheet.
  3. Bake until cauliflower is tender and browned, about 20 minutes, stirring halfway.
  4. Serve in tortillas with coleslaw mix. avocado crema and toppings, as desired.

Nutrition Facts

2 tacos: 377 calories, 20g fat (4g saturated fat), 5mg cholesterol, 1036mg sodium, 42g carbohydrate (6g sugars, 6g fiber), 10g protein.

]]> Tofu Scramble https://www.tasteofhome.com/recipes/tofu-scramble/ Mon, 24 Mar 2025 00:46:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2127032

Ingredients

  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1 medium sweet pepper, sliced
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon nutritional yeast
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon Indian black salt (Kala Namak)
  • 1/4 teaspoon pepper
  • 1 pound firm tofu, drained and cubed
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
Text Ingredients

Directions

  1. Heat oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms, bell pepper, onion and salt; cook, stirring constantly, until vegetables have softened and are beginning to brown, about 10 minutes. Meanwhile, in a small bowl, combine nutritional yeast, paprika, celery seed, black salt and pepper. Add tofu; stir in 1 tablespoon of the spice blend and garlic. Cook until tofu has softened and is hot, around 3-4 minutes, breaking up into smaller bits as it cooks. Add vinegar and water; mix, scraping up any browned bits from the pan. Serve sprinkled with remaining spice blend, as desired.

Nutrition Facts

1 serving: 160 calories, 9g fat (1g saturated fat), 0 cholesterol, 993mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 11g protein.

]]> Aunt Edith’s Baked Pancake https://www.tasteofhome.com/recipes/aunt-ediths-baked-pancake/ Fri, 21 Mar 2025 21:32:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102015

Ingredients

  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup 2% milk
  • 2 tablespoons butter, softened
  • Confectioners' sugar
  • Lemon wedges
Text Ingredients

Directions

  1. In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy ovenproof skillet with butter. Pour batter into skillet.
  2. Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and serve immediately, with lemon wedges on the side.

Baked Pancake Tips

What are baked pancakes called?

A large pancake baked in an oven-safe skillet is frequently called a "Dutch Baby," a moniker that is actually derived from Deutsch, or German, origins rather than Dutch. However, the Dutch are also known for making their own large skillet pancakes called pannekoeken. Unlike Dutch Babies, pannekoeken are not baked in the oven but rather on a stovetop, and they are thinner than traditional pancakes.

Do baked pancakes taste different than regular pancakes?

Baked pancakes rise in the pan as they bake and, as a result, develop crisp, golden edges—unlike regular pancakes, which tend to be softer in texture throughout. A baked pancake also has a slightly custard-like, buttery flavor (similar to a Yorkshire pudding).

How should I serve baked pancakes?

Serve baked pancakes "family-style," allowing everyone to cut or tear off their own helping. You can top your baked pancake with powdered sugar, maple syrup, chopped nuts, chocolate, fresh fruit, jams or even ice cream!

Research contributed by Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1 piece: 180 calories, 10g fat (5g saturated fat), 158mg cholesterol, 407mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 7g protein.

]]> Gluten-Free Cinnamon Rolls https://www.tasteofhome.com/recipes/gluten-free-cinnamon-rolls/ Thu, 20 Mar 2025 14:01:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085761

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4-1/2 cups gluten-free baking or bread flour (with xanthan gum)
  • FILLING:
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, melted, divided
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-1/2 cups confectioners' sugar
Text Ingredients

Directions

  1. Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes.
  2. In another bowl, combine butter, eggs, baking powder, salt and 2 cups flour. Add yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Refrigerate 30 minutes.
  3. Mix brown sugar and cinnamon. Divide dough in half. On a lightly floured surface, roll out each portion to an 11x8-in. rectangle. Brush each with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 8 slices; place all into a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
  4. Preheat oven to 350°. Bake until golden brown, 25-30 minutes.
  5. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over warm rolls. Refrigerate leftovers.

Nutrition Facts

1 roll: 411 calories, 16g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 64g carbohydrate (28g sugars, 2g fiber), 4g protein.

