If you're aiming to hit more healthy eating goals for the new year or are just trying to save some time and money in the kitchen, these recipes are sure to help.
Food content creator and recipe developer Jenn Lueke joined "Good Morning America" on Monday equipped with dishes from her debut cookbook, "Don't Think About Dinner."
Lueke is well-known for her social media cooking series that helps home cooks tackle everything from grocery shopping to meal planning and kitchen prep.
Now, she's translating that expertise into her first ever title, which is filled with grocery lists and meal plans to create more than 125 recipes for every meal of the day.
Below, check out a few of her full recipes from the book's chapter on budget-friendly meals.
Ingredients
For the bean and poblano filling
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 large yellow onion, small-diced (about 3/4 cup)
2 medium poblano peppers, seeded and small-diced (about 2 cups)
Two 15-ounce cans black beans, drained and rinsed
For the tacos
Twelve 6-inch corn, almond, or chickpea flour tortillas
About 6 ounces cheddar or nondairy cheese, shredded (1 1/2 cups)
Creamy Cilantro Sauce (recipe below)
1 lime, quartered
Creamy Cilantro Sauce
1 cup roughly chopped fresh cilantro
1 garlic clove, roughly chopped
1 cup whole-milk or low-fat Greek yogurt
Juice of 1 lime
1 teaspoon kosher salt, plus more to taste
Directions
For the Creamy Cilantro Sauce: In a food processor or blender, combine the cilantro and garlic and blend on high speed until finely chopped, about 30 seconds, scraping down the sides as needed. Add the yogurt, lime juice, and salt, and blend on high speed until smooth, about 60 seconds. If needed, season with more salt.
Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 F. Brush 1 tablespoon of the oil on two sheet pans.
Make the bean and poblano filling: In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, and salt. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet or Dutch oven over medium heat. Add the onion and poblanos and cook until the onion is translucent and the peppers are softened, 6 to 8 minutes.
Add the black beans and reserved spice mixture and cook, stirring occasionally, until fragrant and the beans are softened, about 5 minutes. Mash the black beans gently with a potato masher or the back of a large spoon. Remove from the heat.
Assemble and bake the tacos: Wrap the stack of tortillas in one or two damp paper towels and microwave until softened and pliable, about 1 minute. Remove the tortillas from the towel and place them on the prepared sheet pans, flipping to lightly coat each side. Add 2 heaping tablespoons of the bean mixture to the center of each tortilla and spread with the back of a spoon, leaving a half-inch border. Top the tortillas with 2 tablespoons of the cheddar. Fold each tortilla in half, gently pressing down with a spatula to seal.
Bake until the cheese is melted and the tortillas are golden brown and crispy on one side, about 8 minutes. Carefully flip. Return to the oven, switching racks and rotating the sheet pans front to back, and bake until golden brown and crispy on the other side, about 5 minutes more. Let the tortillas cool on the pans for at least 5 minutes.
Set 3 tacos on each plate, drizzle with the sauce, and serve with a lime wedge for squeezing.
To store it: Refrigerate in a sealable container for up to 4 days or freeze for up to 3 months. For best results, store the stuffed but unbaked tacos and wait to bake you're until ready to enjoy them.
To reheat it: From the refrigerator, sear for 2 to 3 minutes per side on an oiled skillet over medium heat or microwave until warmed, 1 to 2 minutes. From the freezer, thaw in the refrigerator overnight, then sear or microwave until warmed.
"Every dream come true has an origin story, and this is mine. With tens of millions of views and thousands of remakes, this recipe is one of the reasons you're reading this book right now (it's even on the cover!). It really is that good -- and once you try this all-in-one dinner, you'll be hooked too," Lueke writes alongside this recipe.
"It practically cooks itself, bursting with flavor while cleverly sneaking in veggies that magically disappear and boasting creamy, lemony, coconut goodness in every mouthwatering bite. An 'I can't believe it's gluten- and dairy-free' favorite."
