March 2021 Better Homes & Gardens Recipes

Italian Chicken Meatballs

No dishes or ingredients are off the table for Gina Homolka, of the Skinnytaste blog and cookbooks, but her recipes incorporate lots of produce and whole ingredients like in this meatball recipe. Frozen riced cauliflower and grated Parmesan keep these (grain-free) meatballs tender and juicy in the oven. Serve them over zoodles with a tomato-base sauce for loads of nutrients.

Turkey Pot Pies

Purchased piecrust speeds prep of Homolka's lightened up weeknight pot pie, but pressing herbs into the crust ups visual appeal and flavor. Limiting the crust to the top lightens things up from traditional pot pies, and baking them in individual pie plates or crocks takes the guesswork out of portion control.

Macaroni and Cheese with Cashew Cream

A creamy blended mixture of cashews and water replaces half the usual cheddar without sacrificing the rich texture and flavors we expect from stove-top mac and cheese. Homolka's recipe works as well with gluten-free pasta and dairy-free cheeses (she recommends Violife brand) if allergies are a concern.

Open-Face Cheesesteaks

"I love a good cheese-steak," Homolka says. "I start with a lean cut of beef, bump up the veggies, and serve them open-faced to cut calories and carbs." She broils these sandwiches to melt the cheese over the sautéed veggies and steak, but a toaster oven would work well too.

Pot O' Gold Guinness Chocolate Cupcakes

If you can't decide between a pint of stout and a sweet treat, consider this cupcake recipe: A cup of Guinness plays up the fudgy chocolate flavor, and a splash of Irish cream liqueur spikes the caramel buttercream. After baking, use the large end of a pastry tip or a melon baller to remove a plug of cake, then fill it with festive sprinkles to surprise anyone who takes a bite.

Loaded Matzo Brei

In its simplest form, this Passover staple requires only matzo and eggs. Cookbook author Jake Cohen includes a few extra ingredients for a rendition that's anything but basic. "This is one of my go-to ways to make matzo brei," he says. "It's super quick and easy but also visually stunning."

Sou Bourek

Michelin-starred chef Carrie Nahabedian credits her grandmother Rose for teaching her about Armenian cooking. "My grandmother cooked every single day," Nahabedian says. "She made her own yogurt, her own bread, her own phyllo. Moms and grandmas are the ones who learn and pass on the family food traditions." Nahabedian has carefully preserved her family recipes, including this Sou Bourek, a layered egg noodle and cheese bake.

Suugo Suqaar (Pasta Sauce with Beef)

Cookbook author Hawa Hassan has strong memories of flavors from her childhood, including this sauce made with a Somali toasted spice blend of cinnamon, cardamom, peppercorns, cloves, and cumin. "Africa is a continent made up of dozens of countries, so the food is as varied as what you'd find in Europe. Spices are a great way to start exploring," Hassan says.

Pure Rhubarb Crumble Pie

"Baking with my grandma, I learned not to be afraid in the kitchen," says author and pie expert Erin Jeanne McDowell. "If we failed, no one would ever know but us. And if we succeeded, we shared it," McDowell says. The pie recipe she shares is all rhubarb (her grandma's favorite), but she offers an option for including strawberries if you like your pie a bit sweeter and less tart.

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Zarela's Pineapple-Ginger Wings

Third-generation cookbook author Aarón Sánchez's early memories are linked to the cattle ranch where his abuela Aida and mom, Zarela, lived in northern Mexico. When Sánchez was growing up, his mom worked nights but frequently left food—like these chicken wings with fresh citrus juices, ginger, serrano, and cilantro—that was easy for her twin sons to reheat. "Part of taking care of other people is putting their needs before yours; that's exactly what moms and grandmothers do."