The Best Healthy Recipes

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

1. Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, 
2. for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, 
3. combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. 
4. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. 
5. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

• Total Time:15 min
• Prep:15 min
• Yield:16 servings, 2 filled leaves each
• Level:Easy

• 1 Cup finely chopped cooked chicken
• ½ Cup finely chopped red apples
• ¼ Cup raisins
• 1 Stalk celery, finely chopped
• 1 Green onion, thinly sliced
• ⅓ cup MIRACLE WHIP® Dressing
• 1 -½ Tsp. curry powder
• 32 Belgian endive leaves (about 4 heads)
• 3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

1. Combine first 7 ingredients.
2. Spoon onto endive leaves.
3. Top with sour cream.
4. Curried Chicken Pita Bites:
5. Prepare as directed, substituting 16 mini pitas, cut in half, for the endive leaves and filling each pita with 1 Tbsp. chicken mixture. Top with sour cream.
6. Make Ahead:
7. Prepare recipe as directed, but do not top with sour cream. Arrange in single layer on platter. Refrigerate up to 2 hours. Top with sour cream just before serving.
8. Substitite:
9. Serve with your favorite NABISCO Crackers instead of the endive leaves.

• 6 to 8 medium russet potatoes
• Salt and ground pepper
• Cooking spray
• 24 large eggs

1. Preheat the oven to 400 degrees F.
2. Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
3. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
4. Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

• 6 eggs
• 1/3 cup Greek yogurt
• 1/2 teaspoon lemon juice
• Pinch of pepper
• 1/4 cup green onion, thinly sliced
• 1 celery stalk, thinly sliced
• 1 tablespoon fresh dill, chopped
• 8 large lettuce leaves
• 8 slices whole-wheat bread

1. In a medium pot, place the eggs and fill with water. Bring the water to a boil over high heat.
2. Continue boiling for 5 minutes.
3. Turn off the heat and cover, allowing the eggs to rest for 5 minutes.
4. Pour off the water, and cover the eggs with ice for 5 minutes.
5. Peel the eggs and place them in a medium bowl.
6. Smash the eggs with a fork and stir in the yogurt until a chunky paste forms.
7. Mix in the lemon juice and pepper to taste.
8. Stir in the onion, celery, and dill until incorporated.
9. Toast the bread, and serve the egg salad on the 2 slices of bread with 2 leaves of lettuce each.

1. Combine 2 ounces each chopped soppressata, mortadella and provolone in a bowl.
2. Add 2 cups shredded iceberg lettuce, 1 cup chopped tomatoes, 1/2 thinly sliced red onion, 1/2 cup chopped pepperoncini, 
3. 1 tablespoon each red wine vinegar and vegetable oil, and 1/4 teaspoon dried oregano; toss. Season with salt and pepper.

• 1/4 pound (1 stick) unsalted butter
• 1 lemon, zested and juiced
• 1 teaspoon chopped fresh thyme leaves
• 1 fresh turkey (10 to 12 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 whole lemon, halved
• 1 Spanish onion, quartered
• 1 head garlic, halved crosswise

1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
5. Slice the turkey and serve.

Ingredients:

Preparation:

Ingredients:

Preparation:

1. Heat 2 tsp of canola oil in a saucepan over medium heat. Add the chopped red onion and cook until starting to soften, 2-3 minutes. Pour in the dry quinoa and toast, stirring frequently, for 3-5 minutes. Add 2 cups water and salt, bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes, until the water is absorbed. Set aside.
2. Toss together the cooked quinoa with the black beans, thinly-sliced red onion, red bell pepper, and yellow bell peppers in a bowl.
3. To make the vinaigrette, combine all ingredients in a blender and blend until completely smooth. Taste and adjust salt to your liking.
4. Pour the vinaigrette over the quinoa and toss well. Serve with corn tortilla chips, sliced avocado, and feta (if not vegan). Can be eaten hot or cold.

INGREDIENTS

INGREDIENTS