Spicy Honey-Glazed Chicken Breasts

Ingredients 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 1/2 cup honey 2 teaspoons hot pepper sauce 1/2 teaspoon chili powder 1 teaspoon lemon juice 8 skinless, boneless chicken breasts (about 4 pounds) Salt 1 pineapple peeled, cored and cut into 8 thick rings Directions In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic...

Quinoa Salad with Asparagus, Peas, Avocado and Lemon Basil Dressing

This salad fits the bill for the healthy eating part. It is loaded with healthy ingredients! Quinoa, asparagus, peas, avocado, and a light lemon basil dressing. It’s gluten free, vegetarian, and vegan, if you use agave nectar instead of honey in the dressing. This salad is great as a main dish or served as a side. It is also great served warm or chilled. See, this salad is a winner all around! Ingre...

Grilled Pork Steaks with Zucchini Couscous

Whole-wheat couscous tossed with grilled zucchini and diced fresh tomatoes makes the perfect, easy weeknight side dish for lean grilled pork. Ingredients 1 cup whole-wheat couscous 1/2 cup nonfat plain greek yogurt Harrisa or hot sauce, to taste Ksoher salt 1 1/4 pound pork tenderloin 3 tablespoons extra-virgin olive oil 1 small garlic clove, finely grated Freshly ground pepper 2 medium zucchini, sliced...

Coconut Milk Baked Chicken

Say goodbye to bland, dry chicken with this flavorful Coconut Milk Baked Chicken Recipe. It’s so easy too, and can be ready from start to finish—prep + cook time— in less than 40 minutes. It’s the perfect weeknight main dish, as it can be prepped the night or morning before and popped in a preheated oven for only 30 minutes. Serve with a simple side salad and/or easy, quick baked potatoes for a...

Cedar Plank Salmon

Barbecue planks add a unique flavor to food, combining the earthiness of wood and smokiness of the grill. When buying them, be sure to choose untreated wood or planks marked specifically for cooking. Ingredients 1 cedar plank (6 by 14 inches) 2 salmon fillets (1 1/2 pounds total) Salt and freshly ground black pepper 6 tablespoons Dijon mustard 6 tablespoons brown sugar Directions Soak cedar plank in...

Grilled Ratatouille Boats

Ingredients 2 zucchini, halved lengthwise 3 tablespoons EVOO 1 onion, chopped 2 cloves garlic, grated 1 eggplant, cubed 2 tomatoes, chopped 1/4 cup chopped parsley Salt and pepper 1/3 cup shredded mozzarella cheese Directions Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls. Preheat a grill to medium-high. Heat 1 tbsp. EVOO in a large skillet...

Rich Chicken Stew

A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.  Make Ahead Tip: Prepare...

Italian Turkey Meatballs

In this healthy turkey meatball recipe, a base of sautéed mushrooms, celery and garlic adds flavor and helps keep calories in check and portions hearty. Serve these meatballs with marinara as an appetizer, on top of spaghetti or on a roll for a healthy meatball sub. Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for...

Blow Your Mind Baked Chicken Wings

'Nough said. Ingredients 2 teaspoons Cornstarch Coconut Oil 3 Garlic Cloves; minced 1 tablespoon Grated Fresh Ginger 3 Scallions; sliced - whites & greens separated 1/4 cup Low-Sodium Soy Sauce 1/2 cup Honey 2 Limes; juiced 1 tablespoon Sesame Oil 2 tablespoons Chili Flakes 2 pounds Chicken Wings; separated - tips removed Directions Preheat oven to 350º F. In a small bowl make a slurry with the cornstarch and...

Cheese & Spinach Stuffed Portobellos

Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce. I...