]]> Raspberry Smoothie Bowls https://www.tasteofhome.com/recipes/raspberry-smoothie-bowls/ Thu, 20 Mar 2025 01:37:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011504

Ingredients

  • 1 cup vanilla yogurt
  • 2/3 cup soy or oat milk
  • 1 cup fresh raspberries
  • 1 cup ice cubes
  • 2 teaspoons agave nectar
  • 1-1/2 tablespoons protein powder
  • 1/4 teaspoon vanilla bean paste
  • 3 tablespoons granola
  • 3 tablespoons unsweetened coconut flakes
  • 2 teaspoons chia seeds
Text Ingredients

Directions

  1. In a blender, combine the first 7 ingredients; cover and process for 30 seconds or until smooth. Pour into two chilled bowls; top with granola, coconut and chia seeds. Serve immediately.

Nutrition Facts

1-1/2 cups: 310 calories, 10g fat (4g saturated fat), 8mg cholesterol, 150mg sodium, 45g carbohydrate (31g sugars, 9g fiber), 14g protein.

]]> Apple Crumble Kugel https://www.tasteofhome.com/recipes/apple-crumble-kugel/ Thu, 20 Mar 2025 01:35:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011510

Ingredients

  • CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup cinnamon sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 5 large apples, peeled and sliced
  • 1/3 cup cinnamon sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon grated orange zest
  • 1 cup raisins or dried cranberries
  • 3 cups cooked fine egg noodles
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 cup sour cream
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, melted
Text Ingredients

Directions

  1. Preheat oven to 400°. In a small bowl, mix cracker crumbs and cinnamon sugar; stir in butter. Press into greased 13x9-in. baking dish. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
  2. Reduce oven temperature to 350°. In a small bowl, soak raisins in boiling water until softened, about 10 minutes; drain. In a large bowl, toss apples, cinnamon sugar, lemon juice, orange zest and softened raisins.
  3. In a large bowl, beat cream cheese and sugars until smooth. Add sour cream, egg, vanilla and salt; fold in noodles until well coated. Spread half the apple mixture over crust; layer with half the noodle mixture; repeat layers.
  4. In a small bowl, whisk flour, sugar, cinnamon, salt and baking powder. Add butter; crumble over noodles. Bake until until a knife inserted near the center comes out clean, 55-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 537 calories, 30g fat (15g saturated fat), 94mg cholesterol, 459mg sodium, 73g carbohydrate (47g sugars, 3g fiber), 6g protein.

]]> Berry Crepes with Coconut-Pistachio Crunch https://www.tasteofhome.com/recipes/berry-crepes-with-coconut-pistachio-crunch/ Thu, 20 Mar 2025 01:31:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011500

Ingredients

  • TOPPING:
  • 1 cup sweetened shredded coconut
  • 1 cup salted pistachios, chopped
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon packed brown sugar
  • 2 tablespoons chopped crystallized ginger
  • FILLING:
  • 1 container (8 ounces) mascarpone cheese, room temperature
  • 1 small lemon, zested and juiced
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 2 cups sliced fresh strawberries
  • 1-1/2 cups fresh blackberries, halved
  • 12 prepared crepes (9 inches)
  • 1/4 cup caramel sauce
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine topping ingredients. Spread evenly in a greased 15x10x1-in. baking pan. Bake until coconut is light brown, 10-12 minutes, stirring halfway. Cool completely on a wire rack.
  2. In a large bowl, whisk mascarpone, lemon zest, lemon juice, brown sugar and cinnamon. Fold in strawberries and blackberries.
  3. Spread each crepe with 1/4 cup filling. Fold each crepe into quarters. Garnish with coconut topping; drizzle with caramel syrup.

Nutrition Facts

2 crepes: 624 calories, 41g fat (21g saturated fat), 85mg cholesterol, 347mg sodium, 57g carbohydrate (32g sugars, 6g fiber), 11g protein.

