Start the new decade off right with these terrific recipes.


Monday: Rotisserie Chicken Carbonara

chicken carbonara
Credit: Photography by Johnny Miller

Regardless of your new year's plans, tomorrow will likely be tiring—and let's be real, you're probably still exhausted from making holiday dinners. Keep things easy and tasty today with a toss-it-together kind of dish (rotisserie chicken will save you so much energy).

Tuesday: Rachael Ray's Beef 'n' Bean Skillet Macho Nachos

beef 'n' bean skillet macho nachos
Credit: Photography by Kate Mathis

Whether you're staying in to watch the ball drop or having a night out on the town, a snacky dinner is just what you need to cap off the old year and usher in the new one. This skillet is loaded with flavor, from chili powder to pepper jack to fresh avocado. Need a cocktail pairing? We recommend our spicy cranberry margarita. Cheers!

Wednesday: Chicken Chipotle Chili

Chicken Chipotle Chili
Credit: Christopher Testani

Chili is the cure-all for many ailments, including hangovers and general winter cold. Enjoy a cozy New Year's Day in with this chunky, smoky bowl of heaven.

Recipe: Try our Chicken Chipotle Chili

Thursday: Charred Broccolini Tacos with Sweet Potatoes & Cashew Crema

Charred Broccolini Tacos with Sweet Potatoes & Cashew Crema
Credit: Photography by Victor Protasio

Today is for getting back into the swing of things—and kicking those resolutions into gear. Whatever version of healthy you want to attempt, these tacos will help you achieve it with lots of good-for-you veggies.

Friday: Arctic Char with Fresh Pea Salad

arctic char fresh pea salad
Credit: Photography by Johnny Miller

Keep the healthy vibes going with this delicious fish dish. Another positive: the whole meal takes less than 30 minutes. 2020's looking pretty darn good already.

Shopping List

For the rotisserie chicken carbonara:

  • 1 lb. spaghetti
  • 4 eggs
  • Parmesan
  • Bacon
  • Rotisserie chicken
  • Frozen peas

For the beef 'n' bean skillet macho nachos:

  • 2 tbsp. olive or vegetable oil
  • 1 lb. ground beef
  • Salt and pepper
  • 2 tbsp. (about 2 scant palmfuls) chili powder (like Gebhardt)
  • 2 tsp. (about 2/3 palmful) ground cumin
  • 2 tsp. (about 2/3 palmful) ground coriander
  • 1 small onion
  • 1 jalapeño chile
  • 2 large cloves garlic
  • 1 can (about 15.5 oz.) pinto beans
  • Yellow or blue corn tortilla chips
  • 1 cup (4 oz.) shredded pepper Jack or Monterey Jack
  • 1 cup (4 oz.) shredded Chihuahua cheese or mild cheddar
  • 1 tomato
  • 1 sprig fresh oregano or 1 tsp. dried oregano
  • Pickled jalapeño slices
  • A small handful of fresh cilantro or flat-leaf parsley leaves
  • 1 avocado
  • 1 lime
  • 2 scallions

For the chicken chipotle chili:

  • 2 tbsp. olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 1/2 lbs. chicken thighs
  • Salt and pepper
  • 1 chipotle in adobo with 2/3 tsp. adobo sauce
  • 1 tsp. dried oregano
  • 1-2 red bell peppers
  • 1-2 cups corn kernels
  • 1-2 cups chicken stock
  • 1-2 cans (14 to 15 oz. each) fire-roasted tomatoes
  • 1-3 cans (14 to 15.5 oz. each) black beans

For the charred broccolini tacos with sweet potatoes & cashew crema:

  • 1 1/2 cups raw cashews, plus 1/2 cup toasted cashews for garnish
  • 2 tsp. fresh lemon juice
  • 1 clove garlic
  • 2 bunches broccolini
  • 1 large sweet potato
  • 3 tbsp. olive oil
  • 8 small (6-inch) flour tortillas
  • Sliced red Fresno or red jalapeño chile
  • Lemon wedges

For the arctic char with fresh pea salad:

  • 5 tbsp. olive oil
  • 1 lemon
  • 2 tsp. fish sauce
  • 1 clove garlic
  • 1/4 tsp. sugar
  • 6 oz. fresh snap peas
  • 4 oz. snow peas
  • 6 radishes
  • 1/4 cup torn fresh mint leaves
  • 1/4 cup torn fresh basil leaves
  • 4 skin-on arctic char fillets (about 6 oz. each)