Healthy Recipes Cooking Methods Quick & Easy Our 20 Best New Easy Recipes to Make This April By Dillon Evans Dillon Evans Dillon Evans fell in love with cooking at a very young age. He remembers the novel experiences of microwaving a bowl of oatmeal without his parents' permission and asking to make his mother's morning pot of coffee. These moments became catalysts for his interest in cooking and baking. EatingWell's Editorial Guidelines Published on April 4, 2024 Close Photo: Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell April is here, and so are all of our new culinary creations from March that you may have missed. No worries, though, because this collection features last month’s best easy dishes that need just three steps or less to make. Everything you’ll find in this roundup is rated with four- and five-star reviews by EatingWell readers, so we know you’ll love them. From a helping of our sweet Peanut Butter Yogurt Cup with Magic Shell Topping to our savory Baked Feta & Tomato Chickpeas, you’ll savor every bite of these mouthwatering recipes. 01 of 20 The Best Chicken Salad Recipe for Sandwiches Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster What’s the key to the best chicken salad? Use punchy, flavorful ingredients that pack in the flavor, like zesty herbs, acidic lemon juice, sharp onion or shallots. This herbaceous chicken salad recipe is perfect sandwiched between two slices of whole-wheat country bread, but don’t stop there! Enjoy it with crackers, in a wrap or serve it on top of greens. View Recipe 02 of 20 Baked Feta & Tomato Chickpeas Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This simple baked feta casserole recipe turns cherry tomatoes, feta cheese and chickpeas into a hearty, protein-rich vegetarian meal. After baking, it creates a savory-sweet tomato–olive oil sauce ideal for slathering on pita bread. Feta cheese in brine melts more readily compared to dry, crumbled feta, so it’s worth seeking out. For a different take, replace the chickpeas with creamy white beans. View Recipe 03 of 20 Harira (Moroccan Tomato, Lentil & Beef Stew) Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco Harira is a tomato-based soup featured at the center of many Moroccan tables during the month of Ramadan. It’s often enjoyed as part of iftar, or the meal served to break the fast each evening, along with dates, milk, hard-boiled eggs, semolina pancakes and chebakia (sesame cookies). This version features chickpeas, lentils, beef and noodles in a fragrant tomato broth, but there are endless variations on the soup. View Recipe 04 of 20 Peanut Butter Yogurt Cup with Magic Shell Topping Jessica Ball This easy, high-protein snack tastes just like a Reese’s peanut butter cup. You can conveniently make it in the yogurt container for quick cleanup. Alternatively, if you don’t have a single-serve container, scoop 1/2 cup yogurt from a larger container into a small bowl. Any nut or seed butter would work well in this four-ingredient recipe. View Recipe 05 of 20 Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This simple vegetarian pasta bake is rich in protein and comes together effortlessly in the slow cooker, for a convenient one-pot meal. The combination of sun-dried tomatoes, sun-dried tomato pesto and plenty of veggies delivers a mix of sweet and savory flavors with every bite. Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish. View Recipe 06 of 20 Crustless Caprese Quiche Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This light and fluffy crustless quiche is dotted with tomatoes, little bites of melty mozzarella and savory pesto. And the best part—it’s mixed, assembled and baked in a pie plate for easy cleanup. Enjoy as an easy breakfast or brunch option or serve for lunch or dinner with a mixed green salad on the side. View Recipe 07 of 20 5-Ingredient Brie and Blackberry Jam Grilled Cheese Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco This irresistible sandwich pairs creamy Brie cheese with a sweet-and-savory blackberry jam spread for the perfect ultra-quick lunch or dinner option. You can easily double the recipe using a medium pan, or use a sandwich press if you have one on hand. View Recipe 08 of 20 Sheet-Pan Chicken Thighs with Sweet Potatoes & Broccolini Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell Chicken thighs and sweet potato get crispy in the oven while broccolini roasts alongside in a foil packet for even cooking and easy cleanup. Pro tip: Place the chicken thighs in the corners of the baking sheet, where there is more air circulation, for crispy skin. View Recipe 09 of 20 Roasted Broccolini with Lemon & Parmesan Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall Broccolini, a hybrid of conventional broccoli and gai lan, or Chinese broccoli, is perfect for roasting. Here, we add freshly grated Parmesan, which