CloseWhether it’s breakfast, lunch or dinner, these heart-healthy recipes are a great meal option. These recipes meet the American Heart Association’s guide for low sodium and reduced saturated fat, so you can eat for a healthy heart. And as a bonus, each serving of these recipes has 400 calories or less. Recipes like Baked Banana-Nut Oatmeal Cups and Grilled Salmon with Sweet Peppers are filling, delicious and can help you meet your nutrition goals.01of 22Grilled Blackened Shrimp TacosView RecipeGive juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick. Source: EatingWell.com, January 201902of 22Chicken, Quinoa & Veggie BowlView RecipeWith a whopping 19 grams of protein, this one-dish meal will keeping you feeling full and satisfied for hours. Source: EatingWell.com, November 201703of 22Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 201904of 22Broccoli & Sun-Dried Tomato Pasta SaladView RecipeWe’ve loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze. Source: EatingWell.com, January 202005of 22Salmon with Chopped Tomatillo SaladView RecipeWe made this chopped salad with pico de gallo in mind. Tangy tomatillos add fresh crunch to the classic mixture of tomatoes, cilantro and onion to brighten up this broiled salmon recipe. Source: EatingWell Magazine, July / August 202006of 22Breakfast Beans with Microwave-Poached EggView RecipeIn Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand. Source: Diabetic Living Magazine, Summer 202007of 22Grilled Salmon with Sweet PeppersView RecipeIt may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce (see Associated Recipe). Source: EatingWell Magazine, June 202008of 22Shrimp & Chicken CongeeView RecipeThis recipe for savory rice porridge comes from EatingWell’s Test Kitchen manager, Breana Lai Killeen, who shared it for Father’s Day because it is one of her father’s favorite dishes. “In the U.S., this dish is called congee, but in Hong Kong, we call it jok,” she says. “My dad’s version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina.” Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well. Source: EatingWell.com, June 202009of 22Oatmeal Pancakes with Maple FruitView RecipeHave a full house and need a breakfast idea? Here’s a quick pancake recipe that serves eight! Everyone at your table will enjoy these filling oatmeal-buttermilk pancackes, topped with fresh fruit and a decadent cinnamon-maple sauce. Source: Diabetic Living Magazine10of 22Veggie & Hummus SandwichView RecipeThis mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood. Source: EatingWell.com, August 201711of 22Chickpeas with Peppers & EggsView RecipeThis easy vegetarian recipe incorporates a vibrant array of spices, including cumin seeds, turmeric, and smoked paprika. If you can’t find an Anaheim chile, substitute a half to a whole jalapeño pepper, depending on your spice tolerance. Source: Diabetic Living Magazine, Summer 202012of 22Spicy Tomato & Arugula PastaView RecipeThe simplicity of this healthy pasta recipe makes it good family fare. For a touch of heat, mild Anaheim chiles are augmented with crushed red pepper and garlic. Source: EatingWell Magazine, May 202013of 22Sweet & Peppery Flank Steak with ShishitosView RecipeThis flank steak recipe comes together easily on a baking sheet, but if you’re itching to take it outside, fire up the grill instead. Just be sure to use a grill basket for the peppers so you don’t end up chasing them around the grates, or worse, losing them to the fire. Source: EatingWell Magazine, May 202014of 22Kale & Roasted Sweet Potato HashView RecipeThis one-pan hash makes an easy fall dinner or a simple dish for a healthy brunch. You can even poach the eggs ahead of time–slip them into steaming-hot water to rewarm them just before serving. Source: Diabetic Living Magazine, Winter 202015of 22Chickpea & Potato CurryView RecipeThis fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up. Source: EatingWell Magazine, November 201916of 22Green Goddess Quinoa Bowls with Arugula & ShrimpView RecipeWe’re taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we’re using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you’ll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes. Source: EatingWell.com, September 201917of 22Tabbouleh with Pan-Seared ChickenView RecipeTabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal. Source: Diabetic Living Magazine, Spring 202018of 22Spinach & Egg Scramble with RaspberriesView RecipeJen CauseyThis quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines weight-loss power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories. Source: EatingWell.com, December 201819of 22Easy Grilled Shrimp with Cilantro Salsa VerdeView RecipeFresh cilantro, parsley, and lime juice make a tangy