There’s nothing like a tasty dinner in the winter, but most of us can’t afford to indulge in the fat and carb rich delicacies that are synonymous. However, fear not, Good Housekeeping has rounded up some delicious and HEALTHY alternatives that will leave your family satisfied all season long. Take a look!
Crispy Beet and Mozzarella Salad
Ingredients
- 1 1/2 lb. medium beets, scrubbed, trimmed and cut into 1⁄4-inch-thick slices
- 3 tbsp. olive oil
- 1 English (seedless) cucumber, chopped
- 10 radishes, thinly sliced
- 6 c. arugula
- 3 tbsp. red wine vinegar
- 8 oz. fresh mozzarella, torn
Directions
Preheat oven to 450°F. In a medium bowl, toss beets with 2 tablespoons oil and 1⁄4 teaspoon salt; arrange in single layer on 2 large rimmed baking sheets. Roast 20 to 25 minutes or until golden brown and crisp, switching racks halfway through. Let cool.
In a large bowl, toss cooled beets with cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and 1⁄2 teaspoon each salt andpepper. Divide among serving plates; top with mozzarella.
Lentil "Bolognese Spaghetti"
Ingredients
- 2 cloves garlic
- 1 small onion, chopped
- 1 medium carrot, chopped
- 6 oz. button mushrooms
- 1 tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- Kosher salt
- Pepper
- 8 oz. ground beef (at least 90% lean)
- 1 tbsp. tomato paste
- 1 (14-ounce) can whole tomatoes
- 1/2 c. dried red lentils
- 1 lb. spaghetti
- 1/3 c. toasted pine nuts
- Grated Pecorino cheese, for serving
Directions
In a food processor, pulse together garlic, onion, carrot, and mushrooms until finely chopped.
Heat oil in large skillet on medium. Add chopped vegetables, oregano, red pepper flakes and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add beef and cook, breaking up with a wooden spoon, until browned, 10 to 12 minutes.
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Stir in tomato paste and cook 1 minute. Add tomatoes (and their juices), crushing with your hands as you add to skillet. Add lentils, 2 cups water and 1/4 teaspoon each salt and pepper; simmer until lentils are tender, 15 to 20 minutes.
Meanwhile, cook pasta per package directions. Drain andtoss with sauce. Top with pine nuts and Pecorino, if desired.
Nutritional information (per serving): About 535 calories, 14 g fat (3 g saturated), 27 g protein, 380 mg sodium, 75 g carb, 10 g fiber.
Pomegranate-Honey Glazed Chicken and Squash
Ingredients
- 1 medium acorn squash, about 1 1/2 pounds
- 1 bunch mint
- Pinch cayenne pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1/3 c. pomegranate juice
- 1/4 c. honey
- 1 tbsp. balsamic vinegar
- 1/3 c. crumbled feta cheese
- 1/3 c. pomegranate seeds
Directions
Heat oven to 425°F. Remove the seeds from one medium acorn squash, and cut the squash into slices that are ¾-inch thick. Finely chop 1 bunch mint; set aside.
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On a large baking sheet, toss squash slices with 1 tablespoon olive oil, ½ teaspoon kosher salt and a pinch cayenne. Roast until golden brown and tender, 20 to 25 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 4 6-ounce boneless, skinless chicken breasts with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add toskillet and cook until golden brown and cooked through, 6 to 8 minutes per side. Remove the chicken from pan and set aside.
Return the skillet to medium heat and add 1/3 cup pomegranate juice, and cook scraping up any brown bits for 1 minute. Add ¼ cup honey and 1 tablespoon balsamic vinegar and cook until thick and syrupy, 3 to 5 minutes.
Brush the chicken with the glaze. Sprinkle squash with 1/3 cup each crumbled feta and pomegranate seeds and the chopped mint before serving.
Nutritional information (per serving): About 440 calories, 14 g fat (4 g saturated), 42 g protein, 680 g sodium, 38 g carbohydrates, 6 g fiber.
