Enjoy a comforting, healthy and delicious meal for dinner tonight.
EatingWell’s Eggplant Parmesan
Here we bake breaded eggplant for crispy results with fewer calories to boot.
For the best texture, use yellow cornmeal with a medium grind.
Photography / Kelsey Hansen, Styling / Sammy Mila
Serve with lime wedges for a little extra tang.
To make a vegetarian version use vegetable rather than chicken broth.
Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.
Photography / Kelsey Hansen, Styling / Sammy Mila
Lemon-Pepper Linguine with Squash
Thinly sliced zucchini and summer squash bulk up this easy vegetarian pasta recipe.
Chili-Topped Sweet Potatoes
Transform ordinary baked potatoes into a full dinner with these chili-topped spuds.
In this healthy recipe, we use sweet potatoes for an added nutrient kick.
Toaster-Oven Quesadillas
We love finding new ways to use our kitchen tools and appliances.
It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor.
Recipe by Nancy Baggett for EatingWell.
Skillet Chili Mac
Poblanos add a kick of heat to this chili mac recipe.
Premade pie crusts and frozen veggies make this chicken dinner easy to prepare without sacrificing flavor.
Feel free to swap in any vegetables or cook up another whole grain, such as brown rice.
Serve with a glass of your favorite red wine.
This recipe is just as delicious with sweet potatoes in place of russets.
Serve with garlic-rubbed toast.
We added beans to amp up the fiber and protein for a fast and healthy dinner.
Want to make these ahead?
Photography / Kelsey Hansen, Styling / Sammy Mila