green salsa that adds lively flavor to this easy grilled shrimp recipe. Source: Diabetic Living Magazine, Spring 202020of 22Quick Beef PhoView RecipeTraditional Vietnamese beef pho involves simmering whole herbs and aromatics for hours to achieve a rich, clear broth with a deep flavor; this shortcut version simmers ground spices for just 15 minutes, yet still achieves a savory, rich broth. Source: Diabetic Living Magazine, Spring 202021of 22Fig & Ricotta Overnight OatsView RecipeWith just a bit of work before bed, you can have a fast but decadent breakfast in the morning. These overnight oats “cook” while you sleep. Toast almonds and chop figs the night before, so that when you rise, you can just stir in the fruit, nuts, honey and ricotta cheese for a hearty, sweet and creamy breakfast. Source: EatingWell.com, December 201822of 22Bruschetta-Topped Crispy Baked ChickenView RecipeA fresh tomato-and-basil topping on panko-crusted chicken cutlets makes an easy meal for family or casual entertaining. Source: EatingWell.com, February 2020Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Whether it’s breakfast, lunch or dinner, these heart-healthy recipes are a great meal option. These recipes meet the American Heart Association’s guide for low sodium and reduced saturated fat, so you can eat for a healthy heart. And as a bonus, each serving of these recipes has 400 calories or less. Recipes like Baked Banana-Nut Oatmeal Cups and Grilled Salmon with Sweet Peppers are filling, delicious and can help you meet your nutrition goals.01of 22Grilled Blackened Shrimp TacosView RecipeGive juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick. Source: EatingWell.com, January 201902of 22Chicken, Quinoa & Veggie BowlView RecipeWith a whopping 19 grams of protein, this one-dish meal will keeping you feeling full and satisfied for hours. Source: EatingWell.com, November 201703of 22Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 201904of 22Broccoli & Sun-Dried Tomato Pasta SaladView RecipeWe’ve loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze. Source: EatingWell.com, January 202005of 22Salmon with Chopped Tomatillo SaladView RecipeWe made this chopped salad with pico de gallo in mind. Tangy tomatillos add fresh crunch to the classic mixture of tomatoes, cilantro and onion to brighten up this broiled salmon recipe. Source: EatingWell Magazine, July / August 202006of 22Breakfast Beans with Microwave-Poached EggView RecipeIn Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand. Source: Diabetic Living Magazine, Summer 202007of 22Grilled Salmon with Sweet PeppersView RecipeIt may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce (see Associated Recipe). Source: EatingWell Magazine, June 202008of 22Shrimp & Chicken CongeeView RecipeThis recipe for savory rice porridge comes from EatingWell’s Test Kitchen manager, Breana Lai Killeen, who shared it for Father’s Day because it is one of her father’s favorite dishes. “In the U.S., this dish is called congee, but in Hong Kong, we call it jok,” she says. “My dad’s version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina.” Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well. Source: EatingWell.com, June 202009of 22Oatmeal Pancakes with Maple FruitView RecipeHave a full house and need a breakfast idea? Here’s a quick pancake recipe that serves eight! Everyone at your table will enjoy these filling oatmeal-buttermilk pancackes, topped with fresh fruit and a decadent cinnamon-maple sauce. Source: Diabetic Living Magazine10of 22Veggie & Hummus SandwichView RecipeThis mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood. Source: EatingWell.com, August 201711of 22Chickpeas with Peppers & EggsView RecipeThis easy vegetarian recipe incorporates a vibrant array of spices, including cumin seeds, turmeric, and smoked paprika. If you can’t find an Anaheim chile, substitute a half to a whole jalapeño pepper, depending on your spice tolerance. Source: Diabetic Living Magazine, Summer 202012of 22Spicy Tomato & Arugula PastaView RecipeThe simplicity of this healthy pasta recipe makes it good family fare. For a touch of heat, mild Anaheim chiles are augmented with crushed red pepper and garlic. Source: EatingWell Magazine, May 202013of 22Sweet & Peppery Flank Steak with ShishitosView RecipeThis flank steak recipe comes together easily on a baking sheet, but if you’re itching to take it outside, fire up the grill instead. Just be sure to use a grill basket for the peppers so you don’t end up chasing them around the grates, or worse, losing them to the fire. Source: EatingWell Magazine, May 202014of 22Kale & Roasted Sweet Potato HashView RecipeThis one-pan hash makes an easy fall dinner or a simple dish for a healthy brunch. You can even poach