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These Bibimbap-Inspired Rice Bowls Pack 34 Grams of Protein Photo: Photographer: Fred Hardy, Food Stylist: Jennifer WendorfActive Time:30 minsTotal Time:30 minsServings:4 Nutrition Profile:Dairy-FreeHealthy PregnancyHigh-ProteinNut-FreeJump to Nutrition FactsIngredients2 tablespoons reduced-sodium soy sauce1 tablespoon gochujang1 tablespoon rice vinegar1 tablespoon honey1 teaspoon sesame oil1 teaspoon grated garlic3 small scallions2 tablespoons canola oil, divided 1 cup chopped white onion1 pound lean ground beef¼ teaspoon salt4 large eggs2 cups hot cooked brown rice2 small Persian cucumbers, thinly sliced1 cup matchstick carrots1 cup thinly sliced radish1 tablespoon toasted sesame seeds1 ½ tablespoons toasted sesame oilDirectionsCombine soy sauce, gochujang, vinegar, honey, sesame oil and garlic in a small bowl. Slice white and light green scallion parts on an angle about 1/4-inch thick (about 1/4 cup). Thinly slice dark green scallion parts on an angle (about 2 tablespoons).Heat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until softened and translucent, about 4 minutes. Add ground beef and salt; cook, stirring constantly to break the meat into crumbles, until browned, 4 to 5 minutes. Add the soy sauce mixture; cook, stirring often, until the sauce is slightly thickened and coats the meat, about 2 minutes. Stir in the white and light green scallion slices. Remove from heat and cover.In a separate large nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Crack eggs into the pan; cook until the whites are set and the edges are crispy, about 3 minutes. Remove from heat.Divide rice among 4 bowls. Top with beef mixture, cucumbers, carrots, radishes and the fried eggs. Sprinkle with the dark green scallion slices and sesame seeds. Drizzle evenly with toasted sesame oil.Originally appeared: EatingWell.com, September 2023Rate ItPrintNutrition Facts (per serving)599Calories32g Fat44g Carbs34g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Size1/2 cup rice, 3/4 cup beef mixture, about 1/4 cup each carrots, cucumbers & radish & 1 fried eggCalories599% Daily Value *Total Carbohydrate44g16%Dietary Fiber5g18%Total Sugars10gAdded Sugars5g10%Protein34g68%Total Fat32g41%Saturated Fat8g40%Cholesterol260mg87%Vitamin A5514IU110%Vitamin C12mg13%Vitamin D44IU11%Vitamin E3mg18%Folate69mcg17%Vitamin K37mcg31%Sodium711mg31%Calcium93mg7%Iron5mg28%Magnesium85mg20%Potassium819mg17%Zinc7mg64%Vitamin B123mcg125%Omega 31gNutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
22 Easy Three-Step Soup Recipes You'll Want to Make This FallTrending Videos Photo: Antonis AchilleosAs the days turn cooler, there is nothing better than a comforting bowl of soup to warm you up. From sweet potato to butternut squash, these cozy soups are jam-packed with fall produce. Seasonal recipes like Pumpkin Black Bean Soup and Creamy Roasted Cauliflower Soup come together with ease in just three simple steps or less.01of 22 Pumpkin & Black Bean Soup View RecipeFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.02of 22 Spaghetti Squash Soup with Sausage View RecipeCaitlin BenselThis easy soup is a great way to showcase the versatility of spaghetti squash. Sweet Italian sausage pairs well with the subtle sweetness of the squash. The broth that coats the thin strands of spaghetti squash is flavorful and light.03of 22 Slow-Cooker Vegetable & Chicken Meatball Soup View RecipeDon't skip cooking the onions for the meatballs. This step softens the onions so they more easily add their sweet flavor to the meatball mixture. Best part? This slow-cooker meatball soup only requires 25 minutes of hands-on time.04of 22 Slow-Cooker Creamy Butternut Squash-Apple Soup View RecipeThe sweetness of the Granny Smith apple shines through the creaminess of the blended butternut squash, a combination that is sure to whet appetites. Don't be afraid to keep blending the soup-more air yields tastier, frothier soup. Garnish with additional fresh rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favorite plant-based milk or yogurt instead.05of 22 Kale, White Bean & Pasta Soup View RecipePhotographer: Jen Causey, Food Stylist: Ali RameeThis veggie-packed kale, white bean and pasta soup is hearty and flavorful. Mashing beans into the soup gives it body and creaminess without actual cream. Serve this delicious vegetarian soup with a piece of crusty whole-grain bread on the side.06of 22 Roasted Carrot Soup View RecipeThis satisfying and healthy roasted carrot soup gets a flavor boost from roasted vegetables, including the carrots, as well as garlic, onions and ginger.07of 22 Stuffed Pepper Soup View RecipeJacob FoxInspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.08of 22 Creamy Roasted Cauliflower Soup View RecipeAntonis AchilleosThis roasted cauliflower soup recipe is the perfect balance of texture and flavor. Lemon juice adds brightness while crushed red pepper adds a touch of heat. Toasted nuts bring a bit of crunch to this creamy soup.09of 22 Broccoli-Cheddar Soup View RecipeJennifer CauseyThe creamy, tangy cheese in this broccoli-Cheddar soup melts beautifully and can be bound and thickened with rice flour to keep it gluten-free if needed. The broccoli stays green and adds texture to the pureed base. Enjoy as an appetizer soup or pair it with a green salad for a light dinner or lunch.10of 22 Chipotle Chicken & Vegetable Soup View RecipeThis healthy chicken and vegetable soup recipe is perfect for when you're in the mood for comfort food. The small amount of chipotle peppers in adobo sauce gives it a mild spice level. For a spicier soup, stir in up to 2 tablespoons chipotle peppers. Look for the small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.11of 22 Sausage & Lentil Soup View RecipeBrie GoldmanThis hearty sausage and lentil soup is flavorful and filling. Precooked lentils, steamed lentils or canned lentils all work well in this earthy fall soup.12of 22 Roasted Butternut Squash Soup View RecipeRoasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal.13of 22 Slow-Cooker French Onion Soup with Gruyère Toasts View RecipeFans of French onion soup who love it for its caramelized onions, beefy broth and cheesy toast topping won't be disappointed with this recipe, which offers all those elements plus a hands-on time of only 20 minutes.14of 22 Red Lentil Soup with Saffron View RecipeJacob FoxThis hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.15of 22 Chicken & Root Vegetable Soup with Wild Rice View RecipePhotographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen SpollenThis chicken and root vegetable soup will fill you up with chicken and nutty wild rice paired with your favorite root vegetables. Try butternut squash for sweeter notes, or celeriac or parsnip for an earthier flavor.16of 22 Green Chile Chicken Pozole View RecipePhotographer: Jen Causey; Food Stylist: Ail Ramee; Prop Stylist: Claire SpollenThis Mexican-style soup features chicken thighs, hominy and roasted poblano peppers, which add depth of flavor and a little heat. Oregano, coriander and garlic give this simple soup a lovely aroma to whet your appetite.17of 22 Berbere-Spiced Lentil & Turnip Soup View RecipeLeigh BeischGenerally a mix of cayenne, garlic powder, cumin, cardamom, fenugreek, allspice, cinnamon, coriander and more, the Ethiopian spice blend berbere adds heat and loads of flavor to this satisfying green lentil soup. Look for it with other spices at well-stocked grocery stores.18of 22 Creamy Turkey & Vegetable Soup View RecipeFred HardyThis comforting creamy turkey soup is a great way to repurpose your Thanksgiving leftovers. The vegetables are perfectly tender and the broth is creamy and flavorful—a perfect soup for when there's a chill in the air!19of 22 Cream of Turkey & Wild Rice Soup View RecipeGot leftover cooked chicken or turkey? Cook up a pot of soup! This low-sodium soup recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.20of 22 Easy Chicken & Broccoli Soup View RecipeJennifer CauseyThis easy chicken and broccoli soup is creamy and luscious, but still light. The broccoli florets absorb the creamy soup base, while the chicken stays tender. This is the perfect soup to make on a busy weeknight when you have leftover roast chicken or rotisserie chicken on hand. While the recipe calls for chicken breasts, if thighs are what you have on hand, feel free to use those.21of 22 Curried Carrot Soup View RecipeIf you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before supper.22of 22 Vegan Pumpkin Soup View RecipeThis vegan pumpkin soup, filled with spices and creamy cashews, can make an easy weeknight dinner or be elevated to a vegan main dish worthy of a holiday dinner by serving it in a hollowed-out freshly roasted pumpkin.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
14 Cozy One-Pot Chicken Dinners to Make This FallTrending Videos Photo: Antonis AchilleosKeep the post-dinner load of dishes light when you make these comforting and cozy fall recipes. They can be made in just one pot for easy cleanup. Plus, each dinner is also packed with some of autumn's most delicious ingredients like cabbage, kale and potatoes. Recipes like our One-Pot Chicken & Cabbage Soup and Garlic Chicken Thighs with Olives & Potatoes are convenient, filling and flavorful.01of 14 Carrot, Snow Pea & Chicken Stir-Fry View RecipeThis healthy snow pea and chicken stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or soba noodles.02of 14 Creamy Chicken, Brussels Sprouts & Mushrooms One-Pot Pasta View RecipePhotography / Kelsey Hansen, Styling / Sammy MilaYou'll only have to dirty one pot in this easy pasta recipe that cooks chicken and vegetables right along with the noodles. Plus, by using the exact amount of water you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, giving you delectably creamy results.03of 14 One-Pot Chicken & Cabbage Soup View RecipeAntonis AchilleosThis simple yet flavorful chicken cabbage soup is perfect for enjoying on a cold day. Sherry vinegar adds a touch of brightness and pairs well with the medley of vegetables. Serve with crusty bread.04of 14 Garlic Chicken Thighs with Olives & Potatoes View RecipeBright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.05of 14 Rosemary Chicken with Sweet Potatoes View RecipeChicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter—making this recipe perfect for weeknight cooking.06of 14 Slow-Cooker Chicken & White Bean Stew View RecipeThis load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.07of 14 Creamy Chicken & Mushrooms View RecipeWhether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.08of 14 Chicken Thighs with Couscous & Kale View RecipeOne-pot meals, like this all-in-one chicken thigh, kale and Israeli couscous recipe, are perfect for nights when you want to keep cleanup to a minimum. Look for Israeli couscous--small pearl-shaped pasta made from semolina flour--near other Middle Eastern dry goods in well-stocked supermarkets or specialty-foods stores.09of 14 Chicken-Sausage & Kale Stew View RecipeA splash of vinegar is a long-standing chef's trick for soups. Added just before you serve the soup, vinegar brightens the taste considerably. Use your favorite style of chicken sausage to add variety to this dish.10of 14 Creamy Skillet Chicken with Spinach & Mushrooms View RecipeMarty BaldwinChicken cutlets are topped with a spinach-mushroom cream sauce for a flavorful yet healthy dinner. Serve over pasta or grains to soak up the sauce.11of 14 Curried Chicken & Cabbage Soup View RecipePhotographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali RameeThe Madras curry powder gives this curried chicken soup a bit of heat, but you can use a mild curry powder if you prefer.12of 14 Cranberry-Balsamic Chicken Thighs View RecipeTo round out this healthy chicken dinner recipe, put some farro on to cook before you start cooking the chicken. Add some steamed broccoli and serve with a glass of pinot noir.13of 14 One-Pot Chicken & Broccoli Pasta View RecipeJennifer CauseyThis creamy chicken and broccoli pasta makes for a quick and easy weeknight dinner. We opt for small shells in this recipe, but any other small pasta, like orecchiette, would work, too.14of 14 Hearty Chicken Stew View RecipePerfect on cold winter nights, this hearty chicken stew recipe will warm you right up. Serve it with some homemade biscuits for a filling meal.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
12 Heart-Healthy 20-Minute Dinners for Weight LossTrending Videos These flavorful dinner recipes help you stay on track with your goals while supporting your heart health. Each serving has no more than 575 calories and at least 6 grams of fiber to keep the meal refreshing but satisfying. Plus, these meals are made with low amounts of saturated fat and sodium to align with a heart-healthy eating pattern. You can enjoy easy, flavorful and nutritious recipes like our Mahi-Mahi Fish Tacos and Stuffed Sweet Potato with Hummus Dressing in just 20 minutes or less.01of 12 Chickpea & Quinoa Grain Bowl View RecipeIt seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!02of 12 Mahi-Mahi Fish Tacos View RecipeIn this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. The creaminess of the avocado sauce complements the crisp crunch of the jicama, and it's all pulled together in 20 minutes.03of 12 Mixed Greens with Lentils & Sliced Apple View RecipeThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give them a rinse before adding them to the salad.04of 12 Stuffed Sweet Potato with Hummus Dressing View RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!05of 12 Avocado Tuna Spinach Salad View RecipeGreg DuPreeAvocado adds creaminess while sunflower seeds provide texture and crunch in this easy tuna-spinach salad.06of 12 Speedy Scallion-Ginger Salmon Cakes View RecipePhotography / Fred Hardy, Styling / Ruth BlackburnThese speedy scallion-ginger salmon cakes are perfect for busy weeknights. Salmon is flavored with refreshing ginger and scallions, while water chestnuts add a crisp bite. The sesame-ginger sauce is creamy and cooling. You can cook salmon fillets for these easy salmon cakes or use canned salmon to keep it simple.07of 12 Edamame & Veggie Rice Bowl View RecipeThe ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.08of 12 Loaded Black Bean Nacho Soup View RecipeJazz up a can of black bean soup with your favorite nacho toppings, such as cheese, avocado and fresh tomatoes. A bit of smoked paprika adds a bold flavor kick, but you can swap in any warm spices you prefer, such as cumin or chili powder. Look for a soup that contains no more than 450 mg sodium per serving.09of 12 Chopped Salad with Chicken & Creamy Chipotle Dressing View RecipePhotography / Jennifer Causey, Styling / Melissa Gray / Kay ClarkeThis chopped salad with chicken is smoky and zesty thanks to the creamy chipotle dressing. Cilantro adds a pop of freshness to each bite.10of 12 Tex-Mex Pasta Salad View RecipeA light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.11of 12 Spinach & Dill Pasta Salad View RecipeEdamame gives this veggie-packed vegan pasta salad a bit of feel-full protein. Serve topped with extra freshly ground pepper, if desired.12of 12 Italian Penne with Tuna View RecipeNeed a quick pasta dish that's flavorful and colorful? This penne pasta dinner-for-two combines leeks, baby spinach, tuna and sun-dried tomatoes--and it's ready in just 20 minutes!Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
19 Three-Step Casseroles You'll Want to Make for DinnerTrending Videos Photo: Sara HaasCasseroles are already convenient meals, but these recipes make them even easier. In only three steps or less, you can have a meal packed with lean protein and lots of veggies on the dinner table with little to no stress. Meals like our Stuffed Pepper Casserole and Creamy Spinach & Feta Chicken Casserole are what simple, but flavorful, dinner dreams are made of.01of 19 Stuffed Pepper Casserole View RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleYou won't be stuffing any peppers for this stuffed pepper casserole, but you will be enjoying the sweet and smoky combination of flavors coming from bell peppers, fire-roasted tomatoes, smoked paprika and ground beef. You can use precooked rice from the package or leftover brown rice if you have it. If using leftover rice, you will need about 1 1/2 cups.02of 19 Chicken & Zucchini Casserole View RecipePhotographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors HallThis baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it's a great way to get the kids to eat their veggies.03of 19 Cheesy Ground Beef & Cauliflower Casserole View RecipeJason DonnellyGround beef and cauliflower combine to create a hearty weeknight casserole that both kids and adults will love. Serve with tortilla chips and sour cream.04of 19 Slow-Cooker Chicken & Pinto Bean Enchilada Casserole View RecipePhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyThis slow-cooker meal is comfort food at its best: the layers of tortillas, cheese and sauce meld together into a cozy casserole inspired by the flavors in enchiladas. The top tortilla layer gets beautifully crispy in the slow cooker. We use pinto beans, but you could easily swap in black beans.05of 19 Skillet Caprese Chicken Casserole for Two View RecipeBrie PassanoAll the flavors of a caprese salad—mozzarella, tomatoes and basil—are featured in this one-skillet dinner. The addition of chicken and pasta adds depth and heartiness to this tasty meal. This recipe was adapted from our popular Skillet Caprese Chicken Casserole to serve two instead of six.06of 19 One-Pot Cheesy Pasta Bake View RecipeJennifer Causey; Styling: Heather Chadduck HillegasThis easy skillet pasta bake is a surefire family hit. Pasta and meat sauce topped with mozzarella cheese will make everyone at the table happy, and the all-in-one-pot technique will have the cook smiling pretty. Cooking the pasta in the meat sauce not only lessens the amount of dishes you have to do and the time it takes to get dinner done, but the starches in the pasta thicken the sauce—without you having to do a single extra thing.07of 19 Creamy Spinach-&-Feta Chicken Casserole View RecipeSara HaasInspired by the flavors of spanakopita, here we put a spin on spinach pie and turn it into a casserole. Adding chicken provides protein, while plenty of garlic and onions add flavor. This recipe calls for 8 sheets of phyllo dough, so there's no need to cover them to keep them moist when assembling. If your sheets are larger than your dish, cut them or fold them in half so they fit.08of 19 Green Chile Rotisserie Chicken Casserole View RecipePhotographer: Jen Causey, Food Stylist: Melissa GrayThis green chile rotisserie chicken casserole features tender rotisserie chicken with lots of tender vegetables. The corn adds a nice pop of sweetness, while the rice helps absorb some of the flavors. A crunchy topping of crushed tortilla chips finishes off this comforting, Southwestern-inspired casserole.09of 19 Chicken Fajita Casserole View RecipePhotographer: Rachel Marek, Food stylist: Holly DreesmanThis chicken fajita casserole combines classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner. Chicken thighs are tender and flavorful, but chicken breast or leftover chicken will work well too. Serve this easy casserole topped with your favorite fixings, like sour cream, avocado, salsa and/or chopped tomato.10of 19 Cheesy Meatball Casserole View RecipeJen CauseyThis cheesy meatball casserole is a family favorite, with basil adding flavor to the meatballs and grated onion adding moisture. Melted mozzarella cheese tames the spice, but feel free to cut back or eliminate the crushed red pepper if you prefer a milder dish.11of 19 Salmon Noodle Casserole View RecipePhotographer: Brie Goldman, Food Stylist: Charlie WorthingtonThis salmon noodle casserole is filled with creamy pasta, chunks of salmon and plenty of vegetables for a well-rounded meal. Dijon mustard flavors the dish, complementing the salmon and asparagus.12of 19 Chicken Casserole with Pineapple, Peppers & Rice View RecipePhotography / Kelsey Hansen, Styling / Sammy MilaPrecooked brown rice adds a boost of protein and fiber to this healthy casserole—versions of which are sometimes called "Hawaiian Chicken"—while also saving prep time. Pineapple and red bell pepper provide color throughout the dish and lend a sweet flavor to counterbalance the fresh ginger and soy sauce.13of 19 Nacho Cauliflower Casserole View RecipePhotographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Josh HoggleThis cauliflower casserole is inspired by nachos and stuffed with tender roasted cauliflower, sweet red pepper and brown rice. Salsa helps bind the ingredients together, along with melted cheese. Crushed tortilla chips on top add crunch. Serve with the suggested garnishes, or add your own favorite toppings to complete the dish.14of 19 Spinach & Mushroom Tortellini Bake View RecipeThis cheesy tortellini bake is a dish the whole family will love--it's filled with sweet-tasting marinara, mushrooms and spinach and topped with melted cheese. Complete the meal, plus get in another vegetable serving, by adding a side of broccoli or a small green salad.15of 19 Mom's Creamy Chicken & Broccoli Casserole View RecipeBrian Woodcock; Styling: Cindy BarrThis lightened-up creamy chicken casserole is packed with veggies. The sauce at the heart of this family-friendly casserole uses fat-free milk with a combination of fat-free Greek-style yogurt and a little mayonnaise to give it body.16of 19 Philly Chicken Cheesesteak Casserole View RecipeDiana ChistrugaThis Philly chicken cheesesteak casserole tastes just like the classic sandwich version but in casserole form. We swapped out the beef for ground chicken and added pasta to bring this quick one-skillet dinner together.17of 19 French Onion Dip Chicken & Rice Casserole View RecipeGreg DupreeThis creamy French onion dip chicken and rice casserole topped with crispy potato chips is perfect for game day or whenever you want a comforting meal the whole family will love.18of 19 Sloppy Joe Casserole View RecipeLike sloppy Joes? Then you'll love this sloppy Joe casserole recipe. This kid-friendly dinner has the classic sloppy Joe flavors kids love, while parents will like all the veggies that are packed in to make it a healthy meal.19of 19 Creamy Rotisserie-Chicken Noodle Casserole View RecipePhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisThis creamy chicken noodle casserole recipe is inspired by our popular Creamy Chicken Noodle Soup with Rotisserie Chicken by Karen Rankin. We use store-bought rotisserie chicken to cut down on cooking time. This casserole is cozy and delicious.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
