5 Easy Dinners Better For You

Take a deep breath—holiday season is here. And with it comes the pressure to cook more (and cook better) than you do any other time of year. But food tastes best when the vibe is relaxed, so for most of the month, stick to no-fuss weeknight dishes, like shrimp stir-fry and carrot soup. Make a prep list for Thanksgiving, then unwind on the couch with a pint of our favorite cinnamon ice cream. Even Turkey Day can be easygoing when you set out a tray of spice-topped pigs in a blanket to keep the hungry guests at bay while you finish the gravy. Pressure, released.

SPIY SAMBAL SHRIMP STIR-FRY

Active Time 15 min Total time 20 min Serves 4

Quick Cooking, One Pot

● 2 Tbsp. low-sodium soy sauce or tamari
● 1 1/2 Tbsp. hot chile paste (such as sambal oelek) or sriracha
● 1 Tbsp. honey
● 2 limes
● 2 Tbsp. canola oil, divided
● 1 1/2 lb. peeled, deveined, tail-on large raw shrimp
● 1/4 tsp. kosher salt
● 6 oz. snow peas (about 2 cups), trimmed
● 2 large carrots, peeled and thinly sliced crosswise
● 3 cloves garlic, finely chopped
● 1 Tbsp. finely chopped fresh ginger (from a 1-in. piece)
● Cooked jasmine rice, sesame seeds, and fresh cilantro leaves, for serving

Place soy sauce, chile paste, and honey in a small bowl. Squeeze in 2 tablespoons juice from 1 lime and stir to combine. Cut remaining lime into wedges and set aside.

Heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp and season with salt. Cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Transfer to a plate.

Add remaining 1 tablespoon oil to skillet. Add snow peas, carrots, garlic, and ginger and cook, stirring constantly, until vegetables are crisp-tender, 1 to 2 minutes. Stir in sambal mixture and shrimp; cook, stirring constantly, until sauce is slightly thickened and shrimp are heated through, about 1 minute. Serve stir-fry over rice with lime wedges alongside; garnish with sesame seeds and cilantro leaves.

Per serving: 263 Calories, 8g Fat (1g Sat.), 274mg Chol., 2g Fiber, 36g Pro., 12g Carb., 746mg Sod., 8g Sugar

CARROT SOUP WITH CANDIED ALMONDS

Active Time 25 min Total Time 45 min Serves 4

Freezable, Make Ahead, Vegetarian

● 5 Tbsp. unsalted butter, divided
● 2 fresh rosemary sprigs
● 1/2 cup sliced almonds
● 2 Tbsp. granulated sugar
● 1/4 tsp. cayenne
● 1 1/4 tsp. kosher salt, divided
● 1 small yellow onion, chopped (about 1 cup)
● 2 cloves garlic, chopped
● 2 lb. carrots, peeled and chopped
● 4 1/2 cups low-sodium vegetable broth, divided
● 1/2 tsp. black pepper
● 2 oz. fresh goat cheese, softened
● 4 diagonally cut baguette slices (1 in. thick), toasted
● Extra-virgin olive oil, for serving

Line a baking sheet with parchment paper. Melt 3 tablespoons butter in a large saucepan over medium-high. Add rosemary and cook until crisp, about 2 minutes. Remove and discard rosemary. Add almonds, sugar, and cayenne to butter in pan and cook, stirring constantly, until almonds are lightly browned, 2 to 3 minutes. Spread almond mixture in a single layer on prepared baking sheet; season with 1/4 teaspoon salt. Let cool completely, about 15 minutes. Break into bitesize pieces.

While almonds cool, wipe out saucepan and heat remaining 2 tablespoons butter over medium. Add onion and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add carrots, 4 cups broth, pepper, and remaining 1 teaspoon salt. Cover and cook until carrots are very tender, 20 to 25 minutes. Transfer mixture to a blender and secure lid; remove center cap to allow steam to escape. Place a clean dish towel over opening. Blend until very smooth, about 1 minute, adding remaining 1/2 cup broth if needed to reach desired consistency.

Spread goat cheese on toasts. Divide soup among 4 bowls; top each with a goat cheese toast. Drizzle with oil and sprinkle with candied almonds.

