Add some extra deliciousness this month with these healthy dinner recipes.
Plus, with only one pan, cleanup is a breeze!
Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.
Photo: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.
If you could’t find it, basil pesto or sun-dried tomato pesto also work well.
Serve this easy casserole for breakfast, brunch or even dinner with a green salad on the side.
Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
Don’t toss out the unused peppers!
Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.
Chopped Power Salad with Chicken
Enjoy this filling and colorful salad for lunch or dinner.
Hearty Chickpea & Spinach Stew
This satisfying stew comes together in a snap.
Cilantro Bean Burgers with Creamy Avocado-Lime Slaw
Lighten up your burger!
Bean patties have less saturated fat and more fiber than beef patties.
If you might handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
This load-and-go recipe makes a complete and satisfying meal; just add a green salad.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Greg DuPree
The kabobs are perfectly paired with a veggie-packed, yogurt-dressed Israeli couscous.
Topping with tomatoes and avocado adds color and nutrients.
Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb.
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia Bayless
But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results.
One-Pot Cheesy Tex-Mex Pasta
This comforting one-pot pasta dish has a Southwestern kick.
Chili powder and pico de gallo flavor the dish, while melted Mexican cheese adds a creamy finish.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Greg Dupree
Jacob Fox
photography / Caitlin bensel, Food Styling / Emily Nabors Hall
Jason Donnelly
