Spaghetti Carbonara with Peas Spaghetti Carbonara with Peas

Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you're concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 8 ounces whole-wheat spaghetti
• 2 cups frozen peas, thawed
• 3 cloves garlic, minced
• 4 strips thick-cut bacon

• 2 large eggs, at room temperature (see Tip)
• 3/4 cup finely shredded Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Mozzarella, Basil & Zucchini Frittata Mozzarella, Basil & Zucchini Frittata

This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

for serving adjustment

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Original recipe yields 4 servings

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Note: Recipe directions are for original size.

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• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups thinly sliced red onion
• 1 1/2 cups chopped zucchini
• 7 large eggs, beaten
• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper
• 2/3 cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
• 3 tablespoons chopped soft sun-dried tomatoes
• 1/4 cup thinly sliced fresh basil

Crispy Chicken Schnitzel with Herb-Brown Butter Crispy Chicken Schnitzel with Herb-Brown Butter

This healthy recipe for crispy chicken schnitzel involves coating the chicken breasts with fresh whole-wheat breadcrumbs and oven “frying” using a mist of olive oil cooking spray instead of frying in lots of oil. Serve on a bed of mixed greens or with mashed potatoes.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

for serving adjustment

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Original recipe yields 4 servings

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Note: Recipe directions are for original size.

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• 2 8-ounce boneless skinless chicken breasts, trimmed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 cup white whole-wheat flour
• 2 large eggs, beaten
• 1 lemon

• 2 cups fresh whole-wheat breadcrumbs
• Olive oil cooking spray
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 1 small shallot, minced
• 1/4 cup chopped fresh herbs, such as dill, parsley and chives

Mini Meatloaves with Green Beans & Potatoes Mini Meatloaves with Green Beans & Potatoes

This healthy meatloaf recipe and side dishes are all made in the oven on two sheet pans so that everything's ready for the dinner table at the same time. The potatoes go into the oven first to start roasting while the mini meatloaves and green beans are prepped and added to the oven partway through.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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Original recipe yields 4 servings

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Note: Recipe directions are for original size.

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• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder, divided
• 3/4 teaspoon salt, divided
• 3/4 teaspoon ground pepper, divided
• 1 pound Yukon Gold or red potatoes, scrubbed and cut into 1-inch wedges
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound lean (90% or leaner) ground beef

• 1 large egg, lightly beaten
• 1/4 cup finely chopped onion
• 1/4 cup Italian-seasoned panko breadcrumbs
• 3 tablespoons ketchup, divided
• 1 tablespoon Worcestershire sauce
• 1 pound green beans, trimmed

Quinoa-Crusted Chicken Parmesan Quinoa-Crusted Chicken Parmesan

Breadcrumbs are swapped for quinoa for a healthy take on classic Chicken Parmesan in this easy dinner recipe. Serve with a mixed green salad with red-wine vinaigrette.

• 
• By: Breana Lai EatingWell Associate Food Editor

Ingredients 4 servings

for serving adjustment

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

US

Metric

Note: Recipe directions are for original size.

Nutrition per serving may change if servings are adjusted.

• 2 (8 ounce) boneless, skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg
• 2 cups cooked quinoa
• 3/4 teaspoon Italian seasoning

• 1/2 teaspoon garlic powder
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup low-sodium marinara sauce (see Tip)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped fresh basil