Our 20 most popular recipes of 2021

Preparation

1. Pound chicken breasts thin and trim the fat. 
2. Add 1 tablespoon of olive oil to a skillet and heat over medium-high heat. Season chicken with salt and pepper on both sides and cook 4-6 minutes per side. 
3. When chicken is cooked through, drizzle with balsamic vinegar and top with mozzarella and tomato. 
4. Turn off heat, put on the lid and let cheese melt for a minute or two. Top with basil and serve with mixed greens.

Substitutions

• Gluten Intolerance or Celiac Disease: This is a gluten-free meal!
• Vegetarian: Seitan (3 oz per serving) or firm tofu (3 oz per serving)
• Dairy Allergy/Lactose Intolerance: Dairy-free shredded mozzarella cheese (¼ cup per serving)

Preparation

1. Preheat broiler. 
2. Mist fish with cooking spray, season with pepper, and place on foil-lined baking sheet. Broil fish for about 8 minutes, until internal temperature reaches 145°F. 
3. Cut cooked fish into strips. Mix salsa with corn. 
4. Serve cooked fish in tortillas topped with corn salsa, broccoli slaw and avocado. Drizzle with lime juice.

Substitutions

• Gluten Intolerance or Celiac Disease: This is a gluten-free meal!
• Vegetarian: Tempeh (3 oz per serving)
• Dairy Allergy/Lactose Intolerance: This is a lactose-free meal!

Preparation

1. Preheat oven to 350°F. 
2. Cut potatoes and coat with olive oil. Mist a baking sheet with nonstick cooking spray and lay out pork chops, broccoli and potatoes in a single layer. 
3. Season with salt and pepper and bake 30 minutes, or until internal temperature of pork reaches 160°F. 
4. Spread barbecue sauce on top of pork chops, and top potatoes and broccoli with grated cheddar. 
5. Return to oven and heat 3-5 minutes, until cheese is melted. Enjoy!

Substitutions

• Gluten Intolerance or Celiac Disease: Gluten-free barbecue sauce
• Vegetarian: Seitan (3 oz per serving) or firm tofu (3 oz per serving)
• Dairy Allergy/Lactose Intolerance: Dairy-free shredded cheddar cheese (3 Tbsp per serving)

Preparation

1. Heat up the edamame according to the directions on the package. Then allow to cool. 
2. Using a vegetable peeler, shave carrots into long ribbons. 
3. For dressing, whisk together soy sauce, vinegar, oil, wasabi or chili powder, and pepper in a small bowl. 
4. Combine dressing, carrot ribbons and edamame in a large bowl and toss to coat. Sprinkle with sesame seeds for garnish.

Preparation

1. Preheat oven to 450°F. 
2. Place large sauté pan over medium-high heat. Spray pan with nonstick cooking spray. Add cauliflower to pan and sauté for 3 minutes. 
3. Add garlic to pan and sauté for another 2-3 minutes. 
4. Remove from heat and stir in olive oil, salt, pepper and bread crumbs.
5. Place pan in oven and roast for 15-20 minutes, stirring every 5 minutes. Cauliflower should be lightly browned. 
6. Remove pan from oven and place contents in a large serving bowl. 
7. In a small bowl, whisk together hot sauce and lemon juice. Pour over cauliflower, toss well and serve.

Note: If you’re watching your sodium intake, you can leave out the salt and use a low-sodium hot sauce instead.

Preparation

1. Finely chop tomatoes, garlic cloves and jalapeño pepper by hand or in a food processor. 
2. Place in a large serving bowl. Add basil leaves, lime juice, salt and pepper. Mix well and adjust seasonings as needed. 
3. Serve at room temperature with sliced whole grain bread or whole grain crackers, or on top of whole wheat pasta with a dash of Parmesan cheese.

Tip: If time allows, chill for at least 3-4 hours before bringing to room temperature and serving. Serve it on whole wheat toast or use it as a dip for crunchy celery sticks!

Note: If you’re keeping an eye on sodium intake, you can skip the salt. If you’re watching your carbs, enjoy with celery instead of the traditional bread!

Preparation

1. Add all ingredients except bell pepper to a small bowl. Mix until well combined. 
2. Pack tuna salad into both red pepper halves. 
3. Serve with 1 serving of high-fiber, whole grain crackers.

