The path towards a healthier lifestyle often begins in the heart of our homes—the kitchen. If you’re kicking off the new year with a goal of eating healthier, it can be helpful to have a rotation of easy recipes to turn to in a pinch. Here are four healthy and simple recipes shared directly from our social community that we think you’ll love to add to your weekly dinner menu.
Triple C Soup by Kitty Rodgers-Fritz
Ingredients:
- 5 boneless skinless chicken thighs
- 2 15 oz cans of chickpeas
- 2 large bunches of swiss chard
- 1 16 oz jar of roasted peeled red peppers in brine
- 4 cups chicken or vegetable broth
- 1 tablespoon grape seed oil
- smoked paprika to taste
- ground coriander to taste
- onion powder to taste
- salt and pepper to taste
Directions:
- Remove chard leaves from stems and finely dice the stems. Rough chop the leaves and set aside.
- Heat grape seed oil over medium heat in large pot and add in finely diced chard stems. Cook until mostly soft, add smoked paprika, salt and pepper.
- Drain and dice red peppers, add to pot.
- Add roughly chopped chard leaves and cook till just wilted.
- Add chickpeas (do not drain, add juice and all).
- Add 2 cups broth and heat to a simmer.
- Dry chicken thighs and season with onion powder and coriander. Sear quickly in a skillet with grapeseed oil on both sides
- Add chicken to pot and continue to simmer till chicken is cooked through (about 15 minutes), adding more stock as needed.
- Season to taste with salt and pepper and Enjoy!
Turkey Pumpkin Chili by Jennifer Coffey
Ingredients:
- 1lb. ground turkey
- ½ yellow onion, diced
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 1 clove garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (14.5 oz) pumpkin purée (unsweetened)
- 1 can (14.5 oz) red kidney beans
- 1½ tbs. chili powder
- 1½ tsp. cumin
- ¼ tsp. ground cinnamon
- ¼ tsp. paprika
- salt and pepper to taste
- Optional: ¼ cup cilantro, chopped and / or 1 jalapeño, sliced
Directions:
- Brown ground turkey over medium heat in a large skillet or Dutch oven.
- Add in yellow onion, green and yellow peppers, and garlic and sauté 5 to 8 minutes.
- Stir in tomatoes, pumpkin puree, red kidney beans.
- Season with chili powder, cumin, cinnamon and paprika (salt and pepper to taste).
- Reduce heat and simmer 20 to 30 minutes.
- Top with cilantro and/or jalapeño and enjoy!
One Pan Chicken Parmesan by Jennifer Mayberry
Ingredients:
- Chicken Parmesan Mix
- 1/4 cup olive oil
- 1 1/2 pounds boneless skinless chicken breast, cut into 6 pieces and pounded into 1/4-inch thick pieces
- About 3 cups of sliced veggies (zucchini, yellow squash and grape tomatoes are Jennifer’s favorite!)
- 1/2 cup marinara sauce
- 1/2 shredded mozzarella cheese
Instructions:
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- In a gallon freezer bag, combine first 2 ingredients. Seal well and mix thoroughly. Add chicken and veggies. Seal well and toss to coat well.
- Transfer to baking sheet in an even layer. Bake 15 minutes.
- Remove from oven. Top chicken with marinara and cheese. Continue baking until cheese is melted and internal temperature of chicken reaches 165°F on an instant-read food thermometer, about 5 minutes. Makes about 6 servings.
Turkey Meatloaf Muffins by Christine Sather
Ingredients:
- 2 lb. ground turkey
- 2 egg whites
- 1 cup oats
- 1/2 tsp ground cumin
- 2 tsp black pepper
- 1 tsp saled
- 2 tbsp garlic powder
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
Instructions:
- Pre-heat oven to 375 degrees
- Combine ingredients together until well mixed
- Roll into balls (about 1 inch in size) and place on a greased baking dish or muffin pan
- Bake for 40 minutes or until all the way cooked through.
