Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
All Contributions from Shelli McConnell (140)
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See articleStir-Fried Udon Noodles with Mixed Vegetables
Is there anything better than a big bowl of slurpable noodles, tender veggies, and savory sauce? We certainly don’t think so! This oil-free stir-fry is packed to the brim with healthy ingredients without losing that classic comfort-food taste. Chewy udon noodles soak up the savory and spicy sauce while fresh carrots, snow peas, mushrooms, and […] -
See articleRoasted Garlic, Delicata Squash, and Farro Stew
Vampires beware! This scrumptious stew features a whole head of garlic that gets deliciously sweet and gooey as it roasts in the oven. The caramelized garlic paste melds with the savory broth to create a slurpable base that you won’t want to put down. Chunks of meaty delicata squash, earthy turnips, and tangy shallots are […] -
See articlePumpkin Risotto Frittata with Mushrooms
The natural sweetness of pumpkin plays well with the savory, earthy notes of fresh mushrooms in this rustic risotto frittata. A cast-iron skillet does double duty for cooking and keeping this hearty dish warm for serving. Fresh gremolata on the side adds color and bright flavor. Discover more recipes for a delicious and healthy vegan […] -
See articleHealthy Chocolate Hummus
Chocolate with chickpeas? Yes, please! This sweet and savory snack is a great way to satisfy your sweet tooth while still packing in tons of nutrient-dense ingredients. While traditional hummus uses tahini, garlic, and lemon juice to produce finger-licking-good flavors, this version features a tasty combination of almond butter, cinnamon, and maple syrup. The starchy […] -
See articleRice Vermicelli Bowls with Bok Choy and Adzuki Beans
This scrumptious one-pot recipe is packed to the brim with fresh ingredients to create a soupy noodle dish that’s similar to Vietnamese pho. A simple veggie broth is elevated with the addition of garlic, ginger, and crushed red pepper to really turn up the slurpability of the vermicelli noodles. Umami-rich enoki mushrooms and earthy bok […] -
See articleCreamy Vegan Chili Mac
A family-friendly FOK favorite, this cheesy chili mac is great for filling hungry tummies with healthy ingredients that taste like a special treat. Macaroni noodles are simmered with beans, diced tomatoes, and a slew of Southwest spices to make a delightful meat-free chili that’s enhanced with extra fiber and nutrients thanks to frozen peas and […] -
See articleKid-Friendly Chopped Salad
If it’s tough to get your little ones to eat their veggies, this tasty chopped salad will almost certainly do the trick. Fresh broccoli florets and hearty edamame beans are mixed with chewy rice, tart dried apricots, and juicy apples. The combination of different textures keeps each bite exciting and the omission of leafy greens […] -
See articleVietnamese Noodle Bowls with Ginger-Lime Meatballs
Hearty lentil meatballs seasoned with ginger and lime pair nicely with mai fun noodles, which are angel-hair thin and made with hearty brown rice. The baked meatballs get a spicy kick from bright red Fresno chiles (which you can omit if you’re sensitive to heat) and are enhanced with an extra squeeze of lime juice […] -
See articleBBQ Jackfruit Bowls with Texas Toast
These BBQ jackfruit bowls hit all the right notes for a great eating experience—chewy, zesty, crunchy, and colorful. Meaty jackfruit morsels are marinated in an oil-free BBQ sauce to absorb that classic smoky-sweet flavor, just minus the unhealthy ingredients. A bed of quinoa and broccoli slaw soaks up the excess sauce while quick-pickled red onions […] -
See articleVegan Barbacoa Fajitas
In traditional Mexican cooking, barbacoa refers to meat that’s slow-cooked in savory seasonings and shredded to fill tacos, enchiladas, or burritos. In this delectable plant-based version, portobello mushrooms and peppers take the place of meat but retain the classic smoky, chipotle-infused sauce that gives barbacoa its outstanding flavor. Homemade pickled onions add a delicious tang […] -
See articleFarro Pilaf with Veggies and Blackened Melon
Sweet melon is coated in blackened seasoning and grilled on the barbecue to create mouthwatering-good wedges of smoky, juicy fruit. A dollop of Cajun vegan mayo brings an extra layer of heat that pairs perfectly with the wilted greens and tomatoes. Add all that to a base of hearty farro, and you’ve got an incredibly […] -
See articleGrilled Corn Succotash
This succulent grilled corn succotash makes the most of corn season by grilling corn on the cob to smoky-sweet perfection before mixing the tender kernels with savory edamame and crunchy bell pepper. Grilled leek adds a subtle sweet tang to the succotash while lime juice, paprika, and fresh basil ties everything together with Southwestern flavors. […]
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