Recipes

This recipe for barbecue chicken salad is very similar to one at a popular restaurant near my house. I loved it there and decided to make it at home. Now it's one of my favorite salads to make!

A small quantity of compound butter, seasoned with garlic and herbs, is a simple but delicious finish for a tender steak. We have rounded out this colorful, healthy meal with roasted Broccolini and mashed sweet potato—the perfect impressive yet easy dinner for date night-in.

I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.

We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.

One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added. Finished with rosemary and blue cheese, it's our easy—and healthy—take on steak frites.

For this meal-on-a-spud we jump-start the potatoes in the microwave and then finish them in the oven so they get all crispy on the outside. Use leftover or rotisserie chicken to make this healthy dinner in a jiff. Serve with a salad or some cooked greens.