]]> Baked Scrambled Eggs https://www.tasteofhome.com/recipes/baked-scrambled-eggs/ Wed, 19 Mar 2025 05:56:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115411

Ingredients

  • 8 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced chives
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease a 13x9-in. baking dish.
  2. In a large bowl, whisk together eggs, milk, melted butter, salt and pepper until well-combined. Transfer to prepared baking dish.
  3. Bake 10 minutes; stir. Bake until no liquid egg remains, another 8-10 minutes. Fluff with 2 forks; top with chives.

Nutrition Facts

3/4 cup: 213 calories, 16g fat (7g saturated fat), 390mg cholesterol, 496mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 14g protein.

]]> Muhammara https://www.tasteofhome.com/recipes/muhammara/ Thu, 20 Mar 2025 06:00:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2125400

Ingredients

  • 2 jars (12 ounces each) roasted red peppers, drained
  • 2 garlic cloves
  • 1 cup walnuts
  • 1/3 cup dry bread crumbs
  • 2 tablespoons extra virgin olive oil
  • 1-1/2 teaspoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne or Aleppo pepper
  • Minced fresh mint or parsley, optional
  • Pita chips
Text Ingredients

Directions

  1. Place first eight ingredients in a blender; cover and process until blended. Garnish with mint or parsley, if desired. Serve with pita chips.

Nutrition Facts

2 tablespoons: 54 calories, 4g fat (0 saturated fat), 0 cholesterol, 115mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.

]]> Caprese Sandwich https://www.tasteofhome.com/recipes/caprese-sandwich-2/ Tue, 18 Mar 2025 19:31:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088436

Ingredients

  • 1 French bread baguette (11 ounces)
  • 2 large heirloom tomatoes, sliced
  • 8 ounces fresh mozzarella cheese, sliced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic glaze, optional
  • 16 fresh basil leaves
Text Ingredients

Directions

  1. Slice baguette in half lengthwise; cut into 4 equal portions to make 4 sandwiches. Optional: Toast baguette halves, cut side down, in a hot dry skillet until lightly toasted.
  2. Assemble sandwiches by layering tomato slices and sliced mozzarella cheese on baguette bottoms. Drizzle with olive oil and if desired, balsamic glaze. Sprinkle with salt and pepper. Layer with fresh basil leaves. Top each with other baguette half.

Nutrition Facts

1 sandwich: 495 calories, 26g fat (10g saturated fat), 45mg cholesterol, 843mg sodium, 47g carbohydrate (3g sugars, 2g fiber), 18g protein.

]]> Candied Lemon Slices https://www.tasteofhome.com/recipes/candied-lemon-slices/ Tue, 18 Mar 2025 18:51:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2113920

Ingredients

  • 5 cups water, divided
  • 1 cup sugar
  • 2 medium lemons, sliced 1/4-in. thick
Text Ingredients

Directions

  1. In a large saucepan, bring 4 cups water to a boil. Add lemon slices; cook, uncovered, 2-3 minutes. Remove lemon slices and immediately drop into ice water. Drain and pat dry.
  2. In same clean saucepan, combine sugar and 1 cup water. Bring to a boil, then reduce to a simmer; stir until sugar has dissolved, 3-4 minutes. Add lemon slices. Simmer on medium-low, uncovered, until lemon slices are translucent, 30-35 minutes. Remove lemon slices with a slotted spoon; line in a single layer on a 15x10x1-in. sheet pan lined with parchment paper; discard liquid. Let dry overnight. Store in an airtight container.
  3. If desired, toss dried slices in additional sugar. Let dry 2-3 days on baking sheets. For crisp slices, dehydrate according to manufactures' directions.

Nutrition Facts

1 lemon slice: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.