the eggs ahead of time–slip them into steaming-hot water to rewarm them just before serving. Source: Diabetic Living Magazine, Winter 202015of 22Chickpea & Potato CurryView RecipeThis fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up. Source: EatingWell Magazine, November 201916of 22Green Goddess Quinoa Bowls with Arugula & ShrimpView RecipeWe’re taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we’re using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you’ll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes. Source: EatingWell.com, September 201917of 22Tabbouleh with Pan-Seared ChickenView RecipeTabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal. Source: Diabetic Living Magazine, Spring 202018of 22Spinach & Egg Scramble with RaspberriesView RecipeJen CauseyThis quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines weight-loss power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories. Source: EatingWell.com, December 201819of 22Easy Grilled Shrimp with Cilantro Salsa VerdeView RecipeFresh cilantro, parsley, and lime juice make a tangy green salsa that adds lively flavor to this easy grilled shrimp recipe. Source: Diabetic Living Magazine, Spring 202020of 22Quick Beef PhoView RecipeTraditional Vietnamese beef pho involves simmering whole herbs and aromatics for hours to achieve a rich, clear broth with a deep flavor; this shortcut version simmers ground spices for just 15 minutes, yet still achieves a savory, rich broth. Source: Diabetic Living Magazine, Spring 202021of 22Fig & Ricotta Overnight OatsView RecipeWith just a bit of work before bed, you can have a fast but decadent breakfast in the morning. These overnight oats “cook” while you sleep. Toast almonds and chop figs the night before, so that when you rise, you can just stir in the fruit, nuts, honey and ricotta cheese for a hearty, sweet and creamy breakfast. Source: EatingWell.com, December 201822of 22Bruschetta-Topped Crispy Baked ChickenView RecipeA fresh tomato-and-basil topping on panko-crusted chicken cutlets makes an easy meal for family or casual entertaining. Source: EatingWell.com, February 2020Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Whether it’s breakfast, lunch or dinner, these heart-healthy recipes are a great meal option. These recipes meet the American Heart Association’s guide for low sodium and reduced saturated fat, so you can eat for a healthy heart. And as a bonus, each serving of these recipes has 400 calories or less. Recipes like Baked Banana-Nut Oatmeal Cups and Grilled Salmon with Sweet Peppers are filling, delicious and can help you meet your nutrition goals.
01of 22Grilled Blackened Shrimp TacosView RecipeGive juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick. Source: EatingWell.com, January 201902of 22Chicken, Quinoa & Veggie BowlView RecipeWith a whopping 19 grams of protein, this one-dish meal will keeping you feeling full and satisfied for hours. Source: EatingWell.com, November 201703of 22Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 201904of 22Broccoli & Sun-Dried Tomato Pasta SaladView RecipeWe’ve loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze. Source: EatingWell.com, January 202005of 22Salmon with Chopped Tomatillo SaladView RecipeWe made this chopped salad with pico de gallo in mind. Tangy tomatillos add fresh crunch to the classic mixture of tomatoes, cilantro and onion to brighten up this broiled salmon recipe. Source: EatingWell Magazine, July / August 202006of 22Breakfast Beans with Microwave-Poached EggView RecipeIn Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand. Source: Diabetic Living Magazine, Summer 202007of 22Grilled Salmon with Sweet PeppersView RecipeIt may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce (see Associated Recipe). Source: EatingWell Magazine, June 202008of 22Shrimp & Chicken CongeeView RecipeThis recipe for savory rice porridge comes from EatingWell’s Test Kitchen manager, Breana Lai Killeen, who shared it for Father’s Day because it is one of her father’s favorite dishes. “In the U.S., this dish is called congee, but in Hong Kong, we call it jok,” she says. “My dad’s version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina.” Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well. Source: EatingWell.com, June 202009of 22Oatmeal Pancakes with Maple FruitView RecipeHave a full house and need a breakfast idea? Here’s a quick pancake recipe that serves eight! Everyone at your table will enjoy these filling oatmeal-buttermilk pancackes, topped with fresh fruit and a decadent cinnamon-maple sauce. Source: Diabetic Living Magazine10of 22Veggie & Hummus SandwichView RecipeThis mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood. Source: EatingWell.com, August 201711of 22Chickpeas with Peppers & EggsView RecipeThis easy vegetarian recipe incorporates a vibrant array of spices, including cumin seeds, turmeric, and smoked paprika. If you can’t find an Anaheim chile, substitute a half to a whole jalapeño pepper, depending on your spice tolerance. Source: Diabetic Living Magazine, Summer 202012of 22Spicy Tomato & Arugula PastaView RecipeThe simplicity of this healthy pasta recipe makes it good family fare. For a touch of heat, mild Anaheim chiles are augmented with crushed red pepper and garlic. Source: EatingWell Magazine, May 202013of 22Sweet & Peppery Flank Steak with ShishitosView RecipeThis flank steak recipe comes together easily on a baking sheet, but if you’re itching to take it outside, fire up the grill instead. Just be sure to use a grill basket for the peppers so you don’t end up chasing them around the grates, or worse, losing them to the fire. Source: EatingWell Magazine, May 202014of 22Kale & Roasted Sweet Potato HashView RecipeThis one-pan hash makes an easy fall dinner or a simple dish for a healthy brunch. You can even poach the eggs ahead of time–slip them into steaming-hot water to rewarm them just before serving. Source: Diabetic Living Magazine, Winter 202015of 22Chickpea & Potato CurryView RecipeThis fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up. Source: EatingWell Magazine, November 201916of 22Green Goddess Quinoa Bowls with Arugula & ShrimpView RecipeWe’re taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we’re using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you’ll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes. Source: EatingWell.com, September 201917of 22Tabbouleh with Pan-Seared ChickenView RecipeTabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal. Source: Diabetic Living Magazine, Spring 202018of 22Spinach & Egg Scramble with RaspberriesView RecipeJen CauseyThis quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines weight-loss power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories. Source: EatingWell.com, December 201819of 22Easy Grilled Shrimp with Cilantro Salsa VerdeView RecipeFresh cilantro, parsley, and lime juice make a tangy green salsa that adds lively flavor to this easy grilled shrimp recipe. Source: Diabetic Living Magazine, Spring 202020of 22Quick Beef PhoView RecipeTraditional Vietnamese beef pho involves simmering whole herbs and aromatics for hours to achieve a rich, clear broth with a deep flavor; this shortcut version simmers ground spices for just 15 minutes, yet still achieves a savory, rich broth. Source: Diabetic Living Magazine, Spring 202021of 22Fig & Ricotta Overnight OatsView RecipeWith just a bit of work before bed, you can have a fast but decadent breakfast in the morning. These overnight oats “cook” while you sleep. Toast almonds and chop figs the night before, so that when you rise, you can just stir in the fruit, nuts, honey and ricotta cheese for a hearty, sweet and creamy breakfast. Source: EatingWell.com, December 201822of 22Bruschetta-Topped Crispy Baked ChickenView RecipeA fresh tomato-and-basil topping on panko-crusted chicken cutlets makes an easy meal for family or casual entertaining. Source: EatingWell.com, February 2020
01of 22Grilled Blackened Shrimp TacosView RecipeGive juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick. Source: EatingWell.com, January 2019
01of 22
Grilled Blackened Shrimp Tacos
View Recipe
Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick. Source: EatingWell.com, January 2019
02of 22Chicken, Quinoa & Veggie BowlView RecipeWith a whopping 19 grams of protein, this one-dish meal will keeping you feeling full and satisfied for hours. Source: EatingWell.com, November 2017
02of 22
Chicken, Quinoa & Veggie Bowl
With a whopping 19 grams of protein, this one-dish meal will keeping you feeling full and satisfied for hours. Source: EatingWell.com, November 2017
03of 22Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 2019
03of 22
Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut–walnuts would be great–or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 2019
04of 22Broccoli & Sun-Dried Tomato Pasta SaladView RecipeWe’ve loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze. Source: EatingWell.com, January 2020
04of 22
Broccoli & Sun-Dried Tomato Pasta Salad
We’ve loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze. Source: EatingWell.com, January 2020
05of 22Salmon with Chopped Tomatillo SaladView RecipeWe made this chopped salad with pico de gallo in mind. Tangy tomatillos add fresh crunch to the classic mixture of tomatoes, cilantro and onion to brighten up this broiled salmon recipe. Source: EatingWell Magazine, July / August 2020
05of 22
Salmon with Chopped Tomatillo Salad
