healthy dinner

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

black pepper

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

olive oil

Herb-Marinated Pork Tenderloins

lemon juice (4 to 6 lemons)

Good olive oil

garlic (6 cloves)

rosemary leaves

thyme leaves

Dijon mustard

Kosher salt

pork tenderloins (about 1 pound each)

Lentil Soup

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Pork Tenderloin with Seasoned Rub

garlic powder

oregano

cumin

thyme

Salt

pork tenderloin

garlic

Pork Chops With Apples and Garlic Smashed Potatoes

small fingerling potatoes

pork

sage

pepper

red onion,

Granny Smith apples,

apple cider

buttermilk

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

beef (90 percent lean)

water

chipotle chile in adobo sauce, seeded and minced

adobo sauce

Salt and black pepper

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

Lentil Vegetable Soup

French green lentils

yellow onions (3 large onions)

garlic (3 cloves)

olive oil,

medium-diced celery (8 stalks)

medium-diced carrots (4 to 6 carrots)

chicken stock

tomato paste

red wine or red wine vinegar

Parmesan cheese

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

baby carrots

butter

honey

lemon juice

flat-leaf parsley

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.<br />

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

carrots

Brussels sprouts (about 1/2 pound), halved

potatoes

parsnips (about1 pound),

rosemary

basil

sea salt

teaspoon freshly black pepper

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. 

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

I find it interesting that I've seen comments about recipes being too spicy on a few recipes now. Sabotage?  Why?  Use your common sense when looking at recipe ingredients. If it seems like too much, add a little. Need more?  Add later. Seasonings can be adjusted for your family in most cases. 

This recipe is AMAZING! I introduced this side to Thanksgiving dinner 4 years ago and it's been a hit ever since! EASILY serves 6 if there are other sides. I usually double the recipe to have some to send home with guests. Sometimes I even buy too many vegetables, prep all, bake half and then save the other half in the freezer for another dinner!

Accompanied my Mom’s meatloaf recipe and the family went wild over dinner! Never have I ever received so many compliments  Two thumbs up!! <div>Just a little tweaking to the seasonings ( I blended the dry herbs with brown sugar)</div>

What a shame that The Food Network cares so little about it's fan base that it doesn't fix this recipe!   Insult to injury is that they sent out an e-mail to use this for Thanksgiving!

Didnt have brussel sprouts so I substitutes same slices of onion. So good... my husband said he liked the vegetables even more than the roast pork I made with it (the guy who barely ate any vegetables when we met!)

I made this recipe as part of Christmas dinner last night.  It was a hit!  It is a wonderful mix of vegetables and the flavor the herbs bring is fantastic!  Thanks, Giada!!!

Critter<div>I have taken this recipe to many get togethers and it is always a big hit! I double the spices and add garlic powder.  I always get requests to bring it again! Most recipes need a little “tweeking” to each families taste! Also added a bit more olive oil </div>

Can I make this the night before Thanksgiving? 

Great recipe.<div>I find you add or decrease seasoning according to your taste.</div>

Made this for Thanksgiving w/ my in-laws and there was hardly any left!  After reading the reviews on this, I made some changes of my own.  The measurements on the spices are completely off, ESPECIALLY w/ the pepper.  Here's what I did: 1 tsp. of oregano, rosemary, sea salt, thyme, pepper &amp; basil.  I ended up not using all of the spice mixture, but about 2/3 of it.  I coated the pan w/ foil and greased it w/ the EVOO and put the carrots &amp; parsnips in 1st and covered them w/ foil.  I roasted them for 15 mins. and it helped soften them.  I removed the foil, then I added the other veggies and that's when I added the oil and spices.  I only roasted it for 35 mins., stirred at the 1/2 way mark and it came out PERFECT!

https://www.foodnetwork.com/videos/roasted-vegetables-0133065

Try Giada De Laurentiis's roasted vegetables, which are flavored with dried herbs, from Food Network.

Roasted Vegetables: Food Network

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Grilled Pork Tenderloin

pork tenderloin,

lime juice

chipotle chile pepper in adobo sauce

vegetable oil

cilantro leaves

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

I added an extra chipotle pepper to the marinade and grilled slow with offset coals and mesquite wood. It is important to follow the directions and wrap in foil with the reserve marinade. It is fantastic!

Excellent.  Didn't have enough lime juice so I used a combo of lemon and orange juice.  Loved the favors.  Don't understand why some folks are complaining that the cooking times were off or that they found the pork under or over cooked?  140 is 140, get a meat thermometer and learn how to use it.

Incredibly yummy marinade for pork. I don't have a grill, so browned pork on all sides in ovenproof pan on cooktop and then finished in oven at 425 degrees for 15 minutes to 145 degrees and wrapped in foil. Since cooking in oven, I did not use marinade to baste at end. <div><br /></div><div>Day Two, sauteed' halved brussels sprouts in olive oil and butter in wok. At end of cooking time, added the remaining 'basting' marinade to the sprouts and also leftover slices of the pork tenderloin for a stir fry. The marinade on the sprouts and pork was Awesome! Thank you Alton for another great meat recipe. </div>

This is a great guide for cooking pork loin. It’s dead on. I do not use the same seasonings but the method for cooking makes for a tender pork loin that is never over cooked. I highly recommend this recipe.

<span>12 to 15 minutes?? Maybe a typo? Pork Tenderloins need to cook closer to an hour. It is rare, but undercooked pork can still make a person quite ill. The only pork tenderloin that can cook in 15 minutes would have to be smaller than usual and at a very high temp. Maybe that is the case?</span>

This is superb because it is explained fast and efficient!  Thank you!<br />

Fantastic pork tenderloin I ever had before!! love this recipe

This is hands down the BEST marinade for prom tenderloin I have ever done. Ever.   Its the perfect mix of sweet and savory with a little kick with the chipotle pepper.  You have to try this.  Amazing.  The flavor of the pork marries perfectly with this marinade.  This will be a regular in our house.  

I want to know the recipe of that delicious looking side item!!

https://www.foodnetwork.com/videos/grilled-pork-tenderloin-0149143

This honey-lime marinade guarantees the juiciest pork you've ever tasted.

A quick and easy one-skillet meal with ground beef and wild rice

One-Skillet Ground Beef and Wild Rice

Tbsp avocado oil

lb grass-fed ground beef

garlic (minced)

red bell pepper

tsp sea salt (to taste)

tsp ground paprika

tsp nutmeg

wild rice

beef broth (or chicken broth)

rainbow chard (chopped)

Heat the avocado oil to medium-high in a cast iron skillet. Add the onion and saute, stirring occasionally until softened, about 5 minutes.

Move onions off to the side and add the hunk of ground beef. Sear the beef for 2 to 3 minutes per side before breaking it up into smaller pieces with a spatula.

Add the remaining ingredients except for the rainbow chard and bring to a full boil. Reduce the heat, cover the skillet, and cook at a gentle simmer for 40 minutes, or until much of the liquid has absorbed.

Add the chopped rainbow chard, replace the cover and cook until chard has wilted, about 3 minutes. Stir well and serve!

Greek-Style Stuffed Peppers

beef

zucchini, coarsely grated (about 2 cups)

small onion, minced (about 1 cup)

bulgur

egg, lightly beaten

red bell peppers, halved lengthwise, cores and ribs removed

feta cheese

In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

This recipe is good, and even better with some tweaks. The first time I made it I followed the instructions and thought it was delicious, but I had to cook for longer than the time stated because the peppers were still pretty crunchy. I probably cooked 1 hour with the foil on and another 20 with it off. The second time, I used an equal amount of uncooked rice instead of bulghur, I mixed in some mild Italian sausage with the ground beef, and I mixed some feta in with the meat in addition to adding feta on top. It was awesome like this! I also put the pepper halves in the oven to pre-bake while I prepped all the filling, and this reduced the cooking time to roughly what's stated in the recipe. Next time, I plan to use ground lamb instead of beef and maybe make some tzatziki sauce to go with!