Use-All-the-Zucchini Creamy Rotisserie Chicken Pasta Bake Photo: Photographer: Fred Hardy, Food Stylist: Jennifer WendorfActive Time:25 minsTotal Time:45 minsServings:6 Nutrition Profile:Egg-FreeHigh-ProteinNut-FreeSesame-FreeSoy-FreeJump to Nutrition FactsIngredients12 ounces whole-wheat penne1 (8 ounce) package reduced-fat cream cheese, softened¾ cup shredded low-moisture part-skim mozzarella cheese, divided⅓ cup grated Parmesan cheese2 teaspoons Dijon mustard1 teaspoon grated lemon zest½ teaspoon crushed red pepper½ teaspoon salt, divided¼ teaspoon ground pepper1 cup half-and-half2 tablespoons extra-virgin olive oil¾ cup chopped yellow onion2 large zucchini, quartered lengthwise and sliced on an angle1 teaspoon grated garlic2 cups shredded rotisserie chicken2 tablespoons chopped fresh basil, plus more for garnishDirectionsPreheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.Bring a large pot of water to a boil. Cook pasta according to package directions. Drain well.Meanwhile, combine cream cheese, 1/4 cup mozzarella, Parmesan, mustard, lemon zest, crushed red pepper, 1/4 teaspoon salt and pepper in a large bowl. Gradually add half-and-half, stirring constantly until combined (the mixture will be slightly lumpy).Heat oil in a Dutch oven over medium-high heat. Add onion and the remaining 1/4 teaspoon salt. Cook, stirring often, until softened, about 4 minutes. Add zucchini and garlic; cook, stirring occasionally, until the zucchini is tender and browned in some spots, 8 to 10 minutes; remove from heat. Add the cream cheese mixture, the pasta, chicken and basil; stir to combine. Transfer to the prepared baking dish; sprinkle evenly with the remaining 1/2 cup mozzarella. Cover with foil; bake until warmed through, about 20 minutes. Garnish with additional basil leaves, if desired; serve warm.Originally appeared: EatingWell.com, September 2023Rate ItPrintNutrition Facts (per serving)540Calories26g Fat54g Carbs30g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe6Serving Size1 1/2 cupsCalories540% Daily Value *Total Carbohydrate54g20%Dietary Fiber8g29%Total Sugars6gProtein30g60%Total Fat26g33%Saturated Fat11g55%Cholesterol98mg33%Vitamin A1127IU23%Vitamin C21mg23%Vitamin D3IU1%Vitamin E1mg9%Folate39mcg10%Vitamin K11mcg9%Sodium744mg32%Calcium280mg22%Iron3mg17%Magnesium39mg9%Potassium479mg10%Zinc2mg18%Vitamin B121mcg42%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
19 High-Protein Anti-Inflammatory Dinners That Are Ready in 30 Minutes or LessTrending Videos From stressing your digestive system to lowering your energy levels, the pesky symptoms of chronic inflammation can be difficult to deal with. Luckily, there are plenty of healthy foods out there like fruits, whole grains, legumes and vegetables to work as nourishing, inflammation-fighting machines. We've taken those ingredients and packed them into these satisfying dinners that also have at least 15 grams of protein per serving to help you stay full for longer. Recipes like our Fish Taco Bowls with Green Cabbage Slaw and Spinach Salad with Quinoa, Chicken & Fresh Berries are delicious, nutritious and ready to eat in just 30 minutes or less.01of 19 30-Minute Roasted Salmon Tacos with Corn & Pepper Salsa View RecipeSara HaasA honey-and-chipotle glaze gives this roasted salmon a sweet and spicy kick. If you have time, consider grilling or broiling the corn for a few minutes for additional flavor. Short on time? Thawed frozen corn can be used in place of fresh.02of 19 Cucumber Salad Sandwich View RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleWho said you couldn't put a salad on a sandwich? Flavor this creamy cucumber filling with your favorite fresh herbs, tangy feta cheese and lemon. Salting the cucumber then patting it dry removes some of the moisture from the cucumber so the filling doesn't make the bread too soggy. If you like crispy bread, toast it first for extra crunch.03of 19 Herby Fish with Wilted Greens & Mushrooms View RecipeThis healthy fish recipe makes a tasty and easy weeknight meal. Serve with wild rice or roasted potatoes.04of 19 Fish Taco Bowls with Green Cabbage Slaw View RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyFresh salsa verde, green cabbage and avocado all contribute to the vibrant green color of this light and bright fish taco bowl. We love the mild flavor and firm, meaty texture of halibut but any firm white fish like mahi mahi or tilapia will work well in its place. We garnish this flavorful taco bowl with cilantro, but if you want to take it a step further, try toppings like sprouts or watermelon radishes for even more bright green color.05of 19 Green Goddess Ricotta Pasta View RecipePhotographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleWe take the flavors of green goddess dressing—lemon, anchovy and herbs—and use them as the base for a colorful, bright pasta sauce. We like a mix of basil, chives, parsley and tarragon, but you can mix herbs depending on what you have on hand. Adding ricotta to the sauce creates a luscious, velvety texture, while the acidity from the lemon juice balances out the creaminess. We use shells, which hold the pools of sauce well, but you could easily swap in another noodle if you prefer. To amp up the veggies even more, try adding asparagus or peas to the dish.06of 19 These Tilapia Fish Tacos Will Transport You to the Beach View RecipePhotographer: Robby Lozano, Food Stylist: Jennifer WendorfThese refreshing and quick tilapia fish tacos are tender and packed with a flavor that will take you straight to the coast. Corn or flour tortillas work well here. We love the mild flavor of tilapia, but any white, flaky fish like cod or haddock will work well in its place.07of 19 Super Green Pasta View RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyPack in your veggies with this quick and easy green pasta. Plenty of kale and spinach transform into a vibrant green sauce once cooked and blended with basil, pine nuts and Parmesan cheese for a pesto-like flavor. Enjoy this easy vegetarian pasta as is, or add grilled chicken or white beans for a boost of protein.08of 19 This Anti-Inflammatory Chicken & Beet Salad Is Ready in 15 Minutes View RecipePHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY, PROP STYLIST: SHELL ROYSTERTart cherry juice concentrate adds flavor and helps fight inflammation when teamed up with other anti-inflammatory foods like beets and walnuts in this quick salad. Buying packaged cooked beets cuts down on time (and mess!). Look for them in the produce section where other prepared vegetables are sold.09of 19 This 5-Ingredient Creamy Green Pea Pesto Pasta Packs in 15 Grams of Protein View RecipePHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY, PROP STYLIST: SHELL ROYSTERMint and peas are a natural pairing in this creamy pasta dish. It works well as a vegetarian main dish or can be divided into smaller portions as a side dish. If you have pine nuts on hand, sprinkle them over the top for a little crunch. If you like your pesto to be totally smooth, process it a little longer, scraping down the sides of the bowl as you go. Parmesan cheese grated fresh with a microplane grater will give you the best results.10of 19 Spinach Salad with Quinoa, Chicken & Fresh Berries View RecipePhotographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessIf you're packing this grain bowl for work, combine the dressing ingredients in a small container. When you're ready to eat, shake the dressing well, add it to the salad and toss. If you don't have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette. Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.11of 19 Lemon-Caper Black Cod with Broccoli & Potatoes View RecipeIn this healthy black cod recipe, cooking the fillets skin-side down makes it easy to keep them intact when you flip them. Be sure to pat the fish dry before cooking—it's the key to getting the skin crispy. The black cod is served alongside roasted broccoli and potatoes for a satisfying, 30-minute dinner.12of 19 This 15-Minute Arugula & Cucumber Salad with Tuna Is a Light & Simple Dinner Idea View RecipePhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterSpicy baby arugula pairs with crisp Persian cucumbers and celery in this refreshing salad. Italian Castelvetrano olives offer a mild, buttery flavor that doesn't compete with the flavor of the tuna. If you want more punch from your olives, Niçoise olives or Kalamata olives work well too.13of 19 Grilled Salmon & Vegetables with Charred Lemon-Garlic Vinaigrette View RecipeJacob FoxThis grilled salmon recipe paired with grilled vegetables and a charred lemon-garlic vinaigrette captures the flavor of summer with smoky flavor from the grill. Asparagus and zucchini are quick and easy to grill and pair nicely with the salmon.14of 19 This 15-Minute Chicken & Cabbage Salad Is a No-Cook Dinner Winner View RecipePhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterBest known as a Vietnamese dipping sauce, nước chấm typically combines sugar, lime juice and fish sauce, striking the perfect balance between sweet, sour and salty. Here it ties together crunchy vegetables, tons of fresh herbs and cooked chicken breast for a refreshing chicken salad. Serve combined with glass noodles or inside a lettuce leaf. For a slightly different take, swap out the cooked chicken for thin slices of grilled steak.15of 19 Chicken Caesar Salad Wraps View RecipePhotographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleThese chicken Caesar salad wraps make for a quick, easy lunch or dinner. We like a mix of romaine and kale for texture and color, but you can use one or the other if you prefer. Romaine will not hold well once dressed, so we recommend making this wrap up to 1 day in advance or the leaves will get soggy. Parmesan crisps act as another crouton-like element—use store-bought crisps or make your own with our Parmesan Crisps recipe.16of 19 These Grilled Vegetable & Black Bean Farro Bowls Are on the Table in 25 Minutes View RecipePhotographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell RoysterThese bowls are filled with all the hearty goodness of a black bean and veggie burrito, minus the tortilla. Nutty, chewy farro takes the place of rice, and the veggies are grilled with a zesty lime vinaigrette. The bowls are delicious at room temperature, but you can also heat the beans with a splash of vegetable broth and reheat the vegetables in a small skillet.17of 19 Seared Sesame-Tuna Bowls View RecipeThis tuna bowl is quite an easy recipe you'll want to make again and again. Black sesame seeds make this dish look dramatic because they provide contrast against the fish, but if you can't find toasted black sesame seeds, you can use toasted white sesame seeds. The flavor will be the same.18of 19 Ginger White Fish & Cabbage View RecipeUse any firm white fish you like in this ginger white fish and cabbage recipe—halibut, cod and sea bass would all work well. Steaming the fish results in tender and moist fillets. The crispy garlic-chile oil adds delicious spice; if you prefer a milder flavor, use red Fresno chile instead of Thai chile.19of 19 Salmon & Avocado Salad View RecipeTender salmon tops a hearty salad of red cabbage, carrots and avocados tossed with a creamy dill vinaigrette in this quick, easy dinner.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
17 High-Fiber Vegetarian Slow-Cooker Dinners for FallTrending Videos Vegetables are the stars of these flavorful slow-cooker recipes. Packed with nutritious fall ingredients like cabbage, sweet potatoes and kale, each of these dishes has at least 6 grams of fiber per serving to help fill you up faster and keep you satisfied longer. Plus, these tasty meals are meat-free, making them perfect for those following a vegetarian eating pattern. With the turn of a knob or press of a button (and a little patience), recipes like our Slow-Cooker Vegetable Minestrone Soup and Slow-Cooker Vegan Butternut Squash Soup with Apple can be comforting dinner options to help you embrace that autumnal coziness.01of 17 Slow-Cooker Vegetable Minestrone Soup View RecipeA winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor.02of 17 Slow-Cooker Vegan Chili View RecipeGrab your crock pot for this hearty and easy vegan chili, which is chock-full of great-tasting and good-for-you ingredients, including pinto and black beans, red pepper, tomatoes and butternut squash. Once a little chopping is done, all you have to do is dump the ingredients in the slow cooker, making this colorful veggie chili the perfect weeknight dinner. A garnish of fresh avocado and chopped cilantro is a nice touch.03of 17 Slow-Cooker Vegan Butternut Squash Soup with Apple View RecipeYou'll never guess this crock pot butternut squash soup recipe is just dump-and-go simple. The boost of flavor from maple syrup, apple-cider vinegar and spices makes all the difference! Serve this light soup as an appetizer for a vegetarian Thanksgiving feast or with a salad and crusty bread for weeknight dinners.04of 17 Slow-Cooker Vegetarian Lasagna View RecipeSure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.05of 17 Vegetarian Pinto Bean Sloppy Joes View RecipeThis vegetarian Sloppy Joe recipe uses pinto beans and a heap of veggies tossed in a sweet, tangy sauce for the filling of a tad messy kid-friendly sandwich you can make in your slow cooker.06of 17 Slow-Cooker Black Bean-Mushroom Chili View RecipeBlack beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.07of 17 Slow-Cooker Bean, Kale & Barley Soup View RecipePHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLENBeans and kale are packed into each bite of this hearty slow-cooker soup. Barley adds a chewiness to provide texture, while dried mushrooms lend an earthiness and depth. Finishing with acidic lemon juice brightens the flavors.08of 17 Slow-Cooker Tofu Lo Mein View RecipeCrisp-tender veggies cooked in a sweet Asian sauce and served with noodles and tofu is a refreshingly different slow cooker dinner. Removing the excess moisture from the tofu helps it soak up the sauce, giving the unassuming ingredient full flavor.09of 17 Slow-Cooker Vegetarian Chili View RecipeGrab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner.10of 17 Sweet Potato & Barley Chili View RecipeIf you're ready for something different, try this hearty slow-cooked chili made with sweet potato, pearled barley, and red beans.11of 17 Southwestern Sweet Potato Stew View RecipeThis hearty Southwestern-inspired stew may take a while in your slow cooker, but it's so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your tastebuds and keep you full for hours.12of 17 Slow-Cooker Quinoa Salad with Arugula & Feta View RecipeChock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add texture and flavor to this Mediterranean diet recipe.13of 17 Slow-Cooker Dal Makhani View RecipeUsing a slow cooker for this dal curry recipe is brilliant—the lentils cook until they're perfectly tender. For the creamiest results, use whole urad dal (versus split), which you can get online or at Indian markets. This particular bean breaks down beautifully, giving the dish its rich, creamy texture. For a stovetop variation, see below. Serve it over rice with Indian-style green chutney and a side of plain yogurt.14of 17 Slow-Cooker Kale & White Bean Stew View RecipeAli RedmondWarm up to a hearty bowl of soup made with winter vegetables and protein-rich white beans. Comforting spices like oregano and thyme build flavor, while Parmesan provides an irresistibly savory finish.15of 17 Slow-Cooker Curried Sweet Potato & Cauliflower with Coconut & Cashews View RecipePhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyTopped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired.16of 17 Slow-Cooker Cabbage Soup with Sherry View RecipeVictor ProtasioSherry adds sweetness and flavor to this slow-cooker vegetarian cabbage soup. It's balanced nicely by the crushed red pepper, fire-roasted tomatoes and a pop of acidity from the sherry vinegar. Potatoes give the soup heft and substance. Serve with crusty bread.17of 17 Slow-Cooker Green Minestrone with Fennel & Parmesan View RecipePhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyA strip of Parmesan rind in the broth gives this minestrone soup a deep, layered flavor, and fresh fennel adds a bright anise note. You don't need much pesto here—swirl in just enough to tint the broth and release its fresh-basil scent. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
