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Kick off meatless Monday with Eating Bird Food‘s recipe for a celebratory fiesta bake featuring quinoa, black beans and sweet potatoes. This flavorful take on a casserole can be made ahead of time, frozen then re-baked for those busy evenings.

Simple Fiesta Bake

Ingredients


  • 1 cup water
  • 1/2 cup uncooked quinoa
  • 3 cups (400 g) sweet potato, diced
  • 1 medium (120 g) red bell pepper, diced
  • 1/2 small yellow onion (35 g), diced
  • 1 tablespoon + 1 teaspoon taco seasoning (certified gluten-free if necessary)
  • 1 (14 ounce) can black soybeans or black beans, drained and rinsed
  • 1/4 cup sliced green onions
  • 1/4 cup cilantro, chopped
  • 1 1/2 cups prepared salsa (mild, medium or hot)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded smoked gouda cheese

Optional Toppings


  • 2% Greek yogurt
  • Sliced avocado
  • Sliced green onions
  • Chopped cilantro

Directions


  • Bring the water and quinoa to boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.
  • Preheat the oven to 350° F. Grease a 9″x 13″ dish and spread the sweet potato, bell pepper, and onion in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.
  • In a bowl combine the beans, cooked quinoa, green onion, cilantro and 1 tablespoon of taco seasoning; mix well.
  • Place the bean and quinoa mixture over the veggies in the baking dish. Spread salsa on top of the quinoa mixture. Top with cheese.
  • Cover with aluminum foil and bake for 40 minutes. Removed cover and bake for another 20 minutes or until cheese has melted, the sweet potatoes are cooked and everything is hot throughout.
  • Serve immediately topped with greek yogurt, avocado slices, green onion and cilantro if desired.

Nutrition Information

Serves: 5 |  Serving Size: 2 cups
Per serving: Calories: 436; Total Fat: 15g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 46mg; Sodium: 541mg; Carbohydrate: 54g; Dietary Fiber: 11g; Sugar: 5g; Protein: 22g
Nutrition Bonus: Potassium: 620mg; Iron: 18%; Vitamin A: 250%; Vitamin C: 46%; Calcium: 38%

Make this simple chicken Waldorf salad by Love & Zest for a lunch you can take your meal on-the-go! This recipe remixes leftover rotisserie chicken with common ingredients like plain Greek yogurt, orange juice, mayonnaise, apples and onions.

Waldorf Chicken Wrap
Ingredients
4 cups rotisserie chicken, deboned, and shredded (approx. 1/2 small chicken)
1 medium lemon, juiced
1 tablespoon orange juice
2 tablespoons 2% plain Greek yogurt
1 tablespoon mayonnaise
1/2 medium Gala apple, diced
1/4 cup dried plums (prunes), diced
1 tablespoon chopped green onions
1 cup arugula
4 medium 100% whole wheat tortillas (approx. 120 calories each)
Directions
Using a fork, combine the shredded chicken with yogurt, mayonnaise, orange juice, and lemon juice until the ingredients are well mixed. Season with freshly grated pepper.
Fold in in apples, plums and onions.
Assemble the wrap using the chicken salad mixture, arugula and whole wheat tortilla.
Nutrition Information
Serves: 4 |  Serving Size: 1 wrap
Per serving: Calories: 333; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 84mg; Sodium: 976mg; Carbohydrate: 30g; Dietary Fiber: 4g; Sugar: 8g; Protein: 25g
Nutrition Bonus: Potassium: 138mg; Iron: 13%; Vitamin A: 6%; Vitamin C: 16%; Calcium: 8%

If you can get fresh peas at the market, a great way to enjoy this summertime treat is in a simple five-minute salad. Simply add fresh peas to a large pot of boiling water for 1-2 minutes, chill in a bowl of ice water, then drain. To the cooked peas, add olives, feta cheese, green onions, olive oil, fresh lemon juice, salt and pepper. Enjoy this light, healthy salad with your family. It makes a great alternative to mayonnaise-rich potato or pasta salads at summer barbecues or picnics.

Protein-Packed Pancakes
If you shy away from pancakes because they don’t have enough protein, these moist protein-packed pancakes were made for you! Greek yogurt is thick, creamy and a popular lean protein that gives this dish a tangy flavor. Each satisfying stack of pancakes is topped with fresh blueberries. You can also serve with a ripe banana or maple syrup if desired.
Protein-Packed Pancakes
Ingredients
  • 1/2 cup (63 grams) all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs (50 grams per egg)
  • 1 teaspoon vanilla extract
  • 1 cup (245 grams) 2% fat Greek yogurt
  • 1/3 cup (50 grams) fresh blueberries (for garnish)
Directions
Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.
Add the dry ingredients to the wet ingredients and stir together until well combined.
Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.
Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You'll notice that these pancakes won't bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.
Top pancakes with blueberries, and enjoy.
Nutrition Information
Serves: 2 | Serving Size: 4 (4" pancakes)
Per serving: Calories: 297; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 196mg; Sodium: 676mg; Carbohydrate: 35g; Dietary Fiber: 1g; Sugar: 9g; Protein: 20g
Nutrition Bonus: Potassium: 146mg; Iron: 12%; Vitamin A: 6%; Vitamin C: 8%; Calcium: 21%
Energizing Tips (optional)
  • Serve with 1 tablespoon of peanut butter for more calories, fat and protein. (Per serving: Calories: 402; Total Fat: 17g; Carbohydrate: 38g; Dietary Fiber: 2g; Sugar: 10g; Protein: 24g)
  • Serve with 2 tablespoons maple syrup for more calories and sweetness. (Per serving: Calories: 401; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 1g; Sugar: 33g; Protein: 20g)
  • Serve with 1 ripe medium banana for more calories and natural sweetness. (Per serving: Calories: 402; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 4g; Sugar: 23g; Protein: 21g)















Quinoa with Summer Veggies and Herbs

Enjoy nutty quinoa paired with flavorful grilled summer vegetables like zucchini, peppers and carrots. This delicious grain and veggie salad can be enjoyed alone or with a lean protein like grilled chicken breast or a hardboiled egg.

Summer Veggie Quinoa

Ingredients

  • 1/3 cup (85 grams) white balsamic vinegar or white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons molasses (or honey)
  • 3 small (120 grams each) zucchini or yellow squash or mix of both, halved
  • 1 medium (110 grams each) white onion, cut into thick chunks
  • 1 medium (120 grams) red bell pepper, cut into thick chunks
  • 2 medium (60 grams each) carrots, quartered
  • 2 3/4 cups (660 grams) low-sodium vegetable broth (certified gluten-free if necessary)
  • 1 1/2 cups (255 grams) uncooked quinoa (certified gluten-free if necessary)
  • 2 tablespoons chopped fresh basil

Directions

Whisk together vinegar, olive oil, garlic, salt, pepper and molasses in a large bowl or zip top plastic bag. Add zucchini, onion, bell pepper and carrots; seal and toss to coat. Let marinate 15 to 30 minutes while quinoa cooks.

Bring 1 3/4 cups broth to a boil in a medium saucepan; stir in quinoa. Cover, reduce heat to low, and simmer until tender, about 15 minutes. Remove from heat; set aside.

Prepare a charcoal fire or preheat gas grill to medium-high heat. Drain vegetables, reserving marinade.

Grill vegetables in a grill basket or on greased grill grate for 5 to 7 minutes on each side or until tender. Cool slightly and chop vegetables into bite-size pieces.

Combine quinoa, grilled vegetables and reserved marinade in a large bowl. Serve room temperature or chilled.

Nutrition Information

Serves: 4 Serving Size: 1 1/2 cups

Per serving: Calories: 361; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 559mg; Carbohydrate: 57g; Dietary Fiber: 7g; Sugar: 11g; Protein: 11g

Nutrition Bonus: Potassium: 430mg; Iron: 20%; Vitamin A: 127%; Vitamin C: 93%; Calcium: 8%

Energizing Tips (optional)

  • Serve with 1 hardboiled egg to increase calories, protein and fat. (Per serving: Calories: 431; Fat: 15g; Carbohydrate: 57g; Dietary Fiber: 7g; Sugar: 11g; Protein: 17g)
  • Serve with 1 (3-ounce) grilled chicken breast to increase calories and lean protein. (Per serving: Calories: 471; Fat: 13g; Carbohydrate: 57g; Dietary Fiber: 7g; Sugar: 11g; Protein: 33g)

cherry garcia ice cream

We’ve all been there: It’s late, we’re hungry, and the drive-through window is beckoning. But before you grab the keys (or call for delivery) check out this list of less food-coma inducing late-night fare. It may require a little more work than swinging through a fast food joint, but the payoff is the seriously delicious satisfaction of knowing you’re feeding yourself well (and making healthy leftovers for tomorrow).

Savory Fare

Instead of a fast-food burger, make:

1. Bean-Kale Burger with Sweet Potato Wedges
For the vegetarians among us, here's a healthy recipe that provides balanced nutrition from superfood kale, sweet potato, and pinto beans. The recipe calls for pepper jack cheese, but this can be omitted if you're vegan or dairy-free.

black bean burger

2. Amazing Cheddar Sliders
While double-decker cheeseburgers are certainly delicious, they aren't the best "snack" if you're looking to stay awake for an all-nighter. This slider recipe cuts down on portion size while still packing flavor. To make this recipe even healthier, use a whole-wheat bun or skip it in favor of lettuce for added crunch.

Instead of a diner omelet, make:

3. Garden Vegetable Omelet
While omelettes may appear to be the healthiest option on the late-night diner menu, the serving sizes leave something to be desired in the health department. Make your own healthier version at home by tosssing in a whole bunch of veggies.

garden omelette

4. Caprese Omelet
Quality is key here, as juicy tomatoes, fresh mozzarella, and fresh basil all shine at the peak of their freshness.

Instead of French fries, make:

5. Healthy Baked Sweet Potato Fries
French fries are undoubtedly addictive, especially the ones served at late-night eateries. This recipe calls for baking, not frying (without sacrificing any flavor!). Sweet potato fries, in particular, pack some serious vitamin A, which gives your eyes a boost at the end of a long day.

sweet potato fries

6. Spicy Baked Fries
The seasoning on these thick potato wedges is so tasty, you won't even realize they've avoided the fryer. As the recipe suggests, alter the ratio of paprika or cayenne pepper to amp up the spice.

Instead of delivery or frozen pizza, make:

7. Homemade Bagel Bites
No matter how much we wish for it, pizza isn't exactly a vegetable—but it’s still possible to make a healthy version of the perennial favorite, bagel bites, for a midnight snack! Built-in portion control does these snacks good. To make them even healthier, use whole-wheat bagels, and top with herbs and veggies.

bagel bites

8. Cauliflower Crust Pizza
While the taste won't exactly parallel doughy pizza, this recipe is a savory, healthful, and unique alternative to classic delivery options. Be warned: Making this crust thick will result in more of a shepherd's pie than a pizza; while not quite the same texture, it’s still delicious!

Instead of a drive-through breakfast sandwich, make:

9. Egg and Avocado Sandwich
Superfood avocado automatically ups the nutrition profile of this sandwich… and its natural creaminess will make cheese seem almost subpar in comparison.

10. Egg Sandwich with Wilted Spinach
Eggs and veggies on toast make an excellent, balanced snack or meal (especially when they’re made with whole ingredients rather than obtained via the drive-thru). This healthy option will satisfy your tummy and, thanks to the protein, give you a surge of energy, to boot.

Instead of drive-through quesadillas, tacos, and burritos, make:

11. Chicken Burrito Bowl
Losing the tortilla in favor of a burrito bowl makes for a lighter (and, depending on what you fill the bowl with, gluten-free) alternative to gigantic burritos. Besides, the combination of rice, beans, and lean protein in this recipe need no additions (and ensure long-lasting energy).

12. Healthy Veggie Burritos
Enormous, Mission-style burritos are absolutely fantastic. But given that they often weigh as much as a small child, they can leave us feeling pretty sluggish the next morning. Cook up this healthy veggie burrito instead.

13. Black Bean Quesadillas
When they're homemade, quesadillas are healthy meals (or snacks!) that can be stuffed with virtually every combination of ingredients, whether sweet or savory. This recipe provides a healthy vegetarian dish that can be cooked up in a flash.

14. Avocado Quesadillas
Avocado plus melted cheese equals healthy fats, protein, and (thanks to the tortilla) carbs. To make this recipe even healthier, choose a whole-grain tortilla and keep portions in check.

15. Weeknight Black Bean Tacos
Don't let the concept of a vegan taco deter you from this recipe. The spicy seasoning mixed with piquante lime will tempt even die-hard ground beef fans!

16. Vegetarian: Tacos De Hongo, Chile Poblano Y Cebolla
Like vegan tacos, vegetarian tacos seem like something of an oxymoron. But this recipe packs plenty of authentic flavor thanks to the poblano chiles.

Instead of store-bought grilled cheese, make:

17. Spinach and Artichoke Grilled Cheese
This is another recipe for which the quality of ingredients is key (and will really enable this sandwich to shine). Feel free to omit the sour cream if you’re dairy-free or counting calories.

spinach grilled cheese

18. Grilled Portobello, Bell Pepper, and Goat Cheese Sandwich
The meatiness of the portobello and the creaminess of the goat cheese mean that a small sandwich will feel much more indulgent than its size. If you’re Paleo, roast two whole portobello caps ahead of time and use them as buns instead! (Pro tip: If making the Paleo version, try assembling the sandwiches and then melting the cheese in the oven, as pan-frying quickly becomes messy.)

Instead of potato chips and French onion dip, make:

19. Baked Kale Chips
It's easy to eat a whole tray of these superfoods in one sitting—but hey, that just means you're stocking up on vitamin K! The best part about kale chips (besides their addictive crunchiness) is that they can take on any type of flavor, from lemon to garlic to miso, and still be completely wonderful.

kale chips

20. Roasted Red Pepper Dip
Nutrient-rich red peppers, onion, superfood garlic, heart-healthy olive oil, red wine vinegar, and salt and pepper combine for a healthy, savory dip that will have you coming back for seconds (and thirds, and fourths… ).

21. Healthy Baba Ghanoush (Eggplant Dip)
Baba Ghanoush can prove even more addictive than hummus, but given that many store-bought versions include more mayonnaise than eggplant, it's not always the healthiest choice of dip. While this homemade version still calls for some mayo, feel free to swap in more tahini. Plenty of eggplant provides vitamins K and B6, thiamin, folate, potassium, manganese, and fiber.

22. Roasted Garlic, Sun-Dried Tomato, and White Bean Dip
The rich flavors of this bean dip will shine on any dipping “instrument,” from whole-grain chips to red pepper slices. The creaminess of the white beans pairs beautifully with the savory flavors of the sun-dried tomatoes and garlic.

Instead of the Chinese buffet, make:

23. Healthy General Tso's Chicken Recipe
The sweet-sticky sauce covering General Tso's chicken is understandably addictive, but it most likely has unpronounceable ingredients. Stir-frying the chicken is healthier than sticking it in the deep fryer, while your mind can rest easy with this sauce made from whole, natural ingredients.

healthy general tsos chicken

24. Tofu That Tastes Good: Stir Fry
The texture of tofu can be off-putting for many, but baking and then stir-frying it in a sweet teriyaki sauce will make it much more firm. This recipe would be delicious with any mixture of vegetables.

25. Light and Healthy Vegetarian Lo Mein
Lo mein is such a wonderful mix of textures that its ingredient list should be just as lovely! To avoid the mystery of take-out lo mein, make a homemade version. This recipe is vegetarian, but stir-fried beef or shrimp would make delicious additions.

Instead of mac 'n cheese from a box, make:

26. Mac 'N Cheese (Vegan and Gluten Free)
While vegan and gluten-free mac 'n cheese sounds nigh on impossible to achieve, this recipe will leave you pleasantly surprised. The addition of cauliflower or white beans enables an even creamier texture and many more nutrients than a powdered cheese packet.

mac 'n cheese

27. Creamy Butternut Squash Macaroni and Cheese
For a slightly gourmet twist on mac 'n cheese, this butternut squash version, with its combination of Gruyere and Romano cheese and crunchy Panko breadcrumbs, is exceptional. The butternut squash adds plenty of nutrition while tinting the dish a vibrant yellow.

Instead of store-bought chicken wings, make:

28. Crispy Baked Chicken Wings
This classic party food can be a stomachache in the making thanks to heavy amounts of oil and spicy sauces. This homemade version will leave you feeling satisfied, not sick, as its crispiness is achieved via the oven rather than the deep fryer.

baked chicken wings

Instead of traditional PB&J, make:

29. Fried Peanut Butter Banana Sandwich
It was Elvis's favorite sandwich, but that doesn't mean we can’t “healthify” it a bit—and this version still provides plenty of crunch.

peanut butter and banana sandwich

30. Apple Sandwiches with Honeyed Peanut Butter, Oats, and Raisins
Don't just eat apples out of hand! Core and slice apples to make these tasty treats. The oats and raisins provide wonderful texture to contrast the crunchy fruit.

Sweet Snacks

Instead of convenience store ice cream, make:

31. Banana Cherry Garcia Soft Serve
This recipe is just as addictive as the original Ben & Jerry's version, but with plenty more fiber and nutrients! Making it at home enables you to add as many chocolate and cherry chunks as you desire, which is definitely another bonus.

cherry garcia ice cream

32. Peanut Butter, Jam, and Banana Soft Serve Popsicles
Banana soft serve might be the best thing since sliced bread. The creamy sweetness of the blended frozen banana mimics ice cream quite nicely, and it is equally versatile, as these popsicles demonstrate.

33. 5-Minute Avocado Sorbet
By no means do avocados have to be savory. They shine in sweets from brownies to mousse, but the simplicity of this avocado sorbet is spectacular.

Instead of a drive-through milkshake, make:

34. Raw Cookie Dough Milkshake
The more cookie dough chunks, the better, but store-bought cookie dough often contains plenty of scary chemicals. This recipe eliminates unpronounceable ingredients in favor of a banana-based, egg-free cookie dough flavor.

35. Skinny Strawberry Banana Milkshakes
Strawberry shakes may seem more refreshing than their chocolate-based counterparts, but as they rarely include fresh fruit, they aren't necessarily a healthier choice. This simple version packs plenty of antioxidants for genuine health-boosting goodness.

36. Healthy Peanut Butter, Banana, and Honey Milkshake
The textural interplay between the creamy peanut butter and banana base and the crunchy cacao nibs is simply amazing. Adding raw honey boosts sweetness without processed sugars.

Instead of packaged brownies, make:

37. Vegan Gluten-Free Black Bean Brownies
Black beans fill up your tummy with fiber and protein. Strange though the ingredient list may seem, the black beans make these really fudgy, which makes for perfect brownie bites!

38. Skinny Brownie in a Mug
Greek yogurt lends a healthy dose of protein while keeping the mug cake moist. This simple recipe is perfect for those who prefer their brownies to taste like batter!

Instead of packaged cookies, make:

39. "Raw" Cookie Dough (Egg Free)
If there's one sweet snack to love more than cookies, it's cookie dough. To avoid salmonella poisoning, try out this egg-free version of a sweet classic. If you don't have much of a sweet tooth, try lightening up the sweeteners in this recipe to save both calories and your blood sugar.

cookie dough

40. Vegan Single-Serve Oatmeal Chocolate Chip Cookie
These cookies would be healthy enough to eat for breakfast. The banana and chocolate chips elevate baked oatmeal into a chewy, fudgy skillet cookie.

41. “All for One” Chocolate Chip Cookies
This recipe seems nigh on miraculous. Thanks to nutrient-packed ingredients such as coconut flour and molasses, you can eat the entire batch for the caloric equivalent of a single Chips Ahoy cookie! Even more important: You skip out on all the processed ingredients.

42. Cookie Dough Greek Yogurt
Given that this recipe features Greek yogurt as its base, it's much healthier than eating spoons of raw cookie dough. That said, the peanut butter and maple syrup make for an indulgent dessert, which is perfectly offset by the touch of sea salt recommended in this recipe.

43. Quick 5-Minute Healthy Chocolate Chip Cookie Dough Dip (Paleo)
Soaked cashews and coconut butter provide a wonderfully creamy and sweet base for this dip! Apple slices or banana chips would pair well with the coconut-chocolate flavor.

Instead of diner pancakes, make:

44. Flourless Pumpkin Spice Pancakes
Superfood pumpkin is hardly a seasonal vegetable—it's so packed with vitamin A that it deserves to be eaten all year round! These pumpkin pancakes pack plenty of flavor without refined sugars or flours.

45. Oatmeal Mini Pancakes
Oatmeal's versatility is often underrated—here, the oats add a nice textural contrast to these dense pancakes. Oatmeal is also a superfood that can help lower blood cholesterol levels, aid with digestion, and improve metabolism.

46. Greek Yogurt Blueberry Pancakes
Between protein-packed Greek yogurt and antioxidant-rich blueberries, this recipe packs a lot of health benefits without the processed ingredients so often found in pancake mixes! Almond flour could work as a substitute to make this recipe gluten-free (just add a bit more leavener to compensate for the added heaviness).

Instead of a store-bought latte, make:

47. Salted Caramel Mocha Latte
Giant Starbucks mochas are delicious, to be sure, but at close to $5 each, they aren't the most economical option—and besides, they’re often loaded with added sugars. This recipe provides a less expensive way to get that salty-caramel flavor year-round!

salted caramel latte

48. The Perfect Homemade Latte
This recipe is super simple, and gives an energy boost from caffeine without a sugar crash later on. Flavor as you desire: Mint chocolate chip latte, anyone? Or pumpkin spice? The choice is yours, without any of the side effects of sugary syrups!

Instead of convenience store candy, make:

49. Healthy Gummy Bears
Gummy candies are difficult to resist, but instead of reaching for high-fructose-corn syrup-laden versions, make simple fruit juice-based ones at home. These are just as addictively chewy and sweet, but without the scary ingredients.

gummy bears

50. Healthy Sour Watermelon Gummies
These addictive (and Paleo!) gummies mimic Sour Patch Kids, but their flavor stems from a mixture of fresh watermelon and lemon rather than refined sugar.

51. Homemade Raw Vegan Chocolate
Strong dark chocolate is quite healthy already, but try out this vegan option if you're looking for a milkier (but dairy-free) treat. Adding different types of flavoring (extracts, dried fruits, nuts) to this base would be a wonderful way to add variety!

52. Make Your Own Raw Vegan Chocolate
Maple-coconut vegan chocolate sounds like a dream! Adding crunchy cacao nibs would be a perfect add more texture to this recipe.
















Thai Beef Kabobs with Garden Vegetable Saute

Time to fire up those barbecue grills! Eat Up Slim Down's Thai Beef Kabobs are flavored with a delicious, sweet-and-sour marinade. Enjoy the kabobs alongside the simple Garden Vegetable Saute for a tasty, summertime meal.

Thai Beef Kabobs with Garden Vegetable Saute

Ingredients

  • 2 tablespoons Lemon Juice
  • 1 tablespoon Reduced-Sodium Soy Sauce
  • 1 tablespoon packed Brown Sugar
  • 1 tablespoon minced Garlic
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Ground Black Pepper
  • 1 pound Beef Chuck, trimmed of fat and cut into 2″ cubes
  • 1 cup julienned Zucchini
  • 1/2 cup sliced Scallions
  • 1/2 cup Corn Kernels
  • 1/2 cup sliced Green Beans
  • 1 tablespoon Olive Oil
  • 1/2 pint Cherry Tomatoes, halved (1 cup)
  • 1 tablespoon minced fresh Parsley or Cilantro

Directions

Mix the lemon juice, soy sauce, brown sugar, garlic, pepper flakes, black pepper, and beef in a resealable plastic bag. Refrigerate for 2 hours.

Preheat the grill or broiler. Drain the beef, reserving the marinade. Thread the beef onto 8 skewers. Grill or broil the kabobs 4″ from the heat for 12 to 15 minutes, or until the beef is lightly browned on all sides and no longer pink in the center (check by inserting the tip of a sharp knife into 1 beef cube).

Meanwhile, coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the zucchini, scallions, corn, beans, and oil. Cook, stirring, for 5 minutes, or until the beans are crisp-tender. Add the tomatoes and 2 tablespoons of the reserved marinade (discard any remaining marinade); cook, stirring occasionally, for 2 minutes. Add the parsley. Serve with the beef.

Nutrition Information

Serves: 4 | Serving Size: 2 skewers + 1/4 of vegetables

Per serving: Calories: 264; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 68mg; Sodium: 266mg; Total Carbohydrates: 14g; Dietary Fiber: 2g; Sugars: 6g; Protein: 24g

Nutrition Bonus: Potassium: 721mg; Vitamin A: 15%; Vitamin C: 37%; Calcium: 4%; Iron: 20%


grilled zucchini and corn salad

This smoky vegetable salad by Uproot from Oregon makes a great side for your grilling party. Juicy corn kernels and tender zucchini are dressed in a tangy lemon-basil vinaigrette. To make this vegan-friendly and healthy diet side dish, just leave out the feta cheese.

Grilled Zucchini Corn Salad

Ingredients

  • 3 medium zucchinis, halved lengthwise
  • 2 large ears of corn, husk and silk removed
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup packed basil leaves
  • Black Pepper, to taste

Directions

Heat the grill on medium (clean the grates as necessary to avoid sticking). While grill is heating, lightly grease zucchini and corn with oil.

Place zucchini and corn over direct flames on the grill for 10 minutes, turning every few minutes for grill marks.

After 10 minutes, move the corn away from direct heat but still leave it inside the grill. Flip zucchini and cook for another 5 minutes until easy to pierce with a fork, but not soft. Remove the vegetables from the grill and allow them to cool slightly.

Slice zucchini width-wise into 1/2″ chunks and cut corn off the cob. Thinly slice the basil.

Toss vegetables with feta cheese crumbles, lemon juice, olive oil, and sliced basil. Serve as a side dish at room temperature or cold.

Nutrition Information

Serves: 6 Serving Size: 3/4 cup

Per serving: Calories: 105; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 8mg; Sodium: 77mg; Carbohydrate: 15g; Dietary Fiber: 1g; Sugar: 2g; Protein: 3g

Nutrition Bonus:

 Potassium: 387mg; Iron: 2%; Vitamin A: 5%; Vitamin C: 32%; Calcium: 5%


When you think “healthy meal ideas” rarely do the words “bread” and “sandwich” come to mind. And that’s exactly why it’s time for you to reprogram how you think about the healthiest foods to eat.

Your sandwich favorites tend to be limited to a short list of the classics: PB&J, grilled cheese, and [insert deli meat here].

Eating the healthiest foods does not mean avoiding all carbs and foods that taste great.

There’s no denying the enjoyment those options, and there’s a time and place for each. But what if you wanted to eat sandwiches every day? Here’s how to make it happen: enter the chicken panini.

Eating the healthiest foods does not mean avoiding all carbs and foods that taste great. This flavored-filled chicken panini takes sandwiches to a whole other level. Nutrient-dense, macro-balanced and protein-rich, this lunch will become your new staple.

Why chicken Panini is a Healthy Recipe?

Sprouted grain and seed bread is a better alternative to white- or wheat flour-based options. Although the bread does contain gluten—gasp!—the sprouting process breaks down the proteins (gluten) and carbohydrates in the grain. This makes it easier to digest and lowers glycemic index (if you worry about those things).

We added fresh basil not only for flavor, but because it contains flavonoids, which have anti-bacterial and anti-inflammatory properties. The healthy fat in the avocado and the fiber in the bread will slow digestion, which helps you feel full for longer periods of time.

You can select a deli meat, but be aware that most contain fake flavors, sodium and preservatives to maintain freshness. Sure, it tastes good, but in terms of health, it's better to stick to the real meat as often as you can, or go with an option that removes those drawbacks. (For a solid option, check out Applegate products.)

Ingredients

chicken basil sandwich ingredients

Serving size: 1 serving

Cook time: 15 minutes

Difficulty: Easy

  • 2 slices sprouted grain and seed bread*
  • 1 chicken breast**
  • 1 slice beefsteak tomato
  • ¼ avocado, in 4 thin slices
  • 4 fresh basil leaves
  • 1 tbsp. Dijon mustard
  • 1 tsp. balsamic vinegar
  • ½ tsp. extra virgin olive oil, plus ½ tbsp. for cooking the chicken
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. reduced-fat butter, optional

*We used "Food For Life" sprouted grain and seed bread.

**We recommend buying organic, free-range, antibiotic-free chicken breasts whenever possible.

Directions

  1. Rinse, dry and butterfly the chicken breast. Season each side with a ½ tsp. of sea salt, ½ tsp. pepper and ½ tsp. garlic powder.
  2. On a cast iron skillet or non-stick sauté pan, add ½ tbsp. of olive oil. Cook the chicken on medium heat for about 5 minutes per side. Remove from heat when it's cooked through. Slice the chicken at an angle to make slices better fit for a sandwich.
  3. While the chicken is cooking, add the Dijon mustard, balsamic vinegar and ½ tsp. of olive oil. Mix it all up.
  4. Assemble the sandwich. On one side of each slice of bread, spread the butter. On the non-butter side, spread the mustard mixture. Layer the avocado slices, then the tomato, then the chicken slices and finally, the basil leaves. Top with the other slice of bread.
  5. Place the sandwich on a grill pan*, and firmly press to get those lovely grill marks. An informal, not-professional technique is to place a heavy plate or another pan on top. Cook for about 2-3 minutes per side.

chicken basil sandwich

Nutritional Information & Macros

Macros per serving:

  • 390 calories
  • 14g fat
  • 32g carbs
  • 34g proteins


Southwestern Chicken Salad

Make this Southwestern chicken salad by combining chicken breast, beans and corn. Drizzle \with a skinny salad dressing made from Greek yogurt, salsa, lime and chili powder so you get plenty of creaminess without feeling weighed down. Make this dish ahead of time and serve chilled over a bed of fresh salad greens. It’ll surely hit the lunch spot!

Southwestern Chicken Salad Recipe

Ingredients

  • 2 teaspoons olive oil
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 1/2 pounds (24 ounces or 680 grams) boneless, skinless chicken breast
  • 1/4 cup (60 grams) plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1/4 cup (65 grams) salsa
  • 3 tablespoons lime juice (about 1 1/2 limes, squeezed)
  • 2 teaspoons chili powder
  • 1 (15-ounce or 425 grams) can of black beans, drained and rinsed
  • 1 cup (140 grams) corn kernels

Directions

Preheat oven to 400 degrees F (204 degrees C).

Line a baking dish with parchment paper. Lightly rub the parchment paper with oil to prevent chicken from sticking.

Pat the chicken breast dry, rub with oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then, place the chicken breast in the baking dish. Cover the dish with parchment paper or aluminum foil, and bake for 30-40 minutes. Check that chicken is completely opaque all the way through. Set aside and wait for chicken to cool.

While chicken is cooling, make the salad dressing by combining 1/4 teaspoon salt, 1/4 teaspoon black pepper, plain Greek yogurt, mayonnaise, lime juice, salsa and chili powder in a bowl. Stir with a spoon until all ingredients are combined.

When chicken breast is cool enough to handle, slice the chicken into cubes about 1/4- to 1/2-inch in size.

To make the salad, combine black beans, corn kernels and cubed chicken. Drizzle salad dressing on top of salad and mix together until well combined. Garnish with lime wedges if desired.

Nutrition Information

Serves: 4 Serving Size: 1 1/2 cups

Per serving: Calories: 446; Total Fat: 17g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 84mg; Sodium: 808mg; Carbohydrate: 38g; Dietary Fiber: 10g; Sugar: 5g; Protein: 38g

Nutrition Bonus: Potassium: 797mg; Iron: 19%; Vitamin A: 12%; Vitamin C: 11%; Calcium: 9%

Energizing Tips (optional)

  • Serve with a slice of 100% whole grain bread (about 110 calories each) to increase calories and fiber. (Per serving: Calories: 556; Fat: 19g; Carbohydrate: 57g; Dietary Fiber: 13g; Sugar: 8g; Protein: 43g)
  • Serve with 1 ounce (about 10-15 chips) of baked tortilla chips to increase calories and crunch. (Per serving: Calories: 566; Fat: 19g; Carbohydrate: 61g; Dietary Fiber: 11g; Sugar: 5g; Protein: 40g)
  • Serve with a side of green salad (about 1 cup of lettuce each) to increase fiber. (Per serving: Calories: 456; Fat: 17g; Carbohydrate: 40g; Dietary Fiber: 11g; Sugar: 6g; Protein: 39g)

5 Chicken Mains Under 350 Calories

Chicken gets a bad rep for being ordinary, but it’s a protein-rich, blank canvas for creative cooking. If you’re ready to expand beyond topping salad greens with grilled chicken, try one of these healthy recipes that either pairs chicken with delectable, easy-to-make sauces or remakes comfort-food favorites like chicken tenders.

1. Kale & Sun Dried Tomato Stuffed Chicken | The Healthy Maven
Simple but flavorful kale and sun dried tomato stuffed chicken is lean and protein-packed. Chicken breast is pounded thin and stuffed with superfood kale, tomatoes and creamy goat cheese. Recipe makes 4 servings at 2 pieces each.

Nutrition (per serving): Calories: 342; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 117mg; Sodium: 968mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 5g; Protein: 48g

2. Skinny Chicken Parmesan | Skinnytaste
Want to indulge in chicken parmesan while still skimping on the calories and fat? Yes, please! This take on chicken parm is crispy baked chicken breast smothered with a layer of marinara sauce and sprinkled with mozzarella cheese. Oh, and butter is still involved where it really counts. Get started on this kid-friendly dish your whole family will love. Recipe makes 6 servings at 1/2 chicken breast each.

Nutrition (per serving): Calories: 163; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 27mg; Sodium: 751mg; Total Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 5g; Protein: 11g

3. Chicken in Balsamic, Orange & Rosemary Sauce | BBC Good Food
If you’re looking for a fast but tasty way to jazz up chicken breasts on a weeknight, this recipe is it. The elegant sauce pairs sweet orange juice with acidic but sweet balsamic vinegar and piney rosemary—a perfect balanced flavor combination to make another chicken dinner anything but boring.

Nutrition (per serving): Calories: 259; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 63mg; Sodium: 300mg; Total Carbohydrate: 11g; Dietary Fiber: 0g; Sugars: 5g; Protein: 34g

4. Baked Honey Mustard Chicken | The Honour System
Juicy baked honey mustard chicken is easy to throw together and pop right into the oven. Just mix up your marinade, pour over the chicken and bake. Dinner's ready in an hour with minimal effort. Recipe makes 4 servings at 4 ounces each.

Nutrition (per serving): Calories: 282; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 98mg; Sodium: 295mg; Carbohydrate: 19g; Dietary Fiber: 1g; Sugar: 18g; Protein: 39g

5. Crispy Baked Chicken Tenders | Eating Bird Food
Enjoy this healthy and crispy alternative to greasy chicken tenders. This recipe for baked chicken tenders uses crispy brown cereal and tangy Greek yogurt for a gluten-free crunch minus the deep frying. Spice up the chicken with harissa or any hot sauce of your choice, but you can also eliminate the hot sauce if you're making this for the little ones. Recipe makes 4 servings at 4 tenders each.

Nutrition (per serving): Calories: 172; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 47mg; Sodium: 585mg; Carbohydrate: 12g; Dietary Fiber: 0g; Sugar: 3g; Protein: 25g

3 Steps to Quick & Easy Mason Jar Breakfasts

Mason jars take the hassle out of breakfast—make something ahead of time, grab it, and go. And, they're super cute! We've created a simple template for you to follow when putting together your own amazing breakfast creations. Keeping it simple (and a little sweet) is the name of the game here. Start with protein-rich dairy or fiber-filled grains as a base, add fruit, and top with a few nuts. Voila—a healthy and filling breakfast!

Fill your jar from the bottom up, and be sure anything you cook has cooled before assembling.