Ingredients
2 teaspoons dried oregano
2 teaspoons smoked paprika
Kosher salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
3/4 cup small-diced yellow onion
3 garlic cloves, minced
1 cup uncooked jasmine rice
2 cups low-sodium chicken broth
3/4 cup canned full-fat coconut milk (about half a well-shaken 13.5-ounce can)
3 cups shredded curly kale (about 4 1/2 ounces)
Juice of 1 lemon
Chopped fresh parsley
Directions
Preheat the oven to 375 F.
In a small bowl, combine the oregano, smoked paprika, 1 1/2 teaspoons salt, and the black pepper. Pat the chicken thighs dry with a paper towel and season both sides evenly with the herb-spice mixture.
Heat the oil in a 10- or 12-inch ovenproof saute pan or large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add the chicken and cook until golden brown and cooked through on the inside, 5 to 7 minutes per side. Transfer to a plate and set aside.
In the same pan, add the onion and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring frequently, until the onion and garlic are translucent and fragrant, 1 to 2 minutes.
Add the rice and toast, stirring frequently, until golden brown, 1 to 2 minutes. Add the broth, coconut milk, and a big pinch of salt, and stir to combine.
Bring to a simmer over medium heat. Add the kale and lemon juice, mix well, and cook until wilted, about 1 minute. Place the chicken on top and transfer to the oven. Bake, uncovered, until all the liquid is absorbed and the rice is fluffy, 15 to 20 minutes.
Serve the chicken thighs and rice on plates or in shallow bowls, and garnish with parsley.
Ingredients
For the chickpeas and cauliflower
1 1/2 tablespoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 medium cauliflower head cut into small florets or 10-ounce bag of florets (about 4 cups)
Two 15-ounce can chickpeas, drained and rinsed
3 tablespoons olive oil
1 lemon, halved
For the lemon dill sauce
1 cup whole-milk or low-fat Greek yogurt
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh dill
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more to taste
For the bowls
3 cups cooked white rice
Chopped fresh parsley
Finely chopped fresh dill
Directions
Preheat the oven to 425 F. Line a sheet pan with parchment paper.
Prepare the chickpeas and cauliflower: In a large bowl, stir together the oregano, basil, parsley, garlic powder, salt, and black pepper. Add the cauliflower, chickpeas, and oil, and toss until the cauliflower and chickpeas are fully coated in the spices. Transfer the mixture to the prepared sheet pan and spread out in a single layer. Place the lemon halves cut side down in the center of the sheet pan.
Bake until the chickpeas are crispy and the cauliflower is fork-tender, 18 to 20 minutes.
Meanwhile, make the lemon-dill sauce: In a small bowl, whisk together the yogurt, parsley, dill, oil, garlic powder and salt until combined.
When the cauliflower and chickpeas are done and the roasted lemon halves are cool enough to handle, carefully squeeze the lemon juice into the dill sauce, discarding the seeds. Stir to combine. If needed, season with more salt.
Assemble the bowls: Divide the rice among four bowls and top with the cauliflower and chickpeas. Drizzle with the lemon-dill sauce and garnish with fresh parsley and dill.
Lueke also shared three additional recipes with "GMA3" from her chapter on dishes that are better than takeout, starting with this savory and spicy noodle dish that utilizes one of her most-used pantry staples, Thai red curry paste.
Ingredients
1 tablespoon avocado oil
1 pound 90% lean ground pork
1 1/2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
5 green onions, sliced into 1-inch pieces
4 garlic cloves, minced
1 tablespoon Thai red curry paste (or more for added spice)
3 cups low-sodium vegetable broth
3/4 cup canned full-fat coconut milk (about half a well-shaken 13.5-ounce can)
2 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
8 ounces stir-fry rice noodles (such as pad Thai noodles)
Chopped fresh cilantro
Sesame seeds
1 lime, quartered
Directions
Heat the oil in a large lidded nonstick skillet over medium-high heat until shimmering. Add the ground pork and cook, stirring occasionally to break up the large chunks, until browned, 5 to 6 minutes. Stir in the ginger, salt, and black pepper. Add the green onions and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Transfer the mixture to a bowl with a slotted spoon and set aside.