If You're a Fan of the Soup, You'll Love This French Onion QuesadillaActive Time: 1 hr 5 minsTotal Time: 1 hr 5 minsServings:4 Nutrition Profile:Egg-FreeHigh-ProteinNut-FreeSesame-FreeSoy-FreeJump to Nutrition FactsIngredients2 tablespoons plus 2 teaspoons canola oil, divided2 medium yellow onions, thinly sliced (about 4 cups)2 teaspoons sherry vinegar½ cup unsalted beef broth1 teaspoon chopped fresh thyme½ teaspoon ground pepper1 cup shredded Gruyère cheese⅛ teaspoon salt4 (6 inch) whole-wheat tortillasDirectionsHeat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onions; cook, stirring often, until caramelized and golden brown, 40 to 50 minutes, reducing heat as needed so the onions don't burn.Increase the heat to medium-high; stir in vinegar. Cook, stirring constantly, until the liquid evaporates, about 30 seconds. Stir in broth, thyme and pepper. Cook, stirring constantly, until the liquid is reduced completely, 2 to 3 minutes. Transfer the onion mixture to a medium heatproof bowl. Wipe the pan clean. Add cheese and salt to the onion mixture; toss to combine.Place tortillas on a clean work surface. Top half of each tortilla with a heaping 1/4 cup onion mixture. Fold tortillas in half, pressing gently to flatten.Heat 1 teaspoon oil in the skillet over medium heat. Add 2 quesadillas; cook, turning once, until golden, 2 to 3 minutes per side. Transfer to a cutting board; tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and 2 quesadillas. Cut into wedges and serve.Photographer: Carson Downing, Food stylist: Annie Probst, Prop Stylist: Joseph Wanek To make ahead Refrigerate onions (Steps 1 & 2) in an airtight container for up to 4 days.Originally appeared: EatingWell.com, September 2023Rate ItPrintNutrition Facts (per serving)322Calories19g Fat31g Carbs13g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Size1 quesadillaCalories322% Daily Value *Total Carbohydrate31g11%Dietary Fiber4g14%Total Sugars5gProtein13g26%Total Fat19g24%Saturated Fat6g30%Cholesterol31mg10%Vitamin A282IU6%Vitamin C9mg10%Vitamin D7IU2%Vitamin E2mg13%Folate25mcg6%Vitamin K8mcg7%Sodium460mg20%Calcium325mg25%Iron1mg6%Magnesium48mg11%Potassium278mg6%Zinc2mg18%Vitamin B121mcg42%Omega 31gNutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
17 High-Protein Casseroles for Weight LossTrending Videos Photo: Rachel MarekWhether you're looking for something simple that feeds the whole family, a dinner that leaves plenty of leftovers or a tasty dish to keep you full for the rest of the night, these flavorful casserole recipes are here to do the job. Nutritious ingredients like lean proteins, legumes and whole grains bring these casseroles at least 15 grams of protein and 6 grams of fiber per serving to help you feel energized and satisfied. Plus, each serving has at most 575 calories to support your healthy eating goals while helping you stay nourished. Try our Lasagna with Slow-Roasted Tomato Sauce or Cheesy Black Bean & Quinoa Skillet Casserole for a delicious, cozy meal you'll want to make again and again.01of 17 Beef & Black Bean Nacho Casserole View RecipeSara HaasHominy adds a chewy texture in this healthy casserole, which draws flavor inspiration from nachos. Crushed corn tortilla chips add a crunchy layer to complete the dish. Mild, medium and hot green chiles all work well, so choose what you like best depending on your heat preference.02of 17 Lasagna with Slow-Roasted Tomato Sauce View RecipeSlow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor—which is then enhanced by the umami in onions, Parmesan and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.03of 17 Chicken Tamale Casserole View RecipeIn this Tex-Mex casserole inspired by chicken tamales, a saucy chicken filling with a soft polenta or grits topping is baked in a casserole dish. While it can't take the place of true tamales, it certainly makes for an easy and scrumptious weeknight dinner.04of 17 Shrimp and Cauliflower Bake View RecipeThis quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.05of 17 Cheesy Black Bean & Quinoa Skillet Casserole View RecipeRachel MarekThis Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.06of 17 Slow-Cooker Chicken & Pinto Bean Enchilada Casserole View RecipePhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyThis slow-cooker meal is comfort food at its best: the layers of tortillas, cheese and sauce meld together into a cozy casserole inspired by the flavors in enchiladas. The top tortilla layer gets beautifully crispy in the slow cooker. We use pinto beans, but you could easily swap in black beans.07of 17 Anti-Inflammatory Lemony Salmon & Orzo Casserole View RecipeStacy k. Allen, Props: Julia Bayless, Food Stylist: Ana KelleyThis lemony salmon and orzo casserole is a one-dish dinner that's packed with omega-3 fatty acids—a polyunsaturated fat in salmon that can help tame inflammation and may even help lower blood pressure. Here, omega-3-rich salmon sits on top of an orzo mixture that bakes in the oven, instead of boiling on the stovetop, absorbing all the bright and lemony flavors while it cooks.08of 17 Beef & Black Bean Pasta Bake View RecipeThis hearty casserole features ground beef, beans, and pasta baked in a flavorful tomato sauce and topped with cheese and sour cream. Kids will love it!09of 17 Skillet Green Chile-Chicken Enchilada Casserole View RecipeThis 45-minute enchilada recipe is bursting with chicken, tomatoes, tomatillos, chile peppers, and cheese, and because it's a one-skillet casserole, cleanup is a breeze.10of 17 Chicken Parmesan Casserole View RecipeWe took the best parts of chicken Parmesan—ooey-gooey cheese, crispy breadcrumbs and plenty of tomato sauce—and spun them into an easy family-friendly casserole.11of 17 Cheesy Meatball Casserole View RecipeJen CauseyThis cheesy meatball casserole is a family favorite, with basil adding flavor to the meatballs and grated onion adding moisture. Melted mozzarella cheese tames the spice, but feel free to cut back or eliminate the crushed red pepper if you prefer a milder dish.12of 17 Two-Bean Enchilada Casserole View RecipeThis classic and comforting dish is easy to make on a busy weeknight. Serve this casserole with your favorite toppings, like shredded lettuce, olives or tomatoes.13of 17 Salmon Noodle Casserole View RecipePhotographer: Brie Goldman, Food Stylist: Charlie WorthingtonThis salmon noodle casserole is filled with creamy pasta, chunks of salmon and plenty of vegetables for a well-rounded meal. Dijon mustard flavors the dish, complementing the salmon and asparagus.14of 17 Nacho Cauliflower Casserole View RecipePhotographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Josh HoggleThis cauliflower casserole is inspired by nachos and stuffed with tender roasted cauliflower, sweet red pepper and brown rice. Salsa helps bind the ingredients together, along with melted cheese. Crushed tortilla chips on top add crunch. Serve with the suggested garnishes, or add your own favorite toppings to complete the dish.15of 17 Caprese Casserole View RecipeSara HaasThis healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don't skip the balsamic vinegar at the end—it's a bright finishing touch.16of 17 Tuna Casserole with Orzo, Eggplant & Feta View RecipeTuna casserole is a timeless comfort-food recipe; this one incorporates eggplant, artichoke hearts, oregano, olives and feta cheese for a Greek-inspired flair.17of 17 Chicken, Peppers & Pasta Casserole View RecipeYou can assemble this healthy chicken casserole before you leave for a party and pop it in the oven at the host's house. Or bake it at home and bring it along--it's delicious at room temperature too.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
27 High-Fiber Vegetarian Dinners to Help Lower Blood SugarTrending Videos Photo: Will DickeyThese flavorful dinner recipes can help you stay full and satisfied for the rest of the night. Plant-based ingredients like dark leafy greens, root vegetables, legumes and whole grains give these dishes at least 6 grams of filling fiber per serving to help support heart health, gut bacteria and balanced blood sugar levels. Plus, these high-fiber meals are made with sodium-conscious ingredients and low amounts of saturated fats to fit a diabetes-appropriate eating pattern. Recipes like our Rotini with Creamy Pumpkin Pasta Sauce and Vegetarian Mushroom Paprikash are satiating, nutritious and veggie-packed dinners you're sure to love.01of 27 Lemony Lentil & Chard Soup View RecipePhotography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige HicksThis satisfying lemony bowlful was inspired by the lentil soup served at the now-closed Lebanese restaurant La Shish in West Bloomfield, Michigan. It keeps well but will thicken, so you may want to thin it with a bit of water or broth when reheating. Serve with warm whole-wheat pita.02of 27 Rotini with Creamy Pumpkin Pasta Sauce View RecipeWill DickeyThis creamy pumpkin pasta sauce, spiked with fresh herbs and Parmesan cheese, is a great fall alternative to traditional tomato-based sauce. Here, we serve it with pasta, but it can also be used on pizza or as a dipping sauce alongside fresh-baked breadsticks.03of 27 Creamy Spinach Orzo View RecipePhotography / Caitlin bensel, Food Styling / Emily Nabors Hall, Prop Styling / Julia BaylessThis creamy spinach orzo pasta dish is light, quick and easy. The fresh basil truly shines through and complements the spinach in this vegetarian pasta dinner.04of 27 Vegetarian Mushroom Paprikash View RecipeMeaning "with paprika" in Hungarian, paprikash is a creamy spiced stew traditionally made with meat. We've chosen mushrooms to give this vegetarian paprikash a hearty bite. Using a mix of varieties gives you a good spectrum of textures and flavors.05of 27 Ful Medames (Stewed Fava Beans) View RecipeJenny HuangFul (or fool) medames is a dish of seasoned mashed fava beans topped with raw vegetables. While it's prepared in homes across the Middle East, it's considered to be the national dish of Sudan. This recipe hails from Rocky Mountain Sudanese in Aurora, Colorado. Serve with warm pita bread for scooping.06of 27 Vegetarian Chopped Power Salad with Creamy Cilantro Dressing View RecipeBrie PassanoThis healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.07of 27 Green Goddess Sandwich View RecipeVictor ProtasioThis green goddess sandwich is a fresh and satisfying sandwich. The dressing packs a flavorful punch with capers and lemon juice. The cucumber and sprouts add nice crunch, and the seasoned avocado brings in the creaminess.08of 27 Roasted Brussels Sprouts Pasta with Lemon View RecipeJennifer CauseyThis Brussels sprouts pasta features roasted Brussels sprouts for a boost of flavor. The char of the sprouts is balanced by lemon juice for a bright, healthy pasta dish. If you can't find whole-wheat fusilli, regular fusilli is an easy substitution.09of 27 Cajun-Spiced Tofu Tostadas with Beet Crema View RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatCrumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.10of 27 Tofu, Mushroom & Bok Choy Soba Noodle Bowls View RecipeGreg DuPreeSoba noodles are made with whole-grain buckwheat, upping the fiber count in these brothy bowls and adding nutty flavor. Thick and chewy udon noodles make a good alternative.11of 27 Chickpea Pasta with Mushrooms & Kale View RecipeGreg DuPreeLoading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.12of 27 Butternut Squash & Black Bean Enchiladas View RecipeGreg DuPreeA crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.13of 27 Pantry Peanut Noodles View RecipeJacob FoxChoose your own adventure with these noodles! They're delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.14of 27 Cauliflower Fajita Skillet View RecipeJacob FoxThinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you'd get at a restaurant.15of 27 Beet, Mandarin & Farro Salad View RecipeGreg DuPreeChef Jose "JoJo" Ruiz serves up sustainable seafood in "coastal cuisine"—featuring Mediterranean flavors like the combo of citrus, feta and parsley here—at his San Diego restaurants Lionfish and Serēa. Multicolored beets make this farro salad a pretty addition to any table, but if you're short on time, store-bought cooked beets (found in the refrigerated produce section) are just as delicious here.16of 27 Farro & Vegetable Bowls with Lemon-Shallot Herb Sauce View RecipePhotographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay ClarkeThese hearty grain bowls make the perfect lunch or dinner. You can use any assortment of roasted vegetables you like. The herb sauce adds brightness, while chopped pistachios provide crunch. Use any leftover sauce as a spread on a sandwich or drizzle over fried eggs.17of 27 Skillet Mac & Cheese with Zucchini & Pimiento View RecipeJacob FoxSweet and mild pimiento peppers add a little zest to this skillet mac and cheese, while zucchini boosts the veggie count. Here we boil the pasta a little less than usual, until just shy of al dente, so it doesn't overcook in the oven.18of 27 Tomato, Corn & Basil Spaghetti Salad View RecipeFred HardyThis bright spaghetti salad makes the most of summer produce. Zucchini and corn get charred on the grill, while cherry tomatoes add freshness and color. Tossing the pasta in the tangy lemon-feta vinaigrette while it's warm helps it absorb the flavors better. Serve this pasta as a vegetarian main or serve alongside grilled chicken or shrimp.19of 27 Farro Risotto with Mushrooms & Greens View RecipeGreg DuPreeGuests who choose to wander around Oak Hill Café in Greenville, South Carolina, know that chef David Porras has his own farm out back. This dish is a tasty way he uses up stems from leafy greens, flowers from bolted herbs, and other odds and ends from his copious beds.20of 27 Vegan Quinoa Chili View RecipePhotographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen RankinThis light but filling vegan quinoa chili is packed with fresh veggies, with quinoa and black beans adding protein and fiber. Complete this easy one-pot dinner with vegan cheese, dairy-free yogurt or your favorite chili toppings.21of 27 Buffalo Chickpea Salad View RecipePhotographer: Rachel Marek, Food stylist: Lauren McAnellyWe took all the flavors you know and love from Buffalo wings and used them in this plant-based chickpea salad. Celery adds a satisfying crunch, while blue cheese provides a cooling element to balance the spicy sauce. Serve on top of leafy greens or use as a sandwich filling.22of 27 Cast-Iron Personal Veggie Pizza View RecipeAli RedmondThese mini pizzas are a quick and healthy way to enjoy this classic dish. Packed with plenty of veggies, and using a quick homemade sauce and dough, you get a complete meal and a perfect pizza portion that also works great as an option for leftovers.23of 27 Fusilli with Green Sauce & Burst Cherry Tomatoes View RecipePhotographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay ClarkeThis vegetarian dinner is packed with flavor, thanks to a lemon-herb shallot sauce. The herbaceous green sauce uses plenty of fresh herbs, including cilantro, dill and parsley. Use any leftover sauce as a dressing for grain bowls and salads.24of 27 Watermelon Poke Bowl View RecipeBrittany ConerlyThis vegetarian poke bowl swaps out fish for watermelon that soaks up a savory marinade of tamari, garlic and ginger. Black rice adds texture, crispy cucumber and edamame round out the bowl, and a spicy mayo drizzle ties it all together.25of 27 Sheet-Pan Sweet Potato Fajitas View RecipeGreg DupreeThese vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture.26of 27 Winter Greens Bowl View RecipeAli RedmondThis one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.27of 27 Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas View RecipeAndrea MathisFeeling stressed after a busy day? Unwind with a bowl of this comforting soup, which contains ingredients—like red bell peppers and peanuts—that can help combat inflammation caused by too much stress.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
20 Slow-Cooker Chicken Dinners You Can Prep in 30 Minutes or LessTrending Videos With these chicken recipes, 30 minutes or less of prep earlier in the day can earn you delicious depth of flavor at dinnertime. Whether you want a warm, veggie-packed soup or a spicy and zesty rice or noodle dish, these slow-cooker meals are here to make the most out of your poultry without any unnecessary extra effort. Recipes like our Slow-Cooker Chicken & Pinto Bean Enchilada Casserole and Slow-Cooker Vegetable & Chicken Meatball Soup are easy to make and will have you looking forward to dinner.01of 20 Slow-Cooker Chicken & Pinto Bean Enchilada Casserole View RecipePhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyThis slow-cooker meal is comfort food at its best: the layers of tortillas, cheese and sauce meld together into a cozy casserole inspired by the flavors in enchiladas. The top tortilla layer gets beautifully crispy in the slow cooker. We use pinto beans, but you could easily swap in black beans.02of 20 Slow-Cooker Vegetable & Chicken Meatball Soup View RecipeDon't skip cooking the onions for the meatballs. This step softens the onions so they more easily add their sweet flavor to the meatball mixture. Best part? This slow-cooker meatball soup only requires 25 minutes of hands-on time.03of 20 Slow-Cooker Chicken & Brown Rice with Roasted Corn & Black Beans View RecipePhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyWith plenty of spice from ground cumin, cayenne and paprika and the bit of char that frozen roasted sweet corn brings to the dish, you won't miss the browning step in this easy load-and-go recipe. If frozen roasted corn isn't available, substitute regular.04of 20 Sweet-and-Sour Chicken Bowls View RecipePhotographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessBone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow-cooked to fork-tender perfection. Sear the chicken thighs in batches to avoid overcrowding the pan and hindering browning. Though we swoon over the superiorly moist meat, the real magic lies within the sauce, which masters the balance of savory and sweet. For a burst of freshness, we add a simple cabbage slaw that rounds out the meal with a satisfying crunch. To get an extra dose of veggies, pair it with sugar snap or snow peas.05of 20 Salsa Verde Slow-Cooker Chicken View RecipeAli RemdondChicken breasts are transformed when they get slow cooked in salsa verde. Shredding the chicken and returning it to the sauce ensures the end result is juicy and delicious. Serve the shredded meat over brown rice or use as a filling for tacos or enchiladas.06of 20 Slow-Cooker Spicy Red Pepper Chicken View RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatThis chicken has all the flavors of piri piri chicken, a Portuguese dish that usually marinates in a seasoned bell pepper sauce for hours before being grilled. Our take braises in a slow cooker first, then hits the broiler to get a little char.07of 20 Slow-Cooker Chicken with Rosemary & Mushrooms over Linguine View RecipeThe classic pairing of shallots and mushrooms gives this easy slow-cooker chicken recipe a timeless quality that's sure to please everyone at your table. Swirling the stock and flour together at the beginning is a pro tip for creating a thick sauce that moistens the final dish and helps all the ingredients come together.08of 20 Slow-Cooker Chicken & Rice Bowls View RecipeA bowl of tender shredded chicken, hot cooked rice and slightly spicy black beans served with fresh toppings is a meal that will satisfy anytime. Make this slow-cooker chicken dish on the weekend and reheat throughout the week for easy at-work lunches or dinner at the end of a long day. For a variation, swap the brown rice for a grain medley.09of 20 Slow-Cooker Chicken Soup with Zucchini & Hominy View RecipeThis excellent chicken soup--packed with hearty, nutritious ingredients--is easy to make and may become your new standby. It makes enough to freeze a portion for easy lunches or when you need to deliver food to someone in a pinch.10of 20 Slow-Cooker Chicken & Vegetable Noodle Soup View RecipeThis slow-cooker chicken noodle soup fits nicely into the Mediterranean diet thanks to plenty of vegetables, lean chicken breast and whole-wheat pasta. Pair it with a salad and toasted whole-grain bread for an easy, healthy dinner.11of 20 Slow-Cooker Chicken Cacciatore with Polenta View RecipeThis rustic stew cooks all day in the slow cooker so you can come home to a comforting, hot dinner. Not a fan of polenta? Try this healthy chicken dinner over pasta instead.12of 20 Slow-Cooker Chicken, Spinach & White Bean Stew View RecipeAli RedmondWarm up to a comforting bowl of chicken stew scented with thyme, oregano and smoked paprika. Adding spinach and white beans provides a hearty dose of fiber that will keep you satisfied until the next meal.13of 20 Slow-Cooker Lemon-Pepper Chicken Thighs with Broccolini View RecipeWhat if you could have tender, slow-cooker chicken thighs and crisp Broccolini to feed four with 10 minutes of hands-on time and eight common ingredients? Now, you can, and here's the recipe to prove it. Garnish with fresh oregano leaves and additional kosher salt and black pepper, if desired.14of 20 Slow-Cooker Chicken & White Bean Stew View RecipeThis load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.15of 20 Slow-Cooker Chicken Marsala View RecipeThis slow-cooker chicken Marsala recipe gets its full flavor from plenty of mushrooms and fragrant shallots. Whole-wheat pasta soaks up the rich sauce. Round it out with a simple green salad for a comforting healthy dinner.16of 20 Slow-Cooker Buffalo Chicken Chili View RecipeAli RedmondIf you like Buffalo wings, you'll love the flavors in this warm, hearty chili that comes together easily in the slow cooker. Sour cream helps cut the heat, but you could also use plain strained yogurt.17of 20 Slow-Cooker Peanut-Achiote Chicken & Vegetables View RecipeLeigh BeischThis satisfying dish has a depth of flavor that belies its short ingredient list. Sazón seasoning typically includes coriander, cumin and oregano—look for one that also has achiote (annatto). The ground seeds of the evergreen Bixa orellana shrub, achiote gives the dish a bright orange hue. These blends, along with jarred sofrito, can be found with other Latin ingredients at most grocery stores.18of 20 Slow-Cooker Sichuan Chicken with Scallions & Baby Bok Choy View RecipeSichuan peppercorns give this brothy slow-cooker chicken dish a distinctive lemony, mouth-numbing flavor. Unrelated to peppercorns, they're the dried berries of the prickly ash tree. Look for them in specialty markets and online. If you've never had them before, try one first and add more or less to taste. Serve with sesame baby bok choy (which takes just a few minutes to prep) and Chinese noodles for an easy, healthy dinner that'll get you out of your same-old-chicken-dish rut.19of 20 Slow-Cooker Chicken & Honey-Glazed Root Vegetables View RecipeThis beautiful slow-cooker chicken dish should be a standby for day-of decisions to host dinner. In the spring, substitute baby white turnips and baby carrots for the regular varieties. To reduce prep time, cut the vegetables the night before; refrigerate. Place in the slow cooker with the browned chicken the next day.20of 20 Slow-Cooker Chicken Pot Pie View RecipeWe took all the flavors of classic pot pie and made it super-easy to pull together in the crock pot. Look for ready-to-bake biscuits with minimal ingredients to keep it healthy. Biscuits tend to be high in sodium, so we advise only half a biscuit per serving if you're watching your salt intake.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
