BHG Delish Dish

Stirring Up Ideas In The Kitchen


Hi BHG! My name is Christine, and I am the blogger behind WRY TOAST, a healthy-eating blog focused on seasonal recipes that fit into any woman’s hectic lifestyle. As someone who strives to create recipes that are easy, accessible, and most importantly — fun! — I was immediately drawn to this Make-Ahead Baked Ziti – Who doesn’t love the convenience of pre-made dishes? And three cheeses?! I’m in heaven.

Experimenting with a dish like this is simply a pure joy – There’s tons of room for creativity, all while staying true to the original recipe. From first glance I knew this ziti had the potential to take on loads of springtime veggies, so I appropriately added peas, diced leeks, and sliced cherry tomatoes into the scheme. I also played around with the cheeses, swapping out pungent gorgonzola for milder mini mozzarella balls, better known as bocconcini.

In addition to the above tweaks, I decided to play around with the cheese sauce, too. Rather than build my sauce with a cup’s worth of cream, I opted instead for skim milk, then balanced out the lack of fat in the milk by creating a basic roux of 2 tbsp butter + 2 tbsp flour. These simple switches toned down the calories and fat while still yielding an impossibly creamy cheese sauce, so it was a major win-win.

This recipe is the ideal meal to prep on Sunday, then throw it in the oven mid-week when you’re too crazed to make a homemade dinner from scratch. And not only is the pre-made angle a significant plus, but I love how the trio of cheeses help mask the overflowing veggies – Kids will never know you’re sneaking them in! Experiment with chopped broccoli, diced peppers, asparagus, mushrooms – You name it! This is a wonderfully versatile dish and can be easily tailored to please any discerning palate – Be sure to check out the original recipe, and get cooking! x


Hi, everyone! I’m Lisa Lin from Healthy Nibbles & Bits, a blog where I share healthy, gluten-free recipes with a dash of fun. I love fusion cuisine, so you can expect to find a lot of fusion recipes on my blog, like these General Tso’s Brussels Sprouts. Come join my food adventures on my blog and YouTube!

Gluten-Free Baked Mac and Cheese with Butternut Squash

I have been craving comfort foods lately, big time. When I was browsing through BHG’s vast library of recipes for my guest post, this Three-Cheese Baked Mac and Cheese immediately caught my eye. The challenge for me, though, was to adapt the recipe into a gluten-free one.

Beginning in July 2015, I switched over to a gluten-free diet, and one of the things I thought I would miss most is pasta. Nothing is easier to throw together than a pasta dish, and it’s one of my go-to dinners on weeknights. I was skeptical about being able to find quality gluten-free pasta, one that didn’t turn mushy when cooked. Much to my surprise, I’ve found a few quality pasta brands that could withstand both boiling and baking! Don’t believe me? I’ll show you with this baked mac and cheese dish.

Baked Macaroni and Cheese with Butternut Squash

I’ve lightened up BHG’s original recipe several ways. First of all, I used only 2 tablespoons of butter and 2 tablespoons of gluten-free all-purpose flour for my roux. I stuck with 2 cups of 2% milk for the sauce, but used half of the amount of cheese. I also swapped the types of cheese used to make the recipe even healthier. The original recipe called for 2 cups of swiss cheese, 2 cups of sharp cheddar cheese, and 1 cup of gouda cheese. I used 1 cup of shredded part-skim mozzarella, 1 cup of shredded white cheddar, and 1/3 cup of shredded parmesan. Don’t worry, there’s still enough cheese action here!

Baked Macaroni and Cheese with Butternut Squash

I’m sure you’re wondering where that golden color of the cheese sauce came from. It’s butternut squash! I cooked about 2 cups of butternut squash cubes in a saute pan for 10 minutes, then used an immersion blender to make it into a puree. Then, I mixed the butternut squash puree with the rest of the cheese sauce. The butternut squash adds a wonderful sweet flavor to the dish and balances out very nicely with the cheeses. If you think cooking butternut squash is too much, substitute it with 1 cup of canned butternut squash or pumpkin puree.

