A little French-inspired flair makes this chicken dinner something special. Juicy chicken breasts are topped with Gruyère cheese and sweet caramelized leeks, creating a rich, savory finish. Served over egg noodles coated in a bright lemon-herb crema with roasted carrots on the side, it's an elegant take on comfort food that's surprisingly easy to make.

Need a little sunshine in your day? This dinner has you covered. Sautéed broccoli and rigatoni get a Mediterranean treatment thanks to a member-favorite lemon-chai vinaigrette and plenty of Parmesan cheese. It's a speedy meal everyone will love. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

Inspired by the classic Maine lobster roll, then served up Meez style. It starts with sautéed shrimp tossed New England style with lemony mayonnaise. Add in a toasted roll, roasted red potato fries, and pickled veggies, and you’ve got something really special.

We’re giving tilapia a sweet and smoky twist this week, with a honey and mildly-spicy chipotle glaze that’s flat out delicious. We’re serving it with a kale, feta and cranberry salad for a dinner that’s on the table in just twenty minutes. Simple and sophisticated, this dinner is a winner.

Chicken Florentine sounds fancy, but we make it easy to cook on a busy weeknight. Our scrumptious marinara sauce arrives ready to heat and we’re serving cage-free, all-natural chicken breast, spinach and creamy cheese sauce, sautéed zucchini, capers and pepitas for a crunch.

This recipe is exactly what is sounds like. An indulgent dinner of a one-third-pound angus beef burger smothered with bacon, sautéed onions, Swiss cheese, burger sauce, and served with a heaping pile of roasted fingerling potatoes. It’s classic American and will soon be on your list of "must-have" burgers.

We adore the dark, tangy-sweet flavor of Asian BBQ sauce. We’re pairing it with seared salmon, sautéed carrots and green cabbage for a dinner that’s fresh, tasty, and on the table in just 15 minutes.

An Italian classic. We're tossing sirloin steak with a creamy basil pesto. With sauteed spinach, mushrooms and penne pasta, it's a meal we can't stop eating.

Our favorite rice bowl. It all starts with an Asian-inspired basil crunch made from plenty of fresh basil, ginger, coconut and ground peanuts, mixed up with Himalayan red rice, baked organic tofu and roasted kale. Unusual and totally delicious. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

There’s nothing traditional about this test-kitchen favorite. We’re using a mango-chili sauce to give an Indian flair to this hearty seared halloumi and grain bowl. Finished with a fresh cucumber salsa, the result is a speedy dinner that’s totally unique. -- To add chicken, salmon, shrimp or steak, see “ADD-PROTEIN” section below entrees. --

Cold weather calls for soup, and this Italian classic is one of our favorites. With white beans, fresh kale and cabbage cooked up in a rich tomato broth. Served up with a sprinkling of Pecorino Romano, it’s cooked from scratch in less than thirty minutes. -- To add chicken, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --