You wont want to miss out on these flavorful and nutritious dinners.
Serve this healthy shrimp recipe over whole grains or rice.
Chopped Power Salad with Chicken
Enjoy this filling and colorful salad for lunch or dinner.
Diana Chistruga
Serve with a drizzle of good olive oil and a green salad on the side.
Italian Castelvetrano olives offer a mild, buttery flavor that doesn’t compete with the flavor of the tuna.
If you want more punch from your olives, Nicoise olives or Kalamata olives work well too.
Diana Chistruga
The vegetarian soup is often made for Nowruz, the Persian New Year, but its delicious any time.
Adding the ingredients in stages allows this quick-cooking soup to develop deep flavors in a short time.
Cooking the pasta in the soup is an easy and efficient way to add body.
Jason Donnelly
The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry.
This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.
Serve with crusty bread to soak up every last bit of the savory broth.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Unseeded chiles add extra heat, but you might seed them to mellow the spiciness.
Baked Halibut with Brussels Sprouts & Quinoa
Fish plus two sides?
It seems fancy but this healthy dinner comes together in just 30 minutes.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Spiralized zucchini and carrot add crunch, color and nutrients to the dish.
For the best results, we recommend using refrigerated pesto for its fresh flavor which enhances the overall dish.
The base of the soup is prepped ahead of time and stored in separate containers.
Simply add the broth and heat it in the microwave when youre ready to eat.
This easy recipe makes a big batch for lunch or dinner all week.
A drizzle of olive oil to finish pulls together the flavors of this easy vegan crock pot stew.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Toward the end of the cooking time, shredded cabbage is added in to round out the meal.
Each of the two servings has just 215 calories.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
The extra dressing is delicious served with grilled vegetables.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,
Greg Dupree
Christine Ma
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Matthew Francis
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