Finally, I didn’t have any dry mustard on hand, so I swapped that out for 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Just toss the cheese sauce with some cooked gluten-free penne pasta, and you’re all set to give the mac and cheese a toasty bake. Of course, you can enjoy the mac cheese without baking or broiling. However, I must admit that the browned cheese on the top of this casserole was my favorite part. If you have an extra 20 to 25 minutes to spare, that extra baking step is so worth it!

Baked Macaroni and Cheese with Butternut Squash

Consider my comfort food cravings sorted.

If you’re craving lighter fare during this holiday season – this Pasta with Mushrooms and Spinach is a perfect dinner that will keep you satisfied without being too heavy! It’s very easy to make, low in calories and low in fat, yet super delicious and very comforting! This pasta dish is packed with veggies and can be easily made gluten free by using gluten free pasta! It’s great as-is, as a meatless recipe, or if you want some protein, just add grilled chicken breast!

Spinach Mushroom Pasta

This recipe uses very few basic ingredients and it takes about 20 minutes to make! Such an easy recipe: just cook the pasta, cook the veggies, combine everything together, and add some Parmesan cheese while the pasta is still hot. Couldn’t wish for anything better when the recipe is that easy!

Spinach Mushroom Pasta

Spinach Mushroom Pasta

I loved the addition of fresh thyme! It makes everything better – don’t skimp on thyme and add more than the recipe calls for!

Spinach Mushroom Pasta


And, here are the changes I made to the original BHG recipe:

1) The recipe calls for dried farfalle (bow-tie pasta) – I used penne pasta instead – not a big change at all. I just used what I had on hand.

2) The recipe calls for 2 tablespoons of Parmesan cheese – I doubled the cheese, using 1/4 cup of shredded Parmesan cheese.

3) I added more fresh thyme – it’s so good!

4) You can easily make this recipe gluten free by using gluten free pasta. All the other ingredients are already gluten free! Very easy!

Well, hello! I am Julia from the food blog (you can also find me on PINTEREST), and I just made these amazing Chicken Thighs with Creamy Mushroom Sauce – a super easy recipe – perfect for busy weeknights! It takes only 35 minutes from start to finish, and you’ll love moist and juicy chicken thighs (with crispy skin!) infused with herbal flavors in a creamy deliciousness! To make this chicken dinner, I followed this recipe on Better Homes & Gardens!

Baked chicken thighs with three herb creamy mushroom sauce

I’ve made 2 small changes. First, I doubled the creamy sauce. And, second, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour).

creamy mushrooms with baked chicken thighs, easy weeknight dinner recipe

The recipe is made in just a few simple steps. First, brown the chicken thighs, the skin side down, in a skillet, until golden brown:

browning chicken thighs in a skillet

Then, remove the chicken from the skillet, and cook the mushrooms, in the same skillet:

cooking mushrooms in a skillet

Add the rest of the ingredients to the mushrooms to make the delicious creamy sauce (while the chicken thighs are baked in the oven):

creamy mushroom sauce with herbs and mustard

Spoon the sauce over the chicken (after it’s been completely cooked through in the oven), and your dish is ready!

baked chicken thighs with creamy mushroom sauce and herbs


And, here are the changes I made to the original BHG recipe:

- I used only 4 chicken thighs and kept the amounts of the sauce ingredients the same. So, if I were to make 8 chicken thighs, I would double the sauce!

- When it was time to bake the chicken, I transferred chicken thighs to foil-lined baking pan and baked the chicken like that (not in the skillet). In the mean time, while chicken was baking in the oven, I made the mushroom sauce in the same skillet where I first browned the chicken – it definitely saved me a lot of time, and made it a truly 30-minute dinner!

- Finally, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour – the flour is needed just to thicken the sauce).

Peach season is my absolute favorite season. Ripe peaches remind me of a simpler time when I was back in Mississippi with my grandparents surrounded by fresh peach pie. Recently I cruised my local farmers’ market and saw the most stunning peaches that brought me right back to those days. I originally wanted to make something sweet but decided something savory would be a bit different and fun too.

Maple Peach Pork Chops

I happened upon this incredible Maple Pork and Apples recipe on BHG and knew it would taste so fantastic with peaches for a delicious summer twist. Pork is definitely a meat that really takes on sweet flavor super well. Allowing the peaches to caramelize and meld with the chops created such a wonderful flavor. A bit of bourbon also kicked it up a notch too!

