5 Healthy Recipes Your Entire Family Will Eat
5 Healthy Recipes Your Entire Family Will Eat
If you're looking for recipes that will make everyone in your household happy, you've come to the right place! These dishes are low in calories and packed with nutrients, making them perfect for any meal. From breakfast to dinner, these dishes will leave everyone feeling satisfied.
Roasted Butternut Squash Soup with Sage and Garlic
Ingredients:
1 butternut squash, peeled and diced into 1" cubes
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 teaspoon dried sage leaves (or 2 teaspoons fresh)
Salt and pepper to taste
8 cups chicken or vegetable broth*
Fresh parsley sprigs for garnish (optional)
Extra-virgin olive oil for drizzling (optional)
Directions:
1. Preheat oven to 400°F (200°C). Toss butternut squash, garlic cloves, and olive oil in a large bowl. Spread evenly onto a baking sheet and roast for 25 minutes, stirring once, or until tender; set aside.
2. In a small skillet, over high heat, bring broth to a boil.* Add sage leaves, salt, and pepper to taste; reducing heat to low, cook for 3 minutes or until flavors meld.
3. Add roasted butternut squash cubes, cooked chicken broth mixture*, and parsley, if desired—season to taste with salt and pepper. Serve warm, garnished with parsley sprigs, if desired. Drizzle extra-virgin olive oil over the top, if desired.
*Note: If using vegetable broth rather than chicken broth, omit the chicken and use 2 cups (480 ml) of vegetable broth instead.
Healthy Quinoa and Black Bean Burritos, Your Family, Will Love
Ingredients:
1 cup cooked and cooled quinoa
1 can black beans, rinsed and drained
1/2 cup salsa
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
10-12 inch whole wheat tortillas
Instructions:
1. In a large bowl, combine cooked quinoa, black beans, salsa, red onion, cilantro, olive oil, lime juice, cumin, chili powder, and salt.
2. Spoon the quinoa mixture down the center of each tortilla.
3. Roll up tortillas, tucking in the ends.
Serve immediately or wrap in foil and refrigerate for later.
Roasted Butternut Squash and Kale Bowl with Tahini Dressing
Ingredients:
1 butternut squash, peeled, seeded, and cubed
1 bunch of kale, stemmed and chopped
1 tbsp. olive oil
salt and pepper, to taste
For the dressing:
1/4 cup tahini
1/4 cup water
1/4 cup lemon juice
2 cloves garlic, minced
salt and pepper, to taste
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, toss butternut squash cubes and kale with olive oil, salt, and pepper.
3. Spread mixture onto a baking sheet and roast for 25-30 minutes, stirring a few times during cooking.
4. For the dressing, whisk together all ingredients until smooth.
5. Serve roasted squash and kale with tahini dressing on top.
Slow Cooker Sweet Potato, Black Bean, and Pepper Enchiladas
Ingredients: 1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans black beans, drained and rinsed
3 cups cooked, mashed sweet potatoes
2 cups enchilada sauce
8-10 whole wheat tortillas
1 cup shredded cheddar cheese
Instructions:
1. Heat the olive oil over medium heat in a large skillet. Add the onion, garlic, and bell pepper, and cook until softened, about 5 minutes.
2. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, and cook for 1 minute longer.
3. Stir in the black beans and sweet potatoes, and cook for 5 minutes.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Spread 1/2 cup of enchilada sauce in the bottom of a slow cooker.
6. To assemble the enchiladas, place 1/2 cup of the sweet potato mixture in the center of each tortilla and roll it up.
7. Place the enchiladas seam side down in the slow cooker.
8. Pour the remaining enchilada sauce over the top, and sprinkle with the shredded cheese.
9. Cover and cook on low for 3-4 hours or until the enchiladas are thoroughly heated.
Shiitake and Wild Rice Pilaf with Sweet and Sour Glazed Carrots
Ingredients: 1 cup of uncooked wild rice
1 cup vegetable broth
1/2 cup water
1 teaspoon salt
1 tablespoon olive oil
1 onion, diced
1 cup sliced shiitake mushrooms
1/4 cup white wine
3 cups peeled and diced carrots
1/4 cup honey
1/4 cup balsamic vinegar
salt and pepper, to taste
Instructions:
1. Bring the wild rice, vegetable broth, water, and salt to a boil in a large pot.
2. reduce heat and simmer, covered, for 45 minutes.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms, and cook until softened, about 5 minutes.
4. Add the white wine and cook for 1 minute.
5. Add the carrots, honey, balsamic vinegar, salt, and pepper, and cook for 5-7 minutes or until the carrots are tender.
6. Stir in the cooked wild rice and serve.
