nutrition: healthy

Who says waffles need to stick to breakfast? (Or that breakfast waffles need to be sweet?) These make a perfect base for a spiced lentil-arugula salad.

Savory Lentil Waffles

lentils,

red onion, thinly sliced

c. golden raisins, chopped

olive oil

tbsp. sherry vinegar

c. store-bought waffle mix

curry powder

coriander

salt

pepper

c. baby arugula

c. roasted almonds, chopped

plain Greek yogurt,

In medium bowl, combine lentils,&nbsp;red onion, raisins, olive oil, and sherry vinegar.

In large bowl, whisk together&nbsp;waffle mix, curry powder,&nbsp;ground coriander,&nbsp;salt, and pepper. Prepare and cook 2 waffles in waffle maker per manufacturer’s directions.

When waffles are cooked,&nbsp;toss arugula and almonds with lentil mixture.

Cut waffles&nbsp;into pieces and spread with plain Greek yogurt if desired. Top with lentil salad.

There's no meat or dairy, but plenty of flavor (curry, raisins) in this heart-healthy meal.

Bulgur and Cashew Stuffed Eggplant

garlic

golden raisins

c. quick-cooking bulgur

water

eggplants

c. cashews

mint

In small saucepot, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, curry powder, and salt. Cook 2 minutes, stirring. Add  bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.

Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.

Remove eggplant from oven; cover with foil. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.

Here's exactly how you should be roasting your own pumpkin seeds this season (Psst: it's easier than you might think).

How to Roast Pumpkin Seeds the Right Way

pumpkin

Use chef’s knife to cut top of pumpkin off (if using for jack-o'-lantern), or cut pumpkin in half.

Use spoon to scoop out seeds  (1 medium&nbsp;pumpkin yields about 2 cups); transfer seeds to large bowl of water.

Scoop out loose seeds&nbsp;that float and separate pulp&nbsp;from remaining seeds.&nbsp;Discard pulp.

Transfer seeds to colander&nbsp;and rinse. Drain, then pat dry&nbsp;with dishtowels.

Spread cleaned seeds on baking&nbsp;sheet and bake at 250°F until&nbsp;dry, about 1 hr.

Toss with olive oil, season with salt&nbsp;and roast at 350°F, tossing occasionally, until golden brown and crisp, 20 min.

Cool completely, then store in an airtight container.

This filling smoothie is an all-star that’s so thick and creamy, we ditched the straw for a spoon! It’ll keep you full and focused all the way to lunch.

Blueberry Smoothie Bowl

c. frozen blueberries

c. unsweetened almond milk

protein powder

tbsp. unsweetened almond butter

pure vanilla extract

blueberries

c. vanilla granola

tbsp. sliced almonds

hemp seeds

cinnamon

In blender, puree frozen blueberries, almond milk, protein powder, almond butter, and vanilla until creamy. Divide between two bowls.

Top each bowl&nbsp;with fresh blueberries, granola, almonds,&nbsp;hemp seeds, and cinnamon before serving.

This gnocchi soup with veggies and shredded rotisserie chicken is your summer version of chicken noodle.

Summer Vegetable, Chicken, and Gnocchi Soup

c. chopped sweet onion

garlic cloves

butter

zucchini, sliced small

dill

chicken stock

c. rotisserie chicken

(16-oz.) package gnocchi

c. halved green beans

(5-oz.) bag (about 4 cups) baby spinach

lemon juice

fresh dill,

Cook sweet onion and garlic cloves in butter in a large pot over medium-high heat until translucent, 4 to 6 minutes. Stir in zucchini and fresh dill; cook 30 seconds. Stir in chicken stock, cover, and simmer for 3 minutes. 

Stir in rotisserie chicken, gnocchi, and green beans. Cover and simmer until beans are crisp-tender, 3 to 4 minutes. Stir in baby spinach and lemon juice.

 Simmer until spinach is wilted, 1 to 2 minutes. Season with kosher salt and black pepper. Serve topped with fresh dill.

These healthy, veggie-packed chicken fajitas allow you to put a healthy, protein-packed dinner on the table in 30 minutes with just one pan.

Chipotle Chicken Fajitas

lb. boneless, skinless chicken breasts, cut into thin strips

cumin

chili powder

kosher salt

canola oil

red pepper, sliced

onion,

c. sliced mushrooms

garlic, chopped

tbsp. chopped chipotle chiles in adobochiles in adobo

lime juice

flour tortillas, warmed

cheddar cheese,

cilantro,

lime wedges,

 Season chicken with cumin, chili powder, and 1/4 tsp. each salt and pepper. Heat oil in large cast-iron skillet on medium-high. Add chicken and cook, stirring occasionally, until cooked through, 5 to&nbsp;7 min. Transfer to plate.

