Rachael Ray's Blog, page 29

31+ Recipe Ideas for a Perfect Easter

I love Easter. Gathering around the table, celebrating the coming of spring, and being with family always puts it at the top on my list.

We start off at brunch with one side of the family. Ham, fresh fruit, salads, egg dishes (and a few mimosas!) make it a light, yet satisfying, meal. Then for dinner, it’s off to my father’s side for Italian fare. There’s lamb, stuffed artichokes, and Nana makes homemade cannoli.

Whether you’re hosting a brunch, bringing an appetizer to dinner, or cooking at home for your sweetheart, we’ve picked out 32 appetizers, brunch selections, ideas for dinner like lamb, pork, chicken, vegetarian fare (which work well as sides, too!), and of course, dessert. Mix and match for a fete they won’t forget!

What are you cooking for Easter? Let us know in the comments!

Appetizers

Put out fresh, raw spring vegetables, along with some munchies like chips, crackers, or pretzel rods. Let everyone nosh with dips like Italian Hummus, Smoky Eggplant and Roasted Garlic Spread, Pesto Cream Cheese Spread, and Raw Zucchini and Corn Crostini Topper. These also work wonderfully as fun spreads on bagels if you’re tired of cream cheese!

Caesar-Stuffed Eggs

Deviled eggs combine with traditional Caesar salad flavors for a beautiful appetizer. Make your eggs the Rachael way by taking them upright, instead of slicing them down the middle. Feeling extra creative? Make Rachael’s Deviled Easter Eggs, which look like little chicks!

Cheese and Herb Gougères

Pronounced like “goo-zher,” these bite-sized savory pastries are easy to whip up the night before. The fun part is piping the batter, which gives you enough control to make them uniform in size for even baking.

Crispy Cheese-Stuffed Bellas

A lighter version of customary stuffed mushrooms, these one-bite appetizers will be gone in a flash!

Mint Julep Melon Bites

These boozy bites of fruit combine the smoky flavors of bourbon with sweet syrup and melon for a refreshing addition to your appetizer table. Note that this does contain alcohol, so you’ll want to set aside a separate fruit plate for the kids!

Brunch Menu

Tor-Tata

This tortilla frittata (hence, Tor-Tata!) adds a southwestern spin to a brunch staple. Serve it hot with sautéed peppers and onions, or at room temperature with a tomato and avocado salad. Ratatouille Frittata is another amazing egg dish as well!

Grilled Greens Wrapped in Speck with Eggs

The trick to this dish is garlic-infused EVOO to dress grilled greens like escarole or scallions. Prosciutto works well if you can’t find speck at the grocery store.

Nutella-Swirled Banana Bread

Easy to prepare the night ahead and a total crowd-pleaser! Make a few extra loaves – this will go fast!

Melba Bellinis

What’s brunch without a cocktail or two? These bellinis with peach and raspberry flavors are out of this world! Mimosas and Prosecco with Berries are also tasty options.

Mains: Lamb

Lamb Ragu Tagliatelle with Citrus, Saffron and Mint

With fresh spring flavors in the mix, this hearty sauce is great for feeding crowds. Whip up a big batch and serve with pasta or potatoes, depending on your preferences.

Lamb Meatballs and Toasted Orzo

Another take on traditional easter lamb: meatballs! Served over warm orzo along with fresh parsley, we love this spin on traditional beef meatballs for an Easter meal. If you like the idea of ground lamb but want another take, try this Easter Meatloaf (with a hidden egg inside!).

Roast Leg of Lamb

If your family likes lamb, you clearly can’t go wrong with a traditional roast. Fresh herbs tucked evenly throughout, along with white wine, add amazing depth of flavor.

Pork

Fresh Bone-in Ham with Maple Cherry Glaze

What’s Easter without ham? This homestyle roast takes a little time but is well-worth the wait. If you’re in the mood for a different take, try Rachael’s Spiral-Cut Smoked Ham with Spicy Rum and Orange Glaze (you won’t be disappointed!).

Roasted Pork Tenderloin with Green Onion Smashed Potatoes & Roasted Green Beans

Spring green onions and green beans give bright, fresh flavors to this amazing roast. It’s also ready more quickly than the roasts recommended above, if you’re pressed for time.

Chicken

Grilled Chicken Cutlets with Zucchini, Corn and Cherry Tomato Sauce

Lemon- and thyme-marinated chicken is topped with baby arugula and warm zucchini and corn. We couldn’t think of anything more perfect for a springtime supper.