Maple Peach Pork Chops

I made the following changes to the original dish:

  • I thinly sliced two medium sized sweet potatoes and added them to the bottom of the dish for a more complete meal.
  • I replaced the apple slices with peach slices.
  • I added 1/2 chopped onion for some additional texture.
  • I also combined 2 tablespoons of bourbon with the maple syrup to deepen the flavor.
  • I tried this dish later in the week baked at 425 for an hour and also loved it though you still might want to reduce the liquid a bit to thicken it.
  • Lastly I garnished with a bit of thyme for some beautiful color.

Maple Peach Pork Chops

The results were perfection. I can’t wait to combine fresh peaches in more of my savory dishes over the summers. It is a great way to use them up and get a sweet kick in your dinner. I know I will definitely be making this a few more times before my precious peaches are long gone.

Greetings! I am Julia from Julia’s Album (you can also ALWAYS find me on PINTEREST) – a blog dedicated to creating easy-to-make weeknight (and weekend) dinner recipes, as well as an occasional dessert. I love savory dishes (dinners, soups, salads) – and you’ll find lots of those over at Julia’s Album. I started following a gluten free diet last year, and the majority of savory recipes on my site are gluten free or include a gluten-free option. My blog is a great resource for busy people (that’s all of us, right?!) who want to eat well without spending a ton of time on cooking.

I love making traditional comfort food recipes, which is why this wonderful Chicken and Wild Rice Casserole on immediately got my attention.

The original recipe calls for a can of cream of chicken or a can of condensed chicken soup, both of which usually have gluten. To make this recipe gluten free, I instead combined chicken broth with gluten free flour, then added the sour cream which provided just the right amount of creaminess!  This combination is a perfect substitution for those canned soups.  What I really love about recipes like this one is that it will appeal not only to gluten-free people but to everybody who loves comfort food made with real, whole ingredients – you know exactly what goes into your meal!

What also attracted me to this recipe is wild rice, which I love! It’s intensely flavorful, savory, and keeps its great texture really well in a casserole dish. And, I can’t resist those colors:


And, here are the changes I made:

  • I used 100% wild rice in the recipe instead of wild & white rice mix. I used 1 cup of wild rice (the recipe calls for 6 oz, which equals 1 cup of rice). I cooked 1 cup of wild rice in 1 and ¾ cups of water. Wild rice takes a while to cook (30 to 45 minutes) – make sure to plan ahead.
  • I used 2 cups of gluten-free chicken broth instead of two liquid ingredients (to sub for 1 can cream of chicken soup and 1/3 cup dry white wine – exclude both of those in the gluten free version).
  • I used 2 and 1/2 tablespoons of multi-purpose gluten-free flour to thicken the chicken broth above. This is how I did it: I whisked together gluten-free flour and 1/2 cup of gluten-free chicken broth in a small bowl until it was all smooth and there were no lumps. In step 3 of the recipe I added the remaining 1 and ½ cups of chicken broth to the skillet with cooked onions and celery, brought the mixture to boil, and at that point added my ½ cup of chicken broth blended with gluten-free flour. I simmered the mixture for a couple of minutes until it thickened nicely and was bubbly. The mixture then is further thickened with added sour cream, cooked chicken, and rice.
  • The recipe calls for ½ cup of sour cream. I found that this amount works just fine but you can add a couple of extra tablespoons if you like!
  • Before you transfer your casserole from a large skillet into a baking dish, make sure to season it well with salt and pepper while it’s still in a skillet! Since we’re not using the canned soups (which would’ve provided the needed amount of salt) and instead we’re using chicken broth thickened with flour and sour cream, our dish will need some extra salt and pepper!

I liked this dish so much, I actually made it twice! Second time, I doubled the recipe and used a 3-quart (2.8 liter) baking dish. The original BHG recipe makes 4 servings, so if you want any leftovers, make sure to double the recipe and double my gluten-free substitutions too.

And here is a step-by-step photo collage to help you visualize how to make this simple dish:

To see the full recipe click here and use my substitutions above to make it gluten free!

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