We made this chopped salad with pico de gallo in mind. Tangy tomatillos add fresh crunch to the classic mixture of tomatoes, cilantro and onion to brighten up this broiled salmon recipe. Source: EatingWell Magazine, July / August 2020
06of 22Breakfast Beans with Microwave-Poached EggView RecipeIn Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand. Source: Diabetic Living Magazine, Summer 2020
06of 22
Breakfast Beans with Microwave-Poached Egg
In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand. Source: Diabetic Living Magazine, Summer 2020
07of 22Grilled Salmon with Sweet PeppersView RecipeIt may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce (see Associated Recipe). Source: EatingWell Magazine, June 2020
07of 22
Grilled Salmon with Sweet Peppers
It may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce (see Associated Recipe). Source: EatingWell Magazine, June 2020
08of 22Shrimp & Chicken CongeeView RecipeThis recipe for savory rice porridge comes from EatingWell’s Test Kitchen manager, Breana Lai Killeen, who shared it for Father’s Day because it is one of her father’s favorite dishes. “In the U.S., this dish is called congee, but in Hong Kong, we call it jok,” she says. “My dad’s version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina.” Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well. Source: EatingWell.com, June 2020
08of 22
Shrimp & Chicken Congee
This recipe for savory rice porridge comes from EatingWell’s Test Kitchen manager, Breana Lai Killeen, who shared it for Father’s Day because it is one of her father’s favorite dishes. “In the U.S., this dish is called congee, but in Hong Kong, we call it jok,” she says. “My dad’s version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina.” Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well. Source: EatingWell.com, June 2020
09of 22Oatmeal Pancakes with Maple FruitView RecipeHave a full house and need a breakfast idea? Here’s a quick pancake recipe that serves eight! Everyone at your table will enjoy these filling oatmeal-buttermilk pancackes, topped with fresh fruit and a decadent cinnamon-maple sauce. Source: Diabetic Living Magazine
09of 22
Oatmeal Pancakes with Maple Fruit
Have a full house and need a breakfast idea? Here’s a quick pancake recipe that serves eight! Everyone at your table will enjoy these filling oatmeal-buttermilk pancackes, topped with fresh fruit and a decadent cinnamon-maple sauce. Source: Diabetic Living Magazine
10of 22Veggie & Hummus SandwichView RecipeThis mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood. Source: EatingWell.com, August 2017
10of 22
Veggie & Hummus Sandwich
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood. Source: EatingWell.com, August 2017
11of 22Chickpeas with Peppers & EggsView RecipeThis easy vegetarian recipe incorporates a vibrant array of spices, including cumin seeds, turmeric, and smoked paprika. If you can’t find an Anaheim chile, substitute a half to a whole jalapeño pepper, depending on your spice tolerance. Source: Diabetic Living Magazine, Summer 2020
11of 22
Chickpeas with Peppers & Eggs
This easy vegetarian recipe incorporates a vibrant array of spices, including cumin seeds, turmeric, and smoked paprika. If you can’t find an Anaheim chile, substitute a half to a whole jalapeño pepper, depending on your spice tolerance. Source: Diabetic Living Magazine, Summer 2020
12of 22Spicy Tomato & Arugula PastaView RecipeThe simplicity of this healthy pasta recipe makes it good family fare. For a touch of heat, mild Anaheim chiles are augmented with crushed red pepper and garlic. Source: EatingWell Magazine, May 2020
12of 22
Spicy Tomato & Arugula Pasta
The simplicity of this healthy pasta recipe makes it good family fare. For a touch of heat, mild Anaheim chiles are augmented with crushed red pepper and garlic. Source: EatingWell Magazine, May 2020
13of 22Sweet & Peppery Flank Steak with ShishitosView RecipeThis flank steak recipe comes together easily on a baking sheet, but if you’re itching to take it outside, fire up the grill instead. Just be sure to use a grill basket for the peppers so you don’t end up chasing them around the grates, or worse, losing them to the fire. Source: EatingWell Magazine, May 2020
13of 22
Sweet & Peppery Flank Steak with Shishitos
This flank steak recipe comes together easily on a baking sheet, but if you’re itching to take it outside, fire up the grill instead. Just be sure to use a grill basket for the peppers so you don’t end up chasing them around the grates, or worse, losing them to the fire. Source: EatingWell Magazine, May 2020
14of 22Kale & Roasted Sweet Potato HashView RecipeThis one-pan hash makes an easy fall dinner or a simple dish for a healthy brunch. You can even poach the eggs ahead of time–slip them into steaming-hot water to rewarm them just before serving. Source: Diabetic Living Magazine, Winter 2020
