Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a tossed salad.
Barbecue Chicken Kale Wraps
Smooth, lacinato kale (aka dinosaur kale) is topped with barbecue chicken, carrots and cabbage in this healthy, gluten-free lettuce wrap recipe. Try them for a low-carb dinner or light lunch.
Cauliflower Chicken Fried “Rice”
Get an extra serving of vegetables and cut back on carbs by replacing rice with riced cauliflower in this healthy chicken fried rice recipe.
Sweet Potato Carbonara with Spinach & Mushrooms
Loaded with veggies, this spiralized sweet potato vegetable noodles recipe—our healthy take on a traditional carbonara recipe—achieves superfood status with the addition of spinach and mushrooms. Look for large, straight sweet potatoes to make the longest veggie noodles.
Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce
In this Asian-flavored spaghetti squash recipe, thin slices of lean pork tenderloin are marinated with lemongrass, ginger, brown sugar and soy sauce. The flavorful marinade is then cooked with peanut butter and coconut milk to make a delicious sauce for this low-carb noodle bowl.
Meatball Banh Mi
This banh mi (Vietnamese sandwich) is filled with a zingy slaw and chicken-and-pork meatballs spiked with fresh herbs. Look for chile-garlic sauce and fish sauce near other Asian ingredients in most supermarkets.
Mexican Pasta Salad with Creamy Avocado Dressing
Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.
Rice, Cheddar & Spinach Pie
This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don’t, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.
Freekeh Tabbouleh with Spiced Lamb Kofta
For a new twist on tabbouleh, we use earthy, whole-grain freekeh combined with cucumber, parsley and tomatoes. Freekeh is found in two forms: whole or quick-cooking cracked; 2 cups of cooked bulgur can also be used as a substitute. Serve with the lamb patties and a spinach salad with herb vinaigrette.
Two-Pepper Shrimp with Creamy Pecorino Oats
Oats are not just for breakfast! In this play on shrimp & grits, we simmered oats with scallions and cheese for a savory, creamy dish reminiscent of risotto. You’ll even get your veggies with the sautéed baby spinach on the side. Serve with hot sauce and a glass of unoaked Chardonnay.
Stuffed Avocados
Forget the bread; next time you’re serving chicken (or seafood or tuna) salad for lunch, try mounding it in an avocado half instead.
White Gazpacho
White gazpacho is made with bread, almonds, grapes and garlic and is one of the traditional Spanish gazpacho variations. In this white gazpacho soup recipe we add cucumbers and honeydew, whir it in a blender and it becomes silky, a little toasty (from the almonds) and refreshing.
Chopped Greek Salad with Chicken
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.
Italian Vegetable Hoagies
This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you’re packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.
Zesty Shrimp & Black Bean Salad
Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.
Thai Chicken Salad
Sweet chili sauce spikes the creamy yogurt dressing in this healthy chicken salad recipe for a fun taste of Thai flavors. If you don’t have sweet chili sauce, try substituting 1 tablespoon ketchup, 1 teaspoon Sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar and a pinch of crushed red pepper flakes. Serve the salad open-face on toasted bread or scoop it atop more shredded napa cabbage.
Edamame Hummus Wrap
Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables.
Creamy Garlic Pasta with Shrimp & Vegetables
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.
Hawaiian Turkey Sliders
Grilled pineapple tops flavorful turkey burgers to give this easy slider recipe Hawaiian flair.
Southwestern Steak Salad
This steak salad recipe is packed with fresh summer corn, ripe tomatoes and silky avocado. It might be hard to imagine that this healthy dinner can be whipped up so quickly but the secret is in the timing. While the steak is cooking under the broiler, you’ll have plenty of time to whisk together the lightened-up creamy chipotle dressing and assemble the rest of the salad. Serve with crumbled tortilla chips for an extra crunch.
Ravioli with Arugula & Pecorino
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.
Chipotle Chicken Quinoa Burrito Bowl
This chipotle-flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.
Tuna Salad-Stuffed Tomatoes with Arugula
The tuna in this great-looking stuffed tomato recipe isn’t your typical mayo-based affair. The sherry vinaigrette does double duty: it adds fresh flavor to the tuna filling and also dresses the baby arugula and white bean salad.
Chickpea & Potato Hash
The eggs cook right on top of this chickpea and potato hash—cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.
Za’atar-Roasted Chicken Tenders & Vegetables with Couscous
Za’atar (or zaatar)—a Middle-Eastern spice blend that’s a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs—gives this sheet-pan roast chicken recipe tons of flavor. Chicken tenders and pretrimmed green beans make this healthy dinner super-fast.
Chicken Banh Mi Pizza
This healthy pizza recipe is inspired by the Vietnamese sandwich called banh mi. Spread on the pizza dough, the curry sauce adds just the right amount of Thai seasoning and spice.
Oven-Fried Beef Taquitos
This healthy beef taquitos recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you’d get at a restaurant. One order of these little deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories and 60 grams of fat! Don’t worry if some of the taquitos crack open while baking—they’re still crispy and delicious. Serve with your favorite salsa, guacamole and reduced-fat sour cream.
Chicken & Celery Root Tikka Masala
In this 5-ingredient healthy recipe, celery root replaces traditional potatoes for an easy Indian-inspired chicken dinner with a creamy spiced tomato sauce. Pick your favorite jarred Tikka Masala sauce. Serve over brown basmati rice or with warm naan and steamed green beans.
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