Shrimp Pad Thai Salad Shrimp Pad Thai Salad

Transform pad thai into a healthy salad by swapping sliced cabbage noodles for the rice noodles—and save more than 100 calories. Look for sustainable shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find it, wild shrimp from North America is likely to be sustainably caught.

• 
• By: Hilary Meyer

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.

• 3 tablespoons unrefined or roasted peanut oil (see Tip), divided
• 4 large eggs, lightly beaten
• ¼ cup lime juice
• 1 tablespoon fish sauce
• 1 tablespoon ketchup
• 2 teaspoons brown sugar
• ¼ teaspoon crushed red pepper (optional)

• 8 cups thinly sliced napa cabbage (from 1 head)
• 16 peeled cooked shrimp (21-25 count), tails left on if desired
• 1 cup grated carrot
• ½ cup thinly sliced fresh mint and/or basil
• ½ cup roasted peanuts, coarsely chopped
• 2 scallions, sliced

Easy Vegetarian Chili Easy Vegetarian Chili

Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

• 
• By: Carolyn Malcoun

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.

• 1 tablespoon canola oil
• ¾ cup finely chopped white onion
• ½ cup finely chopped red bell pepper
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin

• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 2 (15 ounce) cans low-sodium black beans, rinsed
• 1 (14 ounce) can diced tomatoes
• ¼ cup water
• ½ cup shredded cheese, such as Cheddar or pepper Jack

Pistachio-Crusted Chicken with Warm Barley Salad Pistachio-Crusted Chicken with Warm Barley Salad

Barley and pistachios give this healthy chicken recipe a double dose of nutty flavor. For an easy change-up, swap in your favorite whole grain, such as brown rice, farro or quinoa.

• 
• By: Hilary Meyer

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.

• Olive oil or canola oil cooking spray
• 2 cups water plus 1 tablespoon, divided
• 1 cup quick barley
• 1 cup salted shelled pistachios, divided
• ½ cup whole-wheat panko breadcrumbs
• 1 teaspoon orange zest
• ½ teaspoon garlic powder

• 1 large egg white
• 2 (8 ounce) boneless, skinless chicken breasts, trimmed and cut in half crosswise
• ½ teaspoon salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 1 tablespoon white-wine vinegar
• 1 cup chopped fresh parsley

Mason Jar Zucchini Lasagna

0.00 Mitt(s) 0 Rating(s)

Prep: 20 mins

Cook: 1 hr 10 mins

Level: Intermediate

Serves: Updated

System: US Metric

Share f a e

4

Description

These mason jar zucchini lasagna are the perfect, portable healthy meal! They’re low carb, gluten-free, packed with protein and perfect to prep ahead to grab and go!

Ingredients

• 2  Large Zucchini
• 2 teaspoons Salt, Divided
• 1 Tablespoon Olive Oil
• ½ pounds 99% Lean Ground Turkey
• ½ cups Onion, Diced
• ½ Tablespoons Garlic, Minced
• ½ Tablespoons Italian Seasoning
• ½ teaspoons Ground Oregano
• Pepper
• 6 Tablespoons Canned Tomato Sauce
• 6 Tablespoons Crushed Tomatoes
• 8 ounces, weight Low Fat Ricotta Cheese
• 1  Egg Yolk
• ¼ cups Parsley, Minced
• 1 cup Grated Part-skim Mozzarella Cheese, Lightly Packed
• 4 teaspoons Grated Parmesan Cheese (I Use The Very Fine Kind From The Shaker Jar)

Preparation

Preheat oven to 350ºF.

Using a mandoline, slice zucchini 1/8 inch thick and lay them flat onto a large baking sheet (it’s okay if they overlap a little bit). Sprinkle them evenly with 1 1/2 teaspoon salt and bake until the water is released and the edges begin to crisp up a little bit, about 15–25 minutes.

Once done, lay the zucchini slices out in one layer on paper towel. Use another paper towel to press out as much excess moisture as you can. Repeat, using a different paper towel on top (you can leave them laying on the same paper towel for both times). Reduce oven temperature to 325ºF.

Heat the olive oil in a large frying pan over medium/high heat. Add turkey, onion, and garlic and __cook until the turkey is lightly browned and no longer pink. Add Italian seasoning, oregano, remaining 1/2 teaspoon salt and a generous pinch of pepper. __cook for a few more minutes. Set aside.

In a small bowl, whisk tomato sauce and crushed tomatoes. Season with a pinch of salt and pepper. In a separate bowl, whisk ricotta cheese, egg and a pinch of salt and pepper until well combined.

Layer half of the sauce between mason jars (about 1 heaping tablespoon each) and spread it out. Then, layer half of the turkey between all jars, spreading out evenly (about 2 heaping tablespoons). Then, layer half of the zucchini noodles (about 2 noodles per jar) between all jars. (I find it easiest to cut them in half and layer them that way.) Add half of the ricotta mixture (about 2 tablespoons per jar), followed by half of the parsley (about 1/2 tablespoon each). Finally, sprinkle on half of the Mozzarella (about 2 tablespoons each). After you sprinkle on the cheese, make sure to press the lasagna to pack it in, so you can fit everything in.

Repeat the same layers, sprinkling the tops of each jar with 1 teaspoon Parmesan.

Fill a large pan (I used a 9×13) with water and place the jars into it. Do not skip this step, or you’ll heat the jars too fast and they might explode! Cover the tops with tinfoil and bake until the edges are lightly golden, about 30 minutes. Uncover and bake an additional 10–15 minutes.

Turn your broiler to high and broil for 2–3 minutes, until the top is golden brown. Remove the pan from the oven and let stand in the water for 10 minutes, so you don’t shock the glass. Then devour!

Notes:
1. Use your thinnest zoodles first, to make sure they don’t take up too much space, and you can’t fit all the layers in!
2. You can store the jars in the refrigerator and then microwave as needed!

Slow Cooker Lightened Up Creamy Chicken Noodle Soup

0.00 Mitt(s) 0 Rating(s)

Prep: 10 mins

Cook: 4 hrs

Level: Easy

Serves: Updated

System: US Metric

Share f a e

20

Description

Warm, comforting, and lightened up, you can feel good about indulging in this Slow Cooker Lightened Up Creamy Chicken Noodle Soup!

Ingredients

• 2  Large (or 3 Medium) Boneless, Skinless Chicken Breasts
• 3  Medium Carrots, Peeled And Sliced
• ½  Yellow Onion, Diced
• 2 teaspoons Minced Garlic
• ½ teaspoons Dried Oregano
• ½ teaspoons Dried Rosemary
• ½ teaspoons Dried Thyme
• ½ teaspoons Teaspoon Salt
• Black Pepper To Taste
• 2  Bay Leaves
• 6 cups Low Sodium Chicken Broth
• 1-½ cup 2% Milk
• 6 ounces, weight Egg Noodles
• Fresh Parsley, Chopped

Preparation

Add chicken, carrots, onion, minced garlic, oregano, rosemary, thyme, salt, pepper, bay leaves, and chicken broth to slow cooker. Cover and __cook on low for 6–7 hours or on high for 3–4 hours.

Remove chicken from slow cooker and allow to rest for 10 minutes. Shred using a knife and fork.

Add chicken, milk, noodles, and parsley to slow cooker. Stir and __cook for 8–10 minutes on high, or until noodles are tender.

Serve immediately. Enjoy!