Category Archives: Gluten free

Bell Pepper, Bok Choy & Pork Stir-Fry

Source:
“Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed



Excerpt:
“Bell Pepper, Bok Choy & Pork Stir-Fry This healthy pepper and pork stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.”

Bell Pepper, Bok Choy & Pork Stir-Fry

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Chicken & Celery Root Tikka Masala

Source:
“Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed



Excerpt:
“Chicken & Celery Root Tikka Masala In this 5-ingredient healthy recipe, celery root replaces traditional potatoes for an easy Indian-inspired chicken dinner with a creamy spiced tomato sauce. Pick your favorite jarred Tikka Masala sauce. Serve over brown basmati rice or with warm naan and steamed green beans.”

Chicken & Celery Root Tikka Masala

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Green Chicken Curry

Source:
“Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed



Excerpt:
“Green Chicken Curry If you’re looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists—some brands contain shrimp and some don’t.”

Green Chicken Curry

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Spaghetti Squash Lasagna with Broccolini

Spaghetti Squash Lasagna with Broccolini In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty…
Source: “Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed
Spaghetti Squash Lasagna with Broccolini

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Paprika Chicken Thighs with Brussels Sprouts


Paprika Chicken Thighs with Brussels Sprouts In this healthy chicken recipe, paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy, healthy dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots. Delicious one-pan cooking! Smoked paprika adds a touch of smoky flavor—look for it at well-stocked supermarkets or in the bulk-spice section at natural-foods markets. Regular paprika can be used in its place, but doesn’t add the hint of smoke.

Source: “Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed

Paprika Chicken Thighs with Brussels Sprouts

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Mozzarella, Basil & Zucchini Frittata

Source:
“Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed



Excerpt:
“Mozzarella, Basil & Zucchini Frittata This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.”

Mozzarella, Basil & Zucchini Frittata

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Prosciutto-Wrapped Shrimp with Arugula Salad

Source:
“Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed



Excerpt:
“Prosciutto-Wrapped Shrimp with Arugula Salad This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless dish that’s sure to impress your guests. Wrap your shrimp and make the dressing ahead of time, and you’ll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.”

Prosciutto-Wrapped Shrimp with Arugula Salad

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Rice, Cheddar & Spinach Pie

Source:
“Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed



Excerpt:
“Rice, Cheddar & Spinach Pie This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don’t, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.”

Rice, Cheddar & Spinach Pie

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Smoky Maple-Mustard Salmon

Source:
“Make it Tonight” – EatingWell’s Daily Healthy Recipe Feed



Excerpt:
“Smoky Maple-Mustard Salmon It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.”

Smoky Maple-Mustard Salmon

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