]]> Copycat Taco Bell Cinnamon Twists https://www.tasteofhome.com/recipes/copycat-taco-bell-cinnamon-twists/ Tue, 18 Mar 2025 05:54:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2124655

Ingredients

  • Oil for deep-fat frying
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces spiral duros (about 1 overflowing cup)
  • Pinch salt
Text Ingredients

Directions

  1. Pour oil into a large pot, Dutch oven or deep fryer to a depth of 2-3 in. Heat oil over medium-high heat until it reaches 350° on a digital thermometer.
  2. While the oil heats, stir sugar and cinnamon together in a small bowl; set aside. Line a cooling rack with paper towels.
  3. Using a slotted spoon, place a scoop of duros into the hot oil; once the duros float, cook 10-15 seconds or until duros are completely puffed and crisp. Use the slotted spoon to remove from the oil; transfer to the paper towel-lined rack. Repeat this step with the remaining duros, checking the oil temperature between batches to be sure it remains at 350°.
  4. While still warm, transfer fried duros to a large bowl; sprinkle the cinnamon sugar mixture on top. Use a large spoon to toss the duros until completely coated.
  5. Serve the cinnamon twists immediately. To store them, transfer the cooled twists to a sealed container. Store them at room temperature for 3-4 days.

Nutrition Facts

1 serving: 223 calories, 10g fat (1g saturated fat), 0 cholesterol, 26mg sodium, 33g carbohydrate (17g sugars, 3g fiber), 3g protein.

]]> Pimiento Cheese Sandwich https://www.tasteofhome.com/recipes/pimiento-cheese-sandwich/ Sun, 16 Mar 2025 00:16:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087183

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • Dash hot pepper sauce
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 8 slices white bread
Text Ingredients

Directions

  1. In a large bowl, beat cream cheese, mayonnaise, onion powder, garlic powder, salt, pepper, cayenne pepper and hot sauce at medium speed until fluffy. Fold in pimientos and shredded cheeses. Cover; refrigerate at least 30 minutes.
  2. To serve, spread pimiento cheese on 4 slices white bread; top with remaining 4 slices bread. Slice each in half; serve.

Nutrition Facts

1 sandwich: 462 calories, 31g fat (13g saturated fat), 60mg cholesterol, 773mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 14g protein.

]]> Fried Fish Sandwich https://www.tasteofhome.com/recipes/fried-fish-sandwich/ Sat, 15 Mar 2025 05:54:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2124092

Ingredients

  • Oil for deep-fat frying
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup very cold beer or nonalcoholic beer
  • 1 large egg, lightly beaten
  • 4 cod fillets (6 ounces each)
  • TARTAR SAUCE:
  • 2/3 cup chopped dill pickles
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped onion
  • Dash pepper
  • COLESLAW:
  • 3 cups coleslaw mix
  • 1/3 cup coleslaw salad dressing
  • 4 brioche hamburger buns, split and toasted
  • Lemon wedges, optional
Text Ingredients

Directions

  1. In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
  2. Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
  3. Meanwhile, in a small bowl, combine all tartar sauce ingredients. Cover and refrigerate until serving.
  4. In another bowl, combine coleslaw mix and dressing.
  5. On each bun bottom, layer fish, prepared coleslaw and tartar sauce. Replace tops; serve with lemon wedges, if desired.

Nutrition Facts

1 sandwich: 767 calories, 50g fat (7g saturated fat), 125mg cholesterol, 1030mg sodium, 42g carbohydrate (12g sugars, 4g fiber), 34g protein.

]]> Slow-Cooker Bread Pudding https://www.tasteofhome.com/recipes/slow-cooker-bread-pudding/ Fri, 14 Mar 2025 05:58:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078889

Ingredients

  • 8 cups cubed bread or cubed cinnamon bread
  • 1 cup raisins, optional
  • 1 cup whole milk
  • 1 cup half-and-half cream
  • 4 large eggs, room temperature
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Optional: Whipped cream and powdered sugar
Text Ingredients

Directions

  1. In a greased 6-qt slow cooker, combine bread cubes and raisins. In a large bowl, whisk milk, cream, eggs, butter, sugar, vanilla, cinnamon and nutmeg. Pour over bread and raisins; toss to coat. Cook on low until a knife inserted in the center comes out clean, 2-1/2 to 3 hours. Serve with whipped cream and powdered sugar, if desired.

Nutrition Facts

1 serving: 320 calories, 13g fat (7g saturated fat), 126mg cholesterol, 283mg sodium, 41g carbohydrate (22g sugars, 2g fiber), 9g protein.