Feta-Stuffed Chicken with Tomato-Watermelon Salad

Healthy and refreshing, watermelon and tomato salad compliment the tang of feta cheese. Slice your chicken on an angle for an eye-catching presentation.

Vegetarian Fare and Sides

Zucchini Fritter Cakes

Crispy, cheesy cakes are topped with tomato salsa. Need we say more?

Risotto with Peas and Pistachios

Fresh peas, mint, garlic and lemon zest are the epitome of springtime flavors in this delectable risotto.

Asparagus and Pistachio Pesto Pasta

Rather than traditional basil, the pasta features a pesto sauce with an asparagus base. Mint, parsley, tarragon and other flavors compliment, while pistachios replace pine nuts. The combination is surprising, refreshing, and satisfying!

Dessert

10-Minute Fruit Tart

Delightful, delicious and ready in minutes. Use your favorite fruit and what’s in season where you live for a personalized treat.

Berries with Almond Cream and Amaretti

Grand Marnier and almond flavors beautifully compliment this fresh fruit dessert. We also recommend Rachael’s Very Berry Smash with Meringues and Sorbet!

Easy Profiteroles

If you’re really craving something decadent, set up a profiterole bar! Ice cream and whipped cream make beautiful fillings, while chocolate or caramel sauce

Bonus: Try this breath-freshening Pup Parfait for your four-legged guests!

Easy and Versatile Profiteroles

I love making restaurant-style desserts at home for special occasions. Profiteroles definitely fit that bill.

There is something about the light pastry shell split in half, sandwiching a scoop of your favorite ice cream and topped with hot fudge sauce (store-bought or check out my quick and easy recipe for a homemade version here) that is just out of this world. Plus, the portion is perfect – this is not a super-sized sundae, but a very reasonably-sized dessert.

Profiteroles  - basically, pastry shells - are surprisingly easy to make. The recipe calls for five ingredients (milk, butter, salt, flour and eggs) that you most likely already have in your fridge and pantry.

When it comes to assembling the dessert, use any ice cream you like – vanilla, coffee, and mint chip are some of my favorites. Whipped cream would be another fantastic filling.

In my opinion, sauce is a must, but don’t feel like it has to be hot fudge – caramel would be fantastic as well. These freeze well, too, so you can make any night a special occasion.

Here is how to make them:

Heat milk, butter, and salt in a medium sauce pan over medium heat until the butter is melted and the milk is just below the boiling point.

Next, add the flour (all at once), reduce the heat to low, and stir constantly with a wooden spoon until the mixture forms a dough ball. The mixture will pull away from the sides and some flour will coat the bottom of the pan. This takes about two minutes or so.

Transfer the dough to a food processor, add eggs, and mix until the dough is completely combined and thick.

Next, transfer the dough to a pastry bag or a plastic zip-close bag with the corner snipped off. Pipe the dough into about 1 1 /2 inch-wide rounds onto parchment paper-lined baking sheets. You can also use an ice cream scoop or two spoons (dip in water between scoops).

Make each round approximately the same size so they cook at the same rate.

Bake at 350 F until they’re light brown – about 20 minutes. Turn off the oven, and leave the puffs in the oven (with the door shut!) for another 10 minutes. This will give them a nice, crisp exterior.

Remove from oven and, with a sharp knife, immediately make a small slit in the side of each puff to let the steam escape. Let them cool slightly and then serve, split and filled with your favorite ice cream or whipped cream and topped with the sauce of your choice.

If you’ve made them ahead, reheat in a 350 F oven until warmed through.

Profiteroles

Makes 18-22 puffs

Ingredients:

1 cup milk

1 stick butter

1/4 teaspoon salt

1 cup flour

4 eggs

Ice cream or whipped cream, for serving

Hot fudge or caramel sauce, for serving

Directions:

1. Preheat oven to 425 F and line two baking sheets with parchment paper.

2. Heat milk, butter and salt in a medium sauce pan over medium heat until the butter is melted and the milk is just below the boiling point. Next, add the flour (all at once), reduce the heat to low, and stir constantly with a wooden spoon until the mixture forms a dough ball – about two minutes. The mixture will pull away from the sides of the pan and some flour will coat the bottom of the pan.

3. Transfer the dough to a food processor, add eggs, and mix until the dough is completely combined and thick.

4.  Next, transfer the dough to a pastry bag or a plastic zip-close bag with the corner snipped off. Pipe the dough into about 1 1/2 inch-wide rounds onto parchment paper-lined baking sheets. You can also use an ice cream scoop or two spoons (dip in water between scoops). Make each dough round approximately the same size so they cook at the same rate.

5. Bake until they are light brown – about 20 minutes. Turn off the oven and leave the puffs in the oven (with the door shut!) for another 10 minutes – this will give them a nice, crisp exterior.

6. Remove from the oven, and with a sharp knife, immediately make a small slit in the side of each puff to let steam escape.

7. Let them cool slightly and then serve, split and filled with your favorite ice cream or whipped cream and topped with your favorite sauce. Note: If you have made them ahead, reheat in a 350 F oven until warmed through.

8. Store extras at room temperature in an air-tight container or zip-close bag, or freeze for up to one month in a zip-close bag.

Want more sweets? Check out:

- No-Bake Chocolate Chow Mein Noodle Cookies

- Double-Chocolate Zucchini Bread

- Classic Carrot Cake with Cream Cheese Frosting

4 Ways to Say Hello to Spring

This story is presented by Park’s Finest™ by Ball Park Brand. Try their new line of frankfurters, available this spring in stores nationwide, and stay in touch via Twitter and Facebook!

Wow. It’s finally getting nice outside.

We can all agree that it’s been a long, drawn-out winter. A cold, shivery, snowy, winter. Isn’t it time that we cast off our coats and celebrate spring?

We can’t wait to get outside, breathe deeply, and not wear 17 layers. Here are a few ways you can enjoy with us:

1. Get Your Grill Out

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There’s nothing better than getting to enjoy great weather and make great food when you grill al fresco.

Don’t have a grill handy? Go make friends with your neighbors (the ones with the awesome roof deck!) or check out public spaces like your local park where BBQs might be handy. Before you go, read up on our Grill Guide for some basic know-how.

2. Go to a Music Festival

 

Spring and summer are primetime for music festivals. Get your daily dose of sunshine, hear amazing bands, and nosh on local fare that’s crazy delicious. If Coachella and beach balls aren’t your thing (we seriously understand), hunt around for free spring concert festivals in your local park.

Pack a picnic, grab some pals, and breathe the fresh air. And while you’re prepping, tune into our favorite jams from Rachael’s very own music festival, Feedback.

3. Hit a Baseball Game

 

America’s Pastime is in full-swing (pun definitely intended) and there’s nothing like enjoying a beautiful Saturday outside, eating peanuts, and rooting for the home team.

To bring the ballpark home, invite your friends over, whip up your own fancy hot dog, open the windows, and yell at the ump on your screen. It’s basically the same thing – just from the comfort of your couch. If you cook it, they will come!

4. Get Your Garden On

 

Dirt. Sunshine. Food. These are just a few of the things you can look forward to if you garden. And you seriously don’t even need your own space for it – find a community garden where you live and team up with a few friends. It’s great exercise, and you’ll have the freshest food around for ideal seasonal dishes.

But you might want to leave your puppy at home…just saying.

Are you celebrating the turning of the season? Share your favorite spring pastime below!

[Top image via Flickr / banoootah_qtr]

9 All-American Foods Reinvented

This story is presented by Park’s Finest™ by Ball Park Brand. Try their new line of frankfurters, available this spring in stores nationwide, and stay in touch via Twitter and Facebook!

American food is a wonderful, scrumptious blend of cooking styles and flavors as diverse as its people.

Out of this awesome melting pot of cuisines, there are a few classic, tried-and-true “All-American” dishes that we’ve all enjoyed at one time or another. Think: Meatloaf. Burgers. Hot dogs. Apple pie. They’re foods meant for sharing around a dinner – or picnic – table with the people you (hopefully!) love most.

Rachael has an amazing knack for putting new twists on old classics. We pulled a few that take the best of Americana, mix it up, and serve it back to you – better than ever!

Buffalo Turkey Sloppy Joes

Sloppy Joes just make the world go ’round. Who doesn’t have memories of being a kid and eating this sandwich that was meant to be messy. Take a break from formal dinner with this fantastic version from Rach, which incorporates flavors and styles from your favorite bar food, too.

Meatloaf Burgers

We’re not sure what’s more “All-American” than hearty meatloaf or a juicy burger. But putting the two together? Now that’s just awesome.