coats the florets and helps the cheese melt into every bite. If the pan seems crowded, divide the broccolini between 2 large rimmed baking sheets and roast in the upper and lower third positions of your oven, rotating between racks halfway through. View Recipe 10 of 20 Spinach, Feta & Artichoke Tater Tot Casserole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and cleanup!) a breeze. Potato tots nestled on top add a crispy, golden crust. Be sure to squeeze as much moisture as you can from the frozen artichoke hearts and spinach to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts, you can use canned—just make sure to rinse them well to remove any excess salty brine. View Recipe 11 of 20 Pizza-Inspired Pasta Casserole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This easy, toss-together casserole offers all the flavors of a pepperoni pizza, with fusilli pasta absorbing the rich tomato sauce while mingling with gooey melted cheese and meaty pepperoni slices. For a meatless option, simply replace the pepperoni with sliced mushrooms and frozen bell peppers. Pair it with a Caesar salad for a complete meal. View Recipe 12 of 20 Creamy Chicken & Cauliflower Rice Casserole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This protein-rich, one-skillet dinner features tender chicken thighs baked on a bed of creamy cauliflower rice packed with meaty mushrooms. While chicken thighs are quick and convenient, you can substitute halved bone-in chicken breasts in their place. View Recipe 13 of 20 Spinach-Artichoke Egg in a Bagel Hole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell This riff on egg-in-a-hole, where a hole is cut into a slice of bread to hold and cook an egg, uses a bagel instead—so the hole’s already built in. The spinach-and-artichoke dip underneath the egg helps hold it in place and adds a creamy element to this easy breakfast (or breakfast for dinner!). View Recipe 14 of 20 Slow-Cooker Marry Me Chicken with Barley Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Fall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an added boost of veggies, plus barley which soaks up the sauce and makes this dish a complete meal all in one pot. Make sure the barley is completely submerged in the liquid so it cooks evenly. View Recipe 15 of 20 Chicken Alfredo & Broccoli Rice Casserole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This cheesy, creamy rice casserole is full of flavor and exactly what you’re looking for when you need a delicious, quick meal with little to no effort. Packages of microwaveable rice help to expedite the cooking process, but leftover rice works well too as an easy swap. View Recipe 16 of 20 Salsa-Topped Avocado Toast Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco Spin leftovers from taco night into this easy salsa-topped avocado toast for a quick snack or use it as a jumping-off point for breakfast by adding an egg on top. Single-serve packages of mashed avocado or guacamole can stand in for the fresh avocado. View Recipe 17 of 20 Creamy Pesto Shrimp with Gnocchi & Peas Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall This speedy dinner recipe combines shrimp with pillowy gnocchi, pesto and peas in a creamy sauce. Feel free to substitute the peas with other veggies such as broccoli or asparagus. For a bit of heat, sprinkle in some crushed red pepper, or garnish with grated Parmesan cheese to enhance the savory flavor. View Recipe 18 of 20 Asparagus with Balsamic & Parmesan Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster Elevate your main course with these tender-crisp asparagus spears drizzled with a glossy balsamic glaze and topped with Parmesan cheese. Try to find asparagus spears that are a medium thickness—slightly larger around than a pencil. Although thinner or thicker asparagus will work, be mindful that the cooking time may differ. View Recipe 19 of 20 Meatball Stroganoff Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This comforting meatball stroganoff is a breeze to prepare, thanks to packaged mini meatballs and a can of mushroom soup. Cooking the egg noodles directly in the pot alongside everything else adds convenience and an easy cleanup. If mini meatballs aren’t available, you can use larger frozen meatballs in their place. View Recipe 20 of 20 Eggs in Vodka Sauce Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle Drawing inspiration from the classic Italian recipe Uova al Purgatorio (Eggs in Purgatory), this easy one-pot meal melds tangy tomato sauce with perfectly poached eggs, ideal for sopping up with crispy toasted bread. We like to add a dash of heavy cream to give the sauce some added richness, but you can leave it out if you prefer. A garnish of chopped fresh basil or parsley, if you have it on hand, would be a welcome addition. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit