heart healthy

Roasted Brussels Sprouts

Brussels sprouts

olive oil

salt

black pepper

Green Beans with Lemon and Garlic

green beans, ends trimmed

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

sugar

lemon

(2-percent) Greek yogurt

(1-percent) milk

vanilla extract

Lentil Soup

onion

carrot

celery

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Pork Tenderloin with Seasoned Rub

garlic powder

oregano

cumin

thyme

Salt

pork tenderloin

garlic

Chia Seed Pudding

almond milk

plain low-fat (2 percent) Greek yogurt

Kosher salt

chia seeds

strawberries,

almonds,

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

ginger

garam masala

lemon juice

honey

kosher salt,

cilantro leaves

Roasted Carrots

carrots

dill

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

prosciutto

(10-ounce) box frozen chopped spinach, thawed

Parmesan

chicken broth

Oil and Vinegar Slaw

sack, 16 ounces, shredded cabbage mix for slaw salads

Salt and pepper

Angel Food Cake

cake flour, sifted

water

orange extract,

cream of tartar

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

beef (90 percent lean)

chipotle chile in adobo sauce, seeded and minced

adobo sauce

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

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

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

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Asian Style Slaw

(6 large) scallions, trimmed and thinly sliced

(16-ounce) bags coleslaw mix red cabbage

red onion, thinly sliced

soy sauce

vegetable oil

white vinegar

dark brown sugar

Asian sesame oil

sesame seeds, optional

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

The perfect pairing with teriyaki skirt steak and sticky rice. I added cilantro and substituted brown sugar for honey, and white vinegar with rice vinegar. Perfection!

So delicious and easy! I added cilantro. Very tasty !

I was looking for an alternative to cole slaw and this recipe rocks!  I added cilantro, sliced almonds and black sesame seeds.  Yum yum!

Really good!  It's a bit heavy on onions so tone them down if you need to.  I halved the recipe and it fed our family of 4 perfectly.  My teenage boys had seconds, said they couldn't get enough.

Great recipe!  I had a head of napa cabbage in the fridge that I used instead of traditional cabbage, and I was very pleased with the result.

We liked it wilty!!!  Made it ahead of time and let it marinade in its own juices - fear not allowing it to sit and absorb all the goodness.

Loved it. Made a half batch and almost devoured it in one night by myself. Like it so much I could stuff it in a tortilla and live on it. Wished I used the dressing more sparingly however. I also had an abundance of sugar snap peas and banana peppers in my garden so I added them for extra crunch sliced diagonally. I think I’m going to make this dressing for regular salads too. I also left out the sugar...Didn’t need it.

I made it as instructed, and it was very well received by guests.<br />

The recipe and reviews sounded great, but I did not like it at all and did not make any changes to the recipe. Not a helpful review I know .... but this just wasn't for me. :) 

https://www.foodnetwork.com/videos/asian-style-coleslaw-recipe-0169083

This recipe's Asian flavorings are a welcome change from plain coleslaw.

Asian-Style Coleslaw Recipe

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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

Papaya-Banana Smoothie

milk

Greek yogurt

banana,

large, ripe papaya, peeled, seeded and chopped

ice cubes

Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

So easy and fast to make. My three year old loves it. I only changed it by adding one tablespoon of ground flaxseed. 

I love it. It's so good for you and good in general.


I needed to add more milk and sweetner. It was too thick. Taste was average nothing to brag about.

I recommend not to ad yogurt with milk as it is not good for stomach

This was good. It was even better when I added some cinnamon and honey. Thanks Bobby for the idea!

Loved this recipe!  I changed it up a little for an after-run drink - added one scoop of rice protein powder and replaced the milk with coconut milk.  Thank you, Bobby Flay!

I thought it was delish!  My mango must have been huge, b/c it definitely made enough for 2 people!  I used Oikos Vanilla Greek Yogurt forgoing the tsp. of vanilla and added a 1/2 scoop of vanilla protein powder.  I subbed almond milk, as well.  Tomorrow I will try this recipe using coconut milk/or water.  I have a feeling it will be equally divine (:

https://www.foodnetwork.com/videos/bobbys-papaya-banana-smoothie-0231431

Bobby makes a tropical smoothie with fresh papaya and bananas.

Bobby's Papaya-Banana Smoothie

Microwave Sweet Potato from Delish.com takes 5 minutes.

How To Microwave A Sweet Potato

sweet potato

pat butter

Nothings better with Steak than a sweet potato!

I love sweet potato - especially orientals (don't even think of microwaving - pan frying ok), I'm going to make this for brunch, stuffed with leftover chili - I'm "no sos" vegan, and I didn't want to wait for a baked! Thanks so much for the recipe - maybe I'll have the other half for lunch or breakfast tomorrow with either date sugar or maple syrup (both?)

You need to understand both the power of the microwave and also the size. Please be more detailed. and also use some science when advising on how to cook a well speared sweet potato. It takes forever. Just bake it.. Thanks.

Just cut the sweet potato in half so the whole potato can be cook thoroughly.

We Southerners eat sweet potatos with lots of butter and brown sugar. Any other way is a distant second place!

Thank you Lena Abraham for the helpful cooking tip.

I’m pretty young so when my mom don’t wanna cook a sweet potato for me, this the way I could do it 😙

Thanks for the lesson!  Always wondered what the heck a yam was.

Please stop with the floating camera.  I’m getting motion sick.

https://streaming.hearstdigitalstudios.com/9e465823-8747-46eb-a25c-ea8a0afd6b94/video_rover_16x9_1080p_hd_1581716969_88108.mp4

Need to cook a sweet potato fast? Try this easy microwave method ASAP.

Here's How To Cook The Perfect Sweet Potato In The Microwave

Air Fryer Potatoes from Delish.com are the perfect side to serve with your dinner tonight: quick, easy, and perfectly crispy on the outside.

Air Fryer Crispy Potatoes

lb. baby potatoes, halved

Italian seasoning

Cajun seasoning (optional)

Lemon wedge,

parsley,

Which is your favorited potato side dish?

My potatoes came out similar to the photograph. The potatoes are at the bottom left side (the other is my own chicken nuggets). Mine were overcooked, but I'm sure it's because my potato pieces were smaller than what was used in the original recipe. Also, I'm sure the spices this recipe uses makes them brown as well.  I used this as a basic recipe for my potatoes as very first AF recipe and it was great.  I used salt, pepper, onion powder and garlic powder to my liking along with 1 TBS of olive oil.  Because my pieces were 1 inch, I cooked them for 10 minutes, shook them, and then cooked for 8 more minutes - it was too long.  Next time I'll either have bigger pieces or cook them for fewer minutes.  That's my fault, not the recipe's. I'm just excited to try again!

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