Peanut chicken with rice — better-than-takeout Thai-style skillet with a creamy, savory-sweet peanut sauce. 30 minutes, one pan. ...

Crispy tofu nuggets — crunchy panko-coated vegetarian nuggets, baked or air-fried, that even meat-eaters love. Kid-friendly. 35 minutes. ...

Lemon coconut cake bars — soft, moist tropical bars bursting with lemon and coconut, topped with lemon glaze and toasted coconut. 45 minutes. ...

Chicken salad sandwich — creamy deli-style chicken salad with grapes, celery and pecans on a croissant. Perfect for rotisserie chicken. 15 minutes. ...

Peanut chicken with rice — better-than-takeout Thai-style skillet with a creamy, savory-sweet peanut sauce. 30 minutes, one pan. ...

Crispy tofu nuggets — crunchy panko-coated vegetarian nuggets, baked or air-fried, that even meat-eaters love. Kid-friendly. 35 minutes. ...

Lemon coconut cake bars — soft, moist tropical bars bursting with lemon and coconut, topped with lemon glaze and toasted coconut. 45 minutes. ...

Lemon drizzle cake — the classic moist British loaf soaked in lemon syrup with a crunchy sugar crust. Easy one-bowl method. 65 minutes. ...

Creamy spinach artichoke spaghetti squash — the dip you love turned into a low-carb baked dinner stuffed in roasted squash shells. 50 minutes. ...

Raspberry cream cheese cookies — soft, tender bakery-style cookies enriched with cream cheese and filled with raspberry jam. 30 minutes. ...