Serve with rice and steamed broccoli.

Serve with steamed broccoli and brown rice.

Serve with rice

Serve with rice. Serve with cauliflower rice to make gluten-free.

Serve with rice and sauteed green beans.

You can lower the heat level in this flavorful chili by using mild canned green chiles (most cans are labeled mild or hot). Top bowls with shredded cheddar or Mexican cheese blend and serve with tortilla chips.

Top this satisfying one-pot pasta with grated Parmesan or Pecorino cheese. Serve with a salad and garlic bread.

Serve over rice or on top of a big salad. If you plan to grill these, be sure to buy size 16-20 so the shrimp don’t fall through the grates of the grill!

Serve with fajita veggies in tortillas, over rice, or over cauliflower rice.

This amazingly creamy vegan curry gets its texture from white beans and coconut milk. Serve topped with cilantro and chopped red onion over rice or with flatbreads on the side.

Serve over steamed white rice and your choice of green vegetable.

Serve with fresh bread.

Serve with diced cucumber, peppers, greens and rice or pita bread.

These chicken kebabs are juicy and full of flavor thanks to a spiced yogurt marinade. Serve with your favorite rice and grilled veggies.

This recipe is a one-pot meal that’s endlessly customizable: Use it as a taco or burrito filling, or make it into a grain bowl. Or just top it with some avocado slices and cilantro for a super fresh-tasting easy dinner.

Pozole is a Mexican and Central American stew made with hominy, a kind of corn. (If you can’t find hominy, substitute canned chickpeas, drained and rinsed, in its place.) It is often made with a complex blend of chiles and spices but a jar of green salsa is a smart substitute for a quick and easy version! (Be sure to use a salsa you really like, because it seasons the whole dish.) Top bowls of the pozole with crushed tortilla chips, shredded cheese, cilantro, sliced red onion and/or sour cream.