243 quarter recipes

Quick sweet and sour chicken with frozen breaded chicken, mixed vegetables, rice, and bottled sweet and sour sauce. A 15-minute weeknight dinner using pantry shortcuts.

Lighter oatmeal raisin cookies with quick oats, brown sugar, and a quarter cup of butter. Egg substitute trims the cholesterol while keeping the chewy texture intact. Yields 36 lunchbox-sized cookies.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Caramelized Brussels sprouts roasted with toasted hazelnuts in nutty brown butter. Quick high-heat side dish with crispy edges and tender centers in under 25 minutes.

Homemade chunky applesauce made from mixed apple varieties, simmered until tender and lightly spiced with cinnamon and lemon juice.

An easy, tasty and low fat Mediterranean style chicken and figs, serve over a bed of rice or a few slices of bread.

The classic Italian tomato sauce, great for any pasta dish or to add flavor any Italian style dish.

Buttery, creamy, smooth and tasty. Wasabi powder gives the mashed potatoes slightly spiciness that you hardly notice but makes this mashed potatoes uniquely tasty.

Grainy mustard mashed potatoes simmered right in cream infused with garlic, thyme, and bay, then mashed silky and spiked with whole-grain mustard. A rich, tangy upgrade on the classic side dish.

Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

A quick steam keeps the brussel sprout green and fresh. Browned butter develops a nutty rich flavor. Toss them together with some toasted almonds and simple seasonings and they create a winning recipe that will make you wonder why you didn't like brussel sprouts when you were a kid.

Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.

It's like German apple pancake. In this recipe, instead of apples, we use peaches; caramelizing peaches make the pancake fruity and delicious. A great breakfast to start your day.

These are very healthy vegetables, whenever it is a nice recipe, worth to keep.