Protein-Rich Base (150-225 calories per cup)

2% Greek Yogurt

Nutrition (per 7oz): Calories: 150; Total Fat: 4g; Saturated Fat: 3g; Cholesterol: 10mg; Sodium: 65mg; Total Carbohydrates: 8g; Dietary Fiber: 0g; Sugars: 8g; Protein: 20g

Nutrition Bonus: Potassium: 155mg; Vitamin A: 2%; Vitamin C: 0%; Calcium: 20%; Iron: 0%

Oatmeal

Nutrition (per cup): Calories: 166; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 9mg; Total Carbohydrates: 32g; Dietary Fiber: 4g; Sugars: 1g; Protein: 6g

Nutrition Bonus: Potassium: 143mg; Vitamin A: 0%; Vitamin C: 0%; Calcium: 2%; Iron: 12%

Quinoa

Nutrition (per cup): Calories: 222; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 13mg; Total Carbohydrates: 39g; Dietary Fiber: 5g; Sugars: 0g; Protein: 8g

Nutrition Bonus: Potassium: 318mg; Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%; Iron: 15%

Fruity Middle (30-100 calories per half cup)

Strawberries

Nutrition (per ½ cup): Calories: 49; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 2mg; Total Carbohydrates: 12g; Dietary Fiber: 3g; Sugars: 7g; Protein: 1g

Nutrition Bonus: Potassium: 220mg; Vitamin A: 0%; Vitamin C: 149%; Calcium: 2%; Iron: 4%

Peaches

Nutrition (per ½ cup): Calories: 46; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total Carbohydrates: 11g; Dietary Fiber: 2g; Sugars: 10g; Protein: 1g

Nutrition Bonus: Potassium: 224mg; Vitamin A: 0%; Vitamin C: 0%; Calcium: 0%; Iron: 0%

Bananas

Nutrition (per ½ cup): Calories: 105; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Total Carbohydrates: 27g; Dietary Fiber: 3g; Sugars: 14g; Protein: 1g

Nutrition Bonus: Potassium: 422mg; Vitamin A: 2%; Vitamin C: 17%; Calcium: 1%; Iron: 2%

Cantaloupe

Nutrition (per ½ cup): Calories: 27; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 13mg; Total Carbohydrates: 7g; Dietary Fiber: 1g; Sugars: 6g; Protein: 1g

Nutrition Bonus: Potassium: 208mg; Vitamin A: 54%; Vitamin C: 49%; Calcium: 1%; Iron: 1%

Nutty Topping (150-170 calories per ounce)

Almonds

Nutrition (per 1oz serving): Calories: 161; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 0mg; Total Carbohydrates: 6g; Dietary Fiber: 3g; Sugars: 1g; Protein: 6g

Nutrition Bonus: Potassium: 200mg; Vitamin A: 0%; Vitamin C: 0%; Calcium: 7%; Iron: 6%

Cashews

Nutrition (per 1oz serving): Calories: 155; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 3mg; Total Carbohydrates: 9g; Dietary Fiber: 1g; Sugars: 2g; Protein: 5g

Nutrition Bonus: Potassium: 187mg; Vitamin A: 0%; Vitamin C: 0%; Calcium: 1%; Iron: 10%

Pistachios

Nutrition (per 1oz serving): Calories: 159; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 113mg; Total Carbohydrates: 7g; Dietary Fiber: 3g; Sugars: 2g; Protein: 6g Nutrition Bonus: Potassium: 291mg; Vitamin A: 1%; Vitamin C: 1%; Calcium: 3%; Iron: 7%

Peanuts

Nutrition (per 1oz serving): Calories: 168; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 90mg; Total Carbohydrates: 4g; Dietary Fiber: 3g; Sugars: 1g; Protein: 8g

Nutrition Bonus: Potassium: 200mg; Vitamin A: 0%; Vitamin C: 0%; Calcium: 2%; Iron: 2%

Grilled Chicken with Tomato Avocado Salad

This 450-calorie dinner is full of flavor (and 39g of protein!). Cooking Light's Grilled Chicken with Tomato Avocado Salad uses homemade buttermilk dressing to balance the heat of the chicken. Chicken is a high-quality protein that is naturally low in sodium. Avocado delivers twice the amount of potassium than banana and is a good source of folic acid, vitamin E and B-vitamins.

Grilled Chicken with Tomato Avocado Salad

Ingredients

  • 1/4 cup Low-Fat Buttermilk
  • 3 tablespoons Mayonnaise
  • 2 tablespoons minced Fresh Flat-Leaf Parsley
  • 1 tablespoon minced Shallots
  • 1 teaspoon minced Fresh Thyme
  • 1 teaspoon Cider Vinegar
  • 1/4 teaspoon freshly Ground Black Pepper
  • 1/8 teaspoon Kosher Salt
  • 1 Garlic Clove, minced
  • 4 (6-ounce) Skinless, Boneless Chicken Breast Halves
  • Cooking spray
  • 1 1/2 tablespoons Olive Oil
  • 1 teaspoon Onion Powder
  • 3/4 teaspoon Ground Cumin
  • 3/4 teaspoon Kosher Salt, divided
  • 1/4 teaspoon Chipotle Chile Powder
  • 2 ears Yellow Corn, shucked
  • 1 small Red Onion, cut into 1/2-inch slices
  • 2 Yellow Tomatoes, each cut into 4 slices
  • 2 Red Tomatoes, each cut into 4 slices
  • 1 cup Cherry Tomatoes, halved
  • 1 sliced peeled Ripe Avocado (150 g)

Directions

Preheat grill to high heat.

Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.

Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken.

Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes or until done, turning chicken and onion once and corn occasionally.

Remove from grill; let stand 5 minutes. Cut corn kernels from cobs. Slice chicken.

Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.

Nutrition Information

Serves: 4 | Serving Size: 1 breast and 1/4 of salad recipe

Per serving: Calories: 446; Total Fat: 23g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Cholesterol: 79mg; Sodium: 737mg; Total Carbohydrate: 24g; Dietary Fiber: 6g; Sugars: 7g; Protein: 40g

Nutrition Bonus: Potassium: 904mg; Vitamin A: 24%; Vitamin C: 57%; Calcium 6%; Iron: 18%


Salmon Cucumber Rolls

Make refreshing low-carb cucumber rolls from Eat Spin Run Repeat using some simple ingredients and high-protein canned salmon. Not only are these no fuss, but the cucumber rolls also make gorgeous healthy summer appetizers. At just 50 calories per roll you won’t blow your calorie budget for dinner.

Salmon Cucumber Rolls

Ingredients

  • 3 large English cucumbers
  • 2 (213-gram) cans wild-caught salmon, drained
  • 1 small carrot, grated
  • 1/4 cup loosely packed dill
  • 1/2 medium lemon, juiced
  • 1/4 teaspoon black pepper
  • Toothpicks, to secure the rolls
  • Sunflower sprouts, to garnish

Directions

Using a sharp knife, trim the ends off of the cucumbers.

Starting at one end, cut a thin strip off of the cucumber, trying to keep the thickness even. It might take a few slices until you start to get them right, but it's not difficult. Alternatively, you can use a mandoline slicer. You'll need about 10–12 strips.

Drain the salmon; in a bowl, mash it with the back of a fork. Add the grated carrot, dill, lemon juice and black pepper. Stir until incorporated.

Using a spoon, scoop up about 2 tablespoons of the salmon mixture and pack it into a ball. Place it at one end of a cucumber strip, then roll the cucumber up as shown in the recipe photo.

Secure the roll with a toothpick, then place a few sunflower sprouts on the top.

Repeat for all remaining rolls and salmon.

Nutrition Information of Salmon Cucumber Roll

Serves: 10 |  Serving Size: 1 cucumber roll

Per serving: Calories: 50; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 11mg; Sodium: 62mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 0g; Protein: 5g

Nutrition Bonus: Potassium: 28mg; Iron: 3%; Vitamin A: 9%; Vitamin C: 6%; Calcium: 3%

Enjoy this healthy and crispy alternative to greasy chicken tenders by Eating Bird Food. This recipe for baked chicken tenders uses crispy brown cereal and tangy Greek yogurt for a gluten-free crunch minus the deep frying. Spice up the chicken with harissa or any hot sauce of your choice, but you can also eliminate the hot sauce if you’re making this for the little ones.

Crispy Baked Chicken Tenders

Ingredients

  • 1 pound boneless, skinless chicken tenders
  • 1/2 cup plain yogurt (I used 2% Fage)
  • 1/2 tablespoon harissa (or other hot sauce of your choice; certified gluten-free if necessary)
  • 1 1/2 cups unsweetened brown rice cereal (certified gluten-free if necessary)
  • 1 teaspoon sesame seeds, toasted
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper

Directions

Preheat oven to 400°F. Line a baking sheet or stone with parchment and a wire rack.

In a shallow medium bowl, stir together the yogurt and harissa until well-blended.

Place the brown rice cereal in a plastic baggie and pound/smash to crush. Once your cereal is crushed add it to a shallow bowl with the sesame seeds, parsley, garlic powder, sea salt and pepper.

Dredge the chicken tenders in the yogurt mixture, wiping off any access and then dip them into the brown rice cereal mixture. Roll until tender is covered completely. Place the cereal coated tenders on the wire rack on the baking sheet.

Bake for 15-20 minutes or until golden brown and chicken is completely cooked through.

Remove tenders from the oven and allow to cool slightly before serving.

Nutrition Information

Serves: 4 Serving Size: 4 tenders

Per serving: Calories: 172; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 47mg; Sodium: 585mg; Carbohydrate: 12g; Dietary Fiber: 0g; Sugar: 3g; Protein: 25g

Nutrition Bonus: Potassium: 323mg; Iron: 4%; Vitamin A: 1%; Vitamin C: 1%; Calcium: 6%

This juicy Baked Honey Mustard Chicken from The Honour System is easy to throw together and pops right into the oven. Just mix up your marinade, pour over the chicken and bake. Dinner’s ready in an hour with minimal effort.

Baked Honey Mustard Chicken

Ingredients

  • 24 ounces uncooked Boneless, Skinless Chicken Breasts
  • ¼ cup Honey (local if possible)
  • ¼ cup Mustard (preferably stone ground)
  • 1 tablespoon Parsley, fresh chopped
  • 1 tablespoon Dried Basil
  • 1 teaspoon Smoked Paprika
  • 1 tablespoon fresh Lemon Juice
  • Sea Salt & Pepper, to taste

Directions

Preheat oven to 375 Fahrenheit.

Rinse and pat dry chicken breasts and place in a large glass dish. Season them with sea salt and pepper.

In a small bowl, stir together the remaining ingredients and pour over the chicken. Flip each one over a few times to coat it well.

Cook for 45-50 minutes, turning and basting them half way through.

Note: Make sure the chicken breasts are fully cooked by inserting a meat thermometer into the thickest part of the breast to assure an internal temperature of at least 165 degrees Fahrenheit. If you don’t have a meat thermometer, slice into the thickest part of the breast to assure there is no pink.

Nutrition Information

Serves: 4  |  Serving Size: approx. 4 ounces of cooked chicken breast

Per serving: Calories: 282; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 98mg; Sodium: 295mg; Carbohydrate: 19g; Dietary Fiber: 1g; Sugar: 18g; Protein: 39g

Nutrition Bonus: Potassium: 61mg; Vitamin A: 8%; Vitamin C: 7%; Iron: 11%; Calcium: 4%

Want to indulge in chicken Parmesan while still skimping on the calories and fat? Yes please!Skinnytaste’s take on chicken parm is crispy baked chicken breast smothered with a layer of marinara sauce and sprinkled with mozzarella cheese. Oh, and butter is still involved where it really counts. Get started on this kid-friendly dish your whole family will love.

Skinny Chicken Parmesan


Ingredients

  • Cooking spray or oil mister
  • 3 boneless, skinless chicken breasts (8 ounces each), fat trimmed
  • 3⁄4 teaspoon kosher salt
  • 1⁄2 cup seasoned whole wheat bread crumbs, homemade (see page 110) or store-bought
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons melted unsalted butter
  • 1 tablespoon olive oil
  • 2 cups Quickest Marinara Sauce (page 94) or store-bought marinara sauce
  • 9 tablespoons part-skim mozzarella cheese

Directions

Preheat the oven to 450°F. Lightly spray a large baking sheet with oil.

Slice the chicken breasts in half horizontally to make 6 cutlets. Season both sides with salt.

In a shallow bowl, combine the bread crumbs and Parmesan. In a small bowl, combine the butter and olive oil. Brush the butter and oil on both sides of the chicken, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet. Lightly spray oil on top of the chicken.

Bake until golden on the bottom, about 20 minutes. Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.

Meanwhile, in a large, deep covered skillet, cook the marinara sauce over medium heat until heated through, 2 to 3 minutes.

Place the baked chicken in the skillet and top each piece with 11⁄2 tablespoons of themozzarella. Cover the pan and cook until the cheese melts, 3 to 4 minutes. Serve hot.

Nutrition Information

Serves: 6 | Serving Size: 1/2 chicken breast

Per serving: Calories: 163; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 27mg; Sodium: 751mg; Total Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 5g; Protein: 11g

Nutrition Bonus: Potassium: 67mg; Vitamin A: 9%; Vitamin C: 3%; Calcium: 9%; Iron: 4%

The Healthy Maven‘s simple by flavorful kale and sun dried tomatoes stuffed chicken is lean and protein packed. Chicken breast is pounded thin and stuffed with superfood kale, tomatoes and creamy goat cheese.

Kale & Sun Dried Tomatoes Stuffed Chicken

Ingredients

  • 4 boneless, skinless chicken breasts (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1/3 cup goat cheese
  • 1 head of kale, stemmed and chopped finely
  • 1 cup sun-dried tomatoes (not canned in oil), chopped finely
  • Salt and pepper, to taste

Directions

Preheat oven to 400 degrees F.

Place kale in a large pot and top with 1 tablespoon of olive oil and 1/2 cup of water and heat over medium. Cover and let steam for 2 minutes. Remove top and sauté for several more minutes, until all kale has wilted. Add in sun-dried tomatoes and cook for 3 more minutes. Set aside.

Slice chicken pieces in half and using a mallet, pound chicken slices to make them thinner. Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture. Roll up pieces and place seam side down in a baking dish. Top with freshly ground salt and pepper.

Bake for 20-25 minutes or until chicken has cooked all the way through and is no longer pink (mine takes about 23 minutes). Serve warm.

Nutrition Information

Serves: 4 Serving Size: 2 pieces

Per serving: Calories: 342; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 117mg; Sodium: 968mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 5g; Protein: 48g

Nutrition Bonus: Potassium: 612mg; Iron: 10%; Vitamin A: 106%; Vitamin C: 76%; Calcium: 7%

Back to School Snack Guide HEADER

Just in time for the kids to head back to school, here is a guide with 15 fresh and healthy snack ideas to help your family plan ahead, snack smarter, and save money! For more inspiration check out our 15 Healthy, Kid-Friendly Lunch Ideas.

Back to School

13 Healthy Breakfasts with 5 Ingredients or Less

Using just 5 key ingredients (no, we didn’t count salt, pepper, oil, ice water or sweeteners here), you can whip up breakfast that’s worth waking up for. Don’t believe us? Put some of these simple and tasty recipes to the test, and see for yourself.