14of 22
Kale & Roasted Sweet Potato Hash
This one-pan hash makes an easy fall dinner or a simple dish for a healthy brunch. You can even poach the eggs ahead of time–slip them into steaming-hot water to rewarm them just before serving. Source: Diabetic Living Magazine, Winter 2020
15of 22Chickpea & Potato CurryView RecipeThis fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up. Source: EatingWell Magazine, November 2019
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Chickpea & Potato Curry
This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up. Source: EatingWell Magazine, November 2019
16of 22Green Goddess Quinoa Bowls with Arugula & ShrimpView RecipeWe’re taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we’re using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you’ll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes. Source: EatingWell.com, September 2019
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Green Goddess Quinoa Bowls with Arugula & Shrimp
We’re taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we’re using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you’ll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes. Source: EatingWell.com, September 2019
17of 22Tabbouleh with Pan-Seared ChickenView RecipeTabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal. Source: Diabetic Living Magazine, Spring 2020
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Tabbouleh with Pan-Seared Chicken
Tabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal. Source: Diabetic Living Magazine, Spring 2020
18of 22Spinach & Egg Scramble with RaspberriesView RecipeJen CauseyThis quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines weight-loss power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories. Source: EatingWell.com, December 2018
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Spinach & Egg Scramble with Raspberries
Jen Causey
This quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines weight-loss power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories. Source: EatingWell.com, December 2018
19of 22Easy Grilled Shrimp with Cilantro Salsa VerdeView RecipeFresh cilantro, parsley, and lime juice make a tangy green salsa that adds lively flavor to this easy grilled shrimp recipe. Source: Diabetic Living Magazine, Spring 2020
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Easy Grilled Shrimp with Cilantro Salsa Verde
Fresh cilantro, parsley, and lime juice make a tangy green salsa that adds lively flavor to this easy grilled shrimp recipe. Source: Diabetic Living Magazine, Spring 2020
20of 22Quick Beef PhoView RecipeTraditional Vietnamese beef pho involves simmering whole herbs and aromatics for hours to achieve a rich, clear broth with a deep flavor; this shortcut version simmers ground spices for just 15 minutes, yet still achieves a savory, rich broth. Source: Diabetic Living Magazine, Spring 2020
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Quick Beef Pho
Traditional Vietnamese beef pho involves simmering whole herbs and aromatics for hours to achieve a rich, clear broth with a deep flavor; this shortcut version simmers ground spices for just 15 minutes, yet still achieves a savory, rich broth. Source: Diabetic Living Magazine, Spring 2020
21of 22Fig & Ricotta Overnight OatsView RecipeWith just a bit of work before bed, you can have a fast but decadent breakfast in the morning. These overnight oats “cook” while you sleep. Toast almonds and chop figs the night before, so that when you rise, you can just stir in the fruit, nuts, honey and ricotta cheese for a hearty, sweet and creamy breakfast. Source: EatingWell.com, December 2018
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Fig & Ricotta Overnight Oats
With just a bit of work before bed, you can have a fast but decadent breakfast in the morning. These overnight oats “cook” while you sleep. Toast almonds and chop figs the night before, so that when you rise, you can just stir in the fruit, nuts, honey and ricotta cheese for a hearty, sweet and creamy breakfast. Source: EatingWell.com, December 2018
22of 22Bruschetta-Topped Crispy Baked ChickenView RecipeA fresh tomato-and-basil topping on panko-crusted chicken cutlets makes an easy meal for family or casual entertaining. Source: EatingWell.com, February 2020
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Bruschetta-Topped Crispy Baked Chicken
A fresh tomato-and-basil topping on panko-crusted chicken cutlets makes an easy meal for family or casual entertaining. Source: EatingWell.com, February 2020
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