1,660 magee recipes

Frozen fruit slush mix made with orange juice, pineapple juice, and lemon juice. Freeze into cubes, then top with ginger ale for an instant fruity slush drink.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Chocolate date truffles made with melted milk chocolate chips, crushed vanilla wafers, chopped dates, and vanilla yogurt, rolled in powdered sugar. No-bake holiday candy with chewy date and creamy chocolate in every bite.

Swedish meatballs in a creamy allspice-spiked gravy made from beef bouillon, evaporated milk, and a touch of lemon. The retro homestyle version that lands over buttered noodles.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.

Light, puffy cheese toast made with ricotta and cream cheese on raisin bread. A quick toaster oven snack that bakes up golden in just 5 minutes. Weight Watchers friendly!

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Orange barbecue sauce made in the microwave in 4 minutes with orange juice, zest, ketchup, brown sugar, and dry mustard. A citrusy twist on classic BBQ sauce.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Mounds of Bugs are no-bake Halloween treats made from Mounds candy bars with licorice legs, Reese's Pieces eyes, and chocolate sprinkle spots. A fun candy craft kids love to make.

Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that's ready in 40 minutes.

Crispy golden fried oysters, dredged in seasoned flour, egg, and crumbs, then deep-fried hot and fast. Plump and briny inside, shatteringly crunchy outside, and made for dunking in tartar sauce.