Ingredients

• 2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided
• 1 tablespoon canola oil
• 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 2 cups chopped yellow onion (1 medium)
• 2 cups chopped poblano peppers (2 large)
• 5 cloves garlic, chopped (about 1 1/2 tablespoons)
• 4 cups unsalted chicken stock
• 1 ½ cups prepared salsa verde
• ½ teaspoon salt
• 2 cups frozen corn kernels (about 12 ounces)
• 2 cups chopped spinach (about 2 ounces)
• 1 ½ cups coarsely chopped fresh cilantro
• 6 tablespoons sour cream

Directions

• Step 1

  Mash 1 cup beans in a small bowl with a whisk or potato masher.

• Step 2

  Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.

• Step 3

  Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.

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Ingredients

• 4 medium cloves garlic, finely grated or minced
• 1 1/2-inch piece fresh ginger, peeled and finely grated or minced
• 2 tablespoons safflower oil or grapeseed oil
• 1 medium onion, thinly sliced
• ½ teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon Kashmiri chili powder (see Tip)
• ¾ teaspoon kosher salt
• 6 tablespoons water
• 8 large eggs, beaten
• 4 warm paratha breads or whole-wheat tortillas
• Fresh cilantro for garnish

Directions

• Step 1

  Combine garlic and ginger in a bowl; press with a spoon to make a paste.

• Step 2

  Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.

• Step 3

  Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.

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Ingredients

• ⅓ cup prepared pesto
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 pound peeled and deveined large shrimp (16-20 count), patted dry
• 4 cups arugula
• 2 cups cooked quinoa
• 1 cup halved cherry tomatoes
• 1 avocado, diced

Directions

• Step 1

  Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

• Step 2

  Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

• Step 3

  Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Tips

To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.

Ingredients

• 1 pound fresh or frozen medium shrimp, peeled and deveined
• 6 ounces packaged dried linguini
• ¼ cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 ½ teaspoons snipped fresh rosemary
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 1 Rosemary sprigs

Directions

• Step 1

  Thaw shrimp, if frozen. Rinse shrimp and set aside. Cook pasta according to package directions, omitting salt. Add the shrimp the last 3 minutes of cooking. Drain well and place in a large pasta bowl. Add 2 tablespoons of cheese, garlic, olive oil, snipped rosemary, salt and black pepper and toss until well coated. Sprinkle evenly with the 2 tablespoons of remaining cheese and garnish with rosemary sprigs, if desired.

Nutrition Facts

Serving Size: 1 Cup

Per Serving:

320 calories; protein 27g; carbohydrates 33g; dietary fiber 5g; sugars 2g; fat 10g; saturated fat 3g; cholesterol 140mg; sodium 590mg.

https://www.eatingwell.com/recipe/262890/fresh-herb-shrimp-linguini/

Ingredients

• 1 tablespoon kosher salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground pepper
• ¼ teaspoon ground cloves
• 3-3 1/2 pounds beef chuck roast, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, sliced
• 1 cup red wine
• 1 (28 ounce) can whole tomatoes, preferably San Marzano
• 5 medium carrots, cut into 1-inch pieces
• 2 medium turnips, peeled and cut into 1/2-inch pieces
• Chopped fresh basil for garnish

Directions

• Step 1

  Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.

• Step 2

  Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.

• Step 3

  Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.

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Ingredients

Tomato & Avocado Salsa

• 1 large tomato, diced
• ¼ cup diced red onion
• ½ jalapeno, minced
• 2-3 tablespoons lime juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground pepper
• ½ avocado, diced
• ¼ cup chopped fresh cilantro
• Pinch of cayenne, if desired

Fish Tacos

• 3 tablespoons all-purpose flour
• ⅛ teaspoon ground cumin
• ⅛ teaspoon salt
• ⅛ teaspoon cayenne pepper, or to taste
• ⅓ cup beer
• 8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
• 2 teaspoons canola oil
• 4 corn tortillas, warmed (see Tip)

Directions

• Step 1

  To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

• Step 2

  To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

• Step 3

  Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and the salsa.

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Ingredients

• Olive oil or canola oil cooking spray
• 2 cups water plus 1 tablespoon, divided
• 1 cup quick barley
• 1 cup salted shelled pistachios, divided
• ½ cup whole-wheat panko breadcrumbs
• 1 teaspoon orange zest
• ½ teaspoon garlic powder
• 1 large egg white
• 2 (8 ounce) boneless, skinless chicken breasts, trimmed and cut in half crosswise
• ½ teaspoon salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 1 tablespoon white-wine vinegar
• 1 cup chopped fresh parsley

Directions

• Step 1

  Preheat oven to 450 degrees F. Coat a wire rack with cooking spray and place on a foil-lined baking sheet.

• Step 2

  Bring 2 cups water and barley to a boil in a small saucepan. Reduce heat, cover and simmer until tender, 10 to 12 minutes. Set aside.

• Step 3

  Meanwhile, pulse 3/4 cup pistachios, breadcrumbs, orange zest and garlic powder in a food processor until the pistachios are coarsely chopped. Transfer to a shallow dish. Whisk egg white and the remaining 1 tablespoon water in another shallow dish.

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Ingredients

• 2 teaspoons olive oil
• 6 ounces cooked chicken sausage, such as Al Fresco Sweet Italian, cut into 1/4-inch slices
• ½ cup chopped onion
• 1 cup whole-wheat orzo
• 3 cloves garlic, minced
• 2 ½ cups low-sodium chicken broth
• ¼ teaspoon crushed red pepper, plus more for garnish
• ¼ teaspoon kosher salt
• 1 pound broccolini, trimmed, or 4 cups broccoli florets
• ¼ cup grated Parmesan cheese, plus more for garnish
• 2 teaspoons lemon zest

Directions

• Step 1

  Heat oil in a 12-inch cast-iron or other large heavy skillet over medium-high heat. Add sausage and onion; cook, stirring occasionally, until the sausage is browned, 3 to 4 minutes. Add orzo and garlic; cook, stirring, for 1 minute more.

• Step 2

  Stir in broth, crushed red pepper, and salt. Bring to a boil. Stir in broccolini (or broccoli). Reduce heat, cover and simmer until the orzo is tender, 8 to 10 minutes. Uncover and continue cooking until the broth is absorbed.

• Step 3

  Stir in Parmesan and lemon zest. To serve, top with additional Parmesan and crushed red pepper, if desired.

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Ingredients

• 3 tablespoons low-fat mayonnaise
• 1 teaspoon chili powder
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 4 teaspoons olive oil, divided
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 4 cups broccoli florets (8 oz.; 1 medium crown)
• 1 ¼ pounds salmon fillet, cut into 4 portions
• 2 limes, 1 zested and juiced, 1 cut into wedges for serving
• ¼ cup crumbled feta or cotija cheese
• ½ cup chopped fresh cilantro

Directions

• Step 1

  Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.

• Step 2

  Combine mayonnaise and chili powder in a small bowl. Set aside.

• Step 3

  Toss sweet potatoes with 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Spread on the prepared baking sheet. Roast for 15 minutes.

• Step 4

  Meanwhile, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in the same bowl. Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes. Spread 2 Tbsp. of the mayonnaise mixture over the salmon. Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.

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Ingredients

• 2 cups fresh basil leaves
• ¼ cup grated Parmesan cheese
• ¼ cup chopped toasted walnuts
• 1 clove garlic, minced
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• ¼ cup extra-virgin olive oil plus 2 Tbsp., divided
• 3 portobello mushroom caps, stemmed, gills removed
• 2 medium bell peppers (red, orange, and/or yellow), quartered
• 1 medium yellow summer squash, trimmed and cut into 1/2-inch-thick planks
• 5 scallions, trimmed
• 4 ounces whole-wheat penne pasta (1 1/2 cups)
• 2 cups zucchini "noodles" (6 oz.)
• ⅓ cup low-sodium canned cannellini beans, rinsed

Directions

• Step 1

  Preheat grill to medium-high. Bring a large pot of water to a boil. Combine basil, Parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. Transfer to a medium bowl and set aside.

• Step 2

  Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss to coat.

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