Better Homes and Gardens April 2008 Recipes

For delicious dinner ideas and more, check out these new recipes from Better Homes and Gardens magazine.


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Spinach-Pea Risotto
1/19
Spinach-Pea Risotto

    A medley of carrots, spinach, peas, green onions, and radishes make this recipe a winner. Serve it with your choice of other lightly cooked seasonal veggies.

2/19
Slow-Cooker Risotto

    This slow-simmered dish combines wheat berries (available in the natural foods section of many supermarkets), fresh mushrooms, Asiago cheese, sweet peppers, and various herbs.

3/19
Rosy Beet Risotto

    Tight on time? Substitute canned beets for the roasted beets in this recipe. You can use the liquid from the canned beets in the sauce.

4/19
Asparagus-Leek Risotto

    Garden-fresh asparagus adds a spring touch to this delicious risotto dish. To save time, while the asparagus is roasting, cook the leeks, brown the rice, and heat the broth to simmering.

5/19
Chicken Breasts with Herbs

    A quick saute followed by a brief braising keeps chicken breasts moist -- the garlic, fresh lemon, and parsley stay bright, too.

6/19
Drumsticks with Peas & Rice

    Slow simmering makes drumsticks extra tender; a light onion gravy makes them irresistible.

7/19
Sesame Chicken with Noodles

    Sesame oil adds a nutty taste to this 400-calorie dish that takes just 20 minutes to make. Sweet peppers and cilantro keep things colorful, while Asian garlic-chili sauce adds a subtle kick.

8/19
Chicken Thighs with Artichokes

    For company-worthy meal ready in minutes, combine chicken thighs with prosciutto, artichoke hearts, mushrooms, garlic, and fresh tarragon. A simple three-ingredient broth completes the meal.

9/19
Chicken with Asparagus & Peas

    A two-ingredient glaze makes these chicken thighs sing. The heat of the grill sears the outside of the chicken, keeping the inside moist and tender.

10/19
Chicken with Summer Squash

    Prepared rotisserie chicken is a shortcut to home style -- just quarter the chicken and serve it on a bed of sauteed squash, cherry tomatoes, and arugula (or spinach) leaves.

11/19
Chicken with Lime & Avocado Salsa

    A simple-to-make salsa of fresh avocado, tomato, red onion, jalapeno pepper, lime juice, and cilantro jazzes up grilled chicken cutlets.

12/19
Mediterranean Salmon & Noodle Bowl

    Balsamic vinaigrette and olive oil make a simple sauce for this toss-together dinner of spinach, salmon, sweet peppers, and fettuccine.

13/19
Turkey Burger & Home Fries

    For a fresh twist on the classic burger, combine ground turkey with curry powder, mayonnaise, feta cheese, and a dash of salt. Broil and top with your favorite fresh veggies.

14/19
Sesame & Ginger Chicken

    A blend of crushed red pepper and Asian-style sesame-ginger dressing adds a delicious kick to this simple chicken dinner. Honey-roasted peanuts add crunch.

15/19
Creamy Shrimp & Tomato Chowder

    This filling herb-seasoned soup is ready and on the table in just 18 minutes. Serve it with toasted focaccia bread.

16/19
Herbed Lamb Steak Salads

    Creamy yogurt and fresh mint make a delicious dressing for this 20-minute salad of hearty lamb, crisp greens, and crunchy radishes.

17/19
Spring Chicken Salad with Sage Biscuits

    Sage biscuits filled with our creamy Spring Chicken Salad make a delicious addition to any buffet.

18/19
Puffy Shortcakes with Meringue

    Lighter desserts can be delicious. In this recipe, light pastry takes the place of biscuits or cakes, and golden-toasted sweetened egg whites replace whipping cream.

19/19
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