3,373 ann ann recipes

Vegan penne pasta with fresh Roma tomatoes, snow peas, mushrooms, and a hit of tamari and cayenne. A veggie-loaded weeknight dinner ready in 35 minutes.

Sloppy ziti with lean ground beef and food-processor chopped vegetables in a chili-spiced tomato paste sauce. A healthier, sneaky-veggie twist on sloppy joes tossed with pasta.

Chile rice casserole with chicken, green chiles, cream of mushroom soup, and melted cheese baked until bubbly. A dump-and-bake Southwestern comfort dish with just 6 ingredients.

Salmon couscous steamed over a spiced vegetable broth with garlic, caraway, chili pepper, zucchini, and carrots, served with canned red salmon and pumpkin seeds. A North African-inspired one-pot meal.

Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.

Giant-batch spaghetti sauce with ground beef, blended onions, bell peppers, mushrooms, and tomato paste simmered all day. A freezer-friendly family recipe meant to fill two 5-gallon pots and stock your freezer for months.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Vegetable lasagna with tofu, spinach, mushrooms, and melted mozzarella layered with no-boil noodles. A hearty meat-free dinner for six with only 10 minutes of prep.

A marbled cinnamon sugar loaf made without eggs or butter. Layers of soft batter swirled with warm cinnamon create a fragrant, tender quick bread that's surprisingly easy to pull off.

Enjoy a hot summer day with this delicious drink made from bananas, mango juice and a bit of rum.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Crispy breaded chicken breasts brushed with oyster sauce and pan-fried, then drizzled with a honey-lemon glaze made from chicken stock, soy sauce, and fresh lemon zest.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

Roasting vegetables can develop tons of flavor, tossed with a light and tasty vinaigrette and some fresh and crunchy radicchio, a light and flavorful salad on your table.

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.