Healthy Cooking Recipes

Calling something a "healthy" recipe used to be a veiled insult, but these days the term is no longer synonymous with bland <a href="/search/?searchTerm=tofu">tofu</a> and sprouted grains. Today's home cooks have found new ways make <a href="/recipes/healthy/heart-healthy/">heart-healthy</a> meals that cut back on fat, boost <a href="/recipes/healthy/high-fiber/">fiber</a> and increase vegetables in their diet - and (gasp!) the dishes still taste good. The key to making healthy meals and <a href="/recipes/healthy/snacks/">healthy snacks</a> is to increase flavor while reducing all the bad stuff - in shorthand, that means using lots of herbs, fresh spices and smart cooking techniques to bring out the best in what you're cooking up. No, <a href="/recipes/chicken/">chicken</a> coated with fresh herbs and panko bread crumbs is never going to taste like it comes out of the Fry Daddy - but that's a good thing, for both taste buds and your waistline.

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Strawberry-Coconut Daiquiri

From EatingWell

You'll feel like you're on a tropical getaway with this refreshing strawberry-coconut cocktail. To keep it cool in warmer weather, freeze fresh berries for 30 minutes before blending. Variation: For a nonalcoholic version, omit the rum and add 1/2 cup additional strawberries.

Strawberry-Coconut Daiquiri

Squash Rounds with Shallot-Cider Sauce

From EatingWell

A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side dish for a fall party.

Squash Rounds with Shallot-Cider Sauce

Squash Tea Bread

From EatingWell

Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It's terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you're so inclined.

Squash Tea Bread

Jerk Pork Loin

From EatingWell

"Jerk" isn't Jamaican for "as hot as you can stand it." Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. Watch out for that hot chile pepper: wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.

Jerk Pork Loin

Indian-Spiced Stuffed Eggplant

From EatingWell

Lots of Indian spices flavor these stuffed eggplants. They can be a complete meal, but if you are feeling extra energetic, make this dish part of a multicourse Indian feast along with curried vegetables, basmati rice, yogurt salad and some Indian breads. As a side dish, plan on one-quarter of an eggplant per person.

Indian-Spiced Stuffed Eggplant

Baja Butternut Squash Soup

From EatingWell

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.

Baja Butternut Squash Soup

Garlic & Herb Pita Chips

From EatingWell

You can make your own tasty pita chips in a matter of minutes. Just cut pita bread into wedges (stale pitas work very well), brush them with a little olive oil and bake. Not only do homemade pita chips save you money, you'll also cut calories by 16 percent.

Garlic & Herb Pita Chips

Greek Bison Burgers

From EatingWell

Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.

Greek Bison Burgers

French Onion Dip

From EatingWell

In our homemade version of French onion dip, we simmer chopped onions in broth and use reduced-fat sour cream and yogurt for the familiar rich and creamy flavor. All told, our version has 12 grams less fat and nearly 50 percent less sodium per serving than the original.

French Onion Dip

Almond-Crusted Pork with Honey-Mustard Dipping Sauce

From EatingWell

Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork "fingers" are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce.

Almond-Crusted Pork with Honey-Mustard Dipping Sauce

Creamy Spinach Dip

From EatingWell

Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.

Creamy Spinach Dip

Spring Chicken & Barley Soup

From EatingWell

You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas.

Spring Chicken & Barley Soup

Chile-Lime Tortilla Chips

From EatingWell

These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt.

Chile-Lime Tortilla Chips

Hawaiian Ginger-Chicken Stew

From EatingWell

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.

Hawaiian Ginger-Chicken Stew

Chile Con Queso

From EatingWell

Our healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. Our version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.

Chile Con Queso

Chicken with Honey-Orange Sauce

From EatingWell

Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There's plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.

Chicken with Honey-Orange Sauce

Zucchini Rice Casserole

From EatingWell

We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.

Zucchini Rice Casserole

Savory Millet Cakes

From EatingWell

In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that's a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.

Savory Millet Cakes

Raspberry Bars

From EatingWell

Tart raspberry filling is swirled into a low-fat cream filling in these beautiful bars. They're a festive treat for a summer picnic or party.

Raspberry Bars

Fresh Herb & Lemon Bulgur Pilaf

From EatingWell

This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.

Fresh Herb & Lemon Bulgur Pilaf

Salmon with Pepita-Lime Butter for Two

From EatingWell

Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Salmon with Pepita-Lime Butter for Two

Roasted Asparagus with Garlic-Lemon Sauce

From EatingWell

Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing. Low-fat mayonnaise makes the sauce creamy without a lot of extra calories or fat. Dress up the dish with chopped hard-boiled eggs or leave them out if you're in a hurry.

Roasted Asparagus with Garlic-Lemon Sauce

Prosciutto-Wrapped Asparagus

From EatingWell

These prosciutto-wrapped bundles of grilled asparagus are a delicious addition to a spring brunch or elegant dinner.

Prosciutto-Wrapped Asparagus

Asparagus with Curry Butter

From EatingWell

A touch of curry-infused butter dresses sauteed asparagus. This quick and delicious side dish would be just as welcome with a grilled cheese sandwich as it would with broiled salmon.

Asparagus with Curry Butter

Tuscan Spice Rub

From EatingWell

Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.

Tuscan Spice Rub

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