To same skillet, add red pepper, onion, mushrooms, and garlic and cook, stirring occasionally, until soft, 4 to 6 min. Stir in chipotle chiles, lime juice, chicken, and a pinch each of salt and pepper. Cook, stirring, until heated through.

Serve chicken and vegetables with tortillas and toppings.

Plumped, sweet apricots nicely complement seared pork tenderloin.  Complete the meal with quick side dishes of spinach and mashed potatoes.

Pork Tenderloin with Apricots

c. dried apricots

lb. medium red potatoes

pork tenderloin

shallot

apricot preserves

Dijon mustard

microwave-in-bag spinach

margarine

c. low-fat 1% milk

In 2-cup glass measuring cup, combine water and apricots; microwave on High 2 minutes. Remove from microwave and let stand to allow apricots to plump.

Place potatoes in large microwave-safe bowl (do not pierce potatoes or add liquid); cover with vented plastic wrap and microwave on High 14 minutes or until potatoes are fork-tender.

Meanwhile, cut pork tenderloin into 1 1/4-inch-thick rounds; press each with heel of hand to flatten slightly. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

In 12-inch skillet, heat oil on medium-high until hot but not smoking. Add pork in single layer; cook 4 minutes. Turn pork over, moving to edge of skillet. Reduce heat to medium. Add shallots to center of skillet; cook 2 to 4 minutes longer or until pork is barely pink in the center, stirring shallots occasionally. Transfer pork to plate; cover and keep warm. Add apricots with water to skillet with shallots; heat to boiling. Boil 1 minute. Stir in apricot preserves and mustard and cook 2 to 3 minutes or until sauce is slightly syrupy. Turn off heat.

Remove potatoes from microwave. Place spinach in microwave and cook as label directs. Uncover potatoes and mash lightly with potato masher; stir in margarine and 1/2 cup milk and mash until slightly chunky. Stir in additional milk to reach desired consistency, if necessary.

Arrange pork and spinach on platter; top pork with apricot sauce and serve with potatoes.

Turkey cutlets keep this dish lean, while flavor-packed citrus and rosemary keep guests coming back for more. We serve this dish on a bed of whole wheat couscous and arugula.

Orange-Rosemary Turkey Cutlets with Whole Wheat Couscous and Arugula

navel oranges

Salt and black pepper

c. whole wheat couscous

rosemary leaves

turkey cutlets

rice vinegar

baby arugula

From oranges, grate 2 tablespoons peel and squeeze 3/4 cup juice. In 4-quart saucepan, heat water, 1/2 cup orange juice, 1 tablespoon orange peel, 2 teaspoons oil, and 1/4 teaspoon salt to boiling over high heat. Stir in couscous; cover saucepan and remove from heat. Let couscous stand 5 minutes.

While couscous is standing, heat ridged grill pan over medium-high heat. In cup, combine remaining 1 tablespoon orange peel with rosemary, 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pat turkey cutlets dry with paper towels, then rub both sides of each cutlet with rosemary mixture.

Add cutlets to hot grill pan and cook 4 to 5 minutes or until cutlets just lose their pink color throughout, turning cutlets over once.

In small bowl, prepare orange vinaigrette: Whisk together rice vinegar and remaining 1/4 cup orange juice; slowly whisk in remaining 2 tablespoons oil until blended.

To serve, fluff couscous with fork. Toss arugula with 1/4 cup vinaigrette. Arrange arugula on 4 dinner plates; top with couscous and turkey; drizzle with remaining vinaigrette.

Top 8 nutrition: healthy recipes from across the web

The most viewed nutrition: healthy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Savory Lentil Waffles

Bulgur and Cashew Stuffed Eggplant

How to Roast Pumpkin Seeds the Righ...

Blueberry Smoothie Bowl

Summer Vegetable, Chicken, and Gnoc...

Chipotle Chicken Fajitas

Pork Tenderloin with Apricots

Orange-Rosemary Turkey Cutlets with...

Top 8 nutrition: healthy recipes from across the web

The most viewed nutrition: healthy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Lentil Waffles

Bulgur and Cashew Stuffed Eggplant

How to Roast Pumpkin Seeds the Righ...

Blueberry Smoothie Bowl

Summer Vegetable, Chicken, and Gnoc...

Chipotle Chicken Fajitas

Pork Tenderloin with Apricots

Orange-Rosemary Turkey Cutlets with...

The most viewed nutrition: healthy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine