Who says being on a diet means you have to skip the flavor? With the power of the internet, we have collected a few recipes designed to keep your heart beating and your muscles moving without eating bland foods. Don’t forget to click on the image next to each recipe to download a copy of the recipe!
WHOLE-WHEAT PASTA WITH BROCCOLINI & FETA
- 1 medium shallot, thinly sliced
- 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
- 1 medium bunch radishes, trimmed and very thinly sliced
- 12 ounces whole-wheat rigatoni
- 1 tablespoon sherry wine vinegar
- 1/2 teaspoon finely grated orange zest
- 3/4 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 7 ounces feta cheese, crumbled
- Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
- Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
- Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
- Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
- Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.
SWEET POTATO HASH WITH EGG
- 4 cups sweet potatoes (cubed, about 2 large sweet potatoes
- 1 cup water
- 1 Tbsp. and 1 tsp. vegetable oil (separated)
- 2 chicken sausage links
- 1 small yellow onion (diced)
- 1 bell pepper (diced)
- 2 cloves garlic (minced)
- 4 large eggs
- In a large skillet, combine sweet potatoes and water. Bring to a boil over a high heat.
- Reduce heat to low and continue to cook until the sweet potatoes have absorbed the water, about 20 minutes. Stir occasionally.
- Add 1 Tbsp. vegetable oil, chicken sausage, onion, bell pepper and garlic to the skillet. Cook for another 20 minutes, stirring occasionally, until the onion is lightly browned and the sweet potatoes are tender.
- Remove from heat and divide the sweet potato mixture between four plates. Return skillet to stove.
- Reheat the skillet over medium-high heat. Add the remaining 1 tsp. of vegetable oil once the pan is heated up.
- Add the eggs to the skillet one at a time. Cook for about 3-5 minutes until the whites are solid and the yolks begin to thicken. Flip the egg and cook for one more minute.
- Top each serving of sweet potato hash with one cooked egg and serve immediately.
BRAISED CHICKEN THIGHS WITH SPINACH
- 4 6-ounce bone-in chicken thighs (skin removed)
- 1 tsp. vegetable oil
- 1 tsp. salt
- ½ tsp. black pepper
- 1 small yellow onion (peeled and chopped)
- 3 cloves garlic (peeled and minced)
- 1 tsp. dried thyme
- ½ tsp. dried rosemary
- 1 cup water
- 1 10-ounce package spinach
- Heat skillet over medium-high heat. Add 1 tsp. oil. Add chicken, top side down. Cook about 8 minutes on each side, or until deeply
- Remove the chicken to a dinner plate and set aside.
- Reheat skillet over medium heat. Add the onion, garlic, thyme and rosemary. Cook about 5 minutes, until the onion is soft and golden. Return the chicken to the pan.
- Add the water and cover. Continue cooking for about 30 minutes.
- Add frozen spinach and cook for about 10 minutes.
- Serve hot.
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