SWEET BREAKFASTS

1. Make-Ahead Instant Oatmeal Jars | MyFitnessPal Original Recipes
Instant oatmeal packets are a godsend for busy mornings, and you can create your own version using 5-ingredients or less. Buy oatmeal, dried fruit and nuts in bulk, then portion out your ingredients into adorable mason jars or light ziplock bags. Add hot water and enjoy! Recipe makes 1 oatmeal jar, but you can always double, triple, quadruple and beyond to serve your needs.

Nutrition (per serving): Calories: 229; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 152mg; Carbohydrate: 38g; Dietary Fiber: 5g; Sugar: 7g; Protein: 6g

2. Oatmeal Chocolate Chip Breakfast Cookies | Skinnytaste
Can you eat cookies with no added sugar and none of the artificial stuff? Sure you can! Just 3 ingredients are needed to whip together these chewy chocolate chip breakfast cookies. Make a batch the night before, and watch them disappear at the breakfast table. Recipe makes 8 servings at 2 cookies each.

Nutrition (per serving): Calories: 96; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 8g; Protein: 2g

3. 4-Ingredient Berry Smoothie | Dietitian Debbie Dishes
Beets in a smoothie? Why not? Besides being delicious, beets are high in many beneficial nutrients, most notably potassium, iron, folate and fiber. One of these beet-berry smoothies uses less than 5 ingredients to provide 11 grams of protein and over 5 grams of fiber, making it a quick breakfast option or mid-afternoon snack. Recipe makes 1 serving at 1 smoothie each.

Nutrition (per serving): Calories: 234; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 20mg; Sodium: 391mg; Carbohydrate: 42g; Dietary Fiber: 7g; Sugar: 33g; Protein: 11g

4. Mango-Pineapple Yogurt | MyFitnessPal Original Recipes
Just 5 ingredients are needed to pull off this easy breezy mango-pineapple yogurt bowl, and 3 of them are already in the recipe title! Plain yogurt is an excellent breakfast choice because it's a probiotic (i.e., a source of good bacteria) and it contains a good dose of protein, calcium and vitamin D. Recipe makes 1 serving at 1 yogurt bowl each.

Nutrition (per serving): Calories: 334; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 15mg; Sodium: 172mg; Carbohydrate: 38g; Dietary Fiber: 4g; Sugar: 32g; Protein: 16g

5. Avocado Coconut Smoothie | Chew Out Loud
Smoothies are so much more satisfying, especially if they're full of healthy fats instead of just sugar. Buttery avocado blends beautifully with yogurt, honey, coconut milk and spinach. If you're sugar-conscious, look for unsweetened coconut milk and pare down on the added honey. We suggest making the smoothie with 3 tablespoons honey instead of 6; nutrition information reflects this. Recipe makes 2 servings.

Nutrition (per serving): Calories: 345; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 7g; Cholesterol: 15mg; Sodium: 67mg; Carbohydrate: 39g; Dietary Fiber: 6g; Sugar: 32g; Protein: 14g

6. Peanut Butter Banana Grilled Cheese | Clean Eating
This 4-ingredient grilled cheese has a sweet and creamy twist: peanut butter and ripe banana chunks! It's an overlooked combination that turns this sandwich into a winner since it bumps up protein and fiber. Recipe makes 1 serving at 1 sandwich each.

Nutrition (per serving): Calories: 363; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 3mg; Sodium: 352mg; Carbohydrate: 54g; Dietary Fiber: 8g; Sugar: 18g; Protein: 16g

SAVORY BREAKFASTS

7. Simple Egg Sandwiches| MyFitnessPal Original Recipes
Slap together a simple breakfast sandwich using just 4 ingredients: English muffin, egg, avocado and cheese. Make the eggs ahead of time so that all you have to do in the morning is put your sandwich together. Recipe makes 4 servings at 1 sandwich each.

Nutrition (per serving): Calories: 369; Total Fat: 21g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Cholesterol: 241mg; Sodium: 464mg; Carbohydrate: 27g; Dietary Fiber: 6g; Sugar: 3g; Protein: 18g

8. Spinach and Cheese Omelet | Calories In, Calories Out Cookbook
For a hot and savory breakfast, it doesn't get that much simpler than omelets! Omelets are a versatile way to enjoy eggs—you can add as many or as little ingredients to it as you want. This recipe uses tomatoes, spinach and cheese, but you can sub in your favorite veggies. Recipe makes 1 serving.

Nutrition (per serving): Calories: 190; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 432mg; Sodium: 319mg; Carbohydrate: 2g; Dietary Fiber: 1g; Sugar: 1g; Protein 15g

9. Italian-Style Baked Eggs | Flat Belly Diet Cookbook
A runny, sunny egg yolk over toast is one reason you should get out of bed! These simple baked eggs require few ingredients but plenty of lovin' from your oven. The dish calls for a delicious sauce made with bell peppers, onions and tomatoes, a wonderful thing for those of us who like to dip our toast. Dress it up on a mini-casserole dish, and it'll make the perfect breakfast for houseguests. Recipe makes 4 servings at 1 toast plus 1 egg each.

Nutrition (per serving): Calories: 305; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 187mg; Sodium: 336mg; Carbohydrate: 21g; Dietary Fiber: 2g; Sugar: 3g; Protein 10g

10. Simple Egg Breakfast Quesadilla | Taste of Home
These tasty breakfast quesadillas blanket fluffy eggs and gooey cheese in a crispy tortilla shell. The recipe sprinkles in bacon for a savory kick, but you can omit or replace with black beans to be vegetarian-friendly. Recipe makes 2 servings.

Nutrition (per serving): Calories: 401; Total Fat: 22g; Saturated Fat: 9g; Monounsaturated Fat: 5g; Cholesterol: 357mg; Sodium: 728mg; Carbohydrate: 27g; Dietary Fiber: 1g; Sugar: 1g; Protein: 24g

11. Omelet in a Cup | Once a Month Meals
So you forgot to boil eggs last night, and you can't muster up the morning energy to turn on the stove. We get it—it's one of those days! Our suggestion is to load up your cup with simple omelet-esque ingredients and then pop it into the microwave. If you still don't believe us, try out this recipe. Recipe makes 2 servings.

Nutrition (per serving): Calories: 246; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 373mg; Sodium: 275mg; Carbohydrate: 4g; Dietary Fiber: 2g; Sugar: 1g; Protein: 18g

12. Poached Egg + Crispy Prosciutto Avocado Toast | Elle Penner, MyFitnessPal Registered Dietitian
It's easy to get into a sugar crash after breakfast. Between the coffee, banana, bagel and other quick fixes we grab in the morning, where else can we squeeze in the fat and protein that add balance to the meal? Thank goodness the solution is less than 5-ingredients and 7-minutes away: poached egg and prosciutto avocado toast! Recipe makes 1 serving.

Nutrition (per serving): Calories: 273; Total Fat: 6g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 195mg; Sodium: 661mg; Carbohydrate: 22g; Dietary Fiber: 5g; Sugar: 4g; Protein: 15g

13. Egg Muffins with Ham, Kale & Cauliflower | Food Faith Fitness
Egg muffins are a portable and popular low-carb breakfast, and with good reason. Whip up a batch of egg muffins loaded with ham, kale, cheese and cauliflower—so few ingredients, but so much flavor! Recipe makes 6 servings at 1 muffin each. At under 100 calories per muffin, you can enjoy more than 1 serving for your morning meal.

Nutrition (per serving): Calories: 63; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 101mg; Sodium: 208mg; Carbohydrate: 2g; Dietary Fiber: 1g; Sugar: 1g; Protein: 7g


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