Spinach Salad with Quinoa, Chicken & Fresh Berries Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessActive Time:10 minsTotal Time:10 minsServings:2 Nutrition Profile:Egg-FreeGluten-FreeHigh-ProteinSesame-FreeSoy-FreeJump to Nutrition FactsIngredients3 cups fresh baby spinach or mixed greens1 cup cooked quinoa⅔ cup chopped cooked chicken breast½ cup fresh blueberries or sliced fresh strawberries½ ounce crumbled feta cheese (2 Tbsp.)2 tablespoons sliced almonds, toasted2 tablespoons extra-virgin olive oil1 tablespoon white wine vinegar¼ teaspoon Dijon mustard½ teaspoon honey½ teaspoon kosher saltDirectionsPlace spinach, quinoa, and chicken in 2 (1-quart) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately.Originally appeared: Cooking Light Power Bowls IssueRate ItPrintNutrition Facts (per serving)410Calories22g Fat31g Carbs23g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe2Serving Size1 1/2 cups spinach, 1/2 cup quinoa, 1/3 cup chicken, 1/4 cup berries, 1 Tbsp. cheese, and 1 Tbsp. almondsCalories410% Daily Value *Total Carbohydrate31g11%Dietary Fiber6g21%Total Sugars6gAdded Sugars1g2%Protein23g46%Total Fat22g28%Saturated Fat4g20%Sodium860mg37%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
Lemony Chicken & Kale Brown Rice Bowl Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessActive Time:15 minsTotal Time: 1 hr 15 minsServings:1 Nutrition Profile:Dairy-FreeEgg-FreeGluten-FreeHigh-ProteinNut-FreeSesame-FreeSoy-FreeJump to Nutrition FactsIngredients1 (4 ounce) boneless, skinless chicken breast1 tablespoon fresh lemon juice2 teaspoons Dijon mustard¼ teaspoon kosher salt, divided¼ teaspoon black pepper, divided1 garlic clove, minced½ cup microwavable brown rice2 teaspoons chopped fresh parsley1 teaspoon lemon zest2 teaspoons olive oil2 cups coarsely chopped lacinato kale2 teaspoons fresh orange juice2 tablespoons prepared guacamole¼ cup navel or blood orange slicesDirectionsCombine chicken, lemon juice, mustard, 1/8 teaspoon salt, 1/8 teaspoon pepper and garlic in a large ziplock plastic bag; seal. Chill 1 hour, or let stand at room temperature 30 minutes.Heat brown rice according to package directions. Stir in parsley, lemon zest and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.Heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add chicken, and cook until a thermometer inserted in thickest portion registers 165°F, about 4 minutes per side; transfer to a cutting board, and cut into slices.Reduce heat to medium. Add kale to pan, and cook, stirring occasionally, until softened, about 3 minutes. Stir in brown rice mixture and orange juice; cook, stirring often, until heated through, about 1 minute. Place kale mixture in a bowl. Top with chicken, guacamole, and orange slices.Originally appeared: Cooking Light Power Bowls IssueRate ItPrintNutrition Facts (per serving)419Calories18g Fat34g Carbs31g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe1Serving Size2 cups kale mixture, 4 oz. chicken, 2 Tbsp. guacamole, and 1/4 cup orange slicesCalories419% Daily Value *Total Carbohydrate34g12%Dietary Fiber6g21%Total Sugars7gProtein31g62%Total Fat18g23%Saturated Fat3g15%Sodium836mg36%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
One-Pot Chicken with Farro Is Packed with 44 Grams of Protein Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessActive Time:20 minsTotal Time: 1 hrServings:6 Nutrition Profile:Dairy-FreeEgg-FreeHigh FiberHigh-ProteinNut-FreeSesame-FreeSoy-FreeJump to Nutrition FactsIngredients12 bone-in, skinless chicken thighs (about 2 1/4 lb.)1 tablespoon apple cider vinegar¼ teaspoon black pepper2 teaspoons dried oregano, divided1 ¼ teaspoons kosher salt, divided2 tablespoons olive oil, divided1 cup chopped yellow onion1 large red bell pepper, cut into 2-in.-long, 1/2-in.-thick strips1 large green bell pepper, cut into 2-in.-long, 1/2-in.-thick strips5 garlic cloves, minced½ teaspoon saffron threads (optional)½ teaspoon ground cumin2 ½ cups unsalted chicken stock1 ½ cups uncooked farro, rinsed and drained1 (14.5-oz.) can unsalted diced tomatoes, drained6 large pimiento-stuffed green olives, sliced1 cup frozen petite green peas Fresh flat-leaf parsley leaves (optional)DirectionsCombine chicken, vinegar, black pepper, 1 teaspoon oregano and ¼ teaspoon salt in a bowl; turn to coat chicken on all sides. Let stand 20 minutes; drain.Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 6 thighs to pan in a single layer; cook until well browned, about 3 minutes per side. Transfer chicken to a plate. Repeat process with remaining 1 tablespoon oil and remaining 6 chicken thighs.Reduce heat to medium. Add onion, bell pepper and garlic to pan; cook, stirring often, until tender, about 10 minutes. Stir in saffron (if using), cumin, 1 teaspoon oregano and 1 teaspoon salt; cook 1 minute. Stir in stock, farro and tomatoes. Increase heat to high; bring to a boil. Return chicken and accumulated juices to pan. Reduce heat to medium-low; cover and cook until chicken is done, about 20 minutes.Stir in olives. Cook, uncovered, until farro is tender and most of the liquid has been absorbed, about 8 minutes. Stir in peas; cook until peas are tender, about 3 minutes. Garnish with parsley, if desired.Originally appeared: Cooking Light Power Bowls IssueRate ItPrintNutrition Facts (per serving)516Calories14g Fat49g Carbs44g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe6Serving Size2 chicken thighs and 1 cup farro mixtureCalories516% Daily Value *Total Carbohydrate49g18%Dietary Fiber10g36%Total Sugars5gProtein44g88%Total Fat14g18%Saturated Fat3g15%Sodium756mg33%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
Sweet-and-Sour Chicken Bowls Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessActive Time:20 minsTotal Time: 3 hrs 20 minsServings:6 Nutrition Profile:Dairy-FreeEgg-FreeHigh-ProteinNut-FreeJump to Nutrition FactsIngredients2 ½ pound bone-in, skinless chicken thighs¼ cup cornstarch1 tablespoon canola oil2 scallions¼ cup unsalted ketchup¼ cup honey2 tablespoons reduced-sodium soy sauce2 teaspoons grated fresh ginger 2 teaspoons minced garlic¾ teaspoon kosher salt½ cup plus 1 Tbsp. rice vinegar, divided2 (8.8-oz.) pouches precooked microwavable brown rice3 cups packaged cabbage-and-carrot coleslaw¾ cup thinly sliced radishes 1 tablespoon toasted sesame oilDirectionsPlace chicken thighs in a large ziplock plastic freezer bag; sprinkle with cornstarch, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off excess cornstarch.Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until browned. Place in a 5- to 6-quart slow cooker.Thinly slice green parts of scallions; set aside. Finely chop white parts of scallions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt and 1/2 cup vinegar in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on HIGH for 3 hours, or on LOW for 7 hours and 30 minutes, until chicken is tender and cooked through. Remove chicken from slow cooker; cool slightly. Carefully remove bones from each thigh; discard bones.Heat rice according to package directions. Stir together coleslaw, radishes, sesame oil and remaining 1 tablespoon vinegar in a large bowl.Spoon cooked rice into bowls. Top with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with scallion slices.Originally appeared: Cooking Light Power Bowls IssueRate ItPrintNutrition Facts (per serving)482Calories14g Fat48g Carbs41g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe6Serving Sizeabout 1/2 cup rice, 1/2 cup coleslaw mixture, 1 1/2 chicken thighs, and 3 Tbsp. sauceCalories482% Daily Value *Total Carbohydrate48g17%Dietary Fiber3g11%Total Sugars16gAdded Sugars12g24%Protein41g82%Total Fat14g18%Saturated Fat3g15%Sodium752mg33%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
These Quick Gochujang Pork & Rice Bowls Are on the Table in a Flash Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessActive Time:20 minsTotal Time:20 minsServings:4 Nutrition Profile:Dairy-FreeDiabetes AppropriateEgg-FreeHeart HealthyHigh-ProteinNut-FreeJump to Nutrition FactsIngredients2 tablespoons toasted sesame oil12 ounces lean ground pork¾ cup finely chopped white onion¾ cup chopped scallions, divided4 garlic cloves, finely chopped⅓ cup water2 tablespoons gochujang2 tablespoons reduced-sodium soy sauce1 tablespoon light brown sugar2 (8.8-ounce) packages precooked microwavable brown rice2 tablespoons chopped fresh cilantro2 tablespoons rice vinegar4 lime wedgesDirectionsHeat oil in a large skillet over high heat, swirling to coat. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup scallions and garlic; cook 4 minutes. Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/2 cup scallions, gochujang, soy sauce and brown sugar.Heat rice according to package directions.Place pork mixture and rice in bowls; top with cilantro and vinegar, and serve with lime wedges.Originally appeared: Cooking Light Power Bowls IssueRate ItPrintNutrition Facts (per serving)429Calories17g Fat49g Carbs23g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Size1/2 cup pork mixture and 3/4 cup riceCalories429% Daily Value *Total Carbohydrate49g18%Dietary Fiber5g18%Total Sugars7gAdded Sugars2g4%Protein23g46%Total Fat17g22%Saturated Fat4g20%Sodium532mg23%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
This 30-Minute Steak Taco Salad Contains 26 Grams of Protein Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessActive Time:25 minsTotal Time:30 minsServings:4 Nutrition Profile:Diabetes AppropriateEgg-FreeGluten-FreeHeart HealthyHigh-ProteinNut-FreeSesame-FreeSoy-FreeJump to Nutrition FactsIngredients1 (12 ounce) flank steak Cooking spray¾ teaspoon kosher salt, divided½ teaspoon black pepper, divided2 teaspoons olive oil¾ cup chopped white onion½ cup unsalted chicken stock1 (15 ounce) can unsalted pinto beans, drained and rinsed3 cups chopped romaine lettuce1 ½ cups chopped tomato1 ounce multi-grain tortilla chips (about 12 chips)1 ripe avocado, thinly sliced1 ½ ounces queso fresco, crumbled (about 1/3 cup) Fresh cilantro leaves (optional)4 lime wedgesDirectionsHeat a large skillet over medium-high heat. Spray steak on both sides with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to pan; cook 5 minutes on each side or until desired degree of doneness. Place on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.Place lettuce in bowls. Top evenly with bean mixture, steak, tomato, tortilla chips and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, queso fresco, and, if desired, cilantro leaves. Serve with lime wedges.Originally appeared: Cooking Light Power Bowls IssueRate ItPrintNutrition Facts (per serving)339Calories16g Fat26g Carbs26g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Size1 3/4 cup salad + 3 oz steakCalories339% Daily Value *Total Carbohydrate26g9%Dietary Fiber9g32%Total Sugars4gProtein26g52%Total Fat16g21%Saturated Fat4g20%Sodium475mg21%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
These Grilled Vegetable & Black Bean Farro Bowls Are on the Table in 25 Minutes Photo: Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell RoysterActive Time:15 minsTotal Time:25 minsServings:4 Nutrition Profile:Egg-FreeHigh FiberHigh-ProteinNut-FreeSesame-FreeSoy-FreeVegetarianJump to Nutrition FactsIngredients1 zucchini, cut lengthwise into 1/2-in.-thick slices1 yellow squash, cut lengthwise into 1/2-in.-thick slices½ medium eggplant, cut lengthwise into 1/2-in.-thick slices½ red onion, cut into 3/4-in. wedges4 mini bell peppers2 scallions Cooking spray¼ cup extra-virgin olive oil, divided3 tablespoons fresh lime juice, divided2 teaspoons water1 teaspoon kosher salt, divided¾ teaspoon freshly ground black pepper, divided1 garlic clove, coarsely chopped2 tablespoons chopped fresh cilantro2 teaspoons honey¾ teaspoon ancho chile powder2 cups cooked farro1 (15 ounce) can unsalted black beans, drained and rinsed3 ounces queso fresco, crumbled (about 3/4 cup)1 medium avocado, diced Lime wedgesDirectionsPreheat grill to medium-high (400°F to 450°F). Spray zucchini, yellow squash, eggplant, onion, bell peppers and scallions with cooking spray; arrange on grill rack. Grill scallions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Cut vegetables into 2-inch pieces.Place chopped scallions, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons water, 1/4 teaspoon salt, 1/4 teaspoon black pepper and garlic in a food processor; process until smooth. Combine grilled vegetables and scallion mixture in a bowl; set aside.Whisk together remaining 3 tablespoons olive oil, cilantro, 2 tablespoons lime juice, honey, chile powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Reserve 1 1/2 tablespoons cilantro mixture. Add cooked farro to remaining cilantro mixture; toss to coat.Spoon farro mixture, chopped grilled vegetables, beans, cheese, and avocado into bowls. Drizzle evenly with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.Originally appeared: Cooking Light Power Bowls IssueRate ItPrintNutrition Facts (per serving)517Calories29g Fat61g Carbs17g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Size2 cupsCalories517% Daily Value *Total Carbohydrate61g22%Dietary Fiber15g54%Total Sugars10gAdded Sugars3g6%Protein17g34%Total Fat29g37%Saturated Fat6g30%Sodium566mg25%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
Got Leftover Turkey? Make This Turkey Enchiladas Recipe Photo: Photographer: Robby Lozano, Food Stylist: Jennifer WendorfActive Time:10 minsTotal Time:40 minsServings:4 Nutrition Profile:Egg-FreeGluten-FreeHigh-ProteinNut-FreeSesame-FreeSoy-FreeJump to Nutrition Facts Nutrition Notes What Is in Red Enchilada Sauce? Is It Good for You? While there are different recipes for red enchilada sauce, it essentially contains various chile peppers, onion, garlic, tomatoes, broth and spices, like cumin and oregano. Together, these ingredients pack a nutritional punch and are high in antioxidants and other vitamins and minerals. Are Black Beans Nutritious? Black beans are loaded with vitamins, minerals and fiber, and are a great source of plant protein. They're also full of antioxidants and have been linked to a reduction in disease, including heart disease, cancer and neurodegenerative diseases. Black beans have a special type of fiber called resistant starch, which essentially aids in gut health and reduces inflammation in the body. Black beans are also a low-glycemic food, which helps keep your blood sugar steady and in a healthy range. Tips from the Test Kitchen Can I Use Leftover Chicken Instead of Turkey? Yes, you can use leftover roast chicken or rotisserie chicken, but please note that it will alter the nutritional profile of the recipe. I Don't Have Chicken Taco Seasoning Mix, What Can I Use Instead? Make your own taco seasoning with spices from your pantry, such as chili powder, cayenne pepper, cumin, paprika, oregano, garlic powder, onion powder and black pepper. Store in an airtight jar for up to 6 months. Frequently Asked Questions Should I Use Corn or Flour Tortillas for Enchiladas? Corn tortillas are traditionally used for enchiladas, but you may use flour tortillas if that's what you have on hand. Note that using flour tortillas will alter the nutritional profile of the recipe.Additional reporting by Carrie Myers and Jan ValdezIngredients1 cup red enchilada sauce, divided2 cups shredded cooked turkey2 teaspoons chicken taco seasoning mix1 (15 ounce) can no-salt-added black beans, rinsed½ cup whole-milk plain yogurt, divided8 (6 inch) corn tortillas, warmed4 ounces Monterey Jack cheese, cut into 8 (4-by-1/4-inch) sticks½ cup shredded Mexican cheese blend2 tablespoons chopped fresh cilantroDirectionsPreheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Spread 1/2 cup enchilada sauce on the bottom of the dish.Mix turkey, taco seasoning, black beans and 1/4 cup yogurt together in a medium bowl until fully coated. Place 1 tortilla on a work surface; spoon about 1/3 cup turkey mixture on one edge of the tortilla. Place 1 Monterey Jack stick on top of the turkey mixture; roll up the tortilla. Place in the baking dish, seam-side down. Repeat the procedure with the remaining tortillas, turkey mixture and cheese sticks. Pour the remaining 1/2 cup enchilada sauce over the enchiladas; top evenly with Mexican cheese.Bake until the cheese is melted, 15 to 20 minutes. Let stand for 10 minutes. Dollop with the remaining 1/4 cup yogurt and sprinkle with cilantro.Originally appeared: EatingWell.com, August 2023Rate ItPrintNutrition Facts (per serving)472Calories18g Fat41g Carbs37g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Size2 enchiladasCalories472% Daily Value *Total Carbohydrate41g15%Dietary Fiber8g29%Total Sugars4gProtein37g74%Total Fat18g23%Saturated Fat9g45%Cholesterol88mg29%Vitamin A753IU15%Vitamin C1mg1%Vitamin D16IU4%Vitamin E1mg4%Folate20mcg5%Vitamin K4mcg3%Sodium740mg32%Calcium434mg33%Iron3mg17%Magnesium116mg28%Potassium582mg12%Zinc4mg36%Vitamin B121mcg42%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
Chef Matthew Raiford's Lowcountry Boil Is Ready in 35 Minutes Photo: Paprika SouthernActive Time:35 minsTotal Time:35 minsServings:8 Nutrition Profile:Dairy-FreeEgg-FreeHigh-ProteinNut-FreeSoy-FreeJump to Nutrition FactsIngredients6 quarts cold water16 ounces beer2 tablespoons Old Bay seasoning1 ½ teaspoons crushed red pepper2 pounds new potatoes, halved14 ounces smoked sausage, such as Wainright's, cut into 1-inch pieces8 ounces peeled pearl onions, fresh or frozen, thawed4 ears fresh corn, shucked, silks removed, cut into thirds2 pound whole live blue crabs or 2 pounds crab legs2 pounds wild Georgia shrimp, tail and shell on, thawedDirectionsAdd 6 quarts water to a 12-quart steamer pot with a punched basket or a large stockpot (see Tip); place over medium-high heat. Add beer, Old Bay and crushed red pepper; bring to a boil. Add potatoes, sausage and onions; cook for 10 minutes.Add corn; cook for 5 minutes. Add crabs (or crab legs); cook for 5 more minutes. Add shrimp; cook until the crabs have turned bright red and the shrimp have curled and blushed pink, 4 to 5 minutes.Lift the basket from the pot and let the liquid drain off, then pour the seafood and vegetables over a newspaper-lined table or serve on several large platters. Tip If you don't have a steamer pot with a punched basket, you can use a large stockpot. Use a large slotted spoon or spider to retrieve the seafood and vegetables from the pot.Originally appeared: EatingWell.com, August 2023Rate ItPrintNutrition Facts (per serving)412Calories16g Fat33g Carbs36g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe8Serving Size3 cupsCalories412% Daily Value *Total Carbohydrate33g12%Dietary Fiber3g11%Total Sugars6gProtein36g72%Total Fat16g21%Saturated Fat5g25%Cholesterol224mg75%Vitamin A363IU7%Vitamin C15mg17%Vitamin D22IU6%Folate50mcg13%Vitamin K4mcg3%Sodium748mg33%Calcium133mg10%Iron2mg11%Magnesium103mg25%Potassium1105mg24%Zinc3mg27%Vitamin B123mcg125%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
24 Easy Dinner Recipes Perfect for the Summer-to-Fall TransitionTrending Videos These delicious dinner recipes are perfect for September when late summer and early autumn ingredients overlap. Fruit like apples, blueberries and pears and vegetables like broccoli, cabbage and spinach create these bright and zesty dinners that are also warm and cozy. Try our Creamy Garlic Skillet Chicken with Spinach and Butternut Squash Ravioli with Chicken Sausage & Kale, which only take 25 minutes or less to prepare.01of 24 Creamy Garlic Skillet Chicken with Spinach View RecipeMarty BaldwinQuick-cooking chicken cutlets are coated in a garlic cream sauce, while spinach adds a boost of color and nutrition in this easy, one-skillet recipe.02of 24 Minestra Maritata (Italian Wedding Soup) View RecipeForget the marble-size meatballs you find in many versions of this Italian Wedding Soup. In this easy recipe, they're full-size, full-flavored and plenty filling.03of 24 Spinach, Lima Bean & Crispy Pancetta Pasta View RecipeWe opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor.04of 24 Butternut Squash Ravioli with Chicken Sausage & Kale View RecipeWhat's the secret to making store-bought butternut squash ravioli even more delicious? Add apple-chicken sausage, tender greens and lots of caramelized onions. We add a bit of sugar to help the onions caramelize faster, but feel free to omit it (just cook the onions a bit longer if you do). Buy prewashed chopped kale to cut down on prep time. It all adds up to an easy dinner that's ready in just 20 minutes.05of 24 Beef Pad Thai View RecipeWe've bulked up the serving size of beef pad thai by adding in lots of healthy veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown-rice pad thai noodles to add an additional 3 grams fiber to each serving.06of 24 Garlic-Anchovy Pasta with Broccolini View RecipeJacob FoxHere, we sprinkle the final pasta dish with crumbled goat cheese for nice tangy bites throughout. But if you prefer a creamy sauce, stir the cheese into the pasta in Step 3 along with the reserved cooking water.07of 24 Creamy Spinach-Artichoke Salmon View RecipePhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisFor this quick and easy dinner for four, the vegetables and sauce come together in one skillet in a matter of minutes while the salmon broils. Plus, salmon is swimming in heart-healthy omega-3 fatty acids and loaded with vitamins and nutrients like B vitamins and potassium.08of 24 Southwest Chopped Salad with Tomatillo Dressing View RecipeLeigh BeischJicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread.09of 24 25-Minute Chicken & Veggie Enchiladas View RecipeJennifer CauseyThese chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach or potatoes.10of 24 Vegetarian Chopped Power Salad with Creamy Cilantro Dressing View RecipeBrie PassanoThis healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.11of 24 Honey-Mustard Chicken Tenders with Couscous & Carrots View RecipeThanks to the quick-cooking power of chicken tenders, this honey-mustard chicken dinner comes together fast and easily for a family-friendly weeknight meal. The baby carrots are cooked in a simple orange juice and butter sauce which is lovely drizzled over the chicken and couscous.12of 24 Zucchini Noodle Primavera View RecipeThis primavera recipe cuts carbs by swapping out the pasta for zucchini "noodles." This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce. We like using prepackaged spiralized zucchini noodles to keep this recipe ultra-fast, but if you have a spiralizer and zucchini on hand, you can easily make your own.13of 24 Mixed Greens with Lentils & Sliced Apple View RecipeThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give them a rinse before adding them to the salad.14of 24 Salmon with Lemon-Herb Orzo & Broccoli View RecipeJacob FoxThis healthy salmon dish is as balanced as it is delicious. You add broccoli right into the pot along with the pasta during its last minute of cooking to save time here. One less thing to wash too!15of 24 Grilled Peach & Brie Smothered Chicken View RecipeThis super-fast and healthy smothered chicken tastes best on the deck with a chilled glass of gewürztraminer. The fruity white pairs nicely with the peaches here.16of 24 Rainbow Veggie Wraps View RecipeThere's definitely a sushi vibe to these kid-friendly wraps, which are stuffed with vegetables, cheese and hummus and then rolled and sliced. Serve them with store-bought green goddess, a creamy herb-filled dressing, to take it up a notch with ease. They look impressive but they're easy enough for kids to assemble themselves for an easy lunch or dinner.17of 24 Kale & Avocado Salad with Blueberries & Edamame View RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.18of 24 One-Pot Chicken & Broccoli Pasta View RecipeJennifer CauseyThis creamy chicken and broccoli pasta makes for a quick and easy weeknight dinner. We opt for small shells in this recipe, but any other small pasta, like orecchiette, would work, too.19of 24 Mushroom Ravioli & Chicken Piccata View RecipeThis weeknight-friendly version of classic chicken piccata calls for mushroom ravioli, but regular cheese ravioli works too. Look for presliced mushrooms to cut down on prep time, and use leftover chicken or rotisserie chicken here to cut down on cook time in this fast and easy dinner.20of 24 Pantry Peanut Noodles View RecipeJacob FoxChoose your own adventure with these noodles! They're delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.21of 24 Sesame-Ginger Chicken Salad View RecipeKeeping cooked chicken and prepared sesame-ginger dressing on hand means this healthy lunch salad comes together in a snap.22of 24 Chopped Chicken & Sweet Potato Salad View RecipeThis easy salad recipe allows for a wonderful use of leftover cooked chicken. Look for escarole in the produce section near the leafy greens; if you can't find it, you can use romaine instead.23of 24 Fish Tacos with Jalapeño Slaw View RecipeA citrus-jalapeño slaw adds a zesty and delicious crunch to these fish tacos. Add some sweetness to each bite by serving with peach or mango fruit salsa.24of 24 Coconut Shrimp Curry with Instant Ramen Noodles View RecipeA splash of coconut milk and some curry powder elevate ordinary ramen soup into a memorable bowl of noodles. Add protein with cooked shrimp or cubed tofu and a pop of freshness with cilantro and lime juice. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
26 Healthy Chicken Dinners in Four Steps or LessTrending Videos Photo: Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisIt takes no more than four steps to make these delicious chicken recipes for dinner. From creamy casseroles to hearty soups, you're sure to find a meal here that's both flavorful and easy to make. Recipes like our Quick Lemony Chicken Soup and Balsamic-Roasted Chicken Thighs with Portobellos & Shallots are satisfying additions to your dinner table and are wonderful paired with a simple side salad.01of 26 Warm Up With a Quick Lemony Chicken Soup View RecipeKelsey HansenThis 20-minute dish provides 32g of protein and is just 261 calories per serving. To ensure this comforting soup's velvety texture, whisk a little of the hot broth into the eggs before adding them to the pot; it cooks them gently and prevents curdling.02of 26 Loaded Broccoli & Chicken Casserole View RecipeStacy k. Allen, Props: Julia Bayless, Food Stylist: Ana KelleyThis delightfully creamy broccoli and chicken casserole is a satisfying dinner that is sure to please a crowd. To keep prep simple, look for bags of pre-cut broccoli florets. If you like a little spice, swap out the Monterey Jack cheese for pepper Jack instead.03of 26 Weeknight Lemon Chicken Skillet Dinner View RecipeJustin WalkerThis one-pan chicken dinner doesn't get much easier, or more satisfying. In just half an hour, you can have a complete meal on the table that doesn't require loads of dishes afterwards. We call for tender haricots verts because they're quick cooking; traditional green beans likely won't be tender enough after the brief cooking time at the end. If that's all you have on hand, steam them first, and then add them to the pan for the final step. Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies.04of 26 Creamy Lemon-Parmesan Chicken Casserole View RecipePhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisThis creamy chicken casserole recipe pops with lemon and savory Parmesan cheese. It's also loaded with vitamin C-packed broccoli. Using whole-wheat orzo ups the fiber content in this healthful and comforting dinner.05of 26 Spinach & Feta Stuffed Chicken Breasts View RecipeJustin WalkerWe combine feta, a salty, tangy cheese, with baby spinach for a bonus serving of greens built into a stuffed chicken breast. Try using mozzarella or provolone cheese for a more mild, kid-friendly dish. If you have leftover spinach, use it for a simple side salad. If you don't want to bother stuffing the chicken cutlets, turn these ingredients into a simple salad with a drizzle of olive oil and balsamic vinegar.06of 26 Balsamic-Roasted Chicken Thighs with Portobellos & Shallots View RecipePhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisThis quick and easy savory recipe gets a zip and tang of sweetness from balsamic glaze. The meaty portobellos pair perfectly with juicy chicken thighs.07of 26 20-Minute Creamy Skillet Chicken with Corn, Tomato & Basil View RecipeJacob FoxThis saucy 20-minute chicken recipe features fresh summer corn, tomatoes and basil. Serve this light and tangy quick dinner over pasta or brown rice.08of 26 Crispy Chicken Cutlets with Butter-Chive Pasta View RecipeJennifer Causey; Styling: Lindsey Lower, Claire SpollenYou'll be amazed how crisp these schnitzel-inspired cutlets get with only 6 minutes of cooking.09of 26 Chicken Chorba View RecipeGreg DuPree"Chorba" comes from the Arabic word for drink, referring to this soup's thin broth. It's popular across North Africa and is prepared in numerous ways—with fish, meat or just veggies. This no-frills recipe was passed down to London-based chef Nargisse Benkabbou from her maternal grandmother. The simple ingredients make a tasty meal that evokes her past. "In Morocco, chorba is often enjoyed during Ramadan, so it always reminds me of the times we used to gather with my family to break the fast," she says. Benkabbou—who frequently flies to Marrakech, where she's the executive chef at L'Mida—aims to celebrate her heritage with every dish. But she doesn't hesitate to add her own modern twist. "I love spicy food," says Benkabbou. "So I always end up adding harissa to my chorba, although it's a bit untraditional."10of 26 Roasted Maple-Glazed Chicken & Carrots View RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatOlive oil and maple syrup transform into a sticky-sweet sauce in the hot oven. Drizzling the chicken drippings over the carrots amps up their flavor even more.11of 26 Air-fried General Tso's Chicken View RecipeGreg DupreeThis air-fryer riff on the Chinese takeout classic saves the day with less clean-up than deep frying at home. Air fryer sizes vary (hence the cook time's wide range); if you have a smaller air fryer, commit to cooking in batches so that there's plenty of room for the air to circulate and crisp up the chicken.12of 26 Apricot-Glazed Chicken with Quinoa Pilaf View RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatA bitter-tasting compound called saponin coats the outside of quinoa seeds, requiring a quick rinse to remove it. But check the package: some brands come pre-rinsed, saving you a step.13of 26 Chicken Mushroom Potpie View RecipeJustin Walker; Styling: Carla Gonzalez-HartThis homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.14of 26 Creamy Lemon & Dill Skillet Chicken View RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleThis creamy lemon and dill skillet chicken recipe is a true crowd-pleaser and makes for a perfect weeknight dinner. Chicken cutlets cook quickly, taking this recipe from skillet to table in only 20 minutes. The drippings and fond from the pan are at the heart of the tangy, vibrant pan sauce that you serve with the chicken. Drizzle any extra over pasta, rice or mashed potatoes served on the side.15of 26 Slow Cooker Chicken, Bacon & Potato Soup View RecipeIain Bagwell; Styling: Heather Chadduck HillegasThis chicken potato soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so it doesn't feel too heavy. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours. Although you can't leave it unattended all day, this chicken potato soup still offers the benefit of hands-free, fuss-free cooking. Baby red, Yukon Gold, or fingerling potatoes will all work well here, as they'll maintain their shape nicely during cooking. Pair this easy chicken and potato soup with a slaw or kale side salad and crusty whole-grain bread for a healthy, satisfying dinner.16of 26 Chicken with Mushroom Sauce View RecipeKelsey Grace HarrisonMake an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes.17of 26 Superfast Crispy Chicken Thighs View RecipeJennifer Causey; Styling: Lindsey LowerThe skin is a treat. Here are four keys to making it crispy: First, pat the skin dry before you season it. Second, place the chicken, skin side down, in a heavy skillet over medium-high heat. Your pan may spit a little fat and smoke as if you were frying bacon. If that bothers you, then turn the heat down, increase the cook time, and gently render the fat from the skin. Third, watch the edges of the skin. When they go golden, pop the skillet in the hot oven. Fourth, flip the thighs during the last few minutes. Hot air will wash over the skins, crisping them.18of 26 Air Fryer Popcorn Chicken View RecipeAaron KirkDredging the chicken bits in finely-crushed cornflakes add a nice crunch, plus they brown better in the air fryer than if you were to use flour. Don't skip the powdered sugar, as it also helps brown the popcorn chicken pieces (and also balance the dried spices)19of 26 Ajiaco Bogotano (Potato Soup with Corn, Chicken & Capers) View RecipeGreg DuPreeAjiaco celebrates a key crop in the Andes Mountains region, where more than 4,000 potato varieties are grown. There are three types in this soup. Cookbook author and food stylist Mariana Velásquez uses russets to stand in for Sabanera potatoes, which practically dissolve into the broth, giving it body. Yukon Golds and tiny creamer potatoes replace Pastusas and Criollas—the former lends a golden hue and the latter a sweet, almost buttery flavor. Guascas—a fragrant herb also known as galinsoga, gallant soldier or potato weed—imparts a slightly bitter taste unmatched by anything else, Velásquez says. (Look for it dried online or in the few Colombian markets in the U.S.; you can also find it fresh at farmers' markets.) The soup takes her back to her childhood in Bogotá. She remembers one Friday each month being "Ajiaco Day" at her all-girls school. "They would bring the bowls of broth to each of us and then place the avocados, corn, chicken, capers and cream in the center of the table," she says. "It was the most special lunch and we all loved it."20of 26 Chicken Miso Curry View RecipeRick PoonCookbook author and cooking teacher Sonoko Sakai has a passion for miso, the fermented bean paste that's a staple in Japan. Here, it adds depth of flavor to curried chicken and vegetables. If you make the curry roux ahead of time, you can add it to broth or water like bouillon.21of 26 Goat Cheese-Stuffed Chicken View RecipePhoto: Alison Miksch; Styling: Lindsey LowerGoat cheese is a luscious and creamy cheese that's lower in calories, fat and sodium than other soft cheeses. Here, we combine it with fresh herbs and garlic, then stuff the mixture inside chicken breasts for a deliciously speedy weeknight dinner.22of 26 Roasted Chicken Thighs & Radishes with Lemon Crème Fraîche View RecipeJacob FoxRoasting radishes helps mellow out their spiciness. We reduce food waste by using their tops, too—they add color and a slightly bitter bite. If your radishes come without tops, sub in another dark leafy green, such as chopped kale.23of 26 Honey-Garlic Chicken Skewers View RecipeCrystal HughuesThese lightly sweet and savory honey-garlic chicken skewers are a real crowd pleaser. The sweet marinade gets nice and sticky with a little char from the grill. Serve these as a quick weeknight dinner or double the recipe for a weekend barbecue.24of 26 Spicy Coriander-Cumin Chicken Thighs View RecipeJacob FoxToasting whole ancho chile pieces with coriander, cumin and fennel seeds before grinding with a little lime zest makes a fragrant and flavorful spice blend for the chicken here.25of 26 Slow-Cooker Buffalo Chicken Chili View RecipeAli RedmondIf you like Buffalo wings, you'll love the flavors in this warm, hearty chili that comes together easily in the slow cooker. Sour cream helps cut the heat, but you could also use plain strained yogurt.26of 26 Skillet Honey-Garlic Chicken Thighs View RecipeGreg DupreeThis one-skillet honey-garlic chicken recipe is quick and easy enough for a weeknight dinner. It has well- balanced flavors of sweet and sour plus a hit of heat from hot honey. A pat of butter lends a silky texture to the sauce and helps carry the flavors.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
16 Easy Dinners to Help Lower Blood Pressure and Blood SugarTrending Videos Try one of these diabetes-friendly meals that can also help lower your blood pressure, and you'll have dinner on the table in 30 minutes. Each of these delicious recipes helps support heart health, as they're packed with potassium and contain lower amounts of saturated fats and sodium. Additionally, these dinners feature complex carbs like whole grains and veggies to meet our diabetes-friendly nutrition parameters. Recipes like our Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers and our Spicy Orange Beef & Broccoli Stir-Fry are great choices for an easy, flavorful and nutritious meal at the end of the day.01of 16 Chipotle Chicken Quinoa Burrito Bowl View RecipeThis flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.02of 16 Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers View RecipeBusy weeknights beg for something simple like this salmon sheet-pan dinner. Like the name suggests, it's all cooked on one pan. The potatoes get a head start, followed by sweet bell peppers and finally chili-coated salmon fillets. It's a complete meal with easy cleanup!03of 16 Spicy Orange Beef & Broccoli Stir-Fry View RecipeWith fresh broccoli, ginger, red bell peppers and plenty of fresh citrus, this healthy beef stir-fry is sure to become a favorite. And it's ready in 30 minutes, making it the perfect healthy weeknight dinner. Serve with brown rice.04of 16 Mushroom-Swiss Turkey Burgers View RecipeIn this gluten-free turkey burger recipe, lean ground turkey stands in for ground beef, and portobello mushrooms produce a juicy, flavorful alternative to the traditional bun. Melted Swiss cheese, sliced tomato and arugula top off this delicious low-carb dinner!05of 16 No-Cook Black Bean Salad View RecipeThe dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.06of 16 Cheeseburger Stuffed Baked Potatoes View RecipeSkip the bun and serve all of your favorite cheeseburger ingredients--beef, cheese, tomatoes, red onions and lettuce--with baked potatoes for a hearty and easy dinner recipe that kids and adults will love. Feel free to swap out the ground beef for ground turkey or tofu crumbles.07of 16 One-Pot Garlicky Shrimp & Spinach View RecipeShrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley. Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce.08of 16 BBQ Baked Potatoes with Pork & Broccoli View RecipeUse leftover cooked pork to whip together these easy BBQ pork baked potatoes. Add steamed broccoli and Cheddar cheese to round out this easy healthy dinner.09of 16 Salmon Couscous Salad View RecipeThis healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450 degrees F oven until the fish is opaque and firm, 8 to 12 minutes.10of 16 Tex-Mex Pasta Salad View RecipeA light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.11of 16 Stuffed Potatoes with Salsa & Beans View RecipeTaco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets.12of 16 Ham and Broccoli Topped Baked Potato View RecipeJazz up your simple baked potato with a quickly microwaved topping.13of 16 Pork Paprikash with Cauliflower "Rice" View RecipeCut carbs and calories by using cauliflower "rice" instead of regular rice in this 30-minute pork paprikash recipe.14of 16 Smoked Salmon Stuffed Baked Potatoes View RecipeStep aside, bacon--these loaded baked potatoes are stuffed with smoked salmon, sour cream and chives for a fresh take on this comfort-food staple, and an easy healthy dinner.15of 16 Baked Halibut with Brussels Sprouts & Quinoa View RecipeFish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.16of 16 Pan-Seared Steak with Crispy Herbs & Escarole View RecipeThis easy dinner takes just 20 minutes to prepare, meaning that seared steak can be a weeknight meal. Cooking herbs in the pan with the steak releases their aroma, infusing it into the meat while creating a crispy garnish. After the steaks and herbs are pan-seared, the escarole is cooked in the same skillet, so this healthy dinner requires minimal cleanup too.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
These Tilapia Fish Tacos Will Transport You to the Beach Photo: Photographer: Robby Lozano, Food Stylist: Jennifer WendorfActive Time:20 minsTotal Time:20 minsServings:4 Nutrition Profile:Diabetes AppropriateGluten-FreeHigh-ProteinNut-FreeSesame-FreeJump to Nutrition Facts Nutrition Notes Is Tilapia a Healthy Fish? Yes, tilapia is healthy. It's a white fish that is a great source of protein and other nutrients, including phosphorus, vitamin D and selenium. Selenium is a mineral that acts as an antioxidant that supports the thyroid and helps produce hormones that are essential for proper growth and development. Phosphorus is also a mineral and works with calcium to support healthy, strong bones and teeth. Tilapia is also a good source of potassium, which offers support to bones, nerves and muscles. What's in Coleslaw Mix and Is It Healthy? Coleslaw mix is typically shredded green cabbage and carrots. Some mixes also include shredded red cabbage. Cabbage is loaded with nutrients and antioxidants, including vitamin C. Eating cabbage has been linked to reduced inflammation and a lowered risk of cancer. Are Avocados Healthy? Avocados are high in fiber, which feeds the beneficial bacteria in your gut. They're also packed with potassium, folate, magnesium and monounsaturated fats, which together help nourish your heart and brain. Tips from the Test Kitchen Can I Grill the Tilapia? Yes, you can! Brush the tilapia with oil and rub the spice mixture evenly over both sides of the fish. Preheat your grill to high heat, 450 to 500°F. Oil the grill grates by soaking a paper towel in oil and holding it with tongs to rub over the grates. Grill the tilapia fillets until they release easily with a spatula, 3 to 4 minutes. Flip gently and continue grilling until the fish is opaque, 2 to 3 minutes. What Are Fresno Chiles? Is There a Substitute? Fresno chiles are chile peppers that were originally developed and grown in Fresno, a county in California. They look similar to jalapeño peppers but have thinner walls and are slightly spicier. If you can't find a Fresno chile, you can use a jalapeño pepper instead. What to Eat with Tilapia Tacos Serve tilapia tacos with your favorite sides, such as Arroz Rojo Mexicano (Mexican Red Rice), mashed black beans, grilled corn or chips and salsa. Frequently Asked Questions What Kind of Fish Is Best for Fish Tacos? Any flaky white fish like cod, haddock or mahi mahi works well here. If using frozen fish fillets, thaw them completely before cooking.Additional reporting by Carrie Myers and Jan ValdezIngredients1 teaspoon ground cumin1 teaspoon chipotle chile powder½ teaspoon smoked paprika½ teaspoon garlic powder¾ teaspoon salt, divided1 ¼ pounds tilapia fillets (about 3 fillets), patted dry2 tablespoons canola oil3 cups shredded coleslaw mix⅓ cup thinly sliced radishes (about 2 medium)2 ½ tablespoons lime juice, divided¼ cup whole-milk plain yogurt ¼ cup mayonnaise3 tablespoons chopped fresh cilantro1 Fresno chile, chopped8 (6 inch) corn tortillas, warmed1 small ripe avocado, pitted and slicedDirectionsHeat a large cast-iron skillet over medium-high heat for 5 minutes. Stir cumin, chipotle powder, paprika, garlic powder and 1/4 teaspoon salt together in a small bowl. Rub the spice mixture evenly over both sides of fish.Add oil to the hot skillet; swirl to coat. Place the fish in the pan in an even layer; cook, flipping once, until it flakes easily with a fork and is completely opaque, about 5 minutes. Transfer to a plate.Meanwhile, combine coleslaw mix and radishes in a medium bowl. Drizzle with 2 tablespoons lime juice and sprinkle with 1/4 teaspoon salt; toss to coat.Whisk yogurt, mayonnaise, cilantro, chile and the remaining 1 1/2 teaspoons lime juice and 1/4 teaspoon salt in a medium bowl.Flake the fish into bite-size chunks; divide among 8 tortillas. Top with the coleslaw mixture and avocado; drizzle evenly with the sauce. Serve immediately.Originally appeared: EatingWell.com, August 2023Rate ItPrintNutrition Facts (per serving)509Calories29g Fat31g Carbs34g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Size2 tacosCalories509% Daily Value *Total Carbohydrate31g11%Dietary Fiber8g29%Total Sugars3gProtein34g68%Total Fat29g37%Saturated Fat5g25%Cholesterol79mg26%Vitamin A1684IU34%Vitamin C36mg40%Vitamin D177IU44%Vitamin E4mg27%Folate84mcg21%Vitamin K44mcg37%Sodium666mg29%Calcium106mg8%Iron2mg11%Magnesium94mg22%Potassium867mg18%Zinc2mg18%Vitamin B122mcg83%Omega 32gNutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
18 Three-Step Anti-Inflammatory Dinner RecipesTrending Videos Anti-inflammatory foods like dark leafy greens, omega-3 rich fatty fish and whole grains are the highlight of these easy dinner recipes. In just three steps or less, you can have a flavorful meal on the table that can help your body fight against pesky symptoms of inflammation like muscle aches, mental fog and digestive issues. Recipes like our Salmon & Avocado Poke Bowl and Butternut Squash Soup with Apple Grilled Cheese Sandwiches are easy to make, packed with nutrients and help you feel your best.01of 18 Spinach, Lima Bean & Crispy Pancetta Pasta View RecipeWe opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor.02of 18 Salmon & Avocado Poke Bowl View RecipePoke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from Los Angeles to New York. But it's easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.03of 18 Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce View RecipeQuinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these flavorful grain bowls and pack them in lidded containers to stash in the fridge for easy, healthy grab-and-go lunches all week long.04of 18 Butternut Squash Soup with Apple Grilled Cheese Sandwiches View RecipeLayering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper. And creamy butternut squash soup with ginger, cumin and turmeric is a nice change of pace from grilled cheese's usual tomato soup partner. If you have a sensitive palate, you can cut back on the spices. Be sure to use seasonal squash for the best squash flavor. Serve the duo for a comforting and easy weeknight dinner for the family. The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.05of 18 One-Pot Lemon-Broccoli Pasta with Parmesan View RecipeThis hearty pasta dish with bright, fresh flavor is ideal for busy weeknights. The Parmesan adds welcome saltiness and notes of umami and you get added texture from the slight crunch of broccoli and whole-wheat noodles. Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.06of 18 One-Pot Lentil & Vegetable Soup with Parmesan View RecipeAntonis AchilleosThis lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.07of 18 Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas View RecipeThis fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.08of 18 Quinoa Chili with Sweet Potatoes View RecipeJennifer CauseyThis hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.09of 18 Egg Drop Soup with Instant Noodles, Spinach & Scallions View RecipeWhisking a beaten egg into simmering broth is a quick and easy way to add creaminess and protein to noodle soup mix. Add freshness with a handful of baby spinach at the end. This recipe can easily be doubled to serve 2 and use the whole package of noodles. To cut back on sodium, look for noodle varieties with less than 600 mg sodium per serving or use less of the seasoning packet.10of 18 Buffalo Cauliflower Tacos View RecipeThe avocado and ranch help soften the spiciness of the roasted Buffalo cauliflower, which is perfectly tender and flavorful in these vegetarian tacos. The roasted corn adds some sweetness and the romaine some fresh, crisp, crunch.11of 18 Kale & Avocado Salad with Blueberries & Edamame View RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.12of 18 Chicken Parmesan & Quinoa Stuffed Peppers View RecipeChicken Parm gets a fun low-carb and gluten-free twist with these cheesy stuffed peppers with chicken and quinoa. Serve with a salad for a healthy dinner that's easy to prep too.13of 18 Chicken & Kale Soup View RecipeThis easy chicken and kale soup will keep you warm on a cold and rainy day or any day that calls for a simple, hearty soup. For convenience, you can make this soup with frozen kale without the need to thaw it beforehand.14of 18 Black Bean-Quinoa Bowl View RecipeThis black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.15of 18 Roasted Vegetable & Black Bean Tacos View RecipeThese hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.16of 18 Creamy Spinach Pasta View RecipeThis might be one of the creamiest light pasta dishes you've ever had! The mascarpone cheese adds a richness to the spinach pasta that's unexpected—especially in a healthy pasta recipe.17of 18 20-Minute Balsamic Mushroom & Spinach Pasta View RecipeAntonis AchilleosThis 20-minute veggie pasta dish is super savory, thanks to meaty mushrooms, while the natural sweetness from the balsamic vinegar, basil and pistachios brighten up this quick, healthy vegetarian dinner.18of 18 Easy Tuna Cakes with Greens & Lemon Dressing View RecipeAntonis AchilleosDried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.Originally appeared: EatingWell.com, August 2023Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
Creamy Sausage & Cheese Tortellini Soup Photo: Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell RoysterActive Time:30 minsTotal Time:30 minsServings:6 Nutrition Profile:High-ProteinNut-FreeSesame-FreeSoy-FreeJump to Nutrition Facts Nutrition Notes Is Pork Sausage Nutritious? Pork is a nutritious source of high-quality protein, provides several B vitamins and is a good source of choline, an essential nutrient for developing babies' brains and spinal cords during pregnancy. If you're concerned about the amount of fat in pork sausage, simply swap it out for turkey or chicken Italian sausage. Are Canned Tomatoes Healthy? Tomatoes are filled with antioxidants that help keep your heart, skin and eyes healthy. They're also an excellent source of vitamin C and a good source of potassium and vitamin K. Cooking and canning tomatoes increases the availability of the antioxidant lycopene. Lycopene has been shown to help protect skin from UV rays and may help protect from some cancers. Is This Soup High-Protein? Yes, this soup provides 24 grams of protein per serving, which fits within EatingWell's guidelines to be considered a high-protein dish. The primary contributors of protein in this soup are the sausage and the cheese tortellini. Tips from the Test Kitchen I Don't Have Salt-Free Dried Italian Seasoning, What Can I Use Instead? You can make your own Italian seasoning blend with dried herbs from your pantry, like oregano, basil, thyme, sage and rosemary. Store in an airtight jar for up to 6 months. Can I Use Frozen Cheese Tortellini? Yes, you can! Cook according to the package directions until tender. Tortellini can be delicate, so don't overcook them or they'll fall apart in the soup. Can I Use Milk Instead of Half-and-Half? If you don't have half-and-half on hand, you can use whole milk instead. The soup will be slightly less creamy with a lighter broth. Frequently Asked Questions Can I Make Creamy Sausage & Cheese Tortellini Soup Ahead? To prevent the tortellini from getting too soggy, it's best to cook them right before serving. The broth can be made ahead, following the recipe through Step 2. Refrigerate the broth in an airtight container for up to 3 days. Reheat on the stovetop, then proceed with Steps 3 and 4. What Do You Eat with Tortellini Soup? Serve this cheese tortellini soup with a simple side salad and crusty bread. It's also delicious paired with an Herb & Arugula Salad with Balsamic Vinaigrette, a crunchy Fennel, Radish & Cucumber Salad or a Caesar Salad with Crispy Artichokes for dinner.Additional reporting by Carrie Myers and Jan ValdezIngredients2 tablespoons extra-virgin olive oil1 pound mild or hot Italian pork sausage, casings removed1 cup chopped yellow onion½ cup chopped carrot1 tablespoon minced garlic (about 3 cloves)1 teaspoon salt-free dried Italian seasoning3 cups unsalted chicken broth1 (15-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained1 (9-ounce) package refrigerated cheese tortellini (such as Buitoni)3 ½ cups baby spinach1 cup half-and-halfDirectionsHeat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes.Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls.Originally appeared: EatingWell.com, August 2023Rate ItPrintNutrition Facts (per serving)396Calories19g Fat33g Carbs24g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe6Serving Size1 1/3 cupsCalories396% Daily Value *Total Carbohydrate33g12%Dietary Fiber3g11%Total Sugars8gProtein24g48%Total Fat19g24%Saturated Fat7g35%Cholesterol54mg18%Vitamin A3125IU63%Vitamin C13mg14%Vitamin D5IU1%Vitamin E1mg4%Folate10mcg3%Vitamin K72mcg60%Sodium745mg32%Calcium158mg12%Iron3mg17%Magnesium23mg5%Potassium302mg6%Zinc1mg9%Vitamin B121mcg42%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
Butternut Squash Pasta Photo: Photographer: Stacy K. Allen, Prop stylist: Julia Bayless, Food stylist: Ana KelleyActive Time:30 minsTotal Time:30 minsServings:4 Nutrition Profile:Egg-FreeHigh FiberNut-FreeSesame-FreeVegetarianJump to Nutrition Facts Nutrition Notes Is Butternut Squash Nutritious? Butternut squash is one of several winter squash varieties and is loaded with nutrition. In just 1 cup of butternut squash, you'll get a whopping 400% of your daily vitamin A and 3 grams of fiber. It's also high in vitamin C, and a good source of B vitamins, potassium and magnesium. Butternut squash is also rich in the antioxidant zeaxanthin, which research suggests may help protect the eyes, heart and immune system. Is This Recipe Vegetarian? Yes, as long as you use Parmesan cheese that does not contain rennet, an animal-derived enzyme that helps the milk naturally coagulate during the cheese-making process. Look for Parmesan cheese that specifically states the fact that it's vegetarian-friendly, like Organic Valley's Parmesan cheese. What Are the Benefits of Whole-Wheat Spaghetti? Can I Use Another Type? Whole wheat is a whole grain, and whole grains have numerous health benefits. They're filled with heart-healthy soluble fiber, vitamins, minerals and antioxidants that have been shown to reduce inflammation. If you prefer, you could use regular spaghetti or other long noodles made with refined white flour, although it will alter the nutrition of the recipe. If the taste of whole-wheat spaghetti is the issue, try using half whole-wheat and half regular noodles in this recipe. Tips from the Test Kitchen Can I Use Dried Thyme Instead of Fresh? If you don't have fresh thyme on hand, you can use 1/4 teaspoon to 1/2 teaspoon of dried thyme instead. What Is White Miso? Is There a Substitute? Miso is a savory fermented soybean paste. It's made from boiled or steamed soybeans fermented with koji, salt and yeast. There are many varieties of miso, which are typically divided into categories by color. White miso is fermented for a relatively short period of time. It has a smooth texture and mild, sweet flavor that works well here. If you can't find white miso, you can use other varieties of miso paste, such as awase (blended) or red. The other varieties of miso are saltier and more pungent, so you'll only need to use about 1/2 teaspoon to 1 teaspoon of it. Why Do I Need to Reserve Pasta Water? When boiling pasta, starch is released into the water. We reserve some of that starchy pasta water and slowly add it to the cooked pasta and blended butternut squash mixture until the sauce has a creamy consistency. The starch from the pasta water acts as a thickener, which helps the sauce cling to the pasta. Frequently Asked Questions What Can I Pair with Butternut Squash Pasta? Serve butternut squash pasta with a simple side salad for an easy dinner. It's also delicious paired with an Arugula & Fennel Salad with Lemon Vinaigrette, a hearty Kale Salad with Cranberries or a crunchy Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts.Additional reporting by Carrie Myers and Jan ValdezIngredients3 tablespoons grapeseed oil or other neutral oil12 large leaves fresh sage2 cups cubed peeled butternut squash1 large shallot, chopped (about 1/2 cup)3 medium cloves garlic, smashed1 teaspoon chopped fresh thyme½ teaspoon salt¾ cup lower-sodium vegetable broth1 ½ teaspoons white miso8 ounces whole-wheat spaghetti3 tablespoons grated Parmesan cheeseDirectionsHeat oil in a large skillet over medium-high heat until shimmering. Add 6 sage leaves; cook, flipping once, until crispy, 30 seconds to 1 minute. Transfer to a paper-towel-lined plate. Repeat with the remaining 6 sage leaves. Do not wipe the pan clean.Add squash to the drippings in the pan; cook over medium-high heat, stirring occasionally, until softened and lightly charred in spots, 10 to 12 minutes. Add shallot, garlic, thyme and salt; cook, stirring often, until fragrant and softened, about 3 minutes. Add broth and miso; cook, stirring often, until the squash is very tender, about 4 minutes.Meanwhile, bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions, until al dente. Reserve 1 cup cooking water; drain.Transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until very smooth, about 1 minute.Return the pasta and the squash mixture to the pasta pot; stir in 1/2 cup of the reserved cooking water. Cook over medium heat, stirring often and adding remaining cooking water, 1/4 cup at a time, as needed until the sauce is a saucy, creamy consistency and clings to the pasta, about 3 minutes. Add Parmesan, stirring constantly until melted and smooth, about 1 minute. Divide among 4 shallow bowls and garnish with the fried sage leaves.Originally appeared: EatingWell.com, August 2023Rate ItPrintNutrition Facts (per serving)367Calories14g Fat55g Carbs11g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Sizeabout 1 cupCalories367% Daily Value *Total Carbohydrate55g20%Dietary Fiber7g25%Total Sugars5gProtein11g22%Total Fat14g18%Saturated Fat2g10%Cholesterol5mg2%Vitamin A7780IU156%Vitamin C17mg19%Vitamin D1IU0%Vitamin E4mg27%Folate63mcg16%Vitamin K2mcg2%Sodium478mg21%Calcium121mg9%Iron3mg17%Magnesium105mg25%Potassium568mg12%Zinc2mg18%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
