517 reggie recipes

Cold pasta salad with cubed Spam, cheddar cheese, crunchy veggies, and a smoky BBQ-mustard-mayo dressing. No cooking required beyond boiling the pasta!

A light, veggie-packed chicken soup with carrots, celery, zucchini, yellow squash, and rice, finished with fresh cilantro. Ranch-style comfort in 45 minutes.

Vegetarian eggplant casserole layered with crumbled veggie burgers in tomato sauce and cheddar cheese, baked until golden and bubbly. A meatless moussaka-style dish.

Plump shrimp in a from-scratch tomato-basil sauce with mushrooms, served over fettuccine with tender asparagus and Parmesan. A light, veggie-loaded Italian dinner ready in 35 minutes.

Spaghetti Bolognese: a chunky, vegetable-packed beef ragu simmered low for hours until rich and deep, then piled over spaghetti. Hearty comfort with hidden veggies in every bite.

Cold spinach dip loaded with fresh parsley and chives in a creamy mayo base, stirred together and chilled. A no-cook, herby party dip ready for crackers, bread, and fresh veggies.

Fast stir-fried beef with vegetables in savory soy-ginger sauce. Restaurant-quality Chinese takeout at home in minutes with tender meat and crisp veggies.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

This bread is a great way to get healthy veggies into your kids! Spread with light cream cheese for a delicious treat! Makes 2 loaves.

Spicy peanut chili dip with soy sauce, lemon, garlic, and honey. A no-cook appetizer ready in 15 minutes, great with raw veggies or crackers.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

A quick 25-minute chicken stir-fry loaded with zucchini, bell pepper, tomatoes, and Italian seasoning. Crisp veggies, tender chicken cubes, one skillet, zero leftovers.

A stacked veggie club sandwich with broth-sauteed mushrooms, crisp cucumbers, sprouts, tomato, and low-fat cheese on triple-decker toast. Ready in 20 minutes.

Hearty veggie burgers packed with bulgur, chickpeas, walnuts, sunflower seeds, and sauteed mushrooms. Seasoned with tahini, cumin, and fresh dill for serious plant-based flavor.

Vegetarian meatless balls made from crumbled veggie burgers with sauteed onion, breadcrumbs, soy sauce, and parsley. Pan-fried until browned for spaghetti, subs, or appetizers.