]]> Vegan Red Beans and Rice https://www.tasteofhome.com/recipes/vegan-red-beans-and-rice/ Sat, 08 Mar 2025 05:54:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2107385

Ingredients

  • 1 pound dried red beans
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 6 cups vegetable broth
  • 2 bay leaves
  • 6 to 8 cups hot cooked rice
  • Hot pepper sauce
  • Thinly sliced green onions
Text Ingredients

Directions

  1. Rinse and sort beans; soak according to package directions.
  2. In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
  3. Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
  4. Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.

Nutrition Facts

1 serving: 151 calories, 4g fat (1g saturated fat), 0 cholesterol, 921mg sodium, 42g carbohydrate (4g sugars, 26g fiber), 14g protein.

]]> Fairy Bread https://www.tasteofhome.com/recipes/fairy-bread/ Wed, 19 Mar 2025 05:54:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2122073

Ingredients

  • 2 tablespoons butter, softened
  • 4 slices white bread
  • 1/4 cup rainbow nonpareil sprinkles
Text Ingredients

Directions

  1. Spread 1/2 tablespoon butter on each slice of bread, leaving a thin border around the edges.
  2. Place bread slices, butter-side up, onto a cutting board. Spoon 1 tablespoon rainbow nonpareil sprinkles on each slice of bread; press into an even layer. Cut each fairy bread slice on a diagonal to create four small triangles. Serve.

Nutrition Facts

1 serving: 174 calories, 7g fat (4g saturated fat), 15mg cholesterol, 188mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 3g protein.

]]> Vegan Collard Greens https://www.tasteofhome.com/recipes/vegan-collard-greens/ Fri, 07 Mar 2025 05:54:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2112964

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound collard greens
  • 1 tablespoon cider vinegar
  • Dash hot pepper sauce
Text Ingredients

Directions

  1. In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add vegetable broth and water; bring to a boil. Add salt, paprika and crushed pepper flakes; stir to combine. Reduce heat to medium.
  2. Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; simmer until tender, 45-60 minutes longer, stirring occasionally. Add cider vinegar and hot sauce before serving.

Nutrition Facts

1/2 cup: 63 calories, 3g fat (0 saturated fat), 0 cholesterol, 852mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 3g protein.

]]> Sephardic Charoset https://www.tasteofhome.com/recipes/sephardic-charoset/ Mon, 03 Mar 2025 05:53:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104093

Ingredients

  • 1-1/2 cups raisins
  • 1 cup pitted dates
  • 1/2 cup dried apricots
  • 4 cups hot water
  • 3/4 cup unblanched almonds
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup dry red wine or grape juice
  • Matzo crackers, optional
Text Ingredients

Directions

  1. In a large bowl, cover raisins, dates and apricots with hot water. Let sit until soft, about 20 minutes.
  2. Place almonds into a food processor or high-powered blender. Pulse for 30 seconds. Drain fruit; add to almonds along with cinnamon, cloves and salt.
  3. Continue processing while gradually adding enough wine in a steady stream to reach desired consistency.
  4. Serve immediately with matzo crackers.

Nutrition Facts

1/2 cup: 233 calories, 7g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 39g carbohydrate (29g sugars, 4g fiber), 4g protein.

]]> Over-Easy Eggs https://www.tasteofhome.com/recipes/over-easy-eggs/ Fri, 28 Feb 2025 14:01:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086457 Taste Recipes.]]>

Ingredients

  • 1 tablespoon butter
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until whites are fully set and yolks are still runny. Serve hot.

Nutrition Facts

1 egg: 97 calories, 8g fat (3g saturated fat), 194mg cholesterol, 241mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.

]]> Watermelon and Key Lime Cream Cheese Dip https://www.tasteofhome.com/recipes/watermelon-and-key-lime-cream-cheese-dip/ Thu, 27 Feb 2025 22:17:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104590

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup marshmallow creme
  • 1 medium lime, zested and juiced
  • 2 cups frozen whipped topping, thawed
  • 4 cups cubed watermelon
  • 1/2 teaspoon Tajin seasoning
  • 2 tablespoons minced fresh basil, optional
  • 2 tablespoons honey
Text Ingredients

Directions

  1. In a large bowl, combine cream cheese, marshmallow creme, and lemon juice and zest. Beat until well combined. Fold in whipped topping.
  2. Transfer to a serving dish. Cover and refrigerate at least 1 hour or overnight.
  3. To serve, sprinkle watermelon and dip with Tajin seasoning and, if desired, basil. Drizzle with honey. Serve dip with watermelon.

