Healthy Recipes

Grilled Beef & Vegetable Kebabs

Grilled Beef & Vegetable Kebabs

These easy grilled beef & vegetable kebabs are not only delicious—they're economical too. Tri-tip is an inexpensive and flavorful cut of beef that takes beautifully to cooking over an open flame. Thread it onto skewers with colorful veggies and marinate for up to eight hours before cooking on the grill or over your campfire. Either way, it's a healthy and tasty summer meal.

Ingredients

  • ¾ cup balsamic vinegar
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 2 cloves garlic, sliced
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound tri-tip sirloin steak, trimmed and cut into 32 chunks
  • 16 button mushrooms
  • 16 cherry tomatoes
  • 1 small bell pepper (any color), cut into 16 pieces
  • 16 (1 inch) chunks red onion

















Preparation

  1. Whisk vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper together in a small bowl.
  2. Skewer beef, mushrooms, tomatoes, bell pepper pieces and onion chunks, alternating evenly, on 8 metal or wooden skewers. Place the kebabs in a 9-by-13-inch baking dish and pour the marinade over them. Refrigerate (or store in a cooler packed with ice) for at least 2 hours and up to 8 hours.
  3. Preheat grill to medium-high. Remove the kebabs from the dish; discard the marinade. Grill the kebabs, turning once, to desired doneness, 6 to 8 minutes total. To grill over your campfire, hold the skewers over the flames (but do not let the flames touch the food), turning regularly, until the meat is cooked to your liking, about 15 minutes for medium.

Sheet-Pan Egg Sandwiches for a Crowd


Sheet-Pan Egg Sandwiches for a Crowd

Hosting a crowd for the holidays or another occasion? Forget cooking individual servings of eggs and make these easy sheet-pan egg sandwiches instead. One batch makes enough bacon, egg, cheese and vegetable sandwiches to serve 12 people in the time you'd normally spend prepping breakfast for one or two people.

Ingredients

  • 18 large eggs
  • ¼ cup reduced-fat milk
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • ½ teaspoon ground cumin
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded extra-sharp Cheddar cheese
  • ¾ cup chopped red bell pepper
  • 4 slices cooked bacon, chopped ( ½ cup)
  • 12 whole-wheat English muffins, toasted

































Preparation

  1. Preheat oven to 300°F. Generously coat a large (12-by-17-inch) rimmed baking sheet with cooking spray.
  2. Whisk eggs, milk, chili powder, onion powder, salt, pepper and cumin together in a large bowl. Pour onto the prepared baking sheet and sprinkle with spinach, cheese, bell pepper and bacon. Bake until just set, 22 to 28 minutes, rotating the pan from back to front halfway through to ensure even cooking.
  3. Cut the eggs into 12 squares; sandwich each square in an English muffin.
  • To make ahead: Thaw spinach and chop peppers up to 1 day ahead and refrigerate.

Chimichurri Noodle Bowls


Chimichurri Noodle Bowls


We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp.


Ingredients

  • Chimichurri Sauce
  • 2 cups fresh flat-leaf parsley
  • 5 cloves garlic
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • ½ teaspoon crushed red pepper (optional)
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup extra-virgin olive oil
  • Noodle Bowls
  • 4 ounces whole-grain spaghetti
  • 8 cups zucchini noodles (from 3 medium zucchini; see Tip)
  • 12 ounces peeled cooked shrimp
  • ¼ cup crumbled feta cheese





































Preparation

  1. Put a large pot of water on to boil for the pasta.
  2. Meanwhile, prepare sauce: Place parsley, garlic, lemon juice, oregano, crushed red pepper (if using), salt and pepper in a food processor. Puree until smooth. With the motor running, drizzle in oil. Scrape down the sides, then process again until well combined. Place 2 tablespoons of the sauce in each of 4 small lidded containers and refrigerate. Refrigerate any remaining sauce separately for another use.
  3. To prepare noodle bowls: Cook spaghetti in the boiling water according to package directions. Drain and rinse under cold running water, then drain again and transfer to a large bowl; add zucchini noodles.
  4. Using tongs or two large forks, gently toss the spaghetti and zoodles together until well-combined. Divide among 4 lidded single-serving containers. Top each with 3 ounces shrimp and 1 tablespoon feta.
  5. Seal the containers and refrigerate for up to 4 days. Toss with chimichurri sauce just before serving.
  • Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles.
  • To make ahead: Refrigerate for up to 4 days. If using precooked frozen shrimp, wait to defrost the shrimp until you're ready to eat.

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