Park’s Finest™ Cracked Dijon Mustard Frankfurter with Kimchi Chow Chow

Southern chow chow gets a new twist and hot dogs are kicked up a notch in this fresh take on American summer fare, which Rachael introduced at her Feedback festival this year. Spicy seasonings and kimchi tang, along with the crisp pop of fresh corn, will have you asking for seconds. If you can, find fancier buns like brioche (pictured here) or seeded versions that make plain hot dog buns a thing of the past.

10-Flavor Double-Dipped Buttermilk Fried Chicken

Coriander, mustard, cayenne, thyme, and allspice are just a few of the seasonings that give this fried chicken a serious upgrade. Try serving with honey or hot sauce (or both!) to change up this favorite chicken dinner.

BLT Mashed Potatoes (Plus, 9 Variations)

Tomatoes, bacon, and leeks will have everyone scooping a few more of these mashies onto their plates. BLT flavors make everything better (seriously), and if you want to get even more adventurous, Rachael has nine more ways to mix up her basic potato and parsnip base.

Deviled Egg Salad

Deviled eggs are one of Rachael’s favorites. Potato salad is one of America’s. Put them together in this dish for a hearty and filling bite that works perfectly for lunch or dinner. Yes, please!

Creole-Style Chili

New Orleans, meet your new best friend: Southwestern chili. Andouille sausage beefs up (no pun intended) this classic stew. And watch out, it’s spicy!

Chipotle BBQ Turkey Mini-Meatloaves

OK, OK, so we already had a meatloaf mention. But it’s such a staple, and this recipe’s worth another take. Not only is classic meatloaf reimagined by using turkey, but smoky BBQ and chipotle pepper flavors are incorporated for a BBQ twist that’s as American as, well…

Apple Pie Sundaes

The name really says it all. Brandied, hot apple slices lend depth and rich flavor to a sundae layered with ice cream, a cookie, whipped cream and caramel. All-American, a la mode!

What are your favorite American classics? Tell us in the comments below!

[Top photo by Brian Lahiere]

9 Vegetarian Lunches for Kids Who Hate Vegetables

Kermit may grouse about being green, but I’m willing to wager that’s a heck of a lot easier than getting a 9-year-old boy to eat his greens.

None of us sets out to raise a veggie-phobic child, but at one point or another most kids seem to transform into one. For some it’s a brief phase. For others… Not so brief.

And it’s usually completely unexpected. Most kids, until they are 2 or 3, will gleefully eat (or splash on the floors and walls) whatever you put in front of them.

Then suddenly… Welcome to the wonderful world of dinner table power struggles.

When my son was a toddler, he inhaled bowls of Indian-spiced spinach, roasted butternut squash, kale-this-and-that, carrots prepped every which way. I’d hear parents complain about picky eaters and think, “Clearly, they just aren’t trying.”

Clearly, I was just an idiot. I had no idea what was coming.

Around when he turned 4, my son decided he was a carnivore. And he’s never looked back.

I’m OK with this because I still manage to get him to eat a balanced diet of produce, whole grains and healthy proteins.

The trick, of course, is assembling lunches that still satisfy my growth spurt-inclined boy. Here are a few ideas that you can try:

Antipasti: I know, true antipasti includes meat. But there’s no reason you can’t assemble a collection of crackers, cheeses, fruits, dips – maybe even a few carrots or cucumber slices – and call it good. Plus, kids love lunches with lots of choices, and finger foods are always hits.

PB&J: No, not the same old way. Mix up this classic by preparing it on unexpected “breads.” Try it on graham crackers, leftover pancakes or waffles, or smear it onto a whole-wheat tortilla and roll it up (maybe with a banana inside). Peanuts a no-go at your school? Try sunflower seed or soy nut butter.

Get Saucy (pictured above): Speaking of jars of pasta sauce… Heat some in the microwave, then pour it into a thermos to stay nice and toasty. Now accompany it with whatever your kid likes to dunk: breadsticks, cheese sticks, pretzels, whatever.

Salad: I know… I used the “S” word. But this isn’t a greens-based salad. Start with leftover cooked pasta and toss it with your kid’s favorite dressing. Now add whatever you have – chopped apples, chunks of cheese, sliced grapes, whatever. You might even slip in whichever veggies your kid does tolerate. In my kid’s case, that would be chopped cucumber.

