Smoky chicken tinga is the star of this loaded burrito, paired with Chihuahua and queso fresco cheeses and a fresh salsa of black beans, corn, tomatoes, peppers, and mandarin oranges. We sear the finished burrito for a crisp exterior, then smother it in rich poblano cream sauce. Fresh, flavorful, and on the table in just 20 minutes, it may have you rethinking your favorite restaurant burrito.

This gem is humble and oh-so delicious. It's all about the Asian peanut butter sauce, which we could eat with a spoon. But since we're supposed to be grown ups, we're restraining ourselves. (Mostly.) Instead, we're tossing it with roasted sweet potatoes, toasted organic tofu, wilted kale and brown rice. The result is crazy good. -- To add chicken, salmon, shrimp or steak, see “ADD PROTEIN” section below entrees. --

This speed meal is a mushroom-lovers dream. We’re using a flavorful Parmesan and basil goat cheese, sautéed cremini mushrooms and splash of cream to add an indulgent richness that we just love. Tossed with arugula and rigatoni, it’s simple and sophisticate and on the table in a flash. -- To add chicken or steak, see "ADD PROTEIN” section below entrees. --

Chicken & Waffles taken up a notch. Or two or three. With roasted leeks, crispy buttermilk-breaded chicken, and sweet honey-butter served over a Belgian waffle, you’ve got a sophisticated spin on a down-home classic that’s on the table in just 30 minutes.

Comfort food with a lower-carb twist. We’re making classic beef stroganoff with plenty of sautéed mushrooms and a rich cream sauce, but we’re serving it with spinach in place of the traditional carb-heavy noodles. Yum!

We love Pad Thai, but we’re often left wondering where all the vegetables are. Enter the Meez test kitchen. This dish has veggies galore plus the classic flavors of a traditional Pad Thai. Sautéed shrimp and crushed peanuts are the perfect finish.

Our spin on Greek street food. It all starts with grilled halloumi, the classic Greek cheese that gets charred and crispy and flat our delicious when it’s cooked. We’re pairing it with an eggplant tapenade and fresh slaw, then wrapping everything up in warm naan. It might not be traditional, but it’s so delicious it should be. -- To add chicken, steak or salmon, see "ADD PROTEIN” section below entrees. --

You know that crispy breadcrumb coating that makes chicken so delicious? We’re cooking it up at home this week and serving it over rotini. With capers, lemon and pecorino romano, it’s classic Italian at its best. Served with a simple Arcadian Lettuce salad. Heaven.

A super simple Asian classic we just love. It all starts with a sesame and ginger glaze that gives an Asian flair to salmon and roasted broccoli. Served over brown rice and topped with honey-glazed walnuts, it’s a hands-free dinner you’ll go crazy for.

This hearty bowl is inspired by the deep, savory flavors of Brazilian feijoada. Charred andouille sausage is served over rice with tender beans simmered in a rich, savory broth, finished with a bright squeeze of lime. It’s bold, cozy, and deeply satisfying.

With vitamin-rich sweet potatoes, sweet-tart sun-dried tomatoes, lots of smoked gouda, and French roll cheese bread on the side, this soup is like your favorite loaded baked potato, only more delicious. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --