These oven-baked ground-chicken nuggets tuck finely grated carrot and squeezed zucchini into the filling. Press each thick, hand-shaped piece into panko for a craggy golden crust, then serve with your favorite dip.
These crustless mini shepherd’s pie cups have a thick turkey-and-vegetable filling beneath mashed potatoes and melted cheddar. Bake them in a muffin tin, then let them rest briefly before lifting out the soft portions.
This homemade Spaghetti O’s-style dinner pairs short, hollow ditalini with small beef meatballs in a spoonable tomato sauce. The pasta cooks separately, then joins the sauce just before serving with a scattering of parsley.
Gently shaped turkey meatballs bake on a sheet pan, then go over briefly warmed zucchini and yellow squash strands. Add marinara and shaved Parmesan just before serving to keep the vegetables distinct.
This skillet chicken fried rice starts with cooked rice for a roughly 30-minute meal. Small pieces of chicken and scrambled egg are mixed through separate, lightly seasoned grains with plenty of peas and diced carrots.
This family-style rigatoni brings together folded slices of cooked ham and plenty of green peas. A brief stovetop toss with half-and-half, Parmesan, and pasta water leaves the pasta lightly coated and glossy.
Medium shells catch a light lemon-dill dressing in this chilled tuna pasta salad. Finely diced carrot and pepper, peas and chopped egg add small bites of color. Check the coating after chilling and add a little mayonnaise if needed.
This mild ground turkey penne is tossed with small green pepper pieces, wilted spinach, and diced tomatoes. Parmesan and a little reserved pasta water keep the skillet pasta lightly coated without a heavy sauce.
Tender fettuccine ribbons are coated in a smooth, creamy spinach sauce and finished with a small basil sprig. Make the sauce while the pasta boils, then toss gently and cut individual servings into shorter lengths if needed.