21 15-Minute High-Protein Dinner RecipesTrending Videos Making a delicious, high-protein meal doesn't have to take all night. You can enjoy these easy dinners in just 15 minutes or less, and each recipe will provide you with at least 15 grams of protein per serving from sources like seafood, chicken and whole grains. That protein can help you stay full for longer and support healthy bones, digestion and muscle recovery. Recipes like our Grilled Red Snapper and BBQ Chicken Tacos with Red Cabbage Slaw are flavorful and nutritious ways to end the night.01of 21 Grilled Red Snapper View RecipeThis simple grilled red snapper recipe has clean flavors and a nice char from the grill. It's well-seasoned but not overly spicy. Serve with grilled veggies or a green salad to make it a meal.02of 21 10-Minute Tuna Melt View RecipeJoy HowardThis variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo's place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.03of 21 15-Minute Pesto Shrimp View RecipePhotographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire SpollenThis versatile and quick pesto shrimp can be served alongside a hunk of crusty bread, over pasta or rice, or even used as a topping for pizza. Look for shrimp that are free from preservatives, which can alter the texture and add sodium to the dish. We like the brightness and fresh flavor of refrigerated pesto, but a homemade classic basil pesto will make the dish extra special.04of 21 BBQ Chicken Tacos with Red Cabbage Slaw View RecipeThis zippy, creamy slaw is so good you might find yourself making it for other sandwiches. Still, it pairs beautifully with the tangy pulled chicken for an incredibly quick dinner you can make even on your busiest nights. To save even more time, use a preshredded coleslaw blend.05of 21 Salmon with Roasted Red Pepper Quinoa Salad View RecipeThis zesty quinoa salad is delicious all on its own, with inspiration from the Mediterranean. Make a double batch for lunches later in the week.06of 21 Lemon Chicken Pasta View RecipeIn this easy lemon chicken pasta recipe, we love the combination of lemon zest and toasted breadcrumbs. This healthy dinner is made with rotisserie chicken, quick-cooking spiralized zucchini and baby zucchini, so you get a complete meal in just 10 minutes.07of 21 Spinach Ravioli with Artichokes & Olives View RecipeStore-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can't find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).08of 21 Lobster Roll View RecipeBecky Luigart-Stayner; Mary Catherine MuirWe might be a little biased, but we think this is the best lobster roll recipe of all time. This is the classic New England lobster roll recipe: a basic hot dog bun filled with lobster salad. There are no fancy seasonings here; the lobster is showcased in a simple mayonnaise dressing. This salad is also great over greens for a main dish.09of 21 Avocado Tuna Spinach Salad View RecipeGreg DuPreeAvocado adds creaminess while sunflower seeds provide texture and crunch in this easy tuna-spinach salad.10of 21 Honey-Garlic Butter Shrimp View RecipeMarty BaldwinQuick-cooking shrimp are coated in a sweet-spicy mixture of honey, garlic and crushed red pepper for a flavorful bite. Serve over pasta or add to salad greens for a boost of protein.11of 21 Avocado Tuna Salad View RecipePhotography / Greg DuPree, Styling / Ruth BlackBurn / Julia BaylessJazz up a can of tuna with this easy avocado tuna salad recipe. Silky avocado adds creaminess that's cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer refreshing crunch.12of 21 Tuna Salad with Egg View RecipePhotography / Jennifer Causey, Styling / Ali Ramee / Audrey DavisThis simple tuna salad with egg has a clean and balanced flavor. The capers and lemon bring acidity to help everything come together and chopped arugula adds a peppery kick. Enjoy it with greens or on a slice of your favorite whole-grain bread.13of 21 Salt & Pepper Shrimp with Snow Peas View RecipeIn China, salt and pepper shrimp is traditionally made with tongue-numbing Sichuan peppercorns. If you have some in the pantry, feel free to use them here; we opted for a combo of easier-to-find white and black pepper. The white pepper adds earthy flavor, while black kicks up the heat.14of 21 Gluten-Free Teriyaki Chicken with Broccoli View RecipeEveryone loves teriyaki chicken—and this one is better for you with much less added sugar. It's also gluten-free so long as you use tamari (aka gluten-free soy sauce). Feel free to swap out the broccoli for any veggie—carrots, snow peas, green beans—that you have on hand.15of 21 Chopped Chicken & Sweet Potato Salad View RecipeThis easy salad recipe allows for a wonderful use of leftover cooked chicken. Look for escarole in the produce section near the leafy greens; if you can't find it, you can use romaine instead.16of 21 3-Ingredient Teriyaki Edamame Sauté View RecipeCarolyn A. Hodges, R.D.Whip up this high-fiber, plant-based stir-fry for a quick and convenient dinner. Look for bottled teriyaki sauce labeled less sodium or reduced sodium to cut back on the salt without sacrificing flavor.17of 21 Salmon Couscous Salad View RecipeThis healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450 degrees F oven until the fish is opaque and firm, 8 to 12 minutes.18of 21 Sweet & Sour Pork with a Sesame Crust View RecipeYou'll recognize the flavors of sesame, soy and white pepper from the beloved restaurant dish that inspired this recipe for sweet and sour (boneless) pork chops. White pepper is more mild and earthy than black pepper, but either will work here.19of 21 Tex-Mex Pasta Salad View RecipeA light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.20of 21 Chopped Salad with Chicken & Creamy Chipotle Dressing View RecipePhotography / Jennifer Causey, Styling / Melissa Gray / Kay ClarkeThis chopped salad with chicken is smoky and zesty thanks to the creamy chipotle dressing. Cilantro adds a pop of freshness to each bite.21of 21 BBQ Chicken Bowls View RecipeThese BBQ chicken bowls are perfect for weeknight dinners. They come together in just 15 minutes and are chock-full of the classic barbecue flavors you love, including saucy beans, coleslaw and potatoes.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
13 Veggie-Packed Pasta BakesTrending Videos Are you in search of a creamy, veggie-packed mac & cheese? How about a tangy and tomatoey pasta dish? Well, look no further than these delicious pasta bake recipes! They're packed with lots of flavorful vegetables like eggplant, spinach and zucchini to help you incorporate enough veggies in your eating pattern. Recipes like our Penne with Sausage & Eggplant Bolognese and Baked Spinach & Feta Pasta are healthy and comforting dinner options for any night of the week.01of 13 Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole View RecipeSara HaasThis healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have time, feel free to roast them yourself.02of 13 Spinach-Tomato Macaroni & Cheese View RecipeAn old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes in this healthy mac and cheese recipe.03of 13 Penne with Sausage & Eggplant Bolognese View RecipeHere, we infuse eggplant Bolognese with savoriness by cooking the eggplant in the sausage drippings. Serve this family-friendly baked pasta with a salad and pour the adults a glass of Chianti.04of 13 Ham & Chard Stuffed Shells View RecipeIn this healthy stuffed shells recipe, tons of dark leafy chard replaces some of the cheese. Kale and/or collards are good substitutes for the chard as well. Serve with a salad with Italian vinaigrette.05of 13 Baked Mac & Cheese View RecipeMac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber.06of 13 Baked Spinach & Feta Pasta View RecipeJason DonnellyFeta softens in the oven before it's combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan pasta with feta dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.07of 13 Roasted Vegetable Lasagna View RecipeRoasted vegetables add tons of hearty flavor to this easy vegetarian lasagna made with jarred pasta sauce.08of 13 Spinach & Cheese Stuffed Shells View RecipeOur stuffed shells are filled with spinach, sautéed onions and part-skim ricotta and topped with prepared marinara sauce and Parmesan cheese. The shells hold and reheat well, which makes them great for entertaining.09of 13 Balsamic Chicken Pasta Bake with Zucchini Noodles View RecipePacked with plenty of vegetables and tons of flavor, this chicken pasta bake is inspired by the ingredients in a caprese salad.10of 13 Gruyere, Asparagus & Pea Baked Pasta View RecipeThis healthy casserole recipe contains tons of veggies alongside whole-wheat pasta for a satisfying dinner kids and adults will enjoy.11of 13 Tuna Casserole with Orzo, Eggplant & Feta View RecipeTuna casserole is a timeless comfort-food recipe; this one incorporates eggplant, artichoke hearts, oregano, olives and feta cheese for a Greek-inspired flair.12of 13 Salmon Noodle Casserole View RecipePhotographer: Brie Goldman, Food Stylist: Charlie WorthingtonThis salmon noodle casserole is filled with creamy pasta, chunks of salmon and plenty of vegetables for a well-rounded meal. Dijon mustard flavors the dish, complementing the salmon and asparagus.13of 13 Baked Ziti & Summer Veggies View RecipeJohn Autry and Randy Mayor; Styling: Cindy BarrAdd pops of color to this 40-minute baked ziti with summer veggies like squash, zucchini, and tomato.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
19 Comforting & Cozy 30-Minute Dinners for FallTrending Videos Enjoying a warm and comforting dinner that's perfect for fall has never been easier. Whether you prefer creamy pasta, hearty soup or seasonal salad, you'll find a cozy and delicious meal here that you can make in just 30 minutes or less. Recipes like our Kale, Quinoa & Apple Salad and Potsticker & Vegetable Soup are the perfect way to keep comfy in the cooler fall temperatures.01of 19 Potsticker & Vegetable Soup View RecipeSkip the frying pan and make a full meal out of store-bought dumplings with this quick and easy 30-minute soup. Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets.02of 19 Kale, Quinoa & Apple Salad View RecipePhotographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallThis kale, quinoa and apple salad is perfect for fall. Fresh apples bring crisp autumn flavor, and the kale breaks down when it's massaged with the dressing. Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.03of 19 Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce View RecipePhotography / Kelsey Hansen, Styling / Greg LunaTo achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.04of 19 Creamy White Chili with Cream Cheese View RecipeThis rich, yet healthy, white chicken chili recipe comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don't have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang.05of 19 Roasted Veggie & Quinoa Salad View RecipeQuick, simple and packed with satisfying protein and fiber, this salad makes a perfect lunch or easy one-dish dinner.06of 19 Chhole (Chickpea Curry) View RecipeThis healthy Indian recipe is a flavorful chickpea curry that you can make in just 20 minutes. Also called chana masala, this dish is a comforting and delicious dinner.07of 19 Stuffed Sweet Potato with Hummus Dressing View RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!08of 19 Fig & Goat Cheese Salad View RecipeThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can't find dried figs, try swapping in dried apricots.09of 19 Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce View RecipeServe these saucy, ultra-quick chicken cutlets over your favorite pasta. This easy dinner recipe is sure to become a new weeknight favorite.10of 19 Apple-Cranberry Spinach Salad with Goat Cheese View RecipeThe tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can't find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.11of 19 One-Pot Chicken Alfredo View RecipeThis creamy, simple chicken Alfredo recipe is incredibly comforting and cheesy from the combination of Parmesan and cream cheese. You'll taste a nice pop of pepper and nutty notes from the whole-wheat pasta, too. Plus, it's a one-pot meal, which means less cleaning for you and a dish that will quickly become your best chicken Alfredo recipe.12of 19 Mixed Greens with Lentils & Sliced Apple View RecipeThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give them a rinse before adding them to the salad.13of 19 Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash View RecipeThis spaghetti-squash-for-pasta swap slashes both carbs and calories by 75% for a delicious, creamy casserole you can feel good about eating. It's worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.14of 19 Cranberry-Balsamic Chicken Thighs View RecipeTo round out this healthy chicken dinner recipe, put some farro on to cook before you start cooking the chicken. Add some steamed broccoli and serve with a glass of pinot noir.15of 19 Chicken & White Bean Soup View RecipeOnce again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.16of 19 Minestra Maritata (Italian Wedding Soup) View RecipeForget the marble-size meatballs you find in many versions of this Italian Wedding Soup. In this easy recipe, they're full-size, full-flavored and plenty filling.17of 19 Spinach & Artichoke Dip Pasta with Chicken View RecipeJamie VespaIf you love warm spinach and artichoke dip, then you'll love that we turned this classic dip into a creamy pasta dish with chicken. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.18of 19 Cauliflower Tikka Masala with Chickpeas View RecipeIn this vegetarian riff on a popular Indian dish, we swap in cauliflower and chickpeas for the chicken in tikka masala. The cauliflower's nooks and crannies are particularly good at soaking up all the intense flavors of the sauce. Serve over rice for an easy healthy dinner that's ready in just 20 minutes.19of 19 Pasta e Fagioli with Instant Ramen Noodles View RecipeQuick sautéed vegetables, canned tomatoes, dried oregano and canned beans transform ramen noodle soup mix into this classic Italian favorite in minutes. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
16 Easy Gut-Healthy Dinners to Help Lower Blood SugarTrending Videos Make these easy, diabetes-friendly dinners to support a healthy gut. Each recipe takes only 30 minutes or less to get on the table. Plus, you'll find this collection includes lots of prebiotic foods like garlic, legumes and leeks and fiber-packed ingredients like whole grains to support healthy gut bacteria and regularity. Not to mention, these dinner recipes are made with sodium-conscious ingredients and lower counts of saturated fat to be fit for those eating a diabetes-appropriate eating pattern. Try our Miso-Maple Salmon and Chipotle Chicken Quinoa Burrito Bowl for simple and delicious meals that you'll want to make again and again.01of 16 This Fiber-Packed White Bean & Spinach Salad Is Ready in Just 10 Minutes View RecipePhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterIn this light and refreshing salad, we season white beans with ras el hanout, a Moroccan spice blend which features cinnamon, cumin, turmeric, ginger, cardamom and ground black and red pepper. If you prefer a creamier texture, gently mash some of the beans as you stir everything together. The bean salad is served on a bed of lightly dressed spinach that pairs well with the beans, but also grilled chicken or steak kebabs on another night.02of 16 Chipotle Chicken Quinoa Burrito Bowl View RecipeThis flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.03of 16 Charred Shrimp, Pesto & Quinoa Bowls View RecipeThese shrimp, pesto and quinoa bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.04of 16 Chhole (Chickpea Curry) View RecipeThis healthy Indian recipe is a flavorful chickpea curry that you can make in just 20 minutes. Also called chana masala, this dish is a comforting and delicious dinner.05of 16 Super Green Pasta View RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyPack in your veggies with this quick and easy green pasta. Plenty of kale and spinach transform into a vibrant green sauce once cooked and blended with basil, pine nuts and Parmesan cheese for a pesto-like flavor. Enjoy this easy vegetarian pasta as is, or add grilled chicken or white beans for a boost of protein.06of 16 Veggie & Hummus Sandwich View RecipeThis mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables, depending on your mood.07of 16 Mixed Greens with Lentils & Sliced Apple View RecipeThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give them a rinse before adding them to the salad.08of 16 Miso-Maple Salmon View RecipeWhite miso paste packs an umami punch to this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won't overpower this dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes (see Associated Recipes).09of 16 Hearty Chickpea & Spinach Stew View RecipeThis satisfying stew comes together in a snap. Mashed chickpeas add body to the broth, and tomato paste adds a savory note without adding too much sodium in this healthy recipe for weight loss.10of 16 Vegan Black Bean Burgers View RecipeThese easy vegan black bean burgers have a healthy dose of fiber thanks to the combination of black beans and quinoa. Cumin and chipotle chile powder give these vegan burgers a Southwestern spin. Using your hands to combine the mixture creates a soft, uniform texture.11of 16 Green Goddess Salad with Chickpeas View RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.12of 16 Chicken & Spinach Soup with Fresh Pesto View RecipeThis fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients--boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.13of 16 Classic Sesame Noodles with Chicken View RecipeSesame noodles become a satisfying meal with lean chicken and tons of veggies in this quick, healthy noodle recipe. Be sure to rinse the spaghetti until it's cold, then give it a good shake in the colander until it's well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie "noodles" for the cooked pasta.14of 16 Grilled Chicken with Farro & Roasted Cauliflower View RecipeYou can find farro in most grocery stores, near the rice. If you can't find farro, you can use wheat berries or brown rice instead; cook according to package directions.15of 16 Chicken & White Bean Soup View RecipeOnce again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.16of 16 Pork & Kimchi Fried Rice View RecipeIn this healthy fried rice recipe, zucchini, carrots and kimchi are tossed with Korean gochujang for a delicious one-bowl dinner. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
