Rachael Ray's Non-profit Organization Yum-o!

Serves 4

Pureed roasted red peppers are the "sauce" for these Portobello Pizzas – they make an awesome afterschool or anytime snack!

Serves 2

A Greek-inspired take on nachos! Serve with Buffalo Chicken Meatballs to have a variety of snacks to munch on while cheering on your favorite team.

Serves 4

Serves 4-6

This hearty dish incorporates all the flavors of Sicilian cooking in one delicious stew! Be sure to serve with some crusty bread for mopping!

Serves 4

This recipe features seven different ways to prepare ranch dip – one for every day of the week! The ingredients listed are for the tangy ranch base. Check out the preparation instructions for additional ingredient ideas.

Serves 6

Rach goes heavy on the "dip" by turning this classic sandwich into a soup!

Serves 4

This delicious Asian-inspired party starter can also be made with chicken.

Makes about 8 appetizer-size portions

Serves 4

Serves 4-6

Serves 6

Serves 4

The eggs in this recipe are a new version of Birds in a Nest – the polenta being the nest here. The sausage dish dates back to Columbus. It’s an oldie but a goodie and better than ever when served with these eggs.

Tip from Rachael: Muffin tins hold six portions, so two people get two eggs or everyone gets 1 1/2 – your call. I could eat four all by myself, easy!

Rachael says, “This one is an updated version of shake and bake style chicken. The ranch dressing is made with buttermilk, which I always thought of as rich and fattening – not so! Buttermilk is very low in fat, as it is made from skim milk. This is one feel-good-about-it down-home supper.” Serve with Rachael's Peeler Salad, included in the recipe below.

Serves 4

Serves 4

12-year-old Derron made this recipe for his mom for Sunday dinner one time when she was feeling sick. After putting together a delicious pork roast sandwich for her, he even cleaned up the kitchen! Now that's a way to get mom feeling better!

Read more about Derron in Your Stories, here.

Serves 4-6

Rachael says, “Like chicken fingers and Buffalo-style anything, you can’t have too many nacho recipes! These nachos are topped with lots of veggies and are super satisfying. When it comes to cheese for my nachos or the use of cheese in general, I use less of good quality, strong flavor cheeses rather than more of reduced fat, flat-flavored cheeses.”

Serves 4

Rachael says, “Yup, here’s another recipe for chicken fingers. This one is a riff on everything bagels (my favorite). The chicken fingers are coated in everything crust (seeds, garlic and onion) then baked, not fried. Then they get dipped in a vegetable cream cheese sauce. High protein, low-carb fun!”

Serves 4

...because you just cannot have enough chicken finger recipes.

Serves 4

Rachael says, "The original recipe for Pretzel-Crusted Chicken, published in 365: No Repeats, remains one of the most popular in the literally thousands of meals I’ve written in the last decade. Here, it becomes a kid favorite, too, because I slice up the chicken breasts into the kid crowd pleaser: chicken fingers! I added zucchini sticks to the meal as well, swapped pretzels for whole wheat pretzels and cut back on the milk in the sauce by half and added chicken stock in its place."

Serves 4