934 packed recipes

Savory Spam crescents stuffed with a bacon, Spam, Parmesan, and Dijon mustard filling rolled in crescent dough. Golden, flaky, and packed with salty, smoky flavor.

Spinach and cheddar omelet folded around fresh spinach, sharp cheese, and a spoonful of red pepper relish. A fast, protein-packed vegetarian breakfast with a gentle cayenne kick.

Steamed pork dumplings (shumai-style) packed with ground pork, shrimp, chinese mushrooms, scallions, and sesame oil, then steamed open-top for 30 minutes. Classic dim-sum at home.

Classic butter pecan snowball cookies rolled in powdered sugar while warm for melt-in-your-mouth tender bites packed with toasted nuts.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Shrimp and wild rice with a curry-vinegar dressing and fresh green onions. A light, protein-packed warm salad or dinner with nutty wild rice and tender shrimp.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

BBQ Flank Steak marinated in a brown sugar, soy sauce, dry mustard, lemon juice, garlic, and olive oil baste, then grilled 3-5 minutes per side. Bold, caramelized crust on a lean cut.

Bharwan bhindi, Indian stuffed okra pods packed with toasted coriander, cumin, fennel, garam masala, and ground almonds. Pan-fried in ghee for a spicy, crisp-tender side.

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Sun-dried tomato pesto: oil-packed sundried tomatoes blended with parmigiano-reggiano, toasted walnuts, garlic, and warm olive oil. A deeper, more savory alternative to basil pesto.