Preparation

1. Combine cinnamon sticks, peppercorns and cloves in a saucepan and cook over medium-high heat for about 4-5 minutes, stirring frequently. 
2. Add the nutmeg, apple juice and orange zest, and stir to combine. 
3. Bring to a boil. Reduce heat and simmer for 15-20 minutes. 
4. Pour cider mixture through a fine-mesh sieve into a mug. Allow to cool slightly.

Preparation

1. Place a nonstick skillet over medium heat. Add olive oil and chicken thighs. Cook chicken until lightly browned on both sides. 
2. While the chicken cooks, stir together vinegar, soy sauce, apples and onions. 
3. Pour the mixture over the chicken. Cover and turn the heat down to low. 
4. Let the chicken simmer, turning at least once, for 20-25 minutes, or until most of the liquid is absorbed and onions are lightly browned.

Preparation

1. Combine the chicken, apple, celery, walnuts and yogurt in a medium bowl. Mix well. 
2. Serve on top of the salad greens.

Preparation

1. Preheat the oven to 375°F. 
2. Spray a 9-inch round cake pan with nonstick cooking spray. Set aside. 
3. Place the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. Whisk to combine. 
4. In a small bowl, combine the yogurt, milk, eggs, egg white and oil.
5. In a separate medium bowl, toss the apples with ginger and cinnamon. Add to bowl with dry ingredients and combine. Add wet yogurt mixture and mix until combined. 
6. Scrape into the prepared pan. Bake until golden in color, about 40 minutes. Cool on rack. 
7. With a serrated knife, slice muffin bread into six wedges.

Preparation

1. Heat butternut squash or lentil soup. 
2. Combine balsamic vinegar and olive oil. 
3. Dip whole grain roll in vinegar and olive oil mixture; serve with soup.

* Serve with a side salad for a balanced meal.

Preparation

1. Mix together chili and broccoli and microwave about 5 minutes, until broccoli is tender. 
2. Top chili mixture with shredded cheese and crushed chips.

* Look for brands of chili with less than 500 mg sodium per serving.

Preparation

1. In a large sauté pan, heat the olive oil over medium heat. Sauté the onions and peppers. 
2. Add turkey meat and cook until browned. 
3. Stir in black beans, corn, tomatoes, green chiles, taco seasoning and chili powder. 
4. Pour in broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes. 
5. Add a dash of salt and pepper to taste. Sprinkle with cilantro and your favorite toppings.

Preparation

1. Thoroughly wash collards and drain in a colander. Cut or tear leaves from stems and discard stems. Tear leaves into small, bite-sized pieces. 
2. Pour oil into a medium-size saucepan. Place over medium heat and add onions. Cook for 5-6 minutes, stirring occasionally, until soft. 
3. Add broth, water and bacon and bring to a boil. Stir in collards and cook about 3 minutes, or until slightly wilted. Stir in carrots, bay leaf, thyme and pepper. 
4. Return to a boil, cover, lower heat and simmer for about 10 minutes. 
5. Stir in potatoes, cover and continue simmering for another 25-30 minutes, or until collards are tender. 
6. Remove bay leaf and discard. Serve hot.

Preparation

1. Place a large soup pot over medium-high heat and add olive oil. 
2. Toss in onions, carrots and celery and cook for 3-5 minutes, or until onions are translucent. Add garlic and cook for 1 minute. 
3. Add sweet potato, butternut squash and cauliflower. Cook for 5 minutes. Stir in cabbage, diced tomatoes, vegetable broth and herbs. 
4. Bring to a boil and then let simmer, uncovered, over medium heat for 30 minutes. 
5. Top with fresh or dried parsley and serve warm.

Preparation

1. Mix oats and water in a microwave-safe bowl. Microwave on high for 2 minutes, or until cooked. 
2. Mix in banana, peanut butter and a dash of cinnamon.

Preparation

1. Blend yogurt, blueberries, almond milk, spinach and protein powder. 
2. Add ice and blend.

Preparation

1. Place all ingredients in a blender and blend until smooth. 
2. Pour into a glass and garnish with an extra strawberry.