Nutrition Facts

1/2 cup dip + 1 cup watermelon: 466 calories, 26g fat (17g saturated fat), 57mg cholesterol, 213mg sodium, 57g carbohydrate (48g sugars, 2g fiber), 4g protein.

]]> Vegetarian Lox https://www.tasteofhome.com/recipes/vegetarian-lox/ Thu, 27 Feb 2025 22:16:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104591

Ingredients

  • 4 large carrots
  • 2 tablespoons sugar
  • 1 tablespoon smoked paprika
  • 1-1/4 teaspoons salt
  • 1 teaspoon garlic powder
  • 2-1/2 teaspoons furikake
  • 4 cups water
  • 1/2 teaspoon liquid smoke
  • Bagels, cream cheese, red onion, capers and dill
Text Ingredients

Directions

  1. Peel and thinly slice carrots lengthwise into 1/4-in wide strips, then cut into 2-3-in. pieces.
  2. In a large saucepan, combine water, sugar, paprika, furikake, salt and garlic powder. Bring to a boil, add carrots. Reduce heat, simmer until carrots are tender, 20-25 minutes. Drain, reserving 2 cups cooking liquid.
  3. Add carrots and reserved cooking liquid to a container or resealable bag, add liquid smoke. Cover and refrigerate four hours or overnight.
  4. Strain before using; serve on bagels with cream cheese, red onion, capers and dill.

Nutrition Facts

1/4 cup: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.

]]> Tofu and Veggie Buddha Bowl With Miso Dressing https://www.tasteofhome.com/recipes/tofu-and-veggie-buddha-bowl-with-miso-dressing/ Thu, 27 Feb 2025 22:14:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104601

Ingredients

  • MISO DRESSING:
  • 4 tablespoons white miso paste
  • 4 tablespoons rice vinegar
  • 4 teaspoons toasted sesame oil
  • 3 teaspoons mirin (sweet rice wine)
  • 1 to 2 teaspoons garlic chili oil or chili crunch
  • 1 teaspoon soy sauce
  • TOFU BOWL:
  • 4 small bunches baby bok choy
  • 5 tablespoons olive oil, divided
  • 3 packages (7 ounces each) teriyaki flavored tofu, cubed
  • 2 cups shredded cabbage
  • 8 ounces Shimeji or Enoki mushrooms, trimmed
  • 4 cups cooked brown rice
  • 1/2 cup julienned daikon radish
  • 1 cup sliced radishes
  • 1 cup julienned carrot
  • 2 tablespoons sesame seeds, toasted, optional
  • Salt and freshly ground black pepper to taste
Text Ingredients

Directions

  1. In a small bowl, whisk together dressing ingredients until well combined; set aside.
  2. In a large saucepan, bring 8 cups water to a boil. Add bok choy; cook, uncovered, until bok choy turns bright green, 1-2 minutes. Remove and immediately drop into ice water. Drain and pat dry. Slice in half, lengthwise. Set aside.
  3. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add tofu, cook until edges are golden brown, 5-7 minutes. Remove from pan, keep warm.
  4. In the same skillet, heat 2 tablespoons oil over medium-high heat. Add cabbage, cook until tender, 2-3 minutes. Remove to dish with tofu.
  5. In the same skillet, add remaining tablespoon oil. Cook mushrooms until tender, 2-3 minutes.
  6. To assemble, divide brown rice between 4 bowls. Top with cooked vegetables and tofu, sliced Daikon, radish and carrots. Drizzle with miso dressing. If desired, sprinkle with sesame seeds, salt and pepper.

Nutrition Facts

1 bowl: 805 calories, 34g fat (5g saturated fat), 0 cholesterol, 2203mg sodium, 100g carbohydrate (27g sugars, 19g fiber), 36g protein.