Add and stir in the curry paste until fragrant, 20 to 30 seconds. Add the broth, coconut milk, and coconut aminos and bring to a simmer. Add the rice noodles and stir until the noodles are fully submerged in the liquid. (If needed, add up to half a cup water or additional broth.) Reduce the heat to medium, cover, and simmer, stirring occasionally to prevent sticking, until the noodles are softened, 5 to 7 minutes. Return the pork to the skillet and stir until combined.
Spoon the curried noodles into four bowls. Garnish with cilantro, a sprinkle of sesame seeds and lime wedges.
Ingredients
3 tablespoons avocado oil
1 large yellow onion, thinly sliced into half-moons
2 green bell peppers, cored, seeded, and thinly sliced
10 ounces white mushrooms, sliced (about 3 1/4 cups)
4 garlic cloves, minced
14 ounces shaved Angus steak
2 teaspoons tapioca flour or arrowroot starch (can substitute cornstarch)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
About 6 ounces mozzarella, shredded (1 cup)
Directions
Heat 2 tablespoons of the avocado oil in a 12-inch cast-iron skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until the onion is caramelized and the peppers are soft, 25 to 30 minutes, taking care not to burn them (reduce the heat to medium-low if needed).
Add a splash of water if the onion and peppers brown too quickly.
Reduce the heat to medium-low. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are softened, about 5 to 7 more minutes.
Create a well in the center of pan and add the remaining 1 tablespoon oil. Carefully add the steak and cook, stirring frequently, until it is cooked through and browned, about 2 minutes.
Add the tapioca flour, salt, and black pepper, and mix until well-combined.
Stir in the coconut aminos and reduce the heat to low. Sprinkle the mozzarella over the top, cover, and cook until the sauce is thickened and the cheese is melted, about 5 minutes.
Divide the steak and vegetables among four plates and serve.
Ingredients
For the tofu
One 14-ounce block firm tofu
2 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
2 tablespoons tapioca flour or arrowroot starch (can substitute cornstarch)
1 tablespoon toasted sesame oil
For the sauce
2 teaspoons tapioca flour or arrowroot starch (can substitute cornstarch)
1/3 cup coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
2 tablespoons rice vinegar
1 1/2 tablespoons pure maple syrup
1 tablespoon toasted sesame oil
4 garlic cloves, minced
For serving
3 cups cooked white rice
Green onions, thinly sliced
Sesame seeds
Directions
Prepare the tofu: Press the tofu block with a tofu press or wrap it in a clean kitchen towel or paper towels. Place the block on a plate and top with a heavy object, like a cast-iron pan or large can of tomatoes. Let sit until the excess liquid has drained, 15 to 20 minutes.
Preheat the oven to 400 F. Line a sheet pan with parchment paper.
In a medium bowl, whisk together the coconut aminos, tapioca flour, and sesame oil. Slice the pressed tofu block horizontally in half. Cut each half in a 4-by-4-inch grid into 16 cubes (32 cubes total). Add them to the coconut amino mixture and toss until evenly coated. Evenly space the coated cubes on the prepared sheet pan to prevent steaming in the oven. Discard any liquid remaining in the bowl. Bake until the outsides are browned and crispy, 20 to 25 minutes.
Meanwhile, make the sauce: In a small bowl, whisk together the tapioca flour and 1/4 cup cold water until you have a smooth slurry. Set aside. Heat a large sauté pan over medium heat. Add the coconut aminos, rice vinegar, maple syrup, sesame oil, and garlic, and cook, stirring often, until the sauce begins to bubble and thicken, about 2 minutes. Whisk in the tapioca mixture and cook until the sauce is sticky and thick, about 30 seconds. Add the crispy tofu to the skillet and gently mix to coat evenly with the sauce.
Spoon the rice into four bowls and top each bowl with about 8 pieces of the tofu. Garnish with green onions and sesame seeds.
Recipes reprinted with permission from the book "DON'T THINK ABOUT DINNER." Copyright © 2026 by Jenn Lueke. To be published on Jan. 13, 2026, by William Morrow, an imprint of HarperCollins Publishers.
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