Sign up now!



High-Protein Spaghetti with Chick Peas and Roasted Cauliflower

High-Protein Spaghetti with Chick Peas and Roasted Cauliflower

This earthy, nutty recipe will satisfy a crowd.

Serves 4-6


Smoky "Chowda" with Fire-Roasted Corn

You've got to try this delicious and hearty corn and fish chowder!

Serves 4

Pilaf with Spinach and Garlic

Pilaf with Spinach and Garlic

This tasty side goes with a variety of meals.

Serves 6

Curry Chicken Salad

Curry Chicken Salad
Rachael Ray

Try this no-cook salad for supper, too! Young cooks can help mix all the ingredients together. You can get creative by adding a variety of shredded or chopped veggies – like carrots or celery – or other kinds of nuts or dried fruit, such as dried apricots.

Serves 4


  • 1 cup plain Greek-style yogurt
  • Juice of 1 lemon
  • 2 tablespoons curry powder, such as Madras-style
  • Salt and freshly ground black pepper
  • 1 pound deli-sliced chicken breast or 1 rotisserie chicken, meat removed from bones and chopped
  • 1/2 cup slivered almonds, toasted
  • 1 cup grapes, sliced in half
  • 1/2 cucumber, cut in half, then sliced into half moons
  • Romaine lettuce, for serving
  • Crackers or whole wheat pita bread, to serve alongside


  1. In a medium size bowl, mix together the yogurt, lemon juice, curry powder and some salt and pepper, to taste. (If the dressing is thick, thin it out with a splash of water so it's the consistency of a vinaigrette).
  2. Add the remaining ingredients to the bowl and toss well to coat.
  3. Serve the chicken salad over lettuce with crackers or pita bread alongside.