Chicken, Feta & Cucumber Couscous Bowls Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessActive Time:20 minsTotal Time:40 minsServings:4 Nutrition Profile:Diabetes AppropriateEgg-FreeHigh-ProteinNut-FreeSesame-FreeSoy-FreeJump to Nutrition FactsIngredients1 tablespoon olive oil1 ½ cups whole-wheat Israeli couscous2 ¼ cups water½ cup plain whole-milk strained (Greek-style) yogurt3 tablespoons whole buttermilk1 ½ tablespoons white vinegar½ teaspoon kosher salt½ teaspoon freshly ground black pepper1 clove garlic, grated1 ½ tablespoons chopped fresh dill, divided12 ounces boneless, skinless rotisserie chicken (white and dark meat), shredded (about 3 cups)1 small English cucumber, halved lengthwise and sliced (about 1 1/2 cups)1 cup multicolored cherry tomatoes, halved½ cup thinly sliced red onion1 ounce feta cheese, crumbled (about 1/4 cup)DirectionsHeat oil in a large saucepan over medium-high heat. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.Combine yogurt, buttermilk, vinegar, salt, pepper and garlic in a bowl. Stir in 1 tablespoon dill.Divide the cooked couscous evenly among 4 bowls. Arrange chicken, cucumber, tomatoes, red onion and feta evenly over the couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with the remaining 1 1/2 teaspoons dill.Originally appeared: CookingLight Power Bowls IssueRate ItPrintNutrition Facts (per serving)473Calories14g Fat55g Carbs35g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Sizeabout 1 3/4 cupsCalories473% Daily Value *Total Carbohydrate55g20%Dietary Fiber5g18%Total Sugars4gProtein35g70%Total Fat14g18%Saturated Fat4g20%Sodium608mg26%Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
18 Three-Step Sheet-Pan Dinner RecipesTrending Videos Photo: Jennifer CauseyThese sheet-pan dinners help you get an easy meal on the table. In three steps or less, you can make healthy recipes for pizza, fish tacos, chicken and more, and you'll only need to clean one pan when it's all done. Recipes like our Sheet-Pan Sausage & Peppers and Chicken Nachos are simple, flavorful dishes perfect for any night of the week.01of 18 Garlic Butter-Roasted Salmon with Potatoes & Asparagus View RecipeThis one-pan salmon and potatoes recipe makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.02of 18 Baked Fish Tacos with Avocado View RecipeInstead of deep-frying, the fish fillets in this quick-and-easy 5-ingredient recipe are coated with a flavorful seasoning blend and baked. Several varieties of flaky white fish can be used for these tacos. When you go to the market to purchase fish, the best strategy is to be flexible and choose the variety that looks freshest that day.03of 18 Sheet-Pan Sausage & Peppers View RecipeThis easy meal is bound to become a regular in your dinner rotation. It's super simple, comes together quickly and requires just one pan.04of 18 Spicy Jerk Shrimp View RecipeHere's a shrimp sheet pan supper that's roasted and caramelized to perfection! The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.05of 18 Sheet-Pan Balsamic-Parmesan Chicken & Vegetables View RecipeThis flavorful dish--with the combination of balsamic vinegar and Parmesan cheese--makes a great weeknight meal since it requires little legwork (and only one pan!). The marjoram adds a distinct earthy aroma. If you don't have marjoram in your spice arsenal, you can use dried oregano instead. Both have a woodsy flavor that complements the dish beautifully.06of 18 Sheet-Pan Shrimp Fajitas View RecipePhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisFajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.07of 18 Roasted Salmon & Tomatoes with Garlic & Olives View RecipeKeep the mess to minimum with this easy sheet-pan dinner. Cherry tomato halves roast alongside salmon fillets and make a delicious topping combined with olives, garlic and thyme in this easy fuss-free dinner.08of 18 Chicken Nachos View RecipeJennifer CauseyThese chicken nachos have crunchy chips topped with hot spiced shredded chicken, beans and melted cheese with cooling chunks of avocado, red onion and cilantro. If you like the heat, add jalapeño slices at the end. These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers around.09of 18 Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette View RecipeRoasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe.10of 18 Sheet-Pan Shrimp Fried Rice View RecipeThis sheet-pan shrimp fried rice recipe is a great way to use leftover rice, but you could also use pre-cooked microwave rice. Let it come to room temperature while you chop the veggies. Sambal, the spicy chile-based condiment popular in Indonesia, Malaysia and southern India, provides a kick.11of 18 Best Oven-Baked Salmon View RecipePhotographer: Jen Causey, Food Stylist: Jennifer WendorfLemon, fennel and dill impart delicious flavor in this easy baked salmon recipe. Baking the lemon slices releases the juices and essential oils from the rind. Serve with fingerling potatoes and asparagus, or enjoy with a simple salad.12of 18 Sheet-Pan Caprese Pizza View RecipeThis light and flavorful caprese pizza is ready when the tomatoes are just heated through and the mozzarella cheese is slightly melted. If you want a little more on this pizza, it'd be delicious with a few slices of prosciutto. Chef tip: let your dough come up to room temperature before you stretch it--it'll make it much easier to work with.13of 18 Sheet-Pan Shrimp & Asparagus View RecipePhotography / Fred Hardy, Styling / Ruth BlackburnThis sheet-pan shrimp and asparagus is a complete meal all on one pan! The shrimp and asparagus cook perfectly together. Crushed red pepper adds a dash of heat while lime juice brightens the dish.14of 18 Sheet-Pan Harissa Chicken & Vegetables View RecipeThis one-pan dinner gets a hit of flavorful heat from harissa, the popular North African chile-and-garlic paste. We use harissa paste from a tube for this recipe. It's got a concentrated chile flavor that makes an excellent spice rub for chicken and adds a subtle punch of heat to a refreshing herbed yogurt sauce.15of 18 Ginger Roasted Salmon & Broccoli View RecipeThis quick Asian salmon recipe uses the sauce for both glazing the salmon and tossing with the broccoli. Serve over rice noodles or brown rice tossed with sesame oil and scallions.16of 18 Sheet-Pan Garlic-Soy Chicken & Vegetables View RecipePhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisThis easy dish comes together quickly and is cooked all on one baking sheet. Putting the pan in the oven while it preheats makes it hot enough to lightly sear the chicken and vegetables, adding texture and flavor and also reducing the cook time. Chicken thighs emerge from the oven succulent and coated in the savory sauce (with less salt because of the low-sodium soy sauce) and fragrant from the garlic, ginger and scallions. We recommend serving this with brown rice or whole-wheat noodles.17of 18 Sheet-Pan Maple-Mustard Pork Chops & Carrots View RecipeYou need just one pan for this satisfying weeknight dinner. A sweet and savory maple-mustard glaze livens up baked pork chops, while the carrots are jazzed up with flavor-boosting and anti-inflammatory garlic, ginger and turmeric. Rainbow carrots add colorful pizazz, but regular orange carrots are a just-as-tasty substitute. Pork dries out easily--using an instant-read thermometer ensures meat is cooked safely, but still moist.18of 18 Honey-Harissa Chicken Thighs View RecipeJacob FoxHarissa, a hot chile pepper paste that hails from northern Africa, adds tons of flavor and shines when it's combined with honey to make a sweet coating slathered on chicken thighs. Serve with brown rice and roasted carrots.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
Bang Bang Chicken Checks All the Boxes Photo: Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell RoysterActive Time:20 minsTotal Time:30 minsServings:4 Nutrition Profile:Dairy-FreeDiabetes AppropriateHigh-ProteinNut-FreeSesame-FreeJump to Nutrition FactsIngredients1 ¼ cups whole-wheat panko breadcrumbs1 tablespoon canola oil1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces1 tablespoon mayonnaise plus 1/3 cup, divided2 tablespoons sweet chili sauce1 ½ tablespoons lime juice1 tablespoon Sriracha1 teaspoon onion powder¼ teaspoon saltDirectionsPreheat oven to 450°F. Place a wire rack on a rimmed baking sheet. Stir panko and oil together in a wide shallow bowl or pie plate. Toss chicken with 1 tablespoon mayonnaise in a medium bowl until thoroughly coated.Working with 1 piece at a time, dredge the chicken in the panko mixture to coat. Transfer the coated chicken pieces to the prepared rack, spacing the pieces evenly apart. Discard any remaining panko mixture. Bake the chicken until an instant-read thermometer inserted into thickest portion registers 165°F, 10 to 12 minutes.Meanwhile, whisk chili sauce, lime juice, Sriracha, onion powder and the remaining 1/3 cup mayonnaise together in a small bowl until blended.Transfer the chicken nuggets to a large plate; sprinkle evenly with salt. Drizzle with 1/4 cup of the sauce. Serve with the remaining 1/4 cup sauce for dipping.Originally appeared: EatingWell.com, August 2023Rate ItPrintNutrition Facts (per serving)395Calories23g Fat16g Carbs29g ProteinShow Full Nutrition LabelHide Full Nutrition LabelNutrition FactsServings Per Recipe4Serving Sizeabout 6 chicken nuggets & about 2 Tbsp. sauceCalories395% Daily Value *Total Carbohydrate16g6%Dietary Fiber2g7%Total Sugars2gAdded Sugars1g2%Protein29g58%Total Fat23g29%Saturated Fat4g20%Cholesterol92mg31%Vitamin A175IU4%Vitamin C2mg2%Vitamin D3IU1%Vitamin E2mg13%Folate13mcg3%Vitamin K39mcg33%Sodium462mg20%Calcium11mg1%Iron1mg6%Magnesium34mg8%Potassium407mg9%Zinc1mg9%Omega 32gNutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved |
21 30-Minute No-Cook Dinner RecipesTrending Videos Photo: Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleCombine delicious veggies, nutritious grains, legumes and lean proteins, and what do you get? These refreshing no-cook dinners! Not only can you make these easy recipes in just 30 minutes or less, but they also help you keep the temperature down in the kitchen. Recipes like our Avocado Chicken Salad and Chicken Caesar Salad Wraps are tasty escapes from the hot stove or oven.01of 21 Cucumber Sandwich with Cotija & Lime View RecipePhotographer: Rachel Marek, Food stylist: Holly DreesmanThis easy vegetarian cucumber sandwich draws flavor inspiration from elote, the Mexican street corn dish. Instead of corn, we flavor cucumber slices with cotija cheese, lime and cilantro for a tasty filling. Cotija cheese, a salty, crumbly Mexican cheese, is similar in flavor and texture to feta cheese, which can be used as a substitute. Arugula adds a peppery flavor, but any tender greens will work well here.02of 21 This Fiber-Packed White Bean & Spinach Salad Is Ready in Just 10 Minutes View RecipePhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterIn this light and refreshing salad, we season white beans with ras el hanout, a Moroccan spice blend which features cinnamon, cumin, turmeric, ginger, cardamom and ground black and red pepper. If you prefer a creamier texture, gently mash some of the beans as you stir everything together. The bean salad is served on a bed of lightly dressed spinach that pairs well with the beans, but also grilled chicken or steak kebabs on another night.03of 21 Avocado Chicken Salad View RecipeCaitlin BenselThis avocado chicken salad is herbaceous, bright and creamy. The blend of cilantro, dill and chives pairs nicely with fresh avocado. Enjoy this easy chicken salad over lettuce, on crackers or in a wrap.04of 21 These Chicken Caesar Salad Wraps Have 38 Grams of Protein to Keep You Satisfied View RecipePhotographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleThese chicken Caesar salad wraps make for a quick, easy lunch or dinner. We like a mix of romaine and kale for texture and color, but you can use one or the other if you prefer. Romaine will not hold well once dressed, so we recommend making this wrap up to 1 day in advance or the leaves will get soggy. Parmesan crisps act as another crouton-like element—use store-bought crisps or make your own with our Parmesan Crisps recipe.05of 21 The Best Tomato Sandwich to Make All Summer Long View RecipePhotographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina BrockmanThis classic tomato sandwich features a lovely combination of sweet juicy tomatoes and herby cream cheese. You can make a big batch of the cream cheese mixture and have it on hand to spread on bagels or crackers. For a boost of protein, add smoked salmon or sliced turkey or chicken.06of 21 Copycat McDonald's Southwest Salad View RecipePhotographer: Rachel Marek, Food stylist: Annie ProbstIf you were a fan of the McDonald's Southwest Salad before it left the menu, this copycat recipe brings it all back with a few healthy twists. The creamy dressing keeps saturated fat and calories in check with reduced-fat sour cream combined with salsa to give it its signature spice. We loaded it up with plenty of veggies, but feel free to give it your own spin with chopped avocado or crushed tortilla chips for crunch. (Editor's note: The title of this recipe does not align with EatingWell's practices for naming and attributing recipes but gives proper credit to McDonald's menu, which called this dish "Southwest Salad.")07of 21 The Best Tuna Salad Recipe for Sandwiches View RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleThe tuna salad in this easy recipe has crunch from the celery and apple, which also delivers a hint of sweetness. We use Greek-style yogurt in place of mayonnaise to bind everything together and to add a tangy, creamy finish. You could take this up a notch and make it a "Waldorf tuna salad" by adding 2 tablespoons toasted chopped walnuts, 3 tablespoons quartered small grapes and 1 tablespoon additional Greek yogurt. Serve over a bed of greens or between two slices of whole-grain bread.08of 21 Chile-Spiced Chickpea Salad View RecipePhotographer: Rachel Marek, Food stylist: Lauren McAnellyThis flavorful chickpea salad gets heat from sambal oelek, a ground chile paste. Carrots provide crunchy texture to contrast the chickpeas in this easy no-cook recipe.09of 21 Pickled Beet, Arugula & Herbed Goat Cheese Sandwich View RecipeJacob FoxThis pickled beet, arugula and goat cheese sandwich is peppery with creamy notes from the goat cheese and sweet and tangy undertones from the pickled beets. Chopped walnuts add nuttiness and crunch to this easy sandwich.10of 21 The Best Rotisserie Chicken Sandwich View RecipePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleThis rotisserie chicken sandwich is flavored with a dressing inspired by muhammara—a Middle Eastern sauce made from roasted red peppers, breadcrumbs, walnuts and spices. We gave it our own spin by using almonds in the mixture. Cashews can also be used for a creamier result. The leftover sauce can be used as a condiment for just about anything, or as a dip for bread or veggies.11of 21 Cucumber Chickpea Salad with Feta & Lemon View RecipePhotographer: Rachel Marek, Food stylist: Annie ProbstThis cucumber chickpea salad with feta and lemon is tangy and refreshing. You can enjoy it on its own or toss it with greens for an easy lunch or dinner. We love the grassy flavor of dill, but another fresh herb like oregano, parsley or chives will work well in its place.12of 21 Copycat Joe & the Juice's Tunacado Sandwich View RecipePhotographer: Fred Hardy, Food Stylist: Karen Rankin, Prop Stylist: Josh HoggleInspired by the viral sandwich from Joe & the Juice, we put our twist on the popular tuna-avocado sandwich. Adding chili crisp to the pesto adds delicious flavor, while processing the tuna with avocado creates a wonderfully creamy spread. These sandwiches are packed with texture and flavor, and will quickly make their way into your weekly lunch rotation.13of 21 This 15-Minute Arugula & Cucumber Salad with Tuna Is a Light & Simple Dinner Idea View RecipePhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterSpicy baby arugula pairs with crisp Persian cucumbers and celery in this refreshing salad. Italian Castelvetrano olives offer a mild, buttery flavor that doesn't compete with the flavor of the tuna. If you want more punch from your olives, Niçoise olives or Kalamata olives work well too.14of 21 Loaded Veggie Club Sandwich View RecipeJacob FoxThis loaded veggie club sandwich is layered with plenty of fresh tomatoes, cucumbers and carrots, with bacon, Cheddar cheese and an extra slice of bread in the middle adding savory flavors. Make sure your bread is sliced thinly to help keep the sandwich together.15of 21 Greek Yogurt Tuna Salad View RecipeJamie VespaNo mayo, no problem. This healthy tuna salad uses probiotic-rich strained yogurt as its creamy, tangy base. Crunchy celery, earthy chives and delicate microgreens keep this easy lunch recipe fuss-free, so you can customize it with your own healthy ingredients. Give it a spin with chickpeas, cucumber and Kalamata olives—or add a little sweetness with sliced grapes. Spread this tuna salad over a slice of whole-wheat bread, stuff it into an avocado or spoon it into crisp lettuce cups for a low-carb version.16of 21 Black Bean-Avocado Wrap View RecipeSara HaasPlain yogurt is a great base for dressing. Pairing it with prepared salsa is an easy way to add flavor to canned black beans, which can be a bit bland. An added boost of herby cilantro and slightly spicy pepper Jack cheese ensures this healthy, five-minute lunch idea packs plenty of flavor.17of 21 Egg Salad & Watercress Tea Sandwiches View RecipeJacob FoxPeppery watercress adds zest to classic egg salad in these easy tea sandwiches. Enjoy as a quick appetizer or brunch option.18of 21 This 15-Minute Chicken & Cabbage Salad Is a No-Cook Dinner Winner View RecipePhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterBest known as a Vietnamese dipping sauce, nuoc cham typically combines sugar, lime juice and fish sauce, striking the perfect balance between sweet, sour and salty. Here it ties together crunchy vegetables, tons of fresh herbs and cooked chicken breast for a refreshing chicken salad. Serve combined with glass noodles or inside a lettuce leaf. For a slightly different take, swap out the cooked chicken for thin slices of grilled steak.19of 21 Grinder Salad Sandwich View RecipeFred HardyInspired by the viral TikTok trend, we put our own spin on the grinder salad sandwich. We stick to one deli meat, in this case turkey, to cut back on sodium. For the salad topping, additions like bell pepper, red onion and tomato add color and crunch while also amping up the veggies. Whether you call it a grinder, hoagie or sub, you'll want to make this sandwich again and again.20of 21 This Anti-Inflammatory Chicken & Beet Salad Is Ready in 15 Minutes View RecipePhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterTart cherry juice concentrate adds flavor and helps fight inflammation when teamed up with other anti-inflammatory foods like beets and walnuts in this quick salad. Buying packaged cooked beets cuts down on time (and mess!). Look for them in the produce section where other prepared vegetables are sold.21of 21 Low-Carb Chicken & Cheddar Lettuce Wraps View RecipeJennifer CauseyThis fresh, crunchy wrap sandwich is brimming with vegetables, yet still delivers a satisfying amount of protein thanks to the chicken and cheese. Crisp iceberg lettuce is what keeps this wrap sandwich ultra low in carbs (just 4 grams per serving). The hardest part of this 10-minute recipe is rolling the sandwich, but our parchment paper trick makes it infinitely simpler.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit |
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