Loved it. The bulgur was really a nice touch.I used lamb ground meat which a sauteed a little bit with the onions and the tomato i scooped before and then add them with the rest.I also added some more feta in the mixture.Delicious summer recipe and fullfilling.

Very good. Needed to add more salt and also would suggest mixing the feta cheese in with the meat filling.  Made way more filling than needed so I would buy an extra pepper to stuff.  Family loved them and they are healthy!

my family just loves this dish....however, i used other recipe reviewers suggestions and changed it up a tad. instead of bulgar, i use brown rice. i use italian seasoned ground turkey for a lighter taste and mix some feta and garlic into the stuffing mixture for extra taste.  italian seasoned stewed tomatoes are a great addition as well.  

So excited to see Ellie back.  Loved the stuffed pepper recipe.  Can’t wait to join her other classes.

Delicious. Love all the veggies and beautiful color. Because of limited time, I changed the cooking method to all skillet . I browned the meat, onions, 1tsp oregano and 1tsp cinammon (for the Mediterranean twist). I also added 3cloves of garlic. I used leftover cooked farro instead of bulghur. Dumped all the rest except cheese into the pan and let it simmer 10 minutes (red peppers also, cut into bitesize pieces). Laced it with cheese, stirred in.

This was delicious and a nice change from the usual stuffed pepper. I used leftover couscous instead of bulgar. Did not have the zucchini so omitted that also used diced tomatoes. Did not have feta cheese and substituted asiago cheese.  It was awesome and is a nice healthy and light dinner with a salad. Love it will make again. 

I've been looking for recipes that are healthy AND easy on the pocket. These greek-style stuffed bell peppers definitely fit the bill! Smelled great cooking and tasted great too. Thank you for sharing!

I think the recipe is very good, but needs some tweaking to make it great.  I made it with ground beef and sweet Italian sausage, but would stick to all ground beef next time, I added the equivalent amount of uncooked rice like others suggested and would do that again next time.  I cooked it for 60 minutes covered and 30 minutes uncovered which was perfect, but probably my biggest suggestion would be to add either a can of tomato sauce, tomato paste, or tomato soup because the juice was like water.  I think the watery juice was a great disappointment as we like to serve our stuffed peppers with mashed potatoes and the juice was too bland and too thin.

EXCELLENT! Instead of the ground beef however, my boyfriend and I used ground sausage. It was amazing and so filling!! 

Check out this easy recipe for the best Greek power bowls from Delish.com!

Greek Power Bowls

chicken breasts

kosher salt

c. cooked quinoa or brown rice

c. halved cherry or grape tomatoes

cucumber, chopped

avocado, thinly sliced

c. halved kalamata olives

c. crumbled feta

dill,

tbsp. red wine vinegar

lemon

c. extra-virgin olive oil

Just finished eating this for dinner!  My husband and I loved it.  I imagine I’ll be making this once a week.  I grilled the chicken, and began marinating it in about 1/4 EEVO and Greek Spice Seasoning yesterday.  Did everything as recipe said.  Added a little hummus to our my bowls too.  YUMMO!

I actually use both quinoa and brown rice and used black olives instead

This is delish!!  I do Keto so instead of rice/quinioa I just threw in a handful of romaine lettuce instead.  Everything else I followed exactly and I’m gonna make this again for sure!!

I'll give it a 3 since it has rice. Would love the nutritional value on it

My husband and I loved this meal!!  The combination of flavors is fantastic and it was so easy to make.  I love how healthy it is.  Definitely will become a regular meal around here!

This is delicious I make about ever other month use black olives and both brown rice and quinoa I also make extra dressing and marinade the chicken in it

This was one of the BEST things I've ever tried! 5/5 in my book!!!

https://streaming.hearstdigitalstudios.com/manual_upload/59302e4ee694aa545b21beff/mp4/Greek_Power_Bowls_-_YouTube_-_FINAL_1496329820_4000_hd_v3.mp4

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