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Rachael Ray Recipes

Spring-Summer Ziti
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Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3 large shallots, thinly sliced 3 large cloves garlic, grated or finely chopped 1 can San Marzano plum tomatoes (28 ounces) Salt and pepper 4 stems fresh tarragon, leaves removed, then chopped 1/2 cup fresh basil, thinly sliced (10 leaves) 1 pound ziti with lines 1 pound thin asparagus, trimmed of woody ends, then chopped on an angle into 1 1/2-inch pieces 1 cup frozen peas 1 cup ricotta cheese 1 cup grated Parmigiano Reggiano cheese, divided 1/2 pound fresh mozzarella, thinly... Read more...
Honey-Mustard Pretzel-Crusted Chicken Fingers and Roasted Broccoli
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...because you just cannot have enough chicken finger recipes. Read more...
Orange-Soy Pork Chops, Applesauce and Roast Potatoes with Green Beans
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Another take on Peter Brady's favorite... Read more...
Breakfast Hawaiian Pizza with Ham, Eggs, Cheese and Pineapple
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Try making this exotic, but easy, taste sensation with kids. Encourage them to try the yummy salty-sweet combo of ham and pineapple. –RR Read more...
Red and Green Lasagna
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Ingredients 12 sundried tomatoes, chopped 2/3 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided 1 medium onion, finely chopped 6 cloves garlic, finely chopped or grated, divided A pinch of dried oregano Salt and freshly ground black pepper 1 can San Marzano whole plum tomatoes (28 ounces) 1/4 cup fresh basil (about a handful), torn 8 roasted red peppers (in a jar or from an olive bar), pureed in a food processor 2 pounds spinach, trimmed of thick stems 2 cups pine nuts, toasted 1 container part-skim or... Read more...
Greek Nacho Bowls
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A Greek-inspired take on nachos! Serve with Buffalo Chicken Meatballs to have a variety of snacks to munch on while cheering on your favorite team. Read more...
Un-Beet-Lievable Pasta with Tomato and Arugula Salad
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Call Ripley’s Believe It or Not – this creamy, golden, sweet pasta is to die for! (But you’ll want to live on to eat it again!) Read more...
"Everything" Chicken Fingers
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Rachael says, “Yup, here’s another recipe for chicken fingers. This one is a riff on everything bagels (my favorite). The chicken fingers are coated in everything crust (seeds, garlic and onion) then baked, not fried. Then they get dipped in a vegetable cream cheese sauce. High protein, low-carb fun!” Read more...
Rollover Turkey Vegetable Chili
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This is the third dish from the Turkey Bolognese with Whole Wheat Spaghetti rollover meal. Make the sauce with whole wheat pasta the first night, then make Turkey Tomato Soup the next night or for the kids' lunch the next day. Serve this heart-healthy chili the last night. Read more...
Falafel Burgers
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Try this tasty vegetarian take on burgers! Read more...
Pretzel-Crusted Chicken Fingers and Zucchini Sticks with Cheddar-Spicy Mustard Dipping Sauce
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Rachael says, "The original recipe for Pretzel-Crusted Chicken, published in 365: No Repeats, remains one of the most popular in the literally thousands of meals I’ve written in the last decade. Here, it becomes a kid favorite, too, because I slice up the chicken breasts into the kid crowd pleaser: chicken fingers! I added zucchini sticks to the meal as well, swapped pretzels for whole wheat pretzels and cut back on the milk in the sauce by half and added chicken stock in its place." Read more...
Ladybug Pizzas
|rachael-ray
Look – little ladybugs! These are as fun to eat as they are to make, and they're cute, too! Read more...