Americans' diets are often lacking in vitamins A, C, and E, calcium and magnesium.
Get a healthy boost of nutrients with these easy dinner recipes.
Serve with warm crusty bread and hot sauce.
Dominic Perri
Oven-frying saves you fat and calories while producing chops that are crispy on the outside, yet juicy inside.
Serve with steamed broccoli and baked sweet potato for a satisfying weeknight dinner.
Use-All-the-Broccoli Stir-Fry
Spiralized broccoli stems transform into tender “noodles” in this lo mein-inspired vegetarian recipe.
Serve on top of brown rice or buckwheat soba noodles.
Feel free to swap in any vegetables or cook up another whole grain, such as brown rice.
Serve with a glass of your favorite red wine.
Tofu and eggs give this vegetarian fried rice staying power from protein, and brown rice boosts fiber.
We love a full-flavored blue cheese like Maytag, but a milder blue cheese is also nice.
This spinach salad is great with pizza or as a light side salad.
Serve with a fall salad of mixed greens, sliced apples and blue cheese.
Chili-Topped Sweet Potatoes
Transform ordinary baked potatoes into a full dinner with these chili-topped spuds.
In this healthy recipe, we use sweet potatoes for an added nutrient kick.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Serve with steamed broccoli and garlic bread.
The recipe makes enough for 8 servings.
If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.
We like the added zip of hot green chiles, but they can sometimes be very spicy.
It’s best to take a small bite first and add them to taste.
Try chopped peanuts and scallions for a different garnish.
Serve with a mixed green salad with vinaigrette.
Chorizo-Stuffed Pork Tenderloin
This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach.
Serve with sauteed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes.
To double this recipe, use 2 skillets or brown the tenderloins one at a time.
Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions.
Serve with sauteed green beans.
Chili Cornbread Casserole
Here’s a fun way to serve chili and cornbread together.
This is a vegetarian version of the classic soup, usually made with chicken.
Earthy dark pasilla chile flavors the soul-satisfying broth.
(Recipe adapted from Rick Bayless.)
Mexican Polenta Scramble
We’ve borrowed the best Mexican flavors and ingredients for this quick scramble.
Poblano peppers can vary widely, but in general they have a medium level of spiciness.
Try it with boneless, skinless chicken thighs or pork tenderloin, if you prefer.
It doubles easily in the same pot.
Serve with rustic whole-grain bread.
Dominic Perri