Fruit Salad: There’s the “S” word again… But make a giant bowl of chopped fruit and dole out big portions for lunch (a splash of OJ keeps things from browning). Accompany it with whole-grain crackers and cheese, maybe a yogurt, and you’ve just nailed a balanced meal.

English Muffin Pizza (pictured at top): Talk about easy – you just need three ingredients: the muffins, a jar of sauce and some cheese. Pop them in the toaster oven in the morning while the kids eat breakfast, then they get to enjoy “leftover” pizza at lunch.

Sushi: No, really. Most grocers sell it now. And even the most veg-averse kid generally will enjoy a California roll or an avocado roll (nothing but rice and avocado wrapped up).

Loaded Potato: Nuke a potato in the morning, then pop it in a wide-mouth thermos. Accompany with whatever your kid likes to top it with – cheese, guacamole, salsa, beans, vegetarian chili (heat it and pack in a separate, smaller thermos). Kids particularly like the DIY aspect of this since they get to assemble it themselves at lunch.

Smoothie: Sure, you can buy them. But if you make them, you control what goes in them – particularly the sugar content. Blend a yogurt, some milk, a frozen banana, some pineapple, some unsweetened cocoa powder and a tiny pinch of salt (it makes everything taste sweeter), then pack it in an insulated thermos or drink bottle. For even more filling protein, add some peanut butter (or non-nut butter) to the blender.

Need more lunch box inspiration? Try:

Harnessing the Power of the Parfait

10 Healthy (and Fast!) Whole Grain Lunches

No More Bland-wiches: 6 Spreads You’ve Gotta Try

Sunday Brunch: Corned Beef Hash

Brunch is one of my favorite meals. I find that I’m always looking to create new brunch recipes to add to my repertoire.

Recently, I was inspired to turn my leftover corned beef into a delicious hash to serve with eggs for brunch the next day. And let me tell you, it was a stroke of genius!

Here are a few notes on the recipe so your version turns out perfectly:

- I boiled fresh potatoes for this particular recipe, but truth be told, you could use leftover boiled potatoes as long as they aren’t too soft. You want them to have some structure or else they will become mushy when you fry them up with the rest of the ingredients.

- I seasoned this with a little paprika because corned beef has a lot of flavor as it is, but feel free to add your own touch.

Corned Beef Hash

Serves 4-6

Ingredients

3 Russet potatoes, peeled and cut into 1/4-inch dice

1-pound piece of cooked corned beef, cut into chunks

2 tablespoons vegetable oil

1 cup chopped onion

2 cloves garlic, minced

1 large red bell pepper, cut into 1/4-inch pieces

1 1/2 teaspoons paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh flat-leaf parsley

Instructions

1. Cook potatoes in enough boiling, salted water to cover them. They should cook until they are just tender, about 5 minutes.

2. While the potatoes are cooking, pulse the corned beef in a food processor until it’s coarsely chopped.

3. When the potatoes are done, drain them.

4. Sauté the onion and bell pepper in the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Stir the mixture while it’s cooking until the vegetables are lightly browned, about 5 minutes.

5. Add the potatoes and sauté over medium-high heat, stirring occasionally, until they are browned (about 5 minutes). Stir in the corned beef, paprika, salt and pepper to taste, then cook, stirring occasionally, until browned.

6. Garnish with parsley and serve!

Kid-Friendly Fare: Bacon Cheeseburger Hand Pies

What’s better than a juicy bacon cheeseburger?

I’ll tell you what – a bacon cheeseburger baked inside a pastry crust, that’s what!

This recipe has all the flavor elements of the classic diner dish in one, portable, little hand-pie. Think: a bacon cheeseburger-filled empanada.

These little babies are easy to make and even easier to eat, making them perfect family food. Your kids will absolutely love them!

Here’s how to do it:

Bacon Cheeseburger Hand-pies

Makes 12 pies

Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

1 lb ground beef

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon flour

5 strips of bacon, cooked and chopped into small pieces

12 slices of American cheese, cut in half

12 frozen empanada rounds, thawed (*Note: You can also use frozen puff pastry if frozen empanada dough isn’t available in your freezer aisle! Simply cut into rounds using a wide jar or glass.)

1 egg, beaten

Instructions

1. Preheat the oven to 375 F. Then, line a baking sheet with parchment paper or a reusable silpat liner.

2. Preheat the oil in a large skillet over medium heat. Cook the onions until they begin to soften, then add in the ground beef, salt and pepper.

Cook, stirring occasionally, until no more pink shows in your beef, about 5 minutes.

Stir in the flour, then the bacon, and turn off the heat.

3. Place empanada rounds onto a flat surface. Then, add about 1 tablespoon of the beef mixture into the center of each round and top each with a slice of folded cheese.

4. Wet the edge of half of the empanada with a wet fingertip. Then, fold one side of the pastry over to meet the other and seal using a fork to crimp the edge closed (or you can use a more decorative crimping technique).

5. Place them onto your prepared baking sheet and brush each with the beaten egg.

6. Bake for 15 minutes or until pies are lightly golden. Serve while hot.

Welcome Spring with These 21 Meal Ideas

Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. 

Spring has sprung, so this week we’ve featured some light and delicious meals featuring in-season produce like asparagus and sugar snap peas.

Plus, check out our picks for lunch recipes, which go way beyond your typical PB&J!

And if you ever need meal ideas, feel free to ask us in the comments, on Facebook, or on Twitter.

Meatless Monday

Lunch: Seven-Layer Burritos are bursting with layers of vegetarian flavor!

Dinner: Green Onions and Rings Soup with Mini White Pizzettes is a family-friendly two-for-one meal. Once you make the puff pastry pizzas, you’ll want to make them again and again. (Note: Swap chicken broth with veggie if you’re going vegetarian today!)

Snack: Watermelon Salsa is a healthy treat that is great with tortilla chips or on its own.

Tuesday

Lunch: Make a big batch of Napa Noodles to enjoy for lunch during the week. This versatile dish is fantastic served warm, at room temp, or chilled.

Dinner: Tuesday is Stir Fry Night with this quick and easy Asian Barbecued Chicken Stir Fry with Peanuts and Rice. If your kids don’t do spice, feel free to omit.

Snack: Cheese and Herb Gougeres are a delicious pre-dinner appetizer or post-dinner snack. Tip: Once you nail the method, you can customize these treats with the cheese and herbs of your choice.

Wednesday

Lunch: Go-Green Chicken Sammies are a fantastic at-home or brown bag lunch.

Dinner: Make the side the star of tonight’s dinner and serve It’s Not Easy Being Green Casserole with simple grilled or roasted chicken.

Dessert: Don’t throw away that almost-finished jar of fudge sauce! Make a quick and easy Peanut Butter Cup Sauce (right in the jar!) and serve over your favorite ice cream instead.

Thursday

Lunch: Add some leftover chopped chicken, steak, or even canned tuna to this Bibb Lettuce Salad for a complete meal.

Dinner: Try a classic chicken favorite tonight with Chicken Piccata with Prosciutto-Wrapped Asparagus.

Snack: Crispy Cheese-Stuffed Bellas are a lighter version of the traditional stuffed mushroom. Freeze leftovers for future munching.

Friday

Lunch: Tabouleh Salad with Nuts is a super healthy and flexible lunch. Tip: If you’re feeling creative, swap in the raw veggies of your choice – chopped peppers and raw green beans would both be great options!

Dinner: Salmon Fillets with Dill Couscous and Spicy Kale is delicious and the perfect choice for your Friday fish dinner.

Snack: Another movie night popcorn snack with a twist, Lime and Chili Popcorn, will keep you reaching for more.

Entertaining Saturday

Brunch: Treat the family to an old-fashioned Cinnamon Ring this weekend. Note: Don’t forget to plan for the 2-hour rising time! 

Dinner: Flank Tagliata with Black Pepper Sugar Snaps and Arugula Salad is a light – and affordable – spring meal that’s perfect for entertaining.

Cocktail: Celebrate spring with a refreshing Strawberry Lemonade, where vodka or light rum would make a great mix-in.

Family Sunday

Brunch: Egg-Battered Asparagus, Ham and Cheese Sandwiches are another go-to, anytime meal.

Dinner: Treat the family to a fabulous and flavorful pasta dish – Lamb Ragu with Citrus, Saffron and Mint.

Dessert: It doesn’t have to be St. Patrick’s Day to enjoy this Irish Stout Cake Waffle.

Get Amazing Looks from Rachael’s Wardrobe – for Charity!

What’s better than looking good and doing good at the same time?

This month, get fabulous with a new piece from Rachael’s wardrobe, and help kids across the country eat better.

Visit Charitybuzz, where you can bid on five beautiful pieces straight from Rach’s closet.

Proceeds from the auctions benefit Rachael’s nonprofit organization, Yum-o!, which empowers kids and their families to develop healthy relationships with food and cooking.

Yum-o! also works to end childhood hunger in America and help kids reach their food-related career goals.

So what are you waiting for? Get bidding!

What looks do you love the most? How are you helping fight childhood hunger? Tell us in the comments!

Weekly Meal Planner with Budget-Friendly Ideas!

Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. 

Eating at home shouldn’t break the bank, so this week we have focused on delicious family-friendly meals with affordable ingredients like ground turkey, chicken, veggies and beans.

We’re also revisiting the Friday night at-home fish dinner again this week. You’ll love this new recipe – it’s a tasty crowd pleaser!

And if you ever need meal ideas, feel free to ask us in the comments, on Facebook, or on Twitter!

Meatless Monday

Lunch: Seven ingredients plus salt and pepper come together in a hearty vegetarian salad: Farro with Asparagus.

Dinner: Healthy and delicious High Protein Spaghetti with Chickpeas and Roasted Cauliflower will quickly become a Meatless Monday go-to. If you have any anchovy-averse family members, just omit them. Note: This recipe is easily halved if you are cooking for 2 or 3.

Dessert: No-Bake Chocolate Chow Mein Noodle Cookies is a fun after-school activity. Customize with the mix-in ingredients of your choice like chopped nuts and dried fruit.

Tuesday

Lunch: Everything Cream Cheese BLTs on Everything Bagels is a delicious at-home or packed lunch. It’s so good you’ll want to bake a double-batch of bacon and enjoy this sandwich again later in the week.

Dinner: Take it easy for dinner tonight and serve Smoky “Chowda” with Fire-Roasted Corn that you make over the weekend for a simple weeknight dinner. A green salad and crusty bread round out this meal.

Snack: Snack: Swiss Chard au Gratin French Bread Pizzas are the perfect movie night snack.

Wednesday

Lunch: Embrace eggs for lunch when you enjoy this elegant but easy to make Souffle Frittata with Leeks.

Dinner: Pilaf with Saffron is another flavorful one-pot weeknight wonder with chicken, rice, citrus and warm spices. If you are in a pinch, you can use a store-bought rotisserie chicken, but Rachael gives easy instructions to poach your own. Give it a try!

Snack: Use the roasted squash of your choice or even canned pumpkin in this Healthy Squash Bread. Slice leftovers and freeze for future noshing.

Thursday

Lunch: Chicken Satay Noodle Soup packs well in a thermos for brown baggers. Pack the crunchy toppers separately and sprinkle on the soup when you are ready to eat!

Dinner: Enjoy these guilt-free but delish Broccoli and Cheese Turkey Burgers tonight. It’s a meal in a sandwich! You’ll want to make the avocado ranch dressing to serve as a dip or sandwich spread again and again.

Dessert: Chocolate Toffee Squares are perfect for bake sales or school lunch table swapping. You can omit the nuts if there are allergy concerns, they’ll be just as delicious!

Friday

Lunch: The store-bought giardiniera salad relish makes these Grilled Portobello Muffuletta Pizzas something special.

Dinner: It’s at-home Fish Fry Night! Use cod or any fish you like with this light and family-friendly Oven Fish Fry on a Bed of Not-So-Mushy Peas.

Snack: Take advantage of artichoke season and whip up a batch of Baby Artichoke Crostini.

Entertaining Saturday

Brunch: Pound cake waffles (no worries – Rachael makes it easy!), strawberries, and whipped cream. What’s not to love? No one will be able to resist Strawberry Shortcake Waffles.

Dinner: Impress your guests with this riff on classic French Onion Soup: Bacon, Beer and Worcestershire Onion Soup with Blue-tons. The blue cheese toasts put this soup over the top.

Cocktail: Scotch stands in for bourbon in this classic cocktail with a twist. Enjoy a Scotch Sour!

Family Sunday

Brunch: Cinnamon-Apple Strata is a sure-fire hit. Use the sliced breads of your choice like banana bread, cinnamon bread, or even English muffins.

Dinner: Swedish Meatballs with Egg Noodles is sure to please. This classic appetizer is served over a bed of egg noodles.

Dessert: Chocolate Fudge has just a few ingredients so try to make ‘em high-quality if you can. Bonus: no baking required!