Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.
Served with perfectly cooked salmon, you really can’t go wrong with this easy 20-minute weeknight meal.
This recipe is a variation on our insanely popularChicken Cutlets with Sun-Dried Tomato Cream Saucerecipe by Carolyn Malcoun.
Photography / Kelsey Hansen, Styling / Sammy Mila
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Serve with whole-wheat naan to sop it all up.
Photography / Kelsey Hansen, Styling / Sammy Mila
Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.
Hearty Chickpea & Spinach Stew
This satisfying stew comes together in a snap.
The extra dressing is delicious served with grilled vegetables.
Photography / Kelsey Hansen, Styling / Sammy Mila
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!
Jamie Vespa
Four-Bean & Pumpkin Chili
This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor.
Let diners top it with whatever suits their taste.
The green beans are cooked just slightly in this recipe, to still be crisp.
No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks.
This vegan version gets its creaminess from blended avocado.
Baked Halibut with Brussels Sprouts & Quinoa
Fish plus two sides?
It seems fancy but this healthy dinner comes together in just 30 minutes.
The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes).
you’re free to also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.
To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots.
Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
Use a soup with tomato pieces for a heartier texture.
Look for a brand that’s low- or reduced-sodium, with no more than 450 mg sodium per serving.
Chilean Lentil Stew with Salsa Verde
This healthy vegetarian recipe is hearty and satisfying.
Serve over whole grains or rice.
We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.
I call it “Mom’s Skillet Pasta” and she called it “Devon’s Favorite Pasta.”
It’s a simple dinner the whole family will love.
Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.
Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
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.
Serve with whole-wheat couscous.
Serve with a fall salad of mixed greens, sliced apples and blue cheese.
It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor.
Recipe by Nancy Baggett for EatingWell.
Photography / Kelsey Hansen, Styling / Greg Luna