]]> Strawberry Agua Fresca https://www.tasteofhome.com/recipes/strawberry-agua-fresca/ Thu, 27 Feb 2025 22:12:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104596

Ingredients

  • 4-1/2 cups water, divided
  • 2/3 cup sugar
  • 1 pound fresh strawberries, hulled
  • 1/4 cup fresh lime juice
Text Ingredients

Directions

  1. In a small saucepan, combine 3 cups water and sugar. Cook, over medium heat, until sugar is dissolved, 3-5 minutes. Remove from heat and cool completely.
  2. Place strawberries, remaining 1-1/4 cups water and fresh lime juice in a blender; cover and process until liquified. Strain through a fine mesh sieve; discard seeds.
  3. Add sugar syrup and strawberry mixture to a serving pitcher. Refrigerate at least 2 hours before serving over ice.

Nutrition Facts

1 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 1g protein.

]]> Pizza Fiesta https://www.tasteofhome.com/recipes/pizza-fiesta/ Thu, 27 Feb 2025 22:10:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104588

Ingredients

  • 1/2 cup chipotle mayonnaise
  • 1/2 cup media crema table cream
  • 1 medium lime, zested and juiced
  • 1 teaspoon elote or taco seasoning
  • 1 frozen pizza dough, thawed
  • 2 cups fresh whole kernel corn
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded pizza cheese blend
  • 1 jalapeno pepper, sliced
  • 1/4 cup chopped red onion
  • TOPPING:
  • 1 medium ripe avocado, peeled and chopped
  • 1 plum tomato, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced fresh cilantro
  • 1 medium lime, zested and juiced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. In a small bowl, combine chipotle mayonnaise, crema, lime zest, lime juice and elote seasoning. Set aside.
  2. Preheat oven to 425°. Press dough to fit a greased 14-in. pizza pan. Pinch edges to form a rim; prick dough with a fork. Bake until edges are lightly browned, 10-12 minutes.
  3. Spread mayonnaise mixture over pizza. Layer with corn, jalapenos and red onion; top with pepper jack and pizza blend cheeses. Bake until cheese is bubbly and browned, 10-12 minutes.
  4. In a small bowl, combine all topping ingredients, toss to coat. Sprinkle over cooked pizza; slice to serve.

Nutrition Facts

1 slice: 412 calories, 23g fat (9g saturated fat), 43mg cholesterol, 526mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 13g protein.

]]> Parsnip and Apple Bisque https://www.tasteofhome.com/recipes/parsnip-and-apple-bisque/ Thu, 27 Feb 2025 22:09:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104599

Ingredients

  • 2 tablespoons unsalted butter
  • 4 cups chopped peeled parsnips
  • 1 cup chopped fresh carrots
  • 3 cups chopped peeled Fuji apple
  • 1-1/2 cups chopped onion
  • 2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, chopped
  • 4 cups chicken stock
  • 2 cups water
  • 1-1/2 teaspoons ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon white pepper
  • 1 tablespoon cider vinegar
  • TOPPING:
  • 8 pieces thinly sliced prosciutto, chopped
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. In a large saucepot or Dutch oven, melt butter over medium-high heat. Add parsnips, carrots, apple and onion, cook until browned, 6-8 minutes. Add ginger and garlic, cook one minute longer. Add chicken stock, water, coriander, salt, cumin and pepper; bring to a boil. Reduce to a simmer; cook until parsnips, apples and carrots are tender, 18-20 minutes.
  2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. Remove from heat, stir in cider vinegar.
  3. Meanwhile, in a small skillet, cook prosciutto until crisp over medium heat. Remove with a slotted spoon; drain on paper towels.
  4. To serve, ladle soup into bowls. Top with crisped prosciutto, dollops of Greek yogurt and parsley.

Nutrition Facts

1 cup: 190 calories, 7g fat (3g saturated fat), 25mg cholesterol, 886mg sodium, 26g carbohydrate (12g sugars, 6g fiber), 9g protein.

]]>