Per serving: 462 Calories, 26g Fat(13g St.), 49mg Chol., 9g Fiber, 11g Pro., 50g Carb., 872mg Sod., 20g Sugar

CHICKEN SATAY LETTUCE WRAPS

Active Time 15 min Total Time 25 minutes Serves 4

Quick Cooking, Family Friendly

● 4 oz. uncooked rice vermicelli noodles
● 1 Tbsp. canola oil
● 4 boneless, skinless chicken thighs (about 1 1/4 lb.)
● 1/2 tsp. kosher salt
● 1/2 tsp. black pepper
● 1/4 cup creamy peanut butter
● 1/4 cup canned unsweetened coconut milk, well shaken
● 1 1/2 Tbsp. fresh lime juice (from 1 lime)
● 1 Tbsp. low-sodium soy sauce
● 1/2 Tbsp. sriracha
● 12 Bibb lettuce leaves
● 1 cup thinly sliced English cucumber
● Thinly sliced scallions, basil leaves, and chopped roasted peanuts, for serving

Soak rice noodles according to package directions.

Mean While, heat oil in a grill pan or cast-iron skillet over mediumhigh. Season chicken with salt and pepper and cook, flipping once, until charred and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Thinly slice.

Whisk peanut butter, coconut milk, lime juice, soy sauce, and sriracha in a small bowl.

Serve chicken and noodles with lettuce, cucumber, and peanut sauce, alongside scallions, basil, and peanuts for topping.

Per serving: 445 Calories, 23g Fat (7g Sat.), 130mg Chol., 2g Fiber, 31g Pro., 29g Carb., 897mg Sod., 3g Sugar

SHEET PAN BRATWURST HOAGIES

Active Time 15 min Total Time 40 min Serves 4

Make Ahead, Family Friendly

● 2 1/2 cups shredded red cabbage
● 1 medium yellow onion, thinly sliced
● 2 Tbsp. olive oil
● 1/4 tsp. kosher salt
● 1/4 tsp. black pepper
● 4 bratwurst links (1 lb.)
● 4 Tbsp. country-style
● Dijon mustard
● 4 7-in. pretzel buns or hoagie rolls, split and toasted
● 1 small Honeycrisp or Fuji apple, thinly sliced
● 2 tsp. apple cider vinegar
● 2 Tbsp. chopped fresh flat-leaf parsley

Preheat oven to 350°F. Toss cabbage, onion, oil, salt, and pepper on a rimmed baking sheet until well combined. Spread in an even layer and top with bratwurst. Bake until cabbage is tender and bratwurst is cooked through, about 30 minutes.

Spread 1 tablespoon mustard on cut sides of each bun; nestle in bratwurst and apple slices. Add vinegar to cabbage mixture on baking sheet; toss until cabbage turns bright purple. Spoon about 1/4 cup cabbage over each bratwurst and top with parsley.

Per serving: 671 Calories, 37g Fat (13g Sat.), 75mg Chol., 3g Fiber, 27g Pro., 54g Carb., 1,639mg Sod., 9g Sugar

FARRO BOWL WITH POMEGRANATE VINAIGRETTE

Active Time 25 min Total Time 45 min Serves 4

Whole-Grain, Vegetarian

● 1 1/2 cups uncooked farro
● 6 Tbsp. olive oil, divided
● 1 large sweet potato, peeled and cut into 3/4-in. chunks
● 1 tsp. kosher salt, divided
● 1 large shallot, finely chopped (about 1/4 cup)
● 1 cup refrigerated pomegranate juice
● 1 Tbsp. red wine vinegar
● 2 tsp. Dijon mustard
● 1/4 tsp. black pepper
● 2 cups baby spinach
● 1 medium fennel bulb, halved and thinly sliced, plus chopped fronds for serving
● 1/2 cup crumbled feta cheese (about 2 oz.)

Bring a large pot of water to a boil over high. Stir in farro and bring to a simmer. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until tender, about 20 minutes. Drain and place in a large bowl.

While farro cooks, heat 1 tablespoon oil in a large skillet over Add sweet potato, 1/4 cup water, and 1/4 teaspoon salt; cover and steam for 5 minutes. Uncover and continue to cook, stirring occasionally, until water evaporates and sweet potato is tender and browned, 10 to 12 minutes. Transfer to bowl with farro.

Heat 1 tablespoon oil in same skillet over medium. Add shallot and cook, stirring often, until softened, 3 to 4 minutes. Add pomegranate juice; cook, stirring occasionally, until reduced to 1/2 cup, 8 to 10 minutes. Whisk in vinegar, mustard, pepper, and remaining 3/4 teaspoon salt. Remove from heat and gradually whisk remaining 1/4 cup oil into dressing.

Add 3/4 cup dressing to farro mixture and toss to coat. Add spinach and fennel; toss gently. Divide among 4 bowls and drizzle with remaining dressing. Top with cheese and garnish with fennel fronds.

Per serving: 569 Calories, 24g Fat (5g Sat.), 13mg Chol., 10g Fiber, 14g Pro., 78g Carb., 816mg Sod., 15g Sugar medium.