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 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. 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. 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. Preheat the oven to 375°F. 
2. Cut squash in half lengthwise and remove seeds. Peel, core and cut apples into quarters. Brush cut surfaces of squash and apples with olive oil. Season with salt and pepper. 
3. Set apples aside and place squash on a rimmed baking sheet, with cut side down. Place half of garlic and one sprig of thyme under each half. Bake for 15 minutes. 
4. Add apples to the baking sheet and continue to bake for another 15-20 minutes, or until both squash and apples are tender. Remove from the oven and cool until able to handle.
5. Use a spoon to scrape all of the cooked squash from the skins and place in a medium pot. Add apples and cooked garlic. Discard thyme sprigs. Mash mixture with potato masher. 
6. Add broth, using slightly less for thicker or more for thinner consistency. Heat over medium-high heat, stirring constantly, until soup comes to a boil. Taste and adjust seasonings.

* This recipe is high in potassium. Different kidneys have different needs. If you have kidney disease, be sure to check in with your doctor or dietitian regularly to find out what’s right for you.

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