ForkastTHE FORKAST KITCHEN
Something good for dinner.
Familiar ingredients. Useful steps. A little less deciding.
One-pot lemony white bean couscous
A one-pot dinner with pearl couscous, canned white beans, spinach, lemon, and feta. About 25 minutes; serves four.
Sheet-pan sausage, peppers and gnocchi
Shelf-stable gnocchi, fully cooked chicken sausage, peppers, and onion roast together on a sheet pan. About 30 minutes; serves four.
Broccoli cheddar loaded potatoes
Microwave russet potatoes topped with broccoli, cheddar, and Greek yogurt. A roughly 25-minute dinner for four without heating the oven.
Chicken and broccoli orzo skillet
Chicken thighs, orzo, and broccoli cook in one skillet with broth, lemon, and Parmesan. About 30 minutes; serves four.
Coconut chickpea curry bowls
Canned chickpeas simmer in coconut milk and tomatoes with curry powder, peas, and lime. About 25 minutes with cooked rice ready; serves four.
Lemon-dill salmon tray bake
Salmon, baby potatoes, and green beans roast on one tray with lemon, garlic, and dill. About 35 minutes; serves four.
Sesame beef and cabbage rice bowls
Ground beef and bagged slaw mix cook in a skillet with ginger, garlic, and sesame-soy sauce. About 25 minutes with cooked rice ready; serves four.
Smoky sweet potato and black bean tacos
Roasted sweet potatoes and canned black beans fill tortillas with cabbage-lime slaw. About 35 minutes; makes eight tacos for four people.
Turkey spinach meatballs with lemon couscous
Baked turkey-spinach meatballs served over lemon couscous with feta. About 30 minutes; makes 16 meatballs for four servings.
White bean and broccoli melts
Mashed canned white beans, broccoli, and cheddar become open-faced toast under the broiler. About 20 minutes; serves four.
Cheesy lentil sloppy joe melts
Canned lentils simmer in tomato sauce with peppers and smoky seasoning, then top buns with melted cheddar. About 25 minutes; serves four.
Crispy tofu peanut noodle bowls
Pan-browned extra-firm tofu tops noodles and broccoli in peanut-lime sauce. About 30 minutes; serves four.
Rotisserie chicken tortilla soup
Cooked shredded chicken, canned black beans, corn, and tomatoes make a tortilla soup with lime. About 30 minutes; serves four.
Spinach feta scrambled-egg pitas
Scrambled eggs with spinach, tomatoes, and feta fill warm pitas for dinner. About 20 minutes; serves four.
Cheddar zucchini corn fritters
Grated zucchini, corn, and cheddar cook into skillet fritters with a lemon-yogurt dip. About 30 minutes; serves four.
Creamy tuna and pea shells
Pasta shells and frozen peas fold into a cheddar sauce with canned tuna. About 25 minutes; serves four.
Crispy baked fish tacos
Panko-coated cod bakes in the oven for fish tacos with cabbage slaw and lime yogurt. About 30 minutes; serves four.
Honey garlic chicken and green beans
Chicken thighs and green beans cook in a skillet with honey-garlic sauce. About 25 minutes with cooked rice ready; serves four.
Pork and snap pea noodle stir-fry
Sliced pork, snap peas, carrots, and noodles cook with ginger-garlic soy sauce. About 30 minutes; serves four.
Red lentil tomato coconut soup
Red lentils simmer with tomatoes, coconut milk, carrots, and spinach into a thick soup. About 35 minutes; serves six with flatbread.
Tomato spinach tortellini skillet
Refrigerated cheese tortellini simmer in marinara with spinach, then finish under melted mozzarella. About 25 minutes; serves four.
Turkey taco rice skillet
Ground turkey, white rice, black beans, tomatoes, and corn cook together under melted cheddar. About 35 minutes; serves five.